This Chardonnay was aged and fermented in new French barrels. This has created a medium- to full-bodied mix of peach, pineapple, fig, honey, toast, cream, anise and white flowers. There is excellent length and just the right amount of acidity required for food-friendliness. Pair with filet of halibut or Chilean sea bass.
Great value here. Deep ruby colour with a nose of black cherries, chocolate and vanilla oak. Full-bodied, dry and firmly structured – an easy-drinking wine.
Blends a full complement of five Bordeaux grapes, but with no spicy new oak influence. The 30-month aging in neutral barrels ensures red, black and blue fruit character remains centre-stage. Despite its restrained nose and finish, this impeccably balanced red delivers a remarkable food-friendly quaff.
Pillitteri’s 2013 Vidal Icewine churns out enormous peach, honey, lychee, pineapple, candied citrus and spice flavours. Excellent extraction and weight with a crisp edge giving definition. Great length.
Reveals good varietal scents of blackcurrant, green herb and a discreet spicy note in the background. Lightly sweet blackcurrant and blackberry flavours are encased in velvety tannins with appetizing acidity and a touch of dry baker's chocolate on the finish. Piquant Cabernet intensity makes it an ideal pairing with roast leg of lamb.
Rich copper-red in colour with appetizingly robust hoppy and malty aromas and bold malty flavour, finishing with satisfying hoppy bitterness. A well-balanced, flavourful all-rounder.
A Sauvignon Blanc may not be the first Grecian wine that jumps into your head, but this is a real bargain — a non-vintage blend of Sauvignon with the local variety Vilana. Bright, pale straw in colour, it has a minerally, herbaceous, green plum nose with a graphite note; medium-bodied and crisply dry, its flavours are green plum and grapefruit with a light floral note and a lively acidic finish.