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Goldwater Zell Chardonnay

expert reviews about

Goldwater Zell Chardonnay

Expert Reviews

Michael Cooper (2003 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Grown in the hillside, clay-based Zell vineyard on Waiheke Island, this is a rich, complex wine with the ripeness and roundness typical of northern Chardonnays. The 2002 vintage was hand-picked, whole-bunch pressed and fermented with indigenous yeasts in French oak casks (20 per cent new), with partial malolactic fermentation. Fleshy and well-rounded, with ripe flavours of stone-fruit, grapefruit and figs and a creamy texture, it's still unfolding but shows power through the palate; open mid-2004+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
Grown in the clay-based Zell vineyard on Waiheke Island, this is a rich, complex wine with the ripeness and roundness typical of northern Chardonnays. From 'a very trying and difficult vintage', the 2001 was fermented and lees-aged for eight months in French oak casks (40 per cent new). Fresh and immaculate, it's slightly less intense than the 2000 and opulent 1999 vintages. Nutty and biscuity on the nose, it offers strong, ripe grapefruit flavours overlaid with mealy, nutty characters, leading to a creamy-smooth finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Grown in the clay-based Zell vineyard on Waiheke Island, this is a rich, complex wine with the ripeness and roundness typical of northern Chardonnays. From 'a very trying and difficult vintage', the 2001 was fermented and lees-aged for eight months in French oak casks (40 per cent new). Fresh and immaculate, it's slightly less intense than the 2000 and opulent 1999 vintages. Nutty and biscuity on the nose, it offers strong, ripe grapefruit flavours overlaid with mealy, nutty characters, leading to a creamy-smooth finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
The superbly soft and lush 1999 marked the first vintage from the Zell vineyard on Waiheke Island. Picked at the end of a hot summer (on 26 February at 23 brix), it was fermented and lees-aged for eight months in new and one-year-old French oak barriques. Bright, light yellow, with a rich bouquet of ripe fruit and quality oak, it's mouthfilling and smooth, with concentrated stonefruit/peach flavours, complex oak/lees characters, a hint of butterscotch and a long, rich, rounded finish. Plump but not flabby, it's a voluptuous wine with commanding mouthfeel.
Buyer's Guide to New Zealand Wines

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