FREEMAN DOLCINO 2015 SWEET SEDUCTION

CANBERRA TIMES By Chris Shanahan

 

‘Winemaker Brian Freeman chides Australians for restricting, “The pouring of dessert wines till the end of the meal – usually already heavily weighted to sugary treats”. Instead, he suggests serving stickies with savoury entrees, such as blue-mould cheese or duck liver pate. Amen to that, possibly with Freeman’s sinfully luscious Dolcino, made from late-harvest, botrytis infected viognier grapes.’

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