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Displaying results 0 - 10 of 14

(2022) Semillon just in the majority here at 52%, the 30-year-old vineyards planted on gravel over limestone at just 4 - 6 kilometres from the coast. Relatively subtle given the Semillon dominance, a touch of elderflower and gooseberry, but lemon and a delicate buttery nuance just discernable. In the mouth really dry and salty/savoury, the fruit very cool and clean, a mouth-watering style with a bit of strictness and stony dryness.
(2022) From two vineyard areas, Wallcliffe at 15km from the coast, and Wilyabrup at 4km from the coast. Vines are up to 37 years old, planted on decomposed granit, 83% Sauvignon. 100% fermented in French oak: 15% in new barriques, 85% on larger, older puncheons. Here we are in to much more pungent, vivacious Sauvignin characters, lots of elderflower thiols, the oak barely discernable as a little nutty breadth beneath. The palate is delicious, it has the raciness and punch, and plenty of lime-fresh acidity, but it has texture and creaminess too. No UK listing for this wine at time of review.
(2022) This is the GinGin clone with its famous 'hen and chick' grape size variance, very popular in Western Australia in particular, grown on gravel over clay in a vineyard planted in 1985. It was wild fermented in French oak of various formats and spent over nine months in barrel. Very little malolactic or lees stirring. A little more flint here, but also that wild ferment adds a little sauvage quality, a light earthiness and yeasty and much more flinty aspect. Again on the palate this sparks into life, a vivid citrus punch to both fruit and acidity, sherbet-bright over the peachier tones and subtle Brazil nut butteriness. Big salty lick of minerality in the finish. Note: Yapp Bros is currently retailing the Forest Hill wines but is not showing the Block 8 cuvée at time of review.
(2022) In a mild year, the Riesling harvest began on February 22nd and was completed within a week. A selection of the best parcels was chosen for this bottling, which saw minimal time on lees after fermentation in steel. Delicately floral and fresh on the nose, there is lime and blossom, but a gentle character from the outset. In the mouth it is a wine of great running mountain stream clarity, all about lemon and sharp apple flavours, a fine salty edge to the acidity in a long finish that ripples with lemon juice zestiness.
(2021) From gravel and clay loam soils, this is 100$ Gingin clone, fermented using a combination of wild and cultured yeasts, and aged in new and older French oak barriques for 10 months. The nose is citrussy, with orange and just a gently creamy quality, a little nutty, almondy character and a hint of flintiness. Sweet, ripe and bold citrus and juicy apple on the palate, a fine line of acidity giving this lovely tension and freshness, the nougat and cream of the light oak treatment smoothing the juicy finish.
(2020) Unlike the more austere examples of the Clare Valley in South Australia, this Western Australian wine has a gentler acid profile and the merest, softening nuance of sweetness too. It opens aromatically with lime, blossom and minerals, a touch of beeswax polish, but that little nod towards generosity sings on the palate, loads of freshness and there is absolutely no shortage of driving acidity, but the whole picture is balanced, tempered and approachable.
(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.
(2019) What a great example of how Margaret River is helping to redefine Austalian Chardonnay. Whole-bunch pressed, fermented in French oak with natural yeasts, and matured in a combination of small and large French oak barrels for nine months. It opens with a whiff of flint and gunpowder over ripe peach and pear, just a touch of creamy oak too. In the mouth it is sweet-fruited and intense, but there is great clarity and drive here too, the acid nicely judged and a taut precision to the finish. Watch the video for more information and food matching ideas.
(2018) From an estate-grown single vineyard, and predominantly from the Gin Gin clone. The wine was barrel fermented and aged in a mix of new and used French oak. Very discreet, just gentle spearmint and toast but the fruit fresh and pristine. Juicy and firm on the palate, the acid is the spine of this, apple and taut and fresh salt and mineral flavours persisting into a balanced finish.
(2018) Made from the Gin Gin clone, this spend 10 months in new and older French oak, both barriques and larger puncheons. Mealy and almondy, a touch of roasted orange, lovely nuttiness and a touch buttery. Ripe and full, on the palate - much more so than the Lenton Brae - verging on the tropical, but still with gorgeous acids. Stockist and price quoted at time of review is single bottle equivalent, but available only by the case.
Displaying results 0 - 10 of 14