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$29.95
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New Zealand
In stock, 12+ available
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Cashburn is the second label of Burn Cottage Pinot Noir from Central Otago, New Zealand. The wine is made from declassified fruit from the Burn Cottage Vineyard by Ted Lemon of Littorai. The property is farmed using biodyanmic farming techniques and is owned and operated by the Sauvage family who also has property in the Pfalz in Germany and owns distributors in the US.
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$102.95
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WS 92
New Zealand
In stock,
6
available
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92 points Wine Spectator: "[$55 list] Light on its feet, this is harmonious and beautifully focused to show its bright açaí berry and blackberry flavors in a spotlight. The finish sails on, letting the fruit linger. Drink now through 2015. (12/15/09)"
5 stars, Michael Cooper's Buyer's Guide to New Zealand Wines: "The Bannockburn winery's 'standard' Pinot Noir is a distinguished wine in its own right, and the 2008 vintage is another top example. Matured for 11 months in French oak casks (30 per cent new), it is very finely balanced, with deep colour and notable richness and harmony. A graceful red, already delicious, it is generous, warm and supple, with deep, ripe cherry, plum and nut flavours, savoury and complex, and good tannin su8pport. Best drinking 2011+. Drink: 2009-20. (2010)"
Producer notes: "Deep garnet with purple hints. A rather brooding nose of ripe raspberry countered with earth, toast and dark perfume... maybe deep red rose petals. The palate displays a plush, cushioned silkiness, with interplay of juicy, mouthwatering acid and ripe, rich raspberry and boysenberry fruit, offset with dusty bramble leaf. The finish is long and relatively complex for such a youthful wine, displaying minerals with dusty tannin and a kick of mocha."
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$39.95
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JS 92
WA 91
New Zealand
In stock, 12+ available
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*SPECIAL: Take 10% Off Listed Price!
(We'll reduce item's price when processing your order.)
92 points James Suckling: "Round and easy with a licorice and strawberry character. Full body, with round tannins and fresh finish. Light stemmy character. Very pretty. Drink now. (12/28/12)"
91 points Wine Advocate: "Medium ruby-purple in color, the 2010 Pinot Noir displays slightly wild / gamey notes of red cherry, underbrush, earth and yeast extract over a faint perfume of lavender. The full bodied palate has very good concentration and a taut structure of firm grainy tannins and crisp acid with a long, layered finish. Drink it now through 2017+. (Oct 2011)" - Lisa Perrotti-Brown
PinotFile: "14.0% alc., screwcap. Imported by Wilson Daniels, St. Helena, CA. 100% organic and biodynamic viticulture. 20% whole cluster. Wild yeast fermentations, aged 11 months in French oak barrels, unfined and unfiltered. Moderately dark reddish-purple color in the glass. Aromas of black cherry liquor, black raspberries, blackberries and oak toast. Moderately rich with impressive mid palate presence, a seductively plush mouth feel, and a lengthy finish featuring black raspberry fruit. Oak plays a supporting role and the tannins are well-managed. The most impressive features are the soft, polished texture and the impressive concentration of the fruit. (10/1/12)"
Producer notes: "A nose of dusty florals emphasised by pink roses and violets integrates seamlessly with Asian spices of cinnamon and clove. The palate opens softly, staying with the florals and adding fresh berries and a pleasing seam of minerality. Mouthcoating, but never cloying, it is subtle and caressing; a wine of harmony, restraint and sophistication that intrigues rather than shouts it’s breeding. It finishes with enough tannin to frame the wine neatly."
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$146.95
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IWC 92
New Zealand
In stock,
5
available
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92 points Stephen Tanzer (International Wine Cellar): "Good deep, bright red. Complex, Burgundian aromas of dark raspberry, smoked meat, rose petal and dark chocolate. Rich, ripe and deep but quite dry, with a texture that's at once fine-grained and chewy. Edgy acidity gives this wine a vibrant character. Impressively tactile and concentrated Central Otago pinot, with a long finish featuring serious tannins. Again, this is savory more than sweet, and appears to be built to reward cellaring. (Sep/Oct 2009)"
5 stars, Michael Cooper's Buyer's Guide to New Zealand Wines: "Grown at Bannockburn, on a north-facing slope 270 metres above sea level, this is a majestic Central Otago wine, among the finest Pinot Noirs in the country. The mature vines are cultivated in a section of the vineyard where the clay content is relatively high, giving 'dried herbs and ripe fruit characters'. The wine is matured for 11 to 14 months in Burgundy oak barrels (50 to 60 per cent new), and bottled without fining or filtration. The 2008 vintage is very fragrant, complex and savoury, with full, bright colour, sweet-fruit delights, deep, cherryish, spicy flavours and good tannin backbone. Best drinking 2011+. Drink: 2009-20. (2010)"
Producer notes: "As is often the case, the initial entry of the wine is the lightest of all the 2008 Pinot Noirs: expressing crushed herbs and minerality. Then the wine starts to build through the palate as earthy raspberry and cherry kick in, stepping up a gear as chocolate, mocha and minerality combine with rich, fine tannin to overwhelm the fruit in a long and very powerful finish. Textbook Block 3."
