This blend of Merlot, Cabernet Franc and Cabernet Sauvignon is bottled unfiltered and shows a dark purple in the glass with a hedonistic nose of perfumed blackberries, earth, tobacco, currants, raspberries and elegant oak spice notes. It has structure and poise on the palate with expressive notes of cherries, currants, anise, spice, toasted vanilla and plush tannins through a long finish.
A touch of Sémillon and Viognier is blended into this wine that sees a touch of oak aging. The nose displays pear, apple and citrus fruit with just a kiss of honey and spice. It shows weight and complexity on the palate with pear, fig and toasted vanilla flavours. There’s just a shot of citrus zest on the finish of this lovely, bold Sauvignon Blanc.
A Colheita is a single Vintage Tawny Port, which by law must age a minimum of 7 years in wood before being released to the marketplace. This wine over-delivers for the price, especially considering it is a full-sized bottle. The brick red colour leads to a combination of prunes, dried raspberry, dried flowers, spice and hazelnut. Smooth and well balanced with a long aftertaste.
This beauty shows rich aromas of cassis, blackberry, cherry-kirsch, loam and spices to go with wild herbs and cedar notes. It is simply gorgeous on the palate with soft, supple fruit that is ripe, concentrated and silky in the mouth. This is heady stuff, luxurious and complex yet not at all chunky with a gentle vibrancy through the long, lingering finish.
In 1995, on an evening walk through their new Montalcino property, Marino Colleoni and his wife Luisa came across an abandoned vineyard of Sangiovese Grosso. Though many wines were dead or damaged, some remained intact and they decided to produce wines from the find, with their first harvest in 2000. They immediately began organic viticulture, respecting the higher elevation marine/volcanic marl soils and their wines see native ferment, no fining and no filtration. This wine fermented for approximately 1 month in Slavonian oak, before 1 year in wood and an additional 6 months in bottle prior to release. Dusky balsamic-kissed cassis, thorny wild blackberry, dried marjoram and dried tarragon, with well-worn leather, dried florals and nutmeg on the finish. Lifted and moderate in body and scope, at 13 degrees alcohol, but savoury and rightfully self-assured. Consider this as declassified Brunello, and stock up.
A compelling case for Gamay’s promise in the central Okanagan. Impressive aromas highlight ripe red berries, jammy black fruit, fragrant floral and toasted spice. Reminiscent of a Cru Beaujolais with its juicy acidity, soft tannins, black cherry and cardamom spice flavours and satisfying savoury finish. Astonishing food-friendly versatility.
I have been following this producer for decades and 2015 might be one of the best vintages I have tasted. Firm yet elegant tannins with fresh acid and complex notes of cassis, plum, dried herbs and graphite that lingers and haunts the soul. This is what I would call a perfect paradox where ripeness of fruit is balanced by tension and energy. Just outstanding. Put in your cellars for a min of 10 years if you can.