Tributes the arduous task of punching down the re-emerging cap in a fermenting tank. This accelerates skin contact, which extracts pigment and character. Hence, the deep ruby colour, wild-berry notes and peppery finish of this Syrah/Cab Sauv/Merlot blend. Its rusticity befits a mushroom burger.
Deep purple-ruby in colour with black raspberry, mint and oak spice on the nose; medium- to full-bodied, dry, blackberry and liquorice flavours with a note of dark chocolate. Fruity but firm.
A truly elegant expression of Chardonnay, with citrus and orchard fruit up front, a pleasingly viscous palate with a good balance of fruit and restrained French oak, and creamy nutty notes before a vibrant close.
Shaw + Smith winery was founded in 1989 by Michael Hill Smith (of Yalumba) and Martin Shaw (his cousin, a well-travelled wine consultant) with the goal of producing elegant, refined cool climate wines at a time when no one in Oz was talking about cool climate. They focused on Adelaide Hills for their project. This was whole bunch pressed and native fermented in new and used French oak, where it spent 9 months with some lees stirring, and another 2 months on lees in tank before bottling. The wood is present in this youthful, expressive wine, but handily balanced by weighted pear, white peach, apple, and ample cream on the medium bodied palate. Hazelnuts, brioche, lemon pith layer on the confident, structural palate. Acidity backbones this lengthy wine, and river stones texture and bed it through the spicy, lingering finish. Drinking very well now, but will continue to gain in depth over 5+ years. If you can't wait, pour with halibut, sablefish and fresh spring vegetables.
This new general-list (LCBO) CNP is an absolute steal for under $30. High octane (15.5%), there is plum, kirsch, raspberry, black pepper, anise, lavender, smoked meat and earth to be found both on the nose and palate. There is a rich texture, great persistency and ripe tannins. Pair with barbecued dry-rubbed ribs or grilled lamb chops. Drink over the next 5 years.
A blend of three Chardonnay clones all from biodynamically farmed vineyards in the Gisborne region. Good depth of fruit on the nose with citrus, tropical fruits and a subtle nuttiness note to go with spice and minerality. Love the tension on the palate with fruit and minerals in a seesaw battle with the freshening acidity.
This wicked blend of Pinot Blanc (80%) and Pinot Noir (20%) washes away the memories of all those candy-floss rosés in just one sip. There’s a deliberate nod to Provence here, with a pale salmon hue and lusciously refreshing strawberry notes that hover over a pleasing nice mineral streak with a crisp, clean finish.