Coney Pizzicato Pinot Noir 2007
2007 Coney Pizzicato Pinot Noir has a medium vibrant colour with crimson hues. Subtle cherries and spice are the dominant fruit notes, with a savoury and fragrant nose. Its aroma is well matched on the palate with concentrated sweet fruits and spice. Mouth feel is full and supple with fine and firm tannins. Good length. Can be cellared confidently until 2013.
Kennedy Point Reserve Cabernet Sauvignon 2004
All estate grown fruit on Waiheke Island. Dark and rich in colour, our Cabernet Sauvignon is a blend of 90% Cabernet Sauvignon, 7% merlot, 3% Cabernet Franc. This wine has intense full body structure, a spicy fruit pallet and will cellar well or decant and enjoy today.. The wine shows intense dark fruit, a touch of chocolate with spicy oak, fine tannins and excellent structure. Our Cabernet Sauvignon is a great food wine and should be aged for optimum enjoyment. Drink 2008 – 2015
Obsidian Cabernet Merlot 1999
Deeply coloured, dark ruby rim intensifying to a deep blood-red centre. The very ripe nose includes aromas of cassis, chocolate, vanilla and toasty oak with coffee hints. Soft tannins and sweet fruit combine with palate weight to provide a lengthy finish. This is a rich and full- bodied wine that will develop very well over a number of years.
Obsidian Weeping Sands Rose 2006
In the glass the 2006 Weeping Sands Rosé is a beautiful, light, bright pink. It has aromas of crushed strawberries and raspberries along with delicate floral notes. The palate is dry and structured with superb focus and linearity. The mid palate shows masses of sweet summer fruits and this fruit character lingers long after swallowing. This is a serious dry Rosé that is perfect for summer sipping.
Ohau Gravels Pinot Gris 2009
Seductive aromas of feijoa, turkish delight, apricots and ripe peaches mingle with notes of honeysuckle in this luscious Pinot Gris. It is a well-balanced wine with a soft, rounded palate and gentle acidity. Enjoy it with lightly spiced Asian dishes or fresh summer salads with pan-fried scallops, white fish and aioli.
Ohau Gravels Sauvignon Blanc 2009
These grapes were selectively hand-picked from the best blocks in the vineyard to ensure only the finest grapes were used for this wine. The juice was gently pressed and settled before starting fermentation with an aromatic yeast strain to enhance the varietal character of the wine. Additionally about five per cent of the wine was fermented in old oak barrels using indigenous yeasts (the yeasts that come in from the vineyard, on the skins of the grapes). This provides complexity and texture to the wine.
Puriri Hills Pope 2005
Blend: 47% Merlot, 33% Carmenere, 10% Cabernet Franc & 10% Malbec
To compare the quality of this wine we have to look towards the great wines of St Emilion and Pomerol. Dark ruby red in colour. Compact and haunting aromas of super quality dark Swiss chocolate, Christmas cake, bran and dark fruits – very deep set aromas. The palate displays pristine and deep fresh blackberry and black plum underpinned by almost invisible coating tannins. It is slightly more backward, and slightly darker than the reserve. Again the palate shows an extra touch of weight but never is the wine forced or over extracted. The fruit is allowed to speak here, the structure is very finely boned, elegant, gentle fresh (perfect ripeness) and long.
