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Displaying results 10 - 20 of 20

(2017) Nero d'Avola made in amphorae, and from organically grown grapes, with six months on the skins. Really nice sweet fruit, with a ripe blueberry dark sweetness. very smooth tannins, staying bright and focused, with a tight juiciness that's beautifully tapered.
(2017) Chocolate and coffee, lots of clove and cinnamon spice of American oak. the Shiraz is ripe and black plummy, a really big chocolaty palate but the Sangiovese does add a cherry brightness. A plush and beautifully bold and welcoming style.
(2017) Delightful herbal and lightly earthy nose, with a sappy and supple fruit, a little nuttiness and that fine dry cherry fruit. Some light and shade to this, the oak adding some spice and vanilla towards the finish, and deliciously gluggable.
(2017) A longer growing period, slightly lower alcohol and slightly higher acidity than normal. A blend of 44%, Grenache, 33% Syrah, 23% Mourvedre. Has plenty of chestnutty, gently meaty character with a plummy black fruit and touch of exotic almost peachy character. Moves into a sweeter fruit profile on the palate, with a nice stripe of red liquorice brightness and spices into the pretty, elegant finish.
(2016) A fascinating wine, from a vineyard planted as Gamay in 1985, grafted to Chardonnay some time after, and then "we took a chainsaw to it," according to Taras Ochota, presumably below the graft, so that the vines once more grew as their natural Gamay selves. Spicy, dry, intense red fruits, the carbonic maceration softening a touch, but still a Gamay with a bit of steel at its core into a long, fruity and fruit-spicy finish.
(2016) Is it a very light red or a dark rosé? Anyway, best served lightly chilled where its beautifully bright, light and orangey character with dry cherry pit fruit is given extra sappiness and really nutty dryness by including stalks in the ferment. Long and freshly balanced, really attractive. So light, juicy and orange pulpy.
(2016) More density to this then the 2014, more concetration with the spice and openness knocked back in favour of chocolaty, blueberry depth. A full, chewy density of the texture and spicy black fruit, tannins tighter and certainly one with more ageing potential. Note price and stockist is for the 2013 vintage at time of review.
(2016) From younger vine fruit, but still 40-year-old vines. Lots of spice from open top ferment and then into older barrels of French oak, mostly larger hogsheads and puncheons, plus some big vats. Lots of cherry, blackberry and lighter rose-hip notes to match the spice and fruit depth. Very approachable. Price and stockist is for the 2013 vintage at time of review.
(2016) An unoaked cuvée inspired by the Juveniles wine bar in Paris, there is normally around 20% Mataro in the blend, but a poor crop in 2014 reduced that to 7% along with 85% Grenache and 8% Shiraz. "The Idea is to make an energetic, youthful GSM blend," says Stuart. It is more fragrant than the Woodcutter's, with a real bright berry fruit, hints of chocolate and briar, and it has a touch of forest floor too. In the end it's that juicy, fresh berry flavour that pushes through against pert acids and tannins, and it is just delicious. Note price and stockist is for the 2012 vintage at time of review.
(2016) Sourced mostly from the Clare Valley, but with around a third of the fruit from Coonawarra, this is another fine South Australian red from the 2010 vintage, with real floral, violet and kirsch-like lift to the abundant cassis and minty aromas. On the palate there's crowd-pleasing dark chocolate and loads of sweet blackcurrant fruit, but it has grip and a bit of substance, the earthy, dusty tannins and keen cherry acidity balancing.
Displaying results 10 - 20 of 20