The jammy grapiness of this decent quaff is offset by violet and clove, a leathery touch and even a tangy, citrus note. It’s lithe, maybe even lean for the flavor profile, with some black tea accents. Turns woodier on the back end, showing a peppery note as well.
Starts off decently, with menthol-toast aromas of new oak layered over apple and lime fruit. Then turns overly oaky on the palate, blending caramel, toast and dill flavors with tart apple, finishing off with a slice of lemony acidity.
This bright gold Aussie is medium-full in the mouth, with throat-coating golden apple and caramel flavors on the palate and on the finish. Its bouquet has similar butterballish flavors. Most of its fans will come from the California Chard-lovers camp.