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Fiddler's Green Waipara Sauvignon Blanc

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expert reviews about

Fiddler's Green Waipara Sauvignon Blanc

Expert Reviews

Michael Cooper (2008 Vintage) says
A distinctly cool-climate style, typically with excellent vibrancy and depth. Estate-grown and tank-fermented, the 2008 vintage is crisp and lively, with punchy tropical-fruit/lime flavours.
Buyer's Guide to New Zealand Wines
Michael Cooper (2006 Vintage) says
A distinctly cool-climate style, typically with excellent freshness and intensity. Estate-grown and tank-fermented, the 2006 vintage is ripely scented, with tropical-fruit flavours showing good richness. Weighty and rounded, with fresh acidity and a lingering, dry finish (2.5 grams/litre of residual sugar), it's a top year.
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
A distinctly cool-climate style, typically with good vigour and intensity. Estate-grown, hand-picked and tank-fermented, the 2004 vintage is very fresh and lively, with mouthfilling body and vibrant melon, lime and apple flavours, crisp and slightly minerally. A finely balanced wine, it should age well.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
A distinctly cool-climate style, typically with good vigour and intensity. Estate-grown, hand-picked and rank-fermented, the full-bodied 2002 vintage is fresh and vibrant, with crisp, almost fully dry (3 grams/litre of sugar) melon and green capsicum-like flavours showing very good delicacy and dept.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
The 2001 has lemony, grassy aromas leading into a fresh, briskly herbaceous palate with a sliver of sweetness (4.5 grams/litre of sugar) to balance its lively acidity. Estate-grown, hand-picked and fully tank-fermented, the full-bodied 2002 vintage is fresh and vibrant, with crisp, almost fully dry (three grams/litre of sugar) melon and green capsicum-like flavours showing very good delicacy and depth.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
The 2001 has lemony, grassy aromas leading into a fresh, briskly herbaceous palate with a sliver of sweetness (4.5 grams/litre of sugar) to balance its lively acidity. Estate-grown, hand-picked and fully tank-fermented, the full-bodied 2002 vintage is fresh and vibrant, with crisp, almost fully dry (three grams/litre of sugar) melon and green capsicum-like flavours showing very good delicacy and depth.
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Verging on three-star quality, the 1998 vintage is a distinctly cool-climate style with strongly herbaceous flavours, clean and very crisp. The 1999 is a pale wine with fresh, limey scents and incisive, ripely herbaceous flavours, mouth-wateringly crisp and zesty.
Buyer's Guide to New Zealand Wines
James Halliday (1998 Vintage) says
Light to medium yellow-green; the bouquet has an attractive aromatic fruit lift, with ripe apple notes and a touch of spice. The palate has some delicacy, with neatly counterbalanced sweet fruit and good acidity on the finish.
Australian Wine Companion 2000 1999
89
Michael Cooper (1998 Vintage) says
Verging on three-star quality, the 1998 vintage is a distinctly cool-climate style with strongly herbaceous flavours, clean and very crisp. The 1999 is a pale wine with fresh, limey scents and incisive, ripely herbaceous flavours, mouth-wateringly crisp and zesty.
Buyer's Guide to New Zealand Wines

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