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$89.95
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WS 90
WA 90
IWC 90
New Zealand
In stock, 12+ available
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List $108.00
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90 points Wine Spectator: "[$54/750ml list] Supple and lithe, with a silky texture to the black plum, spice and wild berry flavors. Pretty jasmine nuances and pointed minerality harmonize with toasty oak and silky tannins. Fruit concentration extends through the finish. Drink now through 2011. 651 cases made. (4/30/08)"
90 points Neal Martin (Wine Advocate): "Felton produced 650 cases of the 2006 Calvert Pinot Noir, the nose reluctant at first but unfurls to reveal wild strawberry, red cherry and rose petals laced with a hint of mocha. The palate is firm and quite sinewy (a la Craggy) with fresh, red-berried fruit and a touch of thyme on the finish. (Apr 2008)"
90 points Stephen Tanzer (International Wine Cellar): "[$54/750ml list] Good medium red, a bit lighter than the regular bottling. Reticent nose hints at spices and celery seed. Densely packed, spicy and classically dry; shows more breadth than the basic bottling but less complexity and fruit intensity today. But this is highly aromatic, supple and suave in the middle palate, with a subtle sweetness emerging with aeration. Dusty tannins and firm acidity give it sound structural support." Organic/biodynamic (not certified).
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$56.95
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W&S 92
WS 91
IWC 91
New Zealand
In stock,
3
available
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92 points Wine & Spirits: "Planted in 1999 on north-facing slopes, these vines grow in loess over a mix of clay, quartz sands and quartz and schist gravels. The schisty minerality seems to come through in the tannins of the wine, in the firmness and crunchiness they add to the red berry flavors. It's spicy and full-bodied, with a gentle hug of alcohol that places it with substantial meals, like roast beef with Yorkshire pudding. (Feb 2010)"
91 points Wine Spectator: "Lithe, harmonious and deftly balanced, this has delicacy yet is packed with blackberry, raspberry, cocoa and spice flavors that don't quit on the elegant finish. Drink now through 2015. 321 cases made. (12/15/09)"
91 points Stephen Tanzer (International Wine Cellar): "Good bright medium red. Very ripe, pungent aromas of strawberry, raspberry, incense and chocolate; more complex than the basic Central Otago offering. Fat, sappy and sweet, with a silky texture to the red fruit flavors. Lush and broad on the back end but at the same time energetic and brisk, with peppery lift contributing to an impression of seriousness. (Sep/Oct 2009)"
91 points Lisa Perrotti-Brown (Wine Advocate): "35% new oak. Deep ruby-purple colour. Earthy, forest floor, loam and bright raspberry fruit on the nose. A faint whiff of violets. Crisp acid, very structured with a medium+ level of very fine tannins and tightly knit fruit. Long finish, a little minerally. (Nov 2009)"
90 points Allen Meadows (Burghound): "There is no reduction present here and the nose is more deeply pitched with a ripe combination of both red and blue pinot fruit trimmed in a discreet hint of earth that is also picked up by the fresh, delicious, round and supple middle weight flavors that possess a bit more depth on the attractively dry and firm finish. I like the detailed mouth feel and the structure suggests that this should reward 5 to 7 years in the cellar. Drink: 2014+. (Oct 2009)"
'Best New World Red,' Decanter: "Nigel Greening's Pinot Noirs put Central Otago on the map and they remain in a class of their own: polished, vibrant, deep vineyard fruit, with Burgundian texture and great promise. Expensive but worth the price. (Sep 2009)"
PinotFile: "14.0% alc., screw cap. Darker in color than the regular blended bottling. Subdued aromas of black cherries, plum sauce and woodshed. Delicious core of black cherries and dark berries front and center with complimentary savory herbs and spice. Well-structured with a balancing edge of acidity and moderate tannins. Velvety and very sensual in the mouth. Still very young and will need some cellaring to shed and integrate the tannins. (4/23/10)"
4 stars, Michael Cooper's Guide to New Zealand Wines 2010: "The deeply coloured 2008 vintage was grown in the Calvert Vineyard at Bannockburn -- which neighbours and is managed by Felton Road -- and matured for 14 months in French oak barriques (30 per cent new). A graceful Central Otago red, it's finely scented, with strong, very youthful plum, cherry and spice flavours, woven with fresh acidity. Elegant and sweet-fruited, it needs time; open 2012+. Drink: 2009-20."
