A combination of native Viura with Chardonnay, this one wafts scents of tropical fruit and ripe cantaloupe shifting to citrus and yellow pear, with creamy spiciness and refreshingly bright acidity on the palate.
A sleek nose of concentrated cherry-blueberry, earth, baking spices and oak. A very nice blend of Malbec, Syrah and Bonarda for the price with rich red fruits, currants, blueberry and sweet spices that are soft and juicy through the finish.
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.
The average age of the vines used to make this wine is 150 years, with a small portion being close to 5 centuries old. Yes, I did say 500 years old! Partial barrel fermentation and aging have imbued the wine with anise, peach, honey, toast and smoky mineral qualities. The palate is full-bodied with a slight creaminess, as well as a spiciness which carries on the long finish.
Aromatic; there is peach, fresh flowers, honey, lime and citrus on the nose; this meets up with notes of nectarine and orange on the palate. Very good length, off-dry and 11.5% alcohol.
Made with 100% estate-grown fruit, half wild-yeast-fermented and aged for 6 months in new French oak. Aromas of stone fruit and tropical hints on the nose precede a well-textured palate with generous mouth feel and some vanilla and toasty notes before a lingering close.