RECENT FEATURES




Wild Earth Central Otago 2018 Pinot Rosé, and 2017 Pinot Gris and Riesling
Mt Beautiful North Canterbury Pinot Gris 2017
Mount Brown North Canterbury Pinot Noir Rosé 2018
Negociants N.Z. Global Reach in Wine Distribution
Ceres ‘Black Rabbit’ Riesling 2018 and ‘Composition’ Pinot Noir 2017
Wing and Prayer North Canterbury Riesling 2017
Two Rivers 2018 ‘Convergence’ Sauvignon Blanc, ‘Clos des Pierres’ Chardonnay 2017 and ‘Tributary’ Pinot Noir 2016
SOHO Wines Show Diversity, Breadth and Quality
Vino Lascito Rubicone Sangiovese 2016
Burn Cottage ‘Moonlight Race’ Pinot Noir 2016
Mud House 2018 Marlborough, ‘Grovetown’ and Waipara ‘Home Block’ Pinot Gris
Fox in the Hen House Australian Reds
Starborough Marlborough 2018 Sauvignon Blanc and Pinot Gris, and 2017 Chardonnay and Pinot Noir
Gibbston Valley ‘China Terrace’ Chardonnay 2017 and 2016, and ‘GV’ Pinot Noir 2017
McManis California Chardonnay 2017
Yalumba with a Selection of Y-Series Whites and Reds, and ‘The Scribbler’ 2016
Clark Estate Marlborough 2018, 2017 and 2016 Releases
Mahi Marlborough 2016 Chardonnay and 2017 Pinot Noir
Domain Road Central Otago 2018, 2016 and 2015 Releases
Saint Clair ‘Dawn’ Methode 2013 and ‘Origin’ Pinot Noir 2017
Main Divide 2016 Pinot Gris, and 2015 Riesling and Pinot Noir
Auntsfield ‘Single Vineyard’ 2018 Sauvignon Blanc and 2017 Pinot Noir, and 2016 ‘South Oaks’ Sauvignon Blanc
Misha’s Vineyard 2018 ‘Soloist’ Rosé, ‘Dress Circle’ Pinot Gris and ‘Cadenza’ LH Gewurztraminer
Mount Brown North Canterbury Chardonnay 2017
Kono, Aronui and Tohu New Releases from 2018 - 2015
// View More Featured Reviews

Featured Reviews




Wild Earth Central Otago 2018 Pinot Rosé, and 2017 Pinot Gris and Riesling

16 October,2018

Quintin Quider’s ‘Wild Earth’ brand was established when he established Pinot Noir vines in Bannockburn and Lowburn in 1998 and 1999. The wine from these sites, especially the former quickly established Wild Earth as a serious producer of Central Otago wine. Quintin has since sold these vineyards, but sources fruit from the Bannockburn vineyard to continue making top fight Pinot Noir. Quintin has since created a popular cellar door and restaurant complex on the Kawarau River where he offers a broad range of wines made from various fruit sources, with his wild food creations cooked in the famous ‘The Stoaker’ barrel. Jenn Parr has been his contracted winemaker since 2015. Here, I review the Wild Earth 2018 Pinot Noir Rosé, and the 2017 Pinot Gris and Riesling. www.wildearthwines.co.nz

FEATURED WINES IN THIS REVIEW



Wild Earth Central Otago Pinot Noir Rosé 2018

Rose from New Zealand – Otago

18/20

Bright, moderately deep, pale-cerise pink, lighter on the rim with slight purple hues. The nose is fresh and bright with vibrant and lively fruit aromas of fragrant red cherry nd berry fruit lifted by red florals, unfolding a little raspberry and cream and an amalgam of confectionary and thirst-quenching minerals. Dry to taste and medium-full bodied, the palate has a rounded but deep and well-concentrated core with packed flavours of sweet raspberries and cream fruit with a little confectionary and red florals. The palate has a firm and positive line, and flows smoothly with gentle phenolic textures and soft acidity, and carries to a soft, lingering finish. This is a fulsome dry rosé with well-packed flavours of raspberries and cream with floral and confectionary notes and a smooth flowing fine with soft, mouthwatering acidity. Serve with antipasto and tapasover the next 2+ years. Pinot Noir fruit, 55% from Gibbston and 45% from Pisa, given 2 days skin contact and fermented in stainless-steel to 13.9% alc. and 4.7 g/L RS. 18.0/20 Oct 2018 RRP $29.00

Wild Earth Central Otago Pinot Gris 2017

Pinot Gris from New Zealand – Otago

17.5+/20

Bright, even straw-yellow colour and slight green hues, with some depth, a little lighter on the rim. The nose is softly full, open and accessible with aromas of ripe yellow stonefruits along with an amalgam of pears and honeysuckle, and a fine thread of nuts and minerals. This is attractively approachable. Dry to taste and medium-full bodied, the palate is gently full with mouthfilling flavours of ripe white and yellow stonefruits, along with pears and florals. Subtle notes of nuts and minerals show and the palate builds in weight and presence, whilst retaining fresh, crisp acidity. The wine carries to a zesty, bright, aromatic finish. This is a gently mouthfilling dry Pinot Gris with stonefruit, floral and pear flavours with notes of nuts and hints of minerals on a palate with weight and fresh acid zestiness. Match with Asian and Middle Eastern cuisine over the next 3+ years. A blend of three different ferments, the fruit from Gibbston with 15 y.o. vines and 15% from Pisa. The Gibbston fruit with two cool, tank ferments, one foot-stomped fruit, the other WBP, and the Pisa component fermented in seasoned oak, to 13.5% alc. and 1.52 g/L RS, the tank fermented wine aged 3 months on lees. 17.5+/20 Oct 2018 RRP $30.00

Wild Earth Central Otago Riesling 2017

Riesling from New Zealand – Otago

18/20

Bright, very pale straw colour, with slight green hues, near colourless on the rim. The nose is very tightly bound and elegant, with good depth and intensity of lime fruit entwined with white florals and mouthwatering mineral elements, unfolding suggestions of fine, fresh herbs. Medium-dry to taste and light-medium bodied, the palate is taut and initially a little unforthcoming, but reveals concentrated and refined flavours of lime fruit, white florals and minerals. The fruit is underlined by fine acidity reflecting low pH with its softness. The fruit flows along a fine-textured line of fruit extract and subtle phenolics, unfolding some honeysuckle and nuances of toast, as it carries to a finish with rich fruit and mineral elements. This is a taut, medium-dry Riesling with lime, floral and mineral flavours that blossom as it flows. Serve as an aperitif, and with Thai, Vietnamese and Japanese fare over the next 4+ years. Hand-picked Bendigo fruit, WBP and cool-fermented to 12.0% alc. and 10 g/L RS, TA 8.2 g/L and pH 2.98. 18.0/20 Oct 2018 RRP $28.00

Copyright © 2011 Raymond Chan Wine Reviews
Website by DataFlex | Design by Skinny