Embrace the dehydrating, concentrating “noble rot” influence of the Botrytis cinerea mould. It results in riveting aromas that blast the nose with pineapple, sultana raisin and honeycomb. The rich, sweet palate commands apricot compote, orange oil and lingering ginger. Delightful post-dinner palate-cleanser.
Notwithstanding the self-deprecating name, this one could give a few more illustrious Barolos and Barbarescos a run for their money. Opening with good varietal scents of violets, redcurrant, a touch of herb and a pinch of spice, the wine evolves into surprisingly rounded, spice-accented red-fruit flavours, finishing with a touch of dark chocolate and characteristic firm, dry tannic grip.
The third in a series of limited-release brews showcasing the specific characteristics of a single well-known hop variety, this golden-coloured ale has a lightly floral, mellow hoppy aroma with more pronounced dry bitterness kicking in on the creamily textured palate. Bitter intensity is balanced by lightly fruity and rounded malt character with nutty dry bitterness lingering on the finish.
Yellow straw colour, showing brightly scented lemon citrus with subtle buttery and vanilla notes. Citrus and green apple flavours are backed by refreshing acidity and a lick of mineral on the medium weight palate. Well-made, affordable wine that will serve equally well as an aperitif or to pair with seafood and white meat dishes.
A magnificent Chardonnay that comes on like a Chassagne-Montrachet. Deep straw colour; spicy, Burgundian nose, touch of barnyard, apple; ripe and full on the palate: generous, toasty and spicy orange, pineapple and melon flavours. Great balance and length.
Clear, pale silvery-yellow. Medium-intensity nose of gooseberry, nettles and lime. Light-bodied with more gooseberry and lime, and also grapefruit nuances. Drink up.
Made from the Pais grape — the grape first planted by Spanish conquistadors in the 16th century — this light pink sparkler has flavours of sour cherry and blood orange. It’s beautifully dry and refreshing.