Despite the age, the colour has held extremely well, not differing much from the 2005. Very figgy on the nose, the fruit has mostly been consumed and the alcohol is more prominent on the palate, but leather, tobacco and a touch of nuttiness make this quite appealing. Pair with a nutty torte.
A bold, full-flavoured Tempranillo showing complex dark fruit, allspice and dried lavender on the nose, with concentrated black cherry, a dollop of milk chocolate and solid tannic grip in the mouth. Best with another 3 to 5 years in the cellar.
Dadaism is set as artistic anarchy rejecting the social, political and cultural values from 1916 to the mid 1920s. Dadaists rejected any cultural or societal norms. This wine, named in honour of those revolutionaries, should eschew oak, overripeness and sweet fruit. BUT it so does not. Soft and ripe black and blue fruit is scented with sweet smoke and has had tannins nearly removed, leaving a plush, warming, smoked cocoa red. Simple enough, but Dada-opposite.
Shows robust cherry and spicy character with a light whiff of green herb. Full-flavoured bitter cherry and red plum emerge on the palate with brisk acidity and firm tannic grip. Smoother spicy chocolate notes kick in on the finish. Better with 2 to 3 years additional aging.
Opens with scents of green fruit with a light floral overtone and a hint of green herb. Luscious green and citrus flavours are backed by judiciously balanced acidity and gritty mineral with a subtle trace of almond.
Grapes were selected from a single vineyard on the Skaha Bluff south of Penticton, and vinted using Burgundian techniques as well as select Burgundian barriques and puncheons. Frequent battonage and extended lees contact has added richness and complexity. Shows pronounced viscosity in the glass with powerful, yet subtle ripe lemon citrus, delicate floral notes and leesy, buttery overtones. Rich buttery citrus flavours combine with green apple notes and deft acidity provides harmony and balance. Buttery and toasty flavours persist through the long finish. Inspired by Burgundy, this is a more than worthy homage.
The oak has been dialled down consistently with each vintage that passes on the Toasted Head. It’s now a much more balanced Chard with peach, pineapple, apple and yes, creamy oak spice, but not over the top. The ripe fruits on the palate are joined by butterscotch, toast and vanilla flavours. For fans of oaky Chards. Try with poultry, seafood or creamy pasta.