Mitchell McNicol Riesling 2014
I have great respect for Mitchell’s history of producing classic, high quality, Clare Valley Riesling. As such, I expected this wine to be sound, balanced,
I have great respect for Mitchell’s history of producing classic, high quality, Clare Valley Riesling. As such, I expected this wine to be sound, balanced,
Ripe granny smith apple melds with cinnamon spice to bring an inviting apple crumble aroma, followed by nectarine and ripe lemon. There is a pastry
Powerful stone fruit drive aromatically; yellow nectarine, subtle apricot, and white peach at the fore with some cinnamon spice, subtle quince beneath, and nicely integrated
Green peppercorn sits above vibrant blackberry to start, before black tea, graphite, mocha, tilled earth, pan juices and gentle menthol emerge with air. Lovely depth,
The wines of Monchiero just seem to get better and better each year. This fits the traditional Langhe Nebbiolo brief in its drinkability, but couples
Old vine Barbera, with some over 100 years old. 100% stainless steel. Cherry skin, morello cherry, graphite, blood plum, fennel seed, and cinnamon. Positive restraint
Pear, apple, sea spray into oyster shell, preserved lemon, and subtle green capsicum cut through a glimmer of clotted cream – very pure and inviting
100% Croatina. Deep ruby colour. Boysenberry, dark plum, blueberry, black tea, menthol spice, and lick of graphite cutting through. Nice vibrant medium bodied palate with
A masterclass in poise and complexity. Sous bois, balsamic, dried red rose, dried cherry, subtle tar, smoked meat, black tea. Beautiful balance and restraint, with
Vibrant aromas of preserved lemon, green apple, nashi pear, and subtle walnut. A saline mineral note comes out with air adding to the complexity and
100% Verdicchio. Aromas of green apple, nashi pear, ripe lemon, and citrus salt to start. Some quince, lemon rind, a deeper sea salt/saline mineral note,
A blend of 60% Semillon and 40% Sauvignon Blanc. Aromas of lemon wax, pear, subtle melon and hay upon first look, followed by brine, bath
Open and generous aromas of decaying rose, clove, dusty nuance, subtle bramble, dark cherry, and dried crushed thyme. Some air unlocks a tilled earth note
100% Nebbiolo. Aromas of clove and sweet biscuit at the fore thanks to the Riserva level oak (24 months), followed by spearmint, salumi, and roasted
50% Montepulciano, 50% Sangiovese. A compelling melding of black pepper spice, iodine, black cherry, black currant, a dusty old oak nuance, and salted meat. Some
Nebbiolo dominant, with Croatina and Vespolina in support, all coming from 70-year-old vines on glacial soils in the Ghemme and Sizzano sub regions of Alto
100% Nebbiolo. A lovely onion skin colour. Ruby grapefruit, orange peel and pith, orange oil, amaro, rosewater, musk – complex and vinous. Equal parts bitter
The inaugural Riserva release from this producer. Fruit from the Ronco Maso cru, aged in large old Slavonian oak. This is complex and appealingly autumnal.
Fermented in stainless steel before maturation entirely in amphora (‘anfora’ in Italian). Beguiling and intriguing aromas of rosewater, Turkish Delight, quality maraschino cherry, orange rind,
70% Nebbiolo, 10% Vespolina, 10% Croatina, 10% Uva Rara, wow, we’re on here! Very mineral off the bat, which is enchanting and attention grabbing. Restrained
The fruit for this wine is taken from ‘Home Block’ which is the vineyards around the house. 13% abv, 80% Nebbiolo, 10% Croatina, 10% Vespolina
Single vineyard, ‘Vecchi Vigneti’ translates to ‘Old Vines’ with this taken from sites planted in 1935 and 1950. The cepage is 50% Nebbiolo, 40% Croatina,
From a single site planted in volcanic soils in the Roacio sub-region of Bramaterra, this is 70% Nebbiolo, 20% Vespolina, and 10% Croatina. Fermented in
Italy only recently approved the Prosecco Rose D.O.C. in May of 2020, and Babo were purportedly one of the first to import one to Australia.
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