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Featured Reviews




Summerhouse 2018 Sauvignon Blanc and Pinot Gris, and 2017 Chardonnay

16 August,2018

The ‘Summerhouse’ brand was acquired by Spring Creek Vintners who began releasing wines with the label from the start of 2014. The wines are complementary to the company’s well known Rapaura Springs wines, and also are sourced from the different sub-regions of Marlborough. There have been a number of limited release wines, some with innovative varieties and in sophisticated styles. An interpretation is that they have a more ‘European style’. The wines were originally designed for the on-premise market, but they are seen in a wider range of channels now. And recently, the decision to expand the source of the wines has been made with wines from Hawke’s Bay and Central Otago added to the range. GM of winemaking and viticulture, Gus Altshwager, winemaker Michael Bann and viticulturist Simon Bowers now have the support of consultant winemaker Matt Thomson, and one can expect the trend towards more interesting wines to continue. www.summerhouse.co.nz

FEATURED WINES IN THIS REVIEW



Summerhouse Marlborough Sauvignon Blanc 2018

Sauvignon Blanc from New Zealand – Marlborough

18+/20

Bright, pale straw-yellow colour, near colourless on the rim. The nose is softly full and voluminous with fresh aromas of pungent passionfruit and tropical fruit harmoniously integrated with notes of fresh herbs and snow peas. This has a near-ethereal expression. Dry to taste and medium-bodied, the palate is fresh and bright with good depth and soft concentration, showing gentle layers of passionfruit, tropical fruits and herbs. The mouthfeel is rounded with a soft, smooth, near-slippery line and background, refreshing, lacy acidity. The flavours carry to an elegant, soft finish. This is a softly concentrated, rounded Sauvignon Blanc with passionfruit, tropical fruit and fresh herb flavours on a smooth-flowing palate. Match with Pacific Rim fare over the next 2 years. Marlborough fruit, 40% from the Southern Valleys and 30% each from the Awatere and Wairau, fermented in stainless-steel to 13.5% alc., the wine undergoing batonnage. 18.0+/20 Aug 2018 RRP $18.99

Summerhouse Marlborough Pinot Gris 2018

Pinot Gris from New Zealand – Marlborough

18+/20

Brilliant pale straw-yellow with some depth and lemon hues, light on the rim. The nose is fresh with a good, soft, rounded core of bright white and yellow stonefruits along with exotic florals, and nuances of honeysuckle and minerals. Off-dry to taste and medium-bodied, the palate has an elegant heart of white and yellow stonefruits with floral detail and delicate layers of honeysuckle and hints of minerals. The flavours are balanced and harmonious. The fruit flows along a fresh, finely-textured line with background acidity carrying the wine to an elegant finish. This is an elegant off-dry Pinot Gris with stonefruit, floral, honey and mineral flavours and a soft-textured line. Match with Asian and Middle Eastern cuisine over the next 3+ years. Marlborough fruit, 50% from the Awatere, 40% from Rapaura and 10% Southern Valleys, fermented in stainless-steel to 13.5% alc. and 6.9 g/L RS. 18.0+/20 Aug 2018 RRP $18.99

Summerhouse Marlborough Chardonnay 2017

Chardonnay from New Zealand – Marlborough

18/20

Even straw-yellow colour with pale, lemon-gold hues, a little lighter on the edge. The nose is moderately deep with firm, well-packed aromas of white and yellow stonefruits entwined with a layer of flinty lees and fresh reductive minerals that lend complexity. Medium-full bodied, the palate has a concentrated heart of stonefruit and citrus fruit with sweetness and richness, unfolding a gentle layer of nutty notes and gunflinty notes. The palate is balanced and harmonious, with the core providing good body and presence. The wine flows along a fresh line, with fine-textures, leading to a lingering finish. This is a moderately sweet, rich and concentrated Chardonnay with a core of srtonefruit, nuts and complex flinty elements on a harmonious palate with good body and length. Match with roasted poultry, pork and veal over the next 3+ years. Marlborough fruit, 40% from Omaka and 30% each from Brancott and Rapaura, fermented in tank with 25% in barrel to 13.5% alc., the barrel component aged in wood for 9 months undergoing batonnage with 25% of the wine undergoing MLF. 18.0/20 Aug 2018 RRP $18.99

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