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Featured Reviews




Ted by Mount Edward 2017 Rosé and Pinot Gris, and 2016 Pinot Blanc and Pinot Noir

12 October,2017
The ‘Ted by Mount Edward’ label has been introduced to take the place of the ‘Wanaka Road’ label, a second tier that has been very successful both on-premise and off-premise. The updated packaging is striking and funky, matching the more ‘out-there’ side of the projected image of Mount Edward. Within the bottles is seriously-made wine that reflects the regionality of Central Otago and the varieties and styles made there. Mount Edward has progressed to full BioGro organic certification with its estate vineyards, these being the ‘Morrison’ in Lowburn, ‘Muirkirk’ in Bannockburn and the ‘Drumlin’ in Gibbston. The contract grower vineyards that are employed by Mount Edward are all sustainably managed or in transition to being organic. The ‘Ted by Mount Edward’ wines are made with grower fruit in addition to estate fruit, thus leaving the Mount Edward wines fully organic. As with the former ‘Wanaka Road’ label, winemakers Duncan Forsyth and Anna Riederer aim to deliver high quality and accessibility with the ‘Ted by Mount Edward’ wines to support the Mount Edward brand. Here, I review the new release wines, the 2017 Rosé and Pinot Gris, and 2016 Pinot Blanc and Pinot Noir. www.mountedward.com

FEATURED WINES IN THIS REVIEW



Ted by Mount Edward Central Otago Rosé 2017

Rose from New Zealand – Otago

18/20
Very pale salmon-pink colour with a little depth, lighter edged. The nose is elegantly concentrated with delicate and soft aromas of strawberries, quince and cranberries, along with lifted red florals, mouthwatering minerals unfolding some confectionary elements. Dry to taste and medium-full bodied, the palate has bright and lively, but delicate flavours of strawberries, quince and cranberries, lifted by red florals and a little confectionary. The flavours are finely concentrated and flow smoothly along a subtly textured line with refreshing acidity. The mouthfeel is thirst-quenching and the wine carries to a lingering finish of soft red fruits and minerals. This is an elegant and delicately concentrated dry rosé with soft strawberry, quince and cranberry fruit on a smooth-flowing, mouthwatering palate. Serve as an aperitif and with canape over the next 2 years. 100% Pinot Noir from the ‘Morrison’ vineyard, given 3 hours skin contact in the press and indigenous yeast fermented in tank to 13.5% alc. and dryness, the wine aged 2 months on lees. Certified BioGro organic. 18.0/20 Oct 2017 RRP 25.00

Ted by Mount Edward Central Otago Pinot Gris 2017

Pinot Gris from New Zealand – Otago

17.5-/20
Bright pale straw-yellow colour, lighter on the rim. This has an elegantly proportioned nose with moderately deep and intense aromas of white stonefruits and white florals, with subtle pear elements and hints of nutty lees. Dry to taste and medium-full bodied, the palate has a gently concentrated core of white stonefruits, florals with hints of pear and honeysuckle. The fruit is elegantly presented and flows with good acid energy along a smooth line. Some mineral nuances emerge as the wine carries to a light, clean and slender finish. This is a gently concentrated dry Pinot Gris with stonefruit, floral and pear flavours with nutty and mineral nuances on a fine flowing palate with a light finish. Match with Asian fare over the next 3 years. Fruit from the Holdsworth ‘Opiki’ vineyard and the Mt Difficulty ‘Station Block’, fermented in stainless-steel to 14.0% alc. and 3 g/L RS, the wine aged 4 months on lees. 17.5-/20 Oct 2017 RRP $25.00

Ted by Mount Edward Central Otago Pinot Blanc 2016

Pinot Blanc from New Zealand – Otago

17.5/20
Bright pale straw-yellow colour, near colourless on the edge. The nose is initially shy, but opens to reveal softly broad aromas of savoury stonefruits and subtle earthy and mineral elements. This is very expressive of the variety. Dry to taste and medium-full bodied, the palate has a well-packed heart of savoury white and yellow stonefruits and earthy and mineral detail. The flavours gently fill the palate and the mouthfeel shows a fine, dry, textured line with light, lacy acidity, The wine flows positively to a light stonefruited and earthy-nuanced finish. This is a well-concentrated, up-front Pinot Blanc with mouthfilling flavours of savoury and earthy stonefruits, the palate fine-textured and refreshing. Match with poultry and pork dishes over the next 3 years. Fruit from the Holdsworth ‘Opiki’ vineyard, 50% fermented in tank and 50% in stainless-steel barrels by indigenous yeasts to 14.0% alc. and 4 g/L RS, the wine aged 5 months on lees. 17.5/20 Oct 2017 RRP $25.00

Ted by Mount Edward Central Otago Pinot Noir 2016

Pinot Noir from New Zealand – Otago

18/20
Even ruby-red colour with some depth, lighter on the rim. The nose is well-proportioned with good depth of savoury dark-red cherry and berry fruits melded with dark herbs and subtle complexing earthy elements. This has good intensity and layers of interest. Medium-full bodied, the palate has sweet and luscious fruit, with flavours of savoury dark-red cherry and berryfruit with a complex layering of dark herbs and soft earthy notes. The fruit is up-front, showing immediate depth and intensity and is underlined by fine-grained tannin extract with integrated acidity. The flavours carry along a positive line, leading to a lingering finish of red fruits and herbs. This is a sweet and juicy dark cherry and berry fruited Pinot Noir with complex herb notes, intensity and depth, all underlined by fine tannin extract. Match with wild duck and pork, and game dishes over the next 4-5 years. Fruit from the ‘Muirkirk’, ‘Morrison’ and the Montero ‘Pisa Terrace’ vineyard, indigenous yeast fermented to 13.5% alc. with 5% w/ole bunches, the wine aged 10 months in 15% new oak. Certified BioGro organic. 18.0/20 Oct 2017 RRP $35.00
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