RED WINE

Shadowfax has taken tremendous strides in recent times, with the team refining the range and proving their prowess with Chardonnay and Pinot Noir. With long-serving vineyard manager and assistant winemaker Alister Timms taking the helm in October 2017, these are hugely exciting times for Shadowfax and these wines are better then ever.

The aromatics of this Little Hampton Pinot Noir is seductive and engaging. Floral citrus blossom and rose petal waft from the glass, bolstered by blueberries and dark cherry fruits. Further complexities reveal themselves, such as cardamom and sandalwood spice. Mineral aspects including gunpowder and graphite provide intrigue. Given time in the glass the Little Hampton’s signature aromatics intensify and seduce the drinker gracefully.

Blue and black fruit fall immediately onto the palate. Complexed with sandalwood, bramble and some white pepper spice. A focused and mineral core has drive, vibrancy and poise. Fine and lacey tannins frame the complex cardamom spice and subtle fruits. The wine has energy and lift that can only been seen in high altitude, cool climate Pinot Noir. This Little Hampton Pinot noir is uncompromising in its purity and identity.

Old vines, fermented traditionally (no carbonic) and aged in a bunch of old wood. It's pure, energetic and unbelievably slippery. 

Lifted black and red cherry fruit, dark raspberry, mixed ground spice and a pretty lilt to the nose. It at first seems like a combo of the Brouilly and Villages with a lovely mix of dark and light. The palate is snappy and fresh, etched with fine-boned tannin a wonderful and incisive mineral spike. Lots of energy here and a nice burst of mineral fruit at the end that carries the palate along. Great looking Morgon with a fresh, mineral-driven edge.

Trophy – Best Young Red Wine of Show ( the Jimmy Watson )
Trophy – Best Grenache of Show
Royal Melbourne Wine Awards 2022

I tasted again the 2019 Lg. Valbuxan, the new red from Valdeorras named after Lugar de Valbuxan, a place in O Bolo. The wine is aromatic, expressive and with red fruit and notes of wild herbs, juicy and light, with freshness and energy, a young wine. It's very drinkable now. 6,703 bottles produced. It was bottled in May 2021.

Telmo Rodríguez and Pablo Eguzkiza have fermented their 2021s from Galicia in the new winery in Valdeorras, Ribera del Duero. It is still a work in progress, and there will be new stuff from Rioja in a few more years. The main wines across the portfolio feel very consolidated now. LUIS GUITIERREZ, Robert Parker

Musky black currants, smoky crushed stone, wild herbs and hints of pepper create an inviting bouquet as the 2019 Schioppettino RiNera opens in the glass. This is silky yet finessed, with saline-infused acidity and tart wild berry fruits that cascade across the palate. It tapers off spicy and fresh, only lightly structured, and leaves sour blackberries and hints of citrus through the finale. This is a fresh expression of Schioppettino from Ronchi di Cialla which is refined completely in stainless steel after a two-week maceration on the skins. ERIC GUIDO, www.vinousmedia.com

The Prieler estate, in Schützen on the western side of the Lake Neusiedl, is a historic old farm, once dedicated to many types of agriculture but now specializing in grape growing. Two generations of the Prieler family now run the estate: Engelbert and Irmgard, who in 1972 focused the estate on quality production of several grape varieties, mainly blaufränkisch and Burgundian varieties. Their son, Georg, now heads the estate and continues working to best express the unique terroir of the Leithagebirge.

Freshness and elegance on show here rather than power and structure. Currant and cranberry fruit flecked with dark cherry and raspberry throughout. Some ground coffee and pepper spice intrigue. The palate is silky, fresh and playful with  crystalline acidity, supple tannins and a lingering sour cherry aroma on the aromatic close. Such a great example and really makes you wonder why we don't drink more here.

The Peter Zemmer 2019 Alto Adige Pinot Bianco (with 25,000 bottles made) opens to delicate but steady intensity, blossoming in slow motion before the senses. It shows classic varietal tones of quince, pear, white peach and tangy citrus that is carefully measured against those more neutral fruit flavors. A pretty mineral signature gives the wine linearity and a brilliant sense of clarity. Alto Adige Pinot Bianco is one of the great white wines of Italy, and it shows even at this extremely affordable price point. MONICA LARNER, The Wine Advocate

We were umming and oohing the whole time when trying this wine. Something really unique and special from the hills of the Vale de Osta. A refreshing blend of native varieties Petite Arvine, Prié Blanc and Müller-Thurgau, with Pinot Grigio and Chardonnay.

