"Bouquet of delicate florals, passionfruit, gooseberry and green bean. The intensity of aromatics could have you mistaking this for a racy Marlborough Sav. Green bean, passionfruit lemon and a hint of stone-fruit are evident on the palate. The palate is medium bodied, with rounded mouth-feel and medium length. Juicy acidity blends in nicely with other components." - Michael Cooper 4 Stars
2014 - "This is elegant and seductive, yet there is a powerful engine driving the concentrated fruit and layers of complex flavours. The bouquet is inviting, engaging and intriguing with aromas of white stone fruit, rockmelon, nougat and brioche, with hints of vanilla and cedar. Wonderful weight and harmony. Stunning composure and finish. At its best: 2016 to 2024." - Sam Kim - Wine Orbit - 5 Stars
"This is a real gem. Pristine fruit is the hero but the wine is stylishly enhanced by subtle infusion of oak. Aromas of stone fruit, lemon peel, rockmelon, and hints of vanilla and cashew lead to a concentrated palate that is richly textured and elegantly fruited, brilliantly framed by bright acidity. The finish is superbly long and creamy. Already a charmer with a potential to develop greater complexity. At its best: now to 2020." - Sam Kim - Wine Orbit - 5 Stars
Stonefruit and citrus characters dominate in this release, with lovely tropical nuances of guava and papaya also vying for attention. A hint of fennel bulb and a twist of mint join the party, while the flinty minerality steers the fine, dry finish to a long and satisfying conclusion. Hand-picked, hand-sorted fruit and time on lees are all integral to achieving this more textural and restrained style of Sauvignon Blanc.
Reflecting the renaissance of Chardonnay, this concentrated wine has it all - citrus fruits, mineral notes, nutty with crisp acidity, a creamy consistency and a rich texture. Small production of 100 cases.
Drink now or cellar to 2011.
Hand-harvested at optimum ripeness, fermented in stainless steel tank (70%) and in used French oak barrels (30%), lees ageing for 7 months. Dry white wine, food-friendly.
This wine has elements of citrus, steely minerality, Granny Smith apples. The acidity is fine and fresh, with solid fruit on the palate and a firm, dry, grippy finish.
The fruit for this vintage was again hand harvested at perfect ripeness and processed in the finest French barriques following their traditional vinification processes. Coloured straw-yellow, this wine has a pleasant nose of spicy, nutty oak, overlaid with peaches and nectarines. This combination is carried through to the palate, producing the classic taste of ripe stone fruit with a hint of oak. Complexity was added through a secondary malolactic fermentation giving a lush, buttery finish to the wine. This wine remains true to the traditional characteristics of Chardonnay produced in the Gladstone, Wairarapa district.
On the palate, medium-bodied with light crisp flavours of pear and a touch of citrus. This beautiful pale gold wine exudes a lovely aroma of fresh fruit with a garnish of spice. Will naturally accompany dishes Vietnamese style, perhaps blue cod, or even duck.
This wine is drinking well now and will hold up well for another three to five years.
Welll structured, elegant, with good length on the palate. A slow cool ferment has highlighted characteristics of citrus/lime and pear together with mineral and flint notes.
To our memory this is one of the more approachable Chardonnay’s we have produced so far. The small cropping levels we experienced did not necessarily produce a more intense wine, on the contrary, maturity was slowed down due to weather induced stress. These vintage circumstances formed softer tannins with a more ‘open’ and friendly phenolic structure.
A bright apple flesh colour reflects the early life stage of the wine. At first the creamy lees character supresses the aromatic profile of the wine and might be a reflection of time spent on full solids in barrel. With time in the glass the wine is sure to show tropical fruit characters like persimmon, pineapple and nectarines. By now almonds and brioche make their presence with coconut faintly in the background, paying respect to the oak.
The wine carries sufficient weight forming a stout and broad mouthfeel whilst it spreads consistently over the palate. This remarkable strength subdues the acidity creating an all-round experience. The ripe fruit is visible mostly on the back palate in the sense of white peach and nectarine, complemented by nougat and almonds. In its youth we recommend to open this wine well before consumption, allowing time to breathe, or be sure to decant. Our Chardonnay tends to evolve for another three to five years, but can be cellared longer for those with patience.
A darker straw appearance. It is on the nose where the vintage shows its true colours. With coconut flesh, caramelized orange rind, scented vanilla and Amaretto, the wine delivers an unusual introduction where fruit opulence is in minor. These seductive characters persist with Grand Marnier, crepes Suzette and flambéed orange juice. This certainly is a wine with many discussion points.
Again a drier palate in terms of residual sugar at 20 g/L with a moderate alcohol level of 13.5%, this makes for a complex and textural Gewurztraminer. The varietal expression shyly comes through on the palate with concentrated and condensed tannins. Ginger, Amaretto and caramelized cane sugar are the predominant characteristics. More intricate are the higher aromatics like lychee and zest of orange & mandarin. Fenugreek and cardamom spice make for a firm and complex finish, with the acidity ever so minimal in order to retain the focus on the aromatic profile. Looking back in our cellar, Gewurztraminer is not to be underestimated in its capacity to evolve for three to seven years, possibly longer in a good cellar.
Where in the last few years this wine showed rich and powerful aromatics, now elegance, refinement and authority are key words. Again, a purity of flavours is overarching a base layer of savoury components. The gentle scent of harakeke in flower, Nashi pear and exotic tropical aromas like papaya and guava are combined with butterscotch and vanilla custard.
Like the Gewurztraminer the Pinot gris is less sweet than previous years with 20 g/L residual sugar. Without a doubt this has an impact on the perception of the wine and interaction with the phenolics. With less distraction at the entrance of the palate the focus rapidly turns to the texture and weight of the wine, round and buoyant. There is no clear division of taste, but a complexity that knows no boundaries or demarcations. Of recognisable interest are pistachio nuts, nougat and vanilla liqueur, further heightened with raisin pinwheels. Those familiar with it might recognise the traditional German amalgamation of fruit compote Rumtopf, without the excessive alcohol. The acidity acts as a faithful servant, maintaining freshness and length. We praise this wine for its early approachability, but it will certainly gain further interest over the next five to seven years.
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