A very pale, almost onion-skin-coloured rosé with nice red berry fruit aromas on the nose. The palate is subtle and …
→ morePale in the glass with attractive and inviting mandarin citrus and lifted strawberry aromas on the nose. These mouthwatering characters …
→ moreA pink so bold it’s heading into the spectrum of light red and a character that is immediately appealing. This …
→ moreIf one were making a list of iconic Kiwi brands then Lindauer would have to be close to the top. …
→ moreMedium colour in the glass with a persistent bead, clean and rounded with nice fruit character, toastiness, creaminess and decent …
→ moreThough subdued the nose, opens up to reveal fresh grapefruit citrus, strawberries and cream all of which segues through to …
→ moreLast year we featured cava in the méthode traditionelle category as it is a wine that is made in the …
→ moreThe King Valley is considered the natural home of prosecco in Australia. Located in the north east of Victoria, the …
→ morePale in the glass with hints of spice against the floral character of white jasmine and honeysuckle, which are matched …
→ moreA lean and focussed example that is slightly subdued on the nose but with lovely aromatics of citrus, apples and …
→ moreSweet lime, lightly herbaceous sauvignon aromas, and a floral touch kick off this cutely named sticky sweet drop. It has …
→ morePenetrating sauvignon blanc varietal cues are the starting point here, and they are skilfully coupled to botrytised lusciousness and complexity …
→ moreLike ice wine, this was made from riesling juice concentrated by freezing. A spicy, aromatic nose suggests peach syrup, lime …
→ moreWorld class sweet riesling from the estimable Dr. John Forrest. It has brilliant deep golden colour and delightful aromas of …
→ moreIn France’s Loire Valley chenin blanc makes outstanding botrytised sweet whites. Loveblock’s version suggests New Zealand can do the same. …
→ moreA wonderfully opulent nose of juicy aromatics introduces a wine with succulent pear-like fruit and nutmeg spice. Sugar-acid balance is …
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