Mt. Bera A la Naturale Tempranillo 2024
- 91
- $48
- Drink by: 2025-2029
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Similar to its GV sibling, in a squat bot, amphorae fermented, only 468 bottles were made. Again, a vineyard in the Adelaide Hills which is certified organic but in the process of biodynamic conversion. An opaque purple hue, the nose suggests a plush and rather languid wine. There are notes of plums, mulberries, chocolate and violets with sour cherries emerging towards the finish on the palate. There is decent length here and firm tannins giving noticeable grip. This should provide pleasure over the next three to four years, although don’t hesitate to open it earlier.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
