I cook with wine, sometimes I even add it to the food.
The Hermit Crab
The nose of this wine displays an enticing mix of white stonefruits and sweet pineapple with an underlying hint of ginger.
The palate is luscious and flavoursome, again nectarine and peach are prominent, with a twist of candied citrus rind.
These sweet flavours evolve through the palate into more savoury flavours reminiscent of raw almonds and spice.
A generous, textural wine with a surprising finesse on the finish.
Cloudy Bay Sauvignon Blanc
Shows lifted notes of elderflower, green lime zest, and stone fruit. The palate is ripe, fine and succulent, offering zesty ripe citrus flavors coupled with an edge of minerality and sweet herbs. A small barrel ferment component gives balancing flesh to the wine's crisp refreshing acidity. A classic wine from an outstanding season.
2010 Pascal Jolivet Pouilly Fumé
The 2010 Pascal Jolivet Pouilly Fumé is a vibrant yellow color with a dry focused nose of citrus and mineral. On the palate the wine is medium in body, incredibly precise and layered with clean, driving acidity.
Soft and rounded, this is full of white fruits and a soft texture. It has a crisp cutrus edge that gives a bite of acidity. On the finish, the tang is balanced by richness.