This New Zealand wine was 25% barrel fermented, which gives added complexity to already intense herbaceous Sauvignon Blanc fruit tending toward gooseberries and lime. The finish is long and layered with echoes of opening fruit.
Don’t look for subtlety here. This is a lush, lusty offering that’s loaded with coconut and toast from American oak upfront, but also oozes with oranges and mangoes. Drink this one young to enjoy its plump exuberance.
A natural beauty with quality fruit that shines. Opens with lovely peach and almond/hazelnut aromas. Has an elegant, engaging texture (without oak). Solid fruit and butterscotch flavors grace the palate; the long, intense, pleasing finish stays with you. Kudos, Kim.
The blend of this proprietary wine can vary from year to year, but in 1999 it’s all Chardonnay. The honeyed peach and pear fruit is oaky, but not over the top, as the wine’s vibrant acidity holds everything together.
A slightly botrytized Riesling that’s not available in the U.S., thanks to BATF regulations regarding permissible levels of volatile acidity. That said, I didn’t find the VA objectionable in this or many other Kiwi dessert wines. Light apricot accents the ripe pineapple fruit. Richly viscous in the mouth, much like a good Alsatian vendages tardives.
Starting with its perfumed nose of flowers, tobacco and black cherry, this shows lovely balance in a Bordeaux-style red, layering fruit flavors with notes of herbs, dried spices and black olive. Approximately one-third Cabernet Franc, the rest Merlot. Drink now–2012. Imported by Vincor USA.
This medium-bodied Sauvignon Blanc strums the right chords, combining notes of crushed tomato leaf with citrusy fruit to make a pretty melody. A hint of creaminesss rounds out the midpalate, and the wine finishes long, with pristine cleanliness.