Dense purple colour; rich, herbal, blackcurrant nose with a touch of smoke and tar; medium to full-bodied, dry, Northern Rhône style; firmly structured with lively acidity.
This (mainly) Pinot Noir–producer believes that white Pinot can be as good as Chardonnay in Prince Edward County. This small lot is barrel-fermented and barrel-aged in 65% new oak, and the result is a gorgeously aromatic white with ripe apricot, pear, butterscotch and toasty vanilla on the nose. It is finely textured with ripe tropical fruits and lovely finesse through the finish.
This fruit-driven red from Paso Robles is dense purple in colour with a smoky blackcurrant and vanilla oak nose. The fruit is sweet and succulent, full on the palate with a rich blackcurrant flavour and soft tannins. Its muscular nature calls for a hearty meat dish.
Aromatic; there is pear, white peach, jasmine and lime aromas, which combine with flavours of cream and spice on the palate. Dry, with good acidity and medium-plus length.
Lightly pungent green herbal Sauvignon-like notes with background tropical fruit scents yield to bright citrus and tropical fruit flavours suggestive of pineapple, with refreshing acidity and appetizing mineral dryness.
Mellow citrus, apple and floral scents with an intriguing minty overtone lead the way for smoothly rounded ripe green apple and secondary citrus flavours, with stony mineral on the harmoniously balanced palate.
The first thing you’ll notice is the vibrant and bright cherry red colour of this young wine, then the aromas of perfumed violets and muted potpourri followed by super-charged and penetrating cherries, bramble and cranberry that intermingle with cassis, red liquorice and seamless, integrated fine oak spice. The delivery on the palate is like velvet, such smoothness and texture then purity of cherry fruit that’s deep and lingering, all supported by a mixture of cassis, small wild berries, subtle oak spice and minerals.