Pale hued, mineral salted and bone dry, tasted blind I'd swing to Provencal over Tuscany every time. And I'd be failing massively, every time, as this delicate and elegant rosé is a purpose-made Merlot dominant (Sangiovese splashed) rosé from the heart of Chianti Classico. The salted herbs/red fruits lures in this pale, elegant rosé, pouring a pale orange hue. Light florals weave throughout the subtle orange, wild raspberry, faint smoke and ample mineral on a lengthy finish. Though slight in frame (at 12.5 degrees), this carries ample intelligence and presence.
The two most popular categories at liquor boards across the country are Pinot Grigio and rosé, so you don’t have to be a marketing genius to come up with a winning concept of a Pinot Grigio rosé. Palest pink in colour, the scent of apple peel and rhubarb rise from the glass. Medium-bodied and dry on the palate, expect citrus and green plum flavours with zesty acidity.
Great focus, acidity, mineral and mouth-watering saltiness, so well integrated and balanced with a grippy, full texture from 7 days of skin contact during fermentation and clay rich soils, but the freshness and brightness of the wine shines through. Timorasso shares some similarity to Riesling as it ages. Keep an eye on this producer and this grape variety. Timorasso could very well become the next darling of wine professionals, somms and chefs due to its character and incredible food versatility.
Floral, fruity, salty, wet-stone minerality and lightly peachy with a rich, grippy texture, high acidity, tight core and bone dry. The wine is fermented on the skins for 3 days and the vines are grown in sandy soils with rocks. The wine is a little unsettled, but has all the components to suggest that some age will allow all the components to become focused and integrated. The producer suggests waiting 3 to 5 years. Don’t feel shy to geek out over this one.
Grapey green fruit nose leads the way for full-flavoured green grape and citrus flavours with refreshingly clean acidity and stony mineral grip.
Richer, honeyed and floral, this is a lush blend of grapes from Verona's 55-year-old Ca’ del Magro vineyard. In the mix is Garganega, Trebbiano Toscano, Tocai Friulano, Cortese, Chardonnay, Riesling Italico, Malvasia and Incrocio Manzoni. This spends 6 to 8 months on full lees in stainless steel to preserve bright acidity, which is needed to carry the sun-ripened weight of the grapes. Quince, ripe pear, honeydew melon, honeysuckle fills the expansive palate, remarkably slender at 13 degrees, to a warming gingersnap finish. Glazed duck, pork would be a lovely choice.
This polished Viognier opens with the scent white flowers and ripe stone fruit. Generously ripe, lightly sweet stone fruit flavours come in a smoothly rounded texture with contrasting stony mineral and deftly balanced acidity. Easy charm and ideal as an aperitif.