Waipara is a funny place. I get the impression of a region that’s stuttering a bit. Doesnt really seem to have identity, not in Australia at least. But wow, it can produce some great wine, and not al lof them come from Pegasus Bay. Greystone is a stop on the highway north of Christchurch, and I had heard some good things. Not without justification.
Not only did I taste this, I bought quite a few. Not your typical Sauvignon I said. Couch clippings, sweat, minerals before you reach Sauvignon passionfruit. White bordeaux style, and back label says this is made from white bordeaux clone. Plenty of weight, plenty of interest, and the barrel ferment component is well integrated, rounding this out and giving it plenty of nuance and interest. Seriously good. Lovely wine. 12/5% ABV, $NZ22 at cellar door. 90 BCP
Young wine here. Limpid red to look at, bright fresh raspberries to smell, along with some grilled nuts and woodspice. Strawberries and cream tending to red cherries, more cassia bark like spice, and bright fresh redcurrant acids lifting this from its glossy slippery midpalate into its fine grained lightly silty tannin finish. So that’s the technical walk through. Mrs Wizz thinks its simple and drinkable, I think its elegant and poised, lots of interest in this new world styled pinot, and a few years in bottle will do it the world of good. 90+ BCP
This is my third bottle of this wine in the past 2 weeks or so. A really gorgeous nose, cherries and plums, a little twiggy, and a rich strong underlying savouriness, with spices like mace and star anise. Medium bodied palate, juicy fruits and earthy characters, crunchy red currants and red cherries, softly tanninated, with a clean finish. If you are wanting a break from the Shiraz train or the Grenache blend bus, then get on board; this is a great wine to try. $22 from Boccaccio Cellars, and less if you buy 6 bottles or more. Sealed under Diam. 88 BCP. Drink 2015-2019. 13.5% abv.
Warm spices and plums, some cedar and milk chocolate, which with time gave way to raspberries and five spice, and something vegetative, but not in an offensive way, reminiscent of freshly sliced green rhubarb, adding complexity. Full to medium bodied. Raspberries and plums, tangy tomatoes, soft tannins and a lovely savouriness, finishing cleanly with a touch of dry stalks. Seemed a bit raw 6 months ago, but is drinking very nicely now. Consume from 2015 to 2018. Sealed under screwcap. 14.9% abv. Normally $22 at the cellar door, but being a club member I nabbed it for $18.75 on a special. 86½ BCP.
Tim Kirk has a release of wines that are produced on a small scale. There is a Pinot Noir that Andrew has already reviewed here and the Vintage here. I think this is another from same box. Not sure of the cost…. perhaps $40 ish.
A classy nose: dusty red currants, cedar, blackberries, a touch of cigar box, red capsicum, and pencil shavings. Red fruits on the palate too: currants and cherries, perhaps some greengage plums, medium to full bodied, firm and slightly gritty tannins. But it is still very young. Excellent length and a dry clovey finish; lovely and pure and sparkly. A blend of 42% Cabernet Franc, 35% Merlot and 23% Cabernet Sauvignon. 14.0% abv. Screwcap. Needs a couple of years. Drink 2018+. 90+ BCP.
Smells of waxy lemon rind and jasmine. Summer scents! And the taste follows in a similar vein, honeysuckle and jasmine, light, waxy lemons and an undertone of orange citrus, and a pine nut savouriness to it. with a lovely acid twang to close this out fresh and clean. What a winning varietal this is for warm climates, and this one appears particularly good. 88 BCP
Hi, my name is Andrew. I haven’t drunk Sauvignon Blanc for 15 years.
But when travelling through Blenheim, you cant avoid the stuff. We did try a $15 rank and file one to calibrate and get some sort of basis for expectations. It was truly awful, overripe, acidfied muck.
But this is none of those things. I visited Framingham on a rainy afternoon on the strength of their riesling reputation, and this really surprised me. Yes – it is ripe juicy gooseberry, nettles and guava. There is also a line of leesy barrel ferment, and some real minerality on the finish. And it was better when we came back to the last two glasses after 24 hours in the fridge.
If Marlborough Sauvignon is your thing you could do a lot worse than this. $NZ20 at cellar door. 88 BCP (and I mean that score as a compliment to the wine)
Some bricking, which surprised me somewhat. Mature earthy aromas, bitumen and coal with some lifted florals. A touch of varnish. A resolved palate, some red cherries and tar, which provide contrast to leathery and minerally characters. Finishes pleasantly and dryly. 14.5% abv, sealed under cork. Drink now for my money, though Gary at WineFront has this as drink 2020-2040, so perhaps you need to make you own mind up; I might not have got a good bottle. 87? BCP.
McLaren Vale Mencia.
Mid pink. On the pop and pour this felt flat and lifeless, to the extent I wondered if it was faulty. But time told the story – treat this as a dry red, and it will evolve and show you watermelon and chewy cherry skin. A small clip of tannin to finish, but could use something (ie acid) to give it more zip and freshness. I wanted to like it more. 11.5% ABV.
A thing I’ve found when sipping gin is that the ones with alcohol above about 43% often stand out – they seem to have an extra aromatic lift from that little extra heat. Fords is about 46%, and the winning correlation continues.
Distilled in England, with its botanicals imported from Europe and beyond, cut with water from Mendocino county. Global in every sense.
Pine needles and lemons are the immediate tastes and smells – in that fresh and pure vernacular (and the Fords website and bottle use those words a lot too) , with juniper and coriander showing more on the finish. Light and refreshing with a spearmint like cleanliness on the finish. Wall balanced, and your liquor cabinet would be verty respectable indeed if it included a bottle. $110 for a 1 litre bottle at Dans.