(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.