RECENT FEATURES




Greystone 2018 Rosé and Thistle Ridge Pinot Noir 2017
The Elder Martinborough Rosé 2018
Brookfields 2018 Ohiti Sauvignon Blanc, 2017 Bergman Chardonnay, and 2016 Hillside Syrah and Gold Label Cabernet Merlot
Charles Wiffen 2018 Pinot Rosé and 2016 Chardonnay
Alexander ‘Raumati’ Martinborough Pinot Noir Rosé 2018
Decibel 2018 Viognier, 2017 Malbec and 2018 Giunta Malbec Nouveau
Newman’s Own ‘Common Good’ 2016 California Chardonnay and Cabernet Sauvignon
Wild Earth Central Otago 2018 Pinot Rosé, and 2017 Pinot Gris and Riesling
Mt Beautiful North Canterbury Pinot Gris 2017
Mount Brown North Canterbury Pinot Noir Rosé 2018
Negociants N.Z. Global Reach in Wine Distribution
Ceres ‘Black Rabbit’ Riesling 2018 and ‘Composition’ Pinot Noir 2017
Wing and Prayer North Canterbury Riesling 2017
Two Rivers 2018 ‘Convergence’ Sauvignon Blanc, ‘Clos des Pierres’ Chardonnay 2017 and ‘Tributary’ Pinot Noir 2016
SOHO Wines Show Diversity, Breadth and Quality
Vino Lascito Rubicone Sangiovese 2016
Burn Cottage ‘Moonlight Race’ Pinot Noir 2016
Mud House 2018 Marlborough, ‘Grovetown’ and Waipara ‘Home Block’ Pinot Gris
Fox in the Hen House Australian Reds
Starborough Marlborough 2018 Sauvignon Blanc and Pinot Gris, and 2017 Chardonnay and Pinot Noir
Gibbston Valley ‘China Terrace’ Chardonnay 2017 and 2016, and ‘GV’ Pinot Noir 2017
McManis California Chardonnay 2017
Yalumba with a Selection of Y-Series Whites and Reds, and ‘The Scribbler’ 2016
Clark Estate Marlborough 2018, 2017 and 2016 Releases
Mahi Marlborough 2016 Chardonnay and 2017 Pinot Noir
// View More Featured Reviews

Featured Reviews




Clark Estate Marlborough 2018, 2017 and 2016 Releases

05 October,2018

Originally from England, Peter and Jane Clark established their Upper Awatere Valley winegrowing venture in Marlborough when they purchased land in 1998 to set up a vineyard. They now have 10 ha of Sauvignon Blanc, 2 ha of Pinot Gris and nearly 1 ha of Riesling. Their family are now fully involved in the business with son Simon responsible for viticulture and winemaking, daughter Sarah in marketing, and they launched the Clark Estate brand with the 2008 vintage. There has been considerable growth with exports and alternative distribution channels, and the Clarks have diversified the styles of wines they make from their varieties planted. They are regularly winning top awards for their wines. Earlier this year, they opened a cellar door in the front courtyard of the Dodson Street Beer Garden in Blenheim. Here, I review a selection of current release wines from the 2018 to 2016 vintages. Most of the wines come from the challenging 2017 vintage. www.clarkestate.com

FEATURED WINES IN THIS REVIEW



Clark Estate ‘Dayvinleigh’ Marlborough Pinot Noir Rosé 2018

Rose from New Zealand – Marlborough

16.5+/20

Bright, pale strawberry-pink colour with some depth, lighter on the rim with some purple hues. The nose is softly fresh with aromas of strawberries melded with quince and pomegranate, and subtle confectionary notes with red florals, revealing fresh, steely mineral nuances. Dry to taste and light-medium bodied, the fruit flavours are a little shy, and quite delicate showing subtle strawberry and pomegranate fruit with hints of red florals. This is uncomplicated. The mouthfeel is refreshing and lively with lacy acidity, and the wine flows along a light-textured line leading to a light finish. This is a delicate fruited dry rosé with strawberry and pomegranate with refreshing acidity and easy flow. Serve as an aperitif and antipasto over the next 2 years. Pinot Noir fruit from the ‘Dayvinleigh’ vineyard, upper Wairau Valley, foot-stomped and given a short period of skin contact, direct to press, and cool-fermented in stainless-steel to 12.0% alc. and 6 g/L RS. 16.5+/20 Oct 2018 RRP $24.00

