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The Ramsay 2014 Central Otago Chardonnay and Pinot Noir

28 November,2016
Parkburn Estate is the winegrowing business of Duncan and Fiona Ramsay who in 2001 planted their vineyard in the Parkburn region near Cromwell in Central Otago with the assistance of Greg Hay. From the first vintage in 2006, the Ramsays sold their grapes, supplying Peregrine, Rockburn nd Craggy Range, and currently to Matua. There are 12.5 ha planted, 67% to Pinot Noir, 13% to Pinot Gris, 11% to Riesling and 9% to Chardonnay. As with many growers, the Ramsays have created their own label, ‘The Ramsay’, the first vintage being in 2014, from 3 tonnes of Chardonnay and 5 tonnes of Pinot Noir. The Ramsays have contracted Dean Shaw to make their wines, and they have Sean Guildford, with them since 2005, tending to the viticulture and vineyard. ‘The Ramsay’ wines feature tartans on the label, acknowledging the owners’ Scottish heritage and the links Central Otago has with Scotland. Here, I review the first 2014 releases. To contact Sean Guildford, cell: 0274 315-316 or email: sean.guildford@xtra.co.nz

FEATURED WINES IN THIS REVIEW



The Ramsay Central Otago Chardonnay 2014

Chardonnay from New Zealand – Otago

17/20
Bright straw-yellow colour with light lemon-green hues, paler edged. The nose is fresh with elegantly concentrated aromas of white stonefruits and citrus fruit and subtle layers of nutty oak, unfolding nuances of minerals and toast. Suggestions of savoury, secondary detail emerges with aeration. Medium-full bodied, the palate is tightly bound with good intensity of white stonefruits, citrus fruit and subtle notes of nutty and creamy barrel-ferment flavours. The creaminess is cut by fresh and lively, bright acidity. The wine flows along a fine-textured, thirst-quenching dry line, leading to a tight, lingering finish of nuts, toast and minerals. This is a crisp and tightly bound, refreshing Chardonnay with stonefruit and citrus fruit flavours along with nutty, toast oak and mineral elements. Serve with grilled seafood and creamy poultry dishes over the next 3+ years. Hand-picked Chardonnay fruit from Parkburn, WBP and indigenous yeast barrel-fermented to 13.5% alc., the wine aged 10 months in 15% new French oak barrel undergoing 100% MLF. 17.0/20 Nov 2016 RRP $29.00

The Ramsay Central Otago Pinot Noir 2014

Pinot Noir from New Zealand – Otago

17.5-/20
Moderately deep ruby-red colour, lighter on the rim. This has a full and harmonious nose with layers of savoury dark-red berry fruits interwoven with dried thyme herbs and red florals and soft, complexing notes of game and earth. Medium-bodied, the palate possesses a moderately concentrated core of savoury red berry fruits melded with layers of thyme herbs, whole bunch stalk elements, and game and earth detail. The fruit is supported by light, but positive, fine-grained tannins and the acidity is integrated, lending background energy and tension. The wine carries to a light, lingering, savoury red fruited finish with dried herbs and game. This is an elegant Pinot Noir with savoury red berry fruit, dried herb and game flavours on a dry, fine-textured palate. Match with coq au vin and casseroles over the next 4+ years. Hand-picked fruit from Parkburn, indigenous yeast fermented with 25% whole bunches to 14.0% alc., the wine pending 25 days on skins and 10 months in 18% new French oak barriques. 17.5-/20 Nov 2016 RRP $38.00
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