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$57.95
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WA 91
IWC 90
WS 90
New Zealand
In stock, 12+ available
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5 stars, 19.5/20 points Decanter: "Felton Road leases the Calvert Vineyard in Bannockburn and supplies Craggy Range and Pyramid Valley with a third of the crop each year. This was my top wine this vintage -- a Musigny-like texture edging it ahead. Drink: 2011-2020. Alc: 14.5%. (Jul 2011)"
91 points Lisa Perrotti-Brown (Wine Advocate): "The 2009 Calvert Pinot Noir gives a deep ruby-purple color and precociously expressive black raspberry and spice box aromas -- cassia, cloves, mace and allspice -- with nuances of milk chocolate and anise. Full bodied with medium-high acid and a medium-firm level of velvety tannins, it finishes long. This is gorgeous to drink now yet has the capacity to develop and cellar to 2016. (Oct 2010)"
90 points Stephen Tanzer (International Wine Cellar): "Good deep, bright red. Pungent aromas of raspberry, strawberry, sandalwood and peppery spices. Then dry and light on its feet, with youthfully restrained red fruit and spice flavors. There are some very ripe notes here as well as a peppery quality. Finishes with dusty tannins and excellent energy. I'd hold off on drinking this for at least a year. This says 14.5% alcohol on the label but I never would have guessed it. (Sep/Oct 2010)"
90 points Wine Spectator: "Intense and concentrated, boasting powerful black cherry, plum, herbal and perfumed floral notes. A big mouthful of tannins gives the wine plenty of traction, with citrus peel notes and a fresh acidity. Drink now through 2018. 70 cases imported. (12/31/10)"
Producer notes: "A brightly perfumed nose of violet, rose and dark fruit. The aromas lead to a warm and inviting palate with layers of complex spice, dark cherry and chocolate. A powerful wine, yet sufficiently restrained and elegant. Fine tannins frame the wine with great precision and purity, leading to a sustained finish."
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$54.95
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WA 92
JS 92
W&S 91
New Zealand
In stock,
10
available
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92 points Wine Advocate: "Medium ruby-purple in color, the 2010 Cornish Point Pinot Noir gives aromas of red plums, red currants and wild cherries with hints of nutmeg, cassia, violets and lavender. Medium-full bodied with a generous amount of ripe cherry and spice flavors, it is well balanced with medium-high acid and silky tannins. The finish is long adding a lingering note of cinnamon toast. Delicious now, it should cellar to 2017. (Oct 2011)" -Lisa Perrotti-Brown
92 points James Suckling: "A layered and rich wine with spices, minerals and strawberry character throughout. Full and silky. Intense finish. Earthy undertone. Drink or hold. (12/28/12)"
91 points Wine & Spirits: "This starts off simple and juicy, focused on blueberry flavors and a rasp of fruit-skin spice. As it evolves in the glass, the scent opens to flowers and the fruit becomes more complex. Give this six months in bottle then serve with Candonese roast duck. (Feb 2012)"
Producer notes: "Violets and exotic spices combine on the nose with dark fruits of black cherry and plum. The rush of the palate is breathtaking: the fruit, a rack of spices, a hint of oak, mocha chocolate and the sheer textural opulence all fight for your instant attention. The riot continues into the finish, but ends clean with chocolate tannin and a cleansing minerality. A commanding wine."
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$14.95
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IWC 88
WS 88
New Zealand
In stock, 12+ available
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List $20.00
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88 points Stephen Tanzer (International Wine Cellar): "[$20 list] Bright pale yellow. Slightly high-toned aromas of marzipan and honey suggest an element of noble rot; some floral and tropical fruit notes emerged with air. Then quite different in the mouth, with citrus and mineral flavors framed by ripe, brisk acidity, giving the wine a slightly tart quality. I was surprised by the disconnect between the wine's nose and palate. But plenty of intensity here. (Sep 2012)"
88 points Wine Spectator: "[$20 list] Smooth and succulent, with passion fruit, melon and citrus flavors, showing bright notes of fresh-cut grass and lemongrass. Displays good intensity, especially on the finish. Drink now. (5/31/13)"
Producer notes: "This wine shows a good aromatic intensity with bright herbaceous and floral notes, gooseberry and lime. It is layered with flavors ranging from guava, melon, gooseberry and lime zest. This uplifting Sauvignon shows an excellent length and depth on the palate. Food Matches:fresh oysters, prawns, scallops, mussels cooked in Sauvignon Blanc, marinated fish with dill, goat, sheep and feta cheeses. Alcohol 13%."
