98+ Points - Stuart McCloskey “The bouquet soars from the glass with an infusion of mineral, honey, lime, quince, caramelised apple, roasted pineapple and sweet spices. This is one of those rare wines which provides as much olfactory pleasure as does the taste itself – quite magical. The palate offers wonderful intensity but is far from being clumsy. Highly elegant given its soaring presence. Texturally, similar to a German Auslese (not to be confused with the sweetness level). The complexity is beguiling… The palate is silken and counterpoints perfectly from stones, salt, minerals to a juicy ripeness which leaves me drooling for more. I could honestly get carried away with this wine. The best NZ Riesling I have had the pleasure to sample – I am in awe. Serve around 11 degrees (fridge cold is too cold) and enjoy late afternoon / early evening in the sunshine. Do not serve with food – Enjoy the moment which food will interrupt. Amazing now but I would love to re-sample in ten years. Served using Zalto universal glassware”
94 Points - Lisa Perrotti Brown MW
The 2006 Clos de Sarpe is medium to deep garnet in color and scented of crème de cassis, blackberry pie and mulberries with touches of underbrush, sandalwood, pencil shavings and tobacco. Medium-bodied with a rock-solid frame of grainy tannins and wonderful freshness, it has a great core of ripe, savory/sweet fruit and a very long ﬁnish.
Campbell Mattinson, The Wine Front “This is an impressive wine, from an impressive producer. This pinot noir is blessed as much with confidence as it is with length, its sour-smoky fruits littered with sweet herb and orange rind notes, a whisper of reduction not hurting matters at all. A dry, structural, fruit-pulsed finish makes for a beautiful exit. Quality and value are both on offer here.”
17 Points - Jancis Robinson "Very northern Rhône nose – pepper, game and floral notes. Loads of peppery spice and quite a ripe juicy palate but with a distinct herbal edge. What a lovely half-way house between Old and New World. (AC) Drink 2019 – 2025"
Campbell Mattinson (The Wine Front) “The legend that is Glaetzer Dixon Mon Pere Shiraz. Drinking it is like rummaging around a forest floor, the wine’s juicy acidity, satiny texture and choc-nut notes providing all the light/shade/life/interest you could hope for. ”
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The Wine Advocate "Dark, lifted aromas of plums, old-school maraschino cherries and mixed spices. These characters intensify on the supple and fleshy palate, firmed by velvet tannins and a fine, balanced finish."
James Suckling.com “Silky, supple and elegant with an earthy finish. Drink now.”
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James Halliday "Texture and structure are the key elements of this wine, part from acidity, part from fermentation with the inclusion of some solids. Citrus, apple and pear are all contributors to a wine that speaks of its Tasmanian origins."
Max Allen, Gourmet Traveller “Lurking among the delicacy and freshness is also the most extraordinary, intense flavour of mandarin marmalade. Powerful and racy, I’d say. Just gorgeous.”
While working in the Pfalz wine region of Germany, Nick was converted to the local method of selecting the harvest date of riesling grapes based on their acid content and structure ‒ rather than the traditional Australian manner of harvesting on sugar concentration and grape flavour. These grapes then ferment into riesling wines with delicate citrus flavours and aromas, compared to the tropical spectrum of a riper harvest. The mid-palate structure of GDF riesling is invigorated by sur lie ageing, which involves keeping the finished wine on ferment lees for 6-8 months. Delicate lime zest, floral aromas and aniseed fill the glass. Further citrus flavours develop on the fresh mineral structure, enhanced by the juicy acid finish.
95 Points - Sam Kim, Wine Orbit "A gorgeous rendition of dry riesling; it is richly fruited and fragrant on the nose showing grapefruit, orange peel, potpourri and subtle honey characters, followed by a concentrated palate that is generously flavoured and persistent. The wine is elegantly opulent and delectable."
Bob Campbell "Pegasus Bay boosts flavour in Bel Canto by harvesting late with some botrytis infection and allowing the wine to have a little skin contact. The result is this bold, complex wine with peach, apricot, honey, citrus and grapefruit flavours. A richly-textured riesling with a lingering finish"
97+ Points - Stuart McCloskey “Reductive at first but diminishes with a little aeration. I’ll start with my conclusion; overall a Chardonnay which is flamboyant, generous and thoroughly moreish, which will please those who are seeking a fuller style of wine. The value is off the charts – I believe most would be happy to pay north of thirty-pounds. With aeration (20 minutes or so) the wine unfurls with notes of creamed cashew, lemongrass, freshly juiced lemons, spice and wet, hot stones. Layer-upon-layer of fruit washes across your palate. Wonderful creamy richness juxtaposed with grip and acidity. Oodles of finesse with a finish which is endless. A real showstopper with the quality and structure to age gracefully over the next decade. A WOW for the money. Incredible value. Served with Zalto Bordeaux glassware.”
97+ Points - Stuart McCloskey "The bouquet offers a warming hug of autumn extending from wild, dark berries, plums, dried orange rind to a background of sweet spice. The palate is ample and full of character. The fruit is ripe but far from being overdone – plums, dark cherry, quite floral, violets and a soupçon of Asian spice. The tannins and acidity integrate flawlessly – the balance is perfect. Very much in its infancy and will be sublime in 5 years. Just a joy to drink, wonderful. Served with Zalto Burgundy glassware.”