For some reason I’ve been staying away from the Spice Route wines in the hopes of blocking off some time to fully immerse and learn about the brand.
I’ve tried a few of their wine here and there. But when a winemaker recommends this from Vino Pronto’s shelves, you buy it…and try it.
Black cherry, mulberry, strawberry, meaty barnyard, tobacco, cardamom and black pepper on the nose. And violets. I was surprised by how juicy this was, far more delicate than I’d expected. The medium finish reveals some baking spices (nutmeg and cardamom). Powdery tannins.
Vini + Viti:
Unirrigated bushvines, hand harvested at 25.1 Balling, destalked and crushed in open concrete fermenters, pressed and transferred to seasoned French and American barrels for malolactic conversion and a further 14 months.
Balance (1) + Length (½) + Intensity (½) + Complexity (1) = A good wine
Drink now, but potential for much further ageing.
Tasted on a Fruit Day and Root Day according to the SH Biodynamic Calendar. I usually write these sparse notes over two days because I’m rubbish at tasting, so it takes me a while to write these notes.