Bright ruby colour, very clean and not very dense. Bang, we're in commercial red territory with the nose, and I mean that as only half an insult. Let's face it, there's something comforting about the easygoing aroma profile of a well made, mainstream red wine. This one has pretty aromas of sweet red berry fruit, grilled meat, an interesting medicinal note and subdued brambles, along with a hint of gentle oak. Everything in its place.
On the palate, a clean entry with light, sweet fruit riding a structure composed mostly of acid. It's so easy to take that, by the middle palate, a moment passes before one realises there isn't much intensity of flavour, and about as much complexity. An interesting orange note ripples over the tongue as it all tumbles towards the back palate. Although there are certainly tannins, they are fine, ripe and sweet, delivering texture and persistence without much dryness. The whole teeters on the edge of being too fruit-sweet, but pulls back into savoury territory just in time. Not much of a finish.
For what it is, this is very well judged and avoids the excesses of some commercial red styles. The ideal BBQ wine.
Not its best vintage by any means either. Better years have produced less confected characters and more savoury ones. At under $10 though, yep, its one of the perfect Bbq wines out there and not bad with pizza.
Interesting. I haven't followed this wine with regularity but it would certainly be more interesting with a greater emphasis on savouriness.
Pizza sounds the ticket.