(2020) Beautifully fragrant, all florals and cherries, all the elegance and lift you could ask for but a sweet red fruit character beneath the smoky oak. Beautifully balanced and clean, the fruit perfectly poised between depth and crispness, the oak wonderfully integrated, and the finish so taut and precise. A fabulous wine.
(2020) 10% whole bunches and 100% French oak for 13 months, 33% new barrels. Nice pale colour, warming with a touch of maturing colour. Great nose, with some exotic spices and a touch of clove, the fruit is autumn berries and now a pleasing note of truffle and forest floor. The palate is dry, the tannins very fine with good balancing acids, the fruit is red berries and cream. Price and stockist quoted at time of review are for a previous vintage.
(2020) Old fashioned in its way, this is light (12.5% abv), subtle Pinot Noir with a touch of chestnutty, autumnal warmth and a red fruit profile. In the mouth the tannins and acidity give this firmness, arguably a slightly lean quality, but that savouriness with a hint of sour orange and firm, small red berries is also its appeal. A 'proper Pinot', or rather, 'proper Burgundy' at the entry level, with a certain briary, stalky austerity.
(2020) This bottle was opened three weeks pior to re-tasting, as an experiment to see how well a wine preservation system called 'Repour' would maintain the condition of the wine. Read about Repour here. As suggested by Repour, I uncorked this three-week-old bottle to allow it to 'breathe' after its time with oxygen excluded from the wine. There was no hint of oxidation to colour or aroma, the wine seemingly very much the same as my initial tasting. In the mouth perhaps just a touch softer than previously, a touch more smoky bacon and grilled quality, but otherwise the wine was surprisingly fresh, the tannin and acid structure identical, and the overall enjoyment level the same, if not marginally improved. The Repour system certainly seemed to have avoided oxidation of the wine, and to have preserved its essential character extremely well.
(2020) Beautiful developed nose, all sorts of tarry and floral tertiary aromas, an ethereal lightness. Vanilla and anise wrap the red fruits on the palate, a harmonious and long wine, the grip of the tannins and spirit, balanced acidity, and purity of fruit all really charming.
(2020) More solid colour than the Taylor's 10-year-old, lots of caramel and luscious richness here, the rich red fruits enlivened by good acidity, lovely tang and juiciness.
(2020) Nutty and interesting nose, not so much fruitiness as the Pink, but the palate shines through, the spirit perhaps a little obvious, but lots of dry, floral-touched, sweet fruit flavour.
(2020) This is just a touch weedy and less expressive compared to the singing Taylor's and Fonseca LBVs, not so charming for me. The palate is much better, crispness to the tannin and acid structure, the fruit dry with mouth-coating extract. Quite a big mouthful of robust Port in the end.
(2020) Quite meaty, quite a tarry and umami character, nuttiness too over the plummy fruit. Mouth-coating, full, creamy fruitiness and sweetness, a slick of cocoa, spice and quite long. Very lovely and resolved.
(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.