(2025) An interesting take on Gewurz, here, 60% fermented in tank, 35% in new oak barrels, and 5% made as a skin-contact 'orange wine'. The nose is undeniably expressive of the variety: lychee and Nivea cream notes, spices, old roses and herbal nuances. In the mouth it is textured and rolling, the fruit is dry, like citrus peel. The acidity is modest, and though this variety does often have a twist of something bitterswet, I did find something slighty bitter about the finish here, a little phenolic, that detracted (marginally) from the overall positive picture.
(2025) This cherry-scented red is a barrel-aged blend of 29% Shiraz, 29% Merlot, 29% Cabernet Franc and 13% of the resistant Cabernet Jura. As well as that sweet cherry and some buoyant cassis, a hint of green olive and briar. The palate continues in that cherry-ripe, juicy style. Tannins are minimal, but acidity and a warming touch of barrel spice mean the wine finishes elegantly.
(2025) An atypically dark rosé by contemporary standards, a blend of 75% Pinot Noir with the resistant Cabernet Noir. It's a very dry, savoury style this, small, tight red berry fruits, citrus and a whisp of something smoky perhaps. In the mouth similarly fresh and dry, driven more by acidity than fruit arguably, but that ensures it is crisp and zesty.
