RECENT FEATURES




Sileni Estates ‘Seasonal Release’ Wines
Ellero Central Otago Riesling 2015 and Pinot Noir 2014
Grove Mill 2015 Chardonnay, and Te Tera 2016 Chardonnay and Pinot Noir
French, Chilean and Australian New Releases from EuroVintage
Two Rivers 2017 ‘Isle of Beauty’ Rosé and 2016 ‘Clos des Pierres’ Chardonnay
Elephant Hill 2017 Syrah Rosé and 2016 Chardonnay
Selaks 2017 ‘Berries and Cream’ Rosé and ‘Luscious’ Pinot Gris
Tohu New Releases of Methode, White and Red Wines
Alpine Valley and Maui 2017 Marlborough Pinot Gris
Stewart Town ‘The Bounder’ Pinot Noir 2016
Mills Reef ‘Reserve’ Hawke’s Bay 2016 Cabernet/Merlot
Twin Islands 2017 Sauvignon and Opawa 2017 Sauvignon and Rosé, and 2016 Pinot
Ted by Mount Edward 2017 Rosé and Pinot Gris, and 2016 Pinot Blanc and Pinot Noir
Starborough 2017 Sauvignon and Pinot Gris, and 2016 Chardonnay and Pinot Noir
Aronui Nelson 2017 Rosé, and 2015 Chardonnay and Pinot Noir
Caythorpe 2017 Marlborough Sauvignon Blanc and Riesling
Porters Pinot ‘Kereru’ 2015 Pinot Gris and 2014 Pinot Noir, and 2014 Estate Pinot Noir
Waiana Estate ‘Indian Summer’ Hawke’s Bay Rosé 2017
French, Spanish, Argentine, Californian and Aussie Imports from Procure
Spade Oak ‘Voysey’ 2017 Sauvignon Blanc and Pinot Gris
Dog Point 2017 Sauvignon Blanc and 2015 Chardonnay and Pinot Noir
Laithwaites – Mainly Australian Shiraz and Other Reds
Luna Estate Martinborough, Eclipse and Blue Rock Single Vineyard Releases
Rossendale Sparkling Sauvignon Blanc 2017
Hunter’s 2017 Whites and Rosé, and 2015 Pinot Noir Releases
// View More Featured Reviews

Featured Reviews




Lake Chalice Marlborough, ‘The Nest’ and ‘The Raptor’ Wines

28 March,2017
Lake Chalice Wines was established in 1989 by restaurateur Chris Gambitsis and police detective Phil Binnie who decided to grow grapes to make their own wine. They planted the ‘Falcon’ vineyard in the Wairau Valley in 1990, and labelled the produce under ‘Lake Chalice’ named after the wilderness lake in the Richmond ranges. The theme and logo of the brand is the native Karearea falcon, and their further vineyard developments are the Eyrie vineyard in the Waihopai Valley and Talon vineyard in Dillons Point. Lake Chalice is a sponsor of ‘Wingspan Birds of Prey Trust. The Lake Chalice wines are made by Matt Thomson, who is well-known as Saint Clair’s winemaker.

In June last year, the Ibbotson family of Saint Clair acquired the Lake Chalice business with brand and vineyards. The Ibbotsons are keen to continue the identity of the Lake Chalice brand and its established distribution channels and markets. Undoubtedly they will also revitalise the branding in due course. Here, I review a selection of current Lake Chalice wines, including the accessible, fruit-focussed ‘The Nest’ tier, the regular ‘Marlborough’ bottlings and the premium ‘The Raptor’ selected parcel wines. www.lakechalice.com

FEATURED WINES IN THIS REVIEW



Lake Chalice ‘The Nest’ Marlborough Sauvignon Blanc 2016

Sauvignon Blanc from New Zealand – Marlborough

16.5/20
Bright, very pale straw colour, lighter on the rim. The nose is very fresh and tightly bound with restrained, cooler-spectrum aromas of gooseberries entwines with fresh herbs, nettles and subtle mineral nuances. Dry to taste and medium-bodied, the palate has a light, concentrated core of gooseberries and nettles, along with fresh herb notes. The fruit and mouthfeel is enlivened by bright, thirst-quenching acidity, and the wine flows along a light-textured phenolic line, leading to a crisp, tight finish of nettles and blackcurrant leaf. This is a light-fruited, tightly bound Sauvignon Blanc with lively flavours of gooseberries, nettles and herbs on a zesty palate. Serve with shellfish and Pacific Rim fare over the next 2 years. Fruit from the central Wairau Valley, cool-fermented in stainless-steel to 13.0% alc. and 4 g/L RS. 16.5/20 Mar 2017 RRP $17.99

