Outstanding, plumcake, mocha.
This Merlot was cellared for 14-18 months in a mix of French, American and Hungarian oak barrels, for malo-lactic fermentation and then aging before bottling.
I have to say this vintage stands out for me, the highest score I've given this wine. The season was hot and dry but with a nicely cooling October, for harvest.
The nose offers plumcake, patchouli, baking spices and vanilla with dried flowers. It is fleshy with generous and concentrated fruit; sweet spice, licorice, vanilla and mocha with a distinct sprinkle of fleur de sel.
Pair:: Beef, lamb, hearty pastas, stews, gourmet thin-crust pizzas

©copyright 2016 Daenna Van Mulligen
Wine Scores Reviewed - November 21st, 2016

Spicy, savoury, concentrated.
A sumptuous white blend with partial wild yeast and barrel fermented, it is a combination of Sauvignon Blanc, Viognier, Chardonnay, Semillon and Muscat. This proprietary melange always shows vintage variation - sometimes it is brighter with more focus and others times it's riper.
This vintage seems to be hanging onto the oak fermentation influence; it leans toward spiced oak and butterscotch, vanilla, lemongrass and lime oil and exotic fruits. It retains its classic weight and concentration and is spicy and savoury. The finish holds the oak. Winemaker Andrew Windsor agrees it needs a little time. I suggest decanting it and not over-chilling.
Pair: Asian or Moroccan themed dishes, mild seafood curry, chicken and mango salad or grilled tuna.

Pairs Great with Gone Crackers Roasted Shallot & Herb
 
©copyright 2017 Daenna Van Mulligen
Wine Scores Reviewed - November 2nd, 2017

Substantial, succulent, toasted.
The 2013 version of this wine is comprised of 47% Cabernet Sauvignon, 24% Cabernet Franc, 20% Merlot, 6% Malbe and 3% Petit Verdot.
It is consistently a supple and substantial wine; ripe blackberry, black cherries, dried lilacs, sweet baking spices notes and cedar chips, lead the nose. The palate is succulent and smooth, and meaty and toasted, with dusty black fruit flavours and a potent bittersweet finish. It is quite mouthfilling and this year I sense more oak on the palate.
Pair: grilled steaks, robust stews, game dishes or hard cheeses.
©copyright 2017 Daenna Van Mulligen
Wine Scores Reviewed - May 17th, 2017

This vintage of the 2Bench Red is made from 41% Merlot, 31% Cabernet Franc and 4% Petit Verdot from the Tinhorn Creek Golden Mile bench home vineyard and their Black Sage bench Diamondback vineyard.
A fresh and fragrant melange of mixed red fruit, mocha, licorice, pipe tobacco, vanilla and sweet spices. It has very good balance and structure and a mix of wild berries, spicebox and cocoa flavours. .
Recommended pairings: grilled steaks, robust stews, game dishes or hard cheeses.
©copyright 2013 Daenna Van Mulligen
Wine Scores Reviewed - December 31st, 2013

Generous, supple, potpourri.
This vintage of the 2Bench Red is made from 28% Merlot, 28% Cabernet Franc, 41% Cabernet Sauvignon and 3% Petit Verdot from the Tinhorn Creek Golden Mile bench home vineyard and their Black Sage bench Diamondback vineyard.
Each vintage it changes and this year Cabernet plays the dominant role.
Sweet cherries, vanilla, baking spice and leather roll into a potpourri of cedar chips and dried rose petals. It is supple and spiced; the palate an echo of the nose. Juicy and very approachable, a complete and mouthfilling red.
Pair: grilled steaks, robust stews, game dishes or hard cheeses.
©copyright 2015 Daenna Van Mulligen
Wine Scores Reviewed - December 7th, 2015