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Displaying results 0 - 10 of 26

(2022) From the cool Piccadilly vineyards first planted by Brian Croser in 1978, this has hazelnut and subtle coffee notes over fresh citrus aromas. There's a biting fresh lemon and tart underripe apple freshness to this, that flashes through fleshy stone fruits, a little hint of smoky minerals and li Ely balance between luxurious ripeness and savoury edge and freshness.
(2022) There are some used barrels (barriques and 500-litre puncheons) used for fermentation and aging of this wine, which comes from the home vineyards in the Eden Valley. Virgilius is in fact a barrel selection, this wine effectively being the remainder of the wine. Louisa says she looks for the more 'open' barrels for this wine with bold fruit character. There is a tiny bit of almond nuttiness, a hint of ginger spice, and apricot and peach fruit. The palate is medium- to full-bodied, with plenty of ripe apricot fruit, but a bit of fruit skin grip and again that dry, quite pithy acidity of the finish.
(2022) A blend of Roussanne and Grenache Blanc from vineyards in McLaren Vale, made by British MW, Giles Cook. Lots of techniques for fermentation including part in barrel and part in concrete eggs, and most important of all perhaps, 100% of profits go to charitable good causes close to Giles' heart. It has a beautifully clear, crisp but weighty character on the nose, peach and confit lemon fruit and a discreet touch of oak. In the mouth so much layered texture, luscious fruit and a little vanilla from the oak. The acidity is sparky, limey and vibrant, slicing through that broad textural character. Watch the video for more information and food matching ideas. £90 by the case of six (£16 per bottle equivalent)
(2021) Predominantly from high altitude vineyards, this was whole bunch pressed into mostly older French oak, with some lees stirring. Winemaker Michael Downer's family established the vineyards in 1988. Quite subtle oak here again, more almond and oatmeal than toast, crisp and clean white fruit aromas, restrained a touch flinty but clean. Once again the palate bursts through with vibrant fruit, real saltiness here, a saline wash over lemons and apples, into a long finish. Delicious, with tangy mineral intensity.
(2021) Again fermented and aged 10 months in French oak, 50% new barrels, and the best fruit selected specifically for this bottling. What an attractive nose, one of the Chardonnays with gentle honey and almond rather than overt toastiness, generous ripe pear and lemon fruit beneath, hinting at peachy tropicality. The palate majors on bursting orange and lime fruit vibrancy, really vivacious, the oak gently supporting in the background, but the juiciness of the fruit and line of acid is lovely.
(2020) This spends eight months in Louis Latour barrels, partly from Meursault, mostly two and three years old. Gorgeous crushed oatmeal and flint nose, a touch of vanilla toast and honey, and very fresh pear and apple fruit. The palate has limpid, pure and quite plush fruit and juiciness, but that fine stony, flinty character adds a lovely edge, the acid lemony and fresh, but with that saline touch that is so mouth-watering and fresh.  There is density to the fruit, and concentration, but great finesses and freshness. £15.99 as part of a mixed six.
(2020) Yalumba was the first producer of Viognier in Australia that really impressed me many years ago with a wine called 'Virgilius'. That wine will now set you back more than £30 per bottle, so I'm delighted to find this excellent example from the same region (The Eden Valley), made by the same winemaker, Louisa Rose, made with some barrel fermentation and wild yeasts, giving a similar character to its big brother. Aromas of lychee and jasmine dominate over peach and apricot, then the palate is powerful and broad, lots of grip and fruit weight and texture, a bite of graperfuit or marmalade orange bittersweet acidity into a long, intense finish. Watch the video for more information and food-matching ideas.
(2019) long-gully-semillonIt's a common misconception that Australia is a country with a very young wine industry and, therefore, only very young vines. In fact, vines have been established for almost 200 years, and with Phyloxerra never reaching many vineyards regions it also boasts some of the oldest, still productive, vineyards in the world. The label here declares 'Ancient Vine', and that's no marketing BS: this Semillon vineyard in the Barossa Valley is an astonishing 130 years old. Made by David Franz (son of the legendary Peter Lehmann), it is unoaked, but spent 10 months on the lees in tank to build flavour and texture.

Pale lemon in colour, it opens with notes of lemon jelly and pollen, the bee theme continuing with a touch of beeswax, something a litle creamy too. On the palate it burst with vivacious flavour. There's a surge of lemon - fat and sweet rather than tart and thin - plenty more peach and citrussy, orangey flavours too, and the rich, slightly chewy texture adds to the intrigue. The natural concentration of these old vines is apparent, the intensity never letting up into a long finish, that flits with sweetness, but indeed finishes dry, licked by salt and lemons. This 2015 is listed at Harvey Nichols at time of review though not on their web site, but the 2017 has slightly wider distribution.

(2019) From a range named in honour of Max Schubert, the winemaker who created Penfolds Grange, this is Chardonnay sourced from the cool Adelaide Hills. The Hills were the original source of fruit for Yattarna, Penfolds' 'white Grange' project, which sells for £100+ per bottle, and although Yattarna is now a blend with Tasmanian fruit, the Adelaide Hills is prime Chardonnay country for Penfolds and many other top brands. This is a terrific example at its affordable price, of the precision and freshness the terroir here can give. Aged in French oak, but only 20% of it new, there's oatmeal and nougat on the nose, stone fruit aromas and a flinty whiff of Chablis-like reduction. Only 12.5% alcohol tells of early picking, which helps with that, and on the palate brings a huge surge of lemon zestiness to the ripe fruit and barrel-derived richness and toasty fullness. I found this to a very classy Chardonnay in a thoroughly modern New World style. Watch the video for more information.
(2017) Very attractive blend between a touch of creamy, waxy textural weight and tangy fruit with a nettle edge. The palate too has some weight and some fat, with a lemon jelly brightness but then that running stream clarity with the softer mouthfeel onto the long, very firm acidity in the finish
Displaying results 0 - 10 of 26