Larios 12 Botanicals Premium Gin is created from 12 unique botanicals in five separate distillations: wild juniper, coriander, nutmeg, angelica root, mediterranean lemon, orange, tangerine, mandarin, clementine, grapefruit, lime & orange blossom blend together to give a delicate & refreshing taste. Colour: Crystal Clear Aroma: Orange, Juniper, Citrus Palate: Smooth, soft & silky taste with a refreshing & crisp flavour. Balance of complex botanicals imparts hint of sweetness. The taste is complemented by the delicate sweet orange blossoms (flowers). Distinctive flavour of sweet orange blossoms takes this complex blend of juniper berries & citrus to the next level. Finish: Slightly warm, spicy & pleasant drying finish. ...

The nose is fresh & youthful with complex mineral notes. The lifted, harmonious palate has flavours of white fruit & perfumes of spring blossom before a long finish. ...

The nose is fresh & youthful with complex mineral notes. The lifted, harmonious palate has flavours of white fruit & perfumes of spring blossom before a long finish. ...

Bright golden yellow in colour, this wine has a lovely, expressive nose full of peach & apricot aromas with touches of tropical notes. On the palate, it shows good balance, with delicate acidity & a smooth texture. ...

The Vintage: The 2010 season is considered to be one of the standout seasons for Western Australia. Good spring rainfall & moderate temperatures thoughout the season allowed the vines to produce fruit with expressive flavours & ripe tannins. The Winemaking: The fruit was hand harvested & sorted; only the best berries were used for the wine. The Wine: A combination of earth, spice & black fruits make this a very complex & interesting Shiraz. Blueberry, black cherry & moist red earth are carried across to the palate. The tannins are soft with good persistence & length. Drink With: Roasted rack of lamb with chickpea & feta salad. ...

The Winemaking: Fruit was harvested at night & gently de-stemmed. Only the free run portion of the juice was used for this wine. Natural yeasts combined with long cool fermentation at 10-12 Deg C. The Wine: Intense lemon & lime with white spice & underlying wet stone nuances. The wine is softly textured with citrus flavours following through onto the palate. The acid is long & persistent with a flavoursome finish. Drink With: Pork Buns. ...

Sauvignon Blanc & Semillon remind me of straw & freshly cut grass. The Vintage: A great vintage with classic varietal definition in Semillon & Sauvignon Blanc wines. Textured & soft with gentle acidity with ripe & intense flavours. The Winemaking: Fruit was harvested at night with crushing & de-stemming. Some skin contact was employed to extract flavour & texture from the fruit. The Wine: Overt aromas of minerality, fresh herbs & citrus jump from the glass. The palate shows lemon sherbert, juniper & fresh peas. The impression is one of complexity & power, yet the wine is immediately approachable & drinkable. The natural crunchy acidity is balanced by a soft textural mouth-feel. This wine shows great fruit intensity, persistence & length of flavour. Pretty serious stuff for the wine buff & a great drink for those just looking for a glass of this classic Margaret River blend. Drink With: Marinated BBQ prawns with herb mayonnaise & a squeeze of lemon. ...

Dark & inky in the glass, which leads to a lifted aromatic nose of cassis & cigar box cedar. Gentle oak support allows the fully ripe dark fruit to shine on the palate, which is rich & dense & powerful. There is great persistence of flavour, complexity & ample fine tannins for structure. The wine
- although medium bodied, has depth, power & gentleness. The finish is long & persistent. Drink With: Aged hard cheese. The Vintage: Cool & dry conditions in spring, leading to very low crops (1.5 t/ Ha). The Winemaking: Fruit was hand picked & berry sorted to ensure that only the best fruit & berries made it to the fermentation vessel. No acid additions were made & fermentation was started immediately. Maceration was carried out, with two weeks post ferment maceration. The wine was matured in new & used barrels for 10 months before bottling.
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Dark & inky in the glass, which leads to a lifted aromatic nose of cassis & cigar box cedar. Gentle oak support allows the fully ripe dark fruit to shine on the palate, which is rich & dense & powerful. There is great persistence of flavour, complexity & ample fine tannins for structure. The wine
- although medium bodied, has depth, power & gentleness. The finish is long & persistent. Drink With: Aged hard cheese. The Vintage: Cool & dry conditions in spring, leading to very low crops (1.5 t/ Ha). The Winemaking: Fruit was hand picked & berry sorted to ensure that only the best fruit & berries made it to the fermentation vessel. No acid additions were made & fermentation was started immediately. Maceration was carried out, with two weeks post ferment maceration. The wine was matured in new & used barrels for 10 months before bottling.
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The Vintage As spring & the early part of summer were cool, the resulting wine has fruit with a great balance of flavour & acidity. The Winemaking Fruit was hand picked & pressed directly to new & 1 year old oak. No additions were made & the wine fermented naturally. The Wine Pale straw in colour & on the nose hints of lemon, dairy, mushrooms & roasted nuts. The palate is full flavoured & rich with a creamy elegance. There are savoury hints of mushroom & French butter, which compliment the roasted nut & gentle citrus fruit notes. Minerality, intensity, a firm acid backbone & a long finish complete this modern expression of Margaret River Chardonnay. Drink With Slow roast pork belly ...