Tasting Notes

A nose of violets, bramble and black cherry with a dark spice accent.

Mouth filling cassis and dark fruits abound, lovely mouth filling acid follow through with firm stuctured tannins, holding the wine on the palate, finishing with dark chocolate notes.

*This wine will see at least 2018-2020. The Cabernet is a beautiful component of this wine, it has endowed upon the Gallice an excellent vintage. (I hope you will find this on your palate and thoughts.)

Reserved tight acid, blackcurrant dark cerry and Dutch licorice. Masculine subtle oak holding firm tannins. Long finish on the palate.

* A decant of this wine will reward.

Blackcurrant pastille fruit, clove and cinnamon. Depth of character her from the Merlot grape. A dusty tannin finish in the mouth.

* Serious 100% Merlot with beautiful oak integration. Our first standing Merlot. 585 bottles only!

A perfume of blackcurrant, dark chocolate and roast red pepper with a subtle crushed bay leaf tone.

The formed tannin that the 2005 has shown gives structure for the length of this wine. Classic ripe Cabernet flavours, the black fruits and mocha. While the mid palate fleshiness is Merlot driven giving a lovely mouth filling quality.

* A careful decant of this wine will reward.

These Bordeaux varieties show classic blackcurrant and mocha presence. Ripe fruit with sweet flesh on the mid palate.

Entirely Shiraz, this rose was early picked. In the Provencale style, crushed, left on skins for a short time then pressed and put to wild ferment in three to four year old French oak for eight months.

Crimson copper hue in the glass.

Subtle oak with savoury quince notes, berry fruits and fresh acid giving it a clean dry finish.

Our first Chardonnay at the Golden Ball. Hand picked and put to ferment in 1/3 new French oak. Battonage on wild yeast and malo lactic fermentation. Ten months barrel age.

Subtle earthen Burgundy oak melds with pristine fruit from the glass. Mouth filling lime and citrus finishing lean and lasting on the palate.

Wild yeasts and malo lactic fermentation in 1/3 new oak for ten months.

Magenta hue, fresh blueberries and clove rise. Bordeaux oak binds in the mouth with cinnamon stick and dark berry fruits.