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Canterbury/Waipara
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Here's a real find. The first vineyard in the Hakataramea Valley in South Canterbury. Grown on limestone soils and cropped at extraordinary low levels. This cool climate produces very fine aromatics and flavours including apple and pear with a hint of spice. ."The 2010 Pinot Grigio is Pasquale’s riper, bolder expression of this grape with a pronounced nose of apricots, honeysuckle, coriander seed and mace plus a hint of musk. Dry, rich and silky in the mouth, it gives plenty of peachy fruit and a long layered finish. Drinking nicely now, it should age gracefully and cellar to 2015+. " 91+/100 from Parkers Wine Advocate.
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An ultra low crop level has given this Chardonnay special concentration and length. 95/100 from Bob Campbell who writes - "Big, rich, powerful and very concentrated wine with masses of peach/citrus, mineral, roasted nut, bran biscuit and classy oak flavours. I particularly love the wine's sumptuous texture and lengthy finish. A no-holds-barred, super-classy wine that will repay cellaring."
They have adhered to the traditional winemaking techniques of the famous white wines of Burgundy, including natural primary and secondary fermentations by indigenous micro-organisms in the oak puncheons made by artisan Burgundian coopers. " Sublime - Limited availabilty.
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Normally $38- deep cut discount on a full throttle serious pinot. A whopping 94/100 from Bob Campbell and described by M.Cooper as the 'Best Yet..with the power and structure to age for several year." Bob Campbell writes "Rich, intensely fruity wine with strong plum, dark berry, plum jam, licorice and spice flavours. Great weight and mouthfeel. Small vintage that was quite warm. Very accessible and quite complex wine with a lingering finish.
If you enjoyed the Muddy Water Pinot Noir this will blow you away. Top, top shelf pinot noir at a ridiculous price.
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"Made only in favourable vintages, it is based on the oldest vines- up to 23yrs old- and matured up to two years in Burgundy barrels.
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Normally $36. Magnificant Waipara chardonnay CLEARED. 91/100 from Bob Campbell who writes "Lovely Chardonnay with an ethereal texture, great balance and intirguing mix of peach, citrus, bready lees and nutty oak flavours." 5 stars and 18.5/20 from Raymond Chan who writes "Mendoza and clone 15 fruit and fully barrel-fermented to 14.5% alc., the wine aged 10 months in 20% new French oak, with 45% MLF (malolactic fermentation ). Bright light golden yellow with a pale edge, the nose has piquant citrus and ripe yellow stonefruits interwoven with oak nuttiness and buttery MLF elements, quite tight and with good intensity. Concentrated and tight on palate, the citrussy fruit is lifted by spicy oak, and the creaminess of texture enlivened by excellent acidity. The palate has a sleekness and balance, resulting in poise. This will keep another 4-5 years.
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Normally $32. Bowled out with $12 off its normal retail price this has just been named as one of only 4 pinot gris to be awarded a five star review in a big NZ Gris tasting. Also 5 stars and 18.5/20 from Raymond Chan who writes "Fermented to 13.5% alc. and 13.5 g/L rs, a small portion in barrel, given lees contact, this is bright straw-yellow colour with hues of light gold. The bouquet is fulsome with lifted, attractive aromas of ripe pears, spices, tropical fruits and honey, Medium dryish to taste, the palate features soft, weighty and near unctuous textures and flavours of aromatic spiced pears, honey and subtle minerally lees notes. There is a power and drive to the palate, the acidity in the background. Savoury, flinty, fruit flavours mark the long finish. This will match rich poultry and pork dishes over the next 3-4+ years."
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"Based just down the road from Bell Hill in Waikari, N. Canterbury, Mike tenured at Neudorf having learnt his trade in Burgundy, then with Randall Grahm and Ernie Loosen. Having found a suitable site in 2000 situated upon steep clay-limestone soils, he exacted a high density planting (10-12,000 vines/ha) and imposed biodynamic principles from day one. This is an impressive range of artisan wines...one can only imagine what will be produced when they reach the same age as Burgundy Grand Crus, so watch this space!" Robert Parkers Wine Advocate
1.7 tonnes/acre from this tiny, south-east facing home block; eight year old vines. Slightly variable soils from top to bottom, though primarily shallow (10-15cm) glauconitic clays over well-drained limestone. Biodynamic from inception.
Late April pick, whole bunch pressed, in a lovely little basket press borrowed from our friends at Bell Hill; no settling, no SO2. Vineyard yeast ferment, enduring 9 months, in a second use 450L puncheon. Natural malolactic, but unfinished until spring 2010. Ten months on lees in barrel, then transferred to a variable capacity tank for a further 16 months; bottled unfined and unfiltered on the winter equinox, June 2010. Alcohol 13.2%. Production: 50 cases.
Brilliant yellow-gold.
A nose of baked peach, pate brisee, and yellow flowers - acacia and fennel blossom. Also a comfortable note of warm cornbread.
Lush on entry, but quickly turns streamlined, from stony acidity and girdling phenolics: great volume and energy, condensing and accelerating on the palate. Flavours of yellow peach, ground almonds, and lemon curd. Very fluid, very long.
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This is one of our favourite and most popular quality chardonnays we've ever sold. From vines planted in 1993 and the key to this quality is a unique vineyard site. Blacks vineyards are located on a limestone subsoil in Waipara ( on which many great French vineyards are situated- Chablis, and Burgundy ). Limestone not only controls yields but imparts into the wines complex, minerally characters that add an extra dimension to the overt fruit characters of most N.Z wines. 18/20 from Raymond Chan ( senior wine judge ) who writes " Bright, full, light golden, straw-yellow colour, this has a bold and broad nose of ripe, yellow stonefruits, melons, and mealy nuanced fruit with good nutty, toasty oak. This is a full-bodied, open and accessible wine with brassy, ripe peach and citrus fruit flavours and equally expressed nutty oak backing. There is plenty of power and depth, and along with the acidity, the wine has the structure to keep well over the next 4-5 years, offering enjoyment all that time. Match with firm flesh fish, rich poultry and roasted pork."Also 90/100 from Bob Campbell who writes "Rich and creamy Chardonnay with a mix of peach/nectarine and citrus plus nut, mealy savoury characters. Intense and complex Chardonnay with power."
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"89/100 from Robert Parkers Wine Advocate “The Sauvignon Semillon blend is produced as a style to age with the blend usually consisting of about70-80% Sauvignon Blanc and the Semillon proportion being barrel fermented. The 2009 Sauvignon Semillon offers pronounced notes of ripe apple, waxy lemons, lanolin, pink grapefruit and green guava with a hint of damp slate. Medium bodied with a nice bit of silkiness to the texture, it has a good backbone of high acid and plenty of expressive citrus and yeasty flavors, finishing long. Drink it now to 2016+. “
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Normally over $20. Made by the talented team at Pegasus Bay this is always a rich, ripe, mealy styled, good value chardonnay. "This was a special vintage for chardonnay with a warm summer and a lingering, dry autumn. Crop levels were naturally modest but well balanced. Traditional Burgundian methods were used to make this wine, including natural primary and secondary (malo-lactic) fermentation and ageing in French oak barrels for 12 months (sur lie).
A core of ripe, citrus fruit seems to intermingle with hints of stone fruits, such as nectarines, greengages and yellow plums. There are also savoury nuances, suggestive of barbequed sweet corn and grilled bacon. The latter should become more prominent over the next few years. The wine initially appears soft on the palate but gradually expands to become mouth-filling. It retains elegance and finesse with a current of minerality which flows through the wine, drawing out its length.
Well priced consistent chardonnay.
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