This is South Africa’s most popular Sauvignon Blanc under a new package. It has a nose of melon, tropical fruits, acacia and herbs. It’s balanced on the palate, a friendly white, with an array of apple, melon, pear and guava with refreshing acidity. Enjoyable doesn’t have to be expensive.
The suggestive label hints that this McLaren Vale will be sexy and rich, but I would summarize as ripe and succulent instead. Brooding brambles, ripe wild blackberry and dark florals on a soft, velvet-cushioned palate. Dark chocolate streams throughout the whole, coating the ripe tannins in the characteristic McLaren Vale way. Sweet baking spices linger on the finish. Easy-drinking and easily approachable now.
Up-front stone fruit and pear notes followed by a generous but still focused palate with peach and citrus notes. Underpinned by form acidity with a lingering, slightly zesty finish.
The “grades” of sake have to do with the polishing ratio of the rice, but not necessarily the taste. Case in point: this honjozo. Some might think that honjozo — with its added alcohol — is an “inferior” classification. Well, think again. This has lovely hazelnut, cocoa, white pepper and spring flower aromas combined with creamy/minty notes. On the palate, cream of wheat cereal, cooked rice and herbal flavours finish with a satisfying touch of bitterness.
Aged on lees, it exhibits a copper colour with an amber rim. A subtle nose of dark caramel, toasted malt and a touch of coriander will hit your nose, followed by a powerful wet-cereal aroma as it warms up in the glass. It has a rich taste and a velvety texture. The finish is slightly bitter and has a very good length.
A lively Sauv Blanc with a lifted personality of nectarine, passion fruit, fruit salad, lemongrass, and flowers. Mid-weight with great length. Pair with sole topped with lemon dill sauce.
This rich, full-throttle, gold-coloured Chard faced 10 months in American and French oak, so expect loads of toasty coconut and spicy vanilla character. Gushes with ripe fruit flavours of fig, apricot and pineapple. Long, creamy, caramel-flecked finish. Indulge with truffle oil on hot buttered popcorn.