Brancott Letter Series ‘O’ Chardonnay 2018
The new vintage of a wine that has been picking up huge awards in recent years; hand-picked in Wairau Valley and fermented in French oak barriques. A bright but pale green glassful with toasty and hugely aromatic fresh white florals interwoven with a buttery biscuit edge. Full-bodied with ripe melon and stone-fruit flavours, balanced with a soft creamy texture from the malolacatic fermentation – a counterpoint to the brisk acidity. A russet oak richness completes the densely-packed palate. Deliciously intense, it lingers to a broad and concentrated finish. Should continue to pack in the accolades, and offers excellent value for both the connosieur and the supermarket buyer.
Giesen Riesling 2018
With riesling being a generally an under-rated variety to most of NZ wine drinkers, this undoubtedly wine continues to offer top value at under $15 a bottle. Offering a sweet and floral elderflower nose, and a crisp lemon-green colour, it is instantly appealing. Flowing through to a lively acidity underpinned with the splash of sweetness from some ripe-fruited and honeyed lemon curd nuances. No hints of petrol present, but with some viscose textures and a mineral undercurrent. Leading to a brisk, ethereal finish. A very smartly made wine offering fine drinking for an affordable price.
Leftfield Pinot Gris 2016
From Hawke’s Bay – Te Awa under their Leftfield label. In a very funky labelled bottle, this is a simple but enjoyable version of a Pinot Gris. Opening scents of spiced pear, and flavours of butterscotch, nougat and crisp apple. Well balanced with a soft sweetness that harmonises with the medium-bodied palate and vibrant acidity. An easy drinking drop with straightforward charm that represents good value.
Te Awanga One-Off Clone Wars Chardonnay 2017
A limited production, made with the first pick of three new Chardonnay clone grapes from the company’s Maraekakaho vineyard in Hawke’s Bay. A brilliant golden yellow with pale green edges. Gunsmoke and flower mingle with lemon on the nose, with some mealy elements at the fringe, from the barrel-ferment yeastiness. The medium-bodied palate has lashings of sweet yellow-stone fruit, as well as a minerally saline note. A toasted oak richness (10months in 25% new oak) mixes with the creamy barrel-ferment undertow. Everything balanced by a layer of crisp acidity and some lemon curd flavours from a portion of malolactic fermentation. A sweet, vibrant finish with excellent length.
