Pleasure Gardens Co.
Enfield Wine Co.
Haynes Vineyard Chardonnay 2018
Lots of tart yellow fruit, pineapple, oak. Some light VA, deep concentrated acids. Lots of drinking pleasure, good concentration though doesn’t seem quite reach the level of elegance it might’ve. — 5 years ago
Enfield Wine Co.
Antle Vineyard Pinot Noir 2014
Without a doubt the most Burgundian Cali Pinot I’ve had the pleasure of drinking. This has the darkest red fruit - raspberry, black cherry and super-ripe pomegranate, with a core of musky, skunky fresh turned composty soil, mushrooms, red and purple flowers, and lots of spice. Another really impressive but not at all surprising expression from John Lockwood. One of my favorite CA winemakers. I’ve already inquired about getting more of this. Enjoyed with herb- and lemon zest-rubbed wild local salmon (slow grilled with mesquite smoke), pearl couscous and an herby garden salad. — 6 years ago
Desire Lines Wine Co.
Experimental Series No 2 Fred's Home Block Mourvedre 2018
Mataro in perfect balance. This bottle literally arrived with a broken neck from shipping and I had no choice but to finish it off immediately and salvage a sneak peak. Pure pleasure while holding the perfect amount of complexity you want from the delta terroir, which is not a large window, and proves to those who can make it the real mastery that lay in the glass. This is not at all what anyone expects from Mourvèdre. It is like blending the best of Beaujolais and both northern and southern Rhône all at once without weight or heaviness at all, just the pure glide of complex fruit and romance. The winemaker feels this deeply and it is very obvious he knows exactly what he is doing. This is the very best that could be done with this👌🏼 — 7 years ago
Château Brane-Cantenac
Grand Cru Classé en 1855 Margaux Red Bordeaux Blend 2005
This is the first 2005 I’ve opened that was truly impressive this young. It’s untypical for most Margauxs. Bright mid red fruits on the palate with elegance and dripping acidity. Impressive bottling!!! Wish that I had bought a case in futures vs. four bottles. FYI, I never buy more than 6 bottles of almost anything.
The nose reveals, ripe; dark cherries, blackberries, black plum, black raspberries, strawberries, cherries, baked plum, high glass blue fruit hues, dry cranberries and pomegranate. Vanilla, light cinnamon, hint of clove, dash of nutmeg, pinch of white pepper, very dark, rich soil, limestone, pee gravel, cherry cola, fruit tea, black/red licorice, dry top soil/clay, a faint whiff of mint, some red fruit liqueur notes, bright red florals, blue flowers and fresh dark and fresh slightly withering florals.
The body is medium to just barely pushing full. The tannins are well rounded, soft and a bit dusty. The wine gently glides beautifully over the palate. The red fruits shine. Dark cherries, strawberries, cherries, pomegranate, blackberries, black raspberries, plum and blue fruit hues on the long set. Vanilla, light cinnamon, hint of clove, dash of nutmeg, very dark, rich soil, limestone minerals, pea gravel, some crushed dry rock powder, cherry cola, dark fruit tea, black/red licorice, dry top soil/clay, a faint whiff of mint, some red fruit liqueur notes, used leather, saddle-wood to light cedar, light cigar with ash, bright red florals, blue flowers and fresh dark and fresh slightly withering florals. The acidity is like a rain shower. The structure, length, tension and balance are magnificent. The long, elegant, well balanced, polished finish is delicious and goes on and on. This wine has really hit its stride, yet will continue to improve for another 10 years and perhaps beyond. After two hours in the the decanter, the wine put on weight and showed more dark fruits on the long palate set.
Photos of, Chateau Brane Cantenac, Owner Henri Lurton, field-hand doing the back breaking work of picking and their oak vat room.
Producer history and notes...Chateau Brane Cantenac started out in the early 17th century. At the time, the small estate was known as Domaine Guilhem Hosten. The vineyards and estate was developed by the owner in the late 1700’s by the Gorce family.
Their wine was so highly regarded back then, it was one of the more expensive wines in all of Bordeaux, selling for almost as much money as Brane Mouton. This is interesting because of who went on to buy the vineyard in the 1800’s.
The Baron of Brane, also known as “Napoleon of the Vineyards”, purchased the chateau in 1833. At the time of the sale, the estate was called Chateau Gorce-Guy. To get the funds to purchase the Margaux vineyard, the Baron sold what is now called Chateau Mouton Rothschild, which was at the time of the sale, known as Chateau Brane-Mouton.
