Warmly ripe dark plum and blackcurrants on the nose with crushed ripe fruit flavours that just avoid excessive jammy sweetness. Moderate tannins, balanced acidity and a light splash of dark chocolate complete the picture.
Harvested from Blind Creek Vineyard in Cawston. Fermented and aged in old neutral barrels. Savoury-toned throughout with fresh herbs, wild honey and chunks of cantaloupe, ripe pear and white grapefruit. Dry, round mid-palate with lingering citrus peel and a salty-tang finish. Bring on the cheese board.
Partial French oak fermentation imparts a round mouthfeel flecked with spicy notes. Fragrant aromas highlight orange blossom and honeysuckle. Sweet peach upfront and candied pear/ginger on the finish bookend the intense quince and melon mid-palate flavours. Accompany with the cheese course.
The blueberry-and-black-pepper nose includes aromatic honeysuckle from the co-fermented Viognier (8%). The meaty palate brims with loads of cherry and cola flavour, along with oak-derived spiciness. Dried herbs linger on the dry tannin finish. Pair with grilled meats.
Shows surprising leafy herbal scents together with floral and citrus notes and refreshingly light citrus, green apple and a touch of stone fruit. Good value for money.
Dark ruby. Pleasant nose, fruity with a bit of sweet oak. No sweetness in the mouth though; balanced acidity, the slightly dry tannins are well wrapped in fruity extract. A very decent glass of unsophisticated red from down under.
The garnet rim is a sign of evolution. So is the nose with its torrefied notes of tobacco over red berries. Moderately oaky (spicy notes), it is inviting overall. Satisfying on the palate, it is well balanced and well integrated. The long finish is a tad warm.