Equal parts Riesling, Pinot Blanc and Gewürztraminer. Effusive floral and spice, infused with elderflower and honeysuckle. Well-balanced duo of citrusy acidity and sweet orchard fruit on the medium-bodied palate. Ginger and honeycrisp apple linger on the finish. A sipper for salty and pickled snacks.
Clear, deep plum red, turning to garnet. Fairly intense nose of blueberry jam, cherries, violets, figs, black pepper and caramel. Medium-bodied with sour cherry and cranberry fruit providing juicy acidity. Will last another couple of years.
Clear, light brass, typical nose of lychee, spice, flowers and grapefruit. Full-bodied and almost bone-dry, but luscious with pear and melon flavours. A slight flower-petal bitterness on the finish adds interest. Sufficiently complex to stand up to Thai food.
Deep salmon pink colour; light minerally nose of wild strawberries. Medium- to full-bodied, dry, strawberry puree flavour with just a touch of sweetness in mid-palate and a thread of minerality. Great length with a warm alcoholic finish.
Pale gold with plenty of bubbles. Full aromas of toast, fresh bread dough, yeast, lime and green apple. Slightly sweet and hence does not present the acidity of typical Brut champagnes. This is a throwback to an older style of Champagne, with rich and ripe flavours of apple, rhubarb, even blueberries or saskatoons. I tried it over ice, as suggested, but am not yet a convert to that experience. Happily, it is very tasty straight up. Drink any time.
Full ruby. Classic nose of blackberries, hints of smoke and black olives. Full body; grainy texture wrapped in fruity extract. Balanced acidity, round finish of good length highlighting a precise dark cherry note.
Savoury meets fruity with aromas and flavours of dried herbs, passion fruit, melon, citrus and honeysuckle. Sauv Blanc (8%) highlights crispness while partial French oak treatment (15%) contributes spicy complexity and a creamy texture. Sings with bacon-enhanced shellfish dishes.