)Sweet scents of Bosc pear, acacia flower, green melon, and tangerine carry nimbly over to the palate, where they’re met by glimmers of pineapple and tangy citrus cream followed by a lick of salinity on the finish. Juicy yet clean, this sparkler wears its 15 g/L residual sugar well.
This blend of 88% Glera and 12% Pinot Noir is as cheerful as they come at 15 g/L residual sugar. Red currant and cranberry pop on the nose, gentled by vanilla and key lime, while strawberry and citrusy acidity rouse the mouth, balanced by a soft mousse and a snap of fresh linen on the finish.
Quite delicate as Proseccos go. At first blush, fragrances of white flower such as chamomile, Gala apple, and Asian pear appear tinged with honeydew before alighting smoothly on the palate amid brushstrokes of white peach and Meyer lemon. 9 g/L residual sugar.
Ripe black cherry and cigar leaf lead the way for this savory red. Earthy notes appear mid-way, with coffee flavored oak surrounding Porcini mushroom and soy sauce.
Tingly notes of key lime and lemon verbena with a hint of salinity grace the palate. Stark acidity adds freshness, with back notes of linen, white flower petals, and Mandarin orange. Over delivers in price and quality.
Voluminous notes of violets and dusty cherry skins are attention-getting. Espresso and graphite chime in mid-way for further grip and structure. Blackberry beckons on the finish, brandishing its ripeness and integrity with notes of cedar and Worcestershire.
Deep, dense, nearly opaque core, excellent intensity and purity, blackberry, ripe plum, cassis, black olive tapenade, smoke, broad and full on the palate while maintaining superior balance, the oak is beautifully integrated in a seamless manner, the tannins are evident, but ripe and round. Drinking extremely well at the present time, but with the ability to cellar well for up to ten years. Produced from organic fruit, 94% Cabernet Sauvignon, 5% Petit Verdot and 1% Malbec.
Pale, green-tinged color, igniting a complex, layered, and captivating aroma. Citrus zest, stone fruit, subtle smokey oak, tarragon, and dill flavos with lifted acidity. Refined and elegant. The full impact of the aroma and palate comes through with just a slight chill, extended finish on the back palate. Five months aged on the lees lends volume and texture to the palate. Produced from organic grapes.