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Our New Zealand Wines
Central Otago
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Lamont Pinot Gris 2005 - The nose exhibits a succulent amalgamation of honeysuckle and canned pears with a surprising hint of lemon. An initial mouth filling softness on the palate, balloons into a sensation of creaminess that makes this an exceptional food wine. Good length, with pears and the honeyed wheat component, transforming into a clean minerality, nicely finishes this wine.
Serve with seafood, salads, white meats
- Lamont Pinot Noir 2005 - This red wine is 100% Pinot Noir from clones 667, 777, 115, and Able in clay soils that drain but provide minerality flavors. The vineyard is as far below the equator as Burgundy is above it; however, there is no pollution in Central Otago, and this region has generated a reputation for producing world-class Pinot Noirs. In this vintage the weather was warm and the grapes ripened evenly and early. The grapes were destemmed and lightly crushed. After a cold soak, the wine fermented in French oak bariques for 11 months, 35% of which was new. The wine has berry, vanilla, and dried floral notes on the nose. This deeply rich, concentrated Pinot Noir has an excellent tannin structure and delivers a supple, mouth-filling mid-palate which finishes with plumy characters and notes of licorice and dark chocolate. Pair with game, cervena,or red meats. With proper storage this wine will be best from 2012 - 2017. From Bendigo in the Central-Otago region. Winemakers Lindsay McLachlan and Craig Daly. In August 2006 the 2003 Lamont Pinot Noir won gold at the Winewise Small Vigneron Awards in Australia; also cited as an excellent value.
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Lamont Riesling 2005 - This white wine is 100% Riesling from clones GM289 and GM110 which had 3 months lees contact in stainless steel. 2005 provided low yields in a cool season with a dry autumn; there were 22 Brix at harvest. There is 5.2 residual sugar in the wine. The nose displays a meld of oranges. lemons, and floral blossoms. This luscious, mouth-filling Riesling combines a near-perfect acid balance with a concentrated finesse. The rich, almost viscous palate, derived from the extremely low cropping levels, shows lemon-lime influences and notes of fresh pineapple on the finish. Goes well with aperitif, spicy dishes, cheese, and fruit. With proper storage this wine will improve through 2010. From Bendigo in the Central-Otago region. Winemakers Lindsay McLachlan and Craig Daly.
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Marlborough
- Piko Pinot Noir 2004 - This wine is 100% Pinot Noir. The 2004 season produced bountiful crops with fantastic flavor and quality. Piko's viniculturist and winemaker believe the best wines are made in the vineyard. This is achieved by intensive vineyard management using vertical shoot position trellising systems, leaf plucking, shoot and fruit thinning, and constant water management. Upon arrival at the winery the fruit was destemmed, crushed, and gently tipped into open-topped containers for a 3-day soak period. Yeast was added for a 13-day period of "on-skin" fermentation with the cap hand-plunged 3 times daily. Malolactic fermentation and oak maturation was completed prior to blending and bottling. The wine displays rich red berry, plum, earthy forest floor, and subtle oak aromas on the nose. The palate is full and rounded with a long persistent finish. Enjoy this red wine by itself or duck, mushrooms, pork, ham, salmon, or cheese. Winemaker Matt Elrick. From Marlborough region at the top of the South Island and Waipara Valley, 45 minutes north of the city of Christchurch. Family owned and estate bottled, the Oasis Vineyard Group aim to make Piko the leading boutique producer.
- Piko Sauvignon Blanc 2006 - This white wine is 100% Sauvignon Blanc which had lees contact during a 3-month period in stainless steel. The 2006 season provided fresh and concentrated flavors in the grapes from 16-year old vines planted in alluvial gravel over clay and sand. Piko's viniculturist and winemaker believe the best wines are made in the vineyard. This is achieved by intensive vineyard management using vertical shoot position trellising systems, leaf plucking, shoot and fruit thinning, and constant water management. The fruit was harvested in the cool of the night and transported to the winery for immediate gentle processing. Following pressing, the juice was settled and cool-fermented for 17 days. After the lees contact the different lots were blended, lightly fined and filtered, then bottled. The nose displays abundant aromas of ripe tropical fruits with hints of bell pepper, gooseberries, and capsicum. The palate is fresh and lively, round, and full, showing rich concentration with a persistent finish. Goes well with white meat and fish dishes. Great as an aperitif. Winemaker Matt Elrick. From Marlborough region at the top of the South Island, Razaura Road vineyard. Family owned and estate bottled, the Oasis Vineyard Group aim to make Piko the leading boutique producer. A wine to be enjoyed now through 2009.
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