Ruby. Aromas of ripe red fruits infused with violets and an underlying earthy character. Richly flavoured with dense red and black fruits the palate shows a combination of excellent tannin structure, well integrated oak and a rounded, lingering earthy finish.

Dog Point Vineyard is situated in the Wairau Valley, the major grape growing region of New Zealand. It combines the considerable wine growing experience of Ivan and Margaret Sutherland and James and Wendy Healy. The philosophy is total involvement by the partners from the vineyard through the wine making process to marketing regionally distinctive and vineyard expressive wines.

Bright straw green in colour. The bouquet displays a refreshingly intense concentration of citrus, tropical fruits and fragrant fresh summer herbs, underpinned by an appealing degree of minerality. In the mouth this is a generous full bodied wine displaying an excellent balance of fruit and acidity with a fine citrus infused finish, a portion of indigenous ferment adding depth and richness.

Food Match: Seafood - especially oysters, scallops and mussels, but also salads, white meats and mild cheeses. Cellaring: Ideally enjoyed young, but may be cellared for several years. James Healy / Ivan Sutherland, Dog Point Winemakers.

A bigger framed sauvignon with a rich, smoky mineral aroma and concentrated lemon and passion fruit flavours. Full bodied and dry, this has oodles of personality and presence. 4.5 stars Jane Skilton, Sunday Star Times

Straw green in colour. Bouquet of ripe citrus fruits with nuances of white blossom against concentrated yeast characters derived from extended contact with lees in old barrels.

The palate is complex and full-bodied with excellent balance enhanced by a degree of minerality and a chalky texture. Section 94 is made from Sauvignon Blanc grown in a specific area of the vineyard. The title Section 94 dates back to an early survey of Marlborough, and in particular the subdivision of the vast Hawkesbury Run which at that time encompassed an area of "6878 acres, 7 roods and 5 perches".

Wine from this vineyard shows distinctive yellow fruit influence, which together with extended lees contact in older oak barrels produces a wine with considerable texture and flavour. Section 94 is Sauvignon Blanc with a difference.

A child of the terroir and vintage. Notably, the grapes were grown without irrigation and as always the wine was made with great care to avoid loss or modification of the natural flavours through winemaker intervention, or in pursuit of a particular style. It speaks about the essence of cool climate Syrah – as grown in Martinbor- ough – and it is also about Syrah from a concentrated vintage. The fruit was harvested in three parcels – between late April and early May – in perfect condition and without raisining or surmaturité. It has a notably intense rubellite colour and a level of richness on the nose which almost has to be spooned out.

The perfume of jasmine overlays blackcurrants, sweet pipe tobacco, hints of white pepper and maybe even a touch of honeycomb on the nose. The palate has a smooth entry and manages to be both juicy but elegant and refined, as well as with clarity of expression in spite of its concentration. Black fruits are followed by flavours of leather and cigar box sweet tobacco giving rise to an impression of firmness. This wine is somewhat in the mould of the ’03 wine – if your preference is for light or delicate wines, it is not for you.

I enjoy our Pinot noirs for their expression of the Martinborough terroir which is achieved while preserving their distinct Dry River personality. This wine is an intense ruby which inclines to hints of mahogany, with a nose showing both florals and red/black berries followed by crushed aromatic leaves, Christmas fruitcake spice, ginger and gamey undertones. The palate is charming – suave and silky, hiding a moderately firm spreading structure with a long after-taste. Flavours of red and black cherries dominate the Christmas fruit cake spice and carob and this is followed by a similar gamy undertone matching the aromatics. These wines can “go into a tunnel” after 6 months or so – but by next spring expect it to open, finally showing its true breed from about 3-4 years. Many of our Pinots have rewarded those who have cellared them for over ten years. Winery Notes.

