This barrel-fermented cider was made with Niagara Montmorency cherries and aged for 18 months in oak barrels that were previously used for Pinot Noir. It shows a lively pale rose colour with rich aromas of apple, subtle cherry, citrus and a nice spice note. There’s a delicate spritz on the palate with an explosion of crisp apple, soft layers of cherry and spice with a clean invigorating finish.
Delicate floral and green fruit with a distinctive almond scent lead the way for fresh green apple flavours with nutty almond notes, lively acidity and a clean, dry finish.
A blend of Sangiovese, Canaiolo and the lesser-known local variety Ciliegiolo, this interesting wine shows pronounced dark cherry, metallic mineral, graphite and a whiff of clove on the nose. Appetizingly bitter black cherry kicks in on the palate with saliva-inducing acidity and dry tannic grip. Good depth of flavour and solid structure makes it a useful pairing with robust Italian red meat dishes.
Crisp and creamy with apple and citrus flavours, bright acidity and lively bubbles. A great value and delicious on its own, but also a versatile food wine with everything from fried chicken to oysters to sushi.
The ripasso method involves pouring the new Valpolicella wine over the lees of the Amarone production of the same year to give it more concentration. Dense purple in colour, this wine has a cedary, tobacco and cherry nose with spicy, toasty oak notes. It's medium- to full-bodied, dry with a rich cherry flavour and balancing acidity.
Loads of crushed berries, with hints of roses. Full flavoured and intense, with wonderful penetrating orange peel and dark chocolate character, loads of complexity, multi-layers, chewy tannins and a long, long finish. Built to age. Fantastic!
This is old bush vine Garnacha at altitude, from the mountains of Moncayo, in Aragon and northern Navarre. Winemaker Raúl Acha seeks out vineyards around Spain that best reflect the true essence of Garnacha. Medium-bodied and succulent, with raspberry, forest berries, earthy tobacco on a generous strawberry-jam core. Fine spicing and very grippy black pepper on the warm finish. This spent 5 months in oak.