The grapes were sourced primarily from Quinta de Roriz and the balance from Quinta da Perdiz and Cima Corgo and then aged in 400-liter French oak barrels for 6 months.
I should also point out that the 2021 vintage was excellent and as good as the 2019 vintage- a vintage considered one of the best.
The nose is all raspberries and dark cherries with a hint of plum and tobacco.
The palate is silky smooth showing impressive depth and complexity, especially for a wine so budget friendly. This wine has a charm about it that is revealed in layers of raspberries, blackberries, plums, and dark cherries with traces of black currant, oak, and dark chocolate.
This will cellar until 2030 with confidence.
Food pairing get back to the old adage, ‘if it grows together, it goes together’. Arroz De Pato, Bifanas, Francesinha, and Carne De Porco à Alentejana just to name a few. Spend some time exploring, try something new.
I am very happy to find that this is not only holding up but drinking beautifully.
The hints of lemon, beeswax and toasted brioche are still evident on the nose but has softened, as one would expect.
The palate is alluring, and whilst lacking the racy acidity it possessed upon release it has evolved into something quite special and totally enjoyable. There is an undeniable richness on the palate with wonderful layers of beeswax, citrus oil, roasted nuts, and orange peel, with secondary notes of honey, pear, and peach. Excellent depth and complexity with impressive balance. This is a fine example of just how long Barossa Semillon can age.
It has all come together into one seamless tasting experience.
I am sure this still has some aging potential left but it is drinking so well now. If you have a bottle, or more, open one now and pair it with Shellfish, Swordfish on the grill, Salmon, and Chicken, Turkey, or Pork dishes.
Fruit from both vineyards (split into seven separate parcels) was handpicked and gently ‘whole bunch’ pressed to individual vats where they were left to settle. After 24 hours the younger blocks were racked to tank whilst the older more robust parcels were transferred to seasoned French barriques where they underwent a long cool fermentation. The various components were later ‘assembled’ prior to bottling on the 10th of December 2014.
South Africa is known for a lot of great things and quality Chenin Blanc is one of them.
The grapes are sourced from the oldest vineyards on the Reyneke Estate planted in 1974 and 1976 and are registered with the South Africa’s Old Vine Project (OVP).
For those more ‘technically minded’ I found this: “The grapes were whole bunch pressed and lightly settled. Spontaneous fermentation occurred in a combination of seasoned 300L French oak 2500L foudrés. After 10 months of maturation on the gross lees, the wine was racked from their vessels and readied for bottling, which takes place early January. A light dose of sulphur was added at racking, prior to bottling”. Source: Reyneke Wine Website.
Enticing aromas burst from the glass with green apples, pears, peaches with just a hint of honeycomb.
The palate is rich and inviting with a slight oily texture that cradles layers of yellow apples, honey, peach, and tangerines, with secondary layers of citrus, crème, and saline. Wonderful balance with delicate bright acidity, and surprising depth and complexity.
One of the nicest Chenin Blancs I have tried. Winemaker Barbara Melck and Stellenbosch have done it again. This is a must try wine.
This is the first Reyneke Chenin I have tasted but I would bet this has another 4 – 5 years of improvements to be gained.
Pairings should include Seafood, Shellfish, Seafood Risotto, Chicken Pasta with a cream sauce, and mild and softer cheeses.
I have been drinking Two Hands Wines for 20 years or so and their passionate pursuit of single vineyard and single regional varietals reflecting the specific terroir is not only admirable but exceptionally rewarding, not to mention satisfying for us as wine drinkers. My case in point is the Garden series- seven Shiraz from 6 different regions, two from Heathcote.
I was gifted a bottle of the 2020 Charlie’s Garden Shiraz, named after Michael Twelftree’s son Charlie. It is one of the Garden Series I have not tasted yet and looking forward to opening it.
The grapes for this Shiraz are sourced from one of the highest elevation vineyards on Mengler’s Hill in Eden Valley, a region known for producing elegant, restrained reds and one sip, I am sure you will agree, this is an excellent example.
The enticing nose draws you in with aromas of black and blue berries, dark cherries with subtle floral notes and eucalyptus.
