Second iteration of the “natural,” unfiltered Gamay from Tawse. This one shows aromas of highly extracted plums, cherry kirsch, raspberry pie, forest floor and subtle spice. Bright and juicy on the palate with high-toned cassis, cherry, raspberry and plum notes with soft tannins and delicate spice that is full and rich through the finish.
A richly flavoured Icewine. Old gold in colour with a lovely nose of mango and honey; full-bodied, honeyed peach and mango flavours with great length and just enough acidity to balance the sweetness.
Displays lively, very fine bead in the glass. Bouquet unfolds elegant citrus, with noticeable lime, green apple, delicate floral notes and enticing toasty brioche. Bright citrus, green apple and berry-fruit flavours are backed by incisive acidity, strong mineral character and creaminess on the finish.
If you’re a fan of Sauvignon Blanc, don’t miss this tasty number from the Atawara Valley. Pale straw in colour, it has a grassy, green plum nose with notes of beeswax and grapefruit. Medium-bodied and crisply dry, it finishes with mouth-freshening citrus acidity.
A lighter style of Viognier with aromas of peach, honey, banana, flowers, spice and cream. Crisp and ready to drink
Recent research now suggests that the Grenache in France and Spain originated as Cannonau in Sardinia, not the other way around. Blueberry, red fruits and strawberry-jam aromas. Soft, juicy, red-berry flavours. Satiny tannins, medium body and plush texture. Warm, clove-spice finish.
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.