(2019) Unwooded, fresh style. Lightly spicy but ripe tropical and juicy apple fruit. There's lovely tropical ripeness to the fruit but it's juicy fresh with good balance and a touch of counter-balancing bitterness.
(2019) Lightly wooded, but from old barrels. Big floral and pear fruit nose, moving into estery banana and pineapple. Full and limpid palate, very rich and the alcohol makes it a little heady. A stylistic choice for a more opulent expression of Viognier.
(2019) Made very simply - "crush, press, ferment," says Murray, then aged on lees for three months. Gooseberry and a touch of flint and elderflower, an attractive green-tinged fruit profile. The palate has a light smoke and earthy quality, good texture, lots of crunchy apple and pear, streaking lemon acid is a really nice style.
(2019) Wild fermented in 300-litre French barrel, 20% new wood. Delicate crushed oatmeal nose, dry apple and pear core fruit is nicely understated, the palate delicate and cool, a light- to medium-body, lot of fruit sweetness and admirably fresh, though having been bottled only a couple of weeks before tsting, should develop a little more depth.
(2017) Also with 4% Chardonnay and 2% Viognier in the blend, the fruit sourced from Stellenbosch and Swartland. A fairly deep colour, delicious oatmeal touches, buttery notes, but the freshness and zest comes through. Juicy, textured with a hint of oiliness, but a nice savoury character and finish.
(2015) Harvested from old bush vines on top slope of Bottelary Hills in Stellenbosch, this was fermented in concrete and aged on the lees for six months. It shows a lovely ripeness from its granite soils, but there's a green apple freshness on the finish too. It has loads of fruit sweetness on the mid-palate, finishing with poise and good length.
(2015) The Bernard Series has been impressive over the years, and this just cements that consistent track record. A perfumed and convincing nose is all apricot and ripe pear fruit, with a certain vegetal quality, hints of green and some exotic incense-touched tropical fruit. The palate has massive fruit presence, mandarin orange and peach is there, but there's loads going on. Sweet and ripe but with good acidity, this has stuffing and real fireworks.
(2013) >From Gary Jordan in Stellenbosch, this is fermented in Burgundian oak barriques, around 50% of which are new, with a small proportion fermented in steel. It has a big, nutty, toasty nose, with an open, vegetal appeal: a touch of Burgundian buttered cabbage maybe? In the mouth, delicious, sweet and full fruit, with a nutty Cox's Pippin savouriness bolstered by the oak and then a shimmering core of acidity. Delightful stuff of great quality.
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