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Isabel Marlborough Chardonnay

expert reviews about

Isabel Marlborough Chardonnay

Expert Reviews

Michael Cooper (2009 Vintage) says
Estate-grown, weighty and fleshy, with good depth of peachy, slightly honeyed flavours, a hint of butterscotch, some savoury complexity and a rounded finish. Ready.
May/June 2013
Michael Cooper (2006 Vintage) says
This producer is after 'a tight, restrained style'. Clearly the best of recent vintages, the 2006 was tank-fermented and then matured for 10 months in seasoned barrels. It is fresh and fragrant, minerally and slightly creamy, with mouthfilling body, generous, ripe-fruit flavours and a finely textured, lingering finish. Delicious drinking now onwards.
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
This prestigious producer is after 'a tight, restrained style [in] a deliberate move away from the somewhat overbearing, heavily oaked and fruity wines currently in vogue'. It is typically one of the region's most distinguished Chardonnays - notably complex and minerally rather than fruity, with very impressive subtlety, vigour and length. Based on well-established Mendoza vines, it is fermented with a mix of indigenous and cultured yeasts in new and seasoned French oak barriques (60 per cent) and tanks (40 per cent), and given a full, softening malolactic fermentation. The slightly austere 2003 vintage has citrusy aromas and a flinty, minerally palate with crisp grapefruit and toast flavours, but lacks the richness and charm of past vintages.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
This prestigious producer is after 'a tight, restrained style [in j a deliberate move away from the somewhat overbearing, heavily oaked and fruity wines currently in vogue". Better known in the UK than New Zealand, this is one of the region's most distinguished Chardonnays - notably complex and minerally rather than fruity, with very impressive subtlety, vigour and length. It is based on well-established Mendoza vines, fermented with a mix of indigenous and cultured yeasts in new and seasoned French oak barriques (60 per cent) and tanks (40 per cent), and given a full, softening malolactic fermentation. The 2001 vintage has a powerful presence in the mouth. Rich, nutty, yeasty and harmonious, it's a mouthfilling and generous wine with deep grapefruit and nut flavours, a distinctly mineral streak and a long, refined finish. Tasted in mid to late 2003, the 2002 was very youthful, with a creamy texture and strong citrus fruit, nut and butterscotch flavours, still coming together. It needs time; open mid-2004+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
This prestigious producer is after 'a tight, restrained style [in] a deliberate move away from the somewhat overbearing, heavily oaked and fruity wines currently in vogue'. Better known in the UK than New Zealand, this is one of the region's most distinguished Chardonnays - notably complex and minerally rather than fruity, with very impressive subtlety, vigour and length. It is based on well-established Mendoza vines, fermented with a mix of indigenous and cultured yeasts in new and seasoned French oak barriques (60 per cent) and tanks (40 per cent), and given a full, softening malolactic fermentation. The 2000 vintage has real presence in the mouth. It's a big wine (13.5 per cent alcohol) with lush, concentrated, citrusy, slightly buttery flavours, substantial extract (stuffing) and a long finish.
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Winemaker Jeff Sinnott is after "a tight, restrained style [in] a deliberate move away from the somewhat overbearing, heavily oaked and fruity wines currently in vogue". This is one of the region's top Chardonnays - opened in mid-1999, both the 1996 and 1997 vintages were drinking superbly. Notably complex wines, they are minerally rather than fruity, with very impressive subtlety, vigour and length. The 1997 was 40 per cent tank-fermented and lees-aged; the rest was whole-bunch pressed into new and used French oak barriques, fermented with indigenous yeasts and lees-aged for 15 months. It's a very absorbing wine, full-bodied, with concentrated, lemony, mealy, nutty flavours and a long, taut finish
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
Winemaker Jeff Sinnott is after "a tight, restrained style [in] a deliberate move away from the somewhat overbearing, heavily oaked and fruity wines currently in vogue". This is one of the region's top Chardonnays - opened in mid-1999, both the 1996 and 1997 vintages were drinking superbly. Notably complex wines, they are minerally rather than fruity, with very impressive subtlety, vigour and length. The 1997 was 40 per cent tank-fermented and lees-aged; the rest was whole-bunch pressed into new and used French oak barriques, fermented with indigenous yeasts and lees-aged for 15 months. It's a very absorbing wine, full-bodied, with concentrated, lemony, mealy, nutty flavours and a long, taut finish
Buyer's Guide to New Zealand Wines

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