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Selaks Founders Reserve Marlborough Chardonnay

expert reviews about

Selaks Founders Reserve Marlborough Chardonnay

Expert Reviews

Michael Cooper (2003 Vintage) says
The bold, classy 2003 vintage was hand-picked in the Woolley vineyard and fermented - with some use of indigenous yeasts - and lees-aged for 10 months in new and one-year-old French oak casks, with full malolactic fermentation. The bouquet is toasty and oaky; the palate is mouthfilling and generous, with warm, tropical-fruit flavours showing excellent intensity and a well-rounded finish. In its youth, the 2004 shows considerable complexity in a creamy, nutty, mouthfilling style with fresh acidity.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
The classy 2001 vintage was hand-picked in the Woolley and Matador vineyards, whole-bunch pressed and fermented and lees-aged for 10 months in new French oak casks. Light yellow, with a welcoming, biscuity fragrance, it is deliciously smooth, with rich citrus, stone-fruit and butterscotch characters and excellent depth, complexity and structure. Drink now or cellar.
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
Still very tight, the 1997 vintage of Selaks' top Chardonnay got the full treatment -hand-picking; whole-bunch pressing; fermentation and lees-aging for a year, with regular stirring, in new French oak; 50 per cent malolactic fermentation. It's a lean, complex style with cool-climate vigour, lemony, mealy, steely flavours with a hint of butterscotch and a mouthwatering crisp finish. The 1998 is a bigger, riper and richer wine than the 1997, with deep tropical/citrus flavours and savoury, creamy complexities.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Still very tight, the 1997 vintage of Selaks' top Chardonnay got the full treatment -hand-picking; whole-bunch pressing; fermentation and lees-aging for a year, with regular stirring, in new French oak; 50 per cent malolactic fermentation. It's a lean, complex style with cool-climate vigour, lemony, mealy, steely flavours with a hint of butterscotch and a mouthwatering' crisp finish. The 1998 is a bigger, riper and richer wine than the 1997, with deep tropical/citrus flavours and savoury, creamy complexities.
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
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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