(2019) Again, 70% Corvina, 25% Rondinella and 5% Molinara. Now made with a blend of fresh and dried grapes instead of Ripasso. 15 months in 600-litre and giant 9000-litre vats. Delicious aromatics from a 5* vintage, dried cherry and red liquorice. Andrea says this should age for 20 years without a problem. Delicious smooth palate, glycerine and touch of umami, but finishes on sweet fruit.
(2019) Adelaide Hills, along with Tasmania, are the two hottest spots for sparkling wines in Australia, most of those will be traditional method wines, whereas this is made by the 'tank', or charmat method, so the secondary fermentation with the lees is done in steel tanks, not individual bottles. The result is a wine that is forward and crowd-pleasing, in a style that straddles Prosecco and Champagne in a way, the pulpy, frothy strawberry and raspberry fruit is naked, not covered by too much yeasty autolysis, and yet there is a little bit of biscuity breadth and the teeniest hint of tannin in there, giving the fresh, elegant finish a bit of bite too. There is sweetness here, though it is labelled Brut, a combination of ripe fruit and a higher dosage I presume.
(2019) An organic certified wine from Miguel Torres's Chilean operation, this has a nice deep, bold garnet-pink colour that certainly stands out among the pale set of pinks currently so in vogue. The nose has depth too; blackcurrant and a touch blackcurrant syrupy character, some fragrant rose bouquet too. In the mouth a much more textured and mouth-filling wine than the paler examples, by comparison fairly slippery texture and with so much ripe, bold fruit sweetness. It is dry in the finish, with nice cherry and lemon acids, and you've got to love such a confidently unfashionable take on current rosé trends. Could work well with milk chocolate desserts.
(2019) This has got paler in colour over the years, and I see it is now labelled as zero alcohol, whereas previously it was barely alcoholic with 0.5% abv. Made from Syrah and Cabernet Sauvignon it is a wine that goes through an alcohol removal process. Last time I tasted this I said it was "pleasantly fruity in a spritzer style, like a dash of soda has been added to a regular rosé," and that is still basically the gist of it: don't expect a vinous, dry wine - don't expect a wine at all really - but a fruity, soda-water alternative that's basically dry, with prickle of CO². Low in calories.
(2019) Unwooded, this is fine, creamy, ripe, really attractive with a lovely bright and welcoming sweet fruit ripeness, A touch of RS, though mostly about sweetness of fruit. Very attractive and easy drinking.
(2019) Made with some staves and a combination of bush vines and trellised vines. Nice little bit of lift, a touch of watercolour paintbox, the palate fruity and bright, lowish acid but a nice grip of roughening tannin.
(2019) From bush vines that are up to 63 years old, this spent 18 months in French oak, 75% of it new. Rich, ripe red berries and smoky, fragrant and cedary oak. A really sumptuous style, coffee deep and the fruit is black and glossy. Silky in terms of texture and te fruit, tannin and acid structure, spicy and ripe into the finish.
(2019) Fairly deep colour, from minimum skin contact in the press. Sweetie confectionery character, nice floral rose and estery notes. Lots of fruit, cherry and red berries, a hint of sugar set against the very fresh acidity.
(2019) Wild fermented in 300-litre French barrel, 20% new wood. Delicate crushed oatmeal nose, dry apple and pear core fruit is nicely understated, the palate delicate and cool, a light- to medium-body, lot of fruit sweetness and admirably fresh, though having been bottled only a couple of weeks before tsting, should develop a little more depth.
(2019) Murray barlow is very enthusiastic about the future for Malbec in Stellenbosch, planting with newer clones, while admitting they are "riding on the coat-tails of Argentina." Charry oak for the first time, but quite subtle, a touch of green character and florals on the nose and a phalanx of deep, sinewy meaty blue-black fruit on the palate. Very, very juicy, tangy fruit skins and all tensioned by the structure. Exclusive to Watirose in the UK.