Winery - West Cape Howe
* Expert NoteJanuary 12, 2012
Surprisingly firmly built, with crisp acids and firm tannins framing plummy, blackberry fruit and vanilla, cinnamon and clove notes. Good now with rare meats, or cellar through 2010 to round off today’s rough edges.
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* Expert NoteJanuary 12, 2012
This is a medium-bodied, well structured Cabernet that looks set to reward at least 3–4 years of cellaring. It already shows a complex array of flavors, ranging from coffee, leather and earth to plum, blackberry and dried spices. It just needs some time for the firm tannins to soften.
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* Expert NoteJanuary 12, 2012
A solid value, the Zeepard Shiraz feaures aromas of chocolate, dark fruit and cinnamon, broadening out on the palate into flavors of plum, blueberry, cola and a hint of wintergreen. It’s got decent weight for an inexpensive wine, with a round mouthfeel and fine-grained tannins on the finish with a texture like ground cinnamon or cocoa powder. Drink now.
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* Expert NoteJanuary 12, 2012
This is a rather thick and viscous rendering of Viognier, with pear and pineapple fruit that makes a powerful statement while at the same time lacking a little bit of complexity. Finishes tart.
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* Expert NoteJanuary 12, 2012
Smells like mango, plus a pickle-like note. On the palate it is mouthpuckeringly dry, like grapefruit juice, with nuances of apricot and orange.
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* Expert NoteJanuary 12, 2012
This Chard offers mealy Golden Delicious apple flavors hung on a narrow frame. Modest floral aromas and citrus peel flavors start and finish the wine.
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* Expert NoteJanuary 12, 2012
Roasted meat, floral notes, peppery spice...sounds rather nice. Add in silky tannins, hints of coffee and blueberry and a long finish, and you have a pretty wine at a realistic price. Drink now-2014.
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* Expert NoteJanuary 12, 2012
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* Expert NoteJanuary 12, 2012
Complex nose of sour cherries, orange pekoe, vanilla and black earth fades to a simpler palate of black cherries underlined by a gravel note. It’s full-bodied, juicy and mouthwatering; a good choice for roast suckling pig. Drink over the next year or two.
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* Expert NoteJanuary 12, 2012
Don’t let a slight hint of burnt-match aroma bother you—just decant this wine to aerate it before serving. Crisp apple, pineapple and citrus flavors are fresh and straightforward, showing decent length and intensity.
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