The interplay of ripe, sometimes tropical sometimes citrus infused fruit is so lovely. High-tone white florals amble through and weave themselves among the fruit.  A seam of quartzy minerality pulls this together tightly allowing the fleshy and sun drenched fruit salad of flavour to shine. It's pure and crystalline but has a lovely gentle and giving warmth at the same time. It really is a sublime combo of vivid flavours, shimmering minerality and mellow white and golden fruits. Delicious

The Correggia family are a small yet formidable force in the sandy soils of Roero, just west of the Tanaro River in Piedmont. After the tragic death of her husband, Ornella with help from friends propelled the wines of Matteo Correggia to even greater heights. She is now flanked by her children Giovanni and Brigitta and the wines have never looked better.
Fragrant aromas of white flowers, citrus and pear on the nose lead into a finely textured palate. Hints of sweet almond arise. Its fresh and tingly finish with a fine phenolic chew carrying the orchard fruits into a long gentle close.

Elio Ottin is the rising star of Valle d'Aosta, the smallest of Italy's regions located in the Alps bordering France and Switzerland. Until 2007 Elio, a passionate farmer, was selling his fruit to the local cooperative, which is common in these parts due to the small land holdings and the intense labour required to work the terraced hillsides.

Fumin is a native Valdostan variety, first recorded in 1711. It is widely grown in the upper and central parts of the valley and thrives in the cold climate. Elio dries his Fumin for one week before the wine is fermented and the grapes aren't pressed into cask for ageing until the end of January. Full bodied with intense fruit aromas of marasca cherry, blackberries and blackcurrants with hints of spice, chocolate and cigar box.

We love these Alpine nebbiolo's a lot and Sandro Fay produce some of the finest in the region. The giddy heights lend a lovely lilting and lifted aromatic and fruit profile that is so appealing.

Here rose and alpine herbs meld with red currant and lucious cherry fruits with hints of young balsamic and licorice notes that entice you in. It has a resinous texture that draws out the cherry and licorice long across the palate. Mid-weight and full of energy with plenty of snappy goodness. The fine tannins string-up the vibrant fruit beautifully. It feels so light on its feet but packed with plenty of juicy fruit. What a great intro to the wines of Valtelina.

A wine that originated from where the Valpolicella tadition of drying grapes and the freshness and fragrance of grapes pressed during harvest are combined. This gives birth to a wine of great concentration and elegance, where the freshness suprises when countered by the dark, sweet fruits and long persistent palate.

This skirts such a lovely middle-ground and the lighter, fresher style we see from La Dama is given a little oomph and lick of pizzaz that is hard not to love. Pepper and camphor on the nose with dark roasted ground spice and a Campari like citrus flourish. It belies what comes after which seems so pretty and energetic but matched with some lovey dark, broody fruit that swims around a concentrated but focused core. It comes off subtle and persistent and ultimately so readily appealing. A very cool drop! 

A field blend of carricante, cataratto, inzolia, greganico and minella grown at an eye-watering 750m altitude, this finely composed white offers notes of almonds, orange peel and sea spray. The palate is slightly waxy yet driving, finishing off with a cleansing sweep of saline acidity. It's a beautiful original white, just like the place it comes from. It's wild yet delicate.

The most succulent ripe peach aromas complemented by hints of tangerine and fresh mint waft up from the 2021 Grillo Timpa. It is round and fleshy in feel, with sweet inner florals up front that give way to tropical melon and exotic spice. While a bit extroverted in character, there's plenty of stimulating acidity and sour citrus tones within to maintain fabulous balance. The 2021 leaves the palate completely refreshed with hints of kiwi and lime zest that linger. This really packs a punch, yet it never gets cloying or tiring. ERIC GUIDO, vinous.com

Honey, spiced pear, ginger, white smoke and kitchen herbs all roll around the bowl of the glass here. Typical for this wine and the variety, it's more expansive and decadent than the other whites in the range. The palate too has more sideways movement and slinky texture than the out-of-the-gate sprint of them as well. Instead, it  aristocratically strolls along the palate, with depth and richness of texture carried by buried minerality and acidity. The flavours are more about stonefruit rather than citrus but there's a little of that hanging around as well. Like all the wines, it is bristling with energy and such a departure form the resinous and heavy styles that are so common in the area.

