Not sure if there is a better wine at this price available anywhere. Such an incredible deal. Thick and rich currants, blackberry, mature plums and lovely vanilla spice on the nose. The palate reveals ripe dark fruits, liquorice-anise notes, spices and vibrant acidity for balance. Just a good, honest red wine to serve with grilled steak or roasted lamb.
Seductive aromas with mingling notes of chamomile, mushroom, honey, lemon and dried apricot. Oh, and did I mention the subtle notes of mushroom that add depth and complexity? Great structure with tangy acid and a long lingering finish. If you drink this wine now, enjoy it with goat cheese or scallop ceviche made with mango. Otherwise, it is great wine to put away in the cellar and enjoy in 10 to 15 years. Simply outstanding.
This has always been my favourite Chardonnay from Tawse. The 2010 vintage, with all its heat, has produced a fuller and rounder wine than recent vintages. Medium- to full-bodied, it is the oak which dominates at this early stage: vanilla, smoke, caramel, spice and cream meshes with apple/pear purée and pineapple. The mouth is creamy and round with excellent length and a long, smoky aftertaste.
This is magnificent, a beautiful Chardonnay with a nose of creamy pear, baked apple, spice and a fine vein of minerality. Such purity of fruit on the palate, a mélange of stone fruit and lemon with a creamy texture and spicy bite that amplifies the minerals extracted from deep in the vineyards. Freshening acidity props up this gorgeous wine through a long, elegantly appointed finish.
If you like the fruit-forward Australian Shiraz-style wines, you’ll find a good bargain from South Africa. It’s a deeply coloured wine with a smoky, savoury nose. The initial flavour of sweet blackberries mellows to an earthy, herbal dryness. A lot of flavour and complexity for the price.
From the Wolf Blass stable, this is a non-vintage blend of Grenache and Shiraz. It's a wine that fairly shouts flavour at you from the glass. Deeply coloured with a bouquet of black raspberries and plums, it's medium-bodied and dry, while being fruity and jammy on the palate with herbal notes. In other words, an easy-drinking red.
Fermented and aged 9 months in new and 1-year-old barrels, with lees stirring. Hence the toasty oak influence, from spicy aromas to baked fruit flavours to a nutty finish, enriched by a lemon-custard feel. Fresh yet weighty, with butterscotch, golden apple, grapefruit and hazelnut. Roast-chicken friendly.