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(2011) Champagne method made from 55% Chardonnay, 35% Pinot Noir, 10% Pinot Meunier. Lovely yeasty nose, with very fine baked apple aromas, lots of soft, rolling bubbles and very nice body and richness. Soft and attractive with lots of fruit and very good length.
(2011) 12%. Let's face it, making sparkling Sauvignon Blanc in the prime Marlborough region is not something the world would have seen had it not been for a huge grape glut since 2008 and the need for winemakers to get creative. What we have here may have been born of necessity, but what fun it is: the nose is clean and citrussy, with just a hint of tropical, mango-like fruit. The herbal aspects of Marlborough SB is quite subdued, and a small proportion of barrel-fermented Chardonnay adds a little creamy, mealy touch. On the palate it has a buoyant personality with plenty of keen-edged lime fruit and acidity and despite a touch of easy-drinking residual sugar, a basically dry finish. Surprisingly successful this.
(2010) Champagne house Deutz is behind this bottle-fermented Kiwi fizz, which is one of New Zealand's best. It has a very pale lemony-green colour and plenty of tiny bubbles, and an authentically yeasty, Champagne nose with bread dough scents and a touch of toast, a nettle streak and plenty of crunchy apple fruit. On the palate it is bone-dry in character, but not tart or thin. It is tight and juicy, with a fine mousse and those crunchily vivid red apple flavours and lemon zest acidity. Stick a few bottles in the cellar and this will no doubt be even better in a couple of years. Terrific stuff.
(2006) Beautiful small bubbles and nose with lots of bruised apple and pear and a touch of herbal complexity. The palate has fine freshness, with a nicely persistent mousse and a racy lemony palate. Little hints of tropical ripeness and clean, fresh, very racy acidity. Delightful. , £11.99.
Displaying results 0 - 4 of 4