(2021) The blend is 70% Semillon and 30% Sauvignon Blanc, the fruit organically grown and the wine fermented with wild yeasts. There is a crisp gooseberry, nettle and lemon character on the nose, vivacious but not pungently green. In the mouth, a lovely style and balance here, with more of the gooseberry sharpness to the fruit, a little infill of juicier peach, but the finish tight and nicely defined by citrus and green apple bite of acidity to leave a mouth-watering finish.
(2015) Quite a lot of coffeeish oak on the nose - no shortage, with a brazil nut butteriness and plenty of tropical fruit. The palate has lovely sweetness of fruit, with a salty mineral finish. Quite a striking finish, a touch austere, maybe just a hint of falling away right in the finish? A modern style Australian from Adelaide Hills perhaps? Tasted blind.
(2014) Made for M&S by Larry Cherubino of Robert Oatley Vineyards, there's a lovely oak quality, with cream and hazelnut, and plenty of orchard fruit beneath. Fine quality, the glistening core of acid is delightful, and gives the wine so much energy, life and poise. An exemplar of the new Australian Chardonnay and gorgeous to drink.
(2012) Australia again, but a complete change of style for this long-time favourite of wine-pages, the 3 Amigos. A blend of Marsanne, Chardonnay and Roussanne with a splash of Viognier is part-fermented in barrel using wild yeasts. It has a deliciously appetising nose where licks of lanolin and honey around stone fruits - peach, apricot and yellow plum - dominate over subtle spice. On the palate this is full and rich, with a weight of fruit and full texture, but a real clarity in the bone-dry finish showing very little oak influence and moderate 13.5% alcohol not too fierce. Ideal for coping with roast turkey.