Wine Style:
Notes per page:

Displaying results 0 - 10 of 12

(2017) 'Boya' is the Spanish of buoy, reflecting the vineyards proximity to the ocean in the Leyda Valley. It's a Pinot with a distinctly meaty and stemmy character, lots of chestnut and highly aromatic, almost liniment characters, before a palate with good fruit and a certain earthiness and smokiness, a fresh raspberry brightness to the acidity and infill of creamy oak adding height and depth to the profile. The lovely sweetness at the core of this asserts in the finish. £9.99 when you buy a mixed six from Majestic. Watch the video for more information and food matching ideas.
(2016) Leyda is a coastal vineyard area in Chile, part of a move away from the original central valleys, as producers seek a range of cooler growing areas, using elevation, latitude, and proximity to the ocean as the tools to do so. This has a really fragrant appeal, loads of high, tomato leaf and cherry character, herbs and flowers, and a gamy and peppery quality that speaks of cool climate Syrah. In the mouth it is beautifully  black-fruited, with the fleshy density of black plums, but also the tartness of the fresh acidity and tannin, just supported nicely by creamy oak. Watch the video for more information and food-matching ideas.
(2016) A soft edge to the colour and touches of beetrooty character though majoring on ripe fruit and a certain swirling smokiness. Juicy palte, the ripeness of the plummy fruit with a little chestnut. Quite a powerful Pinot, but not without finesse.
(2016) Huge perfume here, lots of smoky bacon and floral lift comnbining to give aromatic fireworks. Lovely palate with black fruits and some sweet smoky oak, but it is the gaminess and earthiness that comes through in a very northern Rhone style. Price quoted is for the 2012 vintage
(2016) Made with 5% whole bunches there's a nice hint of spices and earthiness, those little touches of truffle, big juicy palate of bright cherry fruit. Full fruited on the palate, dry tannins to acid some grip and lemony acids. In Ireland and US, but not UK at time of writing.
(2013) >From granite soils mixed with a little clay, 1200 GDD and a diurnal range of 12.3ºC. 14.1% ABV. This is made in open fermenters, with maturation in oak, one third new. It has a medium ruby/purple colour that is youthful and vivid. Spices and clove at first, quite full on the nose, with lots of juicy kirsch coming through. Lovely sweet fruit on the palate, a medium-bodied texture and again that cherry brightness to the fruit. It is smooth and silky, touched by espresso, with a nice freshness to the finish.
(2010) North-east block, with more heat and light. Low yielding and selected twice, in vineyard and winery. Open fermented, 20% new oak, all aged 10 months in oak. Quite creamy, with cherry and more plummy fruit. A little vanilla, but also a savoury black olive note. The palate has more weight than the las Brisas, with a more plummy fruit, and a cool, quite chocolaty finish. £11.95, The Wine Society
(2010) Very low yielding, encouraging lots of freshness in the vineyard with open canopy and bunches. Picked last. Meaty, extremely smoky nose, like smoked sausage. A hint of green. On the palate a dense texture and fruit quality, though there is good tannin. Lacks a little fruit for me and that smoky meatiness is slightly distracting.
(2010) Have been reducing yields. A blend of clone 174, which is elegant and floral, and 300 which has a rustic character. Intense, liquorice and clove aromas, lots of spice and pepper, a touch of violet and black olive and robust, chunky black fruit. The palate has density and power, with a real fruit sweetness, giving depth and silkiness, with quite a chunky, robust finish to the tannins and acids.
(2010) Leyda fruit, cropped low on a gravel and clay soil over fractured rock. Matured in 15% new French oak, the balance in older oak. Nicely gravelly, lightly roasted quality to this, with a touch of earthy beetroot and savoury red berry fruit. Has a nice edge of acidity on the palate, with lots of crisp, quite lean and juicy acidity. Tannins are fine, and the smoky warmth of the oak comes through, but this is perhaps just a touch angular.
Displaying results 0 - 10 of 12