This Pinot is crimson with a purple aspect and is similar in density to our ’07 wine. The nose seems quite fragrant and pure – flowers, cherries/black fruit, pot pourri and black olives with an underlying sweetness. The alcohol is approx 13%, and initially it may appear to be a light wine until the flavour persistence persuades one that this impression derives from elegance. The flavours are in the floral/cherry range with Black Doris plum, black olives and crushed walnuts accompanied by a juicy astringency and a delicate lushness. Winery Notes.

Escarpment Vineyard was established in 1999 as a joint business venture between Robert & Mem Kirby (of Australia's Village Roadshow) and Larry & Sue McKenna. Situated just 5 kilometres east of Martinborough village, Escarpment's 24 hectares of distinctive alluvial gravel, terraced land stretches out along the banks of the Huangarua River. Escarpment has established itself as one of New Zealand Pinot's elite in a little over a decade. The Escarpment Martinborough Pinot is terrific value, particularly when compared to its peers of Ata Rangi and Felton Road

Perfume, elegant fruit flavours, and soft ripe tannins are all hallmarks of this exceptional Pinot Noir. Perfect weather in Martinborough during flowering resulted in an ideal crop. A normal warm dry summer followed creating the distinctive Escarpment style showing complexity, attractive texture and the perfect mix of black, red and green fruit flavours for which Pinot Noir is celebrated.

The fruit was hand harvested, then gently handled without pumping until it was pressed. Hand plunged every 8 hours then left to macerate on skins for an average vat time of 18 days. It has been aged completely in French oak barriques, of which 30% were new, for 11 months. Inspired by the classic wines of Burgundy, this Pinot noir is a tribute to Martinborough’s unique terroir. It will cellar gracefully for up to 10 years.

13.4% alc, it was made from 70% Te Muna fruit, including 20% whole bunch, indigenous yeast fermented and spent 11 months in 30% new French barriques. Medium deep ruby red in colour, this had a full, soft nose of ripe dark cherry and berry aromas, subtly spiced and nuanced with florals, all with an excellent balance of all components. Fullish-bodied, this had good weight of dark berried fruits on a fresh, juicy palate with supple tannin extraction, providing good presence and length. A harmonious wine, quite complete in expression. 18.5/20; Raymond Chan; Regional Wines (NZ)

A richer, fleshier wine than the previous vintage (tasted together) with no less power and stronger cherry and plum flavours, suggesting a riper vintage. Bold, intense but still elegant pinot noir that’s very much in the Escarpment style.  96 Points, 5 Stars; Bob Campbell MW, 100 Top New Releases, Gourmet Traveller Wine, June/July 2011

Dark, deep, full, purple-hued ruby-red in colour, this has a fulsome, plump bouquet of dark plums and cherries with raspberries and herbs. The fruit aromatics are up-front and vibrant. On palate, this possesses succulent dark plum and berry fruit flavours at the core, with significant tannins that show good suppleness. The extraction forms a fine, but firm grip supporting the fruit, and provides a long, dry finish. A rich, well-fruited, approachable wine with a sufficiently serious structure that will enable 5-7+ years of cellaring. Martinborough region fruit, approx.. 70% Abel clone from the ‘Te Muna Road' vineyard fermented with 15% whole bunch to 14.3% alc. Aged 11 months in 30% new French oak barriques. 18.5-/20 Feb 2011 RRP $46.00; Raymond Chan Wine Reviews NZ

Alcohol 13.9%. This wine was grown on the Cleland Vineyard Cambridge Street, Martinborough from 27 year old vines. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of Clones UCD 5, 6 and 13 always rewards us with savoury, complex and spicy wine. It was open topped fermented in traditional wooded cuves, hand plunged every 8 hours, with a total vat time of 16 days. After pressing it was matured in 30% new French oak barriques for 12 months. It was fined using a minimum of egg whites to protect the flavours but aid brightness in the glass, promoting soft mouth feel and texture. This is an outstanding example of classic Pinot Noir. It will continue to develop for up to 10 years and will always be a wonderful counterpart to any game food. Larry McKenna