In 1838, the Baron renamed property, taking his name and the name of the sector where the vineyards were located, calling it Chateau Brane Cantenac. The chateau later passed to the Roy family, who were well-known in the Margaux as they owned Chateau d’Issan as well.
Jumping to the next century, in 1920, the Societe des Grands Crus de France, a group of merchants and growers that owned several chateaux located in the Medoc including; Chateau Margaux, Chateau Giscours, and Chateau Lagrange in St. Julien, purchased Chateau Brane Cantenac.
Five years later, M. Recapet and his son-in-law, François Lurton, took over Brane Cantenac along with Chateau Margaux. Lucien Lurton (the son of François Lurton) inherited Brane Cantenac in 1956.
Today, the estate is still in the hands of the Lurton family. Brane Cantenac is currently owned and more than ably managed by the capable, Henri Lurton.
After being given the responsibility of managing Brane Cantenac, it was under the direction of Henri Lurton that large portions of the vineyard were replanted. Vine densities were increased, the drainage systems were improved and the plantings were also, slowly changed to their current plantings.
The 75 hectare vineyard of Brane Cantenac is planted to 55% Cabernet Sauvignon, 40% Merlot, 5% Cabernet Franc, 5% Carmenere and .5% Petit Verdot. Carmenere was used for the first time in the 2011 vintage. The Petit Verdot was planted in 2008. 2017 is the first vintage where Petit Verdot was added to the blend.
The 75 hectare Left Bank vineyard of Brane Cantenac is essentially unchanged since it earned Second Growth status in the 1855 Classification of the Medoc.
At least that is the case with the 45 hectares used to produce the Grand Vin of Brane Cantenac. Those 45 hectares are planted close to and surrounding the chateau. Those vines are located just in front of the Cantenac plateau and are the best terroir that Brane Cantenac owns. This parcel is the heart and soul of their wine.
They have other parcels, which are further inland, but much of those grapes are placed into their second wine. Those additional hectares can be divided into 3 main sections.
Behind the chateau, they have 15 hectares of vines on gravel and sandy soils. They have 10 hectares across the road with sand, gravel and iron and a 13 hectare parcel with gravelly clay called Notton, which is used for their second wine. More than vineyards, the property maintains beautifully, manicured gardens and verdant parkland.
Today, more than 25% of Brane Cantenac is farmed using organic farming techniques. It is expected that over time, the amount of hectares farmed with organic methods will be increased. 12 of those hectares are farmed using biodynamic techniques as well.
3 hectares of vines they own in the Haut Medoc appellation are planted to white Bordeaux wine varietals due to the the cooler terroir in that part of the appellation. The soils are gravelly clay. The vines are planted to 80% Sauvignon Blanc and 20% Semillon.
Chateau Brane Cantenac is vinified in a combination of temperature controlled, traditional, 22 oak vats, 18 concrete tanks and 20 stainless steel vats that vary in size from 40 hectoliters all the way up to 200 hectoliters, which allows for parcel by parcel vinification.
40% of the fermentation takes place in the oak vats. The oldest vines are vinified in vats that are selected to allow for separate parcel by parcel vinification.
The younger vines are vinified more often together in the same vats. However, the Carmenere and Petit Verdot are entirely micro-vinified, meaning that those grapes are completely vinified in their own barrels, using micro-vinification techniques. This takes place with the Carmenere and Petit Verdot because the amount of grapes produced is so small. Some vats of Brane Cantenac can be co-inoculated, meaning they go though alcoholic fermentation and malolactic fermentation simultaneously.
Malolactic fermentation takes place in a combination of French oak tanks and barrels. The majority of the Grand Vin goes through malolactic in barrel. The wine of Brane Cantenac is aged in an average of 60% new, French oak barrels for 17 months before bottling. The initial 2 months of aging is done with the wine on its lees, which adds more depth to the wine.
There is a second wine, Le Baron de Brane. The use of a second wine at Brane Cantenac is not new. In fact, previously, the second wine went under the name of Chateau Notton, which took its name from one of the main parcels where the grapes were planted. There is a third wine, Margaux de Brane, which is usually Merlot dominated.
Production of Chateau Brane Cantenac is about 11,000 cases per year depending on weather conditions. — 8 years ago
Enfield Wine Co.
Watson Ranch Napa Valley Chardonnay 2019
Simply superb! 12.4 Napa Chard? Hell yeah. Smooth, silken, near-perfection. Ripe pear, melon, and dark, black apple. Great acid-fruit balance…soft, flirty fruit. What a pure pleasure with gratin and Smoking Goose rum soaked ham…. — 2 years ago
Northern Monk Brew Co.
