Kym Milne
Deep straw, aged, complex toasty and nutty aromas with significant bottle age. Toasty bottle aged flavours, quite rich and full. Rich, complex textured style with good acid. Flavours and richness worked well with this dish
Stuart Halliday
Hot buttered toast, roast hazelnuts, showing some aged characteristics, dry, lovely acid, full bodied style of wine. Great with food that has some richness, but needs some acidity to cut through a dish
Oliver Masters
Medium gold colour, open warm fruited nose, gentle palate but just lacks a little freshness and length
Natasha Hughes
Rich and toasty, with a dried stone fruit character. Generous, broad palate. Lacks a bit of concentration.
Corey Ryan
Amber coloured, lifted complex aldehyde baked apple and some toasted biscuit undertones. Lovely acid focus, texture and length. Very complex earthy and mushroom undertones. Well made wine with complexity in mind. The aldehyde and toasty characters together with the very fine and focused acidity work very well with the creamy pasta dish.
Matthew Deller
Developed, oxidative, broad Brut style. Appearance shows golden development. Aldehyde, caramel, nuts, dried citrus, potpourri. Quite rich and broad, but with linear acidity. Grainy texture. Quite long. Food subdues the more adverse effects of the oxidative elements and makes the wine appear relatively more refined.
|