Escarpment Kiwa Pinot Noir 2008 ($65) has rich aromas and seems sweeter, richer, brighter in the palate with black cherry fruit, a hint of chocolate/mocha, underlying herbal earthy, forest floor/fungal notes and mulled wine spices. The texture is a little chunkier and the finish is an amalgam of fruit sweetness with a herbal streak and a spicy, savoury depth. Larry planted Pahi and Kiwa in the 1980's, early in his Martinborough Vineyard days and he has made all the vintages off the vineyards, except for two. Sue Courtney, wineoftheweek.com (NZ)

This wine was grown on the Cleland Vineyard Cambridge Street, Martinborough from 25 years old vines. A combination of deep alluvial gravels which the Martinborough Terraces are renowned for and a blend of Clones UCD 5,6 and 13 always rewards us with savoury, complex and spicy wine.

It was open topped fermented in traditional wooded cuves, hand plunged every 8 hours, with a total vat time of 16 days. After pressing it was matured in 30% new French oak barriques for 12 months. It was fined using a minimum of egg whites to protect the flavours but aid brightness in the glass, promoting soft mouth feel and texture.

This is an outstanding example of classic Pinot Noir. It will continue to develop for up to 10 years and will always be a wonderful counterpart to any game food.

Big pinot noir ruby,  some velvet,  the deepest and oldest looking of these Escarpment top pinots,  approaching the Dry River pinot noir in depth,  but not hue – this is older.  Bouquet in this wine is deeper,  darker,  riper and somewhat less floral than my top wines,  but fragrance of bouquet develops in glass,  and is augmented by trace brett at a positive level.  Fruit is still black cherry,  but bottled black doris aromas are creeping in,  all complexed with some oak and a touch of barrel toast.  In many ways,  therefore,  this is a more complex wine than the pure varietal Voyager and Kupe,  and could be said to be more European in style.  It is very ripe,  though.  Fruit weight is exemplary – as noted previously,  we must rejoice that in New Zealand we are finally seeing red wines with a dry extract of 30 g/L,  bespeaking a true grand cru cropping rate.  It needs several years for the oak tannins to marry into the fruit,  and will cellar 5 – 15 years.  18.5 Points; Geoff Kelly Wine Reviews  03/08

Alcohol 13.4%. This wine was grown on the McCreanor Vineyard Princess Street, Martinborough from 27 year old vines. A combination of slightly heavier soils and a single clone, 10/5 on own roots, always rewards us with this particular style; soft, ripe, pure fruit expressions in an exceedingly New World Pinot Noir. It was open topped fermented in traditional wooded cuves, hand plunged every 8 hours, with a total vat time of 20 days. After pressing it was matured in 30% new French oak barriques for 12 months. It was fined using a minimum of egg whites to protect the flavours but aid brightness in the glass, promoting soft mouth feel and texture. It will continue to develop for up to 15 years and will always be a wonderful counterpart to any game food. Larry McKenna

Escarpment Pahi Pinot Noir 2008 ($65) immediately shows more elegance and refinement after the 'district' blend and has that deep, almost anise-y spice I adore in Pinot Noir. Tannins are fine and silky and the flavour is earthy and savoury with mouthfilling richness and that lovely cherry guava thing going on - perhaps those NZ cranberry (Chilean guava) - with hints of smoke and fruit sweetness to the aftertaste. I detect some tea-like tannin flavour coming through too. A fascinating wine. Sue Courtney, wineoftheweek.com (NZ)

Only 200 cases. Stronger cherry and plum flavours than in the Kiwa label. Attractive sweet fruit interwoven with subtle savoury characters. A moderately complex wine that will age well. Quite supple and elegant. 96 Points, 5 Stars; Bob Campbell MW, 100 Top New Releases, Gourmet Traveller Wine, June/July 2011

I was charmed by the 2009 Pahi Pinot Noir, from 25-year-old vines on their own roots, mainly the old 10/5 clone, which is sometimes regarded as a workhorse. However, on heavier soils it has produced a rich wine with red fruits, dark, brooding undertones, layers of flavour, fine-grained tannins and a long finish. Charmian Smith. Otago Daily Times.

