A gorgeous and complex nose of tropical, pear and citrus fruits with added vanilla toast and mineral. It shows lovely texture in the mouth with smoky fruits, hazelnuts and pure concentration that carries through the long finish. Try with trout, haddock, charcuterie or Camembert cheese.
This is a sturdy, workmanlike Merlot-led Bordeaux for everyday drinking. It offers typical dark plum, blackcurrant and green herbal notes with a bit of tannic backbone and appetizing, food-friendly acidity.
A perfume of blackcurrant, cherry, herbs, cocoa powder, violets and spice meets up with a medium-bodied palate which presents soft tannins and sound acidity. Great length and ready to drink.
Dense purple-black colour; a bouquet of black fruits and vanilla oak; full-bodied plum and cherry flavours, dry, chunky mouthfeel with a smoky note on the finish. A BBQ wine for steak if ever there was one.
This dessert wine is a blend of 85% Assyrtiko and 15% Aidani that was sun-dried for 10 days. Syrupy and concentrated, it possesses 280g of residual sugar and a personality of raisins, dried figs, prunes, molasses, maple syrup and buckwheat honey. There is a long finale with just enough acidity to provide symmetry.
Oyster Bay makes consistently good wines in the under $20 range. Their 2011 Sauvignon Blanc is one of the best vintages of this variety I’ve tasted from this winery. The wine has that characteristic passion fruit and gooseberry nose with a fresh, clean palate that sustains on mouth-watering acidity for a long time.