For lovers of bold Barossa Shiraz, here's another winner from Down Under. Pour a glass and you see its dense purple colour. Immediately smoky, creamy blackberry and plum aromas captivate the nose. Full-bodied and fleshy, the richly extracted sweet fruit fills the mouth but is contained by a solid structure of acidity and tannins. It's a wine for carnivores of all stripes.
Although not a specific location, the newly launched Tidal Bay appellation represents cool coastal breeze-influenced wines exhibiting a “fresh, crisp and bright” style. This inaugural edition has that hallmark, featuring fragrant orchard blossoms with squirts of lemon, grapefruit and green apple. Honey notes balance its zippy acidity and 10.6% abv weight. Bracing minerality lingers with a slight sea-salt tang. Scallop-friendly.
Highly aromatic gooseberry backed up with fresh grassy and mineral scents and a whiff of passion fruit. Followed by mouth-watering citrus and green gooseberry flavours, vibrant acidity and grippy mineral in the classic Marlborough style.
Classic, indeed, as this is very reminiscent of the regional climate. Full ruby colour, you can feel the warmth of the sun in the nose of red fruits. Very ripe, even a bit heady, it feels round and warm in the mouth. Ready to drink and a nice price.
Toronto restaurateur Franco Prevedello's own Prosecco from his hometown vineyard in Asolo. Almost water-white in colour; off-dry with white peach flavours; elegant and refreshing with good length.
Made from Ontario’s oldest Chardonnay vines, which were planted back in the 1950s! Golden colour with impressive richness and a good amount of oak as support. Vanilla, toast, pineapple, honey, baking spice, golden apple and cream are in play. Excellent length with bright acidity and long aftertaste.
The 2Bench is a blend of Merlot, Cabernet Franc, Cabernet Sauvignon and Petit Verdot. The nose shows blackberry, cassis, tobacco leaf, oak spice, kirsch and earth. It’s a big wine on the palate and loaded with tannins to go with bold dark fruits, spice and the stuffing to lay down for a few years while everything comes together.