(2020) Masi makes this wine for the Bossi Fedrigotti family, who ancient vineyard estate has been around for more than 300 years. 30% of the grapes were given a light appassimento - the drying technique used for Amarone - and the components blended and aged in barriques for six months. Deep, vibrant crimson colour, the nose has the lift and lightly ash and incense quality so often found in such wines, with cherry and a touch of vanilla. In the mouth firm, juicy fruit, cherry again and taut, just ripe plums, edged with liquorice and blueberry tartness, a savoury, rather firm finish.
(2020) From Alpha Estate's high-altitude vineyards on the Amyndeon plateau, this Malagousia was made in steel, with two months on the lees with regular stirring. Peach and lime, a lick of ozoney saltiness, and a background note of passion fruit and elderflower that is aromatic and a tiny bit reminiscent of Sauvignon Blanc. In the mouth there is plenty of sweet, ripe, nectarine and honey fruitiness, but good grapefruit and lime acidity, again, maybe one for those who appreciate the cut of a good Sancerre.
(2020) This is a blend with 60% Merlot and Manseng Noir and was a tank sample. Juicy, fresh and cherry scented with a floral lift, but there is roundness from the Merlot. Very smooth, charming and easy to drink, Manseng providing almost no tannin, but plenty of acidity to cut through the creamy black and plummy fruit given mainly by the Merlot I suspect, into a pleasing, easy-going finish.
(2020) From a cooler year when the naturally high acid of the Manseng Noir had to be managed, this has a little more of a tapenade, spicy character, but still that same easy-going fruit and a nicely dry, savoury finish showing charming plush fruit.
(2020) A beautiful wine this, that I tasted at Craggy Range just a few months ago. It is 50% whole bunch pressed into into oak cuves and steel for fermentation, followed by ageing in barrels, 30% new. It really has such lovely sweet, intense perfume, tobacco and Sandalwood and ripe black fruits presenting a positively velvetty picture. The palate silky textured and concentrated, the supple but dense layering of black fruit, spice and mocha oak is lovely, still with agile, refined acidity. Imported by Bibendum Wine.
(2020) There is a Marlborough Sauvignon in the portfolio, but here we have a different expression from Craggy Range's Martinbourgh vineyards. Part was fermented in oak puncheons, part in steel. A little touch of creaminess and peach and lemon peel, a little passion fruit, but very little herbaceous character. A huge thrust of limey citrus zest on the palate leaves this mouth-watering in decisive.
(2020) Again, a combination of stainless steel tanks and puncheons for ferment and ageing, though not much oak influence on the nose. From shallow, warm clay loam soils near Cape Kidnappers in Hawke's Bay, lots of punchy citrus, orchard fruits, ripe fruit sweetness, a touch of waxy lemon character. A little nutty infill from the oak and good, lightly salty acidity balances nicely.
(2020) From 45 different sections of vineyards, a lovely perfume here, berries, truffle, a touch of woodsmoke. Sweet fruit on the palate, a little chestnut and briar, then a lip tingling spice. Tight tannins and acidity, a little grippy edge in the finish. Single bottle price given. Ministry of Drinks sells a case of six at £18.99 per bottle at time of review.
(2020) 50% whole bunch pressed, into oak cuves and steel. Aged in barrel, 30% new. Very dark, has an intense violet edge to the blue black fruit. Sweet, supple, savoury and silky in texture, it is fruity and dense, even quite plummy on the palate, but floral edged at all times showing finesse.
(2020) Ramps up the sweet black fruit intensity. A tiny glimpse of violet and game here, of complexity with a meaty and ripe, umami, pastrami character on the palate, a beautifully sour cherry acidity too and fine tannins.