Lake Chalice ‘The Nest’ Marlborough Chardonnay 2016

Chardonnay from New Zealand – Marlborough

16.5+/20
Bright, even, light straw-yellow colour, pale on the rim. This has a fresh, light nose with some depth and intensity of white and yellow stonefruits and citrus fruits melded with notes of nutty oak and lemon-curd MLF. Medium-bodied, the palate has light, but up-front and moderately concentrated flavours of stonefruit and citrus fruit entwined with delicate notes of nutty oak and lemon-curd MLF. The palate has a fine, concentrated core with good linearity and fine textures. The mouthfeel is enlivened by fresh acidity. The wine carries to a long, lingering finish of stonefruits and lemon-curd. This is an elegantly concentrated Chardonnay with stonefruit and citrus fruit flavours intermixed with a layer of nutty oak and lemon-curd MLF on a refreshing, lingering palate. Match with seafood and creamy poultry dishes over the next 3 years. Fruit from the Wairau and Southern Valleys, fermented to 13.0% alc. and 1.3 g/L RS, the wine given oak contact. 16.5+/20 Mar 2017 RRP $17.99

Lake Chalice Marlborough Sauvignon Blanc 2016

Sauvignon Blanc from New Zealand – Marlborough

17.5-/20
Bright, pale straw-yellow colour, lighter edged. This has very fresh, intense and mouthwatering aromas of passionfruit, gooseberries and nettles, along with mineral notes. The aromatics are tightly bound and show clarity and focus. Dry to taste and medium-bodied, the palate has moderately rich and concentrated flavours of gooseberries with notes of passionfruit entwined with fresh herb, nettle and mineral elements. The mouthfeel is juicy and mouthwatering with bright, racy acidity. The wine flows along a soft-textured line, leading to a gently lingering, nuanced finish of gooseberries and herbs. This is a moderately concentrated Sauvignon Blanc with gooseberry fruit layered with passionfruit, herb and mineral notes on a mouthwatering, fine-textured palate. Serve as an aperitif and with salads and vegetables over the next 2 years. Fruit from the Lower Wairau Valley, cool-fermented in stainless-steel to 13.22% alc. and 4.5 g/L RS. 17.5-/20 Mar 2017 RRP $19.99

Lake Chalice ‘The Haast’ Marlborough Chardonnay 2015

Chardonnay from New Zealand – Marlborough

18.5/20
Bright, even, straw-yellow colour with a pale gold heart, lighter on the rim. The nose is elegantly concentrated with deep aromas of fresh, ripe citrus fruits entwined with nutty oak, creamy barrel-ferment elements along with an amalgam of mealy lees and lemon-curd MLF notes. Medium-full bodied, the palate has rich and concentrated flavours of yellow stonefruits and citrus fruit layered with nutty oak along with creamy barrel-ferment flavours textures, and lemon-curd and buttery MLF. The flavours form a vibrant and concentrated core which flows along a lively line with fresh, lacy acidity providing energy. The wine carries to an elegant, lingering finish of citrus fruit and nutty complexities. This is a rich and concentrated Chardonnay with flavours of stonefruits and citrus fruits complexed by nutty and creamy layers on a vibrant palate. Match with seafood, poultry and pork over the next 4+ years. Named after the now extinct Haast eagle. Clones 15, 6, MVIG1, 95 and Mendoza fruit from the ‘Falcon’ vineyard, the ‘Reed’s’ Renwick site and the ‘Turner’ Awatere vineyard, fermented in tank and oak to 13.5% alc., the wine aged on lees with 100% MLF. 18.5/20 Mar 2017 RRP $19.99

Lake Chalice Marlborough Pinot Noir 2016

Pinot Noir from New Zealand – Marlborough

16.5/20
Ruby-red colour with slight purple tints, lighter on the edge. The nose is deep with aromas of raspberries and dark-red berry fruits melded with dark herb notes along with lifted floral and oak nuances and a hint of reduction. Medium-full bodied, the palate possesses a moderately concentrated core of dark raspberries melded with florals and herbs. The flavours are up-front and underlined by light tannin extraction lending a gently textured mouthfeel. The wine carries to an elegant, lingering finish of cherries, raspberries and herbs. This is a moderately concentrated Pinot Noir with flavours of dark raspberries, cherries and subtle herbal notes on a gently structured palate. Match with poultry and pork dishes over the next 3+ years. Clones 115, 114 and 777 from the ‘Eyrie’ vineyard fermented with a small portion of whole bunches to 14.45% alc., the wine aged in new and seasoned French oak barriques. 16.5/20 Mar 2017 RRP $19.99

