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Due end of October. Book now. 97/100 in Bob Campbells NZ Bordeaux- Style Tasting in Gourmet Traveller Magazine. "Supremely elegant, perfumed blend of merlot and cabernet franc that delivers fine berry, spice and oak flavours with subtlety but shows impressive power in its lingering finish. The best part is the wines fine grained texture. Though accessible now, this is a wine that deserves at least a few years cellaring. The 2005 vintage was the winner in a well publicised tasting comparing six top Bordeaux reds from the same vintage. In my view 2006 was a better vintage than 2005." Bob Campbell
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Normally $40. With their 2008 being the Air New Zealand Champion Wine of the Show Trophy out of 1655 entries and Trophy for the Best Pinot Noir Julicher the 2008 has sold out. They now have offered us a mega deal on the 2007 which is just hitting its straps now and drinking superbly. "Estate-grown on the Te Muna Terraces, the 2007 was hand-picked at 22 to 25 brix and matured in a year in French oak casks ( 25% new ). Dark, with a distinctlyleafy bouquet, it has rich cherry, plum and herb flavours, seasoned with smokey oak, and good complexity and density." M.Cooper. Serious Martinborough Pinot Noir.
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"A consistently classy chardonnay. The 2008 vintage, fully French oak-fermented, has a fragrant, youthful bouquet, citrusy and biscuity. Mouthfilling, it's a rich, elegant wine, tightly structured, with grapefruit-like flavours, slightly nutty, mealy and buttery, and a dry, minerally finish. It should be long-lived." 4 1/2 Stars M.Cooper . Alistair Soper makes Highfield's classic Marlborough wines only when consistency of quality and style is possible. Limited production, defined styles and rigorous de-classification ensures the making of consistently high quality wines.
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"The Doctors'" refers to owners John and Brigid Forrest (he a PhD, she a GP) and the therapeutic value of drinking lower alcohol wine. Made in the so-called "German-style" with fermentation stopped early to produce an alcohol level of only 8.5% and a residual sugar level of 40g/l. Delicately luscious Riesling in a moderately sweet style that's balanced by fine, tangy acidity that builds tension while producing a dry-ish finish. Great aperitif wine offering value at this price."
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Elsewhere $24. This is their 'Reserve' Sauvignon from their Awatere Vineyard and its spectacular- even more so at this silly price. The blocks in the Estate Vineyard are located on both the hills and the valley floor in gravely well draining soils,
strict water management achieves fruit characters and minerality unique to the Awatere Valley. The Single Vineyard fruit comes from the best ten percent of each block.
"Intensely classic Awatere Valley scents of freshly mown grass, tropical fruit and gooseberries underpinned with
characters of slate and a hint of gunsmoke. The palate is focused on purity of fruit, full bodied with great weight and
balance. Concentrated touches of peach, ripe fruit and
gooseberry along with hints of dried herb and stony mineral
characterisGcs lead to a long persistent finish." Top notch sauvignon.
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"Typically a very classy wine- scented and harmonious, with rich, limey fruit flavours and excellent depth. The 2009 ( 5 STARS ) was mostly handled in tanks and given extended lees contact, but 2% of the blend was oak-aged. Its shows lovely freshness , balance, delicacy and intensity, with sweet-fruit delights, a complex array of fruit flavours, woven with lively acidity, and a very long finish. Benchmark stuff, it's already delicious." M.Cooper Top draw Sauvignon Blanc from a fastidious producer who has won a gold for the last 9 consecutive vintages.
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From 25 year old vines 10/5 clone, from the McCreanor vineyard, Princess St.( formerly known as Voyager. “Brilliant purple ruby in colour, this had very fine, deep and dense aromas of dark cherries and dried herb nuances. Full, rich, sweetly ripe and with complexing savoury fruit flavours, this had very fine extraction and grip adding a firmness to the mouthfeel.” 18.5/20 Raymond Chan Regional Wines & Spirits
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"Sacred Hill's flagship Chardonnay is one of NZ's greatest chardonnays- powerful yet elegant, with striking intensity and outstanding cellaring potential. Grown in the cool, inland, elevated Riflemans vineyard in the Datmoor Valley, it is hand picked, whole bunch pressed, and fermented with indigenous yeasts in French oak barriques ( new and one-year-old ) with some malolatic fermentation.
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This is a methode that we have sold pallets and pallets of because Hunters age the wine far longer than the average methode and this gives the wine that yeasty character that all good bubblys should display. Miru Miru is the Maori term for bubbles. This is one of the few NZ sparkling wines to include the champagne grape varity Pinot Meunier in its blend, although at 5% it plays a relatively minor role to chardonnay ( 58% ) and pinot noir ( 37% ). "A sophisticated sparkler blending Chardonnay, Pinot Noir and Pinot Meunier to give a delciate, complex and quite champagne-like style with attractive lifted bread-like characters. The wine is dry, soft textured and very attractive." Bob Campbell.
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Situated on the Te Muna Terraces which are an extension of the Martinborough Terraces, and run the length of the valley. Several thousand years ago these terraces were the path of the Huangarua River. When the river retreated a few hundred years ago to its present path, the free draining alluvial deposits on these terraces became ideally suited for viticulture. These stony older terraces are rich in minerals, and combined with the local microclimate, make for excellent grape growing. Outi Jakovirta, previously assistant winemaker at Martinborough Vineyards is the winemaker. Outi is a native of Finland and has gained international experience in winemaking while working in France, California and Australia.
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