Pipe tobacco, wild blackberry, leather lead this medium-bodied, concentrated Malbec, one that is made from 85-year-old vines from the Don Angelino estate in Medrano, Mendoza. 10 months in French oak ups the structure, but the density of the fruit can handle it, leaving tannins plush and welcoming. Juicy black plum, vanilla-dried black raspberry and dark chocolate cherry close out the lingering, spicy finish.
As the label alludes, this is filled with the perfume of thistle, which overrides (to a degree) the reductive notes stewing underneath (air is this wine's friend). From El Alto Vineyard in Ugarteche, Luján de Cuyo, this vineyard rests on sandy clay loams at 1,050 m. Big, punchy plum, blueberry and blackberry fruited, with a fine peppery spice and tautly gritty tannins to a warming finish. This is a kicky, youthful wine, 13.5 degrees, for drinking now with grilled pork or empanadas.
Distilled in a very small Alambic Charentais this sophisticated spirit has an amazingly fragrant, elusively floral and spirity nose. Light, oily smoothness on the palate reveals surprisingly full flavour, no sense of rawness, yet a pleasantly warming touch of alcohol on the finish. The best vodka I have tasted for some time.
Clear medium yellow with tinges of green. Interesting nose of citrus touched with eucalyptus and menthol. Full-bodied with complex flavours of citrus, gooseberry, grapefruit and passion fruit, tinged with a tiny bit of oak for interest on the long finish. Good value.
The blend is 70% Chardonnay and the rest Pinot Noir. It spent 47 months on the lees in bottle and 7 months in barrel with no back sweetening. It is fresh and fragrant in the glass with bright apple and cut citrus notes, but also underlying roasted nuts, brioche and toasted vanilla. It has an energetic mousse in the glass with broad flavours of baked apple, tangy lemon and lovely nutty/toasty accents through a crisp and clean finish.
The Pošip grape is indigenous to Croatia’s Dalmatian coastal region. Although more commonly light-bodied, this rendition displays richness and complexity. Wide-ranging aromas include citrus, herbs and vanilla. Peach and citrus flavours fill out a well-balanced palate. Spiciness lingers. A natural for seafood.
I eat a lot of beef. Rare, tender, blood-dripping and it always has a bit of searing from high heat on the BBQ. So I look for wines that pair with that style of cooking. Syrah from the Rhône Valley is always a fantastic match and this one, from the still-affordable St-Joseph appellation in the Rhône Valley, works brilliantly with steak. The savoury fruit ranges from field raspberry to blackberry and currants and is backed up by all those lovely earthy Syrah notes of tar, liquorice, violets and pepper spice. Wonderful stuff.