Cannonau is one of the most widely-planted red grapes in Sardinia. It is the same grape variety as Grenache, but as is the case with most grapes, it expresses itself differently depending on where its cultivated. There is always a more earthy bent that you so often see in most Italian reds and it colours grenache in the same way.

Contini's 'Tonaghe' is very easy-going with lovely ripe plum and wild blackberry fruit with touched of dried and fresh leather. Some dried herbs give it a wild edge adding a little chirpy lift. Fine-boned tannins cut the compact red fruits nicely complementing the crunchy red fruits that dance nicely on the gentle close.

The 2020 Etna Rosso Erse keeps me coming back to the glass to take in its lively and spicy bouquet, as sour cherries are complemented by dried roses, cloves and hints of fresh mint. This is round and juicy in feel, yet focused on purity, with mineral-tinged red berries that saturate, just as brisk acidity maintains fantastic freshness. A subtle coating of fine tannins and a salty flourish define the finale, as the 2020 tapers off gently grippy under an air of red inner florals. This is an excellent "entry-level" Etna Rosso. ERIC GUIDO, Vinous

Filippo Rizzo's vines are in the middle of nowhere perched in amongst the rolling hills of Sicily. The Lamoresca Rosso" is a blend of Nero d'Avola, Frappato and Grenache grapes. This was a wine the Filippo and wife Nancy wanted to create that captured the soul of Sicily in a glass and we think it does just that.

Plump and fleshy but vibrant and built with total gluggability in mind. The glossy fruit presents with a melting pot of crushed red and black berries all laced together with a smokey earthiness that weaves in and out on both the palate and nose. Its bold but not in your face. The perfect wine for any Italian meal that you could throw it. A light sprinkle of brisk tannin keeps everything fresh and on-point. What a cracker!

This is classic English ale at its very best. What to say about this incredible brewery? They are of the benchmark for traditional English ales and stouts that employ the same methods for brewing now that they have for the past 100+ years.

Golden malts on the nose with sweet heady florals, chamomile and wild grasses with hints of citrus and fresh bread. These are beautifully clean and clear tasting ales, light on their feet with soft, supple malts throughout that float on a rich and creamy, just perfectly bittered palate. What a beet! An absolute English classic.

We love the wines of AA Badenhorst. They represent not only incredible value given the quality but they are classic examples of South African wine. From top to bottom the crew lavish these wines so much, love, care and attention it would make most producers in the Cape jealous. If you are just starring out with South African wine and just how good it can be look no further!

A touch of honey-blossom and citrus peel entice. That mineral, chalky sprinkle and wafts of apple, pear, a hint of quince and Meyer lemon. The palate is tight and lean then fans out with a rush of crystalline tree fruit and a waxy, citrus note that carries it along beautifully. Nice focus and a little pithy texture to boot. Cracking, classic chenin here.

How do they do it? Every year this is a PWS favourite and it never fails to deliver. Made by Rheinhessen legends Gunderloch with vineyards  close to the Rhines south-east steep slopes. The combination of the red slate soil, the proximity to the river, the exposure to the sun and the steepness of the vineyards - are perfect for producing wonderful ripeness.

This year the cooler 2022 vintage plays wonderfully into the hands of the Fritz giving it an extra shot of energy and nervy goodness. Still plenty of pithy stone frui, apple crunch and white tree fruits with a little exotic hit of guava in there just playing its part. There is always a nice textural element at play even at this level and the balance is spot on. Classic German rizza here.

Sawanotsuru was established in 1717, in Kobe, in the prefecture of Hyogo. The current owner, Mr Nishimura, is the 15th generation family owner.

This is their everyday Junmai. Yamadanishiki (the king of Sake rice) is used generously. By using Yamadanishiki rice, this sake has a depth of flavour with a fruity aroma. The texture is very soft and elegant and the finish is clean and dry.

There is gentle grip here too and nice soft spicy, white pepper overtones that work really well. For those new to sake this is cracking all-rounder. You can serve this cold or lightly warm and its super versatile as far food so have at it.

Fontana Bodegas & Viñedos is a leading producer of Estate wines, owning over 600 hectares, and managing a further 400 hectares of sustainably farmed, high-altitude vineyards in Castile, Central Spain.
Jesús Cantarero, the current owner, has now brought together a highly experienced, eclectic, multi-national team of wine professionals, including Sam Harrop MW, who produce authentic, contemporary wines of great purity and freshness.

