The weather in 2006 was mixed, but warm and dry overall, creating a wine with the immediate impression of the mildness of the pure, airy, bright bouquet. A floral, fruity pastel tone then unfolds and quickly darkens into candied fruit, ripe hay and toasted notes, along with hints of licorice. The wine’s opulence – contained and succulent, round at heart – reveals itself in the mouth. The envelope slides and stretches, and the wine becomes more complex and edgy, silkier than it is creamy.
An artisan cheesemaker since the early 1970s, Will Studd is recognised by France's famous Guilde des Fromagers as an ‘Ambassadeur’ and Mâitre Fromager. The decadent Brillat Savarin we've selected for this hamper is named in honour of France's famous gastronomist, Anthelme Brillat-Savarin. This triple cream cheese has been ripened underneath its natural mould to create a delectably luscious milky aroma and a velvety texture that makes it a seriously addictive party pleaser.
The stylish upside down jars of Maya Sunny Honey Macadamia Crunch are the signature not just of its brand creator, but of the artisan handcrafted methods he uses to bring you something special. Based in Mudgee, New South Wales, second-generation beekeeper Andrew Wyszynski and around 500 hardworking bees craft every jar of Maya Sunny Honey Macadamia Crunch. The result is 100% raw Yellow Box Honey with raw Macadamias. It’s a perfect combination for any sweet tooth.