This beautiful organic chenin blanc shows the house style of Jeremie Mourat perfectly. It has a lovely floral character with gentle hints of honey, pear and apple. Ripe, yet crisp it has a freshness that balances the fruit flavours effortlessly. A delicious and well-structured wine that is more that worth its price-tag.
Made from old vines in around Neive this Barbera from Giacosa is intense ruby red in colour with a bouquet of black cherries and dark plums with hints of chocolate and spice. Rich cassis fruits and black cherry notes of the palate balanced with smooth tannins and a long, full finish.
A light and fruity Chardonnay with a perfect balance of concentration, acidity and minerality. This is a very lovely wine and very very drinkable.
A delicate bouquet of limes and exotic floral with perfume nuances and a steeliness on the nose. The finesse and delicacy of the wine is its highlight. Simply spellbinding!
Fresh and lively with peach, pear and rocky mineral scents, the palate is layered with conference pear, green apple, white blossom, a touch of soft spice and a mineral freshness. There is considerable concentration and structure alongside a delicious salty quality leading to a long and elegant finish. This extremely appealing wine would partner well with almost any seafood dish.
93+ Points - Ian D'Agata (Antonio Galloni)
Pale bright straw-green. High-pitched aromas of cantaloupe and hazelnut complement sage, rosemary and green fig. Bright and juicy in the mouth, with a strong impression of extract enlivening the flavors of orange zest, botanical herbs and fresh fruit salad. This is the best Pecorino wine ever made by Tiberio, and it’s also the best, most varietally accurate Pecorino wine of the year.
Currently more Burgundy than Oregon but a further 12 to 24 months bottle age will bring this Chardonnay back home. Reticent at first, but then unfurling with a little aeration with subtle mineral notes, spice and flint. There seems more tension than previous vintages. I imagine richer notes will emerge over the course of the next 3-5 years.
The grapes for this Pinot noir were grown high up in the Awatere Valley of Marlborough. The fruit was 100% hand harvested, wild fermented with indigenous yeast, then pressed off into French oak barrels where a full malolactic fermentation took place. Dark ruby red in colour, the aromas are plentiful - ripe dark fruit, cherry and plum are layered over subtle oaky notes. The palate is rich with intense fruit flavours seamlessly balanced with soft, velvety tannins.
The Eyrie 2011 Chardonnay is dominated by bright, juicy grapefruit and lime tinged with their piquant pips as well as with saliva-liberating salinity. Straight and penetrating as an arrow; amazingly buoyant (but then, there’s only 11.7% alcohol!). A streak of salinity serves to enhance the mouthwateringly sustained and invigorating finish. This outstanding value is apt to remain riveting through at least 2020 – a prognostication I venture with plenty of track record to back it up.
Award winning Chardonnay, 94 Points from James Halliday and Trophy at the International Cool Climate Wine Awards
The Yarra Valley is possibly the ultimate region in Australia for growing Chardonnay. Add to that reputation Soumah's definitive vineyard site planted with the very finest clones and you have the perfect recipe for a modern age, premium Chardonnay.