This once again delivers exceptional quality for the money. It is one of those how do they do it for the money numbers. Spicy top notes overlay a nose of raspberry, red currant and diced strawberry. It's a touch heavier then light but done with lovely precision and purity. Fresh picked berry fruits are sweet and plush with a little sweet spice weaved in nicely. Its not simple but its not a wine you need to sit and contemplate for hours. Just enjoy it for what it is - delicious!.

Cave de Cairanne is a cooperative founded in 1929 in the heart of the Cru's of Southern Rhone. A total of 65 growers make up the Cooperative with a majority of their vineyard area being run Organically.The vines are predominately located in and around the town of Cairanne and mostly facing the Dentelles de Montmirail and Mont Ventoux.

In the winery the same mindset of the most artisanal producers is followed. Either minimal or no sulphur, concrete tanks and wines spend time on their fine lees for silkiness and protection against oxygen The results are wines of freshness, personality, texture, silkiness, structure, elegance and finesse. All of this is achieved at some seriously sharp pricing. A very very good effort!

A tight and primary nose with a nuance of crushed, dried violets that lift from the enveloping wild black and blue berry spectrum. With time in the glass fruit builds and matches spice and mountain herbs.The tannins are ripe and wrapped in bright red fruit. There is a lovely 2021 vintage stamp of freshness that is laced around the fruit and structure.

Lake Hayes Pinot Noir is named after the namesake lake at the foot of Queenstown's Wakatipu basin. One of the most photographed lakes in the country and a striking place to make wine. Made by the crew at Amisfield, just down the road, so you know it will over-deliver and it does.

Black damson plum with crushed black raspberry and will, fresh picked strawberry. Plenty of charm here that leads with a plush and robust palate that tightens up nicely revealing some sweet and savoury spice with just a hint of flashy oak to bring it all together. Not a lot of Otago pinot around at this point delivering this level of utter hedonistic enjoyment as well as subtle complexity. Anther great release.

Hand picked and fermented wild. Up to 5 weeks on skins. A strident approach to extraction. More should take note! Largely co-fermented. Exceptional. Prosaic, I suppose, but the natural buttress of carignan's astringency, wildness and natural acidity obviate Aussie grenache's inherent sweetness. So good! I am having difficult spitting this, such is the first base of saliva-inducing structure. The kirsch, tapenade, white pepper and lavender, a distant second. My favourite wine of the stable. NED GOODWIN, James Halliday

I feel like the Bernice Ong and Julian Forwood can do no wrong. They have been making stellar wines out of the Mclaren Vale and also Tassie for some time now. While they don't own vineyards they have made great relationships with growers and have access to fantastic fruit.

While we normally talk up the temp-grenache blend this came across the tasting desk recently and we were blown away. Its such a perfect combo of juicy goodness, succulent fruit and perfect poise that you almost lose what wonderful complexity lies underneath it all. We hope they keep making this! 

Fruit is sourced from Forest Hill vineyard and vines in Frankland River. There is a portion of malbec in this wine. Plush and smooth, medium weight and chocolatey. A dense and dark perfume of plum and dark chocolate, faint mint and sea spray with black olive notes in the mix. The palate is molten dark chocolate with raspberry, black olive and bay leaf characters. The wine feels compact and the tannins are lithe and puckering/refreshing. Feels pretty smart and does a good job of being reserved. MIKE BENNIE, The Wine Front

We always feel like we over-look Forest Hill and I don't know why. The wines are excellent and they always punch well above their weight. They were one of the first to establish themselves in the cooler reaches of the Frankland River in 1965 and what they have created there is something pretty special.

The head oenologist of Rutini Wines Mariano Di Paola, is a prominent figure in the Argentinean wine industry, and has been the head oenologist at Rutini Wines since 1993. He was acknowledged as one the world's top 30 oenologists by Decanter Magazine in 2015.

Yes! Bonarda. The other red grape of Argentina and much overlooked though gaining plenty of interest today and this is a great example. Satsuma plums, dark cherry, a little bitter chocolate and some sweet baking spicy notes. Its mid-weight, soft and supple but has some nice detail and light seasoning from a little mix of American and French oak. Really nicely done with strapping fruit, nicely concentrated and perfectly balanced. Super value!

Fontaleoni is a family estate run by brother and sister team, Matteo and Simona Troiani, with a little help from consultant Paolo Caciorgna. They've succeeded in producing a range that is emblematic of the best of what the region has to offer and packaged it up with some of the besta value coming out of the region.

