Winery - Giesen
* Expert NoteJanuary 12, 2012
An ideal party pour, with a slight mint-herb tang to the fresh, lemon-lime flavors. There’s even a hint of toast or biscuits that adds complexity. Tart and light, this would best as an apéritif.
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* Expert NoteJanuary 12, 2012
A mainstream, commercial style that blends green peppers and green peas with a sweet midpalate. Not overly aggressive or pungent, just a soft, lightly sweet sipper.
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* Expert NoteJanuary 12, 2012
The cool climate of Canterbury shows through in this wine’s lemony fruit and tangy acidity. Add to that a touch of toast and a custardy, leesy mouthfeel and the wine comes out a winner.
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Giesen Chardonnay - 1998
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* Expert NoteJanuary 12, 2012
Oily and buttery, the green-apple fruit blends in some peach and pear notes along with plenty of mentholly French oak. Finishes long, with echoes of smoke and toast.
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Giesen Chardonnay - 1999
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* Expert NoteJanuary 12, 2012
It’s the odd Kiwi producer whose Riesling is more expensive than their Sauvignon Blanc, but it shows where the priorities are at this winery. Softly fragrant pears and limes meld with ripe golden apples on the soft, somewhat sweet (17g/L residual sugar) palate.
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Giesen Riesling - 2000
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* Expert NoteJanuary 12, 2012
Rather light, with delicate cherry fruit that comes across as elegant and pretty. Some tart weedy notes on the nose and finish add definition and structure.
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Giesen Pinot Noir - 1999
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* Expert NoteJanuary 12, 2012
This blend of Riesling (usually 60–70%) and Müller-Thurgau gets musky, spicy notes from the M-T, while the bulk of the flavors and aromas are apricot and orange from the Riesling. Sweet and fairly low in alcohol (10%), this would make a nice pairing with various fruit desserts.
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Giesen Riesling - 1999
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* Expert NoteJanuary 12, 2012
Round and fleshy in texture, this blended Riesling evinces no hard edges. Petrol and mineral scents are followed by modest melon flavors. Drink now. Imported by Dreyfus, Ashby & Co.
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Giesen Riesling - 2004
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* Expert NoteJanuary 12, 2012
Prototypical Marlborough Sauvignon, from the herbal, grassy aromas to the stone-fruit flavors on the midpalate and green pepper accents. Tart and chalky on the finish. Imported by Dreyfus, Ashby & Co.
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* Expert NoteJanuary 12, 2012
Prototypical Marlborough Sauvignon Blanc, marrying pungent red pepper and passion fruit notes with round, ripe melon flavors. It’s a little soft, with a hint of honey on the finish, so serve it well-chilled to help give it more cut.
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