The Naramata- and Osoyoos-harvested fruit faced some judicious oak treatment, evidenced by toasty aromas, rich-yet-elegant mouthfeel and a vanilla-flecked finish. Laden with apple, citrus and stone fruit flavours, and persistent pear skin and orange zest. Likes grill-marked chicken, pork and vegetables.
2004 was a superb vintage, and this has translated to a medium- to full-bodied wine with dried fruit, leather, tomato concentrate, cedar, mint and game qualities. Excellent length with sound tannins, still. Pair with lamb chops.
A blend of eau de vie from Grand and Petite Champagne aged between 4 and 12 years, this popular VSOP is medium-bodied and energetic with aromas of ripe pear, citrus zest, vanilla and oak. A honeyed palate of orchard fruit and orange peel leads to a spicy, drawn-out finish.
Another budget-priced Chilean wine showing good varietal character with dark plum, cherry, earthy herbal notes and food-friendly drying grip on the finish.
Sourced from unirrigated, low-yielding 40-year-old bush vines, it unleashes astonishing complexity. Floral, spicy, honeyed aromas lead to rich flavours of baked apple, ripe pear and vanilla. Partial new French oak aging confers structure, a buttery texture and long finish. Serve with Asian-spiced seafood.
Deep garnet, it displays a mature nose: leather, cassis, plums and black pepper. In the mouth, lots of blackberries, a ridiculously long finish, and plenty of acidity and alcohol to keep it at a plateau for a few years, but why wait? Terrific with a rich duck confit.
Consistent year over year, and the 2014 is no different. This Barbera, from the hillsides of Langhe and Monferrato, brings black cherry, anise, worked leather and black raspberry across a fleshy, cured-meats and oak-framed medium body. Scrubby herbs, pipe tobacco and brisk spicing liven the smooth palate, while 6 months in oak barrels and Slavonian casks defines it. An approachable and interesting red for drinking now, especially with wild mushroom risotto or boar pappardelle.