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The nose is intense and aromatic with more oak derived aromas initially, with pronounced smoky, charred wood and cured meat tones.
With aeration and warmth, the subdued fruit tones come to the fore with dark berries [plum, black and blue berry], with additional notes of bitter chocolate, violets and dried herbs. A compelling a complex nose that changes in the glass.
Make no mistake, this is a big wine, it is bone dry with luscious tannins and a long and lengthy finish. It has good grip, showing little astringency and the oak is well balanced with the acidity and the fruit of the wine. The palate is dominated by dark berries with secondary flavors of espresso, black tea and pencil lead or graphite.
A tank fermented and matured Viognier, blended with 12% Vidal Blanc. The nose is floral, with underlying tropical notes of pineapple and papaya. The palate is richly textured, but with enough acidity to keep this wine bright and lively. The finish is long and lengthy with just a touch of sugar imparting sweetness on the finish. A perfect wine to pair with spicy asian foods, or grilled seafoods such as salmon and grouper.
The wine has a pale straw color and has a nose that is beautifully expressive with aromas of wet stone, flint, matchstick, citrus and stone fruits, and upon aeration and warmth, tropical nuances and perhaps a touch of butterscotch or caramel from the oak.
The palate is lively and vibrant with a good core of acidity on the entry with flavors of red apple skin, green apple, lemon, citrus and stone fruits. The oak provides some texture and weight with the finish quite long and length.
A dry wine comprised of 71% Viognier and 29% Vidal Blanc, fermented and matured exclusively in stainless steel tanks. The nose is initially fruit forward with cantaloupe, melon and apricots, turning to more baking spice aromas with warmth and aeration. The flavors are centered around a core of yellow fruit, with good acidity creating balance with the long and weighty finish.
The wine has a deep color and is more ruby in appearance. The nose is profoundly expressive, with aromas of cherry, raspberry, tobacco, touch of cedar and graphite. With decanting and aeration, you get notes of bitter chocolate and violets. The tannins are soft and supple and there is good acidity which keeps this wine bright and lively, the oak is not aggressive at all, showing more restraint, balance and elegance. The flavors are typically red spectrum but there is focus and juiciness to this wine that I hope and think people will love. This will provide immediate enjoyment but will drink better in 3-4 years onwards. Food pairing: Roast lamb shank, Pork chops, Duck and Turkey
100% Petit Manseng. The nose is amplified and rich with primary tones of honey, beeswax, ripe mango and apricot. The palate is weighty and heavy without being cloying due to the elevated acidity of the wine. The oak is well integrated creating a wine that has balance and layers of flavors. The palate is sweet but again the acidity of the wine ensures this is not flabby, but rather racy and bright.