Only 150 cases made. The ‘EBM’ (extended barrel maturation) programme at Carrick is a small selection of barrels (12% new) which is blended after 12 months and returned to older “neutral flavour” barrels for an extended period of 6 months.After a whole-bunch press, the juice goes to barrel with a high amount of “solids” content. All lots are fermented by indigenous yeast. Malo-lactic fermentation occurs naturally during the following spring. The wine is then carefully racked and bottled without fining or filtration. The additional six months in neutral oak on light sediments increases the depth of the mouth feel found in the mid...
Bob Campbell MW 92 points. "Soft, fruit-focused chardonnay with pear, apple, nutty lees and very subtle chalky mineral flavours. An appealing wine with lovely purity. A low key chardonnay in a delicately tangy style." Winemaker’s comments: Closeburn is our un-oaked Chardonnay. The fruit is grown throughout the Central Otago region and exhibits the regions natural elegant fruit flavours and mineral complexity. The wine is fermented in tank to retain its bright fruit. It is then left to rest on its yeast lees to gain some doughy complexity and softness. This is a refreshing full-bodied wine, unencumbered by oak and superb with food. wine...
Complex flavours of cashew nut, preserved lemon and nectarine. The, subtle grapefruit and white floral notes reveal themselves. Layered with a bold complexity of ripe fruit flavour and spicy, smoky oak characters. The combined texture of fruit density and lees work provides a focal point that is balanced by fresh and firm acidity. Tim Heath - Senior Winemaker: 'The 2014 Chardonnay shows a sense of refinement in its balance...this is a function of earlier picking and a restrained use of new oak… '
Wine Front 94 points, Wine Advocate 91 points. Cloudy Bay is a cult wine and, clever marketing aside, there is no denying the quality of this Chardonnay. A cool climate location and lots of sunshine means long, slow ripening - a recipe for success with Chardonnay. A complex nose that ranges from figs and lemon butter to more savoury elements of fresh hay with hints of butterscotch. The palate is substantial and rounded with toasty complexity and a long finish. Eminently drinkable now but it will reward those with the patience to age the wine for a further 3 to 4 years.
Selected for Singapore Airlines First Class. "96 Points. Ripe, stylish and quite complex with grapefruit, white peach, nectarine, bran biscuit and subtle mineral and oyster shell flavours. An elegant and appealing wine with an ethereal texture and lengthy finish. Delicious now but might even get a little bitter with a few years’ bottle age." - Bob Campbell MW, bobcampbell.co.nz, December 2018. James Suckling 95 points. "This is beautifully curated complexity, applied to very bright, powerful and concentrated chardonnay fruit. White peaches and grilled hazelnuts lead to a palate with a subtly creamy array of grilled-peach and...
91/100 Parker's Wine Advocate, Joe Czerwinski "Classic notes of toasted hazelnuts and white peach mark the nose of the 2015 Chardonnay. It's medium-bodied, with a plump, succulent mouthfeel and a silky texture that supports flavors of white peach, pineapple and citrus. The finish does a slow, elegant fade, adding to this wine's considerable appeal. Drink 2018-2022"
WA 94 The 2015 Kupe Chardonnay is more tightly knit than the regular bottling, with at least a couple more years of aging potential. Toasted hazelnuts provide an elegant counterbalance to the grapefruity aromas and flavors, while minor notes of grilled white peach, pineapple and baking spices bring complexity, particularly on the long, crisp finish. It's nice to see Larry McKenna's white wines reaching similar heights as his Pinot Noirs. JC Mar 2018.
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