Memorably described at a tasting as `1/2 Tawny Port, 1/2 Vin Santo, and 1/2 Amontillado Sherry, and yes I know that makes 3`, this is exquisite.
Made from the Narince grape (incidentally the most widely plant vine in Turkey, but mainly for it`s edible vine leaves) the wine is fortified and then spends 12 years maturing barrel before bottling. An initial whiff of rancio notes leads into a palate bursting with sweet baked apple and before the sugar becomes overpowering a long dry finish emerges. Trust me,even a banquet, not a drop of this will be left undrunk...
Ultra-stylish, multi award winnning Syrah. Deeply coloured with ripe, brambly tones and a mouth-filling intensity on the finish. Perhaps the most `international` of all the wines tasted, it is a real crowd pleaser is a perfect wine with which to surprise your dinner guests. - Chris Connolly
Amongst the first Chilean blends to champion Carmenere. Rich sumptuous intense black cherries, mulberries and more berries! Vanilla, sweet spice with herbal and savoury tones together with a hint of mint. The palate contains the same berry intensity plus a wonderful warm dusty character, reminiscent of its location. It is a well-balanced and complex wine with soft, round tannins and a long finish that shows both character and personality.
Vineyard: The grapes are sourced from the Bellavista vineyard (0.5 ha), near the village of La Aguilera. The vines average 80 years of age and are planted on pebbly soil with a planting density of 2,500 vines/ha. The altitude of the vineyards is 906 metres above sea level.
Winemaking: Whole bunches are hand-picked and foot-trodden. The must is fermented in open top oak barriques with minimal punching down. Malolactic fermentation takes place in barriques, and wine is then is matured for 12 months in 225-litre French oak barriques. Finally it is bottled unfined, unfiltered and with minimal additions of sulphur.
Tasting Note: The nose displays elegant aromas of cedar, aromatic herbs and ripe dark fruits. It shows tension in the mouth due to its vibrant acidity and tannic structure, as well as a smooth balance provided by its intense flavour and lingering finish.
A deeply coloured, medium-bodied, spicy red with aromas of ripe plum and black cherry. The palate combines warm, juicy red fruit flavours with savoury, lightly smoky characters, a hint of bitter chocolate and nip of tannin on the finish.
Comprised of varietals that flourish in Paso Robles’ distinct growing region, Troublemaker consists of Syrah, Grenache, Petite Sirah, Mourvèdre and Zinfandel. Syrah is the backbone of the wine, setting the stage for a fruit-forward style and a full body. Petite Sirah contributes to the deep ruby color. Sweet and bright red fruit flavors of Grenache blend with the rustic and lively flavors of the Mourvèdre, while Zinfandel adds its signature zing to round out the blend.
Troublemaker Blend 11 has an opaque purple-black color and is bursting with jammy black fruits like boysenberry and blackberry, along with a spicy raspberry note. The juicy fruit notes are accentuated by underlying tones of smoke, pink peppercorns, green tobacco leaves, dark roasted coffee and dark chocolate. Velvety tannins and balancing acidity bring out the vibrant fruit character of this complex blend.
Hope Family Wines
Violets, perfume and smoking meats fill this elegant and intense Malbec. The palate is concentrated but with soft and gentle tannins. Vanilla pod, warm toast and plum jam lead to notes of tobacco leaf and cooked herbs on the lengthy finish.
A layered bouquet of apple and lemon citrus complements fresh bready notes derived from two years bottle ageing on lees. The deliciously crisp palate displays toasty, creamy complexity, enhanced by a lingering nutty finish.
The aromas on the nose are red fruits, vanilla and menthol. The attack in mouth is sweet, followed by wood tannins still present, but chich would meld in the future, allowing this wine to age for at least 10 years.
A stunning, deep red colour with aromas of ripe, black fruits such as blueberries blackberry and cassis. The weight and texture of the wine are testament to the quality of fruit and well managed oak. It is voluminous and rich with silky tannins and a refreshing acidity.
Very primary on the nose – lifted red and black fruit, tobacco and vanilla plus a little earthiness. Full bodied with pure fruit, bright acidity and fine tannins, the finish long and savory. Poised and understated, this has a good future ahead of it.
Dark plum, leather and delicate violet aromas, plus notes of woodsmoke and brown spice. A full, firm and ripe red with rich, powerful flavours. All balanced by ripe tannins, complex savoury notes and a long finish.
Blend: 100% Carignan
Location: Maule Valley
Altitude: 250 M.A.S.L.
Tasting Note: Bright ruby colour with purple hints, rich dark berry fruit with floral notes and soft elegant tannins followed by a complex, well structured finish
Vinification Process: The essence of Vigno is to preserve Maule dry coastal head-trained Carignan which is dry farmed (100% dependent on minimal rainfall) conditions that produce the wine’s character. Old granitic soils with a high degree of decomposition and medium clay content. Cold maceration (10°C) for 48 hours, fermentation takes place in concrete tanks at 24-28°C for 18 days using natural yeasts. This is then aged in oak for 12 months and further year in bottle before release.
