'Here complexity and power are the name of the game, power both in depth and length. Fresh acidity is woven like a thread of silver through a tapestry, orange blossom, lemon curd, white peach and nectarine, pink grapefruit and toasty oak notes come and go.'
97 Points - James Halliday
"It's Hunter Semillon, Jim, but not as we know it. Wild ferment, some skin contact and the addition of a smidge of Gewurzt have resulted in a wine with classic Semillon light grassiness, but extra layers of grape-pulpy texture and richness."
A scintillating oxidatively handled, solera-aged, sherry-like wine from southern depths of the French Med (a town called Maury).
Made from Grenache and Macabeu, with a residual-sugar level of 90grams, this decadent elixir is the perfect foil for Dark Chocolate, or rich deserts. Like tawny port, its dense, with fruitcake, fig, cocoa and malt. Brilliant stuff.
The gift that keeps on giving. Jim Barry's take on the famed grape variety from Santorini in the Greek Isles has fast become one of the biggest selling alternative wines at My Wine Guy, and for good reason too.
Originally planted in the Clare in 2012, the Assyrtiko holds court with the regions great Riesling wines, with notes of Meyer lemon, melon and a saline/mineral twang. Epic stuff, we just can't keep it in stock long enough.