Straw, Asian pear, white peach and a zap of limoncello light up this easy Douro white blend of Viosinho, Gouveio and Arinto. Lively and light in the mouth, with a thin pear-skin cushion (2 months on the lees) to support, this is lively and ready for an ice bucket and plate of ceviche.
Clear deep garnet. Faint nose of slightly burnt cherry pie, or perhaps Christmas fruit cake. Well balanced; the high alcohol (14.5%) is kept contained within the acid, blackberry fruit and tannins. Good drinking now, will keep another year.
Full ruby. Red fruits, touch of oaky vanilla, slightly earthy and a hint of liquorice. Balanced, medium body, ripe fruity flavour, good extraction. It finishes firm and slightly tannic. Drink now and over the next 2-3 years.
From some of the oldest vinifera plantings in the valley, this blend of Merlot (37%), Cabernet Sauvignon (34%) and Cabernet Franc (26%) with a splash of Malbec and Petit Verdot spends two years in mainly French oak. Lifted notes of black and red berries with vanilla precede a plush palate of mulberry, black cherry and anise with approachable tannins through a liquorice-toned close.
Violets imbue this full and round Mendoza estate vineyard Malbec, seasoned with black pepper and dried herbs. Soft velvet on the palate, anchored by the clay soils, and with pretty acidity afforded by 1000 m in altitude. Great value, considering all that goes into this. Pair now with grilled ribs.
If you enjoy mature elements in your bubbly, this wine will fall smack-dab in your wheelhouse. Yeast, caramel, bruised apple, honey, dried flowers and caramel flow out of the glass. Crisp, with creamy bubbles and long lasting.
This is definitely a rum crafted in a style that all but true rum aficionados will likely be comfortable with. Crafted in the world’s only operational dual wooden pot still, it’s intensely aromatic - and the aromas are surprising. Don’t be put off, but you’re going to get a definite whiff of acetate - yes, nail polish remover. But the way that note weaves its way in and out of the treacle, dried apricot, old polished wood, and crème brûlée just adds to the incredible aromatic complexity. In the mouth, it’s intense, dry, spicy, and warm, with a hauntingly long finish. Go on, take a chance.