Grand Designs Reveal Week - Dinner #2 (Wedge House, Queensberry, Central Otago, New Zealand): Citric fruit aromas and flavours, gorgeous texture and depth from sur lie notes. Pin point acid, fabulous length. Pointed clarity and a (lean, direct) depth of body and persistence through the entire palate. Just a baby. One of the tasters (former senior show judge thought it was worth 96!). I would have thought a sure bet for the cellar, with considerable upside potential... 95-96+++
1 person found this helpful, do you? Yes - No
/ Comment
4 Tasmania Wineries Jan-16; 1/2/2016-1/5/2016 (Coal Valley, Tasmania): {screwcap, A$75, 11.5%} Floral nose, with tropical fruits apparent. The palate is floral and fruity, with immense presence somehow even though it seems only to be light/medium-bodied. The acid is medium/high, but soft and delicate. Has the integrity of a bank vault. Medium/long dry finish. Should age forever. Australia’s priciest new-release Riesling? Whole bunch pressed, wild ferment, on lees for 9 months.
2 people found this helpful, do you? Yes - No
/ Comment
Dinner for 30 year olds (Ponsonby, Auckland, New Zealand): Stunning riesling. Even at this early stage, the wine boasts a knockout nose of wet slate, lime, apple and intriguing leesy notes. The palate has a stunning texture. Clearly a lot of thought went into the elevage of this wine, with noticeable sur lee character, which frames the exquisite fruit. Incredibly tight and acid at the moment, but the breadth and texture of the wine keeps this balanced on pinpoint. Bottled under stelvin, I see no reason why this will not age and improve over the next 5 - 10 years (at least) 94+
2 people found this helpful, do you? Yes - No
/ Comment
Professional reviews have copyrights and you can view them here for your personal use only as private content. To view pro reviews you must either subscribe to a pre-integrated publication or manually enter reviews below. Learn more.
8/14/2019 - Marc wrote: 95 Points
Grand Designs Reveal Week - Dinner #2 (Wedge House, Queensberry, Central Otago, New Zealand): Citric fruit aromas and flavours, gorgeous texture and depth from sur lie notes. Pin point acid, fabulous length. Pointed clarity and a (lean, direct) depth of body and persistence through the entire palate. Just a baby. One of the tasters (former senior show judge thought it was worth 96!). I would have thought a sure bet for the cellar, with considerable upside potential... 95-96+++
1 person found this helpful, do you? Yes - No / Comment
1/2/2016 - graemeg wrote:
4 Tasmania Wineries Jan-16; 1/2/2016-1/5/2016 (Coal Valley, Tasmania): {screwcap, A$75, 11.5%} Floral nose, with tropical fruits apparent. The palate is floral and fruity, with immense presence somehow even though it seems only to be light/medium-bodied. The acid is medium/high, but soft and delicate. Has the integrity of a bank vault. Medium/long dry finish. Should age forever. Australia’s priciest new-release Riesling? Whole bunch pressed, wild ferment, on lees for 9 months.
2 people found this helpful, do you? Yes - No / Comment
11/23/2015 - Marc wrote: 94 Points
Dinner for 30 year olds (Ponsonby, Auckland, New Zealand): Stunning riesling. Even at this early stage, the wine boasts a knockout nose of wet slate, lime, apple and intriguing leesy notes. The palate has a stunning texture. Clearly a lot of thought went into the elevage of this wine, with noticeable sur lee character, which frames the exquisite fruit. Incredibly tight and acid at the moment, but the breadth and texture of the wine keeps this balanced on pinpoint. Bottled under stelvin, I see no reason why this will not age and improve over the next 5 - 10 years (at least) 94+
2 people found this helpful, do you? Yes - No / Comment