Lake Chalice ‘Vineyard Selection’ Merlot 2014

Merlot from New Zealand - Other

16-/20
Ruby-red colour with some depth and light purple hues on the rim. The bouquet is light with aromas of red cherry and berry fruit along with suggestions of plums, herbs and earth, unfolding nuances of smoky oak. Light-medium bodied, the palate has soft flavours of cherries and berries along with subtle notes of herbs and plums. Some toasty oak elements emerge as the wine flows. The mouthfeel is soft in texture with a rounded core from light tannin extraction. The acidity is soft and integrated, and the wine carries gently to a light, lingering finish of cherries, plums and herbs. This is a light Merlot with red cherry, berry and plum flavours on a soft palate. Serve with pasta and barbecued fare over the next 2-3 years. Merlot fruit, 97% from the ‘Falcon’ and ‘Quarry’ blocks in Marlborough, and 7% from Hawke’s Bay, fermented to 12.5% alc., the wine aged 8 months in oak barrels and tank. 2,600 cases made. 16.0-/20 Mar 2017 RRP $19.99

Lake Chalice ‘The Raptor’ Marlborough Rosé 2016

Rose from New Zealand – Marlborough

17.5-/20
Bright candy-floss pink with some depth and pale purple hues on the rim. The nose is softly fresh with a rounded core of strawberries and cream, with cherry notes, red florals and subtle mineral nuances, unfolding a suggestion of confectionary. Dry to taste and light-bodied, the palate has flavours of strawberries and cream, cherries, red florals and minerals that form a softly packed heart. The mouthfeel is fine-textured, flowing along a line of light phenolics, with fresh, integrated acidity. The wine leads to a lingering, nuanced finish of strawberry and cherry fruit. This is a gently concentrated rosé with a good core of strawberries and cream, and cherry fruit, on a fine, fresh palate. Serve as an aperitif and with canapes over the next 2 years. Wairau Valley Pinot Noir fruit hand-picked, given skin contact and cool-fermented in stainless-steel to 11.65% alc. and 3.9 g/L RS. 17.5-/20 Mar 2017 RRP $22.99

Lake Chalice ‘The Raptor’ Marlborough Sauvignon Blanc 2016

Sauvignon Blanc from New Zealand – Marlborough

18+/20
Bright pale straw colour, lighter on the edge. The nose is softly full and gently voluminous with aromas of passionfruit and snow-peas with a concentrated core of gooseberry and minerals. Dry to taste and medium bodied, the palate possesses bright and vibrant fruit flavours of passionfruit, snow-peas and gooseberries which form a well-concentrated heart. The palate balances fruit richness with fresh, zesty acidity on a fine, dry, phenolic-threaded line. The wine has good linearity and carries to a lingering, mouthwatering finish of passionfruit, herbs and minerals. This is a concentrated, rich Sauvignon Blanc with flavours of passionfruit, herbs and minerals with a fine palate line and refreshing acidity. Serve with seafood and herb-marinated white meats over the next 2 years. Fruit from the Dillons Point sub-region, cool-fermented in tank to 12.89% alc. and 2.4 g/L RS. 18.0+/20 Mar 2017 RRP $22.99

Lake Chalice ‘The Raptor’ Marlborough Pinot Noir 2015

Pinot Noir from New Zealand – Marlborough

17.5+/20
Deepish ruby-red colour, a little lighter on the rim. This has a bright, lifted, aromatic nose with a heart of dark-red berry fruits entwined with an amalgam of dark herbs and savoury, earthy and minerally elements, unfolding raspberry liqueur and nutty oak notes. Medium-full bodied, the palate has sweet, rich flavours of raspberries and red berry fruits, along with dark herb, earth and nutty oak notes, unfolding red florals. The fruit is supported by finem grainy tannins and the palate enlivened by fresh, lacy acidity. The wine flows with good linearity, leading to a moderately long finish. This is a sweet, red-fruited Pinot Noir with subtle herb, earthy and nutty detail, and a fine, grainy structure. Match with poultry, pork, lamb and beef dishes over the next 5 years. An 11 barrel selection. Hand-picked clone 115 fruit from the ‘Eyrie’ vineyard, Waihopi, vines 15 y.o., fermented to 13.0% alc., the wine aged 11 months in French oak barriques. 17.5+/20 Mar 2017 RRP $22.99
Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny