Light straw in colour with a spicy, gently oaky apple bouquet. Medium-bodied, dry, apple and lemon flavours. Harmonious with judicious use of oak. Reminiscent of a Maçon-Lugny. Lovely mouthfeel with a fresh finish.
The Spanish house of Foustino is all about tradition, and so it is with this charming Tempranillo that shows ripe berries, cherry, raspberry and spicy vanilla on the nose. It’s lovely on the palate with ripe tannins, red fruits and delicious supporting spice. Nothing overdone here, just a nice smooth red.
Intense deep indigo in the glass. Leading notes of wild black and blueberries and a hint of pepper precede a seductive, smooth and juicy, plush and plummy entry with blackberry and anise notes supported by well structured but approachable tannins, balanced with good acidity and a complex savoury edge.
Pale golden yellow. Shy nose of white fruits and flintstone. Very dry, sharp, delicate flavour but impressive presence and balance with a lasting finish. Great buy.
Tignanello delivers consistently fine quality. More forward than the 2008, the ‘09 shows harmoniously developed vinosity with elusive floral scents, gorgeously rounded fine red and dark fruit and firm tannic grip. Ageworthy, but can be drunk with pleasure now.
From the winery’s recently planted, high-elevation, organic vineyard. Made in two amphorae, whole bunch in one and de-stemmed in the other, on skins for 10 months, with no additives or other manipulation except for being topped up. Brilliant crimson hue with strawberry, medium cherry and sage notes on the nose before a lush, fuller bodied palate with structure and elegance, underpinned by a gentle hint of savoury [savory? e.g., the seasoning]. This wine represents another milestone in Okanagan Crush Pad’s remarkable and rapid evolution, which has fully embraced concrete and amphora and has now achieved certified organic status — all within less than a decade.
Leads off with scents of spicy American oak, ripe dark plum and a touch of vanilla. Flavours shift towards cherry with overtones of red currant. Youthful acidity and firm tannins are manageable now, but will be more agreeable with another year or 2 in the cellar.