It’s been a while that this wine has been produced — the fruit was declassified in 2013, 2012 and 2011. It was worth the wait. Let it open up; it will reveal a complex nose of pretty yet assertive black cherries, strawberries, liquorice, earth, loam, violets, cassis and elegant oak spices. It is silky on the palate with a range of red fruits, beetroot and lovely barrel spices all perked up by that racy cool-climate acidity. A beautiful Pinot.
Ruby purplish. Seductive red and black fruits, empyreumatic (smoke, toast). Nice freshness, rather full-bodied with great fruity core, the supple tannins are wrapped in fruit. Balanced finish of good length. This great buy is ready to drink.
With fruit from Burge’s Summers vineyard in the relatively cool-climate Eden Valley, and from the Adelaide Hills, this Chard shows inviting citrus, light toast and vanilla, charred oak and cream notes. The fruit is intense on the palate, but nicely balanced with the oak, spice and acid. Could try this with grilled veal chops with mushrooms.
Harvested from Blind Creek Vineyard in Cawston. Fermented and aged in old neutral barrels. Savoury-toned throughout with fresh herbs, wild honey and chunks of cantaloupe, ripe pear and white grapefruit. Dry, round mid-palate with lingering citrus peel and a salty-tang finish. Bring on the cheese board.
Full ruby. Abundant bright fruit; luxurious oak is very present at this stage. Full of yummy fruity flavour, velvety mouthfeel, great balance and very long finish. Overall splendid and promised to a great future.
A sought-after Double IPA is the only beer that Waterbury, Vermont’s Alchemist Brewery makes. Every week when a new batch is released (distribution is limited to a 20-mile radius around Waterbury), long lineups of devotees, often driving in from out-of-state, snag a case or two. Canadians often get their hands on this from beer-loving friends who manage to bring a handful home. Made with a signature house yeast, this unique brew is famous for its rustic character and elegant hopping. The swallow has notes of mint, candy necklace, florals and an oily hop character with a straw-and-burlap thing happening at the finish. If you manage to grab one, indulge by pairing with foie gras.
I last tasted this vintage in 2015, when it first came onto our market. I was surprised to see the 2013 now, 2 years further along, and suspect it has something to do with sales flow rather than cellaring strategy. The smoke and leather in this blend of Cabernet Sauvignon, Petit Verdot, Malbec, Merlot, Cabernet Franc are still evident, but more pronounced with age, and the wine is now showing oxidative, OXO notes. Tannins are sticky and the spicing is 5-star. Drink now, either off the shelf or in your cellar, with Asian-spiced ribs.