Fairhall Downs ‘Family Estate’ Marlborough Sauvignon Blanc 2018
Smoking Loon Chardonnay, and McManis Pinot Noir and Petite Sirah from 2017
Kaimira Estate Brightwater Sauvignon Blanc 2016
Grava Martinborough 2017 Rosé and LH Sauvignon Blanc
Stonecroft 2018 ‘Crofters’ and ‘Undressed’, and 2016 ‘Reserve’ Syrahs
South River Central Otago Rosé, Pinot Gris and Pinot Noir
Hawksdrift 2018 Sauvignon Blanc and 2016 Barrel Whites and Single Vineyard Pinot Noir
Elephant Hill Central Otago Pinot Noir 2017
Pa Road 2018 Rosé, Sauvignon Blanc and Pinot Gris, and 2017 Chardonnay and Pinot Noir
Spade Oak ‘Voysey’ Hawke’s Bay Syrah 2017
Waiana Estate ‘Indian Summer’ Hawke’s Bay Rosé 2018
Ata Rangi 2013 ‘Craighall’ Riesling, 2017 ‘Crimson’ Pinot Noir, 2015 ‘McCrone’ Pinot Noir and 2018 ‘Kahu’ Botrytis Riesling
Coal Pit Central Otago Sauvignon Blanc 2018
Red Barrel Hawke’s Bay Merlot 2015
Villa Maria ‘Keltern’ Hawke’s Bay Chardonnay 2017
Hopes Grove Hawke’s Bay 2016 and 2015 Chardonnay and Syrah
Forager North Canterbury Pinot Noir 2017
Jenny Dobson Hawke’s Bay Fiano 2017 – 2015
No. 1 Family Estate ‘No. 1’ Assemblé, Cuvée, Rosé and Reserve
Ata Rangi 2018 Rosé, ‘Raranga’ Sauvignon Blanc and ‘Lismore’ Pinot Gris
Wild Earth Central Otago Pinot Noir 2016
Trinity Hill ‘Homage’ Hawke’s Bay Syrah 2016
Terrace Edge 2018 Rosé and ‘Liquid Geography’ Riesling
Ostler Waitaki Valley Pinot Gris 2018
Stewart Town ‘The Bounder’ Bannockburn Pinot Noir 2017
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Featured Reviews

Cross Hares Canterbury 2017 Pinot Gris and Pinot Noir

28 August,2018

Natalie and Warwick Edwards purchased their 15 ha vineyard on the Christchurch-Akaroa Road in the foothills of the Port Hills entrancing Banks Peninsula in 2014. The vineyard was originally planted by Helen and Grant Whelan of Kaituna Valley Wines, but had fallen into a poor state. The Edwards have revitalised the Pinot Gris and Pinot Noir with technical advice from Glen Creasy. The fruit has gone to The Crater Rim winery, but in 2016 they produced a Pinot Gris for themselves from 3.5 tonnes of Pinot Gris fruit. The wine was made by Haydon Good, and was called ‘Cross Hares’ (click here to see my review). In the challenging, rain-affected 2017 vintage, they have produced a Pinot Gris and Pinot Noir from 4.0 tonnes of fruit. I review the wines here.


Cross Hares ‘Ahuriri Run’ Canterbury Pinot Gris 2017

Pinot Gris from New Zealand – Canterbury & Waipara


Bright, light golden-yellow colour, paler on the rim. This has a full, broad nose with concentrated and deep aromas of yellow stonefruits and savoury stonefruit kernels from lees contact, unfolding yellow florals, The aromatics are forward and accessible. Dryish to taste and medium-bodied, the palate has open and approachable flavours of savoury yellow stonefruits that gently fill the mouth and building some depth. The wine has a rounded core with slightly drying phenolic textures, and fresh lacy acidity enlivening the mouthfeel. Yellow floral elements unfold and carry to a moderately lingering finish. This is an up-front, broad and mouthfilling dryish Pinot Gris with savoury yellow stonefruit flavours and a palate with some grip. Match with Middle Eastern fare over the next 2 years. Fruit with approx. 5% botrytis, all fermented in stainless-steel to 12.5% alc. and approx. 7 g/L RS, the wine aged 6 months on lees. 240 dozen made. 16.5-/20 Aug 2018 RRP $18.00

Cross Hares ‘Greenman’ Canterbury Pinot Noir 2017

Pinot Noir from New Zealand – Canterbury & Waipara


Dark, deep, ruby-red colour, a little lighter on the edge. The nose is softly full with aromas of red cherries and berries subtly entwined with fresh and dark herbs, unfolding a little spice. This has good depth and intensity. Medium-full bodied, the palate has a concentrated core of red berry fruits melded with fresh herbs. The fruit has depth and penetration, and the mouthfeel is enlivened by elevated acidity. The wine carries along a grainy-textured line, and leads to a herb-nuanced, dry finish. This a Pinot Noir with cool-spectrum red berry and fresh herb flavours on a palate with grainy tannins and zesty acidity. Match with herb-marinated poultry and pork dishes over the next 3 years. Clones 115, 777 and 113 fruit from 15 y.o. vines, fully destemmed and indigenous yeast fermented to 13.5% alc., the wine aged 15 months in 2 y.o. oak barrels. 124 dozen made. 16.0/20 Aug 2018 RRP $23.00

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