Bischöfliche Weinguter Trier cultivates approximately 95 hectares of vineyard, among them some of Mosel, Saar and Ruwer’s most legendary sites and almost entirely planted to Riesling. Petrol and sulphur open this Mosel Riesling, characterized “dry” but with evident RS. Fermented in stainless, where it spends a few months on lees before bottling, this is a light, simple, dry-ish (9 g/l RS) Riesling, filled with lemon tart and white peach, and which finishes with an efficient snap. Drink now.
Shows subtle, mellow citrus, vanilla and hazelnut scents with rich-yet-refined nutty lemon-citrus flavours, well-balanced acidity and a discreet touch of oak on the finish. A fine example of Burgundian finesse wedded to exceptional New-World terroir.
Xavier Vignon is one of the most prominent oenologists in the southern Rhône Valley. His 100% Côtes du Rhône, from a super-ripe vintage, is deep purple in colour with a spicy, blackberry and herb-tinged nose. It’s full-bodied and dry, richly extracted with sweet blackberry and black cherry flavours, balanced with acidity and held together structurally with ripe tannins. The perfect wine for winter casseroles.
A blend of Ortega, Pinot Gris, Gewürz and Müller-Thurgau, over 50% estate grown with grapes from just north of Summerland, adds up to a well-balanced workhorse of a blend with apple, citrus, stone fruit and definite mineral hints that can handle everything from simple seafood to lightly spiced Asian plates.
Pale straw in colour showing a spicy pear and apple bouquet with oak notes. Full-bodied, richly extracted apple and pineapple flavours carried on lively acidity and backed by vanilla oak. A rich and powerful wine.
The name says it all. Expect a coffee-bean flavour in this medium-bodied Pinotage with its smoky, minerally blackberry nose and that characteristic tarry, coffee-bean taste. Not for all palates, but if you like Pinotage this offers good value.
Crafted by a husband and wife team using 100% Ontario pears, a sniff of this perry reveals overripe Bartlett pear flesh and a touch of funk. There’s a clean, zippy acidity that balances the sweet and tart flavours, with a medium-dry finish. But don’t call it a cider! Perries are made with only pear juice, whereas a pear cider has an apple juice base with pear juice added for flavour.