A wine of lovely refinement, the nose is delicately fragrant with red/black cherry, floral and spice characters. It’s succulent and beautifully silky on the palate with generous mouth feel leading to a extremely long finish. Tannins are former in this tightly framed wine. This does not have the immediacy of Kiwa or Te Ruhua, and needs time to show its true beauty. 95 Points; Wine Orbit NZ, February 2011

Bright, deepish, ruby hued purple-red in colour, this has a beautifully aromatic and fragrant nose of red and dark fruits that unfold with floral perfumes, violets and damson fruits. There has intensity and finesse on bouquet. On palate, this has genuine elegance, with a succulent core of sweet red and dark berry fruits along with delicate floral notes to the flavours. The extraction is fine and silken textures are a feature. Very fine acidity keeps the palate focussed and with tension. Made from 10/5 clone from 28 y.o. vines from the ‘McCreanor' vineyard on Princess Street. Fermented with 30% whole bunch to 13.9% alc., then aged 12 months in 30% new French oak barriques. A wine of sheer aromatic beauty. Drink with salmon, tuna and lighter Asian poultry dishes over 6-8+ years. 19.5-/20 Feb 2011 RRP $65.00; Raymond Chan Wine Reviews NZ

Big, dense pinot noir with an almost chewy texture and layers of ripe fruit, chocolatey oak and savoury characters. Powerful, generously proportioned wine with a strong, sweet fruit and good length. 95 Points, 5 Stars; Bob Campbell MW, 100 Top New Releases, Gourmet Traveller Wine, June/July 2011

The 2009 Kiwa and Te Rehua are more similar, coming from deep alluvial gravels across the village from the Pahi vineyard. Te Rehua is a sheltered vineyard with 23-year-old vines and the wine is spicy with dark fruits and hints of coddee and dark chocolate, it finishes with firm tannins. Charmian Smith. Otago Daily Times.

Multi-clone mix from vines over 23 y.o. from the ‘Barton' vineyard on Huangarua Road, fermented with 30% whole bunch to 14.1% alc., then aged 12 months in 30% new French oak barriques. This is a big, soft textured, fleshy wine with plenty of fruit weight. Very full, dense and dark, purple hued, ruby-red colour, this has a very full, robust and powerful nose of dark red and black berry fruits with warm earth, savoury beetroot and truffle-like complexities lifted with dark florals. The palate is full-bodied and has a roundness to the full structure and extraction. The savoury dark fruits are complexed by elements of game meat, dried herbs and smoke, and there is a sweet plush aspect that adds to the richness. This will be a great match with flavoursome game dishes over the next 6-9+ years. 19.0/20 Feb 2011 RRP $65.00;  Raymond Chan Wine Reviews NZ

The season started with a normal spring, neither hot nor cool with normal rainfall. There were the usual occasional frost events that were able to be successfully fought. Good weather over flowering resulted in an excellent fruit set. The summer was on the cool side and then February which is normally our warmest and most stable month, was unseasonably cool and wet (although wet for us is still only 48mm but falling on six occasions). In recognition of the cooler summer and then the cool February we were determined to keep crop levels down, so crop thinned more aggressively than normal. Also in recognition of the wet February, we leaf plucked exposing the fruit which is not usual for us. March was a return to normal warm and stable weather and the vines ripened very smoothly and holding great canopy despite the challenges in the weather.

A selection was made in the vineyard of the more intensely flavoured Chardonnay grapes (Mendoza clone) for barrel fermentation. Fully ripe grapes were carefully hand harvested and whole bunch pressed to minimise phenolic pick-up and retain flavour intensity. The juice was then drained (without settling) directly to barrel in the underground cellar. Fermentation in French oak (only 10% new) with indigenous yeasts has produced a wine with considerable complexity. A long slow malolactic fermentation and regular stirring of the lees (Batonnage) has softened the acid for a rich creamy mouthfeel.

At this early stage of its life the wine is pert and lively with spring flowers and citrus blossom on the nose and a hint of hazelnut.  The palate is smooth, racy and seamless, with a full texture, but a lithe and taught structure.  It is clean and long in the finish and while delicious now, will take some bottle age to start to evolve the evident complexity that lies in wait.

Chardonnay is the forgotten man in Central Otago, with no new plantings since 2001. But, as this wine shows, it deserves better. Wild yeast fermented, and bottled unfiltered/unfined after 17 months on gross lees, it has singular texture and power, its drivers grapefruit and mineral on an exceptionally long and persistent palate, oak irrelevant. 14% alc; screwcap; 96 points; drink to 2020; $53; James Halliday; The Weekend Australian

The season started with a normal spring, neither hot nor cool with normal rainfall. There were the usual occasional frost events that were able to be successfully fought. Good weather over flowering resulted in an excellent fruit set. The summer was on the cool side and then February which is normally our warmest and most stable month, was unseasonably cool and wet (although wet for us is still only 48mm but falling on six occasions). In recognition of the cooler summer and then the cool February we were determined to keep crop levels down, so crop thinned more aggressively than normal. Also in recognition of the wet February, we leaf plucked exposing the fruit which is not usual for us. March was a return to normal warm and stable weather and the vines ripened very smoothly and holding great canopy despite the challenges in the weather.

A selection was made in the vineyard of the more intensely flavoured Chardonnay grapes (Mendoza clone) for barrel fermentation. Fully ripe grapes were carefully hand harvested and whole bunch pressed to minimise phenolic pick-up and retain flavour intensity. The juice was then drained (without settling) directly to barrel in the underground cellar. Fermentation in French oak (only 10% new) with indigenous yeasts has produced a wine with considerable complexity. A long slow malolactic fermentation and regular stirring of the lees (Batonnage) has softened the acid for a rich creamy mouthfeel.

At this early stage of its life the wine is pert and lively with spring flowers and citrus blossom on the nose and a hint of hazelnut.  The palate is smooth, racy and seamless, with a full texture, but a lithe and taught structure.  It is clean and long in the finish and while delicious now, will take some bottle age to start to evolve the evident complexity that lies in wait.

The nose is fresh and perfumed expressing spring flowers and citrus blossom. The palate is very textural, filling the mouth, yet the flavour keeps its delicate poise with honeysuckle and citrus flowers overlying the usual crisp acidity. Oak is very much in the background, if detectable at all. While the power within the palate will undoubtedly come forward over the coming months and years, the subtlety and delicacy continue to be the driving force. The combination of texture with the sheer poise of the wine is an exciting counterpoint.

The season started with a normal spring, neither hot nor cool with normal rainfall. There were the usual occasional frost events that were able to be successfully fought. Good weather over flowering resulted in an excellent fruit set. The summer was on the cool side and then February which is normally our warmest and most stable month, was unseasonably cool and wet (although wet for us is still only 48mm but falling on six occasions). In recognition of the cooler summer and then the cool February we were determined to keep crop levels down, so crop thinned more aggressively than normal. Also in recognition of the wet February, we leaf plucked exposing the fruit which is not usual for us. March was a return to normal warm and stable weather and the vines ripened very smoothly and holding great canopy despite the challenges in the weather.

Immediately quite masculine on the nose: herbs, earth and brooding dark spices rather than a flower basket. The palate is at once intensely concentrated but with searing transparency. The herbs dance through the raspberry and cherry, with a host of complex detail shining through that encourages one to linger and explore. Regal and structured, but not intimidating, it sails into a long chocolate finish.

