More structured than the Bric Volta, with broader shoulders and fuller tannins. However, still elegant and layered, showing slightly darker red and black fruit, spice, balsamic and forest floor. Balanced and complex with a long finish. From 50-year-old vines grown in a combination of sandy and clay soils. Ideal with braised meats and rich, earthy vegetarian dishes.
The warmth of the vintage and Black Sage Road locale permeates. Peaches 'n' cream aromas are sprinkled with tropical scents. Bursting fruit-salad flavours, ranging from pineapple to orange to ripe pear. Lively acidity keeps the palate fresh. Zesty citrus and spice notes linger. Classic choice with salmon.
A mid-weight Chardonnay that wears its oak up-front: toast, hazelnut, smoke and spice. The fruit comes in afterwards in the form of peach, yellow apple, sweet pear and ripe melon. Very good length and balanced with just the right amount of acidity giving a lift at the end.
Straw-coloured, slightly sweaty on the nose with guava, green pineapple notes; medium-bodied, crisply dry green plum flavour with lively acidity and amazing length.
Tasted both in Burgundy and here at home with the same score. The warm vintage has produced a wine with a sumptuous texture and flavours of peach, sweet apple, lemon, white flowers and minerals. The finale is crisp and clean. Drink now.
Winemaker Craig Macdonald makes rich and compelling Chardonnays. His barrel fermented Chardonnay 2016 is a wine that’s drinking well now but will age beautifully with a year or two in bottle. Bright straw in colour, it shows a toasty apple and citrus nose. Medium-bodied and dry spicy flavours of apple and green pineapple fill the mouth, buttressed by well-integrated oak.
The French call it Mourvèdre; the Californians call it Mataró; but to the Spanish, the grape is called Monastrell. Barahonda Barrica Monastrell/Syrah 2012 is dense purple in colour with a spicy, cedary nose of plums and dried herbs. Full-bodied and dry, the wine offers richly extracted flavours of black cherries, liquorice and pepper.