Deeper pink hue, afforded by the 15 percent still pinot noir in the blend. The cuvee is 50/30/20 Pinot Noir, Chardonnay, and Pinot Meunier from 15 crus, including some reserve wines. Crisp cherry, bright raspberry and strawberry notes, with a riff of pithy spice. A bit coarse on the palate and crunchy on the finish, this is best appreciated with food, and would make an ideal partner for seared duck or poached salmon.
Bergamot, honey, lime, white flower, green apple and minerals carry from the nose to the taste buds. A hint of residual sugar and vibrant acidity make for a fine matchup with Thai or sushi.
A meaty, savoury and bold Nebbiolo with a nose of dark fruits, wood smoke, underbrush and nutmeg spice. There is firm tannic structure on the palate, suggesting a long life, with earthy blackberry and anise fruit and a full range of oak-derived baking spices and tobacco notes. It’s nicely integrated but will improve for decades to come.
The wine that has famously been called "Australia's best Chardonnay," this royal, refined Margaret River Chardy certainly impresses. Partial skin contact and partial wild yeast, this was entirely barrel-fermented in new French oak barriques with regular lees stirring for 11 months. Rich, almost thick in the mouth, creamy and lees-led, with flickers of eraser/reduction, stone fruits, lemon curd and roasted almonds streamed along a vein of lemon acidity. Oak is certainly evident, though well integrated into the depth of all this fruit, and the concentration is even more impressive considering its 13.5% alcohol. Drinking well now in its young age, but will hold and mature over the next decade easy. Cellar-worthy, if you can afford it.
Dense purple in colour with a spicy, savoury nose of blackberries with a light herbal note; medium-bodied, dry, firmly structured with an earthy, blackberry flavour, lively acidity and ripe tannins.
From fruit wine specialist Elephant Island. Lifted orange, peach and floral notes before a fleshy and quite viscous, generous palate. Tropical and spicy notes wrapped in juicy acidity, with an assist from a splash of Sauvignon Blanc.
Clear medium-deep plum red. The unusual blend creates complex and interesting aromas of green bell pepper and herbs, smoke, black licorice, coffee. Full-bodied, tasting of blackberry jam, treacle toffee and oak, with a long finish. Will keep another year or two.