Impeccably crafted from start to finish. Be seduced by scents of crème brûlée, peach compote, apple pie and tropical spice. Then become smitten by the creamy texture and spicy flavour of crushed vanilla bean ice cream. Honey and hazelnut enhance the gorgeous finish. Such exceptional balance and elegance suggest a seafood dish treated simply.
The 5 denotes that the wine spent that amount of time aging on its yeast cells before being disgorged. This has created a bubbly with lots of toasty/yeasty qualities which marry with strawberry, peach, cherry and earth qualities. Bright acidity, long finish and a certain austerity hallmark this wine.
Beam’s new Devil’s Cut uses a proprietary system that extracts whiskey from the wood in which it is aged. This potent extract is then blended with 6-year-old bourbon, resulting in a full-bodied expression with aromatics of exotic spice, dried fruit, treacle and marmalade. Assertive in the mouth with overtones of molasses, honey and tangerine. Serve with a dash of spring water.
Fresh and lively, with apple, peach and citrus aromas and flavours. Initially gives the indication that it will be simple and quaffable, but unnecessary sweetness takes over and takes away from what could and should be a good value. A case where less would be more.
An impressive Pinot from a mature Niagara vineyard. Deep ruby colour with a nose of cherries and violets backed by oak spice. Medium-bodied, dry, well-balanced, firmly structured with supple tannins.
Crisp and creamy with apple and citrus flavours, bright acidity and lively bubbles. A great value and delicious on its own, but also a versatile food wine with everything from fried chicken to oysters to sushi.
From Maranges, the lesser known, most southerly Cote de Beaune Appellation, this one shows spicy raspberry and secondary strawberry scents, shifting to dark cherry flavours supported by moderate tannins, still brisk acidity and a splash of dark chocolate on the well-integrated finish. Drinking well now but will reward cellaring for 3+ years.