Pale yellow in colour with a sunshiney yellow rim. Bouquet shows lifted fresh and vibrant elements of ripe, sweet lemons and dried cut grass and herbs. Marvellously perfumed with sweet gooseberry, more sweet aromas of fresh green garden-like herbs, and a distinctive dry pineappley character. Fresh and vibrant ripe pip-fruit that unravel as the accommodatingly complex citrus flavours develop, a sliver of chalk to the texture, wide and tempestuous, juicy and succulent, punchy with satisfying fruit intensity. Charmingly laden with classic nettle and gooseberry flavours on the palate, combined with dry, puckery orchard citrus flavours, a focused acidity along the ample length and a refreshing zest to the finish.

With Giesens range of vineyard locations we get a considerable flavour profile which when blended provides a distinctive style that displays both ripe fruit and the crisper, green and lively components that are characteristic of Marlborough.

The juice is processed under anaerobic conditions and fermented cool in stainless steel tanks to preserve the fresh vibrant fruit inherent to Sauvignon Blanc.  The wine was blended, fined, stabilised then filtered before bottling under screwcap.

Another solid performance from Giesen’s staple sauvignon blanc. This has a heady mix of citrus, stone-fruit and fleshy tropical passionfruit aromas – bright and lifted. The palate delivers juicy, flavoursome impact, with a rolling, glossy texture. Hits the mark. 91 Points; Nick Stock

The '08 season produced fantastic fruit.  Bunches ripened slowly and completely, producing nicely concentrated berries.  To maximise flavour profiles and retain freshness, fruit was handled with care - beginning with hand picking in the hcilly morning hours.  Bunches were kept whole and enjoyed coool maceration in stainlesstanks.  The majority of the juice was cool fermented to preserve true varietal character and vineyard flavour.  The remaining 5% was racked directly to French oak for fermentation.  All wine enjoyed good time on the lees with regular stirring; contributing to palate texture, weight and mouth feel -simultaneously, balancing ripe fruit flavours and softening the natural acid.

Another vintage not with out it's challenges... Mike T, our trusty weatherman, has enabled us to escape unscathed!  And thank heavens, because this year's wine is a cracker!  Bright nose of tropical fruit and fresh citrus zest entices you from the get go.  The palate follows in good form with tart gooseberries, ripe white peach nad a hint of fresh grass. Just enough natural aid to keep you yearning for more.  In true Isabel fashion, this wine delivers concentrated flavour in an elegant package. 

The term Vintage Widow refers to all the “families often forgotten during vintage” whilst the crew strive to make the perfect Pinot Noir. The fruit came from a vineyard in the southern Waihopai Valley which is now 10 years old, and dry grown i.e. unirrigated. This is a beautifully scented, sweet fruited, luscious Marlborough Pinot Noir that had all the judges swooning. This Pinot Noir will delight you now and over the next 3-4 years. This wine is an expression of Jackson Estate's beloved Pinot Noir. It is idiosyncratically New Zealand in style, true to vineyard, region & variety. This wine is named Vintage Widow in recognition of the Estate's families, who are often forgotten at vintage as they strive to make the perfect bottle of Pinot Noir.

Aromas of violets, dried herb and darker forest fruit lead to a palate that follows in flavour profile; rich and ripe without loosing its precise pinot noir detail. Tannins are moderate but integrated leaving lasting impression of texture (density), harmony and not least; definitive southern clays character. Fruit was predominantly sourced from the clay bound soils of the Waihopai Valley, with a small parcel contribution from our Grey Ghost Vineyard on the central Wairau River plain.

