Earthy savouriness runs from nose to finish, enhanced by toasty oak and 3 years’ aging. The medium-body frame supports a mélange of sage, grapefruit, orange and applesauce flavours. The sur-lie aging brings out butteriness on the lemony finish. Serious consideration for nut-crusted fish fillets.
This Tavel-like rosé features a terra cotta hue, off-dry fruitiness, weighty mouthfeel and feint tannins. It gushes with strawberry and red plum, and finishes with some peppery heat. It’s hearty enough to serve with wintertime bean stews.
Yeasty-biscuity style with baked apple, lemon custard and toasty vanilla notes; not surprising given its oak barrel aging, partial malolactic fermentation and 2 years “en tirage.” Its richness masks the fizzy mousse, but it’s packed with flavour and finishes clean. Palate-cleansing with soft cheeses.
The aromas of pineapple, vanilla, spice, honey, fig and coconut explode out of the glass and onto the palate, where additional nuances of golden apple, cream and nutmeg join the party. The finish is lengthy with a nice underpinning of acidity providing lift. Drink now.
The varietally classic lychee fragrance unfurls to a burst of tropical fruit salad flavour on the lively, fresh palate. Bursts of banana, grapefruit and pear skin join in. The trio of soft acidity, modest 12.1% alcohol and spiciness throughout ensures a welcome partner for Asian cuisine.
This unoaked Chard from the winery’s Twenty Mile Bench appellation displays fresh aromas of apple and pear fruit with a vein of minerality running through the core. The fruit is ripe on the palate with the quince and minerals lifted by moderate acidity.
This straightforward bench Riesling dishes out lime, crushed rock, bergamot, mineral, grapefruit and a slight hint of C02, at this early stage. The palate is tangy with just the right amount of residual sugar, taking the edge off. Crack it open tonight with sushi or a spiced ceviche.