88 Points | International Wine Cellar , September/October 2013
Pale yellow. Aromas of green apple and spices, with hints of white peach and marzipan. At once supple and brisk, showing a bit less mid-palate stuffing to handle its ripe acidity than the Beaux Cailloux bottling. Fresh and nicely made but a touch dry and lean on the finish.
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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