The things that make a successful quaffing wine can be quite different from those that make a wine rewarding to sip contemplatively. This wine is a case in point. We cracked it open last night to share amongst a group of people who just wanted some wine to go with food.
On the nose, there are aromas of tropical-ish fruit (perhaps some banana too) and a more astringent, herbal edge. It has impact (in that the flavours register easily upon sniffing) but is not a wine that dominates the moment. The palate is quite generous, surprisingly full in body, and shows a similar spectrum of fruit flavours as the nose, along with exceptionally well judged phenolics that contribute texture, freshness and the impression of astringent fresh herbs. It’s not a refined wine, but the very coarseness of each element is what makes this wine so easy to drink. It’s not a wine you have to work hard at, it gives what it has easily, and it’s balanced to encourage another sip, then another…
To return to my starting point, a good quaffer will often fly slightly “under the radar” insofar as it doesn’t stand out in any particular way, but that’s what makes one so good to drink. This wine is generous and tasty, whilst completely avoiding all the pitfalls of cheap wine — cloyingly simple flavours, lack of intensity, strange flavours, unbalanced structure (lack of or too much), etc. Great BBQ wine.
Date tasted: December 2007