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Montana Ormond Estate Chardonnay

expert reviews about

Montana Ormond Estate Chardonnay

Expert Reviews

Michael Cooper (2004 Vintage) says
This is the flagship Gisborne Chardonnay from Allied Domecq (NZ), made for cellaring. Grown at three sites, two at Ormond and the third at Patutahi, it is hand-harvested, whole-bunch pressed, fermented in French oak barriques (40 to 50 per cent new) and matured on its yeast lees for 10 to 11 months. In a recent vertical tasting, the 1994 and 1996 vintages were still amazingly alive. The powerful 2002 is fragrant, with substantial body, concentrated, ripe, tropical-fruit flavours, plenty of toasty oak and a deliciously creamy texture. With bottle-age, it has blossomed into a very classy mouthful. There is no 2003. The 2004 vintage is light yellow, with a slightly nutty bouquet. A mouthfilling (14 per cent alcohol) wine, complex and savoury, with ripe grapefruit and peach flavours and biscuity, mealy notes, it's still unfolding; drink mid 2006+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
This is Montana's flagship Gisborne Chardonnay, made for cellaring (more so than its Hawke's Bay equivalent, Church Road Reserve Chardonnay). Grown in the company's Ormond Estate vineyard, it is mostly (but not entirely) hand-harvested, whole-bunch pressed, fermented in French oak barriques (two-thirds new in 1999) and matured on its yeast lees, with regular stirring, for 10 months. Opened in early 2002, the 1998 was maturing well, with tight, minerally characters. The pale yellow 1999 is a relatively forward vintage, already giving a lot of pleasure. Layered and long, it has impressively complex, creamy, biscuity flavours, good weight and lovely harmony.
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
This is Montana's flagship Gisborne Chardonnay, designed for cellaring. Grown in the company's Ormond Estate vineyard, originally established by Waihirere Wines, it is fermented in French oak barriques (60 per cent new) and matured on its yeast lees, with regular stirring, for 10 months. The 1996 is Gisborne Chardonnay at its richest and most elegant. Lush but well spined, with rich, deep flavours of peaches and lemons, well-integrated toasty oak and mouthfilling body, it's now at the height of its powers, with good vigour and lovely harmony. The 1998 is a mouthfilling, broad and savoury wine with fresh, very ripe tropical fruit flavours shining through, quality oak enhancing but not dominating and a tight, creamy finish. It's still a baby; open 2001.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
This is Montana's flagship Gisborne Chardonnay, designed for cellaring. Grown in the company's Ormond Estate vineyard, originally established by Waihirere Wines, it is fermented in French oak barriques (60 per cent new) and matured on its yeast lees, with regular stirring, for 10 months. The 1996 is Gisborne Chardonnay at its richest and most elegant. Lush but well spined, with rich, deep flavours of peaches and lemons, well-integrated toasty oak and mouthfilling body, it's now at the height of its powers, with good vigour and lovely harmony. The 1998 is a mouthfilling, broad and savoury wine with fresh, very ripe tropical fruit flavours shining through, quality oak enhancing but not dominating and a tight, creamy finish. It's still a baby; open 2001.
Buyer's Guide to New Zealand Wines
Michael Cooper (1995 Vintage) says
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
Michael Cooper (1992 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1991 Vintage) says
Buyer's Guide to New Zealand Wines

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