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Isabel Marlborough Pinot Gris

expert reviews about

Isabel Marlborough Pinot Gris

Expert Reviews

Michael Cooper (2010 Vintage) says
Freshly scented and full-bodied, the 2009 is a dryish wine with good depth of vibrant pear, lychee and spice flavours and lively acidity. Faintly pink-tinged, the 2010 vintage is mouth filling, with ginger, apricot and spice flavours, but also shows a slight lack of freshness and vibrancy.
Buyer's Guide to New Zealand Wines
Michael Cooper (2009 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2007 Vintage) says
The 2007 vintage is a very pale pink, medium-bodied style, grown in the Isabel Estate and McGinley vineyards. It offers lots of peachy, spicy flavour, with a sliver of sweetness (7 grams/litre of residual sugar) and fresh acidity.
Buyer's Guide to New Zealand Wines
Michael Cooper (2005 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2004 Vintage) says
The 2004 vintage was estate-grown, harvested at 22.4 to 24.5 brix and fermented dry (2.5 grams/ litre of residual sugar), with no oak-aging or malolactic fermentation. It's a disjointed wine, crisp, lemony and spicy, with green-edged flavours that lack real weight and richness. An unexpected hiccup, after the much superior 2001 and 2002 vintages. There was no 2003.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
The sturdy, rich 2002 vintage was harvested at 22 to 24 brix and most of the wine was handled in tanks, but a minority was barrel-fermented and given a softening malolactic fermentation. Pale, with delicate, spicy aromas, it's a weighty wine with excellent intensity of pear, lychees and spice flavours in a dryish style (5 grams/litre of sugar) with a slightly oily texture and excellent varietal character. It's well worth cellaring; open 2004+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
The sturdy, rich 2001 vintage was hand-harvested from second-crop vines at a very ripe 25 brix. Most of the wine was briefly lees-aged in tanks, but 25 per cent was fermented with indigenous yeasts in old French oak barriques. It's a powerful wine (over 14 per cent alcohol), with deep, peachy, spicy flavours and a slightly sweet (seven grams per litre of sugar) finish.
Buyer's Guide to New Zealand Wines

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