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Hunter's Marlborough Chardonnay

expert reviews about

Hunter's Marlborough Chardonnay

Expert Reviews

Michael Cooper (2001 Vintage) says
Finesse is the key attribute of this consistently immaculate wine, which places its accent on fresh, vibrant, searching, citrusy flavours, overlaid with subtle, mealy barrel-ferment characters. About 40 per cent of the blend is fermented and lees-aged in new French oak barriques (medium toast); the rest is tank-fermented and then matured in one and two-year-old casks. It is a proven performer in the cellar. Delicious now, the 2001 vintage is a typically great buy. Fragrant, with grapefruit and butterscotch aromas, it has sweet-fruit delights, with ripe, peachy, citrusy flavours, a gentle, biscuity oak influence and a smooth, creamy texture.
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
Finesse is the key attribute of this consistently immaculate wine, which places its accent on fresh, vibrant, searching, citrusy flavours, overlaid with subtle, mealy, barrel-ferment characters. About 45 per cent of the final blend is barrel-fermented and lees-aged (the rest is fermented in tanks), but all the wine is matured in oak casks (35 to 40 per cent new). It is a proven performer in the cellar. The 1998 is typically immaculate and authoritative. Lemon-hued, with a fresh, youthful, tight bouquet, it is very mouthfilling (14 per cent alcohol), with rich, citrusy flavours, subtle mealy, buttery, oaky characters and a firm acid spine. Built to last, it's a finely balanced wine and looks like a top vintage.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Finesse is the key attribute of this consistently immaculate wine, which places its accent on fresh, vibrant, searching, citrusy flavours, overlaid with subtle, mealy barrel-ferment characters. About 45 per cent of the final blend is barrel-fermented and lees-aged (the rest is fermented in tanks), but all the wine is matured in oak casks (25 to 30 per cent new). It is a strong performer in the cellar; the lovely, generous 1992 is still fresh and probably at its peak; die controlled, intense 1994 is currently in full stride. Still developing, the 1997 vintage is a finely balanced, full-bodied wine with a slightly creamy texture, savoury, mealy characters and fresh acidity woven through its deep, citrusy, buttery flavours.
Buyer's Guide to New Zealand Wines
Michael Cooper (1994 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1993 Vintage) says
Buyer's Guide to New Zealand Wines

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