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Waipara West Pinot Noir

expert reviews about

Waipara West Pinot Noir

Expert Reviews

Michael Cooper (2003 Vintage) says
This small-volume red is mostly shipped to the UK. The ruby-hued, floral 2003 vintage Matured for 10 months in French oak barriques (30 per cent new), has moderately concentrated, sweet fruit characters and ripe-plum/spice flavours, seasoned with toasty oak. A pretty, finely crafted wine with rounded tannins, good texture and considerable complexity, it's worth cellaring to 2005-06. Verging on four stars.
Buyer's Guide to New Zealand Wines
Michael Cooper (2001 Vintage) says
This is a small-volume red (340 cases in 2001), mostly exported to the UK. The stylish 2001 vintage was harvested at 24.8 brix from very low-cropping vines (4.3 tonnes/hectare) and matured for 11 months in French oak barriques (30 percent new). Full ruby, with raspberry and spice aromas, it's a finely structured wine with ripe cherry and plum flavours, well-integrated oak and savoury, spicy characters adding complexity. Sure to reward cellaring, it's best opened 2004+.
Buyer's Guide to New Zealand Wines
Michael Cooper (2000 Vintage) says
Buyer's Guide to New Zealand Wines
Michael Cooper (1999 Vintage) says
A substantial wine with cellar potential, the 1998 vintage shows good weight, a cool-climate freshness and crispness, and strong raspberry, plum and spice flavours. Oak-aged for 10 months, it's a fairly complex style. The 1999 was harvested very ripe (25 brix) from low-cropping vines (4 tonnes per hectare), and was matured for a year in French oak barriques (25 per cent new). It's a full, vibrantly fruity wine with an instantly inviting bouquet, fresh, berryish and spicy. The palate is weighty and finely balanced, with ripe cherry and plum flavours and finely integrated oak. Drink now or cellar.
Buyer's Guide to New Zealand Wines
Michael Cooper (1998 Vintage) says
A substantial wine with cellar potential, the 1998 vintage shows good weight, a cool-climate freshness and crispness, and pleasing depth of ripe raspberry, plum and spice flavours. Oak-aged for 10 months, it's a fairly complex style, worth holding to mid-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
Buyer's Guide to New Zealand Wines

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