Rubber and tar filters throughout this old-school Aussie Shiraz, labeled solely as "Wine of Australia." Thick blackcurrants, cassis, black plum are all lifted with a sell of acidity, but plummet to a shorter finish. Tannins are a bit gummy, and the reductive note grows the longer this is in the glass. Try with burgers for best results.
A buxom, well-priced rosé from the Valle de Tulum. Deep blood-orange/pink colour; cherry-pit nose; full-bodied, dry cherry flavour with a smoky note. Match it with charcuterie.
Hand-harvested grapes from the Capestrano vineyard, then fermented using natural yeast and bottled unfiltered. Fruit peel and wilted flowers on the nose. Almond, peach and melon on the rich, round, medium-bodied palate. Delicious now but will also develop with a few years of cellaring.
Polished and expressive with fresh cherry, plum and berry flavours, spice; nicely balanced and medium weight. Nice match with braised meats.
I am a great fan of Austrian Grűner Veltliner as a versatile food wine. Bright, light straw in colour, this Grűner has that characteristic bouquet of white pepper and peach skin with a thread of minerality. The wine is medium-bodied, dry, with flavours of white peach and lemon. A beautifully balanced wine that cries out for asparagus, sushi or scallops.
An enticing blend of Merlot, Cabernet Sauvignon and Petit Verdot: deep ruby colour; cedar, blackcurrant and blueberry nose with well integrated oak; full-bodied, rich on the palate with a velvety mouthfeel; medium-bodied, dry, with sweet fruit and a mineral note.
Straw yellow. Ripe nose with delicate citrus notes over well-dosed fine oak, hints of white flowers. Grassy notes develop in the glass. The vivid acidity is in contrast with the mellow richness brought by the oak. The intense flavour has finesse and persistence. Aging potential of 3-4 years.