We enjoyed this wine very recently and the flavour- red fruits and a hint of vanilla – and its texture – like velvet – is vivid in my mind. It was delicious.
Tasty Cabernet – bursting with ripe cassis and mixed berry fruits.
Warming, with plum, cherry and blackberry fruits amid a soft velvet blanket – a juicy well-rounded, fleshy wine much praised by Australia`s wine guru James Halliday who scored it 95/100.
Always a tasty fruit compote, the wine is also complex having been matured for 24 months in small oak casks. Enjoy with beef or game – and then again with the cheeses!
William Downie established his own label in 2003 after several years living and working in Burgundy.
His intention is to produce wines of purity and detail that reflect their place of origin. They are made in the most natural way possible, not pushed or shoved in any direction. They are not added to or subtracted from.
Although each of the William Downie wines is made from Pinot Noir, the Yarra Valley, Mornington Peninsula and Gippsland are more different than they are similar.
The Mornington Peninsula, our favourite, is hedonism personified.
Deeply flavoured, with a very sound structure and a heady, open perfume of flowers reminiscent of irises, roses and violets. Then cherries followed by roasted nutmeg-vanilla spice. Amazing bouquet. On the palate seamless, textural, silky – the flavours unfold layer by layer - fruit flavours of dark cherries, blackberries and raspberries – and a hint of tomato. The wine has depth, complexity and intensity. Powerful, well-homed and homogenous. Excellent.
Syrah and Grenache from old Barossa vines, matured in two-thirds french oak, one third American. An icon wine of Australia.
A delicious blend of 75% Cabernet Sauvignon, 20% Cabernet Franc and 5% Merlot – so left bank Bordeaux in style and as you might expect, a terrific match with lamb.