This sweet dessert wine is made from 3 varieties of organic apricots and is fortified with grain spirit and finished at 17% alc. It has a gorgeous, honey-sweet nose of intense apricot, dried fruits and mango. It’s all about compoted marmalade and luxurious apricot on the palate that’s viscous and velvety smooth with decent acidity for balance.
A blend of mostly Cabernet Sauvignon with some Merlot and a little Syrah. Clear rusty copper colour. Medium-intensity nose of raspberry and strawberry. Full-bodied for a rosé, with lots of sweet ripe raspberry and a taste of lemon meringue. Fruit is fading though — drink yesterday.
From Osoyoos vineyards, aged 10 months in some new but mainly used French oak. Upfront notes of vanilla, butterscotch and tropical notes followed by a creamy but well-structured palate defined by well managed oak, with citrus and orchard fruits through the finish.
Engaging, supple, complex and layered with juicy black cherry and blackberry, notes of mocha, currant, plum and liquorice; full-bodied, yet so graceful and silky on the long, elegant finish.
Clear medium-deep gold. Intense aromas of grapefruit, apricots, guava and more. Medium-bodied with high lemon-lime acidity and flavours of mango, pineapple and lime. Good value. Best now.
Fermentation took 15 days on native and cultured yeasts, with oak aging in French hogsheads with two-thirds new for about 16 months. I love the explosive red fruits on the nose, more warm- than cool-climate, with raspberry, cherry and cranberry joined by a whiff of cassis and spice. The red fruits are caressing on the palate and propped up by County minerality, moderate acidity and spice. It’s a smooth wine through the mid-palate with ripe tannins and length on the finish.
This watermelon coloured blend of Pinot Noir (53%), Pinot Meunier (25%), Gamay (12%) and Pinot Gris (10%) delivers a mouth-watering, off-dry style. Gushes with red berry aromas and flavours, speckled with spice notes. The light tannins on the finish add complexity. Stands up to spicy dishes.