Region: Rapaura, Wairua Plains, Marlborough, New Zealand.
Tasting Notes: With a subtle vanilla nose followed by an oaky, toasted almond meal flavours. The grapes were hand-picked and whole bunch pressed to seasoned French Oak barrels. The majority (67%) of the wine was fermented using indigenous yeast while the remaining portion was fermented using cultured yeast. The wine had 6 months lees contact prior to blending and bottling.
Winemaker: Allan McWilliams.
"The 2010 vintage (4*) is a slightly Chardonnay-like wine, showing excellent complexity. Fermented in tanks (60 per cent) and with indigenous yeasts in seasoned oak casks (40 per cent), it is mouthfilling, with ripe stone-fruit and spice flavours, showing good concentration, and a dryish (5 grams/litre of residual sugar), finely textured, persistent finish." - Michael Cooper, 4/5 stars