The blend of this rosé is Merlot, Cabernet Franc and Malbec and is another brilliant effort in this style from Culmina. The nose is pretty with notes of strawberry, cherry and mineral made in a delicate, contemplative style. It’s gorgeously dry on the palate with a mix of red berries and subtle herbs.
Aromas of stone fruit, peach and nectarine before a generous and juicy, well-structured palate defined by apple and pear notes. A streak of lemon zest underpinned by keen acidity.
Aged 9 months in used malt whisky barrels from Nova Scotia’s Glenora Distillery, this variation offers subtle, complex aromas of cinnamon and dried citrus-fruit peel with light malty and herbal overtones. A generous mouthful of flavours offers fruitcake spiciness, sherried notes and an agreeable touch of smoky dryness. Well-integrated spicy dried fruit and bitterness on the finish.
Antonopoulos produces one of Greece’s most profound Moschofileros. The pale water colour features a slight peach hue. The flowers, peach, honey and minerals on the nose are also echoed long on the aftertaste. Try with veal sweetbreads in a Dijon cream sauce or white pizza topped with smoked salmon and crème frâiche.
Delicate floral blossom and fresh apple scents with subtle background mineral. Tingling sappy fresh flavour resembles a Macintosh apple, with gentle mineral notes and a slight touch of sweetness. Mosel finesse at a very modest price.
We had the opportunity to be “virtually introduced” to The Macallan Edition No. 6 during an online tasting with The Macallan Brand Ambassador Cameron Millar. The sixth (and final) of The Macallan’s Edition Series, Edition No. 6, celebrates the power of the mighty river Spey. Aged in a combination of American and sherry oak, this is an aromatically captivating dram. Expect a complex nose of baking spice, vanilla, dried fruit, sweet oak, toffee, and caramel. Warm, round, and supple in the mouth, it offers flavours of dark chocolate, pear/citrus fruit, dark plum and mocha, trailing off with a memorable dried apricot finish.
From the southern slopes of Mount Olympus comes the blend of equal parts of Xinomavro, Krassato and Stavroto, in which 6 months in oak have produced a nose of black cherry jam, roses, sweet spice, vanilla, plum, tomato paste and black olive. Somewhat grippy on the palate (which bodes well for the red meat factor), there is lifted acidity and persistency.