94/100 – Rebecca Gibb MW (Vinous)
94/100 – Bob Campbell MW
93/100 – Jamie Goode, Wine Anorak
“From Clone 95 in the Southern Valleys, this has a nice core of fruit. A sense of tenderness on the midpalate combines with lovely finesse, detail and precision. There’s a fine floral note and nectarine fruit with subtle almond croissant characters. This is likely to develop breadth with bottle age, but it is surprisingly beautiful in youth. Natural ferment in two old puncheons, then rests on fine lees. Drink 2021 to 2025.” – Rebecca Gibb MW
“From clay-rich soils in Marlborough’s Southern Valley. A mouth-filling chardonnay with ripe peach, grapefruit, ginger, cashew nut and guava flavours supported by juicy acidity. Drink 2021 to 2026.” – Bob Campbell MW
“The Wrekin vineyard is tucked away in the southern valleys, and has clay-rich soils. This is rich and quite rounded with a mandarin and pear character, as well as some peachy richness. There’s a fine spicy thread here with a nice mineral streak. Characterful and quite bold with nice weight, and a rich mid-palate. Has some grainy texture and a hint of apple on the finish.” – Jamie Goode, Wine Anorak
Tasting Note: The Wrekin occupies its own small locality tucked into the foothills of Marlborough’s Southern Valleys. Farmed bio-dynamically by Jeremy Hyland together with owners Jan and Andrew Johns, it is fast becoming a site of significance on the region’s vineyard landscape. North to north-east orientated on rolling foothills, The Wrekin’s clay soils, which are laid over greywacke parent rock, contribute hugely to the singularity of the wines made from this site. BioGro certified. Vivid, grounded; strong citrus with floral support. Tightly curled but expansive. Pure with a salty twist.
Winemaking Note: Hand-harvested on 15th March 2019. Whole bunches were loaded and pressed slowly over 6 hours to a small stainless steel tank. No enzyme or sulphur additions were made during or post pressing, with a smaller, harder press fraction separated on taste and discarded. After 6 hours settling, the main press fraction was transferred with a high percentage of solids to three 500 litre seasoned French oak puncheons and one 300 litre stainless steel barrel, for fermentation. Primary fermentation took five days to naturally initiate and 5 weeks to complete. A full and natural malolactic fermentation finished early December 2019, after which the young wine was topped and remained on original lees in barrel, without stirring or sulphur, until April 2020. The components were then racked together to tank and sulphured where they remained on lees for a further five months until bottling in October 2020. This wine was bottled without fining or filtration.
Region: Marlborough, New Zealand
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