Clear very deep garnet. Medium-intensity, oaky nose of blackberries with coffee and black liquorice. The alcohol is a bit hot, but the blackberry fruit is tasty and the tannins smooth. Best now.
Their 10th vintage grabs your attention with an aromatic burst of just-sliced green apple and freshly-zested lime. Live-wire acidity and tangy flavours of pink grapefruit, guava, peach and that ever-present lime and green apple. Well-balanced honey notes on the light-footed, off-dry finish. Fish tacos are the ticket.
Winemaker Gary Sitton blended 75% Cabernet Sauvignon with 13% Merlot, 6% Malbec, 5% Petit Verdot, and 1% Cabernet Franc then aged the assemblage in a combination of French, Eastern European and French. The result is an aromatic red showing mocha, black currant, cherry and a hint of graphite. Ripe and mildly spicy, it’s full of dark plum and blackberry flavours with some smoky/mineral notes.
Produced in a solera and bottled after 25 years, this is a remarkable dessert wine. Dark brown in colour with an olive-green rim, it smells of molasses. Sweet and unctuous and soft on the palate, there’s an intense honeyed sweetness mixed with flavours of coffee beans and toast.
This wine is aged in concrete, like most, if not all, Haywire wines. It has a herbaceous nose with grapefruit, citrus, lime and passion fruit notes. It’s round and softish on the palate with a creamy feel to go with all that citrus fruit and herbs.
One of the most reliable and affordable Pinot Noirs vintage after vintage. Medium ruby colour; earthy, beetroot and red berry bouquet; sweet red berry fruit with lively acidity. Well made. Drink now.
This multi-regional Merlot displays plum, blueberry, herbs, cocoa and raspberry aromas. It’s quite fruity on the palate with raspberry, chocolate, vanilla and pepper flavours. To enjoy now.