Masi Campofiorin 2009

Masi were the founders of a technique in the Valpolicella area called Ripasso, and this wine, the Campofiorin is the one they first did it with. It’s been very successful, and you’ll see plenty of other examples around. Masi discovered that if they put the fermented juice of a fresh young Valpolicella red (Corvina, Rondinella…

Oyster Bay Sauvignon Blanc 2012

2012 was a cool, wet and cloudy vintage, so it’s interesting to see what this does to the flavour profiles. The flavour spectrum has edged away from the tropical passionfruit in these circumstances, and more towards cut grass and citrus. There’s still the tell-tale gooseberry, but it’s a little raw. Finish is a little short,…

Planeta La Segreta 2012

Chardonnay pretending to be Sauvignon Blanc, my husband said. He’s no dummy. There’s Chardonnay in it (a little), and it’s very aromatic. The main variety however is Grecanico, which is also known as Garganega, the main variety in Soave. However it’s got an entirely different flavour spectrum when produced in the warm and sunny region…

Pieropan Soave 2011

There’s a whole heap of Soave out there that makes it hard for any decent producer in the region to charge a reasonable amount for their product. It’s a bit like all that $5 Australian Chardonnay, in that it’s created a niche for itself that is broadly “tastes OK for a cheap wine”. And so,…