Northern Star Chocolate Caramel Biscuit Porter
Oooh, I love this. It pours beautifully black and thickly with a dense head. Aromas of coffee and chocolate and a smooth taste of caramel, coffee, chocolate and hints of biscuit and hazelnut.
A super ale. One for cold winter days and autumn evenings, as much as a tranquil summer afternoon or like today, a bright spring day.
Northern Monk has brewed a little can of pleasure. — 4 years ago
Bedrock Wine Co.
California Syrah 2018
Completely muted showing mostly its alcohol on night one. Luckily before opening I saw the 14.5% abv and I immediately knew this would take a minute to come alive, especially after arriving in the mail only one month ago. Anyhow, day 2-4 and the wine was ripping. It’s a full on pleasure bomb with all the red and purple and black fruits and just the right amount of savory qualities. This is very bedrock style; pleasure forward with respect to its terroir and California heritage, but mostly pleasure and once open a little over the top slutty but honestly still balanced. I really like this as a food wine too. I had it with pizza, Mexican food, pasta, and a rich vegetable dish and it was just so much fun to drink with all that. Value here but beware; seems like no one here who has reviewed this wine so far has allowed it the ample 12 hours to open up after popping the cork. This wine will need some time before being a pop and pour show. ‘This should slay for the money’ - Morgan Twain Peterson — 6 years ago
Bedrock Wine Co.
Coast To Foothills California Syrah 2017
Absolutely sublime young north coast Syrah. Elegant, transparent, and positively dripping with blueberry, plum, and lavender character. Smoky at first but quickly giving way to waves of fruit. The delicacy and finesse here are really exceptional for a syrah at this price point, and the fresh, almost red-fruited acidity assures that this would be exquisite with food. Drink now for sheer, unadulterated pleasure or sock it away for 3-4 years for added spicy complexity. You genuinely can't lose. — 7 years ago
Thierry Allemand
Cornas Reynard (R) Syrah 2009
My co-WOTN was this open and captivating Cornas that was showing so much for a relatively young 💯 percent Syrah. This is probably the best youthful Cornas I’ve ever had the pleasure to drink. Dark hued plum, tar, smoke and burnt wood. Tremendous depth and intensity. Thank you @Michael Meyer! — 8 years ago
Bedrock Wine Co.
Ode to Lulu California Old Vine Rosé Blend
Sommelier, International Wine Guild; Balistreri Vineyard; Sales, Joy Wine and Spirits
It might shock you, but my favorite rosé is not French but instead comes from California! Blasphemy, I know - but Bedrock's Ode to Lulu is just that good. The difficulty is actually finding a bottle. For the last three years, I've only been allocated a case (or less) to sell here in Denver. It's possible you are one of the select few I've actually told about this wine... If not, now is your chance. This is the first year there's an "okay" supply. It won't last, but you should be able to get a bottle.
So yes, it's not French but it's made in the same style and method of Tempier Bandol Rosé- the most sought after, cult rosé out there. The name "Ode to Lulu" is actually an homage to the 4.5 foot tall, 101 year old woman named "Lulu" Peyraud (born Lucie Tempier) whose father gifted the Mourvedre heavy estate to her and her husband Lucien Peyraud. The wines they would go on to produce from the 1940's onward quite literally defined Bandol and put it on the map as some of the best rosés out there. She's still alive and presumably drinking plenty of wine.
This California-born "Ode to Lulu" is modeled after the great Tempier, but has some unique properties compared to it's French namesake. For one, the vines are EXTREMELY old. Tempier defined itself by focusing on old Mourvèdre and Grenache plantings, but even these French vineyards cannot compare to what Bedrock is working with in California. If you don't know, Bedrock is the winery of Morgon Twain Peterson, son of legendary Ravenswood founder Joel Peterson. Morgon grew up making wine and through his father has cultivated relationships with some of the most important heritage vineyards in California. The "Ode to Lulu" is made from Mourvèdre and Grenache planted as far back as 1888! These are some of the oldest plantings of these grapes around and make for unbelievable wines. Tempier's average vine age is around 40 years old today. Bedrock's is over 3x as old. Insane.
Morgon may be young, but he has a life time of winemaking experience. He started making wine with his father when he was 5 years old and hasn't stopped yet. In addition to absorbing his father's knowledge on heritage vineyards, he is a real student in the world of wine, earning a "Masters of Wine" designation (this industry's highest achievement). I've been drinking his wine for several years and I can say that his wine is made extremely thoughtfully and with expert attention to detail. This is true even with a wine as humble as rosé.
