This is a full-bore Chianti with a dense ruby colour. On the nose, expect cherry and red liquorice notes. Full-bodied and dry, it has well-extracted fruit, a flavour of sun-warmed cherries and earthy tannins. Hold for a year or two.
The tiny region of Bullas in southern Spain is known for its red wines, based on the Monastrell grape — known elsewhere as either Mourvèdre and Mataro. Here’s one with 30% Syrah. It’s dense purple in colour with a bouquet of cedar and spicy black fruits. It’s full-bodied, juicy and fruity, with the flavour of black plums, firmly structured with lively acidity.
From a top producer comes this equally exceptional Cabernet Sauvignon. Full-bodied and elegant, it doles out the cherry, plum, blackberries, cassis, vanilla, violets and earth. The palate shows sweet fruit and suave tannins, allowing for a decade of cellaring.
Sometimes older is better, as is the case with this impressive 25 Year Old from Bowmore. Complex aromatics of sea spray, balanced peatiness, a hint of malted barley, honey and a whiff of that right-before-a-thunderstorm ozone. Rich and luxurious on the palate with toasted nuts, a hint of smoke and some toffee notes. The finish seems to go on forever (seriously, after 15 minutes it was still there).
Black cherry scent gives way to thickly textured bitter cherry flavour with firm tannic grip and forward acidity. A bit lean and green at the moment. Better with a bit more cellaring.
Redstone is Maury Tawse’s new winery venture, just down the street from his namesake winery. There is a pale straw colour and a bouquet of mineral, lime, bergamot, peach, candied orange peel and white flowers. The palate is slim with lots of mineral, peach, lime and honey lingering on the finish. I should also mention that there is 18g/l of residual sugar, but because of the elevated acidity, the presence is that of a dry wine.