(2019) There are a bunch of really good Marlborough Sauvignons hovering around that £13 to £15 pound mark that are dry and more intense than many cheaper variants, and this is one of them. Clean, fresh, only lightly touched by herbaceous blackcurrant leaf and elderflower, more focused on citrus and lemongrass aromas, a touch of lime zest too. In the mouth much more linear and tightly framed than more flamboyant examples, dare I say it, a little more European in style, mouth-watering grapefruit and saline acidity driving the crystaline nature of the wine into a long, savoury finish.
(2018) What a fascinating contrast with the Tinel-Blondelet Pouilly-Fumé also reviewed: that wine not short on vibrant personality, this one richly textured with a cool restraint, and yet each is beautifully expressive of its region and terroir. Partial ageing in older barrels has given this texture, but has not dulled the vivacious pin-sharp aromatics, gooseberry and a punch of pea-shoot freshness, and sweet nectarine fruit. The palate brims with exotic fruit, and yet there is fine acidity - not at all jarring - a natural concentration, and great balance. Will delight both classic European Sauvignon drinkers and fans of Kiwi exuberance in a clever marriage.
(2014) Wow - like sticking your head into a bowl of freshly podded peas, this has such a blast of herbaceous, pungent vivacious character, with the palate streaking through, slashes of lime and orange and a fabulous zestiness. Model stuff from Yealands Estate, world class, and Marlborough close to its best.
(2011) 13.5% abv, Screwcap. Elegance here, with typical pea pod vegetation yes, but a subtlety and more delicate, almost floral fragrance too. Delightful palate, the fruit deliciously bright and orangy, with juicy apricot sweetness and fantastic acidity leaving the finish dry, but shimmeringly alive.
(2011) 13.5%. Gorgeous nose - bright and aromatic with a lovely but discreet floral lift and fine peppery and nectarine and tropical notes. The palate has lovely focus, the fruit very pure and fresh, notes of lime and peach combine to give a lush but fresh character and the finish has great brightness and food-friendly zest and zing.
(2011) 13.5%. Wairau Valley. Nicely aromatic and spicy, with some floral and peach down aromas joining spices and a touch of white pepper. There's plenty of interest here, touching on an almost Sauvignon-like pungency. The palate has the same picture of juicy clarity and grapefruity punch of fruit and acidity, into a long, tangy finish.
(2011) Fermented in French oak (70%) with wild yeast. Subtle mealiness to this, lovely sense of slightly herby, cabbagey, almost Burgundian aroma. That weird dislocation of place is somewhat dispelled on the palate, as this has the juicy verve of Sauvignon, with the green tones and pith acidity kicking in. Lovely stuff at a good price, and bone dry in the finish.
(2011) 'Our alternative take on Sauvignon, chasing away those green flavours'. From a single acre estate, all handpicked, no sulphur at the front end, wild ferment in old oak and small stainless steel barrels. Lees stirring for 10 months. Very wild and earthy, with real wild ferment character, leesiness, and a nutty, coffeeish quality. The palate has wonderfully sweet fruit at its core, with a lemony sweetness of peach fruit and herbs and a really long, umami flavours and terrific acidity.
(2011) A new wine Andrew introduced when he took over the winemaking. Fine sherbetty nose, lovely herby character and a touch of bruised apple. Has a grippy impression of stoniness too. The lime-streaked purity of the palate betrays the sweetness, the finish being all about minerality and stony freshness. Delightful and delicate, without the harsher acidity that makes some sweeter Rieslings seem dry.
(2011) Similar winemaking to the Pinot Gris. Fantastically aromatic nose, excellent expression of Gewurz, with smokiness and all the lychee and Turkish delight typicity, with an intense palate showing massive minerality, streaking through with grapefruit and lemon pith that gives the wild ferment umami complexity. Match with pork.
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