2011 Wineries List: F Other Whites Wines
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2011 Wineries List: F Other Whites Wines
The wines of Framingham Estate are such evocative interpretations of European styles that we had to do a double take when we found out this Gewurtztraminer was from New Zealand. Head straight for the spicy Thai dishes for this wine as it handles heat well thanks to being aromatic and lifted yet retaining a cleansing acidity. Perfumed with musk and rose and complexed by ginger and spice, this wine is quite a mouthful. The palate rewards with stonefruit, a silky mouthfeel and lusciously lingering finish.
No, it's not a party, rather Parterre is a latin word meaning ‘on the earth’ which is similar to the word ‘terroir’ in French. The Parterre wines at Fraser Gallop are the estates premium examples, with this wine an oaked version of the normal SSB and built in a fuller, more complex style. The net result is rather sexy indeed, a stylish and layered white blend of classic form. Wonderful stuff.
Albarino is still being discovered to some degree here in Oz, but it's fast becoming a favourite with the Cracka crew because they are just so damn glugable! This one is top notch stuff that shows loads of appealing spicy peaches, lemon citrus and chopped herbs on the nose, whilst the palate is medium-bodied and creamy in texture with lovely licks of savouriness, perky acidity, and a dry, fruity finish. Nothing else but seafood will do with this one!
This cheeky little viognier is in the richer, apricotty vein, and shows plenty of stone fruits, spicy pears and toasty notes on the nose. The palate is fuller-bodied in the context of white wine with peachy and citrus rind flavours, a spritzy mouthfeel, and a lush, creamy finish. Would be great with a chicken laksa.
Here we have a funky and ancient sicilian variety that is normally blended to make dry and sweet marsala, but in this case it has been made into a dry table wine. It's a highly aromatic number that shows stone fruits and pears, with hints of citrus and vanilla. The palate is fresh and minerally, with more stone fruit flavours, friendly, bright acidity, and a smooth, graceful finish. Seafood all the way with this puppy!
Here’s a medicinal remedy that any patient would want. The doctor with the vinous medicine is Dr John Forrest of Marlborough’s Forest Estate. Here’s a wine variety that you don’t see much of on these shores, the Austrian Gruner Veltlinger, or Gruner for short. High in aromatics and acids, this would make a good match for shell fish or even Asian dishes. Expect lifted aromas of grapefruit, thyme, citrus and spice. Textural and layered in the palate with plenty of acid refreshment. Watch Wairau Valley Review Watch Doctors' Range Review
This is perhaps the most serious Verdelho in the land, a wine that shows this poor, utterly unsexy variety can perform much better than many give it credit for. Here it makes for a juicy, ripe, thick wine of viscosity but not sweetness, a wine of serious intensity yet not excess fat. If only more Verdelhos would be like this and the variety might get another go!
Appearance: Pale straw, with tinges of green. Nose: Nashi pear and passionfruit, with a hint of lime Palate. Palate: Nashi pear and pithy fruit flavours dominate, with lime zest and minerality, making the palate long and zingy. Some say Sauvignon Blanc, some say Pinot Grigio, I say Arneis! Food: Fresh scallops with ginger and shallots; chilli crabs; salt n pepper squid; agnolotti al plin.
Grillo is the white grape of Sicily, so it could well be a big hit with the mafia crowd! However, there is nothing threatening or dangerous about this fragrant wine. Appealing aromas of tropical pineapples and bananas fill the nasal passages, along with hints of honeysuckle. The palate is quite bold and fruity with more tropical flavours,a smooth mouthfeel, friendly acidity, and a dry, elegant finish. It would be excellent with a seafood marinara.
Where does Fifth Leg come from? Fifth Leg was born from the Devil's Lair cave - a famous archaeological site not far from the Devil's Lair winery - where fossilised remains of a Tasmanian tiger were found, together with a mysterious extra leg. Introducing the 2011 Fifth Leg Semillon Sauvignon Blanc, which provides serious wine in a fun package. The 2011 Fifth Leg Semillon Sauvignon Blanc is a crisp, refreshing wine with lovely texture and balance. It's full of zesty, vivacious fruit with tropical notes of lychee and passionfruit. Grape Variety - Semillon (53%) , Sauvignon Blanc (47%). Maturation - The wine was matured in stainless steel for three months to retain fruit...
Spicy, tropical fruit nose and lots of varietal fruit on a palate showing a light touch of grassy complexity.
Subtly oaky aromas over pungent pear fruit. Nicely textured palate with fresh oak and acid length.
Rather simple and spicy, with an estery, tropical and herbaceous bouquet and an oily, rather forward and viscous palate that finishes sweet, soapy and confectionary. Lacks its customary length and freshness.
Very light to pale colour. Malty oxidation hints on the nose. Restrained, dry, soft and slightly firm but not grippy phenolics. White pepper and cucumber. Delicate, properly dry and balanced. Good wine, if a bit simple.
335 g/l residual sugar. Deep yellow-golden colour. Superb botrytis aroma; rich and honeyed, with some talcum powder, glace pear and icing sugar aromas. Definite gewurz identity. Very sweet and luscious, oily and deeply flavoured. Excellent flavour and balance, very clean and long. Beautiful wine.
(500ml) 150 g/l residual sugar. Deep yellow colour. Wonderful honey and spice botrytis aroma, very intense apricot and orange peel, spices, and smells more like riesling than gewurz. Very sweet, rich and concentrated. Powerful yet elegant wine. Superb.
Spicy and savoury, this faintly herbal and sappy marsanne has a smoky, waxy bouquet of honeysuckle, peach and melon, with undertones of cloves, cinnamon and grilled nuts. Medium-bodied, it's elegant and creamy, with a gentle core of tangy citrus, melon and stonefruit flavours bound up by a fractionally metallic acidity. It finishes long and dry, with a lingering spiciness. An Old World style.