Winery - Nga Waka
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* Expert NoteJanuary 12, 2012
It's the rare NZ Riesling we see in this country that's from Martinborough, but Nga Waka's 2001 makes a strong case for the continued production of Riesling in an area that's better known for Burgundian varieties. Floral on the nose, with bright citrusy fruit on the palate and almost ephemerally light, this is an ideal aperitif wine.
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Nga Waka Riesling - 2001
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* Expert NoteJanuary 12, 2012
Starts off with toasted almond, pear and citrus aromas, evolving into pear and orange in the mouth. This medium-weight Chard is a nice drink that finishes with some slightly aggressive wood and a trace of grapefruit.
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* Expert NoteJanuary 12, 2012
It’s the same grape variety, the same vintage and the same growing region as the identically rated Ata Rangi, but couldn’t be more different, offering bold black cherry and spice in a satisfyingly rich mouthful of flavor.
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* Expert NoteJanuary 12, 2012
Seems to have a bit of a volatile acidity issue, with lifted aromas and a slightly pickle-y taste that distract from the cherry fruit.
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* Expert NoteJanuary 12, 2012
Hay, mint and grass add a green touch to the nose, which also features nectarine. Citrus, but nothing really defined, dominates the flavor profile. More citrus and zippy acids run wild on the finish. It doesn’t offer any one thing for you to hang your hat on.
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* Expert NoteJanuary 12, 2012
From a region better known for Burgundian varieties, this Sauvignon Blanc has turned out well. Passion fruit, peaches and gooseberries flow across the palate, which features a bit of creaminess. A hint of capsicum (green pepper) intensifies on the finish.
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* Expert NoteJanuary 12, 2012
Shows good intensity of pineapple, citrus and buttered-toast flavors, but still seems a bit gawky and young. Give this one another six months or a year to knit together before hitting its stride.
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* Expert NoteJanuary 12, 2012
Taut and lean, with lemon, lime and green apple flavors that come across as tart and ungenerous. Still, it’s crisp and refreshing and would cut through a plate of oily sardines.
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