Producer's Tasting Notes
Colour: Deep, dark red
Nose: An instant formic lift, elevating a mix of African/Middle Eastern spices – cumin and dried fennel flirting with aromas akin to soaked dill-pickle juice.
Less Marananga blueberry and juniper notes detected than normal, yet so many other shiraz variants leap forward to entice ...
Intermittent wafts of just-cooked pound cake and a cumquat/apricot-preserve strudel – i.e. innocent fruits in tandem with other ‘niceties’!
Oak? A forensic audit may uncover some carefully hidden nutty and ginger notes derived from this source.
Palate: A boysenberry/mulberry slurry, almost a coulis, with a smidgeon of cola/creamy soda flavours.
Prominent tannins augment and propel an impression of a svelte film of raspberry seeds/pips, to heighten textural appeal.
Supportive oak adds weight – contributing structurally yet hesitating to add to the flavour-pool.
An ironstone/ferrous (haemoglobin) impression noted on back-palate
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