91(+?) Points | International Wine Cellar , September/October 2014
Pale, bright lemon-yellow. Subtle, pure aromas of pear, fresh apple, hazelnut and iodine, complemented by spicy oak tones. Smoky, strong and rich if a bit youthfully disjointed, with strong acidity and underlying mineral backbone keeping the pear, citrus and underripe pineapple flavors quite tight today. Very wound-up for New Zealand chardonnay and built for a graceful evolution in bottle. I like the wine's savory umami texture, but hands off for now!
94+ 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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