Straw-coloured with a minerally, white peach and gooseberry nose; medium-bodied, dry, beautifully balanced and elegant with lemony, white peach flavours. Great price.
Winemaker Dan Sullivan sources his fruit from the Fieldstone Vineyards planted by Dick Singer in 2002, the only commercial planting of this Rhône variety in Prince Edward County. The nose is earthy with savoury cherry fruit, white pepper, raspberry and rousing roasted meat and spice notes. It is lighter in colour than you’d expect, but surprisingly ripe in the mouth with lovely texture and a balanced attack of spice.
This blend of 60% Chenin Blanc, 15% Chardonnay, 15% Cabernet Franc and 10% Pinot Noir spent 6 years on the lees. Pale straw colour. The bouquet is toasty and complex with notes of apple, pear and citrus. High acidity, soft texture and lemon custard flavour. Honey notes on the long finish.
This is a food-friendly blend of Chardonnay, Viognier, Gewürztraminer and Sauvignon Blanc. Medium straw in colour, it offers a spicy, honeysuckle and peach nose; it’s dry, aromatic, medium-bodied, and spicy, with lychee and grapefruit flavours and a firm finish.
A blend of Sangiovese, Canaiolo and the lesser-known local variety Ciliegiolo, this interesting wine shows pronounced dark cherry, metallic mineral, graphite and a whiff of clove on the nose. Appetizingly bitter black cherry kicks in on the palate with saliva-inducing acidity and dry tannic grip. Good depth of flavour and solid structure makes it a useful pairing with robust Italian red meat dishes.
Warmly ripe fleshy red fruit on the nose, with subtle-background cinnamon and minty herb. Succulently ripe red cherry flavours with an appetizing touch of sour cherry, well-structured tannic grip, food-friendly acidity and dryness on the finish. Well-made, polished wine to drink with grilled red meats and firm, ripened cheeses.
Made from hand-selected 100% Garganega grapes from hillside Soave vineyards. The grapes are left to dry for 40 days to reduce water content and concentrate sugar and colour. Partly fermented in oak, the wine is matured on the lees for 6‒7 months with another 4 months in bottle before release. The result shows deep green/gold in the glass with intense floral fragrance and elegant pear and citrus flavours with mellow, leesy richness balanced by subtle refreshing acidity.