91 POINTS - JAMES HALLIDAY WINE COMPANION 2019
"A red-fruited bouquet primarily, with notes of raspberry and plum along with the familiar ripe cherry aromas, and a hint of licorice and/or mint which may be a regional thing. Medium-weight, with a feeling of softness overall, the light but tart tannin has persistency, and keeps the sweetish fruit flavour in line. It's well balanced, tasty, and very drinkable for now or later."
A plush, crimson colour with vivid dark violet tones.
This elegant, cool-climate Tempranillo releases an array of succulent aromas such as wild strawberry, mint, morello cherry, vanilla and mocha. This is a medium-bodied wine with savoury oak characters, powdery tannins and a long, spicy, smooth finish.
Enjoy this wine with meats such as shoulder cuts of beef, Spanish chorizo or a hearty paella. Pair it with an oily fish such as salmon, or a rich
Fresh, lively and vibrant drinking now, will improve for many years. Likely peak 2024 to 2030.
The fruit for this wine was sourced from six year old vines planted on rocky loam soils, located on the central eastern slopes of the Pyrenees ranges at 280 metres. The grapes were handpicked from mid-February, crushed, de-stemmed, cold macerated and transferred into stainless steel tanks. Following 12 days fermentation, the wine was transferred into French oak (four years old) and Hungarian oak (one year old) and allowed to carefully mature for an additional eight months.
Bright pale straw.NOSE
Lifted aromas of fresh apricot and pear with a hint of almond and nougat background.PALATE
Intense flavours of mandarin, papaya and quince leading to a mouth-watering structure of lime zest and almonds.WINEMAKING
Sourced from eight year old vines planted on rocky loam soils, located on the
eastern slopes of the Pyrenees Ranges. The grapes were handpicked, crushed,
de-stemmed and pressed into tank.FOOD PAIRING
Spicy cuisine including Thai, Moroccan and Indian.VINTAGE NOTES
A relatively cool summer made for one of the best vintages for many years
with harvest taking place weeks later than usual and the slower ripening
providing more time for flavour development and more intensely flavoured
Bright, pale straw.NOSE
Clean, primary aromas of gooseberry, zesty mandarin, with a background of white peach and lemongrass.PALATE
Clean, bright and pronounced medium bodied flavours of gooseberry, lemon rind, kumquat with a lingering and lifted finish of fresh cut grass and bramley apple.WINEMAKING
The wine is an assembly of free run juice harvest of several Loire Valley clones. Fermentation is long and cool being generally three weeks between 10 - 12 degrees to retain sincere aromatic and flavour expression. Typical Pyrenees Sauvignon character exhibited with its long lingering flavour length affording it to be paired with more robust food faire.FOOD PAIRING
Crispy Thai beef salad.
Cool conditions in early Spring enabled a subsequent long growing season. A warm dry summer subsided into ideal cooler autumn conditions prior to harvest.
Bright pale straw with a shimmer of gold.NOSE
Lifted aromas of poached pear, nutmeg and soft toasty oak.PALATE
Medium bodied textural flavours of lemon rind and kumquats, weaving into lingering and lifted notes of toasty oak and soft citrus.WINEMAKING
The wine is made from our original Bordeaux clone of Sauvignon Blanc. Fermentation is practiced with a higher juice sediment to enhance its textural properties alongside subsequent extended maturation on its yeast lees. Typical Fume character exhibited with clean textural fruit infused in a balanced oak impression across the palate affording it to be paired with more robust food faire than is the norm for this wine variety.FOOD PAIRING
Goats cheese, pumpkin and rocket salad.
A relatively cool summer made for one of the best vintages for many years with harvest taking place weeks later than usual and the slower ripening providing more time for flavour development and more intensely flavoured grapes.