HALLIDAY WINE MAGAZINE By James Halliday
‘The pale salmon pink colour doesnt hint at the intensity of the wine in the mouth. Here spiced fruit, acidity and a subliminal hint of sweetness all compete for attention on the very long finish…’
93 POINTS
HUONHOOKE.COM By Huon Hooke
‘Light straw hue; nutty, toasted-almond aromas – some barrel fermentation nuances apparent. The palate is rich and still quite restrained, but there is a tickle of sweetness, as well as barrel-induced richness and very good flavour. The wine is balanced, soft and finishes fairly dry, with some persistence. A good example of Prosecco.’
• WINEFRONT • HUONHOOKE.COM • HALLIDAYWINECOMPANION
‘Nebbiolo can be all the way from light to full-bodied, this deeply coloured wine is unequivocally full-bodied, made in the old Piedmont style even though only eight months in oak. It’s not rough or raw, the tannins ‘liberal’ (says Freeman), but not dry. Just get a large (1kg) flame-grilled bistecca and the world will be your oyster.’
CANBERRA TIMES By Chris Shanahan
‘Winemaker Brian Freeman chides Australians for restricting, “The pouring of dessert wines till the end of the meal – usually already heavily weighted to sugary treats”. Instead, he suggests serving stickies with savoury entrees, such as blue-mould cheese or duck liver pate. Amen to that, possibly with Freeman’s sinfully luscious Dolcino, made from late-harvest, botrytis infected viognier grapes.’
DAILY TELEGRAPH By Tony Love
‘This delightful sweetie can’t help being a welcome autumn guest before or after dinner. Has concentrated fruit sugars and delicious glace ginger and lime marmalade flavours.’
MEDICAL OBSERVER By Peter Hay
‘Being Antipodean means we sometimes do things upside down. One of them is drinking dessert wines with, well, desserts. Sounds daft but our confrères in France look for contrasting flavours that heighten the experience, hence the habit of drinking these wines with either foie gras or blue cheese. Sounds weird but it’s a marriage made in heaven as with this lean stickie, which isn’t too cloying and is chocablock full of delicious tropical fruits and ginger highlights. Next time you have some people over try this combo and challenge the status quo inside out and upside down.’
OCEAN MAGAZINE By Ken Gargett
‘Try this delightful Dolcino…with its honey, beeswax, florals and orange peel notes – think crystallised ginger. A lovely and easy drinking style…’
INDAILY.COM.AU By Philip White
‘Made from Viognier deliberately unpruned to encourage botrytis strike, it has a prickle all its own in that alluring pickled ginger fragrance. It’s fluffy of texture, but that cushion, with its appropriate sweetness, is neatly offset by considerable high-country acidity. So sure, take it with your afternoon paté on toast, even with contrasting crudités or giardiniera, or try it for elevenses with Haigh’s ginger chocolates.’
HALLIDAY WINE COMPANION By James Halliday
‘Elegant medium-bodied cabernet…no attempt to over-extract or over-elaborate.This is just what the terroir should give; varietal fruit expression in a demure red berry fashion; fine earthy tannins, just so.’
94 POINTS
