Wine Reviews

The majority of vines located on the northern side of the Wairau valley, with proximity to the Wairau river are planted on infertile gravel beds low in nutrients with poor drainage. The result appears in the concentrated flavors and aromas in the wine. A smaller percentage of the fruit hails from the Awatere Valley from the winery’s Seaview Vineyard, with a close proximity to the Pacific Ocean. Aromas of freshly cut grass, grapefruit, and sweet basil are irresistible. Crisp, clean notes of tangerine blossom, star fruit, and honeyed yellow apple are amplified, along with a keen acidity. Spearmint integrates with an undeniable minerality, and the wine’s long finish impacts the sensation of one of the freshest Sauvignon Blancs we’ve tasted.

Bewitching, shadowed notes of dusty plum, cocoa, and mulberry. Soft, supple tannins create a lush mouthfeel. Balanced fruit, with fine acid structure, and spiced oak.

Ripe chocolate-cherry, beet root, cinnamon, and espresso create a pleasurable array of flavors. Round, supple tannins merge for a port-like finish.

Woodsy, with cherry liqueur, balsamic, and wild strawberry-flavored pipe tobacco. Bright in its maturity, with spiced cedar and mocha-plum on the finish.

Easy to drink, balanced flavor profile. Grapefruit and laurel notes, along with just-ripened pineapple, access its racy acidity with tart overtones. Bright and perky from start to finish.

Woodsy aromas consume your attention until you deep dive into an abyss of dark chocolate. Cigar leaf, licorice, and black plum add lush notes to the finish.

Saturating the palate with honeysuckle and juicy pear, this Burgundian-style California Chardonnay is one of the best we have tasted all year. Certainly a nod to the single vineyard and to Mendocino County. Lemon blossom adds to its floral essence, with a brightness that sings in high soprano. A touch of vanilla custard weaves its way towards a vivacious finish.

Referred to as the “liberators of fine wine,” this super drenching red was created by Joel Gott, Charles Biehler, and Roger Scommes. Adding 14% Syrah and 7% Petit Verdot to the 79% Pinot Noir, it is aged in French and American oak, for a spiced, generously flowing texture. Wild strawberry and mocha perfume the glass. Black cherry and coffee bean go deep, with a savory soy sauce component. Red berries, cinnamon, and nutmeg clear the way for a lustrous finish.