The palate is surprisingly elegant, silky smooth and inviting for such a young age. Wonderful depth and complexity with impressive balance. Seamless layers of blackberries, plums, and blueberries, with secondary notes of dark cherries, vanilla, oak, and white pepper make you want to take another sip. I get the impression everything is where it should be- very intentional.
This is still a pup at only 4 years old. I can see definite improvements over the next 5 to 10 years- 2035.
Pairings should include New York Strips, Steak Diane, Beef Stew, Lamb, and Game, as well as your favorite cuts of meat from the grill. Light enough for bigger Pork and Chicken dishes with ample amount of cooking herbs.
Q: What do four brothers do when they inherit 50 acres of vineyards in the eastern section of Valpolicella from their father?
A: Buy 75 more acres and start a Winery of course.
They released their first wine in 1995 under the Tenuta Sant’Antonio label before launching a new project in 2006 under the Scaia label. If you are wondering about the name, it refers to the type of soil in the vineyards- a chalky, granular soil that falls apart easily. Scaia is a word in Veronese dialect for crumbs and imparts higher acidity and bolder fruit characters to the wine.
The palate is a light easy drinking red, soft, and welcoming, nice texture and balance with a friendly approachable attitude making this a midweek favorite with a pizza or a big bowl of pasta with some crusty Italian bread. Interesting layers of cherries, raspberries, pomegranate, and red plums with just a hint of blackberries, strawberries, and spices. Great early week drinking that will not break the bank. Nice length on the finish.
This meant to be drunk in its youth but I would be interested to see where it will be in 5 years.
Pairings should include Italian- pasta and pizza with red meat and chicken. I can also see this being enjoyed at Thanksgiving with Turkey, Ham, and Pork.
Marchese Antinori Chianti Classico Riserva 2021
I have tasted this several times before and it has always been a wine to put a smile on your face from the enticing nose to the welcoming palate, but I am getting ahead of myself.
The Antinori family has been making wine since 1385- that is 26 generations carrying the respect for tradition and the environment down through the centuries and forgive me for being just a touch sentimental, but I think you can taste that commitment in the wine. This is mostly Sangiovese with just a splash of Cabernet and Merlot.
The nose is seductive with enticing layers of dark cherries, red currants, with subtle notes of fields of flowers and a delicate sweetness.
The palate has a lot going on with interwoven layers of ripe cherries, plums, and raspberries, with secondary notes of blackberries, dried cooking herbs, earthy notes, mushrooms, and a subtle balsamic vinegar note. Wonderful structure and balance served up with elegance and restraint. This shares DNA with the iconic Tignanello, just far more approachable, and affordable.
Cellar time can range from 15 to 20 years, if you have the patience.
An absolute delight to drink. This is one of those wines that should be on your must try list.
Pairings should be Italian- Grilled Red meats and grilled vegetables, Chicken Cacciatore, Roasted Chicken with plenty of dried herbs, and of course charcuterie board with premier cuts of prosciutto, salami, and pancetta, along with garlic-stuffed olives and dried tomatoes, and Margherita pizza.
This is not your typical Paso Cabernet and sits just outside the box looking in. It is definitely worth chasing down.
The enticing nose is dominated by blackberries, plums, dark cherries, and with some cigar box and cooking herbs to round things out.
The palate is well crafted with intertwined layers ripe blackberries, plums, and cherries with interesting notes of olives, cooking herbs, and with nice texture and fine grain tannins that persist on a long finish. Excellent balance.
Cellar this puppy out to 2032 with confidence.
Food Pairings should include your favorite red meat dishes. Lasagna, Pepperoni Pizza, Stuffed Peppers with rice and ground beef, and Lamb and Veal should also be considered.
The Stand 2021
This is a blend of 85% Petite Sirah, 9% Syrah, 5% Mourvèdre and 1% Viognier. I decanted this for 2 hours to do it justice. This is a big wine with swagger and attitude.
The nose jumps out from the glass with aromas of smoke, plum, and blackberries with just a whiff of blueberries rounding things out.
