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This show a golden colour, distinctive of black grape varieties ; very fine bubbles. The nose offers beautiful aromatic complexity ; ripe fruit and spicy aromas ; hints of roasted apples, apple compote and peaches. Subtle combination of structure, length and vivacity ; bubbles like velvet ; pear, brioche and spicy aromas, notes of fresh walnut.
A Jeroboam is the equivalent of 4 standard bottles.
Decanter: 95Pts; Gilbert & Gaillard: 95Pts; Falstaff: 94Pts; Guia Penin: 94Pts; James Suckling: 93Pts; Wine Enthusiast: 92Pts; Tom Cannavan: 92Pts
Elegant, intense ruby colour. This Chateauneuf-du-Pape is the perfect combination of gourmet aromas and sweet spice notes, with a nose on cherries, cinnamon and cocoa. Its full bodied palate reveals a bouquet of red and black fruit. Well balanced with a nice acidity which underlines its fruity aromas, this wine offers a long finish. 10-year ageing potential.
Wine.com: 93Pts; Wine Spectator: 92Pts, Vinous: 92Pts
Crafted from organically-grown grapes
A blend and 75% Sauvignon Blanc and 25% Semillon, this beautifully textured wine is already balanced but has a fine future. The cool, crisp texture contrasts with ripe fruitiness and spice from wood aging. Features an atypical bitter orange edge that melds nicely with the core of lemon curd, gooseberry and nectarine notes. Flashes of verbena and orange blossom check in, leading to a long singed almond thread on the finish.
Wine Enthusiast: 94Pts; Wine Spectator: 93Pts; Decanter: 93Pts; James Suckling; James Suckling: 92Pts
The nose opens discreetly with fresh aromas of lemon, citrus fruits and a hint of anise. After aeration, the bouquet gains in complexity, unveiling softer notes of vanilla and coconut. The attack is spicy and balanced, driven by well-ripe fruit. The finish, taut and dynamic, stands out for its lovely persistence. This wine displays great freshness and excellent ageing potential. This wine pairs ideally with salmon tartare with pink peppercorns, sea bass in a citrus salt crust or a pike soufflé accompanied by pochouse sauce.
Decanter: 95Pts; James Suckling: 93Pts
This wine is aged for 12 months in French and American oak barrels and 12 months in the bottle; it offers dark ruby in the glass, blackberry, cocoa powder and crumbled sage aromas. It is smooth in the mouth, with silky tannins and black cherry, blackberry, citrus zest, milk chocolate and violet flavors that dissolve into an enduring finish.
Wine Enthusiast: 94Pts; Hudin.com: 93Pts; Guia Penin: 90Pts
This reveals aromas of ripe blackberry, blackcurrant, cedar, tobacco and delicate graphite notes. Medium-bodied and beautifully balanced, it displays silky tannins, a generous fruit profile and a mineral-driven finish, making it an elegant and accessible introduction to the character of Château Croizet-Bages.
Spier Estate’s flagship wine comes from west and northwest-facing slopes of the Helderberg is the place where all the vines were grown, and all within a 10km radius, and produce only 6,000 bottles yearly. Decomposed granite soils retain water well, allowing for slow ripening and heightened mineral complexity. The area benefits from the cooling effect of the nearby Atlantic.
The balance, and the refined elegance of this blend, with its long finish, is the result of a growing season that goes down in my books as textbook perfect. A properly wet winter, some spring rain and a dry, mild summer allowed for longer hang-time, followed by quick picking.
Grapes are handpicked, De-stemming and hand-selecting all adds to a great taste, in the end. Every detail is crucial. The components were mostly fermented in small 600L roller fermenters for quite a long time on the skins, giving it time to settle and come into its own. Malolactic fermentation was done in barrel – a period of about 24 months on the lees in barrels. The difference grapes are then tasted, blended and sent back into the barrel for 4 to 5 months, before racking and bottling. This wine will show best at 10 years after harvest, and will complement rich red meat dishes like ribeye, beef roasts and smoky barbeque fillet steaks.
There’s superb balance between sugar and natural acidity. With all the grapes being of Helderberg origin, we were able to achieve consistency in style. Cabernet Sauvignon was everything we wanted it to be – and more – so we gave it dominance in the blend. Adding Cabernet Franc from a younger vintage in the final blend contributes a freshness and element of surprise.
Tim Atkin: 92Pts
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