Kuru Kuru, Joss Bay and Tarras Vineyards

FEATURED WINES IN THIS REVIEW

• Kuru Kuru Marlborough Sauvignon Blanc 2014
  Sauvignon Blanc from New Zealand - Marlborough

  Review Date : 08-Dec-2014

  ☆☆☆☆☆

  Bright, very pale straw colour with slight green hues, near colourless on rim. The nose is softly full with punchy, pungent passionfruit aromas along with subtle flinty lees, smoke and mineral nuances. Hints of green capsicums emerge in the glass. Dry to taste and tightly bound, light, lifted aromas of passionfruit herbs and minerals show with restraint on the palate. The mouthfeel features dry, chalky textures and fine, crisp acidity that provide the wine with good linearity. This has a firm core that carries to a dry, lightly textured, mouthwatering, minerally finish. Showing plenty of passionfruity aromas, this dry, chalky-textured Sauvignon Blanc has a firm line. Serve with seafood, salads and vegetables and goats cheese over the next 2+ years. Awatere Valley fruit cool-fermented in tank to 12.8% alc. and 2.6 g/L RS. 3,350 cases made. 17.5/20 Dec 2014 RRP $19.95
• Kuru Kuru Central Otago Pinot Gris 2014
  Pinot Gris from New Zealand - Otago

  Review Date : 08-Dec-2014

  ☆☆☆☆☆

  Brilliant light straw-yellow colour with pal green hues, lighter edge. The nose is tight with moderately concentrated aromas of exotic white and yellow florals, hints of rose-petals and musk, with herb and honeysuckle nuances. Dry to taste and medium-bodied, light flavours of white and yellow stonefruits are enriched by honied notes. This has good weight, presence and mouthfeel, and the palate features a very fine textural line which is balanced by lacy acidity. The palate has underlying drive and flows positively to a light, clean and crisp finish. This is a light stonefruit-flavoured, dry Pinot Gris with good mouthfeel and line. Serve with antipasto and poultry over the next 2-3 years. Hand-picked fruit from 2 Alexandra Basin vineyards fermented to 13.5% alc. and 2.3 g/L RS. 16.5+/20 Dec 2014 RRP $21.95
• Kuru Kuru Central Otago Pinot Noir 2013
  Pinot Noir from New Zealand - Otago

  Review Date : 08-Dec-2014

  ☆☆☆☆☆

  Fruit from 3 sites, the fruit 66% from Alexandra, 11% from Pisa, and 22% from Bendigo, from ‘The Canyon’ vineyard, fermented to 14.0% alc., the wine aged 11 months in 20% new oak. Moderately dark, even, purple-hued ruby-red colour. This has a full, voluminous, softly ripe and deep nose of dark red berry fruits with hints of plum, along with thyme herbs. This is young and primary and openly accessible. Medium-full bodied, the palate features bright and sweetly succulent fruit flavours of dark red berryfruit and plums. The fruit is lifted with dark red floral notes, and some thyme herb elements. The mouthfeel is open with fine, but supple tannin grip and balanced, discreet acidity. The flavours are up-front and carry through to a strong, rich, juicy finish with plums, berries and violet nuances. This is an up-front and open Pinot Noir with ripe and plush fruit flavours, and fine supple tannins. Match with duck, pork and lamb over the next 4-5 years. 18.5/20 Dec 2014 RRP $37.95
• Joss Bay Central Otago Pinot Noir 2014
  Pinot Noir from New Zealand - Otago