The palate showcases ripe black and blue berries with secondary notes of dark plums, dark chocolate, coffee, and tobacco with some pronounced pepper on the finish. Mouthfeel is smooth and approachable with tannins evident. Nice depth and complexity with impressive balance disguising the 14.8% ALC with ease and a nice long finish.
Cellar this out to 2032 with confidence.
Food Pairings (like the Stand) your favorite red meat dishes, Lasagna, Pepperoni Pizza, Stuffed Peppers with rice and ground beef, and Lamb and Veal should also be considered.
The website will tell you “Labyrinth Wines are dedicated to making bold wines to enhance your life” and that is pretty accurate. Doesn’t all wine enhance your life?
Winemaker and Owner Rick Hill founded Labyrinth in 2000 and released his first wine from fruit sourced from Bien Nacido Vineyard from the Santa Maria Valley.
In 2002 he teamed up his future wife Lane Tanner to produce their first vintage release of Pinot Noir from the Yarra Valley in Australia.
Petite Sirah 2019
The original varietal name for this is Durif discovered in Franch in the 1880. It is an unintended cross between Syrah and Peloursin. Oddly enough Australia and California are the biggest producers.
The nose is brooding smoky aromas of blueberries, plums, and spices. This is definitely California Petite Sirah.
The palate is bold and brassy with loads of dark fruits and spices dominating with blueberries, plums, and a hint of dark chocolate. Tannins are evident and some decanting is needed to get the best out of this wine: 2 – 3 hours. Keep in mind this already has 5 years under the belt.
Cellaring out to 2030 will show rewards.
Pairings should include your favorite red meat dishes.
The nose is brooding smoky aromas of blueberries, plums, and spices. This is definitely California Petite Sirah.
The palate is bold and brassy with loads of dark fruits and spices dominating with blueberries, plums, and a hint of dark chocolate. Tannins are evident and some decanting is needed to get the best out of this wine: 2 – 3 hours. Keep in mind this already has 5 years under the belt.
Cellaring out to 2030 will show rewards.
Pairings should include your favorite red meat dishes.
Zinfandel 2018
The nose has aromas of black and blue fruits with hints of raisins and black currents.
The palate is bold, silky smooth and appealing with some restrained attitude. I did give it a few hours decanting which definitely benefited. Layers of blueberries, blackberries, and plums with secondary notes of dark chocolate and spices. Impressive balance which successfully masks the 15.6% ALC.
This has 6 years under the belt already, this will cellar out to 2028 with confidence.
Another great argument for not putting the grill away just yet. This will pair well with just about anything from the grill, or your favorite red meat dish.
This is 100% Cabernet Franc made from 35-Year-old vines and aged for 6 months in French Oak Barrels. The Consulting Winemaker is none other than Michael Rolland, who is a Bordeaux-based oenologist, with hundreds of clients spread over 13 countries as well as several wineries he owns or co-owns. If you do not know him and want to read more about him, go to https://en.wikipedia.org/wiki/Michel_Rolland
The nose is a potpourri of black and blue fruits with a hint of vanilla and an earthy note.
The palate is soft and approachable with fine grain tannins and impressive balance of acidity and fruit. Bold but with some nice restraint showcasing layers of blackberries, blueberries, and black current, with a nice mix of plums, cherries, dark chocolate, and vanilla underpinning this wine.
I allowed a much needed decant for a few hours but it is still young and will show improvements over the next 6 – 8 years- out to 2030 with confidence.
Do not pack your grill away just yet, pairing should include any red meat from the grill, but light enough to handle Pork or Chicken dished with herbs. Lebanese vegetarian dished would also work well.
Belasco De Baquedano Llama Malbec 2021
This is sourced from 110-year-old vines grown at an altitude of 3,456 ft in Medoza, Argentina, and spends 6 months in French Oak and a further 6 months aging in the bottle before release. The age of the vines and the attention to detail becomes obvious after the first sip. Wonderful depth and complexity for such a reasonably priced wine.
The enticing nose revels notes of ripe red cherries, blackberries, and a hint of dark chocolate.
This is a great example of an old vine Malbec without the bell pepper. Great structure and balance with a pleasant soft, inviting mouthfeel that greets you before delving into layers of blackberries, cherries, red plums with softer layers of blueberries, vanilla, and dark chocolate.