Food Match: A perfect accompaniment for roast beef, roasted poultry or roast pork.
The Cigar; a name coined by Coonawarra Vignerons to describe the unique cigar-shaped strip of rich red terra rossa soil. Home to some of Australia’s most famous vineyards, the secret of Coonawarra lies in the intimate bond between the terra rossa soil, limestone layers, pure artisan water and a long cool ripening season. Fortunate to be part of this iconic place, Yalumba salutes the region’s pioneers and those privileged to inherit its future.
This wine is plum red in colour and medium to full depth in hue. Bright cherry, chocolate and musk fruit aromas are supported by savory cedar oak. The palate is vibrant with blueberries and curry leaf, balanced by choc-mint with the tannins having a mouth-filling praline texture. Long and lingering the fnish has the structure that Coonawarra Cabernet Sauvignon is famed for.
Blend: 100% Tannat
Tasting Note: Winter flowers, Madagascar vanilla bean, chocolate and tiramisu. Polished tannins, honey like texture and a lovely sweetness accompanies by a long finish
Vinification: Made by combining two different Italian winemaking techniques, Barolo Chinato (where wine is infused with herbs) and Marsala (fortified with grape spirit). Inspired in these techniques the winemakers aromatises and fortifies the base wine, that has been aged in oak barrels for several years
Food Match: Any chocolate based dessert, including coffee, vanilla and dark cherries such as tiramisu, black forest gateau or chocolate fondant
COLOUR Pale straw with a green tinge.
NOSE A subdued yet complex perfume of lemon blossom, lime and ginger, with delicate hints of brioche and pine needles. Savoury overtones of bread crust, almond and spicy oak bring depth to the intriguing fragrance.
PALATE The soft creamy texture, polished acidity and light, dry tannin finish combine to create an incredible body and mouthfeel. Lovely citrus flavours mingle with hints of crushed dry vine leaf and kaffir lime. Not overtly fruity in this cool vintage, the wine is delicate and textured, with pure balance.
Free draining soils and steep slopes results in our Chardonnay vineyard producing low yields of intensely concentrated fruit. The Cave Block saw a relatively calm growing season, with warm and dry conditions from early October to mid-May. Infrequent rain events during this time gave the vines a welcome drink. Flowering occurred during the mild spring producing an above average crop which was allowed to ripen fully through the warm summer and autumn.
The fruit was meticulously picked by hand, before whole bunch pressing to a mix of new and older French oak barriques. Winemaking included a parcel
of wild fermentation, light lees contact and partial malolactic fermentation to naturally adjust acidity for balance and structure.
The warmer season is immediately evident with the addition of ripe nectarine, peach skin and orange blossom complimenting the fine citrus characters that identify the Cave Block Chardonnay. The palate is generous in texture and softness, due mainly to the sense of riper fruit flavours carrying over from aromas, as well as a softening of acidity from the warmer season. French oak and subtle lees contact give complexity to the long fresh finish.
On release, it is a lemon-straw. There are plentiful aromas and flavours that are reminiscent of citrus fruits, honeydew melon, pawpaw and tropical spices. It expands on the palate to become broad shouldered, mouth filling and rich but retains a spine of sinuous acidity and minerality that help draw out a lingering hint of freshly crushed root ginger. It can be expected to develop a range of other fascinating nuances with careful cellaring.
Usually our 8 vineyards are picked across a six to eight week period, different varieties and aspects ripening at different times. With the very warm, early 2013 vintage however every berry, every block, every variety was picked in a week and a half. All ripe at once. All we could do was GO! The warm vintage has provided a classic dark fruit spectrum, but we picked early enough to keep the wines from being too broad. In fact, they are mineral and floral and tightly structured. Finer boned than we had thought. This year’s wine is a blend of the warmer, Hyde Park Vineyard (58%), the cooler, 44 yr old Westgate Vineyard (27%) and the balance from the fleshy Rice’s Vineyard (15%). As always, wild yeast fermented.
100% Rebula (Ribolla Gialla) grapes that were farmed organically from a tiny 0.25ha plot. The wine spent 40 days on the skin and and a further 18 months in 500l oak barrels.
After this the wine was allowed to mature in stainless steel vats for 24 months before being bottled without fining or filtration.
The first vintage of Clos Roareti, our single vineyard Merlot, was 2004, the grapes come from the historic monopole, Cru vineyard of Rovereti, in Negrar, Valpolicella. In this 100 year old walled vineyard from the late 1990s we planted Merlot, which is perfectly suited to the climate and the red clay soil. The resulting wine has rich, full bodied and complex Merlot characteristics on the nose and the palate alongside the aromatics of oak ageing, a unique departure from the lighter styles of Merlot of Veneto. Clos Roareti is not made every year but only in those years that we believe the Merlot grapes are of the highest level.
We recommend it to be decanted and served (16° C or 60° F) with roasted game or red meats such as rack of lamb or fillet mignon.
Ageing potential: up to 10 years