A solidly made Oz Chard, with those distinctly crisp, bright acids and big flavors of citrus, apples and tropical fruits. Very clean and tasty.
— S.H.
(10/1/2003)
A rich, thickly textured wine marked by furry tannins and big, jammy flavors of blackberries, plums and an interesting cut of sour cherry. Drinks very dry and juicy, with good Aussie acidity.
— S.H.
(10/1/2003)
A light but pretty wine that showcases melon and tropical-fruit aromas and finishes with charming tangerine and citrus flavors that are fresh and clean. Try some on the patio or deck this summer.
— J.C.
(7/1/2002)
Not a bad Merlot, with pleasant blackberry flavors, and quite dry. On the other hand, this wine possesses a rough texture that scours the palate, and there is an herbal finish.
— S.H.
(10/1/2003)
Opens with a quick burst of black currant jam, white pepper and vanilla aromas. There’s plenty of juicy cherry-berry flavors in the mouth, but the wine is also soft and a little sweet.
— S.H.
(10/1/2003)
Pulsating honey and pear aromas announce the sweetness that follows. Like many Aussie Chards, this is a huge mouthful of pineapple, banana and other tropical fruits. A touch of welcome bitterness offers some balance to the heavy finish.
— M.S.
(10/1/2000)
Nutty and buttery on the nose, with some pineapple notes. Light on the palate, just some faint pear and white peach flavors, finishing lemony and clean.
— J.C.
(1/1/2004)
Aromas are of grapefruit and peach. In the mouth, it's varietally correct, though not very concentrated, with citrus and herb flavors. Finishes medium, with lemon flavors.
— D.T.
(11/15/2004)