Unlike most California pink wine, Bedrock is not produced by "bleeding off" juice from a red wine. Instead, the grapes are picked early and separately at very low potential alcohols, and whole cluster pressed with low extraction. This preserves the freshness and acidity, creating a wine of clarity. In an old blog post I dug up, Morgon explains this idea:
"I pick at potential alcohols lower on the scale where brightness and lift still exist. This is not to say that fruit does not matter—I use Mourvedre from a block planted over 120 years ago for requisite concentration of complexity of flavor—but like fine champagne, the wonders of rosé lie in its unbearable lightness of being."
I agree with this idea of rosé and I think most people instinctively do as well. It's no coincidence that our best selling bottles come from provence. However, I urge you to pick up at least one bottle of this Ode to Lulu. It's a wine that's close in spirit to the best French rosé but made from vineyards that are American and unrivaled in age.
This is the fourth vintage of Ode to Lulu I've tasted, and I would say that's the most elegant yet. The 2015 was maybe my favorite for it's depth and I picked a few up to age, drinking my last bottle recently... This new vintage is great now, but it will reward with a short cellaring time. Honestly, if you can hide 2 bottles and drink them before fall or into next year, you will be blown away. Bandol rosé is a wine that improves dramatically over the course of 6 months to several years (Tempier Rosé is known to go decades). This bedrock is no different.
I can personally attest to past vintages gaining depth with time. How is this possible? Unlike other rosé which should be drank young, Bandol and Ode to Lulu are made of Mourvedre, a grape that is naturally reductive and resistant to oxidation. Further, the acidity is high and alcohol low. As the acidity starts to fall away, a depth and richness of character will emerge. In fruitier/riper rosé with more alcohol, this richness becomes too sweet and cloying... Not the case here. This keep balanced through time, gaining complexity while remaining refreshing.
You should buy this wine. However, I think there is one more important facet to rosé that I should mention before you do... Rosé is not always about what's in the glass itself. Rosé is really an ethereal thing... It's more so an "essence" of terroir and vintage rather than a sturdy, hard representation like red wine is... Sorry if that doesn't make sense but what I'm trying to say is that sometimes rosé is more about the place and the people you enjoy it with than the exact flavors themselves. Of course, we cannot all visit the picturesque village of Bandol to visit Lulu Peyraud; but I think, with this sunny Colorado weather, we can come close. Perhaps Morgon said it better than I can:
"Proper rosé is refreshing, life-nourishing stuff that revives the soul... I drink as much for pure pleasure as for intellectual stimulation. In the warmer months there is something sacred about a late afternoon meal of cold chicken, fresh garden tomatoes, and rosé. It is one body in the sacred trilogy of rustic simplicity." - Morgon Twain Peterson
#rose #oldvine #lulu #tempier #bedrockwineco — 8 years ago
Bedrock Wine Co.
Griffin's Lair Vineyard Syrah 2009
Beautiful cool climate Syrah. Absolutely delicious and a pleasure to drink. — 8 years ago
Pleasure Gardens Co.
Black water Palomino 2020
Vintage 2020 | lots of minerals, pleasant bitters, no crowdpleaaer this wine from the palomino grape — 3 years ago
Bedrock Wine Co.
Evangelho Vineyard Heritage Red Blend 2019
What can I say? Pleasure in a glass. I just really love me my Bedrock Evangelho and this vintage in particular. Intoxicating aromas of cinnamon, cigar box, sweet berry fruit and dried thyme/rosemary/mint. Full bodied and ripe, but really fine, silty (as opposed to silky) tannins give it structure and there is ample acid there providing a punchy freshness. Most surprisingly of all, is this wine’s deceptively light touch. I’m tempted to polish off the bottle in one sitting, but at 14.5% abv that would be a bad idea. Pair with Snoop’s half time show performance (we just won’t tell him that this puts his 19 Crimes to shame) Prior notes apply. — 4 years ago
Desire Lines Wine Co.
Shake Ridge Ranch Syrah 2017
It’s pretty easy to over-do Syrah in this location. Desire Lines does a phenomenal job of keeping dessert-like pleasure and seriousness of terroir in check. Lifted and fruited like a modern northern Rhône or Cru beaujolais with a little less seriousness to boot but also this is young and booming. Held straight for 5 days. Get the feeling that this will resolve very slowly over time to show more what earthy and cool characteristics it has in its hand. This wine feels extremely stable and a kaleidoscope of possibilities lay herein. — 7 years ago
Other Half Brewing Co.
