Elegantly perfumed floral scents, with fresh yellow fruit on the nose shift to concentrated citrus flavour; background tropical and stone fruit, supported by firm mineral grip, balanced acidity and a mélange of complex fruit flavours on the finish.
The warm, low-fertile, free-draining Gimblett Gravels sub-region is a hot spot for Syrah. The fragrant blueberry and garam masala spice nose sets up meaty, black fruit flavours. Delicious juicy texture, well-integrated tannins and a generous spicy finish make you beg for more. Pair with grilled fare.
Dark ruby with a purple rim. Sweet blackberries, jam, soft spices and hints of smoke from the oak. Full-bodied, warm on the palate with dry, powdery tannins and generous fruit. You can feel the sunshine in this ready-to-drink red, but you could also wait 1 to 2 years.
Brewed by 2 brothers in their brewhouse on the family farm outside of Kingston, this English pale ale is an exercise in elegance. Digestive biscuit and graham-cracker-like malts mingle with lilac florals on a medium-light body which balances the malt sweetness with a medium bitterness to dry out the finish. It is hefty enough to match hearty winter dishes like roasted pork, chili and beef stew.
Pale ruby/garnet. Kirsch, red flowers and a touch of vanilla oak. Fresh on the attack, light to medium body but flavourful with delicate tannins and a fruity short finish. Drink up.
Caramelized pineapple strikes the nose. Butter-sautéed peaches dominate the lees-textured palate; flecked with American oak-derived coconut cream pie and French oak-infused nutmeg. Bottle age adds length. Go for barbecued chicken with buttered corn on the cob.
Classic nose of red and black fruits with the characteristic lead-pencil note. Equally typical Bordeaux taste; full-bodied, firm, slightly rough tannins that will need time to soften. There is enough fruity extract to last many more years in the cellar.