Fans will love this robust version of old-vine Baco from Henry of Pelham. It’s meaty, dark and intense on the nose with aromas of plums, smoky spices, cherry liqueur, sweet oak and bramble. It’s quite rich and savoury on the palate with flavours of plum pudding, pepper, anise, campfire smoke and a range of spice with good vibrancy through the finish.
Clear medium-deep gold. Generous and complex nose includes pear, McIntosh apple, peach, honey and grapefruit. Full-bodied and velvety with sweetness and tartness in good balance. Tastes of peaches, lime and tart apple. Good now but will keep for a few years.
Full-bodied, this is a powerful and polished red with new oak influence of toast, cocoa and spice which melds with blackberry, plum, violets, mint, graphite and scorched earth. Concentrated; there is a thick texture and enough backbone to age 15 years.
Lifted floral and orchard notes over chalky hints, followed by lemon zest and mineral wrapped in vibrant acidity balanced by a touch of neutral oak for added mouthfeel, through a crisp, clean close. Fermented in French oak with partial malolactic fermentation for a very a pure varietal expression.
The blueberry-and-black-pepper nose includes aromatic honeysuckle from the co-fermented Viognier (8%). The meaty palate brims with loads of cherry and cola flavour, along with oak-derived spiciness. Dried herbs linger on the dry tannin finish. Pair with grilled meats.
Now, here is a Pinot that sneaks up on you and then surprises for its depth and complexity. Slightly closed/muted on opening but it slowly reveals a mélange of crushed red berries, mineral, wet earth, forest mushrooms and subtle spice. Such gorgeous mouth-feel as it opens up with precision, silky tannins and electric acidity that lights up the bright red berries, subtle cassis notes, elegant spice and deep mineral notes that are all delivered on a long and juicy finish.
This is a thick, unctuous Pinot Gris with a nose of pure stone fruits, flowers, minerals and creamy vanilla. It gushes on the palate with peach, apricot, lemon curd, honey and lovely baking spices. A powerful Alsatian beauty. Would pair well with wild mushroom risotto.