• The following 2015 Bodegas Altanza ‘Lealtanza – Reserva’ Tempranillo-based gem matured 18 months in French oak barrels then settled a further three months in large, pre-loved, French—Allier—oak vats.
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Bodegas Altanza ‘Lealtanza – Reserva’ 2015
DOCa Rioja, Spain $23.95 (208223) 14.0% alcohol
Aromas of dark bramble berry and black cherry interlace with pipe tobacco, piquant spice and grilled savory herbs. It flows over the palate with ripe sweet flavours—black plum, kirsch liqueur and black currant jelly framed with good tang and acidity and underpinned by soft tannin. It’s medium-plus bodied with good mouthfeel and a nicely balanced finish and aftertaste. This is well paced and well priced. Aerate/decant for two hours pouring alongside grilled back ribs slathered with spicy barbecue sauce. (Vic Harradine)
• The following 2018 Leyda Winery ‘Single Vineyard – Garuma’ Sauvignon Blanc was sourced from a unique area of coastal Chile. Fruit was hand-harvested and estate-grown picked at between 21.6 °C and 22.6 °C Brix followed by winery-selected clusters then gently whole-cluster pressed with only the best juice kept for this wine, 20% of the grapes were destemmed and macerated to extract thiols. The juice settled at 8 °C to 10 ° then fermented in stainless steel tank and 400 L oak barrels at 13 °C to 13.5 °C then finished at 16 °C for 18 days, The wine then spent seven months on the lees, aka expired yeast cells, with regular batonnage—regular stirring of the wine and the lees to enhance the texture and flavour. The final blend was 90% stainless steel tank wine and 10% from 400 L barrels.
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Leyda Winery ‘Single Vineyard – Garuma’ Sauvignon Blanc 2018
DO Leyda, Chile $16.95 (99309) 13% alcohol
A glorious nose of tropical fruit—mango and pineapple—interweave with aromas of savory herbs and mineral aromas. It envelops the palate with a gusher of balanced and beautiful, creamy-smooth flavours of Key lime pie and lemon curd persisting through the lip-smacking finish adorned by tang-infused white grapefruit. This also showcases excellent texture throughout and savory herbs on the aftertaste. Lovely sipped on its own, pour with mesclun salad dressed with olive oil and a light spritz of red wine vinegar under crumbled chèvre. (Vic Harradine)