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St Jerome Gisborne Chardonnay

expert reviews about

St Jerome Gisborne Chardonnay

Expert Reviews

Michael Cooper (2003 Vintage) says
Barrel-fermented and lees-aged in oak for a year, with a full, softening malolactic fermentation, the 2003 vintage is a golden, slightly honeyed wine, full-bodied, but lacking a bit of freshness and vibrancy. Ready.
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
Past vintages of St Jerome Chardonnay, based on Hawke's Bay fruit, were of inconsistent quality, but the 1998 Gisborne Chardonnay looks good. Fermented and Ices-aged for a year in French oak casks, with 60 per cent malolactic fermentation, it has a savoury, mealy bouquet, with hints of butterscotch. It's a fat, rich wine with peachy, creamy flavours, still coming together. Open 2000 onwards.
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
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

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