Gabbiano can always be counted on for value and quality in Chianti. This Classico is rich in red berries, violets, plums and well-integrated spice notes. It’s fresh and vibrant on the palate with a bevy of red fruits, plums, savoury spices and some decent tannic structure through the finish. Pair with grilled steak, risotto with mushrooms or roasted pork with garlic, herbs and fennel.
From Sea Star estate. Aromas of orchard fruits, apple and pear with a bright entry, underpinned by firm acidity. Some pink grapefruit citrus, zesty notes and guava, with well-defined acidity and varietal character through the close. One of the best examples as to just how well, in the right hands, this variety performs in the Gulf Islands and parts of Vancouver Island.
Reminiscent of a Mosel Auslese, the 55g of residual sugar is impeccably balanced by laser-focused acidity, spurting juiciness and an ethereal mouthfeel. Floral-spicy aromas lead to a fruit fest of ripe peach, applesauce and caramelized pear. Clean, refreshing, captivating finish. Can’t stop sipping!
Winemaker Kevin Panagapka applies oak aging (20% new) for 18 months and only partial malo for this version of his Foxcroft. The nose shows poached pear, gunflint, baked apple, charming and elegant barrel spices and citrus on the edges. With gorgeous mouthfeel, look for charred/smoky notes on the palate which gives way to creamy pear, apple, vanilla/toast and baking spices all kept in check by freshening acidity through the finish.
Pale yellow. Citrus and oaky scents with notes of green apple and pineapple. Lively acidity, smooth texture on the palate. Oak level is acceptable but it peaks in the finish. Ready to drink.
Warmly ripe dark plum and blackcurrants on the nose with crushed ripe fruit flavours that just avoid excessive jammy sweetness. Moderate tannins, balanced acidity and a light splash of dark chocolate complete the picture.