(2016) Made with 5% whole bunches there's a nice hint of spices and earthiness, those little touches of truffle, big juicy palate of bright cherry fruit. Full fruited on the palate, dry tannins to acid some grip and lemony acids. In Ireland and US, but not UK at time of writing.
(2015) Made for Asda by Luis Felipe Edwards, fruit comes from the cooler, coastal Sauvignon hotspot of Leyda. Punchily verdant and vibrant on the nose, asparagus and green beans meet light tropical fruits, and a zesty lime peel touch. The palate is cool and balanced, with really zingy, crisp grapefruity freshness, tempered by more of that delicate passionfruit tropicality, and a long dry finish. Exemplary really, and deliciously a point for the lover of this vivacious style. £, Asda
(2013) Around 1200 GDD, with a diurnal range of 12.3ºC. 13.5% ABV. From granitic soils this is a shimmering, youthful green. Distinctly herbal, not so much grassy as showing asparagus and green bean notes, though a touch of fig and melon skins gives depth. On the palate a huge grapefruity tang of flavour and acidity, it is very dry, the pithy citrus finish relieved by a little oiliness to the texture.
(2013) >From granite soils mixed with a little clay, 1200 GDD and a diurnal range of 12.3ºC. 14.1% ABV. This is made in open fermenters, with maturation in oak, one third new. It has a medium ruby/purple colour that is youthful and vivid. Spices and clove at first, quite full on the nose, with lots of juicy kirsch coming through. Lovely sweet fruit on the palate, a medium-bodied texture and again that cherry brightness to the fruit. It is smooth and silky, touched by espresso, with a nice freshness to the finish.
(2011) >From one of Chile's most exciting Pinot producers and regions, this is fabulously ripe and deep with masses of succulent cherry fruit and chocolate, a minty concentration and terrific, plush confidence. The palate has gorgeous fruit weight too, the silky tannins, creamy, dark oak and delicious red fruit and rhubarb tones that retain a little edge. A seriously good New World Pinot Noir this.
(2010) Fermented in French oak, 20@ new. No malolactic (in any wines). Buttery, minty nose, real mint humbug character, oatmeally, cashew quality, and white fruit beneath. The palate has some of that soft, cashew quality, more nutty apple fruit, a really tangy orange acidity. Delicious.
(2010) From just a few rows on limestone soils, with green harvest to leave one kilogramme per vine. Oxidative winemaking, with no sulphur at fermentation. Around 30% new oak. Nose is less obviously oaky, with some funky, earthy notes and lots of nuttiness. The palate has a dry, very Burgundian complexity, with good freshness and lots of minerality. Â£14.50, The Wine Society