The fifth edition of this whisky, but the first under Adam Hannett since taking over as head distiller when the legendary Jim McEwan retired as master distiller. Fruity and floral aromas with honey, tobacco, vanilla, cinnamon, creamy texture and long mellow finish.
Blend of 3 traditional Portuguese grapes. Medium-deep plum red. Nose is rustic with raspberry, smoke, plums and raisins. Lovely balance, a soft and fruity wine featuring red and black berry flavours. Easy-drinking now but will improve and develop more complexity over the next 2 years.
A cool climate, coastal wine with an interesting blend of 50% Syrah with 25% each of Malbec and Cabernet Franc. Dense purple-black in colour with a herbal blackberry nose with oak spice; full-bodied and dry, it’s juicy, firmly structured with a delightful floral lift on the finish.
Toronto restaurateur Franco Prevedello’s own Prosecco, grown in his home town in the hills above Venice. Almost water-white in colour, off-dry with white peach flavours; elegant and refreshing with good length.
Clean, fresh and quite lemony, mineral, lightly herbal, soft acidity, bright salinity and a juicy, lingering finish. Sardinia is rich in native grape varieties and Nuragus is another that is gaining greater prominence on the island, though very little is currently exported.
Pale gold. Expressive nose of yeast, dried fruits, a touch of rancio; complex and elegant. Very fresh attack, cutting acidity; lots of finesse and intensely flavourful at the same time; impressive presence in the mouth. An excellent Champagne.
Medium ruby with a bouquet of raspberry, rhubarb, cassis, cinnamon and vanilla. The palate chimes in with the same, alongside black pepper and cocoa. Very good length with a juicy edge.