90 Points | International Wine Cellar , September/October 2013
Bright medium yellow. Aromas of pear skin and brown spices, complemented by musky butterscotch and hazelnut nuances. Fat and ripe but not overly sweet, with stone fruit and spicy oak flavors showing a chewy, tactile quality. Finishes with very good spicy breadth and firmness but this young wine is still a bit muted by reduction today.
92 Points | Robert Parker's The Wine Advocate
About New Zealand
New Zealand's ocean-influenced climate--markedly cooler than that of its neighbor Australia--yields wines with admirable fruit intensity and crisp acidity. Fully two-thirds of New Zealand's wine production is white, and more than half of the wine it ships to America is Sauvignon Blanc. The U.S. market has developed a major thirst for these juicy, fresh New Zealand Sauvignons, which are mostly free of oak influence. But New Zealand Pinot Noir, too, is growing...
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The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed...
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