Our 2012 Sauvignon and Riesling wines now being prepared for bottling and looking fresh and taught with beautiful flavours. I am really happy with them both. Bottling mid May and then we wait for them to settle down and show their potential.
Chardonnay and Pinot quietly going through malolactic ferment also slowly building flavour. We’ll bottle these next year after 12 months in oak on lees. Fine wine takes time.
Some excellent reviews in the latest James Halliday’s Wine Companion (June-July 2012) for two of our 2010 wines.
Bright green-straw, wild yeast fermented in French oak, malolactic fermentation and lees contact have given the extra complexity and texture sought by Geoff Weaver, but have also left the vibrant fruit and natural acidity in charge. The finish very long. 95 points
Under the heading “worth another look”
2010 Sauvignon Blanc
Pale straw-green; the bouquet has the fragrance absent from many ‘10s, and the palate has exceptional intensity and drive, with a totally seductive mix of passionfruit, citrus and gooseberry; cleansing acidity completes a classy package, well able to take on the might of Marlborough. 95 points