This winery is widely regarded as New Zealand’s finest Pinot Noir producer, and its Chards are exceptional, too. Smells young, fresh and oaky. One sip is all it takes: You’ll love the flinty, mineral flavors accompanied by young tropical fruit and the ripest peaches. A superb wine, and an education for fruit-forward fans. Needs time.
Intense dried-apricot aromas and flavors indicate a high degree of botrytis, which would be overwhelming except for the trademark New Zealand acidity. Despite the heavy botrytis and sweet mango fruit, a sharp lime-citrus edge cuts through the richness, suggesting that cellaring 3–5 years is possible.
The 2009 vintage is shaping up to be a good one for Martinborough Pinot Noir, and this bottling is nicely priced for the quality. It’s herbal, spicy, floral and savory all at once on the nose, then delivers soft waves of dark cherries on the palate. Drink now–2016.
A medium-bodied Chardonnay with a slight lactic note to it, the 2008 Martinborough Vineyard Chardonnay is crisp and long on the finish, highlighting its flavors of vanilla and pineapple. Might improve with another year or two in the bottle.
Subtle and savory, with modest beet, strawberry and cherry aromas and flavors, this is a relatively lightweight offering from Martinborough, with a delicate structure and a juicy, fresh finish. Tasted twice, with consistent results.
Muskmelon and lime flavors start off tasting sweet, but are quickly reined in by brisk acidity, finishing chalky and tart. This is a fine Riesling, yet slightly disappointing in the context of previous vintages.