An intriguingly savory Shiraz, laden with meaty, leathery aromas and flavors of pepper-cured meat and coffee. It’s full-bodied and creamy in texture, with a lushness that persists through the finish. Drink now.
This Pinot’s fruit hails from Gippsland, in Victoria—plum fruit is red and softer than you’ll get on many other Pinots, with anise, spice and pepper accents. Has a nice, chalky mouthfeel; finishes with more red plum fruit. Enjoyable and very good, and very New World in style.
Plenty of cantaloupe, lime and just a touch of vegetal sweat to the nose. Runs straight down the middle in that it offers melon and citrus flavors, easy acidity and good minerality. A smooth drink that aims to please. Imported by The Ravensvale Group.
On the nose, the fruit is red red red—raspberry, even some tomato—and is sweetened up with caramel or butterscotch. Mouthfeel is smooth and chalky. Bright redness is the name of the game on the palate as well: The fruit is soft and sweet, but it’s amped up with an anise-and-herb overlay.
More White Wine than Sauvignon, there’s lightweight yellow fruit at its core, dressed up with confectioner’s sugar and flour. Couple that with pineapple and passion fruit aromas on the nose, and meat-and-sugar flavors on the close, and you’ve just got a good but confused, varietally vague wine.