Wine Front 93 Points!
'Delicious' - Mike Bennie, Wine Front!
Wine Front 93 points!
“This wine had some skin contact in early stages, went through natural ferment, natural malolactic fermentation, and was left in old barrels for a year on lees, then sulphured; no additions aside that. Comes from gravel soils in Nelson off the estate vineyard. Pale golden colour. Honey drizzled lemon/lime. Has a touch of stony/flint like character in perfume too. Full flavoured but light, crunchy-textured style. Impressive length. Truly. Stacks of character. Full orchestra of flavour and texture but retains a vitality, and, importantly, very high drinkability. What ho! Delicious.”
Mike Bennie, Wine Front, September 2016
The new venture from ex-Bannockburn winemaker Michael Glover!
"Alluring nose of pineapple, wild flowers with a rich savoury comÂ plexity. The mineral structure underpins the fleshy texture and succulent acidity."
"Like the Pinot Gris, this is called Gravity as it is made using gravity only (no pumping), which when added to the gentle pressing, unfining and minimal filtration, has preserved this uniquely funky, though reserved, expression of Sauvignon Blanc. Highly drinkable, it is also a great match to salads and fish dishes.
New Zealand's Mahana is a winery to take note of. These three whites are some of the most exciting we've seen in a while. Textural and unique, they are dry-grown organically on brown, ultic soil particular to the Marlborough Sounds and Nelson region. Quartz rich, this terroir lends minerality and the weathered sandy clay stresses the vines into producing smaller, more intense yields of fruit.
They also show the hand of a pioneering winemaker. Proudly New World, they challenge concepts of what these varieties are, but the resultant wines are all compelling and all delicious. Perhaps you won't be surprised to hear the winemaker behind these wines is the renowned Michael Glover, ex-Bannockburn, whose wines have been consistently experimental and fascinating. They employ techniques often reserved for other varieties such as extended skin contact, carbonic ferment, unusual oak handling, extended aging on lees and 'natural' sulphite free maturation."