Made in a semidried, Vin Santo style where the grapes are handpicked at optimum ripeness and acid balance, they are then placed on racks and dried before crushing and fermenting. This wine has no botrytis or fortification. Sublimely sweet and rich, bursting with pure pear, pineapple and cream aromas and flavours. A refined acid structure balances the sweetness to give a lingering, velvety finish.
Exclusive to The Vinorium
This fruit driven unoaked Chardonnay has been produced using premium grapes from the Margaret River region. The wine exhibits the classic varietal Chardonnay aromas of peaches and citrus. On the palate, vibrant notes of stone fruit are complemented by fresh grapefruit characters and a creamy, nutty soft finish.
James Halliday "Brisk and lively with stone fruit and citrus aromas and flavours contesting primacy. Ready tonight."
Finalist, FINE WINES OF NEW ZEALAND. 2019
18.5/20 Raymond Chan "Very pale straw colour. The nose is soft with ripe, passionfruity aromas and gentle density. This has lovely harmony. Medium-bodied, the ripe passionfruit flavours are softly presented, and the palate is composed of fine phenolic textures with bright acidity. The integration, balance and togetherness is gorgeous. Luc Cowley reported that 2018 wasn’t an easy vintage, but lessons learnt from 2017 were invaluable." Tasted August 2018
Bob Campbell "Bright, tangy sauvignon blanc with gooseberry, lime, grapefruit, pineapple and a suggestion of passionfruit flavours. A punchy, assertive and flavoursome wine." Tasted October, 2018
Cameron Douglas "Seductive and alluring bouquet of SB with softer fruit spice layers woven between suggestions of lemon and sweet grapefruit, apple, mineral and fresh lychee. Crisp, dry, packed with flavour and texture. Notable acidity well balanced against the ripeness of fruit and gentle fruit spice moments. Lengthy and quite complex finish. Drink now through 2022." Tasted February, 2019
Five Stars, Michael Cooper "Estate-grown on the south side of the Wairau Valley, on a site where the region’s first wines were made in the 1870s, this youthful wine was mostly handled in tanks; 5% was fermented in old French oak casks. Mouthfilling (13% alc/vol) and dry, with excellent weight and depth of ripely herbaceous, grapefruit/lime flavours, it’s a powerful, finely poised wine with a long finish." Tasted November, 2018.
Decanter World Wine Awards: Bronze 2017
90 Points - Luis Gutierezz (erobertparker.com)
The just-bottled, screw-capped 2016 Felino Chardonnay was quite impressive. It's now produced exclusively with grapes grown in the Valle de Uco and was cropped from an unusual wet and cold growing season. It fermented with indigenous yeasts with full malolactic, with 15% of the volume put into neutral French oak barrels and bottled seven months after the harvest. It's very fresh and varietal, with a nose that mixes white flowers and fruit and a balsamic twist. The palate is fresh and sharp, elegant with very clean flavors, showcasing the minerality of the soils. Is this the finest Felino Chardonnay to date?
Winemaker "Intense passionfruit aromas combine with tropical fruit flavours, as well as some herbal notes apparent in the background. A classic Marlborough Sauvignon Blanc that is fresh, pure and long on the palate. This wine reflects premium vineyard sites within the Wairau and Awatere Valleys."
94 Points - James Halliday "80% cool-fermented in stainless steel, 20% as cloudy juice in used French oak. This gives a tactile flavour expression equalled by few other Australian sauvignon blancs. It's not about Marlborough, but the Loire Valley/Bordeaux of France at half the price."
'Best in Show' at the Decanter World Wine Awards 2019
97 Points - Decanter "With its fresh, sappy, crushed-spring-leaf aromas and limpid, long, vinous yet tender flavour profile, this is great Sauvignon from an outstanding site rather than one of the overt or flamboyant Marlborough Sauvignons that drinkers have become used to (and often bored by). It's charming too, with its whispered sweet-pea floral notes. Pretty and distracting enough to serve on its own on a warm afternoon, but with all the structure and sap to accompany food well, too. Marlborough is moving on. Drink 2019-2022."
95 Points - Bob Campbell "Intense, ripe sauvignon blanc with tree fruit, nectarine, red capsicum and guava flavours. A rich, gently tangy and deliciously accessible wine that stood out from the crowd in a tasting of 2018 wines.
17 Points - Jancis Robinson "Very racy, alluring, complex nose with some reductive struck-match character. Rather splits the difference between Marlborough and Sancerre. Creamy undertow with exciting top notes. Extraordinary tension on the palate. Dry but not drying finish. Long. Very accomplished and intense."
92 Points - James Suckling "This offers a complex take on fruit-driven sauvignon style with fresh limes and lemons, as well as peaches on offer and there’s a succulent wrap of smooth-textured fruit to close. Drink now. Screw cap."
95 Points - Neal Martin
The 2014 Doisy-Vedrines has a tightly knit, backward bouquet that demands much more encouragement than its peers. The palate is well balanced with a viscous texture, extremely well judged acidity, poised with a beautiful quince and marmalade-tinged finish that lingers in the mouth. Superb. Tasted blind at the annual Southwold tasting.
Neal Martin "It has quite a forward, rich, generous bouquet with subtle honeysuckle and apricot notes merging with the apply aromas. The palate is fresh and crisp on the entry, a little grassiness at first, gently opening up to a gooseberry, nettle and green apple-flavored finish. This might be my pick of Olivier Bernard's three 2015 offerings under the Clos des Lunes label and it comes highly recommended."