Wednesday, June 06, 2018
WINEMAKER S NOTES = The grapes were harvested at dawn, gently pressed and then the juice was transferred to stainless steel tanks and fermented at a cool temperature. The fermentation was stopped to leave enough residual sugar to balance the wine's naturally crisp acidity. After several months resting on the yeast lees, the wine was filtered and estate bottled. BOUQUET = Lime and apple together with some delicate floral notes on the nose. PALATE = Lemon and lime flavours on the palate with peach and honeycomb in the background. The acidity is fresh and crisp and helps to highlight the wines wonderful minerality. FOOD MATCH = Grilled fish and a simple salad. CELLARING POTENTIAL = 2 6 years. John Ryan Memorial Perpetual Trophy Best Aromatic Wine Of The Competition 2017 Kemeny s Perpetual Trophy Best Value Dry White Table Wine Of The Competition 2017 Gold Medal International Wine Challenge U.K 2017 Gold Medal Royal Easter Show Wine Awards 2017 5 Star & Best Buy Cuisine Magazine March 2017 Issue 181 COMMENTS = Five Stars Best Buy A whiff of toast mingles with lifted Roses lime juice scents. In the mouth this Riesling has length and elegance, lime and stonefruit notes propelled by fine ripe acidity. Serve it alongside a salad of rocket, heirloom tomatoes and grilled eggplant. 2015 Riesling 12.5% Alc
WINEMAKER S NOTES = The grapes were harvested in pristine condition and gently pressed with the free run juice going to stainless steel tanks for fermentation, the pressing were fermented in older oak barrels. The tanks were inoculated with a yeast strain isolated in Alsace, whilst the barrels were either left to ferment wild or were inoculated with non Saccromyces yeasts. With all the components looking wonderfully aromatic, blending was simply a matter of the right balance on the palate. The final blend has a 10% barrel fermentation component. BOUQUET = The bouquet of this wine is beautifully scented with notes of rose petal, clove, lychee, ginger, citrus and much more. PALATE = The palate is rich and round with a lovely mid palate volume and a luscious texture. A sliver of sweetness provides softness to the finish. Over the next 8 10 years this wine will develop musk, honey and toasty characters, whilst retaining its distinctive varietal appeal. FOOD MATCH = Any Asian, Middle Eastern dish or mild Indian curries. CELLARING POTENTIAL = 8 10 years. Gold Medal New Zealand International Wine Show Gold Medal Marlborough Wine Show Trophy Air New Zealand Wine Awards 2016 Gewurztraminer 14.0% Alc
WINEMAKER S NOTES = After gently pressing the resulting juice was fermented 90% in stainless steel at cool temperatures with balance being put into old French Puncheons for a slow gentle wild fermentation. Post ferment the wines were allowed to rest on yeast lees with weekly stirring to build palate weight. BOUQUET = This is a beautifully lifted aromatic wine with lemon blossom, fresh cut pear, honey comb featuring strong. PALATE = The palate is full and rich, slightly off dry and balanced with lovely acidity. Pip fruit and nectarine flavours abound with background notes of nougat and spice giving the wine depth and interest. The wine will develop wonderfully over the next 3 5 years. FOOD MATCH = Just magic with chicken, seafood and soft rich cheeses. CELLARING POTENTIAL = Drink now and up to another 3 4 years. 2017 Pinot Gris 13.0% Alc
VITICULTURE NOTES = The grapes were picked in immaculate condition. The 2015 2016 growing season was dry and warm allowing long, slow ripening and the development of bright fruit characters. Produced from a range of vineyards, two thirds from our Waihopai Valley and Chaytors Road Vineyards and the balance from the southern side of the Wairau Valley. BOUQUET = Complex aromas of lemongrass, lime, passionfruit, melon and red capsicum all compete on the nose. PALATE = The palate is supported by delightful fresh cut grass and tropical fruit notes. This Sauvignon Blanc has great concentration, length and a fresh, dry finish. FOOD MATCH = Wonderful with any seafood dish, fresh green herbs, red tomato based sauces and of course, fresh Marlborough green lipped mussels. CELLARING POTENTIAL = Enjoy now or cellar for 2 4 years. American Airlines Selected This Sauvignon Blanc To Be Served In Business Class 2017 Sauvignon Blanc 12.5% Alc
