The first biodynamic estate in New Zealand (and the first in the Southern Hemisphere to gain Demeter certification), James and Annie Millton have been growing wine in Manutuke on the banks of the Te Arai river in Gisborne since 1984. Farmed from inception in this manner, it was built on the backbone of family winegrowing in the area, with both James and Annie's parents having vines in what is now known as "Opou" and "Riverpoint". The Clos de Ste. Anne is a single vineyard situated on steep north-facing slopes in the foothills of Poverty Bay. The grapes are all hand harvested and fermented with indigenous yeasts present in the vineyard. The estate is mostly known for their Chenin Blanc - a benchmark for the country - but they also grow wonderful Chardonnay, Pinot Noir, Viognier, Gewurztraminer and Riesling.
What The Critics Say
95/100 Wine Orbit, Sam Kim
"An outstanding rendition; the gloriously complex bouquet shows baked apple, fig, floral and lemon zest characters with the classic wet wool nuance. It is superbly fruited and powerful on the palate, and offers impressive weight and texture, brilliantly supported by subtle sweetness and firm acidity, finishing extremely long and engaging. At its best: now to 2026. $30.00. Certified organic & biodynamic. www.millton.co.nz. July 2017." Drink 2017 - 2026
92/100 Bob Campbell MW
"Rich, creamy-textured chenin blanc with classic green apple, toasted nut and subtle honey flavours supported by fresh acidity. A medium-dry but perfectly balanced wine with ageing potential 22/8/2017." Drink 2017 - 2024
18/20 Raymond Chan
"Brilliant, light yellow colour with light golden hues and some depth, paler on the rim. The nose is very fresh and taut in concentration with a good, deep core of white stonefruits and white florals with fresh straw notes and nuances of wet-stone minerals. Dryish to taste and light-medium bodied, the palate is very fresh and bright with a finely concentrated heart of white stonefruits and white florals along with thirst-quenching mineral flavours. The mouthfeel is crisp and dry, the acidity very refreshing, and the wine flows along a very fine-textured phenolic threaded line. The flavours remain tightly bound, adding linearity, and the wine carries to a long, finely bound stonefruit and mineral finish. Serve as an aperitif and with seafood over the next 5-6 years. Hand-picked fruit from the ‘Te Arai’ vineyard, indigenous yeast fermented in 600 L demi-muids and tank to 11.5% alc. and 7.4 g/L RS, the wine aged 8 months prior bottling. Certified BioGro organic and certified Demeter biodynamic. 18.0/20 Jul 2017 RRP $30.00."
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