Tilia is Latin for Linden, the traditional tree found throughout Mendoza. Its flowers are used to make a popular herbal tincture said to have calming properties. This export-driven wine was made by long-time Catena winemaker Leopoldo Kushner at Bodegas Esmeralda, from Malbec sourced from eastern and southern regions of Mendoza. Medium pale blush in hue and bone dry, this is white pepper spiced orange, cherry, wild raspberry, spring rhubarb, light smoke on a brisk palate, tightened with roasted tea leaves and lengthened by the lingering, salty finish. An impressive showing, all at a welcome 12.5 degrees alcohol.
This is definitely a rum crafted in a style that all but true rum aficionados will likely be comfortable with. Crafted in the world’s only operational dual wooden pot still, it’s intensely aromatic - and the aromas are surprising. Don’t be put off, but you’re going to get a definite whiff of acetate - yes, nail polish remover. But the way that note weaves its way in and out of the treacle, dried apricot, old polished wood, and crème brûlée just adds to the incredible aromatic complexity. In the mouth, it’s intense, dry, spicy, and warm, with a hauntingly long finish. Go on, take a chance.
A very complex full bodied Chardonnay where opulence is balanced by brisk acid. Nice harmony on the palate with hazelnut, key lime pie in symbiosis with the touch of vanilla and butter. Very long finish that makes you wait for a while until you take the next sip. Another outstanding bottle made by the talented Vanya Cullen.
Located in Tokaji-Hegyalja in northeastern Hungary, the Megyer estate was classified as “First Growth” in 1772 by royal decree. Furmint, so often associated with the legendary long-lived Tokaji dessert wines, is capable of making complex, bone-dry, phenolic, mineral-laden and herbal dry white wines, which is certainly the case here. Hay, salted lemon, green fig, pear skin, green apple blossom, wild herbs and broken stone fill the medium-bodied frame. 8 months in stainless steel preserve the freshness, while a thin cushion of oil-slicked lees provides grounding. A striking intro to dry furmint and a brilliant value too.
Very fragrant and intense, with a nice blend of fruitcake, toasted/caramelized nuts, orange zest, toffee and dried flowers. Very supple and rich in style, with layers of candied citrus fruit (orange-flavoured milk chocolate comes to mind), cinnamon and toasted nuts. The long, warm finish is given added complexity by traces of buckwheat honey and subtle orange/lemon zest suggestions.
Shows reddish brown colour, with a persistent head and mild nutty and fruity aromas. Moderately roasted and fruity sweet malty flavours yield to mild bitter bite on the finish.
Warm, spicy red fruit showing hints of clove and nutmeg on the nose evolves into rounded ripe cherry fruit encased in solid but comfortably approachable tannic structure. Well-integrated fruit, spice and discreet oak on the finish. Substantial, food-friendly wine.