(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)
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)
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)
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)
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) 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) 100% Viognier from three blocks with different aspects, giving quite different characters, one shaded and the others facing the sun. 50/50 maturation in new French and second fill oak. Very good Viognier character, lots of ripe peach and nectarine fruit, a clean pear acidity and finishes full but not overwhelming. Price and stockist at time of review is for an earlier vintage.
(2019) Right Bank style blend, with a nice 60% merlot but nice Cab Franc herbal and olive character, set against massive amounts of cassis and minty/chocolate ripeness. There’s load of coffee and plum, but the sweetness never varies, a fairly massive wine, sumptuous in style, creamy tannins and soft acidity making it easy to drink despite the high alcohol.
(2019) Blend of 70% Sauvignon and Semilion made it 600l barrels, around 18% new. A small percentage is made in clay amphora. Subtle, nutty character, great crispness to the nose - crunchy apple and lemon, but a sheen of sophistication. Deliciously tangy orange and lemon fruit and acidity.