(2024) About one-third of this is Mendoza Clone grown on sandy silt soils. Whole bunch pressed into barrel with a mix of wild and inoculated ferments, it aged 10 months in barrels, 25% new, with lees stirring. It's one of the creamier, more substantially fruity of the 2022 selection, aromas touching on pineapple and mango with a lovely crushed oatmeal silkiness from the barrels. Very nicely balanced indeed between the lush fruit, toast and freshening mountain stream acidity.
(2024) Askerne's Reserve ramps up the oak character and the flinty complexity to excellent effect. Hand-picked and whole bunch pressed, partial wild yeast fermentation is in barrel, where the wine ages for 10 months with lees stirring. The final blend had 32% new French oak. Lovely melange of nuttiness, vanilla and that smoke trail of gunflint. The palate is joyous, brimming with ripe, creamy melon, moving to more tropical fruit, that cashew richness and undertow of flinty minerality all balanced by fine acidity.
(2024) From the terroir of the Bridge Pa triangle, fruit was bunch thinned and harvested by hand. Basket-pressed straight to barrel, about 40% underwent malolactic with ageing for one year. Arguably more linear than some here, aromas are limey and nutty, but the palate has a cool, herb and citrus, mineral tension. That's relieved by creaminess of the barrels and the texture. Vibrant, cleansing and beautifully balanced in the end.
(2024) There's no holding back with Church Road's Grand Reserve, whole bunch pressed and fermented and aged in French oak, it's creamy, nutty and toasty, flint and honey notes over ripe stone fruit. Quite full bodied, the suggestion of flintiness carries through to the palate, weighty and luscious peachy fruit never overwhelms, thanks to the bracing but generous line of acidity. The oak keeps that nutty subtext running into the finish.
(2024) Aged for eight months in French oak, this comes from coastal vineyards in Te Awanga, not far from the famous Kindnappers Cliff. A lemony, lightly oak-influenced style, there's a sheen of creamy oatmeal on the nose then that direct, fat lemony thrust of fruit. Mid-palate, there's a burgeoning sense of something more exotic about the fruit. Pink grapefruit asserts in the finish, for a stylish, fresh and delicious wine.
(2024) From a 200-year-old winery owned by the Begnoni family, who have a focus on sustainability and environmental protection. This comes from hillside vineyards of carbonate minerals and clays and was fermented and given short ageing in stainless steel. A particularly peachy, soft and fragrant wine, a crisp golden delious crunch and bite of acidity freshens the palate, but it zips along with abundant fruit and zest.
(2024) A separate company from Carlo Zenegaglia, also reviewed: Vittorio Zenegaglia left his vineyards to two sons, whose descendants now run the respective companies. The third and fourth generation here farm 25 hectares, this from the oldest vines of the estate on calcareous and clay soils. It was fermented in a combination of stainless steel and French oak tonneaux, then spent 18 months in barrel, six in bottle. A little depth to the colour, and an intense peach and jasmine-touched aromatic. The barrel adds just a creamy edge of richness. In the mouth the juiciness is delicious, a mouth-watering combination of zesty grapefruit and lime with a core of nectarine.
(2024) Another fine showing for this wine, made from Grenache Gris and Grenache Blanc with a smattering of Roussanne, some of the vines over 100 years old. A small percentage is barrel aged for four months, which adds texture and a bit of extra phenolic grip to an otherwise summery and fruit-filled white. Peach and citrus on the nose, a sheen of almond, then a full-textured palate with that core of citrus and hints of very grown-up bitter salad leaves and that lightly grippy finish adding to its gastronomic credentials. Wine Club members pay £14.00
(2024) Devon's Lyme Bay Winery makes some lovely still wines and I've rated their Bacchus, Shoreline blend and Pinot Noir quite highly before. This Chardonnay comes from vineyards in Essex. It was fermented in a mix of stainless steel and oak and was matured nine months in oak (33% new). Creamy and mealy aromas also show ripe yellow apple and a little hint of fig and dried apricot. In the mouth the sweetness of fruit is good, again ripe orchard apples and pears, a hint of more tropical nectarine. The acidity is elegant and the cream and oatmeal richness of the barrels fills in. It is a little expensive in out and out terms, but that's a factor in quality English wines. It is very good indeed.
