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Featured Reviews




Matahiwi Estate 2016 Sauvignon Blanc, Pinot Gris and Chardonnay

15 June,2017
Alastair Scott’s Matahiwi Estate is one of the most significant wine producers in the greater Wairarapa with 80 ha of vines planted to Sauvignon Blanc, Pinot Gris and Pinot Noir, and a modern winery on Paierau Road on the outskirts of Masterton. Chardonnay is sourced from Hawke’s Bay. The company makes the flagship ‘Holly wines, with the ‘Estate’ wines the core of the production. The more accessible Mt Hector wines are seen widely and well-known. Briony Carnachan with the company for over four years took over last year as winemaker from the long-serving Jane Cooper, who was there since 2002, but left to pursue other interests. It has been announced that Briony will be departing too, so Matahiwi Estate will be looking for a new winemaker. In the meantime, it is business as usual, and here, I review the 2016 ‘Estate’ Sauvignon Blanc, Pinot Gris and Chardonnay. www.matahiwi.co.nz

FEATURED WINES IN THIS REVIEW



Matahiwi Wairarapa Sauvignon Blanc 2016

Sauvignon Blanc from New Zealand – Wairarapa & Wellington

17.5-/20
Bright, pale straw-yellow colour with slight green hues, lighter on the rim. This has a softly full nose with aromas of green stonefruits and savoury tropical fruits entwined with cut grass and fresh herbs, unfolding waxy and mineral elements. Dry to taste and light-medium bodied, the palate has moderately intense flavours of green stonefruits, cut grass, tropical fruits and herbs with mineral suggestions. The mouthfeel is crisp and zesty with brisk acidity, and the wine flows along a soft-textured phenolic line, leading to a light thirst-quenching finish with flavours of gooseberries, herbs and cut grass. This is a moderately intense, mouthwatering Sauvignon Blanc with stonefruit, herb, cut grass and tropical fruit flavours on a soft-textured, but zesty palate. Match with Mediterranean and Pacific Rim fare over the next 2 years. Fruit from the home vineyard at Opaki as well as from the ‘Hillview’ site in Martinborough, cool-fermented in tank to 12.5% alc. 17.5-/20 Jun 2017 RRP $19.99

Matahiwi Wairarapa Pinot Gris 2016

Pinot Gris from New Zealand – Wairarapa & Wellington

16.5/20
Bright, light golden-hued yellow colour with a slight blush and some depth, lighter on the edge. The nose is fresh with up-front aromas of yellow stonefruits melded with a layer of savoury florals, with hints of tropical fruits, spices and nutty elements. Medium-dry to taste and medium-bodied, the palate possesses up-front, but light flavours of yellow stonefruits and subtle notes of tropical fruits, spices and nutty nuances. The palate has good weight and presence with fresh acidity and a light, textured line. The flavours recede as they carry to a moderately sustained finish. This is a light, accessible, light-fruited medium-dry Pinot Gris with stonefruit, tropical fruit and nutty notes on a palate with good presence. Match with seafood, poultry and pork over the next 2 years. A blend of two clones from the company’s vineyard fermented, partially with indigenous yeasts, in tank to 13.5% alc. and 10.6 g/L RS. 16.5/20 Jun 2017 RRP $19.99

Matahiwi Hawke’s Bay Chardonnay 2016

Chardonnay from New Zealand – Hawke’s Bay

17.5/20
Bright, light golden-yellow colour with lemon hues, paler edged. The nose is fresh, lively and vibrant with aromas of citrus fruits and yellow stonefruits entwined with spicy and nutty oak notes. This is refreshing and mouthwatering and shows good depth and intensity. Medium-full bodied, the palate is bright and vigorous, with good intensity of citrus fruits layered with spicy and nutty oak flavours. The mouthfeel is zesty with crisp and racy acidity, and the wine carries with good energy and tension along a fine-textured line, leading to a long. lingering finish of citrus fruits and nuts. This is an intensely flavoured Chardonnay with citrussy fruit and spicy oak on a bright, racy palate. Match with grilled seafood, poultry and pork dishes over the next 3+ years. Mendoza and clone 15 fruit from the Dartmoor district, fermented in stainless-steel with a small portion in barrel with indigenous yeasts to 13.5% alc., the wine aged on lees. 17.5/20 Jun 2017 RRP $22.99
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