Mud House Sauvignon Blanc 2017
Colour: Pale lemon. Nose: Lifted aromatic nose of snow pea, nettles and guava. Palate: The front palate fills with fresh melon, citrus and grapefruit flavours. The crisp grapefruit like acidity extends the palate to a long mouth-watering finish. Food match: Vietnamese seafood spring rolls, with fresh coriander, lime and crunchy vegetables.
Ardbeg Distillery Single Malt Scotch Whisky 10 year oldArdbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat; rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance. Typically most whiskies are chill-filtered and reduced to a strength of 40% ABV. Ardbeg Ten Years Old, however, is non chill-filtered and has a strength of 46% ABV, thus retaining maximum flavour, at the same time giving more body and added depth. It's whisky with none of the goodness taken out! Aroma: A burst of intense smoky fruit escapes into the atmosphere - peat infused with zesty lemon and lime, wrapped in waxy dark chocolate. Bold menthol and black pepper slice through the sweet smoke followed by tarry ropes and graphite. As you dip your nose in further, savour the aroma of smoked fish and crispy bacon alongside green bell peppers, baked pineapple and pear juice. Add water and breathe in the vortex of aromas rising from the glass. An oceanic minerality brings a breath of cool, briny seaspray on chalky cliffs. Waxed lemon and lime follows with coal tar soap, beeswax and herby pine woodlands. Toasted vanilla and sizzling cinnamon simmer in the background with warm hazelnut and almond toffee. Taste: An explosion of crackling peat sets off millions of flavour explosions on the tongue: peat effervesces with tangy lemon and lime juice, black pepper pops with sizzling cinnamon-spiced toffee. This is followed by a wave of brine infused with smooth buttermilk, ripe bananas and currants. Smoke gradually wells up on the palate bringing a mouthful of warm creamy cappuccino and toasted marshmallows. As the taste lengthens and deepens, dry espresso, liquorice root and tarry smoke develop coating the palate with chewy peat oils. Finish: The finish goes on and on - long and smoky with tarry espresso, aniseed, toasted almonds and traces of soft barley and fresh pear.
Argyle Willamette Valley Pinot Noir 2015Argyle Pinot Noir is an honest representation of the Willamette Valley. Fermented entirely in small 1.5 ton lots and plunged by hand, Argyle Pinot Noir is blended for purity. The nose leans towards dark cherry, red raspberry and spicy earth, while the middle palate is lush and graceful. On the back end, the wine builds density and focus as the silky yet, subtly firm tannins build into the long, energetic finish.
Merry Edwards Russian River Valley Sauvignon Blanc 2016The translucent, aurora-gold hue of this wine predicts what's to come in the glass. Mouthwatering and luscious, its aroma overflows with tree-ripened fruit - nectarine, quince, peach and Fuji apple - as well as a hint of floral perfume and tropical notes of ripe, juicy pineapple, passion fruit, papaya and mango. Sophistication has come early for this wine with a strong impression of developing minerality. In the mouth, it's round, lush and vibrantly balanced across the palate. Richness and weight counterbalance bright acidity supported by flavors of tangerine, lemon zest, candied orange peel and sweet pink grapefruit. The finish is luxurious, lingering on well beyond any rational expectation.