An absolute stunner from Jim Olsen. The very pale color belies a luscious fruit aroma that is followed by an initial intense key lime pie taster . The whole-mouth experience continues with bright, crisp ripe apricot flavor overlain with toasted almond hints and a certain amount of vanilla. A background burst of minerality adds further complexity to this magnificent wine. I am not familiar enough with the Manton Valley character to know if this hint of minerality is typical but I certainly found that it appealing. A wine powerful enough, without being buttery (this is Jim Olsen after all!), to match up against our blackened Coho salmon and subtle enough to showcase the fruit. A wine that is ideal to serve as a crisp aperitif and to follow through with during the meal.
Nigel on Ken Deis Cabernet Sauvignon Napa Valley 2013
With a rich, opaque plum color and brighter edges at the glass, a swirl releases the viscous legs and opens up a complex aroma. My first impression was of pencil shavings and then of leather. When I tasted it it was like getting a spoonful of crushed blackberries but with an immediate balance of muscular, yet elegant, tannins at the tip of my tongue. Was that really a hint of maple bacon mid palate? For sure I tasted a light blueberry note in the aftertaste that went on and on. This is a young, robust and multi-layered wine that drinks well now after a splashy decanting but really will come into it's own in a few years. A classic Napa Cab from our Ken!
Nigel on Scott McLeod Chardonnay Carneros Napa Valley 2013
This is a wine for those who think people grow out of white wines and "move up" up to drink red wines. Ha Ha! This is a huge blockbuster of a Chardonnay. I'm stingy in giving out 5 stars but Scott knocked this one out of the park. I see Burgundian in the official description: I've never purchased a white Burgundy but this is how I imagined it. There is nothing subtle about this wine, apart from the artful blending of it's components. Big oak married with big, clean crisp fruit. Crisp acid mellowed just enough by the malolactic fermentation (Scott, could you please confirm?). Big value a la Naked Wines.com model.
I experienced a buttery, light orange flavor, perhaps lemon meringue, braced by an acid backbone. Match this wine up against your richest fish sauces, your eggs benedict-hollandaise, your tarragon cream chicken breast.
What an experience! Thank you!
At Naked Wines we define fine wines as wines that need more than one year from vine to table. This is a subject of very heated and earnest debate among wine enthusiasts, and every one of them seems to have their own definition. So we just picked the one that made the most sense to us!
In our humble opinion (and there are many who would disagree) fine wines are not NECESSARILY:
From classic regions like Bordeaux and Burgundy. Other less well known regions are capable of producing wines that blind taste tests rate as equivalent or even better than the classic regions.
Estate Wines. Many expensive wines source most of their grapes from independent growers.
In September 2013, we launched a Fine Wine Bond where we raised £5 million to invest in the 'top-end' stuff.
So we're well armed to take on the fine wine market with a bang - and our range of fine wines will be increasing over the next few months / years!
The bond offer is now closed, but we might run another issue in the future if there's enough interest…
Smart move - you've found the Sweet Spot
Here's a juicy little nugget of insider info…
When it comes to wine, a small step in price = a HUGE leap in quality and taste
By spending $11 - $15 for a bottle of wine, you're actually getting more than DOUBLE the quality of wine than a $8 - $10 bottle... pretty impressive huh?
Sound too good to be true? It's not. Here's how it works...
The first several bucks you pay for a bottle covers basics that don't make the wine taste any better (glass bottle, bottling, labeling, closure, etc). As the price of a bottle increases, more of your money goes towards the delicious juice in the bottle rather than dry goods, taxes, and other boring stuff that adds nothing to the taste.
So you get a LOT more bang for your buck
These Sweet Spot wines have benefited from the very best fruit picked from immaculate vineyards, oodles of TLC, and a lil' extra Angel-funding at every step of the winemaking process.
Pull yer socks up. Because if these Sweet Spot beauties don't blow 'em off I don't know what will
I guarantee our Sweet Spot wines will blow you away. If they don't, then I'll give you every single penny back. So you've really got nothing to lose.
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