Winery - Clos Malverne
* Expert NoteJanuary 12, 2012
Named by a previous owner after the Malvern Hills in England, and Frenchified by the current owner, Seymour Pritchard. Clos Malverne benefits from the cool-climate of the Devon Valley to produce structured wines, like this still-young 2004. With juicy, blackberry flavors, and layers of toast and herbs, this is a finely balanced wine. Not imported.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
If any proof were needed that South African wines are stylistically as close to Europe as they can be to California, it would be in this wine. With its tight structure, mineral fruit character and enclosed layer of cassis fruits, this is as Bordeaux as it gets outside southwest France.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Like many South African Shirazes, this one emphasizes the earthy, leathery side of the grape’s flavor spectrum, with only hints of dark plum fruit. Still, the damp earth and hummus notes are pleasant, and the right food match (perhaps a grilled steak topped with chimichurri sauce) would help accentuate the fruit.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Sharp, with tart red fruit, green tobacco, and a deep elefunkiness that doesn't let go. The modest fruit is overwhelmed by the earthiness and harder, more bitter metallic elements that ascend on the finish.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Cherry, plum and toast elements mingle in this stylish but rather dry, lean red. Nevertheless, the oak bears heavy on the fruit. Shows substantial structure and should hold well though the decade. But a more refined fruit-to-wood balance could elevate this red to the heights it clearly aspires to.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Suave and dark, with blackberry-licorice aromas and flavors, a full mouthfeel and substantial tannins. If this comes off as slightly facile due to the very pronounced oak, it still has great appeal. Finishes long and smooth, with black coffee and espresso notes, and the structure to age for a few years.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
A pleasant, full nose of earth, hickory, apple and a note reminiscent of rum-raisin does not extend to the toasty, brown sugar palate. The eucalyptus-laden finish is sharp and minty.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Opens with black cherry, toast and dark chocolate aromas. Followed by green herbs and grass that chase the tight, well-oaked fruit on the palate. Comes off as eucalyptus on the cherry-chocolate finish.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Sweet and sour fruit, not unlike stewed rhubarb, colors the nose and palate. Although it is a little watery, peppery tannins pick up the slack. Closes with eucalyptus, char and bitter herbs.
0 out of 0 people thought this note was helpful.
* Expert NoteJanuary 12, 2012
Plum skin and mesclun greens sharpen the palate, but the oak holds sway with warm, toasty char and molasses notes. An oak lover’s cocktail pour.
0 out of 0 people thought this note was helpful.
