Aged 30 months in large Slavonian oak barrels, which results in a bouquet that is more floral than spicy. Replete with lavender, red fruits and velvety tannins on an elegant, medium-plus body. A classic choice for red meats and aged cheeses, but will develop complexity with cellaring.
Dark ruby. Deep, ripe nose of black fruits (black cherry, blackberry), earthy. Oak is present but well dosed. Soft and warm, its creamy texture fills the mouth with rich fruity flavours. Delicious to drink now.
This is one of the best Vidal Icewines I’ve tasted from the 2017 vintage. Old gold in colour, it has a nose of mangoes and honey. It’s medium to full-bodied, rich and unctuous on the palate with honeyed tropical fruit flavours well-balanced with fresh, lemony acidity. The 200 ml format is the perfect size for two people in love — or not, as the case may be.
Ruby-garnet. Sweet plums, spices, blackberry jam and anise notes. A mouthful of dark fruits flavour-wrapping chewy tannins in the velvety mid-palate. Long finish refreshed by a touch of anise. Ready to drink.
A blend of equal parts Merlot, Cabernet Sauvignon, Sangiovese and Syrah. Deep ruby-purple in colour with a cedary, vanilla, redcurrant and blackcurrant nose; medium-bodied, dry, well-structured blackcurrant and blackberry flavours with a forest floor note.
This is a keeper. Don’t be fooled by the tawny ruby colour. The floral note in the cherry nose predicts sweet fruit, which is exactly what you get. It’s light on the palate, well balanced and is drinking well now but will reward patience — 3 to 4 years.
Pale yellow. Powerful nose of citrus, grassy notes and asparagus so characteristic of NZ. Sauvignon Blanc with an added touch of minerality. The cutting acidity is very refreshing; the middle palate takes on body and roundness from the barely noticeable residual sugar. Its smooth texture lingers through the finish that shows a slight acid lift. Drink now.