Cellar this out to 2030 without a problem
This is a great example of an old vine Malbec without the bell pepper. Great structure and balance with a pleasant soft, inviting mouthfeel that greets you before delving into layers of blackberries, cherries, red plums with softer layers of blueberries, vanilla, and dark chocolate.
Cellar this out to 2030 without a problem
Food Pairings are like the Cab Franc, anything from the grill would work, especially with black pepper and herbs.
All my favorite Roussanne and Marsanne wines have always be French, all that changed today when I tasted Avennia’s La Perle from Columbia Valley.
This is a blend of 78% Roussanne and 22% Marsanne and is everything you could possibly want from these varietals.
The man behind this exceptional wine is Chris Peterson, former winemaker with DeLille Cellars who, as history has seen, is known for making rich, elegant, and balanced wines.
Enticing aromas of ripe pear, Mayer lemons, Beeswax, and a potpourri of tropical fruits lead by bananas- almost like a tropical breeze. There is a perceived richness on the nose that I am hoping is on the palate.
The palate has the same richness that is underpinned by a subtle note of saline, and mouthwatering acidity that is persuasive, if not downright seductive. Intertwined layers of beeswax, bananas, guava skin, and mangos with subtle hints of pear. There is impressive texture, depth, and complexity with this wine. Wonderful length that gives you enough time to pour yourself another glass.
I am thinking this will cellar out another 6 – 8 years but I would not be at all surprised if it goes 10 plus years with improvements.
Re pairings, treat it like a Chardonnay: shellfish, seafood, and chicken dishes.
OK, that is the good news, the ‘bad’ news is, they only made 153 cases in total and most go to cellar door and club sales, and only a handful of cases made it into Indiana.
The Winery was established in 1997 by Jean Bousquet in barren, almost desert-like conditions in Tupungato, Uco Valley (Mendoza). An area written off by locals- an area without water, electricity, or roads and only 6 inches of rainfall per annum. Today, this picturesque winery covers 240 acres and sits at an altitude of 4,000 feet above sea level with the Andes mountains as a stunning backdrop.
The Winery is certified Organic, Biodynamic, Ecocert, and Vegan with a total sustainability commitment, and produces 35% of all organic wines exported from Argentina.
They are also the #1 Organic and Regenerative Winery in Argentina.
The Reserve wines are the next tier range of wines sourced from estate-grown grapes, with low yields and greater depth and complexity. The 4,000-foot elevation ensures the production of elegant wines with an old-world leaning.
Malbec Reserve 2022
This is a blend of 85% Malbec 5% Merlot 5% Syrah 5% Cabernet Sauvignon and is aged in French Oak for 10 months.
The nose is all red fruits dominated by cherries with just a hint of violets, mushrooms, and spices.
The palate is elegant and restrained (I did decant it for about an hour or so) with fine-grain tannins with a silky-smooth mouthfeel. Cherries, red currants, blueberries, and prunes, with hints of blackberries, tobacco, leather, and spices. Interesting combination of flavors but it does make it appealing and a delight to drink.
This will cellar out till at least 2030, if not 2035 with the correct storage conditions.
Food pairings should include rib-eye steak, Roasted Lamb and Pork, BBQ Chicken, and pretty much any red meat from the grill.
Cabernet Sauvignon Reserve 2022
This is a blend of 85% Cabernet Sauvignon 15% Malbec, and aged in French Oak for 10 months.
Enticing aromas of red fruits dominated by cherries, plums, and strawberries with an interesting mint/eucalyptus going on.
The palate has more depth and complexity with a soft inviting mouthfeel. Loads of
blackberries, black currant, and plums dominate with secondary notes of smoke and red fruits- cherries, red currant, and cranberry. Some fine-grain tannins, impressive balance, and good length on the finish make this a must-try Cabernet.
Like the Malbec, this will cellar out till at least 2030, if not 2035 with the correct storage conditions.
Like the Malbec, pairings should include rib-eye steak, Roasted Lamb and Pork, BBQ Chicken, and pretty much any red meat from the grill.
Vine to Table 