Spade Oak Methode Blanc de Blancs NV and Tempranillo Rosé 2017
Gate 20 Two Central Otago Pinot Noir 2015
Waitapu Estate ‘Reef View’ Northland Pinotage 2016 and 2015
The Crossings 2017 Sauvignon and Pinot Gris, and 2016 Gruner and Pinot Noir
Whistling Buoy 2016 ‘Kokolo’ Chardonnay and Pinot Noir, and ‘Half Acre’ Pinot Noir
Rossendale 2017 Sauvignon Blanc and 2016 Reserve Pinot Noir
The Luminary 2017 Sauvignon Blanc
Waipara Hills Marlborough Sauvignon Blanc 2017
Gate 20 Two Central Otago 2016 Pinot Gris and 2014 Pinot Noir
Clearview 2017 Blush, Gewurztraminer, Chardonnay, and 2016 Merlot
Urbn Vino Dunedin ‘Reserve’ 2016 Pinot Noir
American and Australian Imports by Procure
Obsidian ‘Estate’ Waiheke Island Chardonnay 2017
Pinot Noir Naturel by Fromm 2017
Te Mania Nelson Riesling 2016 – A Re-Look
The Luminary 2017 Pinot Gris and Pinot Noir
Maori Point Central Otago 2017 Pinot Gris and Riesling
No. 1 Family Estate Rosé and No. 1 Reserve Methodes
Domaine Rewa Central Otago Chardonnay 2016
Spade Oak ‘Voysey’ Le Champ and 2017 Chardonnay, and 2016 ‘HOG’ St Laurent and Tempranillo, and 2016 ‘The Prospect’ Chardonnay
Locharburn 2017 Riesling, Pinot Gris and Sauvignon Blanc
Saint Clair ‘Wairau Reserve’ Marlborough Sauvignon Blanc 2017
Clos Henri, Bel Echo and Petit Clos Releases, and New Methode and Late Harvest Wines
Charles Smith Washington State 2015 Riesling, Chardonnay and Syrah
Theory & Practice and Craft Farm Aromatic Wines, 2017, 2016 and 2015
// View More Featured Reviews

Featured Reviews

Te Awanga Estate 2017 Pinot Gris and 2015 Syrah

11 September,2017
The ‘Te Awanga Estate’ brand of Rod McDonald is his expression of the cooler, more elegant and aromatic styles of Hawke’s Bay wines, as typified by the coastal styles as originating from the 17 ha home vineyard at Te Awanga. There, he has Sauvignon Blanc, Chardonnay and Merlot planted. Interestingly, it is the style of the wine that is paramount, so Rod is not averse to sourcing fruit and other varieties not planted on the vineyard from inland sources. These wines are made to capture the cooler-style characteristics. Here, I review the ‘Te Awanga Estate’ 2017 Pinot Gris and 2015 Syrah from further inland.


Te Awanga Estate Hawke’s Bay Pinot Gris 2017

Pinot Gris from New Zealand – Hawke’s Bay

Bright, light straw-yellow colour, lighter on the rim. The nose is fresh and tightly bound with good intensity of white stonefruit and white floral aromas, and a soft amalgam nutty notes, honeysuckle and saline. The aromatics grow in intensity with aeration. Dry to taste and medium-bodied, the palate has a fine, concentrated core of white stonefruits and white florals, with hints of honeysuckle and nuts. The wine has a positive linearity and flow along a fine-textured phenolic line with fresh, underlying acidity, and the flavours carry to a refreshing, clean, crisp, dry finish of stonefruits and florals. This is a fresh, crisp, dry Pinot Gris with stonefruit and floral flavours, good linearity and fine, dry textures. Match with most white meat dishes over the next 3 years. Fruit from an inland site, cool-fermented in tank, with 25% in seasoned barriques to 13.0% alc. and 2.5 g/L RS, the wine aged 4 months on lees. 17.5-/20 Sep 2017 RRP $21.99

Te Awanga Estate Hawke’s Bay Syrah 2015

Syrah from New Zealand – Hawke’s Bay

Even, dark ruby-red with black hues at the heart, a little lighter on the edge. This has a softly full and gently voluminous nose of ripe blackberry and raspberry fruit harmoniously integrated with cracked pepper, dark herbs and spice notes, lifted by violet florals. The nose is elegant in concentration with good depth. Medium-bodied, the palate has gently rich and harmoniously melded flavours of blackberries and dark raspberries entwined with black pepper, herbs and Asian spice nuances, lifted by floral elements. The fruit forms a refined core which is supported by fine-grained tannins and integrated acidity. The wine carries smoothly to a long and sustained finish with a pepper and spice flourish. This is a harmonious and elegantly concentrated Syrah with blackberry and raspberry fruit along with cracked pepper notes and lifted florals on a fine-textured palate. Match with lamb, beef and venison dishes, and Mediterranean cuisine over the next 6-7+ years. Fruit from an inland site, destemmed but not crushed and fermented to 13.0% alc., the wine spending 3 weeks on skins post ferment, and aged 12 months in 35% new French oak barriques. 18.5/20 Sep 2017 RRP $27.99
Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny