NZ Wines: Cherry, cranberry, roses, tarragon - high toned red aromatics - palate follows the nose and is quite pretty but a layer of more seriousness as well. Good crunch to the acid. Very nice.
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Lunch at Peranakan Flavours (Peranakan Flavours, Tan Quee Lan Street): Enjoyable. This had a lovely nose, bursting with blackcurrants and violet flowers with just a hint of earthiness at the edges. The palate was round and full, with a little layer of powdery tannins and decent acidity framing ripe notes of blackcurrants. Still very young and primary, but enjoyable.
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Burn Cottage and Charteris dinner (Hughenden hotel): Cedar, black fruits, stalks, there is an obvious plan of attack here. A certain earthiness and a touch of sourness, spice as well. Liquorice. In the mouth it's spice, black fruits and drying tannins. Sigh.
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Wine Maker's Dinner: Burn Cottage and Valli Vineyards (Ostro Brasserie and Bar, Auckland, New Zealand): Wine made by Burn Cottage with grapes from Valli Vineyard's Gibbston Valley grapes in a wonderful collaboration between two top producers of Central Otago Pinot Noir. The wine is very typical of Centaral, but differs from the Valli wine in that it is more candied and possibly posses a more suave texture. It loses out to the Valli in terms of vibrancy and intensity. Also, the confectionary aspect of the fruit (which is certainly a typical aspect of the region) gave the wine a slightly looser and open knit structure. It is a delicious wine but i would be drinking this over the next 5 -6 years, checking on its development as it ages..
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2/28/2018 - CamWheeler wrote: 91 Points
NZ Wines: Cherry, cranberry, roses, tarragon - high toned red aromatics - palate follows the nose and is quite pretty but a layer of more seriousness as well. Good crunch to the acid. Very nice.
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12/7/2017 - chatters wrote:
Central Otago mini-expo 2017 (Prince Sydney, 40 Hansard Street): Stalks, blackberries, cedar, cream that stalkiness translates to the palate lending a sour note to the fruit which causes me to back away a little.
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8/23/2017 - Paul S wrote: 90 Points
Lunch at Peranakan Flavours (Peranakan Flavours, Tan Quee Lan Street): Enjoyable. This had a lovely nose, bursting with blackcurrants and violet flowers with just a hint of earthiness at the edges. The palate was round and full, with a little layer of powdery tannins and decent acidity framing ripe notes of blackcurrants. Still very young and primary, but enjoyable.
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5/24/2016 - chatters wrote:
Burn Cottage and Charteris dinner (Hughenden hotel): Cedar, black fruits, stalks, there is an obvious plan of attack here. A certain earthiness and a touch of sourness, spice as well. Liquorice. In the mouth it's spice, black fruits and drying tannins. Sigh.
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3/10/2016 - Marc wrote: 87 Points
Wine Maker's Dinner: Burn Cottage and Valli Vineyards (Ostro Brasserie and Bar, Auckland, New Zealand): Wine made by Burn Cottage with grapes from Valli Vineyard's Gibbston Valley grapes in a wonderful collaboration between two top producers of Central Otago Pinot Noir. The wine is very typical of Centaral, but differs from the Valli wine in that it is more candied and possibly posses a more suave texture. It loses out to the Valli in terms of vibrancy and intensity. Also, the confectionary aspect of the fruit (which is certainly a typical aspect of the region) gave the wine a slightly looser and open knit structure. It is a delicious wine but i would be drinking this over the next 5 -6 years, checking on its development as it ages..
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