Aged in new wood for 6 months, the mineral, citrus, peach, honey, white flower and grapefruit is supported by vanilla and cream qualities. On the palate, spiced apple and salty rocks add dimension. With its depth and complexity, I suggest pairing with grilled fish topped with lemon and olive oil.
A shade lighter ruby colour than the 2012, this is more Burgundian in style than earlier vintages. It presents a cedary, cherry nose from richly extracted fruit; medium-bodied, dry and beautifully balanced with a lovely mouthfeel and very elegant from first sniff to its long finish.
Offers smoothly rounded, lush tropical and stone-fruit flavours with light, stony mineral grip and a crisply refreshing finish.
Hand harvested, barrel fermented with indigenous yeast, and then aged for 13 months in a combination of French and American oak is the recipe used to produce this medium-bodied wine. The nose of pineapple, honey, white peach and vanilla gives way to a palate of spice and minerals. The length is very good with fresh acid rounding out the experience.
Full ruby. Red fruits, fine herbs and discrete oak leave an impression of youth. Nice freshness in the mouth, velvety; it gains in firmness and finishes with increasing amplitude and great length. Impressive.
Supple offering with wall-to-wall raspberry, cherry, rose, violets, clove and minerals. Sound acidity and velvety tannins alongside a long floral, saline aftertaste. Drink over the next 2 to 3 years.
Opens with agreeable floral and green apple scents with fresh green apple flavour, bright acidity and contrasting creamy smoothness and gravelly mineral. Shows livelier-than-normal spritz, finishing just off-dry.