Smoked meats, singed cassis and a flush of mint open this blend of Sangiovese, Merlot and Syrah from Ruffino's La Solatia estate, one known for its galestro soils, and with vineyards approximately 250-350 m altitude. A 10-day ferment, followed by another week on the skins preceded MLF and 1 year in oak (mix of new and old). This is a modern, polished and medium-bodied blend, slick on the palate with cherry jam, more minty eucalyptus, roasted meats, grilled onions and black pepper. If your'e doing fire-roasted beef and want something to match, here you go.
A useful house wine. Deep purple-ruby colour with a cedary, blackberry, dark-chocolate nose; medium- to full-bodied, dry, smoky, savoury flavours of blackberries and blackcurrants with a vanilla oak note. Great value — a hamburger wine par excellence.
The Awatere Valley is situated within the famed Marlborough region. This aromatic Sauvignon Blanc features telltale aromas of honeysuckle, pink grapefruit, guava, fruit salad, passion fruit and tomato wine. There is a medium body, excellent length and crisp acidity.
From hillside vineyards in the southern region of Tuscany, this is a blend of Sauvignon Blanc and Chardonnay. The nose is a perfumed mix of fresh tropical fruit, grapefruit, passion fruit and peach with just a hint of herbs. It’s crisp and racy on the palate and through the finish. Serve with shellfish, chicken and light salads.
With Merlot (54.5%) and Cab Franc (39.5%) and Marechal Foch (6%) sourced from Oliver and the Cowichan, this well-constructed blend sports forward plummy notes before an approachable palate of mocha and damson, wrapped in easy tannins before a plush and rounded, lengthy finish.
Ruby-garnet. Sweet plums, spices, blackberry jam and anise notes. A mouthful of dark fruits flavour-wrapping chewy tannins in the velvety mid-palate. Long finish refreshed by a touch of anise. Ready to drink.
No denying that this is Sauvignon Blanc what with its nectarine, passion fruit, fruit salad, line zest and tomato vine. Crisp and dry with a lingering finale. Pair with halibut ceviche or chicken souvlaki.