90% Pinot Noir, 10% Chardonnay, 20 months on lees: Light salmon colour; crusty baguette nose with wild strawberry aromas; light-bodied, dry, toasty, red berry-red cherry flavours; beautifully balanced and elegant with great length.
Absolutely brilliant! Comtes is Taittinger’s Cuvée Prestige and is made from 100% Chardonnay. It possesses a pale gold colour with mature notes of toast, caramel, honey, mushroom, chalk, anise and binned apple. On the palate, there is fabulous length, with well-integrated acidity and a punchy finale. There is at least another decade of life ahead, especially if you enjoy the complexity of aged Champagne.
Very pale pink in colour, this blend of mostly Muscat varieties has a delightfully fresh nose of lime, peach, mango, apricot and marmalade. It’s lightly effervescent and subtly sweet on the palate with peaches, citrus zest, tropical fruits and lime juice balanced out by racy and vibrant acidity. Only 6.5% alcohol.
The blend of Petit Verdot and Malbec was co-fermented and barrel aged for 12 to 16 months. It shows a deep burgundy colour in the glass with a massive nose of blackberries, cassis, anise, leather, toasted spices notes and vanilla bean. It is rich and lavish on the palate with notes of sweet cedar, leather and spice to go with a rich broth of dark berries, boysenberry, plums and mocha through a long, long finish.
A charming and straight forward CC with sour cherry, strawberry, plum, humus and tobacco leaf. Fresh acidity and mild tannins mean that pasta and pizza will work well with this red.
You never really know what you're going to get with New Zealand Pinot Gris. This one is ripe, full-bodied and honeyed pear, surprisingly showing some maturity beyond its 2015 vintage and the warmth of the fruit basket of Gisborne, on the North Island. Marmalade and ginger finish out the snappy finish.
The blend here is Grenache, Cinsault and Carignan with smaller amounts of Merlot and Syrah. Lively red fruit and dried herbal notes with a whiff of mineral shift to black cherry and blackberry in the mouth. Solid tannins with a dusting of dark chocolate lead into a grippy, dry, well-integrated finish.