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Stone Paddock 2017 Rosé and Sauvignon Blanc, and 2016 Chardonnay
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Elephant Hill 2017 Rosé, 2016 Le Phant Blanc and 2015 ‘Reserve’ Merlot Malbec and Syrah
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Rockburn 2016 ‘Estate’, ‘Seven Barrels’ and ‘The Art’ Pinot Noirs
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Cross Hares ‘Ahuriri Run’ Canterbury Pinot Gris 2016
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Ruru Central Otago Gewurztraminer 2017
Tankersley Estate Central Otago Pinot Noir 2014
Misha’s Vineyard New Sauvignon, Riesling Pinot Gris Gewurztraminer Pinot Noir and ‘Cadenza’ Releases
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Featured Reviews




Spanish, French and Italian Wines From Vintners

05 February,2018

Vintners New Zealand is a well-established distributor with a strong portfolio of New Zealand wines supported by a diverse range of imported wines from many notable and renowned producers. The imported wines must offer value and quality, as well as a point of difference to those made locally. The Vintners imports have a proven record in doing so. Here, I review a Spanish white from Telmo Rodriguez, two Languedoc-Roussillon wines from Domaine Gayda and two Chianti wines from Rocca delle Macie. www.vintners.co.nz

FEATURED WINES IN THIS REVIEW



Telmo Rodriguez ‘Basa’ Rueda Blanco 2016

Other White from Spain

17.5/20

Bright straw-yellow colour with a little depth and pale edge, The nose is up-front with good depth and concentration of refreshing yellow stonefruits along with tropical fruit notes, fresh herbs and some waxy, lanolin elements. This is refreshing and steely in expression. Dry to taste and medium-bodied, the palate is fresh and lively with bright fruit flavours of stonefruits, tropical fruits, floral elements and lanolin. The mouthfeel is zesty with piquant acidity to balance the fruitiness. The wine flows with good energy along a subtle-textured line, carrying to a lingering finish of tropical fruits and lanolin. This is a refresh and lively Rueda Verdejo with flavours of tropical fruit and lanolin. Serve with seafood and poultry, and Mediterranean fare over the next 2 years. A blend of 92% Verdejo and 8% Viura, fermented in stainless-steel to 13.0% alc. 17.5/20 Feb 2018 RRP $20.99

Flying Solo Pays d’Oc Languedoc-Roussillon Grenache/Cinsault Rosé 2016

Rose from France – Other

16.5+/20

Pale salmon-pink colour with a peach tint at heart and slight purple hues on the rim. The nose is soft and delicate with light, fragrant aromas of watermelon, red florals and quince, and subtle mineral nuances. The aromatics build to form a rounded and positive heart. Dry to taste and light-medium bodied, the palate has an elegant core of gently aromatic flavours of watermelon and quince with floral and mineral notes. The mouthfeel is subtly textured with light, dry, thirst-quenching phenolics and balanced acidity. The palate is moderately concentrated, and the wine flows with good energy to an elegant, dry, lightly nuanced finish. This I an elegant dry rosé with watermelon, quince and floral flavours on a subtly-textured, mouthwatering palate. From Domaine Gayda. A blend of 50% each Grenache and Cinsault, direct pressed and fermented to 12.5% alc. and dryness, the wine aged 3 months on lees. 16.5+/20 Feb 2018 RRP $20.99

Flying Solo Pays d’Oc Languedoc-Roussillon Grenache/Syrah 2016

Blended Red from Spain

16.5+/20

Dark, deep, purple-hued black-red colour, a little lighter on the rim, youthful in appearance. The nose is softly full with ripe aromas of blackberries and boysenberries, dark raspberries, lifted dark-red florals, whole berry fermentation jammy elements. The aromatics show with good depth. Medium-full bodied, the palate is sweetly ripe and juicy, and is quite easy and approachable, with up-front flavours of ripe blackberries and boysenberries, along with lifted confectionary and jam notes. The palate is modestly extracted, lending a supple, but positive core with light tannin grip and integrated acidity. The wine carries to a light finish of boysenberry jam. This is an up-front and accessible, sweet-fruited Grenache/Syrah blend with ripe blackberry, boysenberry and jam flavours. Serve with barbecued fare over the next 2-3 years. From Domaine Gayda. A blend of 60% Grenache and 40% Syrah from Minervois, fermented, the Syrah at low temperatures, to 13.5% alc. 16.5+/20 Feb 2018 RRP $20.99

Confini Chianti DOCG 2016

Sangiovese from Italy – Tuscany

16.5/20

Ruby-red colour with some depth, lighter on the edge. The nose is elegantly presented with dark-red cherry fruit along with nuances of spice and liquorice, unveiling dark herbs and dark-red floral elements. This is fresh and uncomplicated in expression. Medium-bodied, the palate has a taut and lightly concentrated core of dark-red berry and bitter cherry fruit melded with a very subtle layering of dark herbs, florals and earthy nuances. The fruit sweetness is balanced by light, grainy tannin extraction and structure providing as fine line. The wine carries to a light finish of cherries and herbs. This is a light, uncomplicated Chianti with dark-red cherry fruit along with subtle herb notes and light tannin structure. Serve with antipasto and tapas over the next 3 years. From Rocca delle Macie. 90% Sangiovese and 10$ Canaiolo fermented to 12.5% alc. 16.5/20 Feb 2018 RRP $18.99

Rocca delle Macie ‘Vernaiolo’ Chianti DOCG 2016

Sangiovese from Italy – Tuscany

17/20

Even, dark ruby-red colour, a little lighter on the rim. This has a lightly concentrated nose with moderately deep and packed aromas of dark-red berry and bitter cherry fruit, along with dark herbs, a little earth, subtle liquorice and spice and hits of nuts. Medium-bodied, the palate has moderately rich and vibrant flavours of dark-red berry and cherry fruit entwined with herb, earth and spice notes. The fruit is underlined by light, grainy tannin structure, lending grip, texture and presence. The acidity is balanced and wine flows with positive linearity, leading to an elegant, lingering finish. This is an elegant, moderately concentrated Chianti with vibrant bitter cherry and red berry fruit, with balanced structure and some linearity. Serve with Mediterranean fare and semi-hard cheeses over the next 3-4 years. A blend of 90% Sangiovese and 5% each Merlot and Canaiolo, fermented to 13.0% alc., the wines spending at least 10 days on skins. 17.0/20 Feb 2018 RRP $20.99

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