Lightly effervescent and low in alcohol, this wine is summer in a glass. Very pale in colour, it has a bouquet of orange blossom and cardamom. The flavour is honeyed and grapey but balanced by fresh citrus acidity.
One word: minerals! This wine is the essence of crushed rock, with added nuances of lime zest, apple juice and stone fruit. No sweetish Riesling here. It is dry, slightly austere, and it is a perfect foil for some pork schnitzel or choucroute garnie. From 2014 to 2019.
Complex pungent, smoky aromas, with floral scents and aromatic tropical, citrus and stone fruit make way for ripe peach and apricot flavours on the smoothly rounded palate. Creamy, leesy notes and gently refreshing acidity round out the satisfying finish.
Shows citrus lemon and lime on the nose with stony minerality and soft spice from minimal oak aging. Lovely mouthfeel with fresh citrusy fruit and balance through the finish.
Presented in the same distinctive squat bottle that their still rosé comes in, though the sparkling version is not nearly as successful. This is a blend of 50/45/5 Chardonnay/Glera/Malbec, charmat method (tank fermented, as per Prosecco). Tight, herbal-lined berries, pink florals and cherry jam are carried along a tight, sharp palate to a sweet, candied necklace finish. Sweet and sour and sharp and short does not make for a pleasant sipper, but well chilled and with flavourful brunch pancakes or pastries (or, better yet, in punch), this would do well.
It’s a fruity, medium-bodied wine, the colour of straw. The bouquet is redolent with a fragrance of apples, minerals and honey and a floral grace note. Ripe and full on the palate with honeyed lime and grapefruit flavours, it’s a style of wine that will go well with spicy dishes.
From the gravel-loam soils of Riva Ranch vineyard in Arroyo Seco, Monterey, this Pinot Noir is made of parcels dating back to 1963. Plush and silken on the palate, with waves of subtle smoke, soft black raspberry, cherry and wild raspberries riding fine, slightly powdery tannis. Quite harmonious and round until a hot and cocoa-dusted finish, this would be best with a fire-grilled pork chop.