Prominent coffee aromas are backed by notes of black berries, sweet smoke, crushed violets and chocolate mousse. The medium-weight mouth with a texture like crushed velvet is full and rich but not overdone, with a striking balance between cherry and brambly fruit and sweet spice flavors. A long, mouthwatering finish unfolds with each sip.
— L.B.
(12/15/2011)
The mouthfeel of this wine is so full and weighty that one might never guess that it’s a South African Sauvignon Blanc. On the nose, glimmers of baby powder and chamomile mingle with soft notes of honeydew rind and crisp apple. The limey finish seals the deal nicely, like a comforting signature.
— L.B.
(3/1/2011)
Superbly full and heady, the ripe black plum and dark raspberry notes mingle seamlessly with accents of spiced cigar tobacco and graham cracker crumbs throughout. The mouthfeel could use a bit more heft, but the finish is clean and satisfying. Balanced, soft and ready to drink now.
— L.B.
(3/1/2011)
Hay, green plum and gooseberry lead off on the nose, while ripe hints of passion fruit and pineapple acidity flood the mouth. Lifted, with good cut and freshness, and a mouthwatering close. Delicious now, but should hold together nicely for another couple of years.
— L.B.
(5/1/2012)
The fruit center of this wine is very ripe and fleshy, but the sprinkling of sweet yet peppery spice and soft gaminess provides depth and interest. The mouthfeel is lush and full, with a chocolate flavor that carries through to the medium-length close.
— L.B.
(5/1/2013)
From the esteemed Pinot, Pinotage and Chardonnay producer Hamilton Russell, this vibrant SB starts with gooseberry, fresh-cut herbs and spicy pepper on the nose, and on the palate, citrus. Gooseberry and lemon peel. Has a richer character than many South African SB’s. Complex and unfolding.
— S.K.
(9/1/2009)
Lemon, green gooseberry and plum lead the nose and mouth of this refreshing Sauvignon Blanc. The texture is ripe and fruit forward, but lifted with good acidic cut that ends on a mouthwatering finish. Drink now.
— L.B.
(5/1/2013)