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Waipara West Chardonnay

expert reviews about

Waipara West Chardonnay

Expert Reviews

Michael Cooper (2004 Vintage) says
This label shows consistently good form. A powerful wine with peach, toast and butterscotch flavours and a rich, oily texture, the 2003 was fermented and lees-aged for nine months in French oak barriques (30 per cent new), with 70 per cent malolactic fermentation. Fleshy and full, it's an open, generous style, creamy and well-rounded. The 2004 vintage has buttery, 'malo' aromas leading into a weighty palate (14.5 per cent alcohol) with fresh acidity and concentrated, peachy, slightly toasty flavours. It's still unfolding; open mid 2006+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2003 Vintage) says
This label shows consistently good form. A powerful wine with peach, toast and butterscotch flavours and a rich, oily texture, the 2003 was fermented and lees-aged for nine months in French oak barriques (30 per cent new), with 70 per cent malolactic fermentation. Fleshy and full, it's an open, generous style, creamy and well-rounded. The 2004 vintage has buttery, 'malo' aromas leading into a weighty palate (14.5 per cent alcohol) with fresh acidity and concentrated, peachy, slightly toasty flavours. It's still unfolding; open mid 2006+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2002 Vintage) says
This label shows steadily rising form. The 2001 vintage was harvested from ultra low-cropping vines (2.7 to 4.7 tonnes/hectare), whole-bunch pressed and fermented and lees-aged for 10 months in French oak barriques (25 per cent new), with 45 per cent malolactic fermentation. It's a richly fragrant wine, weighty, with deep citrusy flavours, butterscotch and mineral characters adding complexity and fresh acid spine. The 2002 tasted in May 2003, showed ripe, citrusy flavours seasoned with quality oak, but was still in its infancy.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
This label shows steadily rising form. The 2001 vintage was harvested from ultra low-cropping vines (2.7 to 4.7 tonnes/hectare), whole-bunch pressed and fermented and lees-aged for 10 months in French oak barriques (25 per cent new), with 45 per cent malolactic fermentation, It's a richly fragrant wine, weighty, with deep citrus flavours, butterscotch and mineral characters adding complexity and fresh acid spine. It's still coming together; open mid-2003+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
The 1996 is a big wine (14 per cent alcohol). Fermented and matured for 10 months in French oak barriques, with 20 per cent of the final blend put through malolactic fermentation, it's a strongly citrusy wine threaded with firm acidity in a moderately complex style. The 1998 vintage is one of the best yet. Freshly scented, with plenty of ripe, citrusy, nutty flavour, good vigour and firm acid spine, it's built to last; open 2000
Buyer's Guide to New Zealand Wines
Michael Cooper (1997 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1996 Vintage) says
Clearly superior to the winery's Riesling and Sauvignon Blanc of the same vintage, the '96 is a muscular wine (14 per cent alcohol) with a fragrant, nutty, cheesy, "malo"-influenced bouquet Fermented and matured in wood, it is a fresh, crisp wine with plenty of appley, nutty, mealy flavour, and well worth cellaring.
Buyer's Guide to New Zealand Wines
Michael Cooper (1995 Vintage) says
Clearly superior to the winery's Riesling and Sauvignon Blanc of the same vintage, the '96 is a muscular wine (14 per cent alcohol) with a fragrant, nutty, cheesy, "malo"-influenced bouquet Fermented and matured in wood, it is a fresh, crisp wine with plenty of appley, nutty, mealy flavour, and well worth cellaring.
Buyer's Guide to New Zealand Wines

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