Martinborough Pinot Noir, Ata Rangi 2018 Under Bond
96 points, Bob Campbell MW - Ranked: #1 of 30 2018 Pinot Noir from Martinborough
96 points, Bob Campbell MW - Ranked: #1 of 30 2018 Pinot Noir from Martinborough
Shafer’s single-vineyard Carneros-grown Chardonnay is produced from small-clustered clones of grapes selected for their low yields and distinctive flavors. Fermentation takes place within individual oak and stainless steel barrels using native yeasts.
96 points, Bob Campbell MW - Ranked: #1 of 30 2018 Pinot Noir from Martinborough
Unusual for its time, the Mount Edelstone Vineyard was solely planted with Shiraz in 1912. From the German ‘Edelstein’ meaning ‘gemstone’ this wine references the small yellow opals once found in the area.
94 Points – Owen Bargreen: Golden straw color, notes of citrus, vanilla and apple on the nose. Medium to full-bodied on the palate with pear fruit, good minerality, a hint of honey and a long clean finish.
100% Chardonnay
Over 180 years ago, Johann Christian Henschke settled in the Eden Valley where he built his farm. When third generation, Paul Alfred Henschke took over the reins in 1914, the now famed Hill of Grace vines were more than 50 years old.
Take advantage of our Thelema shipment with savings of 30%. The reds are aged cleverly in barrels where the oak does not overshadow the fruit. The whites have a freshness and balance that other wines double the price would die for...
Hamilton Russell Pinot Noir is not overtly fruity, soft and “sweet” and it generally shows hints of that alluring “primal” character along with a dark, spicy, complex primary fruit perfume.
95 Points from Decanter. Tasted by Cameron Douglas, MS. Part of New Zealand Sauvignon Blanc: 20 from 2020. This wine was the joint top scoring Sauvignon Blanc.
Beautiful fruit purity of limes and ripe gooseberry, with tropical, floral and fine herbal notes, ruby grapefruit and white pear drop on the finish. This is cool climate Sauvignon Blanc – vibrant, mineral, elegant, balanced and delicate, with a long, layered and complex finish.
Eat with: Fresh asparagus, chicken and seafood.
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