2006 Domaine De L'auriere Muscadet Sur Lie

Cepage: Melon de Bourgogne

Straw coloured with a pale apricot hue to the rim suggesting extended skin contact prior to fermentation.   Musk and perfume of medium intensity with freshly ground nuts, lightly baked.  Moderate alcohol and acidity in a dry, fresh and complex style.  Nose going citrsuy in the glass with a touch of honey.  The palate structure is moderate in length, dry and textural on the finish.  Lees ageing adds complexity , with a grainy mouthfeel and moderate fruit concentration.  The wine is showing some tertiary characters, evident by colour and nutty complexity from bottle ageing.  Fruit concentration is balanced with fresh acidity, the wine suggesting no further bottle age is required. 

Marry with all types of seafood or chicken dishes.  Perfect, simply with a bowl of brazil nuts and mixed olives.

2007 Mt Rosa Reserve Pinot noir

The new reserve in two glances:

First

A leap out of the glass aroma, tar and boysenberry which is kept in check by a salty wet-granite minerality. As it opens in the glass I'm reminded of spices -which I daresay is the presence of some considerable new oak that I really look forward to seeing once this wine reaches a venerable old age. Confirmation of dark fruits hits my palate -which is also supported by the new oak; rolling along into the spectrum of spices again -those barkspices like tamarind and cinnamon. I'm reminded powerfully of the childhood scent-memory of an orange studded with cloves. On the finish I nod quietly to myself, safe in the comforting realm of very ripe omega plums.

Second

This wine absolutely rests on an incredibly intense acidity which almost insists my palate seeing the flavours in terms of citrus, but which -as I acclimatise myself to this vigourous and energetic filly- is more like that feeling of smokiness of a good dried apricot -or an extremely intense dark plum. The tannins have woekn up in their chair in the corner (where I imagine they've been dozing like Grandpa) bringing to my palate that almost peachskin furriness of copious and infallably ripe tannin. I sip at the last half drop from the glass, nodding in the confirmation of a cool-tea flavour of savouriness, and tannin.

2005 Chateau Tour Sieujean

Lifting the glass from the tabletop I sense such suppleness in the aroma I dash about Ambeli shutting down the gas-fire, opening the door, anything to freshen the room and give aid to capturing the character of a Pauillac layered with inexhaustible subtleties. The aroma allures me with my beloved pencil shavings, and I recall powerfully the fragrance of the dried olive leaves burned for incense as I stood at the marriage altar with my wife, Elisavet. The palate is supported generously, but not tightly, nor in the least bit aggressively, with a stoniness -which reminds me of the saltiness of creme fraiche. The fruit characters here are those of an aged dark-fruit chutney -when the vinager and acidity have all merged into a sum greater than the components. The finish is long, ever so savoury, and so cooling I'm thoughtful almost of spearmint. The tannin is savoury, not grippy, but fatty -like eating a coldcut of roast lamb from the larder. Drink this because you are alive.

Nose develops beautiful waxy, honeyed floral aromas. Already very expressive (it was bottled in July 2007), it displays a rich, velvety palate, with a firm long finish. Acidity is high, so it feels very dry, but like all 2006s Riesling, there is no green/grassy flavour.

I tasted the 09 Greg not long after bottling at the Merchant of Taupo Trade show. The intensity, balance and freshness inspired me. I woke up again to Marlborough Sauvignon blanc after the oh so neutral 08's we had been subjected to. Beutifal grass and meadow notes, lovely weight on the palate.

Stonecroft are one of the original growers on the Gimblett Gravels in Hawkes Bay. This wine tasted in Nov 2008 diplays dense ruby colour with aroma of olives and touch of mint and intense background notes of berry fruit followed by integrtaed tannins and the Ruhanui trademark long and persistent finish.

Deep, Bright, Red. Pungent, highly complex bouqet evokes cherry-cola, blood orange, fresh flowers and minerals. Almost smells like a Burgundy and an awfully good one at that. Supple Red Berry preserve flavours and enlivened by juicy mineralityand picks up a wild smoked meat quality on the finish. Very impressive

The intensity of perfume notes are highly distinctive of this grape variety.  Jasmine, roses and complex aromatic fruit quality are characteristic of Alsace Gewurztraminer.  Luscious, round and fleshy fruit structures are balanced with elegant acidity and a touch of lees inlfuence which gives an oily texture across the palate.  The fruit is sourced from the Kuehn family vineyard, all handpicked and selected from the Top Cuvee.  The Kuehn family have been growers in Alsace since 1675 and are a benchmark for other growers of aromatic varieties.

Fruit was de-stemmed only and fermentation was carried out after 2-3 days of pre-fermentation, cold maceration. Held on skins for 7-12 days the wine was pressed to 30% new and 2-year old French oak. The wine was prepared for bottling after 11 months to preserve freshness and intensity of fruit.

