Flirts with splinterdom, dominated at first by copious buttered-popcorn and vanilla-oak aromas. But in the mouth there’s no denying the lushness and quality of the underlying fruit, which brings tangerines, limes and other citrus fruits to mind. Very oaky. Very New World. Very good.
— J.C.
(10/1/2000)
Much more retrained and understated than the other Matua Valley offerings, this wine still needs a few months to blossom. Tight aromas of pear and apple and a long, powerful finish bode well for the future.
— J.C.
(5/1/2001)
Buttered hazelnuts lead the flavor charge, followed by full, rich fruit that’s creamy and marked by lees contact rather than primary fruit. The finish picks up dried-spice flavors of cinnamon and clove.
— J.C.
(5/1/2001)
Complex aromas of cedar, smoke and cassis set the stage for what should be a long-lived wine. Structure is provided by juicy acidity and firm, yet ripe, tannins. Good now; better in four years.
— J.C.
(5/1/2001)
Very ripe and soft-smelling, featuring tropical fruits, butter and vanilla. Gets more interesting in the mouth, with lime-like acidity to give it definition, and plump guavas, mangos and pineapples that caress your palate. The finish is a bit oaky, with buttered toast and vanilla overtones, but in such a hedonistic wine, a little excess only seems appropriate.
— J.C.
(10/1/2000)
Heavily oaked, with lots of toast aromas, yet the full, tropical-fruit flavors handle the oak well. Buttery movie popcorn makes an appearance as well, followed by a nutty sensation on the finish.
— J.C.
(5/1/2001)
A wine that amply demonstrates the importance of site and barrel selection, as it lacks the weediness found in the non-vineyard-designated bottling. Instead it has ripe cassis and blackberry flavors marked by an intriguing hint of hickory smoke.
— J.C.
(5/1/2001)
An excellent example of Gisborne Chardonnay, with lush peach and tropical fruit framed by warm vanilla oak. Finishes with flourishes of butter, honey and caramel, along with bracing tartness.
— J.C.
(4/1/2004)