Tasting Notes for current releases for
2008
'WINSLOW' 2004 Methode Classique
Bottle fermented Chardonnay/Pinot Noir
SORRY SOLD OUT Next release 'WINSLOW' 2005 will be Aprox August
2009
A wine for the serious drinker of 'champagne' styled wines.
Bottle fermented from a blend of 80% Chardonnay and 20% Pinot Noir, aged for
18mths on lees before riddling. Zero dosage. This wine is less about bubbles and
more about style and elegance. A wine which demands to be savoured with food
rather than simply be used to toast a special occassion. Onion skin/straw in
colour, the Pinot Noir providing a hint of amber to the background yellow
of the Chardonnay. Rich and full with a creamy mousse the wine explodes in a an
array of flavours on the pallete. A soft persistant fine bead of bubbles can be
seen in the glass from start to finish.
White Rock Barrique Fermented Chardonnay
2006 [Dry/White]
Whole bunch pressed fruit, settled overnight before
being racked into French oak barriques and fermented. Complete malolactic
fermentation was encouraged to broaden the palate and produce butterscotch
buttery flavours. 11 months lees contact with regular stirring has helped to
develop additional mid palate complexity.
Pale straw in colour, mandarin-melon bouquet, which follows through on
the palate. Soft finish with rich creamy mouth feel.
‘St. Vincent’ Riesling 2006 [Medium/White]
Following whole bunch pressing the must was settled then cool
fermented under temperature control to ensure the retention of this noble grapes
aromatic characteristics. Fermentation was
arrested using refrigeration to leave a residual sugar content of 27g/l. The
sweetness is off-set by the naturally high acid of the 2006 grapes, creating a
ravishingly perfumed wine with intense lemon/lime flavours which power through
the palate.
'Colton' 2006 Reserve Pinot Noir
[Dry/Red]
Hand-picked fruit, sourced from the Colton vineyards located
on Shooting Butts Road, Martinborough. A complex style of Pinot. The colour is deep purple/burgundy; with rich cherry/plum
and spice flavours. Fine grained tannins provide structure which will ensure the
wine will improve in cellar for several yaers Matured in new French Oak
barriques for 10 months .
‘Turakirae’
Reserve 2001 [Dry/Red]
Inky dark in colour with intense purple tones. The aroma is
full of chocolate and cedar box
characters melded with rich, ripe blackberry fruit. The palate is also very rich
with similar blackberry flavours and firm tannins in the mid palate. It has a
very smooth finish. A strong wine with excellent structure which will benefit
from several years cellaring . Cabernet Sauvignon [55%]. Cabernet Franc [32%].
Merlot[13%]
êêêêê Winestate Nov/Dec
02
89 êêêê Cuisine Dec 02/Jan 03
‘William Ross’ 2003 Cabernet Liqueur [Sweet fortified] We regret that the William-Ross is currently
unavailable .
GOOD NEWS PRODUCTION WILL COMMENCE
SHORTLY
This very distinctive dessert wine is perfect on a cold
night by the fireside. The addition of such spices as cinnamon and cloves, and
fortification with French brandy, has produced a tawny-hued liqueur with a
richly spiced fragrance and deliciously sweet, spicy flavour, smooth and
warming.
