Sauvignon Blanc from New Zealand – Marlborough  15.5-/20The Rongopai brand was acquired by Babich in 2007. Fruit from the Wairau and Awatere Valleys, cool-fermented to 12.5% alc. Bright, very pale straw colour with a clear edge, this has a soft, fullish nose of English gooseberries, even and gentle, matty in expression. Dry, soft and light, the gooseberry fruit flavours are mild in intensity and straightforward, but clean, and supported by crisp acidity. There is good vinosity and some length. Clearly varietal and softly presented, serve as an aperitif and with Asian cuisine over the next 18 months to 2 years. 15.5-/20 Oct 2011 RRP $15.00
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Sauvignon Blanc from New Zealand – Hawke’s Bay16/20Brilliant straw-yellow colour with lemon hues, pale on edge. The bouquet is soft, broad and full with passionfruit, yellow capsicum and ripe tropical fruit aromas. Dry to taste, upfront, pungent passionfruit and ripe tropical fruit flavours feature. The acidity is low and a slight phenolic firmness shows, leading to a light, dry finish. Hawke's Bay fruit cool-fermented to 13.0% alc. and 4.5 g/L rs, the wine aged on lees. This is a fruity, soft and easily accessible Sauvignon Blanc to serve with antipasto, poultry and vegetables over the next 2 years. 16.0/20 Jan 2012 RRP $15.00
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Chardonnay from New Zealand – Hawke’s Bay15.5+/20Brilliant, even straw-yellow colour with light golden hues. This has a light and delicate bouquet of white stonefruits and apples, very clean, pure and fresh in expression. Dry and light-bodied, the delicate white stonefruit flavours possess a subtle and fine lusciousness, and are enlivened by fresh acidity. This is clean, crisp and simple, the subtle flavours flowing smoothly through the palate to a dry finish. Fruit from Hawke's Bay, stainless-steel fermented to 13.0% alc. and 4.5 g/L rs, the wine was aged on lees, but unoaked. A light, fresh, simple Chardonnay with some delicacy of fruit richness. Match with antipasto and seafood over the next 2 years. 15.5+/20 Jan 2012 RRP $15.00
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Merlot from New Zealand – Hawke’s Bay15.5-/2051% Merlot and 49% Cabernet Sauvignon from the Gimblett Gravels in Hawke's Bay, fermented to 13.0% alc., the wine aged in seasoned oak. Bright, dark, deep, black-hued ruby-red colour with purple hues, this has a firm, intense and concentrated nose of blackcurrants and mint, along with some oak spice, the aromas showing some lift and good definition. On the palate, this is soft and rounded with cool blackcurrant fruit, displaying some fresh herbs and hints of stalk. The acidity is discreet and well-judged, and the tannin extraction is modest, but provides drive and length of flavour. This is a soft, mellow and balanced red wine with fruit in the cooler spectrum. Drink with herb-marinated red meat dishes over the next 2+ years. 15.5-/20 Jan 2012 RRP $15.00
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Gewurztraminer from New Zealand – Hawke’s Bay18.5+/20Fruit from the ‘Gimblett Gravels' vineyard fully barrel-fermented in seasoned oak to 14.0% alc. and 5.5 g/L rs. Bright, even straw-yellow colour with light golden hues, pale on rim. This has an elegantly proportioned, intense and finely presented bouquet of musk, ginger and rose petals along with nuances of smoke and flint adding layers of interest. Dry, tightly concentrated and densely packed with flavours of musk, root ginger and Turkish Delight, this is softly textured and carries a subtle richness, with discreet acidity providing good tension. The palate possesses an underlying power and a little alcoholic generosity, driving the fruit, leading to a long, nuanced finish. This is a concentrated and refined Gewurztraminer to serve with Middle Eastern cuisine over the next 3-4+ years. 18.5+/20 Jan 2012 RRP $25.00
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Chardonnay from New Zealand – Hawke’s Bay16.5-/20Bright, light, straw-yellow colour, quite pale on rim. The nose is tightly bound, refined, quite delicate at present, with pure white peach aromas along with nuances of flint. Dry and medium to light bodied, this has clean, pure white peach and delicate citrus fruit flavours allied to fresh, lively acidity. Subtle creamy elements from the barrel-ferment are present as well as nuances of flinty lees. The wine has a clean, crisp and moderately long finish. Fruit from the ‘Gimblett Gravels' vineyard, 20% fermented in new French oak to 13.0% alc., with 20% undergoing MLF. Still very youthful, this should intensify in flavour and become more rounded and generous over the next 2-4 years. Match with light flavoured seafood dishes now, but serve with poultry and pork as the wine develops. 16.5-/20 Jan 2012 RRP $25.00
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Chardonnay from New Zealand – Hawke’s Bay17.5/20Fruit from the ‘Gimblett Gravels' vineyard, a portion fermented in new French oak, the remainder in tank to 13.5% alc., with blending after 9 months, a small amount undergoing MLF. Brilliant straw-yellow colour with light golden hues, pale on rim. The bouquet is elegant in proportion, showing ripe yellow stonefruit aromas with notes of butter and minerals with flinty elements quite harmoniously interwoven and integrated. Medium-bodied, this has a gently concentrated core of yellow nectarine-like fruit flavours which unfold to reveal buttery MLF and nutty, toasty oak notes. A little alcohol warmth is present and combines well with the creamy barrel-ferment textures. The acidity is restrained, and the wine is beginning to become rounded in mouthfeel. Subtle, nuanced flavours of fruit and oak are sustained on the long finish. This Chardonnay has begun to develop subtle layers of interest and is softening. Drink with pan-fried fish and roasted poultry or pork over the next 3-4 years. 17.5/20 Jan 2012 RRP $25.00
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Pinot Noir from New Zealand – Marlborough16/20Light ruby-red colour, moderately deep, with pale garnet hues on edge. This has a light nose of strawberry fruit aromas with light, fresh herb elements and subtle stalk and earth notes. Light-bodied, clean, fresh and up-front flavours of strawberries and herbs are enlivened and lifted by fresh, elevated acidity which adds a degree of juiciness. The tannin extraction is modest, allowing the fruit to feature. The wine finishes cleanly with pure fruit notes. This is an uncomplicated and accessible, light-bodied and racy Pinot Noir with pretty flavours to serve with antipasto, charcuterie and creamy pasta dishes over the next 2-3 years. Fruit from Marlborough, fermented to 14.0% alc., the wine aged 5 months in seasoned oak. 16.0/20 RRP $20.00
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Syrah from New Zealand – Hawke’s Bay16.5+/20Fruit from the Gimblett Gravels, Hawke's Bay, fermented to 12.5% alc., the wine aged 6 months in seasoned oak. Dark ruby-red with good depth of colour, this has a restrained bouquet of dark, spicy, blackcurrant, liquorice and pepper aromas, hints of bacony oak, along with notes of iron and earth, very representative of the Gimblett Gravels. Medium-bodied, this is a soft-textured wine with gentle, spicy, black berry and peppery fruit flavours. This is harmonious and balanced with moderate extraction, supple tannins and low acidity. The finish is soft, but sustained with spice and pepper notes. A soft, mellow and very accessible Syrah, this has classic black fruit, pepper and spice flavours that will be a match with pizza and barbecued food over the next 3-4+ years. 16.5+/20 Jan 2012 RRP $20.00
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