Waters
Still Waters Vineyards
Merlot 2017
Not too full but tasty nonetheless. Cherries and plums and vanilla, oh my! — 3 years ago
Waters
Forgotten Hills Syrah 2013
Lovely Syrah ($20) with rack of lamb, fruity, earthy delicious — 3 years ago
Elysian Springs
Silent Waters Adelaide Hills Pinot Noir
2020 vintaged. Genuinely surprised at how much I like this wine. Would definitely purchase again — a year ago
Still Waters Vineyards
Reflections Red Blend 2017
Hint of currant, berries and vanilla. — 3 years ago
Still Waters Vineyards
Viognier 2020
Young, but nice acidity and sweetness from pears. — 3 years ago
Shirataki Shuzo
Jozen Ginjo White Junmai Sake
The waterfall that is eternally fed by the waters of melting snow — 2 years ago
Frogmore Creek
Tasmania Chardonnay 2020
A buttery style but not overdone. From the over performing Coal River in Tasmania. Currently fruit flavours are subdued but it is very young and will develop. Went well with 6 “delectable “ Cape Bruny oysters grown nearby for an average of 18 months in some of the cleanest waters on the planet. The glass of the Frogmore Chardonnay was too young and was dominated by the fabulous oysters. — 2 years ago
Still Waters Vineyards
Cuvée Blanc White Blend 2020
V. nice white blend. Slightly acidic, hints of pear and chamomile. — 3 years ago
Vanessa
Take us to Corsica!!
We’re prepping for an upcoming class with this beauty, which comes from the southern tip of Corsica (the most southerly wine region of France 🇫🇷 ); an appellation called Corse Figari AOC.
The vineyards are farmed biodynamically (certified since 2006) and are situated on a plateau at the base of the Omu di Cagna mountain ⛰️, not far from dramatic Bonifacio cliffs rising up from the azure blue waters of the Mediterranean.
It’s made with Vermentinu (aka Rolle or Vermentino) by Clos Canarelli, devoted to producing high quality terroir-driven wines made with indigenous varieties.
This wine offers a bouquet of lemon and orange peel, white peach, crisp green apple, just-ripe pineapple, honeydew, citrus blossom, elderflower, crushed stone, arugula, and custard.
It is both vibrant and rich with a creamy mouthfeel and layered complexity. It’s absolutely delicious and we cannot wait to share it next month. — a year ago