(2021) Tinged with green, this is one year older than the Framingham example and has a more intense slate and mineral character, touching into those petrolly aromatics, but also quite honeyed and luscious fruit. Lots of sweetness on the palate, both ripe peach and nectarine, onto mango, but also some residual sugar (over 20gl) and beautifully done I must say. I tasted this wine early in 2021 noting its delightful bon-bon sweetness, and depth of nectarine and mango fruit, and it still has that lime-fresh acidity in a gorgeous wine.
(2021) A fabulous rendition of Sauvignon Blanc this, which went down a storm with tasters on my recent online tasting of New Zealand wines, becoming one of the highest scoring wines of any tasting I have presented. It marches to a distinctive beat, being certified organic, and fermented with wild yeast in French oak barrels. Made from a mix of Loire and Bordeaux Sauvignon clones, it bursts with southern hemisphere ripeness, notes of nectarine and juicy ogen melon, creamy almond supporting, and enough lime-like vivaciousness too. In the mouth the picture is similar: so juicy and sweet in terms of the fruit, but underpinned by that broader creaminess of texture and with dazzling acidity streaking through the finish. In many independent retailers as well as some Waitrose stores. Use the wine-searcher link to find other stockists and watch the video for more information and food-matching suggestions.
(2011) Grassy tones here, with a little yeasty, waxy fruit skin quality. There's a grippy phenolic character to this wine, with a rich mouth-feel and lovely length and focus with lots of fruit and great balance.
(2011) A mix of Botrytis and clean fruit, 77gl of residual sugar. A little toast and lots of apricot ripe fruit. Full and luscious, really lovely fruit concentration here: a hugely grippy wine without losing precision and finesse, and very impressive.
(2011) Brand new wine, yet to be named within this series. Lovely nose, with quite a rich, mealy, oatmeal nose, a touch of melon and apple fruit, and a savoury, herbal and more earthy element. On the palate plenty of weight and texture, and a lovely dry, grapefruit acidity. I find this quite stylish.
(2011) The "Swan" will change to "Estate" from next vintage. Hand harvested, part whole berry, colds soaked for seven days of hand plunging in open tanks. Post ferment maceration to taste, followed by 100% French oak, 30% new, for around 10 months. The vineyars if cropped lower than for the regular Pinot Noir. Adds a much more smoky, mocha note to deeper plum and berry fruit. The palate has delicious tang, the cherry skin grip of acidity and ripe, fine tannins playing nicely against the really bright, dark, quite luscious fruit and spice.
(2011) Very nice, if slightly muted nose, with a bit of bready quality. The palate is very dry, with skinny, grippy flavours and phenolics. Tangy, pithy acidity and focus, but a little one dimensional perhaps.
(2011) 50gl RS. Nectarine and tropical guava fruit, a touch of mineral smokiness here, and lots of caramel-like depth. The palate is luscious and sweet, with those juicy nectarine fruits powering through the rich mid-palate and the sweetness filling the mouth, but the acidity is beautifully balanced, leaving a tangy mandarin orange clean finish. 12.99
(2011) All Waipara fruit from 17-year-old vineyards and some younger vines planted more recently. Nice, light, juicy and fresh style with much less mealy and leesy character than the Mud House. A little skinny, pear skin note. The palate has quite punchy pear fruit, the acidity nice and ripe and juicy. This is pretty dry, with only around 5g/l of sugar. Very nice drinking.