Smoky, toasty and mealy on the nose, but those oaky and yeasty aromas are joined by mouthwatering scents of peaches and nectarines. The flavors are of grilled peaches—smoky and slightly caramelized, yet retaining juicy acidity that elegantly prolongs the finish.
— J.C.
(9/1/2003)
Smooth, supple and relatively open, this wine boasts lots of sweet, vanilla-laden oak but also copious blackberries and black cherries in support. There are no New Zealand veggies in evidence here, just ripe fruit and loads of oak.
— J.C.
(12/15/2003)
At first sniff, this seems almost simple in its overwhelming resemblance to Bartlett pears. With swirling, however, you can dig into roses and lychees. Medium-weight on the palate, and finishes with trademark spice notes. Dry.
— J.C.
(5/1/2001)
The rather mute nose fights to offer up some anise, white pepper and melon, but it’s a deep dig to find it. Green apple, pineapple and some orange rind define the flavors, while the weight of the wine seems heavy due to lower than ideal acidity. Then again, such weight might be welcomed by the Chardonnay-drinking crowd.
— W.E.
(8/1/2002)
Disappointing in the context of this winery’s outstanding 2002 Chardonnay, the 2001 Reserve is nonetheless a very good wine, albeit loaded with spicy oak that at times seems to overwhelm the delicate peach fruit.
— J.C.
(9/1/2003)
Marlborough Merlot is a chancy proposition—and this wine shows why. Despite the care and attention lavished on it, it still shows some herbal, grassy notes on the nose. On the palate, the fruit is big and jammy, dense and concentrated, yet there’s a slightly drying note to the finish that suggests less than complete physiological ripeness.
— J.C.
(4/1/2004)
A big style that manages to avoid tasting rustic or heavy. Starts with baked pastry shell, black cherry and plum, then adds in hints of licorice and black pepper. Could use a touch more richness in the midpalate, but closes nicely, with fresh acidity that perks up the fruit flavors.
— J.C.
(8/1/2002)