40-year-old estate vines bring out an expressive nose, palate and finish. Honeysuckle aroma grabs attention. Passion fruit flavour suggests complexity. White grapefruit and mineral linger on and on. Each sip adds savoury nuances. A palate-cleansing match for a caramelized onion tart.
Deep straw colour. Rich, toasty, spicy nose with tropical fruit notes; sweet pineapple and mango flavours with a buttery note. Nicely oaked and balanced with citrus acidity. Great length.
Tributes the arduous task of punching down the re-emerging cap in a fermenting tank. This accelerates skin contact, which extracts pigment and character. Hence, the deep ruby colour, wild-berry notes and peppery finish of this Syrah/Cab Sauv/Merlot blend. Its rusticity befits a mushroom burger.
This Black Sage Bench blend of Cab Sauv (44%), Merlot (32%) and Cab Franc (24%) delivers characteristic red and black wild-berry fruit accompanied by flecks of dried herb. Blackcurrant and cedar flavours propel dry tannins to a peppery finish. Match with beef ragout.
A savoury beet aroma with floral scents shifts to a juicy palate of tart cherry, ripe strawberry and lingering rhubarb. Sourced from the Secrest Mountain Vineyard high above Oliver, its relatively cooler evenings ensure bright acidity. Bring on an authentic slice of Neapolitan pizza.
Blends a full complement of five Bordeaux grapes, but with no spicy new oak influence. The 30-month aging in neutral barrels ensures red, black and blue fruit character remains centre-stage. Despite its restrained nose and finish, this impeccably balanced red delivers a remarkable food-friendly quaff.
The dark cherry colour flows into a mélange of plum, mint, cherries, spice, cocoa and vanilla. Complex and full-bodied, the finale is long and quite tannic at this point. My suggestion is to cellar for a couple of years and then pair with a braised brisket or roasted lamb marinated in herbs. Drink until 2022.