This full-bodied — some would say massive — Sémillon exudes honey, wax, apricot, pineapple, binned apple, toast, smoke, vanilla, cream and spice. Ripe and concentrated; there is a thick/creamy texture, low acid and a long finale. Pushes 15% alcohol, so chill slightly and serve on its own.
Done in the sec (22g/l of sugar) style, this blend of 50/50 Chardonnay and Pinot Noir obtained its colour via the Pinot grapes being left in contact with their skins for a short period of time. It spent 3 years on the lees so you can expect a creamy texture and flavours that lean to the red-fruit spectrum as well as apple, citrus and earth qualities. Ready to drink with spicy sushi.
From fruit wine specialist Elephant Island. Lifted orange, peach and floral notes before a fleshy and quite viscous, generous palate. Tropical and spicy notes wrapped in juicy acidity, with an assist from a splash of Sauvignon Blanc.
This hallmark blend yields peach and tropical notes followed by a generous but complex palate. Extra heft from barrel-fermented Sauvignon Blanc with citrus and stonefruit and a persistent finish. Think grilled chicken with cilantro and lime dressing.
Distinctive white flower and orange notes on the nose before a luscious, mouth-filling off-dry palate of tropical and citrus notes, and a lingering and lively finish.
This wine comes from the Barn Vineyard on the Black Sage Bench. Straw colour with a spicy, floral nose; full-bodied, creamy mouthfeel, soft on the palate but well balanced with a peachy flavour.
Straw colour with a buttery, croissant nose; spicy pear and peach flavours, soft mouthfeel but carried on lively acidity.