Wafting from the glass are waves of ripe blueberry, jammy raspberry and liquorice aromas. Gushes with rich red and black fruit flavours, supported by an inky density and a warm, toasty French oak finish. To really wake up your palate, try this with lamb biryani.
This is one of those wines that surprises you. You don’t expect the concentration of flavour and elegance of structure in a wine this price. Dense purple in colour, this Cabernet has an intense nose of cedar, cigar box and blackcurrant topped with a floral grace note. Medium-bodied, dry, richly extracted, ripe blackberry and blackcurrant flavours fill the palate ending on ripe, mellow tannins.
Shows fine, persistent mousse in the glass with delicate floral, green apple, lemon citrus with a touch of lime and subdued creamy brioche. Fresh citrus and green apple flavours are backed by zesty acidity and characteristic Nova Scotia firm mineral grip. Rather austere at the moment, but has the structure to age like a vintage Champagne. Its best years are likely ahead.
LBV Port is bottled later than vintage Port and is aged in wood up to 6 years. It is ready to drink when bottled and does not improve in the cellar. This LBV is heady stuff with a nose of maraschino cherry, plums, dried currants, roasted almonds and liquorice. It has weight and heat on the palate but delivers a wonderful array of jammy fruits, sweet spices and liquorice. Pair with traditional full-flavoured cheeses and nuts, intense desserts or on its own at the end of a meal.
Weighing in at a robust 15.5% alcohol, this is nonetheless a rather refined Zinfandel, offering ripe berry fruit, fine peppery spice and a whiff of herb, tamed down wild berry character and an agreeable splash of chocolate.
Pale, hazy yellow, little foam. Fresh hops and coriander along with citrus notes of lemon and lime. Very light and thirst-quenching, its 3.8% ABV contributes to its gulping character. Perfect on a warm day.
Very ripe nose showing eucalyptus and red and black fruits over oaky notes. Warm and intense on the palate, it has more generosity than finesse at this stage. Tannins are a bit firm and drying in the finish, another reason to give it more time, say 7 to 8 years or more.