(2024) This single estate wine is 100% Cabernet Sauvignon from Mapio. Only around 25% of the blend spent time in oak; six months in used French oak barriques. Vibrant crimson/purple, the nose has a certain aromatic lift and violet edge of ripeness, fruit is blackcurranty and ripe, with just a fine dusting of oak as the lightest veneer. In the mouth the fruit is sweet and concentrated, a certain plushness and richness offset by spicy tannins, oak tannins, and pert plum and cherry-skin bittersweetness. Stylishly done, and a good bet at Majestic's 'mixed six' price of £9.99. Watch my full video review for more information.
(2024) From the sub-region of Condado de Tea, this very pure and intense RÃas Baixas opens with succulent pear and lemon rind, but added complexity comes from small floral and saline nuances that emerge. The palate has a much fuller texture than some, quite luxurious in effect with sweet peach juice and fat, limey flavours. That hint of salt and a touch of spice keeps the wine balanced and long. Watch my video review for more information. £15.25 when bought by the case.
(2024) Tavola is part of the small range that introduces Ponzi, made with a combination of estate and purchased fruit from across Willamette. Max calls this a 'fun' wine and a 'pizza wine'. Nicely pale and transparent, it is leafy and perfumed, touches of pot-pourri spices and red fruits. The palate has brightness and plenty of drive. It is medium-bodied, and the mid-palate fleshes out with creamy and sweet berries. Tannins and acid combine to again add a sparky, lemony freshness to the finish. Note price and stockist for previous vintage at time of review.
(2024) From the Laurelwood District AVA, this is a carefully oaked Chardonnay that majors on freshness and medium-bodied, quite Chablis-like restraint - but with power too. There are chamomile notes, apple, and just a background of cedary nuttiness. In the mouth it has some weight and a bit of intensity, but it is lean and lemony overall, again little almond and honeyed nutty note just softening the firm citrus and salts drive of the finish.
(2024) From a single vineyard planted at 800 to 900 feet, the black fruit and peppery spice component is striking. Blackcurrant and blueberry are streaked with cedar and an edge of leafiness. At the same time there is a touch of dark caramel or chocolate in the background. The palate is stunning, with so much supple, fleshy sweetness, a velvet mouthfeel with so much spice and hints of meatiness and something of herbs and truffle in the background. Long, meaty and rich, but with such a focus between creamy tannins and precise acidity. A special arrangement sees a parcel of this limited edition, normally allocated wine exclusively for the UK market. No retail stockists listed.
(2024) Fruit is 100% Laurelwood, a small amount from local growers who planted their vineyards with Laurelwood cuttings. Fermentation included 10% whole cluster, fermented in small lots. It was aged in French oak barrels (30% new) for 10 months. Deep cherry touched by briar and spice, there's a tiny edge of sweet vanilla and something floral. Beautifully sweet as it strikes the palate, this has succulence and an undertow of orange and sour Chinese plum. Tannins are moderate and creamy rather than forceful, giving this a long, spiced fruit finish. Again, stockist and price for previous vintage at time of review.
(2024) Fruit was fermented using 40% whole clusters and manually punched down twice a day. The wine was aged in French oak barrels (40% new), for 20 months. There's a polish to this wine aromatically, a sheen of chestnut and briar over black cherry, but a suggestion of minty herbs, rose-hip and real fragrance. Medium-bodied and supple, the fruit is in the red spectrum, but dense and fleshy, juicy red plum and a lift of raspberry to the acidity. The oak here is very classy; polished and dark, giving this some spice and cedar, and with taut, creamy tannins, good length and finesse. Price and stockist for a previous vintage at time of review.
(2024) A well-regarded Cru Bourgeois located between St Julien and Margaux, Beaumont's 2016 is more or less equal parts Cabernet Sauvignon and Merlot with 9% Petit Verdot. Youthful in appearance, notes of blackcurrant, plum, game and cedar are classically framed, spice and tapenade/herbal notes too. In the mouth the fruit is surprisngly ripe, sweet and fleshy, rippling blackcurrant moving into a spicy finish with a bit of dark cocoa and a pert cherry skin bite to the acidity. Watch my video review for more information.
Another new name for me on the burgeoning English Sparkling Wine scene, this is a delightful West Sussex Brut blending the three main Champagne varieties. It's a cuvée dominated by 61% Chardonnay along with 34% Pinot Noir and 5% of Pinot Meunier. Though presented as Brut, after four years on the lees it was bottled with zero dosage.
It is a dry Champagne, but it is fruit-filled and far from austere. It has a fine mousse and a really biscuity, creamy and nutty nose, those autolytic aromas dominating the lemon and red apple fruit. In the mouth it zips along with dazzling freshness, but the nuttiness and the plush suggestion of sweet, ripe fruit at the core of this fills the mid-palate and gives excellent balance. A super impressive first tasting from this estate for me. 