  Review Date : 08-Dec-2014

  ☆☆☆☆☆

  Moderately dark, even ruby-red colour with purple hues. The nose is tight and youthfully firm with primary fruit aromas of dark red and black cherries entwined with minerally reduction notes. Some violet perfumes, herbs and tamarillo elements emerge with aeration. Medium-bodied, this has a deep core with softly concentrated flavours of dark red berry fruit, herbs and reduction showing with some composure. The palate has fine-grained tannins and structure with fresh acidity showing the youthfulness of the wine, carrying the palate to a fine, dry lingering finish. This is a tight and finely concentrated, youthful Pinot Noir with some sulphide reduction which should dissipate or integrate. Serve with roasted red meats over the next 3-4 years. Clones 667, 777, 5 and 6 fruit from the ‘Three Miners’ vineyard Alexandra, fermented to 13.0% alc., 20% aged in seasoned oak. 16.5/20 Dec 2014 RRP $24.95
• Tarras Vineyards Marlborough Sauvignon Blanc 2014
  Sauvignon Blanc from New Zealand - Marlborough

  Review Date : 08-Dec-2014

  ☆☆☆☆☆

  Bright, very pale straw-yellow colour with pale green hues on the rim. The nose is soft and full with delicate aromas of ripe gooseberry fruit lifted by ethereal white florals, revealing mineral notes. The fruit is fresh, vibrant and lively. Dry to taste and medium-bodied, the flavours of gooseberries, grass, nettles and passionfruit show with liveliness, vitality and sweetness. The fruit is expressed with purity and clarity, with lacy acidity lending cut and poise. Tightly bound, the palate follows a very fine-textured line that carries through to a long, thirst-quenching finish. This is a finely poised and tight Sauvignon with luscious gooseberry and lifted flavours. Match with antipasto and Asian fare over the next 2+ years. Marlborough fruit, approx. 60% Awatere, fermented in stainless-steel to 12.4% alc. and 2.8 g/L RS. 550 ceases made. 18.0+/20 Dec 2014 RRP $22.95
• Tarras Vineyards ‘The Canyon’ Central Otago Pinot Noir 2013
  Pinot Noir from New Zealand - Otago

  Review Date : 08-Dec-2014

  ☆☆☆☆☆

  Moderately deep ruby-red colour, youthful in appearance. This has an elegantly concentrated and firmly packed nose with aromas of dark red cherry and berry fruit interwoven with delicate herb and spice nuances, the fruit lifted with dark red and violet perfumes and very sensitively balanced oaking. This has excellent depth and intensity. Medium full-bodied and elegantly presented, tightly bound but vibrantly aromatic fruit flavours of dark red fruits ae the feature on palate. Fresh, refined acidity lifts the fruit and lends tension and poise to the mouthfeel. The palate flows with energy along a finely extracted palate line with powdery tannins, revealing minerally notes and nuances of spices and herbs. This has an underlying power and drive that carries the wine to a very long, fine-textured, finish. This is a beautifully elegant, fine-textured aromatic Pinot Noir with vitality and minerality. Match with lamb and beef over the next 5-7 years. Fruit from ‘The Canyon’ vineyard, Bendigo, fermented to 14.5% alc., aged in 28% new French oak. 19.0/20 Dec 2014 RRP $59.95
• Tarras Vineyards ‘The Canyon’ Central Otago Pinot Noir 2009
  Pinot Noir from New Zealand - Otago

  Review Date : 08-Dec-2014

  ☆☆☆☆☆

  Moderately deep ruby-red colour with some garnet hues on rim. The bouquet is elegant in proportion with harmoniously concentrated and deep aromas of savoury red fruits and layers of earth, undergrowth and game, along with dried herbs and mushroomy complexities. Medium-full bodied, the palate is well packed and concentrated with deep and dense, complex secondary flavours of savoury red berry fruits, dried herbs and earth. The flavours are supported by fine-grained tannins and substantial structure that allows the fruit sweetness to feature. Lacy acidity lends energy and tension, enlivening the mouthfeel and fruitiness, leading to a sustained, gamey finish. This is an elegant, but concentrated Pinot Noir with layers of complex secondary flavours and a sweet, lively mouthfeel. Match with wild duck and pork, and game meats over the next 4-5 years. Fruit from ‘The Canyon’ vineyard, Bendigo, fermented to 14.0% alc., aged in 28% new French oak. 18.5+/20 Dec 2014 RRP $59.95