Made in the ripasso style by adding the Merlot to the leftover lees from the Rennie “G” wine. The nose shows expressive aromatics of ripe raspberry, super-concentrated cherry, anise, liquorice, bramble, blueberry and oak spices. It is highly structured with evident tannins but backed up by rich, flavourful fruits and spice.
Made from Pinot Noir, this traditional-method bubbly exhibits a faint bread-dough nose and fine, lively mousse. Attractive floral and spice aromas, along with generous lemon, apple, pear and white-peach flavours. Vibrant acidity upfront sets up the clean, mineral finish. Good choice for holiday parties.
A 50/50 blend of tank and barrel fermentation. The former contributes fresh citrus and tropical fruitiness. The latter adds spicy complexity with caramel notes throughout. Elegant, juicy and subtly buttery, so quite versatile. Poised for all manner of seafood, chicken or cheese.
Vibrant up front citrus, orchard fruits and schist hints lead to a zesty, lively palate of lemon and lime wrapped in juicy acidity with green apple and mineral hints through a generous close.
Light in glass followed by vibrant cherry chic and a touch of savoury. Lovely balance, fine tannins; pure fruit expression with a wild berry edge.
Ruby-garnet colour. Nice red fruits on the moderately oaky nose. Compact and a bit one-dimensional in the mouth, but well balanced. A bit unrewarding at this stage — it needs time to open up as the potential is clearly there.
This Malbec/Corvina blend was made in the appassimento style, using dried Corvina grapes with fresh Malbec juice, resulting in a clash of soft and harsh on the hotter palate. Ripe, downy red and purple fruits is framed with bitter cocoa tannins and finishing with a twist of bitter espresso on the dried out finish.