It’s the odd Kiwi producer whose Riesling is more expensive than their Sauvignon Blanc, but it shows where the priorities are at this winery. Softly fragrant pears and limes meld with ripe golden apples on the soft, somewhat sweet (17g/L residual sugar) palate.
— J.C.
(5/1/2001)
This moderately pale wine doesn’t show a lot of concentration or tannic structure, but it offers charming notes of cherry, clove and cinnamon. Drink now.
— J.C.
(4/1/2013)
A mainstream, commercial style that blends green peppers and green peas with a sweet midpalate. Not overly aggressive or pungent, just a soft, lightly sweet sipper.
— J.C.
(5/1/2001)
Round and fleshy in texture, this blended Riesling evinces no hard edges. Petrol and mineral scents are followed by modest melon flavors. Drink now. Imported by Dreyfus, Ashby & Co.
— J.C.
(7/1/2006)
Prototypical Marlborough Sauvignon Blanc, marrying pungent red pepper and passion fruit notes with round, ripe melon flavors. It’s a little soft, with a hint of honey on the finish, so serve it well-chilled to help give it more cut.
— J.C.
(12/15/2006)
Rather light, with delicate cherry fruit that comes across as elegant and pretty. Some tart weedy notes on the nose and finish add definition and structure.
— J.C.
(5/1/2001)
Lime and lemon zest along with green pepper on the nose, and then sour fruit and too much canned pea flavor on the palate. Hard to describe other than to say that it lacks fruit. Imported by Dreyfus, Ashby & Co.
— W.E.
(7/1/2005)