Featured Reviews




Lake Hayes Central Otago 2017 Pinot Gris and 2016 Pinot Noir

13 December,2017

Lake Hayes is a secondary label of Amisfield in Central Otago. The wine are made in an earlier-drinking fruit-forward style, and designed to be lively, with balance. The range consists of Sauvignon Blanc, Pinot Gris, Pinot Noir and a Noble, the 2016 a blend of Riesling and Sauvignon Blanc. Stephanie Lambert is the winemaker. Here, I review the new release 2017 Pinot Gris and 2016 Pinot Noir. www.lakehayes.co.nz

FEATURED WINES IN THIS REVIEW



Lake Hayes Central Otago Pinot Gris 2017

Pinot Gris from New Zealand – Otago

16.5+/20

Bright, even straw-yellow colour, a little paler on the rim. The nose is soft and ethereal with good volume with fragrant exotic florals and white stonefruits, along with lifted fermentation esters, honeysuckle and volatility suggestions. Dryish to taste and medium-full bodied, the palate has gently mouthfilling flavours of white stonefruits, white florals, a little honeysuckle and lifted fermentation esters along with volatile nuances. The palate is up-front and harmoniously balanced, with light acid zestiness and smooth, soft textures. The flavours recede as the wine flows to a slender, light finish. This is a gentle and near-ethereal dryish Pinot Gris with exotic floral and stonefruit flavours with lift and fermentation esters, on a fresh, but smooth palate. Match with Thai, Vietnamese and Japanese cuisine over the next 2+ years. Central Otago fruit, clones 2-15, 7A, 40A and 52B, cool-fermented to 13.5% alc. and 10 g/L RS, the wine aged on lees. 16.5+/20 Dec 2017 RRP $20.00

Lake Hayes Central Otago Pinot Noir 2016

Pinot Noir from New Zealand – Otago

17/20

Dark ruby-red colour with youthful purple hues and some depth, a little lighter on the edge. The nose is elegantly concentrated with firm and finely bound aromas of dark-red berry and raspberry fruit entwined with dark herbs, unveiling a little minerally reduction, Medium-full bodied, the palate has bright and vibrant dark-red berry and raspberry fruit subtly lifted whole berry fermentation confectionary nuances, dark-red florals, herbs and a touch of minerally reduction. The fruit forms a round, juicy and smooth core and the wine flows positively with good line and supple tannin extraction, lending good presence. The wine carries to a long, rich-fruited finish. This is a bright and vibrant, aromatic-fruited Pinot Noir with dark-red berry and raspberry fruit, subtle confectionary notes, on a supple palate with good presence. Match with antipasto, pasta, tapas and poultry over the next 3+ years. Central Otago fruit, clones 5, 6, 115, 667 and 777, destemmed and indigenous yeast fermented to 14.0% alc., the wine aged in tank and barrel. 17.0/20 Dec 2017 RRP $30.00

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