Jackson Estate embodies the very best of Marlborough New Zealand, and is a testament to the vision and determination of the Stichbury & Jackson families who have farmed the land on the Wairau River plain at Jacksons Road for more than 160 years. Jackson Estate believes in a few simple principles; The best modern winemaking techniques; a respect for vineyard sites; an unerring pursuit of varietal integrity. ‘Our purpose-built winery effortlessly handles small parcels of premium grapes - all harvested, pressed and fermented separately.’ John Stichbury is one of the world’s great wine personalities; gentleman farmer, vigneron and a man of the land. Mike Paterson is Jackson Estate’s winemaker. He is as hardworking as he is innovative; indeed, in recent years he has guided the development of several new wines. None of this matters without viticulturist Geoff Woolcombe. Geoff has masterminded quality, consistency, and growth, literally - from the ground up.

Strong, dense, sweet fruit with restrained luscious flavours. Dark cherry, plum and spicy oak. A very seductive and appealing wine that's accessible now but promises to drink well for a number of years yet. 5 Stars; Bob Campbell MW (NZ)

Jackson Estate ‘Vintage Widow’ Pinot Noir 2009 There is more truth to the feeling that Jackson Estate has been around forever than most people realise. The Jackson Family settled in Marlborough in 1855! John and Jo Stitchbury represent the fifth generation, and when they launched the Jackson Estate label in 1991, they were hot news. Of course, there has been a plethora of labels established since, and Jackson Estate got a little lost in the crowd. Consistency and perseverance have seen the company rise to the forefront again. Geoff Woollcombe and Mike Paterson in viticultural and winemaking roles respectively have been doing a superb job, and this new release ‘Vintage Widow’ Pinot Noir reflects their work. Jackson Estate ‘Vintage Widow’ Marlborough Pinot Noir 2009 5 Stars: This wine is named in recognition of the families who tend to be ‘forgotten’ in the hurly-burly of harvest time. Made from clones 777, 667, 115, 114, 5 and 10/5 from the clay-soiled ‘Gum Emperor’ and ‘Somerset’ vineyards, fully destemmed and given a four day cold soak, wild yeast fermented to 14.0% alc., and aged 11 months in new and seasoned French oak barriques. Dark, deep, ruby-red colour with youthful purple hues, this has a powerfully concentrated, densely packed nose of black fruits and raspberries and cherry liqueur. Still tightly bound on palate, the density and concentration of ripe black and red berry fruits is a highlight. The wine reveals notes of herbs, spices and sweet oak with breathing. The extraction is excellent, the tannins fine and supple, and the palate is bright, fresh and clearly youthful. A little alcohol warmth adds to the richness. Match with wild duck and pork dishes over the next 5-7 years. 18.5+/20 Apr 2011 RRP $34.95; Raymond Chan Wine Reviews (NZ)

The quality of Jackson Estate’s Pinot Noir has shot up since the 2005, the first to be labelled ‘Vintage Widow’ – a reference to ‘our families, often forgotten at vintage’. The 2009 (5 Stars), matured in French oak barriques, is deeply coloured, with a fragrant, complex bouquet. Beautifully rich and sweet-fruited, it has dense cherry, plum and spice flavours and ripe, supple tannins. A powerful, generous wine, with obvious cellaring potential, it’s already delicious. 5 Stars; Michael Cooper; Buyers Guide to New Zealand Wines  2011

This powerful, generous wine is already drinking well. Deeply coloured, with a fragrant, complex bouquet, it is beautifully rich and sweet-fruited, with dense cherry, plum and spice flavours and a long, seductively smooth finish. $35; New Zealand Listener

These grapes were selected from a number of vineyards throughout the Marlborough region. Individual blocks were targeted for their strengths and overall contribution to the blend. The grapes were machine harvested in the cool of the evening and overnight to preserve flavours. Each block was kept separate throughout the various stages of the winemaking process. Fermentations were carried out at cool temperatures and when all tanks had completed ferment they were proportionately blended, fined, stabilised and bottled. All these factors have resulted in the plethora of fruit flavours, power and complexity of this stunning wine.

