Another sensational Aussie classic made from 100% Cabernet fruit from Coonawarra. Cassis and crushed currants explode on the nose with toasted oak spice and minerals chiming in. The dark fruits are lush on the palate and joined by a range of spice and oak notes that come at you in layer after layer. A voluptuous and fleshy wine with gritty tannins that will age for a decade or more.
It starts with vanilla-butterscotch-butter aromas, then citrus, apple and Asian-pear notes on the nose. It’s ripe and round on the palate with lemon zing providing an acid lift through the mid-palate. There’s a nice touch of toasted almonds through a fairly smooth finish. Great-value Sonoma Chard.
Fragrant raspberry, floral cherry blossoms, strawberries are seasoned with light spice and supple, fine tannins. The middle is a bit muddled, right up to the pink peppercorn kick on the finish. This young Fleurie, from 3 lieu dit and granite, clay and manganese soils, will age well over the short term. #GoGamayGo.
Grapey green fruit nose leads the way for full-flavoured green grape and citrus flavours with refreshingly clean acidity and stony mineral grip.
Venerated winemaker Klaus Reif first dreamed up this spirit in the ’90s and served it to family and friends, who loved flavour. But for 20 years the recipe sat on the shelf, and in the mind of Rief. After a few minor tweaks, Vinea was launched earlier this year. A blend of Cabernet Sauvignon and brandy (plus some secret ingredients), it’s silky smooth with a nice balance of acidity and sweetness. Whiffs of liquorice, fresh orange blossom and a touch of cotton candy sweetness and a pleasant, light bitterness at the swallow. Sip it on ice. Available at the winery and online.
A lot of stuffing here for the price. Medium-bodied; there is green apple, citrus, spice and hints of stone fruit. The crisp acidity makes for a very food-friendly wine. Ready to drink.
Opens with clean citrus and stone fruit on the nose with citrus and crisp white peach playing through on the palate. Delivered in a creamy texture backed by good acidity, a lick of mineral and a subtle touch of oak.