(2023) Another cross-state blend, this time fruit comes from Yarra Valley in Victoria and Margaret River in Western Australia. A tinge of gold to the colour here, but aromas are of restrained, cool fruit and a creamy rather than toasty oak, ripe pear and touches of tropical fruit, but all tempered and elegant. In the mouth it is a similar picture: perhaps a little more of the tropical, with notes of mango and pineapple, but again there is restraint and balance, the oak supporting rather than dominating. No UK retail stockists listed at time of review.
(2023) From clay loam soils, fruit is gently pressed then racked to both French oak casks and stainless tanks. Toast, vanilla and spices on the nose, a touch of flintiness and cool apple fruit. In the mouth this has a fat lemony fruit and acidity, more of that toasty character and a full texture. It stays relatively lean, just hinting at a peachiness on the mid-palate.
(2023) This comes from grey clay loam, and is made from the Mendoza clone with its 'hen and chick' tendency. It was fermented and aged 10 months in 500-litre French oak, 28% new barrels, and partially with wild yeasts. A lovely quality of oak here, fragrant and honeyed, with ripe stone fruits and lemon giving freshness. On the palate there's a soft, crushed almond quality to this, creamy in fruit and texture, a fine citrus core of acidity extending the finish. Price and stockist below are for an earlier vintage.
(2023) The Chardonnay was whole bunch pressed and barrel fermented with 100% wild yeast. It spent eight months on lees, with partial malolactic fermentation. There's plenty of toast here, almost a cracked wheat character, quite subtle lemony fruit and a touch of stony flint. In the mouth more punchy than the Yering Station for example, a more vivacious blast of citrus juiciness and higher acid, though lacks a little of the latter's elegance. Price and stockist below is for the 2021 vintage.
(2023) Some granite and ironstone influence on the clay loam soils here, the wine whole bunch pressed and fermented with indigenous yeasts in 500L French puncheons. Matured for 10 months in barrel (20% new) it did not go through malolactic and there was no batonnage. Very clean and mineral and fruit driven on the nose, the oak less prominent on this one. Very juicy and ripe in style, though the sharpness of the acid structure gives lovely focus, a rounding touch of barrel character easing the finish. Stylish.
(2023) From grey silty loam soils, this was whole bunch pressed to French oak barrels; 228-litre and 500-litre, 30% new oak. Wild and cultured yeast were used, but there was no malolactic fermentation during 10 months in barrel. Fine oak aromas along with cool and precise lemon and nutty Cox's pippin apple fruit. Flint here too. In the mouth it fairly bursts with juicy flavour, moving from nectarine to lemon, the vanilla touch and smoky spice of the barrel plus alert acidity giving lots of character and lots of pleasure in this.
(2023) From silty loam soils, half the juice started fermentation in tank, the remainder was wild fermented in barrel (French oak hogsheads, 30% new oak). Malolactic occured in barrels, with lees stirring, for around nine months. There's a sour orange and lemon, invitingly grown-up note on the nose here, some toast and a core of apple fruitiness. Lovely sweetness to the palate fruit, smooth and supple texture too. Plenty of juiciness, a vivacious citrus streak and again that pithy, savoury acid character pushing the finish. Concentrated and age-worthy I suspect.
(2023) My third and final wine celebrating International Women's Day 2023, this from Chief Winemaker and mother of four, Jo Nash. Fruit comes from a 30-year-old single vineyard in Victoria’s Grampians region - a bit of a hotspot for Shiraz - and the legend goes that when Jo discovered the vineyard and bought the fruit, she secured it without running it past ‘Gary’ the company's accountant. The wine was aged in French oak, 80% new. It's a ripe, smooth and creamy style, but has that lift of cooler climate Syrah/Shiraz, light gamy and black pepper notes over firm black fruit. In the mouth the richness and ripeness of blackcurrant has concentration without too much heft. The finish has a tart cherry acidity, but super-smooth tannins. The 'Mix 12' price is £14.99 and, as usual with such things, that's the price you should pay for this. Watch the video for more information.
(2023) A full-bodied and very classy, complex Pinot Noir made by David Ritchie, with the label bearing his Christian name. From very old vines, planted in 1976. A wide diurnal range with cool nights allowed acidity to be retained with ample freshness. Delatite is imported by GB Wine Shippers but no retail stockists for this wine at time of review. (GD)
(2023) Named after Michael Dhillon’s father, Darshan, who hailed from India, this is cool climate Pinot at its most elegant. Light in colour, yet structure from 20% new oak. Sumptuous red cherry and raspberry fruit with fine, suave tannins. Very persistent finish. No UK stockist at time of review. (GD)