WINEMAKER S NOTES = After the harvest the grapes were macerated for 24 hours to extract both colour and flavour before gentle pressing. This Pinot Rose was fermented in stainless tanks at cool temperatures to retain the delicate fruit characters. BOUQUET = Delicate pink in colour with strong strawberry, elderberry and red berry characters on the nose. PALATE = The palate is off dry and appealing with restrained acidity. The seductive aromas on the nose are repeated on the palate and enhanced by a juicy, succulent texture. FOOD MATCH = Drink this Pinot Rose chilled with antipasto or a light summer lunch, wonderful as a refreshing glass of wine at the end of a long day. CELLARING POTENTIAL = Drink whilst young and fresh or over the next 2 years. 2016 Pinot Rose 12.5% Alc
WINEMAKER S NOTES = The grapes were harvested and put into open top fermenters for a cold maceration before fermentation started spontaneously. Because of the small size of the berries, hand-plunging was limited to twice per day throughout the ferment to avoid too much extraction. The wine was left on the skins for seven days post ferment before pressing to predominantly old French oak barriques. The wine was blended after ten months maturation in barrel. BOUQUET = Fresh raspberry and strawberry aromas with a hint of oak and subtle earthy tones. PALATE = The palate is appealing and bright with fresh berry flavours and a lovely concentration. Supple tannins and wonderful depth provide balance and structure. FOOD MATCH = Enjoy in moderstion with lighter red meats, hot ham or if you like red wine with fish, try it with salmon or a yellow fin tuna steak. CELLARING POTENTIAL = 3 5 years. 2015 Pinot Noir 13.5% Alc
RESERVE SERIES WINEMAKER S NOTES = All the vineyards blocks were treated in the same manner, each was lightly pressed before fermentation in mainly stainless steel tanks, with a small amount going into older French oak barriques. The fermentation was with a yeast selected to enhance the wines natural aromatic profile. This wine represents the very best of what we produce, so post fermentation we took the time to select only the best batches to make a small volume of this Reserve Sauvignon Blanc, using both the stainless steel component (90%) and the barrel fermented (10%). BOUQUET = Our 2016 Reserve Sauvignon Blanc runs the full gambit of Marlborough Sauvignon Blanc varietal characters, from fresh green herbs through to strong citrus, lifted passionfruit and ripe tropical fruits. PALATE = This wine leaps from the glass and has great intensity on the palate, with a juicy mid palate and great length. FOOD MATCH = Enjoy with grilled white fish, with a fresh spicy tomato salsa. CELLARING POTENTIAL = A Sauvignon Blanc made to cellar, keep it for 3 5 years. Number 1 & 5 Stars Cuisine Food Wine & Good Living Magazine 2017 COMMENTS = A FIVE-STAR recipient and top 10 place getter a year ago, this beautifully crafted wine comes back to claim top honours. It teases the palate with spice, true varietal signature and a little funk, noted Cameron Douglas. It s a vibrant, punchy style where the generous, fleshy fruit core is framed and driven by a flinty layer and bright acidity. The flavour profile includes saffron and Indian spice notes, along with citrus and wet stone. It is a powerful, engaging expression that would be a wonderful accompaniment for fish laksa. Cellar for up to 3 years. 5 Stars Bob Campbell Master Of Wine Top 100 Australia s Gourmet Traveller Wine Magazine 2017 2016 Reserve Sauvignon Blanc 13.0% Alc
RESERVE SERIES WINEMAKER S NOTES = The grapes were harvested into open top fermenters, where they underwent a cold maceration before the fermentation kicked off spontaneously. Because of the small size of the berries the hand-plunging was limited to twice per day through the ferment. The vats were left with the skins in for between seven and twenty days post fermentation, before pressing to a mixture of French oak barriques and puncheons (25% new). After ten months maceration a selection of best clones and barrels were chosen for this wine. COLOUR = It has a dark deep burgundy colour with bright purple hues. BOUQUET = This is a beautifully floral and scented wine displaying cherry, raspberry and subtle sweet, smoky oak aromas on the nose. PALATE = The palate is rich, silky, round and concentrated with great poise and focus. The red berry fruits combined with the French oak has produced lovely length and complexity. FOOD MATCH = New Zealand roast lamb or duck, wonderful with oven roasted veg with garlic and herbs. CELLARING POTENTIAL = 3 6 years. Gold Medal New World Wine Awards 4.5 Stars Winestate Magazine 2015 Reserve Pinot Noir 13.5% Alc