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Gibbston Valley Central Otago Pinot Blanc

expert reviews about

Gibbston Valley Central Otago Pinot Blanc

Expert Reviews

Michael Cooper (2009 Vintage) says
Estate-grown at Bendigo and fermented with use of indigenous yeasts and old French oak casks, this is typically a mouth filling wine, peachy and dry. The 2009 vintage tastes like a cross of Chardonnay and Pinot Gris. Delicious young, it's fresh and full-bodied, with rich, peachy, slightly spicy and toasty flavours.
Buyer's Guide to New Zealand Wines
Michael Cooper (2008 Vintage) says
The 2008 vintage was estate-grown at Bendigo, fermented - 50 per cent with indigenous yeasts — in old French oak casks, and lees-aged for nine months. It's a mouthfilling, rather Chardonnay-like wine, youthful, peachy and dry, with good acid spine and aging potential.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
The 2003 vintage was matured for 11 months in old, neutral casks, with frequent lees-stirring and full malolactic fermentation. Full-bodied, citrusy and spic , with slightly candied aromas, it's less powerful and lush than the 2002, but still has good mosithfeel and presence.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Arguably the finest Pinot Elanc yet made in New Zealand, the 2002 vintage was oak-aged and lees-stirred for 11 months. Pale straw, it is fat and rich, with a strong surge of fresh, peachy, appley, spicy flavours, impressive weight (14.5 per cent alcohol) and a dry finish. It tastes like a cross between Chardonnay and Gewurztraminer.
Buyer's Guide to New Zealand Wines

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