Clark Estate Upper Awatere Marlborough Sauvignon Blanc 2017

Sauvignon Blanc from New Zealand – Marlborough

16.5-/20

Bright, light straw-yellow colour with slight green hues, paler edged. The nose is taut and tightly bound, somewhat slender in proportion but with intense aromas of cool-spectrum cut-grass and nettle notes, with herbs and green capsicums. Some white floral notes unfold and intermingle with the herbaceous fruit. Dry to taste and medium-bodied, the palate is elegant and slender in proportion, but showing deep and intense flavours in the cool-spectrum with cut-grass, nettles and herbaceous green capsicums and stalky elements. The palate has balanced acidity and the wine carries along a light-textured, refreshing line leading to a grassy and herbal finish. This is a slender and taut, cool-spectrum Sauvignon Blanc with herbaceous cut-grass and nettle flavours on a palate with balanced acidity and texture. Serve with shellfish and Mediterranean fare over the next 2 years. Fruit from the upper Awatere, cool-fermented in stainless-steel to 12.7% alc. and 1.5 g/L RS, the wine aged 3 months on lees. 16.5-/20 Oct 2018 RRP $21.00

Clark Estate ‘Bella’ Marlborough Pinot Grigio 2017

Pinot Gris from New Zealand – Marlborough

16.5/20

Bright, light yellow colour with pale gold hues at the heart, lighter on the rim. The nose is fresh and clean with a tight, elegant core of white stonefruits with a very delicate amalgam of florals and minerals. The aromatics are refreshing. Dry to taste and light-medium bodied, the palate is crisp and taut with slender and linear flavours of white stonefruits along with subtle notes of florals and minerals. The fruit is firmly bound forming an elegant core. The mouthfeel is clean and slippery, and brisk with very fine textures and a racy acid line, carrying to a light finish. This is a taut and slender dry Pinot Grigio with light flavours of stonefruits and hints of florals and minerals on a slippery, clean palate. Serve as an aperitif and with seafood over the next 2 years. Awatere Valley fruit cool-fermented in stainless-steel to 11.5% alc. and 0.6 g/L RS. 16.5/20 Oct 2018 RRP $19.00

Clark Estate ‘Blackbirch’ Marlborough Pinot Gris 2017

Pinot Gris from New Zealand – Marlborough

17+/20

Bright, light golden-yellow colour with some depth, paler edged. The nose is softly packed and full with gently deep and concentrated aromas of yellow stonefruits entwined with a little honeysuckle and mineral elements and an integrated layering of nutty oak. Dry to taste and medium-bodied, the palate is balanced with rounded yellow stonefruit flavours melded with a layering of nutty oak, unfolding a little floral lift and suggestions of honeysuckle and pears. The mouthfeel is smooth and flowing with underlying crisp acidity lending freshness and briskness. The wine carries to an elegant finish showing stonefruits and nuts. This is an elegant, balanced, oak-influenced dry Pinot Gris with gentle stonefruit flavours and a layering of delicate nutty oak on a smooth, but racy palate. Match with grilled and roasted seafood, poultry and pork over the next 2-3 years. Awatere Valley fruit, half fermented in tank and half in seasoned oak to 12.4% alc. and 2.7 g/L RS, the barrel portion aged in wood for 4 months. 17.0+/20 Oct 2018 RRP $21.00

Clark Estate Marlborough Methode Traditionnelle Sparkling Riesling 2017

Sparkling Wine from New Zealand – Marlborough

17-/20

Bright, light golden-hued yellow colour, a little paler on the rim, the bubbles very fine with good persistence. The nose is very fresh and up-front with good volume and intensity of white stonefruits, a hint of citrus fruit and wet-stone minerals aromas and a suggestion of yeast. The minerality bestows a mouthwatering nature. Off-dry to taste, the palate is bright and lively with plenty of effervescence and mousse, the bubbles very refreshing lending a creamy flow and vibrant mouthfeel. The palate possesses a soft, but positive core of white stonefruits and florals with citrus notes and mineral nuances. This has vitality and flows with good energy to a light, fresh finish. This is a bright, lively and creamy textured method with subtle stonefruit, floral, citrus and mineral flavours. Serve as an aperitif or as an anytime wine over the next 2 years. Assessed as a method traditionnelle rather than as a sparkling Riesling. Upper Awatere Valley fruit, hand-picked and WBP, fermented in tank with no MLF, the wine undergoing secondary ferment to 12.0% alc. and 15 g/L RS, and aged 1-2 months on lees in bottle, with disgorging in November 2017. 17.0-/20 Oct 2018 RRP $28.00

Clark Estate ‘Block 8’ Marlborough Riesling 2017

Riesling from New Zealand – Marlborough

16.5/20

Bright, even, light straw-yellow colour with slight green hues, paler edged. The nose is very delicate and subtle with ethereal aromas of lime fruit entwined with nuances of honeysuckle, a suggestion of toast and a little mineral edge. The nose grows a little in intensity with aeration. Sweet to taste and light bodied, the palate has a positive core with soft flavours of lime fruit and white florals, a little savoury honeysuckle and mineral elements. A little SO2 is present which takes the edge off the fruit expression. The mouthfeel has presence, with the sweetness and crisp acidity in good balance. The flavours carry to a light, clean finish. This is a light and delicately flavoured sweet Riesling with citrus, floral, savoury honeysuckle and mineral notes and a little SOS, on a balanced palate. Serve as an aperitif and with light Asian fare over the next 3+ years. Awatere Valley fruit cool-fermented in stainless-steel to 8.0% alc., and 42 g/L RS, TA 9.5 g/L and pH 3.01. 16.5/20 Oct 2018 RRP $23.00

