Some Tasting Notes

I came across some tasting notes I had written at the end of last year about Silvermist Wines. For those avid subscribers, recall my father and son bonding day post? This was the laid back¬†organic farm we visited last. I took a few friends up there again recently to have a go at their new tasting room. Seeing how much time I spent with the wines, I figured I’d share my notes…


Sauvignon Blanc ’13:

SB '13
SB ’13

The wine had a pale straw hue with a peculiar onion pill tinge to it (could have been the lighting). On the nose it had green pepper mixed with grapefruit aromas that were held together by alluring chalky minerality. The palate was structured, clean and refreshing; packed with lime and quince fruit. The finish itself was pithy and tight, showing its age worthy potential. The wine developed to gain stone fruit flavours and a playful saltiness. It has certainly¬†become more serious than the ’11 I tasted last. I firmly believe it’s the kind of Sauvignon that needs a year or two in the bottle to see all it has to offer.




Rocket Red ’11:

Rocket Red '11
Rocket Red ’11

I enjoyed this wine. A blend of Cabernet Sauvignon, Cabernet Franc and Shiraz, it was a big “blockbuster”of a wine. It had an intense purity of red to dark fruit, infused with vanilla/caramel notes and pencil shavings. There were slight savoury and herbaceous notes to it that added to its complexity, with an integrated acidity and spicy finish.







Cabernet Sauvignon ’10:

Cab '10
Cab ’10

The colour was a deep enticing ruby that was just starting to turn brick-red on the edge. The nose was beautifully restrained, leading with juicy blackcurrants and raspberries, followed by some cedar. The palate followed through, adding dark chocolates and hints of vanilla backed by a firm acidity. It had a lengthy delicious finish with some lively tannins that resulted in a grainy texture. After letting the wine breathe for a while, mocha aromas were borne and the palate turned astonishingly elegant. With decanting, this wine drinks remarkably well considering its “youth” and the amount of new oak! However, with the extent of ripe fruit and acidity it displays, I suspect it shall also age gracefully thus definitely worth cellaring.

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