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Bright purple. Sexy aromas of boysenberry, cherry-vanilla and raspberry preserves, with spicecake and cracked pepper notes adding energy. Juicy, vibrant dark berry flavors show liqueur-like depth and very good back-end lift. Supple tannins make a late appearance on the finish, which clings with impressive tenacity. This is pliant and juicy enough to drink now but I'd bet on it being even better in a few years. 93 points Josh Reynolds
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t’s a wine with genuine fruit purity that is then complemented by a range of spice; wild fennel, aniseed and a dollop of harissa. In the background there are scents of sweet wet clay on a potter’s wheel. I then smell the occasional waft of smoke that swirls around a pile of dried kelp. The flavours are full but fresh with the fruits of mulberry, blueberry and Satsuma plum. It has darkness and restrained power.
Learn More... Suede texture leads into fine, graphite tannin. Complex, layered and beautiful. Wow. 95+ Excellent – Exceptional Wine Will Eat Itself
It’s nicely concentrated with a driving fruit intensity and finishes with clean acid and persistent spice. It’s still finding its feet but this is only going to get better with time. Winingpom
... long, languid and beautifully detailed from start to finish; excellent viticulture and winemaking in total harmony. 96 Points James Halliday
Well it’s become a bit of a star over the past six or seven years. Tannin tames with time though it still ripples and pulls throughout. Terrific length. Savoury to its back teeth – this is not a wine for fruit sluts – and impeccably well balanced. Indeed balance is arguably its key feature. Tip top I’d reckon.95 points Winefront
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The more you gaze, the more dumbly you founder. It has all the blackest aromas from all the above reviews and then more, but here they seem even more serpentine, slender and slithery. It's Carmen Miranda/Eartha Kitt territory. Imagine the perfumes those lasses would wear, mingling on the one stage. But there's no milliner: here, the fruity dancin' hats were made by a confectioner working with a parfumier.
Stunning. It needs five years minimum, or lots of decanter. Then I reckon it'll go for another fifteen. 95+++ points Phillip White
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