This wine contains some of the oldest vines on the family estate, first planted in 1892. Ample and alluring red raspberry, mulberry and cracked peppercorn and threaded with medicinal cherry/kirsch and lifted with a thread of potent acidity. Peppercorns scent the whole, and sticky tannins, vanilla-lined, prop this up. After fermentation and ample hands-on time, this spent 20 months in American oak prior to bottling. The wood is evident but well integrated, leaving an additional lingering sweetness on top of the super ripe fruit. Dense and hot, but with élan, this drinks well now with richer beef dishes, but will reward cellaring.
Good varietal citrus and green apple on the nose with a touch of vanilla, a pinch of nutmeg and a slight whiff of alcohol. Leaner on the palate than the nose would suggest, showing crisp green apple and prominent acidity, finishing with a touch of nutty butter.
Potent and driving VA opens this dense Cabernet Sauvignon from Alto Maipo. Roasted onions, roasted meats, rubber, shellac with soft tannins lined with grippy and gritty sides to a warming finish. There is a bright lift of acidity, which was welcome. Could I tell this was Cab Sauv right away? Not really. Could I tell it was old-school Chile? Sí. Best with your grilled meats barbecue.
The Kerner grape is a cross of Riesling and the red grape known as Schiavia, famous in the Alto Adige region of Italy. That being said, this rendition is an aromatic white wine laced with flowers, peach, citrus, spice and honey.
A blend of Tempranillo, Graciano and Mazuelo. Deep ruby in colour with a sandalwood and coconut nose masking fruit at the moment. Medium-bodied and dry, with strawberry purée and coconut flavours and a tannic lift on the finish.
Corvina, Rondinella and Barbera planted on calcareous, red clay, tufo soils northeast of Verona make up this dusky, supple red, plumped up with the ripasso technique. 15% of Corvina is air dried for 4 weeks, while 20% of all fresh grapes are vinified as normal. The remaining 65% is “ripassato” on the unpressed skins of Amarone to gain colour and structure. It's aged in French oak of various sizes for 1 year. Sweetly soft plum, blackcurrant, thorny blackberry is kissed with perfumed strawberries and threaded with pipe tobacco. Tannins are softened, cushioning the plush, medium-bodied palate, finishing with well-placed balsamic. Through it all raises a strong stream of acidity, holding this medium-bodied wine aloft (not easy in this style) and at 13.5 degrees.
This well-established Australian producer has always delivered quality wines at great prices. The Pinot Grigio has a refreshing nose of melon, pear, grapefruit, citrus and green apple. On the palate look for apple and citrus notes that are refreshing and crisp. For something completely different, try this wine with salt and vinegar potato chips. It’s unusually good.