Clark Estate Upper Wairau Marlborough Pinot Noir 2017

Pinot Noir from New Zealand – Marlborough

17.5/20

Even, dark ruby-red colour with some light purple hues, lighter on the rim. The nose is elegant and refined in expression with seamlessly interwoven aromas of dark-red berry fruits, and a little raspberry liqueur, melded with subtle notes of dark herbs and spices, unveiling red floral nuances. Medium-bodied, the palate is fine in presentation with flavours of dark red berry fruits, savoury raspberries with notes of dark herbs and spices with fragrant red florals. The mouthfeel is smooth and velvety with fine-grained tannin extraction, and subtle, integrated acid freshness. The mouthfeel is smooth and velvety in texture, with fine-grained tannin extraction and subtle, integrated acid freshness. The flavours show good linearity and carries to a sustained finish. This is an elegant and refined Pinot Noir with raspberries, herbs and spices on a smooth-flowing palate. Match with poultry and pork, lamb and beef over the next 5+ years. Fruit from a single site in the Upper Wairau Valley, fully destemmed and fermented to 13.2% alc., the wine aged 9 months in 15% new oak. 17.5/20 Oct 2018 RRP $28.00

Boreham Wood ‘Single Vineyard’ Awatere Valley Marlborough Pinot Noir 2017

Pinot Noir from New Zealand – Marlborough

16.5/20

Moderately deep ruby-red colour with slight purple hues on the rim. The nose is elegant in proportion with tight aromas of raspberry fruit entwined with subtle notes of herbs and oak spice. This is up-front and possesses a youthful vibrant graininess. Medium-full bodied, the palate has up-front, sweet primary flavours of dark raspberries entwined with dark herbs and subtle spicy, nutty oak. The mouthfeel is vigorous and fruity, quite uncomplicated with robust textures from the grainy tannins. The palate is enlivened by fresh acidity and the wine carries to an accessible, fruity finish. This is an up-front and uncomplicated Pinot Nor with youthful vigour, with flavours of dark raspberries, herbs and oak with grainy tannins and fresh acidity. Match with antipasto and tapas, and barbecued red meat dishes over the next 3+ years. Fruit from the Upper Wairau Valley, fermented to 13.4% alc., the wine given oak contact. 16.5/20 Oct 2018 RRP $21.00

Clark Estate ‘Clericus’ Marlborough Wild Sauvignon Blanc 2016

Sauvignon Blanc from New Zealand – Marlborough

18/20

Bright, light straw-yellow colour with pale golden hues, lighter edged. The nose is elegant and refined with good depth and intensity of green stonefruits along with greengages and nectarines entwined with subtle notes of nettles and fresh herbs, and a soft, integrated layer of smoky oak. This has finesse and delicacy of detail. Dry to taste and medium-full bodied the palate is crisp and sharp with brisk, cutting acidity and a light core showing green stonefruits with greengages, nectarines and nettles. The fruit is melded and balanced by subtle nutty oak adding a complexing layer of interest. The wine has good intensity and flows with good energy and vitality along a very fine-textured, dry line to a taut, lingering finish. This is a taut, dry-textured and refined oak-influenced Sauvignon Blanc with green stonefruits and racy acidity. Match with herb-marinated seafood, poultry and pork over the next 3 years. Fruit chosen from individual rows, fermented in tank with 25% in barrel to 13.5% alc. and 1.3 g/L RS, the wine aged 7 months on gross lees. 18.0/20 Oct 2018 RRP $35.00

Clark Estate ‘Clericus’ Marlborough Wild Pinot Gris 2016

Pinot Gris from New Zealand – Marlborough

18.5/20

Bright, pale golden-yellow colour with some depth, lighter on the rim. The nose is softly full with good depth and rounded concentration of yellow stonefruits, hints of apricot and nutty, smoky oak and a little oxidative detail adding complexity. Medium in sweetness to taste and medium-bodied, the palate has rich and concentrated flavours of ripe yellow stonefruits with notes of apricots and yellow florals with honeysuckle, melded with a layer of nutty and creamy oak, unfolding a little smoke and oxidative nuances. The palate has good weight and mouthfilling presence, with genuine richness, which is brightened by light acidity. The wine flows with positive linearity, leading to en elegantly rich finish. This is a rich, rounded, concentrated and mouthfilling oak-influenced medium Pinot Gris with yellow stonefruit, apricot honied and floral flavours on a creamy, nutty palate with some complexing oxidative detail. Match with Asian and Middle Eastern fare over the next 3+ years. Fruit from individual rows, fermented in tank with 20% in barrel to 12.5% alc. and 15 g/L RS, the wine aged 7 months in gross lees. 18.5/20 Oct 2018 RRP $35.00

Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny