An assortment of interesting new arrivals.
Alcoholic, fatty nose of toffee apples and cream.
Soft and full-bodied with rounded, sweet gooseberry and floury apple fruits. Aromatic with a fairly light finish.
Good drinking soon.
Bright with a green tinge.
Aromatic, fatty, alcoholic nose.
Rich and alcoholic with oily/buttery flavours, well-balanced and aromatic with good acidity and a long finish. Medium-dry but very rich.
Deep, bright gold.
Honeyed nose with some oak - starting to show petrol aromas.
Medium sweet, with rich, ripe fruit, honey and petrol flavours and a toasty, mature style.
A very good match for spicy, oriental foods and room for development.
Restrained, aromatic nose with plenty of alcohol.
A gorgeous, mature mouthful of aromatics, resin, wood, peaches, cream and nutmeg.
Very well balanced with a long finish - almost a Fino tang at the end.
Forward, accessible nose of violets, hung beef, vanilla - a touch of volatility that I would normally associate with red Burgundy.
Full bodied and soft, with velvety texture, flavours of dark chocolate, earth and tar, good bracing tannins and a long warm finish. Wow!
Rich, toasty, honeyed quince nose.
Very concentrated, ultraripe, honeyed flavours with notes of hay.
Still very young, but complex and showing very nicely.
A classic Chenin Blanc!
Quite restrained nose with nutty aromas.
Superbly concentrated but elegant, with honeyed fruit and some oak.
Well balanced and drinking now.
Rich 'Oloroso meets Madeira' nose of burnt rubber, toasted raisins and nuts.
Rich and piercing, with flavours of molasses, nuts, raisins - amazingly concentrated.
A must for all lovers of sweet, fortified wines.
Fresh, ripe fruits on the nose - needs time to open out.
Fat and fleshy in the mouth with flavours of gooseberries, kiwi fruits, blackcurrant leaves and nuts - sensational.
Good rounded drinking now.
Opaque and young in appearance.
Forward nose of pepper, spice and violets.
Rich, soft and velvety in the mouth, flavours of spices, capsicums and oak. Massive extraction with plenty of tannin and alcohol.
A bit over the top at the moment but should develop very nicely over the next 4 to 5 years.