All Green Everything Triple India Pale Ale
All Green Everything from Other Half is a terrific hazy IPA. It was streets ahead of others when it first came out. Now it probably lacks a bit of the finesse of some of its peers but still has tons of depth a nuance. A reference point and always a pleasure. — 7 years ago
Sinegal Estate
Reserve Cabernet Sauvignon Blend 2016
Of the Napa wines I tasted over 4 days on this trip, the 16 Sinegal Reserve & the 13 Seavey Cabernet were my favorites. Both great wines but, stylistically very different. The Seavy big and bold and the Sinegal pure beauty & elegance.
The nose reveals very dark currants. Dark & milk chocolate. Blackberries, creamy black raspberries, black plum & plum, mocha powder, core of anise, beautiful dark spice, soft volcanic soils, some dry brush and lavender, violets and fresh dark red florals.
The body is full. The tannins are really meaty but, exceptionally soft, fine and meaty. Lots of dark spice with plenty of heat. The mouthfeel is gorgeously sexy with feminine elegance. Dark & milk chocolate. Blackberries, creamy black raspberries, black plum & plum, mocha powder, core of anise, beautiful dark spice, big sweet tarry notes, soft volcanic soils, some dry brush, lavender, violets and fresh dark red florals. The acidity is perfect. The finish is well balanced sexy and gorgeous. The structure, tension say this needs to cellar eight to ten years.
Photos of; tasting cellar area, modern stainless tanks, outside terrace tasting and or dining area and their grounds and lake.
Producer history and notes...Sinegal Estate was founded in 2013 with wines made from their 30 acre Inglewood estate in St Helena (not to be confused with the Inglenook Estate in Rutherford). This is not a new property, it was part of an original land grant and its more modern day history dates back to 1879 when owner Alton Williams purchased the property and planted the first vines in 1881.
The property has changed owners a number of times over the decades. At one point the Jaegers’ owned the estate, Bill Jaeger and his wife Lila lived here. These Napa Valley pioneers were in part responsible for helping establish Freemark Abbey and Rutherford Hill. Lila was also a gardener and established beautiful gardens on the property.
Owners, David (father)and James (son) Sinegal purchased the property in 2013. James was the co-founder of Costco and once CEO. David worked at Costco for 21 years.
After the purchase, David divided each of their vineyards into smaller blocks, picking selectively (30 times in 2013) rather than all at once, and adding technology to the vineyards so they have up to the date reports on a number of data points including temperatures, soil moisture and various barometric pressures. If they want to selectively water, say vine #67 in row number three, they can do so with their irrigation system. Extremely efficient!
Nine acres of vines are planted to various red varietals including; Cabernet Sauvignon, Cabernet Franc, Malbec and Petit Verdot. They have some of the older Cabernet Franc vines in the valley that are 30+ years old.
The soils here are diverse and can vary even within small geographic ranges on the property. Some of their vineyards are planted on the valley floor – while their upper vineyards are hillside, on the edges of the Mayacamas Mountains.
Their landscape above the property is interesting and part of the Mayacamas Mountains. Visually, it appears drier than other parts of this mountain range and the vegetation reflects that with grey pine and more open natural vegetation rather than the thicker wooded vegetation more commonly associated with parts of Spring and Diamond Mountains to the north.
After purchasing the property, David created planned and laid out his vision to create a world-class boutique wine making operation. Many wineries in the Napa Valley can take years before they come to fruition, not so here. After only about 10 months, the existing winery was remodeled. 6,500 feet of caves were expanded and drilled into the hillside behind the winery and a new hospitality center was built. The hospitality center ties in very well with the winery. From the small tasting room, large doors open revealing the tanks.
A vegetable garden slightly under an acre grows just south of the winery building. Vegetables from this garden are sold to nearby restaurants.
A skeleton key appears on the labels of their wine and is prominently displayed on the outside of their winery building. This has historical significance. The original key opens the front door to the historic home on site and is displayed in the tasting room. With respect to the history of this property, this one key has already become iconic to the brand.
You only need to look inside of the winery to see that their wine making team is focused on quality. Each of the small lot tanks have built in pumps which can be controlled and programmed to do pump-overs anytime of the day or night. In addition, these tanks have multiple points at which the temperature can be controlled. These tanks do not necessarily handle all their fermentation’s. They also ferment small lots in puncheons and barrels as needed. Control across the board is the key here and it is the control of the details in wine making that is is so integral from when the fruit first arrives through to when it is bottled.
