What The Critics Say
4.5 Stars Michael Cooper
"Finely scented, the 2016 vintage (4.5*) was estate-grown at Te Awanga, hand-harvested and fermented in tanks and seasoned oak barriques. Delicious from the start, it is mouthfilling, sweet-fruited and vibrantly fruity, with strong, pure, delicate pear and lychee flavours, a very subtle seasoning of oak, a sliver of sweetness (6 grams/litre residual sugar), balanced acidity, and plenty of personality. Drink now or cellar."
18-/20 Raymond Chan
"The nose is very fresh with tightly bound, firm aromas of white and yellow stonefruits along with lifted, exotic rose-petal florals and thirst-quenching wet stone minerally lees notes. Dry to taste, the palate is crisp and lively with a tight core of white and yellow stonefruits entwined with aromatic, exotic florals and refreshing mineral notes. The fruit and fine phenolic textures form a firm and concentrated core, and the mouthfeel is zesty and mouthwatering from the acidity. This has very good energy and drive, with some underlying alcoholic power carrying the wine to a long, juicy, brisk, dry finish of exotic fruits and florals. Match with Tai, Vietnamese and Japanese cuisine over the next 3-4 years. Hand-picked fruit from the company’s Te Awanga vineyard, fermented in stainless-steel and seasoned oak barriques to 13.5% alc. and 6 g/L RS, the wine aged 3 months on light lees. 18.0-/20 Oct 2016 RRP $26.00."
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