Youthful and pretty nose of flowers, raspberries and fresh plums. Medium-bodied, fresh and juicy, with easy tannins and a simple finish. Tinta roriz, touriga franca and touriga nacional. JAMES SUCKLING

This is a great stating point for the Crasto wines, one of Portugal's still wine stars. The aim for this bottling is always to produce a wine with freshnessa and vibrancy that captures all the warm, beguiling fruit of the Douro. A perfect mix of lifted, pretty aromatics and that saturated, dark fruit all spiced up and ready to go. This sees no wood so an extra level of zing. A beautiful blend of classic Portuguese varietals that is ready to go. If you have never tried Portuguese still wine before this is the perfect place to start.
 

The oldest shiraz vines on the MMAD vineyard were planted in 1941.
This is as gorgeous as the come. It's loaded with pepper, violets, blue- and black-berries, stalks and dark chocolate. It presents as one and it presents as many. The flush of flavour, the almost-aniseed aspect, the finesse and the form; everything pulls in the one direction here. Spicy, fruity, stalky and more. It's kind of take a bow time, for the vineyard, the sub-region and the team involved. (95) CAMPBELL MATTINSON, The Wine Front

Kaleidoscopic, full of light and layer. Fresh acidity illuminates buoyant blackberry and black olive, with a festoon of violets, black pepper and liquorice. Silky dark chocolate melds deliciously with the concentrated fruit through a persistent finish with an ironstone tang. Elegantly, bony tannins maintain the graceful line.  Early picked, old-vine fruit, with 30% whole bunches in the ferment. SARAH AHMED, Decanter

Deep, bright colour; a wine of tremendous presence, the whole bunch component 15-20%, 15 days on skins, 33% in concrete vessels, the balance in stainless steel and used oak. A magical combination of techniques to produce blackberry, licorice and dark chocolate flavours, the tannins almost silky. JAMES HALLIDAY, The Australian Weekend

The 2020 Saint Joseph Silice comes from a mix of hillside vineyards and is brought up in barrique and demi-muid for 12 months. A fabulous introduction into the wines of this terrific estate, it has a plump, medium to full-bodied, expansive mouthfeel as well as loads of darker fruits, notes of spice box, pepper, and leather, no hard edges, and a great finish. It should drink nicely right out of the gate yet have over a decade or longevity. JEB DUNNUCK

Dried-raspberry and citrus aromas and flavors with a medium body, fine tannins and a fresh and bright finish. Minerally. From organically grown grapes. Drink or hold. JAMES SUCKLING

From the organically farmed Vecino Vineyard, this is a 50/50 blend of Pommard and Dijon 115 clones. 70% whole cluster. Each year the names changes, though the wine is fairly consistent. This year it is called The Center of Gravity.

Light and filigree with gentle sweeping aromatics and soft spice blended with fresh raspberry and wild strawberry fruit. It opens slowly and fine then rushes the palate with red berry fruits, wild spicy notes and a little licorice and white pepper. A fine and fresh pinot for lovers of classic styling but still with plenty of up-front fruit.

"Back to 2010," is how Luís Valentín describes the style of his 2015, a vintage that he rates highly. Sourced from 29 parcels in Briones, Haro, Ollauri, Rodezno and Villalba, it's a pure Tempranillo that sees 33% new wood and is fresh, floral, textured and refined, with some sweet spices and a core of red berry and black cherry fruit embellished with chalky minerality. 2022-30. TIM AITKIN, Rioja Report

This is a wine that was traditionally sold in Argentina, first produced in 1995. The 2018 Angelica Zapata Malbec now comes from a vineyard in Eugenio Bustos in San Carlos (Pampa del Cepillo), planted in 2005, what they call Angélica Sur, which was planted from the original Angélica Vineyard in Lunlunta. The wine fermented in barrels, bins and small stainless steel and matured in 225- and 500-liter barrels. The wine has the freshness from El Cepillo that compensated the warmth of 2018. It has 13.7% alcohol and varietal aromas of violets, berries and herbs. It's juicy and has fine tannins. It's serious but approachable. LUIS GUTIERREZ, The Wine Advocate

The wine opens with that heady spice, violet, creamy vanilla, sweet, crushed mulberry fruit that makes you understand why malbec from Argentina has become so popular. There is a hint of toasty mocha/oak thing going on too and some fresh tobacco notes lingering discreetly in the back. The palate is sumptuously fruited, creamy and rich sliding across the mouth so easily. The tannins are barely perceptible at first but as the mellow fruit slowly melts away their fine webbing holds all the flavours beautifully in the mouth. It's long and luscious, bright and fresh and just keeps going. Not sure how anyone wouldn't enjoy drinking this.

