L.J. scored this wine: 93/100

Pale ruby coloured wine, light bodied, low tannin, medium plus acidity and with a pronounced nose of forest floor/earthiness. red cherries, raspberry and a hint of strawberry, hint of cloves and back pepper. wonderful with mushroom crostini , featuring blue oyster mushrooms, sauteed with butter, fresh rosemary and basil on garlic smeared crostini. Excellent with Saint Andre Cheese (triple cream Brie) on rosemary and raisin crackers that also had notes of herbs and black pepper; this enhanced the spicy notes and complemented the forest floor notes. Rosemary wrapped goat cheese was also good. And of course dark chocolate; try to get closer to origin with a more artisinal style; I liked Hummingbird Hispaniola 70% (good berry notes) and Tonys Chocoloney 70% (found at MEC). These chocolates called to the earthy notes. I believe beef braised with mushrooms and herbs would be good as well. Lovely with food, good on its own.

L.J. scored this wine: 90/100

Wine is dry, pale lemon,medium acidity and a smooth full body; definitely mouthfilling. The wine has a pronounced aroma of ripe, juicy fruit such as lychee and citrus; there is a honeyed sweetness to the taste and it has a flowery aroma, particularly honeysuckle and almonds. It is has a smooth texture and mouthfeel. The wine is from Hungary but shares characteristics with Torrontes from Argentina. Fabulous with smoked salmon.

L.J. scored this wine: 93/100

Wine is pale ruby in colour, medium bodied, dry, with silky tannins and a pronounced nose featuring ripe cherries and raspberries with a lovely forest floor earthiness. Wonderful in the mouth. Paired very nicely with mushroom (mushrooms sauteed in red wine with basil) and Comte flatbread. Dark chocolate , 70% cacao, also worked nicely. A great pleasure to drink. Wine was decanted an hour in advance of sampling.

L.J. scored this wine: 92/100

The wine is pale ruby in colour, with a pronounced nose featuring raspberry, sour cherry (Montmorency), a pleasant earthiness with hints of herbs and a nice streak of minerality. Acidity is medium+, tannins are medium and fine grained, and wine is medium bodied. Flatbread topped with Comte cheese, basil and mushrooms sauteed in red wine reduction paired beautifully with it; this wine appreciates mushrooms. For dessert try premium dark chocolate, 70% cacao. Wine was decanted an hour in advance of drinking.

L.J. scored this wine: 90/100

Deep ruby coloured wine, dry, medium acidity, medium tannin and full body. Pronounced aroma featuring dark plum and cherry, a hint of chocolate, baking spice and vanilla. The wine has a rich and opulent mouthfeel with firm tannins.I paired this with grilled steak, medium rare , finished with garlic-basil butter. A better contrast was achieved with Ines Rosales rosemary and thyme tortas; also good with Bean Bark with cranberries (70% chocolate). A second tasting showed that gooey, sticky, spicy barbecued ribs were fantastic with this wine as was White Fox cheese; they provided a lovely contrast for the wine and made it shine. Dark chocolate still good!