Michael Cooper's
Buyer's Guide to New Zealand Wines 2006
The 2004 vintage (*** 1/2)
was harvested at 30 to 37 brix, mostly from 14-year-old vines in
the Jackson vineyard, and stop-fermented with 11 per cent alcohol
and 150 grams per litre of residual sugar. Pale yellow, it's an
elegant wine with strong grapefruit and honey flavours woven with
fresh acidity, balanced for early drinking or cellaring.
Wine NZ - April/May 2005
Intense aromas of apricot and citrus with a touch of
honeyed botrytis showing through. Immensely sweet, really concentrated
and mouthfilling yet kept fresh and clean by spine tinglying acidity.
Good stuff.
Bob Campbell
NZ Home & Entertaining - Feb/March 2005
I love this succulent dessert wine on its own, I love
it with blue cheese, but most of all I love it with this Apricot
and Almond Tart. The wine has a vibrant combination of sweetness
and acidity that perfectly matches the strength and natural sweetness
of the tart.
Winestate - April 2005
****1/2
Strong flavoured wine with some botrytis, showing lots of honey
and richness in a sweet style (150 grams of sugar per litre).
Still fresh, more components than completeness just yet, but
already starting to sing because the balance is right. A big
bold dessert wine emerging.
Charmian Smith
Otago Daily Times - 16 February 2005
One of the classic New Zealand dessert wines, this
hints of lime and citrus, and has a lusciously rich texture and bright,
lifted, well-balanced finish. Delicious now but will develop further
with bottle age.
Peter Saunders
North and South - February 2005
****1/2
A really lovely wine with lemon rind and honeycomb notes balanced
by appealing freshness and 11 per cent alcohol.
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