2013 was their inaugural release. The focus is currently on two primary varietals, Sauvignon Blanc and Cabernet Sauvignon. The 2013 Sauvignon Blanc were sourced from the estate but, then it was determined it was growing in an area better suited for red varietals so it was torn up and new plantings were made in the back of the property. While not far from these original plantings, their new home for their Sauvignon Blanc features different soils and is growing in a cooler part of the property.
The wine making team has been experimenting with the style of this varietal since 2013 with subsequent vintages seeing more oak. Especially, using the slightly longer cigar shaped barrels , which have extra surface area for maximizing complexities including textural feel imparted from aging the wine on the lees in these particular barrels. Maceration on the red wines is often 8-10 days and sometimes up to 20 days.
Most of their sales are direct to visitors or through their mailing list. However, they do have some distribution outside California in Florida, New York and Washington. Primarily to restaurants. — 8 years ago
Antiyal
Valle Del Maipo Carménère Blend 2015
This is the Antiyal Valle de Maipo. It’s 48% Carmenere, 36% Cabernet and 16% Syrah.
I only tasted two wines at Antiyal. This one and an unlabeled 2016 Syrah/Garnacha blend. Sadly, I was not in a position to take detailed notes.
This Carmenere, Cabernet and Syrah blend was a pop & pour. Despite this, it was full of ripe dark currants. The body was full. Tannins nicely rounded. The wine drank beautiful young with a nice round structure and showed beautiful elegance.
Their label pays homage to the indigenous native Indian population in the Southern part of Chile. They are sadly being treated much the way the Yanks treated North American Indians only at a much later date. For years, they were left alone. Until recently, the Chilean Government has given their land rights to Corporation since the unification of Chile.
Antiyal started small as a Garage producer. Their first production was 3,000 bottles. They’ve now grown to around 15,000 bottles with added hectares directly across the street.
Alvaro (Co-Owner-Winemaker) and his wife Marina are salt of the earth people. They started this winery in a garage and have grown into a medium size Viña in Maipo.
They believe in being completely bio-dynamic and enjoying walking the walk. They put everything from their farm and vine waste back into the vineyard. They create compost for the year from their farm animals and Viña leftovers (unused grapes, stems, canes, leaves, cow manure etc.) They also do everything by the cycle of the moon.
It was a pleasure to spend a couple hours with them walking their vineyards and talking about their amazing practices. Very enjoyable afternoon.
I thank them for all their time and sharing their knowledge.
Photos of; their Estate vines with the Andes Mountains from their Viña rooftop, milk cow, used oak barrel (no new oak use) and one of their Vina buildings. — 8 years ago
Freddy R. Troya
Torbreck The Descendant Shiraz–Viognier 2022 Barossa Valley, South Australia 🇦🇺
Overview A seductive, Rhône-inspired blend of approximately 92% Shiraz and 8% Viognier, showcasing aromatic lift, silkiness, and elegant power. The Descendant leans into finesse and perfume while retaining serious Barossa depth, delivering a beautifully polished expression that feels expressive, vibrant, and effortlessly compelling.
Aromas & Flavors Lifted floral aromatics of violet, lavender, and rose petal lead, followed by ripe red and black berries, dark cherry, blueberry compote, and hints of baking spice and white pepper. The palate is silky and layered with juicy fruit, subtle savory notes, gentle cocoa, and a lingering floral-driven finish.
Mouthfeel Medium-plus to full-bodied with a supple, flowing texture and refined tannin structure. The Viognier brings brightness and aromatic tension, keeping the wine lively, polished, and graceful despite its natural richness.
Food Pairings Herb-crusted lamb rack. Duck breast with cherry or plum glaze. Grilled pork tenderloin. Moroccan-spiced lamb tagine. Semi-firm alpine cheeses or aged sheep’s milk cheeses.
Verdict Elegant, aromatic, and beautifully balanced, this is a wine that highlights the sensual side of Barossa Shiraz while preserving depth and complexity. A compelling, refined expression that offers immediate pleasure and excellent aging potential.
Did You Know? The Descendant follows the Côte-Rôtie tradition of co-fermenting Shiraz with a meaningful portion of Viognier, enhancing aromatic intensity, mouthfeel, and freshness while maintaining structural integrity.
🍷 Personal Pick A stunning wine that delivers perfume, polish, and charm in every glass. An exceptional expression for those who love Rhône elegance layered onto Barossa generosity.
— 5 months ago