Lots of verve to this Chardonnay with smoky minerals, pear, fresh apple and honey. Even though there is 14%, there is not a trace of heat whatsoever, and crystalline acidity relieves any form of heaviness.
Not your typical Kiwi savvy, starting with the fact that this comes from a gloried vineyard in Bendigo, Central Otago. Whole-bunch pressed, this is partially fermented in stainless with the remainder fermented wild in older French oak barrels. The oxidative handling lends a reductive, flinty note more common in Chardonnay. Broken stones, wild herbs, flake sea salt, earthy white asparagus and grilled fennel throughout, with taut, lemon-pith acidity lacing the whole and tangerine, gooseberry and perfumed passion fruit reminding us of the grape. An undercurrent of phenolic grip finishes with stoniness. Unique and characterful, and worth seeking out.
Quintessential Kiwi Sauvignon. Pale straw colour with a nose of grapefruit, cut grass and passionfruit notes; medium-bodied, dry with richly extracted flavours of passionfruit and elderberries carried on lively lemony acidity. Great length.
The winery is back on form with this stunning Sauvignon. Pale straw colour; grassy, gooseberry and grapefruit rind nose; full-bodied, dry, rich mid-palate fruit – passionfruit and grapefruit flavours, finishing crisply with great length.
Lemon blossoms, pear and sheering green apple open this Marlborough traditional method fizz, 100% Chardonnay, but not labeled Blanc de Blanc (in line with the Keep It Simple Stupid camp). Tight and lively, with dusty stone, lemon, a light sweet pear core and overt pithy white grapefruit throughout. Leaves a powdery citrus note on the finish.
This 60/40 Pinot Noir/Chardonnay has spent 42 months on the lees before disgorging July 2013. Grapes were sourced from Marlborough's Aware and Southern valleys. Ample toast and dough come across coarse on the palate, though there is a pleasant cherry, firm pear and red apple-fruit core. A plastic note lingers on the shorter finish. Drink now.
Light golden in hue, this biodynamic Pinot Noir/Chardonnay from Bendigo, Central Otago spent 24 months on the lees, and it is integrated beautifully. That savoury lees is joined by red apple, delicate florals and cherry, all grounded by a subtle brioche nuttiness and lifted by crisp mineral and pink-grapefruit vibrancy. Fresh and complete, with a lingering pithiness on the very lengthy finish.