Tasting Notes: The wine opens with a captivating aroma of ripe stone fruit, zesty citrus, and buttery brioche. On the palate, it is rich, full-bodied, and textural with layers of flavours that reveal themselves slowly and elegantly. The ripe fruit flavours are complemented by a subtle hint of vanilla, which is derived from oak aging. The wine has a long and satisfying finish, with well-balanced acidity that keeps the palate fresh. This wine is perfect to drink now or within the next 2-7 years, and will pair well with grilled seafood or roasted poultry.
REVIEWS:
Cam Douglas MS, 93 Points -The Shout Magazine A wine with a silken texture and flavours of pear and apple, baking spice and white peach, some grapefruit peel and fine sandy soil mineral flavours. Medium+ to near full-bodied with fine wood and fruit tannins, medium+ acid line and a Brazil-nut butter highlight. Balanced, well made and ready to drink from the day of purchase through 2027. The acid line and citrus highlights along with a developing mineral and piquant frame are key highlights that remain persistent as the wine opens out in glass.
About Dicey: The Dicey Brothers are renowned winemakers based in Central Otago, New Zealand. Before starting their label, they gained invaluable experience by working with well-known wineries in the region, including Mount Difficulty and Peregrine. They have established a reputation for producing some of the best wines in the region, with a deep understanding of the terroir of Bannockburn. Their wines are highly sought after by wine enthusiasts around the world.
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