FEATURED WINES IN THIS REVIEW

• Clark Estate Methode Traditionelle Sparkling Riesling 2019, Marlborough
  Sparkling Wine from New Zealand - Marlborough

  Review Date : 10-Dec-2020

  ☆☆☆☆☆

  Brilliant, straw-yellow with some depth and a gold hue, even colour throughout. Very fine, persistent bubbles. The nose is soft and fresh, aromas of apple toffee, citrus melded with subtle creamy autolysis and a hint of pastry. Dry to taste, medium-light bodied, aromas of apples and pears are fresh, long with lemon and lime peels provide a taut core. Subtle creamy notes broaden the mid-palate, along with pastries and biscuits. As the wine warmed up, a fine mineral line leads the flow to a sustained flavoursome finish. The wine has a clean and focused tension with balanced acidity, fresh yet not austere, provide good energy and vibrancy. This is a vibrant and fresh Methode Traditionelle sparkling wine made from Riesling, with flavours of apple and citrus along with pastry details on a balanced, creamy palate. Match with seafood and pork over the next 3-4 years. Handpicked fruit from Upper Awatere, 12% alc, 8g/l RS. 18/20 pts (90 pts) Nov 2020 RRP $28
• Clark Estate Upper Awatere Sauvignon Blanc 2020, Marlborough
  Sauvignon Blanc from New Zealand - Marlborough

  Review Date : 10-Dec-2020

  ☆☆☆☆☆

  Bright, pale straw-yellow, even colour throughout. The nose is vibrant and youthful, soft aromas of blackcurrants leading the bouquet, melded with blackcurrant leaves, lime, along with seaweed and stony minerals. Medium-light bodied, dry to taste, fresh aromas of lime, blackcurrants have a taut core, subtle blackcurrant leaves and white pepper growing more prominent lingers with crisp, stony minerals to a refreshing finish. The acidity is electric and seamless, flows along a round-edged palate with subtle phenolic textured-line with ease. This is a vibrant Sauvignon Blanc with flavours of blackcurrants and lime, savoury and mineral details with brilliant acidity. Match with mussels and shellfish over the next 2-3 years. Cool fermented to 13% alc, 1.5 g/l RS and left on lees to mature. 18.5/20 pts (93 pts) Nov 2020 RRP $23
• Clark Estate Pinot Grigio Rosato 2020, Marlborough
  Pinot Gris from New Zealand - Marlborough

  Review Date : 10-Dec-2020

  ☆☆☆☆☆

  Bright, pale onion-skin, slightly watery rim. The nose is open, well-packed with succulent aromas of pear drop and quince, along with white florals, underlying powdery spices. Dry to taste, medium-light bodied, exotic aromas of pineapple, melon interweave pear and quince form an elegant core, along with citrus juice and peels, added spicy interest. The fruit has ripeness balance, supported by mouthwatering acidity and full of crunch; carry good energy and flow smoothly to a crisp finish. Short time on skins to extract colour, fermented in stainless steel to 11.9%, 3.5 g/l RS. Match with salmon pate and charcuterie over the next 2 years. 17.5+/20 pts (89 pts) Nov 2020 RRP $18
• Clark Estate Black Birch Pinot Gris 2020, Marlborough
  Pinot Gris from New Zealand - Marlborough

  Review Date : 10-Dec-2020

  ☆☆☆☆☆

  Clear, straw-yellow with a gold hue, even colour throughout. The nose is full, a concentrated core aroma of pear, melon, baked apple, entwined with the floral scent of lilies and discreet five-spice. Medium-full bodied, the palate is lush with good intensity aromas of ripe pear, baked apple and melon. The palate has weight and power, enriched by subtle sweetness and lingering five-spice. The mouthfeel is round with good flow, supported by lively integrated acidity, lends a succulent finish. This is a powerful Pinot Gris with lush fruit and subtle five-spice on a round, smooth mouthfeel. Match with crispy-skin duck and roast pork over the next 3-4 years. Cool fermented to 13% alc, 7 g/l RS. Left on full lees for an extended period. 18+/20 pts (91 pts) Nov 2020 RRP $23
• Clark Estate Pinot Noir 2018, Marlborough
  Pinot Noir from New Zealand - Marlborough

  Review Date : 10-Dec-2020

  ☆☆☆☆☆

  Bright, light ruby-red with some depth and a garnet hue, lighter on the rim. The nose is softly full, with a depth of intense aromas of Bing cherries, blackberries melded with dry herbs and baking spices, unveiling black liquorice and mint nuances under a thin layer of smoky detail. Medium-bodied, nuances of cherries, dried blackberries are aromatic; development of fragrant black tea notes binding liquorice, dried herbs and cinnamon. Subtle development of game and smoke linger to a moderately long finish. The palate is structured by fine-grained tannin extraction, smooth with a good grip and some firmness. Subtle developments complex flavours, added interest. This is a herbaceous Pinot Noir with flavours of cherries and blackberries, enriched by subtle developments and savoury details. Match with wild boar and lamb over the next 2-3 years. Single-vineyard fruit from Upper Wairau, fermented to 13.2% alc, aged in barrels. 17.5/20 pts (88 pts) Nov 2020 RRP $28
• Clark Estate Clericus Wild Pinot Noir MMXVII 2017, Marlborough
  Pinot Noir from New Zealand - Marlborough

  Review Date : 10-Dec-2020

  ☆☆☆☆☆

  Deep, ruby-red with a black hue, slightly opaque with transparency, lighter edged. The nose is fragrant with deep nuances of floral and dry herbs entwined with cherries, almost plummy, underlying integrated spices. Medium-full bodied, the palate is soothing with nuances of cherries and black plums, dried thyme and violet unveil as the wine opening; lifting notes of all-spice linger to a sustained finish. The palate is refined with silky tannin extractions, supported by lacy acidity. Good concentration of fruit and intensity form a tight core, filling mid-palate with weight and integration. This is a cherry-plum flavoured Pinot Noir with dried floral and thyme details, on a refined, supple tannin palate. Match with venison loin and lamb rump over the next 5-7 years. Selected parcels, indigenous yeast fermented to 13.5% alc, aged in oak. 18.5+/20 pts (94 pts) Nov 20202 RRP $65