Pinot Gris from New Zealand – Otago    17/20
Full,
even straw-yellow colour with some depth.
The nose is fresh with softly full and gently concentrated aromas of
yellow stonefruits and nutty elements along with an amalgam of yellow florals
and hints of honeysuckle, spices and mineral detail. Dry to taste and medium-full bodied, the
palate has stylishly restrained flavours of yellow stonefruits along with notes
of exotic florals and spices forming a firm core. The flavours intermingle with soft nutty and
honeysuckle nuances. The mouthfeel has
good presence, and fresh acidity enlivens the palate line. The wine flows with good energy along a
delicately textured line leading to a light, nuanced finish. This is a fresh, restrained and firm, dry
Pinot Gris with flavours of yellow stonefruits, florals and nuts with moderate
weight and a lively flow. Match with
Asian fare over the next 3+ years. Hand-picked
fruit, 71% from Gibbston and 29% from Lowburn, WBP and fermented in stainless-steel to 13.5%
alc. and 2 g/L RS. 689 cases made. 17.0/20
Mar 2018 RRP $29.00
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Riesling from New Zealand – Otago    17.5-/20
Bright,
light straw-yellow colour, a little paler on the rim. The nose is elegantly packed with good depth
and intensity of lime fruit melded with secondary aromas of toast, white
florals and mineral elements. This has a
firm core. Medium-dry to taste and
medium-bodied, the palate has a smooth core with elegantly concentrated
flavours of lime fruit harmoniously entwined with secondary toast notes and
minerals. The fruit is subtly rich and
is balanced by light fruit-extract phenolics, and the palate has poised, lacy
acidity. The flavours carry along a fine
line with good drive, leading to a lingering toasty finish. This is a moderately concentrated medium-dry
Riesling with lime fruit and notes of toasty development on a fine, fresh
line. Serve as an aperitif and with
seafood over the next 4+ years. Hand-picked
fruit from Lowburn, WBP and cool-fermented to 13.0% alc. and 11 g/L RS, TA 8.3
g/L and pH 2.93. 200 cases made. 17.5-/20
Mar 2018 RRP $29.00
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Pinot Noir from New Zealand – Otago    18/20
Ruby-red
colour with some depth and slight garnet hues on the rim. The nose is softly full, up-front and
voluminous with aromas of ripe, dark-red berry fruit and plums, and subtle
notes of dark herbs and a little whole bunch stalk-like character. The aromatics form a rounded and deep core,
unfolding nutty oak. Medium-full bodied,
the palate is full and openly accessible with gently mouthfilling flavours of
ripe, dark-red plum and berry fruit, entwined with nuances of spice and dark herbs. The fruit is rich with fresh underlying
acidity lending vitality, and fine, supple tannin structure in support. The flavours carry with good energy, the
richness leading to a lingering finish.
This is a full and accessible, rich fruited Pinot Noir with dark berry
and plum flavours along with herbal detail on a supple palate with good
vitality. Fruit from a single
Bannockburn site, clones 115, 777, 113, 5, 10/5 and 13, fermented to 13.5%
alc., the wine aged 11.5 months in 30% new French oak. Winemaker: Grant Taylor. 200 cases made. 18.0/20
Mar 2018 RRP $65.00
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Pinot Noir from New Zealand – Otago    18+/20
Even, dark
ruby-red colour with slight purple hues, a little lighter on the rim. The nose is elegantly presented with fresh,
vibrant, firm and intense aromas of dark red and black cherry fruit interwoven
with a fine thread of complexing dark herbs.
This is fresh and youthful in expression. Medium-full bodied, the palate has finely
concentrated and deep flavours of dark-red and black cherry and berry fruit
melded with thyme herb and stalk-like notes.
The fruit has vibrancy and vigour, and the palate is enlivened by bright
acidity. The fruit is underlined by very
fine-grained powdery tannins, and the wine flows to an elegant, sustained
finish. This is an elegantly
concentrated and intensely flavoured Pinot Noir with dark-red and black cherry
and berry fruit melded with herb and stalk interest, on a lively, zesty palate
with fine-grained structure. Match with
wild duck and pork over the next 6-8+ years. Fruit from the oldest wines in the ‘Hawkshead’
vineyard, predominantly clone 115 with clones 5 and 6, destemmed and indigenous
yeast fermented to 13.0% alc., the wine aged 11 months in 30% new French oak
barrels. Winemaker: Grant Taylor. 200 cases made. 18.0+/20
Mar 2018 RRP $65.00
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