Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
A 90-10 blend of Semillon and Sauvignon Blanc grown on a sandy site in Vine Vale and fermented in used oak, the 2017 Nichon is a vibrant polished-brass hue in the glass, but offers up lively aromas of citrus and fresh herbs. Plump and rounded, this medium-bodied effort seems bigger than its labeled 12.2% alcohol, quickly expanding in the mouth, then narrowing back down into a focused, precise finish of remarkable length. I'd drink it over the next 3-4 years, although I wouldn't be surprised if it ages well beyond that.
Sometimes light and crisp, other times rich and creamy, Bordeaux White Blends typically consist of Sauvignon Blanc and Semillon. Often, a small amount of Muscadelle or Sauvignon Gris is included for added intrigue. Popularized in Bordeaux, the blend is often mimicked throughout the New World. Somm Secret—Sauternes and Barsac are usually reserved for dessert, but they can be served before, during or after a meal. Try these sweet wines as an aperitif with jamón ibérico, oysters with a spicy mignonette or during dinner alongside hearty Alsatian sausage.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.