Featured Reviews

Grove Mill 2015 Chardonnay, and Te Tera 2016 Chardonnay and Pinot Noir

19 October,2017
The wineries under the Foley Family Wine group are thriving following investment in the vineyards and wineries. Vavasour has been owned the longest, and a recent visit by winemaker Stu Marfell showed his confidence and enthusiasm, as well as several very smart wines he had a hand in making (click here to see my report). It is clear that Te Kairanga in the Martinborough region is flourishing, with winemaker John Kavanagh making increasingly higher quality wines, realising the potential of the vineyards. The more recent additions Grove Mill and Marlborough, and Martinborough Vineyards are also showing the benefits of a stable and strong financial base. The wines from all four wineries are being awarded more awards in wine shows and receiving critical acclaim from the wine media. Here, I review three wines, a Grove Mill Chardonnay 2015, and two 2016 Martinborough Vineyards ‘Te Tera’ wines, a the first release of a Chardonnay in this tier, and a Pinot Noir. www.grovemill.co.nz  www.martinborough-vineyard.co.nz


Grove Mill Marlborough Chardonnay 2015

Chardonnay from New Zealand – Marlborough

Bright, light golden-hued yellow colour, a little lighter on the rim. The nose is full and voluminous, with harmoniously concentrated aromas of ripe citrus fruit and tropical fruits melded with creamy barrel-ferment and nutty oak, and a layering of lemon-curd and butterscotch MLF, unfolding nuances of spice and toast. Medium-full bodied, the palate has bold and up-front flavours of ripe citrus and tropical fruits entwined with a fulsome amalgam of creamy and nutty oak with lemon-curd and buttery MLF flavours with toasty oak. The mouthfeel is soft, plush and rounded with some underlying power and drive. The palate flows smoothly with lively acidity, carrying to a soft, long finish of butterscotch and nuts. This is a rich and plush, mouthfilling Chardonnay with ripe citrus and tropical fruits on a creamy, buttery and toasty palate. Serve with creamy seafood, poultry and pork dishes over the next 3-4 years. Wairau Valley fruit, clones 95, Mendoza 548 and 15, vines 18 y.o. on average, fully barrel-fermented, partially with indigenous yeasts to 14.0% alc., the wine aged 10 months in 13% new French oak, undergoing light batonnage and 70% MLF. 18.5+/20 Oct 2017 RRP $18.00

Martinborough Vineyard ‘Te Tera’ Martinborough Chardonnay 2016

Chardonnay from New Zealand – Wairarapa & Wellington

Bright straw-yellow colour with pale gold hues, lighter on the edge. The nose is fresh and elegantly concentrated with tightly bound aromas of white and yellow stonefruits, nuances of white florals, nutty oak and minerally lees notes. This is youthful and vibrant in expression. Medium-bodied, the palate has a concentrated core of white and yellow stonefruits entwined with subtle creamy barrel-ferment and nutty oak flavours with mineral nuances. The fruit has depth and power, showing good drive and linearity, with balanced acid freshness. The flavours grow, unfolding layers of richness as it flows to a long, stonefruited and nutty finish. This is a concentrated Chardonnay with good power and drive, showing yellow stonefruits, creamy and nutty oak and lees notes. It will develop greater richness and complexity over the next 4+ years. Match with poultry, pork and veal dishes. Clone 6, Rua, 95 and 2/23 fruit from ‘Duncan’s Paddock’ and the ‘Home’ block, 90% indigenous yeast and fully barrel-fermented to 13.0% alc., the wine aged 10 months in 3% new French ok barriques with some batonnage and 66% MLF. 18.0+/20 Oct 2017 RRP $30.00

Martinborough Vineyard ‘Te Tera’ Martinborough Pinot Noir 2016

Pinot Noir from New Zealand – Wairarapa & Wellington

Moderately deep ruby-red colour with light purple hues on the rim. The nose is bright and vibrant with fresh, primary aromas of ripe, dark red cherry and berry fruit, unfolding dark-red florals and red plum nuances. The aromatics are soft and build in volume in the glass. Medium-full bodied, the palate has vibrant and lively flavours of dark-red cherry and berry fruit with n amalgam of dark herbs, dark-red florals and nuances of plums and spices. The fruit is sweet and luscious and underlined by fine, supple tannin extraction and the palate is enlivened with fresh, lacy acidity. The flavours carry with poise and energy to a long, lingering finish of dark cherries, florals and spice notes. This is a vibrant and plush, sweet-fruited Pinot Noir with flavours of dark-red cherry and berry fruit with florals and spices on a fine, supple palate. Match with duck and pork over the next 4-5 years. Fruit mainly from the ‘Fraters’ vineyard on clay soils, the remainder from the ‘Home’ block and ‘Todds’ vineyard, predominantly clones 777, 667 and 115 with some Abel, 5 and 6, vines 16-37 y.o., almost all destemmed and 90% indigenous yeast fermented to 14.0% alc,, the wine aged 10 months in 15% new French oak. 18.5/20 Oct 2017 RRP $30.00
Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny