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Coopers Creek Wild Ferment Chardonnay

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expert reviews about

Coopers Creek Wild Ferment Chardonnay

Expert Reviews

Michael Cooper (1999 Vintage) says
Coopers Creek's highest priced Chardonnay can be stunning in its youth; I usually like it best at 18 months to two years old. The 1998 is powerful and weighty (14.5 per cent alcohol), with intense grapefruit-like flavours, complex mealy characters and a seductively soft finish. In the past, the grapes were grown entirely in Andrew and Cyndy Hendry's vineyard in Middle Road, Havelock North, but the 1999 vintage is based on Te Awanga fruit. Fermented with indigenous yeasts in French oak barriques (40 per cent new) and given a full, softening malolactic fermentation, it's notably mouthfilling, lush and soft, with intense, sweet, grapefruit-like characters, a hint of butterscotch and some interesting earthy complexities from the indigenous yeasts. Powerful, complex wine.
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
Coopers Creek's highest priced Chardonnay can be stunning in its youth; I usually like it best at 18 months to two years old. The 1998 is powerful and weighty (14.5 per cent alcohol), with intense grapefruit-like flavours, complex mealy characters and a seductively soft finish. In the past, the grapes were grown entirely in Andrew and Cyndy Hendry's vineyard in Middle Road, Havelock North, but the 1999 vintage is based on Te Awanga fruit. Fermented with indigenous yeasts in French oak barriques (40 per cent new) and given a full, softening malolactic fermentation, it's notably mouthfilling, lush and soft, with intense, sweet, grapefruit-like characters, a hint of butterscotch and some interesting earthy complexities from the indigenous yeasts. Powerful, complex wine.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
Buyer's Guide to New Zealand Wines

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