Named for the moon on the day of harvest from a highly-prized biodynamic vineyard, the fruit was in peak condition, full of ripe flavours and enjoyed a languorous fermentation. Blood red in the glass. Traditional Rhône characteristics of mulberry and oyster shell with a white-pepper tang. Toothy tannins round out this classic, Old World Syrah. It wants very much to find itself next to roast duck.
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Ripe and fine. The classic Chardonnay preface with buttered toast and fresh cashews on the nose. On the palate, think white peach juice running done your chin. An elegant, rounded wine with stunning length. A bit of a rockstar performer for this year’s vintage.
100% Kenton Valley Chardonnay, wild yeasts, nine months bâttonage, 12 months in 10% new French oak.
Glinting like a golden beach bathed in late-afternoon sun, the nose on this wine is surprisingly musky, rustic and – dare we say – ‘red’. The aromas evoke a firm cheese spiked with peppercorns or a young sopressa. The palate is quinine-tangy, lemon pith and almost saline with an enticing tannic backbone of young rosemary. Juicy pear fruits to taste. An uncommonly complete and complex white.
100% Lobethal Savagnin, wild yeasts, nine months bâttonage, 12 months in 100% neutral French oak.
Custard cream with a green-apple bite. The last of the fruit to come off the vine followed by a luxuriously gentle fermentation has resulted in confectionary flavours atop a firm acidic plinth – pure pear drops. This is a wine that will lend itself exceedingly well to sumptuous, exotic dishes – Chinese sausage or fragrant Thai chicken rice would fit the bill.
100% Lenswood Pinot Gris, 100% concrete ‘egg’ fermenter, wild yeasts, unfined.
Intensely aromatic with a fair whack of green hops and hippy weeds. A full palate of fresh, new young plums and mulberries with a generous sprinkle of cinnamon and nutmeg. A Pinot Noir that wears its classic varietal attributes proudly on its sleeve. Will pack away nicely if you’re a glutton for delayed gratification.
100% Lenswood Pinot Noir, 70% whole bunch, wild yeasts, 100 days on skins, unfiltered & unfined, 10% new & 90% neutral French oak.
When you find yourself sniffing a wine and arguing about colognes and who was the slicker leading man, Tom Selleck or Pierce Brosnan, you know you’re nearing the end of an enjoyable afternoon. Sandalwood and bergamot with an orange blossom lift on the nose. Fully ripe, dark-red cherries with gripping tannins. A wine so hearty it tastes like it’s good for you.
100% Blewitt Springs Grenache, 100% whole bunch, wild yeasts, one month on unmacerated skins, matured in 100% neutral French puncheons.
MSG. Mourvèdre Shiraz Grenache. This is a dark, brooding, deep contemplator of a wine.
Think existential angst, just a lot more enjoyable. Exactly what you would expect of a Rhône blend reborn in a sun-burnt country – luscious, fleshy and intense with the lift of rose-petal concentrate. The tannins on this wine, similar to the BK Sparks Grenache 2015, are coating and mouth-filling, though considerably more rounded, grippy and sweet. Grab a bottle of BK Red Blend 2015, a soulful friend, a fire pit and a starry night and solve the world’s problems.
100% Blewitt Springs fruit, 100% whole bunch, wild yeasts, one month on unmacerated skins, matured in 10% new & 90% neutral French puncheons.
After a year luxuriating its way through a continuously rolling ferment in an egg-shaped Nomblot vat, this wine has emerged evoking a romantic, Orientalist passion for the exotic.
Pure, rounded, feminine seduction with the slick glint and bready sweetness of warm brioche. Heady Indochine aromas of lotus flowers and star anise dominate on the nose. The weight is tantalizingly delicate but with the sensual concentration and complexity of pot pourri and a lingering palate. In past vintages this wine has tended from steely to razor-like; 2014 by contrast is in the sensory realm of the satin sheen of a Burmese cat on a silk pillow.
This perfect little vineyard acts every year as a vintage barometer calibrated to admirable accuracy.
To judge by this year’s offering, it was a vintage of robust balance and beauty with no one element emerging supreme. On the nose are scents of the beeswax seal on a bottle of Tokay Aszu. On the palate, the primary fruit and the complexing oak flavours meld together seamlessly, like circular breathing creating a continuous harmonious tone. No voluptuous flab but no waifish heroine chic, either, just gloriously fit and perfectly toned.
With an ethereal, oily, freshly herbal scent of crushed young stinging nettle and oregano in late spring, this vintage’s version of Skin-n-Bones White is the picture of chubby, cherubic vitality.
Texture is at the heart of the Skin-n-Bones game and this time around the sensation is best described as downy, like tender new sage leaves. Balanced, firm phenolics and veritably visible rolls of youthful flesh. A true study in vinous tactility.