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(2019) Trentino's super co-op, CAVIT, produces an awful lot of wine, and an awful lot of Pinot Grigio, but that does give them the vineyards and the resources to add very high quality strings to their proverbial bow. This Pinot Grigio comes from some of their highest altitude and lowest-yielding vines from just north of Lake Garda, aged 15- to 30-years old. There's a creamy suggestion of density on the nose, soft leafy green herbs meet apple and something a little more honeyed. In the mouth it is a dry, zesty and linear style, serious and restrained, staying focused and pure with a hint of saltiness in the finish. Watch the video for more information and food-matching ideas.
(2019) Super fresh, bright and elegant Sauvignon, a touch grassy, but beautifully clean and limpid, a real tangerine and lime brightness to the acidity, delicious and long, a really well balanced and pure expression.
(2019) Seems a touch leesy, wth a citrus peel touch of gripiness, but really it is still about the freshness and fruit refinement, from higher blocks this is also naturally fermented, with a richer, slightly earthier character, good mouthfeel, and still that long, tapering finish. Very bittersweet tang.
(2019)
Residual sugar is 172g/l here. Just gorgeous on the nose, the depth of the bouquet from the bush-vine Muscat, the heavy florals, sumptuous exotic Sandalwood and and lychee and marmalade. Heavenly perfume. Botrytis is deliberately avoided if at all possible, as only late-harvest grapes are desired. The palate has great silky richness, thick texture and nectarine, such lovely freshness and acidity, again that lick of saltiness adding to that clarity.
(2019)
The Anwilka esate is actually in Stellenbosch, once a separate property before merging with Klein Constantia. This is 52% Syrah, 37% Cabernet Sauvignon and 11% Petit Verdot. Much more minty ripeness, chocolate and mulberry than the Estate Red, a depth of blue-black fruit. The palate has a lot more fruit sweetness too, nicely textured and not heavy or extracted, but full and ripe. Tannins are very smooth and taut, cherry skin dry acids give it a long finish.
(2019)
A touch of wood for this, 500-litre neutral barrels, from a single vineyard right at the top of the hill. The creaminess and a touch of flint on the nose, a really juicy palate, chalky and lightly saline in the finish, with penty of grapefruit, lovely acidity and balance. This finishes with lovely precision again, the natural yeast ferment helping give it presence. This vintage is sold out at Lay & Wheeler.
(2019) Stainless steel fermented, this is a juicy, ripe take on Sauvignon, a bit more herbaceous than the Klein Constantia, a little more weight and leesy texture too. There’s a green bean oiliness to the texture and flavour, dry, full textured and juicy.
(2019)
There are 160g/l of sugar here, and the deeper colour is matched by slightly deeper aromas, still so much florals, a little bit of a leafy herbal character, but the underpinning of stone fruit juiciness is fabulous. The palate has also developed a toffee note of creaminess, trading that against the 2015's vibrancy, but it makes for a hugely overwhelming sensory experience, flavour, texture, the aroma each time you lift the glass to our nose. Fabulous.
(2019)
Cabernet Sauvignon is 44% of this blend, with 29% Shiraz, Cabernet Franc, Malbec and Petit Verdot. Plum and cedar, with a touch of bloodiness, a touch of iron oxide ferrous character. Dry and plummy on the palate, it is savoury and chewy.
(2019) A blend of 86% Sauvignon with Semillon, named after the owner. A nicely restrained nose, the elegance of the understated Sauvignon character with 1/3 new oak, 1/3 second fill oak, 1/3 Noblot cement tank. There’s an interesting herbal - but not herbaceous character here - beautifully textured and concentrated, a yellow plum fleshiness and lots of lime rind texture and weight. A mouth filling wine, but lovely acidity. Note price and stockist at time of review are for an earlier vintage.