Winemaker Ann Sperling looks for “elegant wines that get bigger” in her Poetica tier. The red version is a blend of Cab Sauv, Cab Franc, Petit Verdot and a touch of Merlot. Such a wonderful and expressive nose of rich, meaty blackberry, cherry and a complex array of oak spices. This has structure and grip with lovely red and dark fruits that build on the palate and meld with an array of spices and firm tannins. Needs time to integrate, but the rewards will be worth waiting for.
Forward and ripe with dark cherry, blackberry, plum, cocoa and herbs appearing both on the nose and palate. Fullish, with plummy tannins and a lingering aftertaste. Contains 10% Cabernet Sauvignon.
Aged in first-fill American oak, this unpeated Islay Scotch exudes a thousand characteristics without flirting with fragmentation. Smells like green bananas, ground almonds, honey-smothered toast, greens and grains. In the mouth it’s delicate, honeyed and spicy with just enough salinity to encourage serial sipping. Lofty but of the earth: a lovely conundrum.
A well-priced claret from a great vintage. Dense purple-black in colour with a cedary bouquet of blackcurrants with oak notes; medium-bodied, dry with a savoury blackcurrant flavour; firmly structured. Ready for drinking now but will cellar for a decade.
Medium-deep cherry red. Nose of raspberries drizzled with candy apple. Medium-bodied, sweet red berry fruit; lots of acidity that cuts beautifully into a deluxe pizza. Ready to drink anytime.
Good varietal citrus and green apple on the nose with a touch of vanilla, a pinch of nutmeg and a slight whiff of alcohol. Leaner on the palate than the nose would suggest, showing crisp green apple and prominent acidity, finishing with a touch of nutty butter.
Domaine Rolet is run by four siblings: Pierre and Elaine, plus winemaker Guy and vineyard manager Bernard. Together they sustainably farm prime old-vine vineyards in Arbois, Côtes du Jura and L’Étoile. This is a blend of Pinot Noir and Poulsard, from vines over 30 years old, growing on gray marl up to 380 m. This was native fermented and saignée method, fermented and aged in tank before spending 40+ months on the lees. This fine fizz is a creamy pink/orange hue, with red currant, pomegranate, brisk cherry, streaming down a tight line to a salted, snappy finish.