Sparkling Wine from New Zealand – Otago  17.5/20This latest release (Lot L2009), disgorged from January 2011, shows its tight, restrained youthful character clearly. Very pale straw coloured with fine bubbles, this has a stylish bouquet of fresh, apple-like fruit and well-balanced, moderately yeasty autolysis. The depth of the nose shows the predominance of Pinot Noir. Dry on palate, this has fresh appley fruit flavours with bracing acidity. Light bready-yeast nuances show, and are in accord with the fruit. The mousse and textures are very fine. A blend of 61% Pinot Noir and 39% Chardonnay from the company's estate vineyard in Bendigo, fermented to 12.5% with a dosage of 8 g/L, and given 18 months on lees. Drink as an aperitif, or wait for 2-3 years for toasty complexities to develop in the bottle. 17.5/20 Feb 2011 RRP $30.00
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Sparkling Wine from New Zealand – Otago19/20A sparkling wine of great intensity and complexity. Brilliant, limpid lemon-straw-yellow with some green hues to the colour, this has a very fine, persistent bead. On nose, the intensely concentrated citrus and yellow floral aromatics of Chardonnay fruit are framed by powerful, complex, bready autolysis. The palate shows great depth and intensity of flavour, almost overwhelming, yet very fine, crisp and bracing acidity provides tension and liveliness. The biscuity and positive complex oxidative layers allied to the tight Chardonnay elegance makes this a statement wine to enjoy over the next 3-5 years. Made from 97% Chardonnay and 3% Pinot Noir from the ‘Bendigo Estate' vineyard, fermented to 12.5% alc. with a dosage of 6 g/L, and aged 3 years and 9 months on lees. Disgorged in September 2010. Lot L2026. 19.0/20 Feb 2011 RRP $40.00
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Pinot Noir from New Zealand – Otago18.5-/20Dark, deep hearted, ruby-red colour with youthful purple hues, this has an intensely rich bouquet of fresh black berry and cherry fruits with elements of herbs and minerals, Dry and finely structured with firm tannin extraction, the black cherry-berry fruits are enhanced by noticeable acidity on the palate. This is still youthful, the grip a little prominent at present, lending a brooding dryness. However the fruit depth is clear and this wine will blossom and come into harmony, developing truffle-like complexities over the next 6-8 years. Made from clones 10/5, 5, 115, 667, 777 and Abel from the ‘Bendigo Estate' vineyard, given 4-7 days cold maceration, partially wild yeast fermented with 14% whole bunch to 14.5% alc. then aged 14 months in 33% new French oak barrels. Another classical, ageworthy Bendigo Pinot Noir. 18.5-/20 Feb 2011 RRP $40.00
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