Dense purple in colour with a cedary, blackcurrant nose with graphite and herbal notes; full-bodied, richly extracted fruit flavours, medium- to full-bodied, dry, blackcurrant flavour.
From the North Island's Wairarapa Valley, this Pinot Noir was de-stemmed and fermented into stainless for 3 weeks of maceration before moving to French barriques for 18 months (40% new). Brick in hue, this generous Pinot leads with autumn forest and moss into sun-ripe cherry and black raspberry, mustard seed herbaceousness, fine pepper and cinnamon spicing, and a subtle tar-lined, fleshy palate. Fine, grainy tannins frame the whole to a warm (14.5 declared) smoky finish. This packed Kiwi Pinot will stand up to smoked pork ribs.
A minerally and fresh white wine with a nose of peach skin and white blossoms; a beautifully balanced wine with apple and lemon flavours and mouth-watering acidity. Match it with shellfish or salmon.
A blend of McLaren Vale and Clare Valley fruit, this is a finely toned and complex Shiraz with bold aromatics of smoky blackberry, blueberry, kirsch, liquorice, eucalypt and cracked peppercorns. The juicy black fruits on the palate are joined by tar, liquorice, sweet oak spice, mint and pepper notes that are carried on a bed of fine tannins through a long finish. Did someone say lamb?
Extremely deep intense purple colour with a minerally, spicy, creamy, sandalwood nose of blackberries and herbal notes; medium-bodied, dry and fruity with lively acidity and a firm tannic finish.
From the ripe and lush aromas on the nose, I was expecting a flabby palate. To the contrary! Like an elegant ballerina, the wine components are perfectly balanced. Notes of nectarine, lemon, hazelnut and butter are just slightly overshadowed by the vanilla flavours but it is just a matter of a year or two until the aromas are in harmony. Impressive mouth-watering acidity despite the hot vintage. Magnificent. Put it in your cellar for 4-6 years.