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Charles Wiffen Marlborough Pinot Noir 2013
Tiki 2017 ‘Estate’, Single Vineyard’, 2015 ‘Koro’ and 2017 Maui Releases
Lake Hayes Central Otago 2017 Pinot Gris and 2016 Pinot Noir
Wild River North Canterbury Sauvignon Blanc 2017
Framingham 2017 Sweet Riesling Wines
Paddy Borthwick 2017 Riesling and Pinot Gris
Askerne 2017 and 2016 Rose and White Releases, with a 2014 Syrah and 2015 Sweet Red
Framingham Marlborough Sauvignon Blanc 2017
Squawking Magpie ‘The Gravels’ Syrah 2016
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Johner Estate 2017 Rose, Whites and Nobles, and 2015 and 2014 Reds
Mission ‘VS’ 2017 Pinot Gris, 2015 Pinot Noir and 2016 Merlot and Syrah
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Lime Hill Wairarapa 2016 Chardonnay and Pinot Noir
Brookfields 2016 Ohiti Sauvignon, Cabernet, and Valley Cabernet Merlot
Two Rivers 2017 Brookby Hill Pinot Gris and Juliet Riesling
William Grace Martinborough Pinot Noir 2015
Urbn Vino Central Otago Pinot Noir 2016
Tua Marina Marlborough Arneis 2016
Silver Fern 2017 and 2016 Wines, and Crossroads ‘Milestone’ Sauvignon Blanc 2017
Scott Base 2017 Central Otago Pinot Rosé and Allan Scott 2017 Marlborough Riesling
Devil’s Staircase 2017 Pinot Gris and Pinot Noir
Jules Taylor 2017 Marlborough Sauvignon Blanc and Pinot Gris
Thistle Ridge North Canterbury Pinot Noir 2016
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Featured Reviews




Charcoal Gully Central Otago 2014 and 2013 Gewurztraminer

19 April,2017
Charcoal Gully Estate is the Central Otago wine venture of Brian and Cheryll Sanders who have 9 ha of vines on their 28 ha property next to Mt Pisa Station on the western side of Lake Dunstan near Cromwell. There are 7 ha of Pinot Noir, these planted in 2003, and 2 ha of Gewurztraminer, planted in 2004. James Dicey tends to the viticulture, and the Sanders’ wines are made by Pete Bartle at ViPro. The name ‘Sallys Pinch’ refers to a Sally, spirited horse and the difficult, narrow pass, or ‘pinch’ at the top of Mt Pisa. The wines have had to date an excellent record at wines judging competitions and show a growing consistency of style. www.charcoalgully.co.nz

FEATURED WINES IN THIS REVIEW



Charcoal Gully ‘Sallys Pinch’ Central Otago Gewurztraminer 2014

Gewurztraminer from New Zealand – Otago

18/20
Bright, very pale straw colour with slight green hues, very light on the edge. This has a very fine, soft and elegant nose with delicate and pure aromas of rose-petal and exotic florals, a little muskiness and subtle herb and mineral notes. The aromatics are detailed and form a good core. Off-dry to taste and medium-full bodied, the palate has fragrant flavours of exotic rose-petal, and white and yellow florals, entwined with musk and hints of honey, along with refreshing mineral nuances. The mouthfeel is soft-textured and gently rich, showing a degree of unctuousness, with integrated, fresh acidity. The wine flows along a smooth, seamless line with some alcohol drive, leading to a soft, lingering finish of rose-petals and musk. This is a soft and gently rich and unctuous off-dry Gewurztraminer with delicate exotic florals and a smooth, seamless palate, Match with Thai, Vietnamese and Japanese fare over the next 3-4 years. Hand-picked fruit given 24 hours skin contact and fermented in tank to 14.1% alc. and 8 g/L RS. 18.0-20 Apr 2017 RRP $21.00

Charcoal Gully ‘Sallys Pinch’ Central Otago Gewurztraminer 2013

Gewurztraminer from New Zealand – Otago

17.5/20
Bright, very pale straw-yellow colour with slight green hues, pale on the rim. The nose is elegant and finely concentrated with a soft core of exotic yellow stonefruits, rose-petals, lychees and subtle notes of root ginger, unveiling musk and steely minerals. The nose is now beginning to show signs of savoury bottle development. Off-dry to taste, the palate has good body and presence, with flavours of rose-petals, savoury yellow stonefruits, lychees and root ginger. Some secondary development is appearing. The wine flows smoothly along a fine line, driven by a little alcohol power, and acidity soft lends roundness to the mouthfeel. The wine carries to a lightly nuanced finish. This is a rounded, off-dry Gewurztraminer with good body and presence, now beginning to show some savoury detail to the rose-petal, lychee and root ginger flavours. Hand-picked fruit given 24 hours skin contact and fermented in tank to 14.4% alc. and 6.2 g/L RS. 17.5/20 Apr 2017 RRP $21.00
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