Simon J Woolf & Friends on Wild and Wonderful Wines
Very deep coloured, tannic and full of roasted twigs, tea leaves, hints of caramel and woodsmoke. The acidity is spellbinding, but all the components haven’t quite come together. A hint of botrytis (spices and marmalade) is noticeable on the nose. Read more
Ripe and creamy, with a silken texture and loads of spicy red berry fruit. The acidity and the minerality power the palate. There’s a wonderful fruit focus, with very gentle evolution for a 7.5 year old wine. Whether this says Read more
Super spicy, nervy blend with both the sour hit of Jaen and a vegetal kick from the Pinot. The nose is rather herbal and vegetal, the acidity a bit jarring, Overall, this lacks harmony.
A little smoky and reduced on the nose, with some bitter chocolate notes and orange peel. Then the acidity kicks in. Overall, while this has freshness and lift, it’s a little on the green, unripe side.
Dark, spicy fruit with a realy feeling of purity and focus. The violet hint on the nose is quite typical. The tannins are well integrated, and in general there’s a harmony here that was lacking in the Petite Syrah from Read more
Fascinating blend here, with plenty of lift from the Cab Franc, which also lends a bit of its softer, velvety texture to the proceedings. The fruit is spicy, with crushed black berries. There’s a purity to the fruit, yet plenty Read more
Iodine, hint of violets, inkwells and herbs on the nose. Attractive sour twang and a hint of bitter cacao. The tannins creep up on you, they’re grippy but not OTT. Characterful and with potential to age further.
Quite reductive, with redcurrant and cacao on the nose. Nice herbal notes, with a green pepper/pyrazine twang and an attractive bitterness on the finish. Good freshness and fruit, tannins are well integrated.
This is Ryan Deovlet’s first vintage of a ramato (a homage to the old Venetian style of lightly skin fermented Pinot Grigio). He told me he was inspired to make this wine after reading Amber Revolution. Just so you know! Read more
Baked fruits and roasted herbs on the nose, but with more aeration some freshly sliced pear also peaks out. The aromatics of the Sauvignon have mutated into a sage-like character – which reminds me slightly of Styrian skin macerated Sbs. Read more