One of my favourite bottlings from Havana Club, Selección de Maestros is a collaborative effort from the Maestros Roneros Guild of Cuba, spearheaded by Havana Club’s premier rum master, Don José Navarro. Loaded on the nose with coffee, orange peel, caramelized peaches, vanilla and cedar, this hyper-fruity yet decidedly dry rum is a joy to sip. It’s so smooth that only the depth of flavour hints at its barrel strength (45%).
Firm, structured and supple with blackberries, black cherry, mocha and savoury, fresh herbs; full, layered and complex with a long, vibrant, flavour-packed finish. Love the character that the addition of some Cabernet Franc brings to the wine.
Kim always produces a top-notch, textbook Sauv Blanc year in, year out. All things being equal, this is the best version I have tasted in a long time. It is full bodied and concentrated, with loads of green pineapple, fruit salad, lime cordial, passion fruit, grapefruit and tomato vine. The finish is long and the fresh acidity underscores it all.
Floral and spice tease the nose and entice the palate, while intense, juicy grapey-ness fills the mouth. Lychee, clove, cinnamon and orange zest linger from start to finish. A worthy sipper, whether as an aperitif or a post-dinner palate-refresher. Serve well chilled.
A very affordable Chianti. Deep ruby-purple colour; cherry, cedar and vanilla oak nose with a floral top note; medium-bodied, dry, cherry flavour. Well-structured and good value.
Rubber and tar filters throughout this old-school Aussie Shiraz, labeled solely as "Wine of Australia." Thick blackcurrants, cassis, black plum are all lifted with a sell of acidity, but plummet to a shorter finish. Tannins are a bit gummy, and the reductive note grows the longer this is in the glass. Try with burgers for best results.
Another classic Michel Rolland wine. Dense purple-black in colour with an earthy nose of sweet blackberries and pencil graphite; full-bodied with a chunky mouthfeel and a warm alcoholic finish. A robust, muscular wine not for the faint of heart.