Pale green. A bouquet of citrus and tropical fruits backed by characteristic herbaceous notes that Marlborough Sauvignon Blanc is famous for. An exuberant wine brimming with flavours of pineapple and stonefruit with a hint of herbaceousness. The finish is fresh and zesty. Good to drink with anyone at anytime. Ideally suited for fresh oysters, asparagus dishes or summer salads.

This pale yellow colored Sauvignon Blanc was one of the best Sauvignon Blancs that I have covered so far this year. It opens with a moderate gooseberry bouquet with a hint of yellow grapefruit. On the palate, this wine is light bodied, balanced, and very quaffable. The flavor profile is a pleasant blend of mild grapefruit and gooseberry with a touch of minerality and lime. The finish is dry and friendly. This vintage, Kim Crawford returns to the food friendly style on New Zealand Sauvignon Blanc that I like a lot. Pair this tasty wine with grilled swordfish. 91 Points; Kens

Fragrant and tropical, displaying pineapple, grapefruit, dragon fruit and melon flavors. There's a juicy acidity, with great persistence on the finish. Drink now. 360,000 cases imported. Score: 89 Points; Wine Spectator

The 2009 Lawson's Dry Hills Gewürztraminer is a wonderful expression of a great vintage. The wine is luscious and round with gentle acidity, balanced by a hint of sweetness(9.2g/L). Lemon peel, marmalade, candyfloss, coriander, ginger and floral notes can all be found on the nose. The palate is mouthfilling and rich with lovely concentration. Lychee, lemon and Turkish delight flavours lead on to a long spicy finish. As the wine develops it will become more expressive on the nose and increasingly complex.  Enjoy in moderation with Asian influenced dishes. 

Both vineyards were harvested and gently pressed with minimal skin contact. The resulting juice was fermented in stainless steel tanks with specially selected aromatics yeasts. The pressings from each parcel were fermented in older French oak barriques. Post fermentation the wine was allowed to sit on yeast lees for three months prior to blending. 

At the foot of Marlborough's dry Wither hills adjacent to our winery, the Lawson's and the Woodward vineyards consistently produce intensly flavoured Gewürztraminer grapes. After flowing both vineyards were shoot thinned and lightly leaf plucked to improve sun exposure. Post veraison, late bunches were removed to help achieve even ripening. The weather was kind to us and we picked as the flavours reached optimum levels. The Lawson's vineyard was picked in three parcels, with the latter two being included in this wine.  Drink now if you wish or over the next six years. 

The hallmarks of this wine are intensity and complexity, with a beautifully lifted nose of lemongrass, passionfruit, lemon sherbet and green herb aromas. The palate has great concentration, with crisp acidity providing freshness, whilst emphasising the mineral/chalky character and length of the wine. Juicy citrus, zingy lime, passionfruit and fresh cut grass flavours all feature. More suble notes of melon, mango and mealy barrel fermentation add complexity. 

After harvest the grapes were gently pressed with only the free run juice being used for this wine. Fermentation was predominantly in stainless steel tanks with selected yeasts to enhance the aromatics. A small portion(7.5%) was fermented in seasoned French oak barriques to add richness and depth to the palate. Each batch was kept separately through the fementation process and only those batches of sufficient quality were blended to produce this wine. 

The grapes for this wine were sourced from seven vineyards, all within Marlborough's Wairau and Waihopai valleys, and represent a broad cross section of soil types and micro-climates, providing us with a diverse range of aromas, flavours and textures, five of these vineyards are on the southern side of the Wairau Valley, where varying proportions of clay in the soils produce wines that have lifted passionfruit aromas, great concentration and crisp acidity. The two remaining vineyards are located closer to the coast and provide an appealing mixture of tropical and herbaceous characters. The timing of picking is crucial to Sauvignon Blanc and constant monitoring was required to be able to harvest the grapes at the optimal moment. This wine will develop well in the bottle over the next three to four years and will take on added complexity and rich secondary characters.