Blueberry, dry cherries and subtle spices are the major hallmarks of Frankland River Shiraz. The tannins are gentle with persistence supporting the acidity and oak.

Drink With:

Roast Lamb and mild cheeses.

Conditions leading up to harvest were ideal for Chardonnay with moderate temperatures, cool nights and below average rainfall.

Fruit was hand picked, whole bunch pressed fermented with natural yeasts and aged in new and 2 year old French oak for 8 months with 80% malolatic fermentation.

Aromas of citrus and melon and the palate is soft and plush with a cleansing acid finish. Flavours of lemon butter complement the fruit and there are gentle spice and oak hints to add complexity.

Drink With: Poultry, game, blue cheese and fish dishes.

2008 was a cool dry harvest with low to moderate yields. The resulting wines have very intense flavours and soft, gentle acidity.

Fruit was harvested at night and gently de-stemmed. Only the free run portion of the juice was used for this wine. Natural yeasts combined with, long cool fermentation at 10-12oC ensured that the essence of the fruit was captured.

Citrus blossom, quince with lively limey acidity. Bright and fresh with a long dry finish.

Drink With: Thai, seafood dishes.

The 2007 harvest was warm and dry. Resulting wines have dried herbs and lifted spicy aromas with soft

tannins and a tight core of fruit.

Fruit was harvested at night, de-stemmed, and transferred to stainless vessels from 3.5 tonne capacity.

Fermentation was started immediately and the wines were held on skins for 7-10 days then pressed to new and used French oak. The wine was prepared for bottling after 11 months in oak to preserve the sweet tannins and plush texture.

Atypical Margaret River characteristics of dried herbs, red berries and dark chocolate. The Shiraz addition has added velvety tannins and black spices.

Drink With: Beef pie, shanks and full-bodied pasta dishes.

The 2007 season was warm and dry.  Resulting wines have dried herbs and lifted spicy aromas with soft tannins and a tight core of fruit.

Fruit was harvested at night, de-stemmed, and transferred to stainless vessels. Fermentation was started immediately and the wines were held on skins for 7-10 days then pressed to new and used French oak.  The wine was prepared for bottling after 11 months in oak to preserve the sweet tannins and plush texture.

This wine shows characters of sweet plum with typical Shiraz spice

Drink With: Beef pie, shanks and full-bodied pasta dishes.

On the Bouquet there is cigar, mint, ground coffee, black liquorice and almonds.   The palate shows glorious creamy black and red fruits, cedar and caramel sweetness from the oak influence and a long polished palate.  Drinking perfectly!

A sleeper of the vintage, the 2003 possesses a dense plum/purple color, a rich, sumptuous perfume of roasted nuts, cedar, figs, plums, and black currants, medium to full body, silky tannin, low acidity, and a lush, hedonistic, sensual personality. It should drink well for a decade

Floral Nose with a hint of Flint and Ripe Pears. Ripe White Fruit on the palate, with refreshing citrus like acidity and an unmistakable smoke like mineral component. Very classy, clean and balanced wine for drinking soon. Just plain delicious and a very good quality/price ratio

I have to confess, this is one of my favourite Champagne Houses, but I have plenty of company in Australia, one of Pol's most important markets. Pale green straw, it has good mousse and blossom and brioche aromas. In the mouth it is ultra-lively and vivacious, yet silky smooth, not a hair out of place. James Halliday Top 101 wines for 2005

(40 year old vines). “Somewhat surprisingly, this is deeper richer and earthier because normally this is even more elegant and mineral-driven than the Roncières. To be sure, this by no means lacks for elegance or purity or even detail and just at the very end of the long finish the hallmark minerality of Perrières arrives. I would give this at least 7 to 10 years in the cellar because even though it’s not especially dense, the balance is so good that this will be more than capable of lasting well. 2012+” Allen Meadows

 A dry style, with a smoky edge to the peach, citrus and mineral flavors. Intense and flavorful, this lingers on the finish. There's more punch up front than on the back end. Drink now through 2015. 265 cases made - Brian Suckling, WS Oct 31st 2007  

“Mild reduction and blue and black fruit aromas plus ample violet notes introduce big, sappy and mouth coating flavors and this is a powerful wine where you can feel the energy build to an explosive and penetrating finish. What it isn’t is overly precise but it was evident that I caught this when it was at an awkward stage and thus a more harmonious whole is likely to be forthcoming in bottle.”

This lush beauty really tames the rugged structure of the vintage, offering gorgeous boysenberry and raspberry confiture layered with mocha, Turkish coffee, licorice and fig paste notes. The long finish has great grip, though it's remarkably well-embedded, allowing the exotic spice notes to linger beautifully. Best from 2010 through 2030. 1,665 cases made. –JM