(2021) A year when poor weather during the early part of the season resulted in reduced crops, but a fine and warm mid- and late season meant a smaller yeild of very high quality fruit from these Wairau River vineyards. Made primarily in stainless steel, approximately 4% was fermented at warmer temperatures in old French oak barriques and large format oak vats. Quite widely available. A particularly fruity passion fruit and gooseberry opening here, and while there is some elderflower pungency, it sits just behind the punchy fruit. In the mouth there's plenty of fruit sweentess and irresistable nectarine juiciness. It feels like a particularly concentrated vintage of the Sauvignon Blanc, the cool salty and lemony acidity providing good support and thrust. Could well be an example that ages rather well.
(2021) From older vineyards and another season where yileds were reduced by cool spring weather. The juice was racked directly to French oak barrels (8% new) and large wooden casks for fermentation initiated by indigenous yeasts. The wine matured in barrel, on fine lees, for 11 months, before transferring to less oxidative vessels to finish ageing: stainless steel, concrete tanks and large format casks. Creamy, lightly nutty, but definitely Marlborough still, with some tropical fruit character, lots of citrus and stone fruits, and really lovely, creamy- to almost minty acid quality that fills the mouth along with the sweet, buttery fruit into the finish. Intense and well-balanced.
Residual sugar is 172g/l here. Just gorgeous on the nose, the depth of the bouquet from the bush-vine Muscat, the heavy florals, sumptuous exotic Sandalwood and and lychee and marmalade. Heavenly perfume. Botrytis is deliberately avoided if at all possible, as only late-harvest grapes are desired. The palate has great silky richness, thick texture and nectarine, such lovely freshness and acidity, again that lick of saltiness adding to that clarity.
(2018) Though Petit Chablis - so from vineyards not on the prime Kimmeridgian soils - maybe its the 50- to 70-year-old vines that give this excellent Chablis characteristics, with a touch of that seashell and flint, and rosy, ripe apple fruit. In the mouth it is a touch less concentrated than the Chanson Chablis, but has a lovely flowing and pure character, plenty of gently peachy ripeness and some bright Mandarin orange acidity. Yes, there's a touch of salinity too, to complete and impressive picture.
(2016) Fortified, Port-like wines (where some brandy spirit is added to the part fermented wine to leave it strong but sweet) have a long, very noble history in Australia and this particular example was given very long ageing in oak casks to create its tawny style. It is nutty and mellow with wonderfully rich aromas of coffee, walnut and Seville orange, then has a beautifully sweet and soft palate where the spirit is not too obtrusive. Given that this wine is branded 'Father', what better gift might there be for Father's Day in just two weeks' time? Watch the video for more information.
(2016) 80 year old vines again, from villages in the south east of the region. A tanky charcter again, a bit of pear drop that disappoints in the context of Chablis. Lemony palate, a bit indistinct, this doesn’t have the real essence of Chablis but finishes with freshness.
(2016) From a parcel of 80-year-old vines. Much more concentration and minerality than the elegance, a touch of smokiness and flintiness in a much better Chablis. Juicy palate, lemon and limes, and a juicy acid charcter, a touch of saline, and very nicely done.
(2014) >From a small cooperative cellar, this wine comes from Gamay grown on shale soils. The colour is a rich ruby, and aromas are quite pretty, discreet and precise, with delicate cherry and just a little spice. That spiciness grows on the palate, with a tongue-tingling character and more red berry and cherry fruit. It remains a fairly understated example of Morgon however, though there's a nicely structured and juicy linearity.
(2012) This Pinot Noir dominated blend pours a delicate pale copper colour. The nose is really quite rich, with cream and bready notes and a honeyed character to nice bruised apple and pear fruit. The palate has a nice sense of easy-drinking sweetness and some breadth, making this very approachable, with good acidity and a fine, crisp mousse giving some elegance too.
(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.