The purple/red colour leads into plums, blackberries, vanilla, cocoa powder and brief hints of mint. It is full-bodied but not overt, thanks to the fact the grapes were sourced from the cool regions of Robe and Mount Benson, in the southern Limestone Coast GI. The acid is fresh, the length is excellent and the tannins are supple. Drink it over the next 5 years.
Winemaker Craig Macdonald makes rich and compelling Chardonnays. His barrel fermented Chardonnay 2016 is a wine that’s drinking well now but will age beautifully with a year or two in bottle. Bright straw in colour, it shows a toasty apple and citrus nose. Medium-bodied and dry spicy flavours of apple and green pineapple fill the mouth, buttressed by well-integrated oak.
Deep ruby colour. Complex aromas of red berry fruits, spicy vanilla and orange-peel notes. Ripe dark-fruit flavours with nervy acidity and silky tannins. Very elegant and approachable now. 100% Sangiovese. Sip with aged cheeses.
Beautifully fresh and lively with aromas and flavours of apple and almond, a touch of citrus and vanilla, full texture, bright minerality and a touch of saline on the long, lingering, lifted finish. Full and complex while still delicate and elegant. Great match with shellfish, poultry and pork.
Effusive green apple and lime aromas, flecked by beguiling petrol notes. Tropical fruit and ripe peach flavours grip the scintillating palate. The soaring acidity and livewire texture induce salivation, while the persistent wet slate taste finishes dry. An iconic representation of a benchmark Okanagan style. Impressive on its own; inspiring with West Coast seafood.
Dark ruby. Perfumed nose, generous notes of red fruits and vanilla oak. Supple, medium-bodied, less oaky than the nose suggests; fresh, fruity taste. Soft but tight tannins; overall quite pleasing right now, so don't wait too long.
This Western Cape Chenin Blanc is tipped with 14% Sauvignon Blanc, diluting Chenin's characteristic beauty and replacing it with a placeless white blend. Pear, yellow apple and white peach have a fine cushion of stony lees and a zippy acidity. Sour lemon throughout, to the short finish. A simple, stark white that is best well chilled and served with fresh, sweet spot prawns or scallops.