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

Vidal ‘Reserve’ Hawke’s Bay Chardonnay 2016

26 April,2017
The ‘Reserve’ wines of Vidal Estate come from the best available vineyards that winemaker Hugh Crichton can utilise, thus making these bottlings the premium tier for the brand. The rarer ‘Legacy’ wines are exceptional expressions made only in the best years. Hugh has been one of the strongest proponents of the contemporary flinty reductive style of Chardonnay, and his ‘Legacy’ Chardonnay wines are regular gold medal and trophy winners at wine judging competitions. Many producers who make such wines describe them as being very ‘burgundian’ in style. However, I believe this style has yet to be fully appreciated by the general consumer, something not lost on Hugh. His ‘Reserve’ Chardonnays express the reductive characters with more moderation, providing the wines with broader appeal. Discussions with various winemakers have led me to understand that while these ‘gunflint’ and ‘matchstick’ characters can be enhanced by the winemaker, their expression is also a factor of vintage and vineyard site. Hugh Crichton and the Villa Maria Estate team have a good degree of experience in managing these flavours through their work and blending. I recently reviewed the 2015 Vidal ‘Reserve’ Chardonnay which appears to have the correct balance (click here to see my review). I now review the new release 2016 vintage of the Vidal ‘Reserve’ Chardonnay. The wine also achieves a fine balance and appears to have greater fruit and flavour intensity to me.


Vidal ‘Reserve’ Hawke’s Bay Chardonnay 2016

Chardonnay from New Zealand – Hawke’s Bay

Brilliant straw-yellow colour with pale golden hues, a little lighter on the rim. This has an elegantly concentrated nose with very good intensity of fresh white peaches and stonefruits entwined with gentle aromas of flinty and nutty detail and nuances of minerals. Medium-bodied, the palate possesses fresh, vibrant and finely concentrated flavours of white stonefruits along with a subtle layering of flint and nuts, and hints of minerals. The mouthfeel is fresh and lively, with crisp, racy acidity enhancing the fruit sweetness, and the wine flows along a fine, textural line with good vigour and tension, leading to a taut, long-lingering finish of stonefruits and minerals. This is a very fresh and lively Chardonnay with deep white stonefruit, flinty, nutty and mineral flavours on a taut, lingering palate. Match with seafood and creamy sauced white meat dishes over the next 4 years. Fruit from the ‘Keltern’ ‘Kokako’ and ‘Lyons’ vineyards fully barrel-fermented, partially by indigenous yeasts to 13.0% alc., the wine aged 10 months on lees in 19% new French oak, with partial MLF conversion. 18.0/20 Apr 2017 RRP $19.99
Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny