(2020) Big and bloody, meaty, fleshy. A little medicinal note here, maybe a touch of Brett. Lovely palate, so juicy and fleshy, ripe plum and the tang of cherry and plum. Deliciously ripe and appealing balance.
(2020) A touch more floral and lifted than the 2016, a bit of tapenade, racy cherry and raspberry, the same fruit complexity of red over dark, but super-juicy, a squirt of lemon juice and edgy, energetic flavours are crisp and fresh in the finish over black fruit.
(2020) Around 2% of Petit Verdot in the blend here, along with both Cabernet Sauvignon and Franc, and Merlot. It spent 16-18 months in barrel, 40% new oak and the fruit comes from soils of limestone, clay and wind-blown volcanic material. Youthful, dried herbs, mussel shells, blackcurrant and just a touch of something like bay leaf. In the mouth there is a red fruit tartness and edge, that is taut and gives energy to the darker fruit tones, a little leather and dried sage. Lovely. Price and stockist quoted is for the 2017 vintage at time of review.
(2020) Youthful colour, nicely aromatic, a little briar and woodsmoke, a hint of truffle, and a hint of minerality too. Balanced and pure, there’s a little endive/liquorice note that adds a nicely bitter counterpoint to the sweet fruit, the tannins and acids balanced into a spicy fruit finish. Price and stockist for the previous vintage at time of review.
(2020) A little bit of flint and minerals here, "all natural and not winemaking," according to Blair Walters. A hint of passion fruit and lovely cut and freshness, grapefruit and some oatmeal filling in. The palate has juiciness and a racing, elegant acid structure, the lick of salts and pure fruit running through this beautifully.
(2020) Made from 100% Mendoza clone. Intense mineral sense to this, with more limey fruit intenstity than the Block 6 perhaps, and a touch of creaminess off-setting a little bit flint in this bottling. Lovely balance, with salinity to the acidity and the ripeness of the fruit, gentle creamy oak.
(2020) A tinge of green in the colour here, very refined, a hint of wild herbs, of thyme perhaps, with a light earthy note. The palate has beautifully honed fruit, just a creaminess and subtle almonds oak, with sweet pear and spiced pear compote, with a long, fine finish.
(2020) From one of New Zealand's Chardonnay maestros, this entry level wine for Kumeu River is still hand-harvested and fermented with wild yeasts. Around 25% of fruit comes from Hawke's Bay the rest from the home vineyards north of Auckland. Made in a combination of stainless steel and older oak barrels, and whole-bunch pressed, it is creamy with a touch of oatmeal and spice, creamy apple, but fresh. Crisp on the finish, a touch of exotic fruit comes through on the mid-palate adding some lusciousness. Watch the video for more information and food-matching ideas.
(2020) A much creamier character than the LBV, vinous too, black as well as red fruits. Nice earthiness. The sweetness and purity is excellent. So much pretty floral aroma and flavour here. The acidity and tannin starts to grip and play against the fruit into a long, poised finish.
(2018) From typical grapes of the Pacherenc appellation, 50% Gros Manseng plus Petit Manseng, Courbu and Arrufiac, this is a light, fragrant dessert wine, not too sweet, but honeyed and quite exotic with papaya and mango aromas, the palate quite creamy and full-textured, clean limey flavours and a good balance of acidity into the finish. For the lightest, least sweet desserts, foie-gras or more subtle blue cheeses. Price for a 50cl bottle.