Made from yields of 2 tonnes per acre and fermented in French oak, this beauty is elegant and concentrated. It reveals a multi-dimensional personality of toast, honey, apple, sweet peach, pineapple, banana, hazelnut, mineral and caper berry. Lobster or crab served with warm butter was made for this wine.
Medium ruby colour. 100% Garnacha. High-toned aromas of floral, blueberry, violets and raspberry jam. Juicy, blueberry and red berries on the soft, round palate. Low, soft tannins. Clean, very dry finish with vanilla notes.
Cab Franc could well be a signature grape for the southern Okanagan. Fragrant violet aromas lure while ripe black fruit flavours impress. Polished tannins elegantly frame the rich, full-bodied palate. Spicy dried herbs resonate on the long, warm finish. Pair with pork tenderloin and roasted root vegetables.
From the fabulous 2012 vintage, this robust red spent 32 months in barrel and 18 months in bottle before being released. Cassis, raspberry, violets, herbs, vanilla, dark cocoa and spice are built on 14% alcohol and masses of tannins. That said, my preference would be to drink it over the next 7 years, with some medium-rare beef.
Zerran Tinto is imported by and bottled for innovative Spanish importer Jorge Ordóñez, responsible for introducing many characterful and regional Spanish wines to the USA. This savoury Montsant is mostly very old-vine Garnacha and Mazuelo (aka Carignan) with a splash of Syrah. Big and concentrated, with dense black fruit, crushed stone, black flowers, kirsch, anise and cracked pepper covering a firm, muscular structure. Fantastic value for this Priorat neighbour.
Back in the early 1970s, this was the wine that established Wolf Blass as a driving force in Australian winemaking. It’s a blend of 70% Cabernet, 22% Shiraz and just a touch of Malbec from a variety of regions in Australia. It is spectacular. The nose shows ripe plums, currants and mature blackberry fruits to go with layers of spice and meaty-earthy notes. It shows depth of flavour in the mouth with wonderful fruit, plush tannins, liquorice, oak and layers of spice. You can cellar for 10 or more years as it matures gracefully. Try with grilled lamb loin or a simple BBQ steak.