Enticing spring blossom, white peach and Amalfi lemon aromas with a touch of herbal freshness. Elegant and racy with a tight core of wet stone minerality and fine tannins. Very crisp and bright finish. For a basic dry riesling this should age extremely well. Drink or hold. Screw cap. JAMES SUCKLING

The 2021 Rheingau Riesling Trocken is clear and fresh but a little bit dull on the nose, as if there were a layer of paper between the fruit and nose. Round and lush on the palate, this is a quite rich and juicy estate Riesling with vibrant mineral acidity and a well-structured, persistent finish. Excellent. 12% stated alcohol. Screw cap. Tasted in July 2022. STEPHAN REINHARDT, The Wine Advocate

Mt. Kayagatake is known for being the final resting place of Kyuya Fukada, who wrote "The Hundred Famous Mountains of Japan". The wine is vinified using Koshu grapes from Kayagatake's foothills at an altitude of 400 to 700m, including the company-managed vineyards.

Kayagatake Koshu follows the technical guidance of clean and pure winemaking given by the late Professor Denis Dubourdieu of the University of Bordeaux. This was a turning point for Grace Wine, not relying on sur lie or oak, but drawing out the grapes' true potential. The result is a delicate wine, refreshing with a fresh yet dignified intensity. These are undoubtably Japan's greatest wines.

The 2019 Vernaccia di San Gimignano Casanuova is laced with apricot, honey, dried herbs and roasted almonds, all of which lend quite a bit of flavor complexity. Drink it over the next year or two. ANTONIO GALLONI, Vinous.

This is a top-level version of their vernaccia and sees an addition of about 5% chardonnay as well as some time in large format French oak. All together there is an extra layer of fruit and depth from the fruit selection while the barrel-work adds some lovely vanillin notes and roasted complexity.

Cartology is a vinous exploration of Cape heritage. It’s intended to be a picture of the Cape seen through the lens of her old vineyards in a given vintage. The cuveé is composed of rare and extraordinary parcels of mature dryland bushvines, of heritage grapes, namely Chenin Blanc and Sémillon. These grapes have been planted in the Cape for centuries. Cartology has become our staple offering. It serves as a poster child for the project, and also seems to have become a flag bearer for Cape heritage wine in general.

The grapes were hand sorted and whole bunch pressed. The juice was very lightly settled (we like very cloudy raw juice) with no additions to the raw juice, wild fermentation took place in cements eggs, clay pots, foudres, and old barrels (various sizes). Fermentation of various parcels lasted anywhere between 3 weeks and 11 months. The wine was kept on lees for around 12 months, then rested in tank on fine lees without fining for a further five months prior to bottling. Very simple, careful winemaking.

The nose shows citrus oil and pear, with some subtle floral/honey tones. The palate is very well proportioned, with firm mid-palate structure, medium rich mouth feel, and long carry. Flavour persists and even intensifies throughout its length. The wine finishes dry and saline, refreshing the palate. This vintage has a sappy, thirst-quenching quality about it.

This is an excellent Pinot Gris from one of the region's standard-bearers. Made with 100% estate fruit that was whole-cluster-pressed into stainless steel tanks, the straw-coloured wine smells like white peaches and toasted coconut. Pear and peach flavours are joined by hazelnuts on the rich, full palate. The wine's zippy acidity is like a surprise ending to a movie. DECANTER

The 2021 Pinot Gris is highly perfumed, with scents of lemon verbena, lemongrass, green pear and peach with honey-nut undertones. The light-bodied palate is fresh and inviting, with gregarious fruit enhanced by four grams of residual sugar, and it has a long, gently leesy finish. This is so easy to drink! ERIN BROOKS, The Wine Advocate

Luscious yet crisp and refreshing, with lively apricot, fresh fig and spice flavors that finish on a polished note. Drink now. WINE ENTHUSIAST

An open and more friendly wine with an expansive persona  - stone fruit, white rock, white petal and struck match float out of the glass. In the mouth there's a good sweet-fruited attack buttressed by vanillin spice and puckering phenolics. Would love this with a roast chicken. MICHAEL MCNAMARA