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$49.95
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WA 91
New Zealand
In stock,
5
available
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91+ points Lisa Perrotti-Brown (Wine Advocate): "From the home vineyard on limestone soil, the 2009 Field of Fire Chardonnay has slightly closed warm apple and apricot aromas with some cashews, meal and a little honeysuckle. Very crisp and rich in the medium bodied mouth, it offers a generous amount of mid-palate flavor and good texture, finishing long with creamy/nutty notes. Drink it 2012 to 2016+. (Oct 2011)"
Producer notes: "1.7 tons/acre from this tiny, south-east facing home block; nine year old vines. Biodynamic from inception. Brilliant yellow-gold. A nose of baked peach, pate brisee, and yellow flowers -- acacia and fennel blossom. Also a comfortable note of warm cornbread. Lush on entry, but quickly turns streamlined, from stony acidity and girdling phenolics: great volume and energy, condensing and accelerating on the palate. Flavours of yellow peach, ground almonds, and lemon curd. Very fluid, very long. 50 cases produced."
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$49.95
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New Zealand
In stock,
5
available
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91+ points Lisa Perrotti-Brown (Wine Advocate): "The 2009 Lion’s Tooth Chardonnay has expressive lemon curd and orange blossom aromas with hints of pineapple, buttered toast, meal, ginger and chalk dust. Concentrated in the mouth with a medium-full body and excellent mid-palate richness, it has refreshing acidity contrasting the silken texture and lingering long into the finish. Drink it now to 2016+. (Oct 2011)"
Producer notes: "One tonne/acre from this steeply inclined, east facing home block; biodynamic vineyard. Deep, brilliant straw gold. Emergent aromas of sliced pear, hot stone, hawthorn (blossom), and alyssum. Immediately dense and powerful, rich but stern; something nearly solid about this wine. An intense kind of inwardness, the wine folding in upon itself, condensing to an astonishing saline core. Enormous force and length, with alternating assertions of golden flavour - ripe pear, toast, flower honey, nuts - and chalk-hard structure. Only 50 cases produced."
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$14.95
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New Zealand
In stock, 12+ available
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List $23.00
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Joelle Thomson (Mindfood): "Everything you want in a pinot gris but don't usually get is abundant in this zappy little 13.9% alcohol pinot blanc. Firm acids, full body, an off-dry style that is luscious and flavoursome as well as varietally characteristic. You know the sentiment 'you had to be there'? This is a wine you have to taste. (Sep 2008)"
Michael Cooper's Guide to New Zealand Wines 2010: "Grown in the Waihopai Valley, the 2007 vintage was hand-picked, fermented with indigenous yeasts in old French barrels, and bottled unfined and unfiltered. Pale gold, it is fleshy and smooth, with ripe, peachy, slightly spicy flavours, showing very good depth and complexity, and a dry finish. Ready."
Producer notes: "Pale gold. Candied orange peel; clove, cinnamon, mace; a pungent honey note, like miel des forets; marmalade, baked apricot; brioche. Powerful on the entry, broad and rich -- orange flan, spice cake -- but crisp acidity and brisk minerality quickly follow, girdling the ample flesh of the wine. 550 cases produced."
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$34.95
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IWC 91
WA 91
JS 91
New Zealand
In stock, 12+ available
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List $45.00
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91 points Stephen Tanzer (International Wine Cellar): "[$45 list] Full medium red. Complex, enticing aromas of cherry, raspberry, gunflint, spices, herbs and smoky minerality. The palate offers fat, sweet pinot red fruits complicated by chocolate and minerals. The smoky quality carries through to the plush, generous finish, which features a fine dusting of tannins and excellent persistence. I'm not sure this has the verve to support extended cellaring, but it's already abundantly sexy wine. (Sep/Oct 2010)"
91 points Lisa Perrotti-Brown (Wine Advocate): "Medium ruby-purple colored, the 2008 'Calvert Vineyard' Pinot Noir comes from a vineyard based in Bannockburn and is managed by Felton Road. With the inclusion of 25% whole cluster and having been matured 14 months on original lees in 25% new French oak, it gives intense aromas of black cherries, warm raspberries, some earthy loam and moss plus nuances of cinnamon and coffee. Full bodied with crisp acid and a low to medium level of fine tannins, it finishes long and savory with some menthol coming through. Drink it now to 2015. (Oct 2010)"
91 points James Suckling: "A bright wine with dried berries and blueberries. Full and very fruity with firm tannins and a long finish. Racy and upfront. Drink now. (12/28/12)"
Producer notes: "Ruby/black, with purple tinges. Thyme branch, creosote, raspberry puree; a note of bruised blackberries in fresh cream. Reelingly floral: hedgerose, nasturtium, lavender. An intriguing muscat/orange zest component - musk this year in place of spice. Rich and broad, expansive, alluring and inviting without becoming profligate; very ripe, something almost essential, but nothing reduced or preserved; really saturates the palate and senses, in a lush but invigorating way. May well tread the line between lust and listen, but there's content here for anyone inclined to attend. Hand picked, 75% destemmed, thus 25% whole cluster, transferred by gravity to tank. Ambient soak of 3-5 days, warm indigenous yeast fermentation, 27-28 day cuvaison. Natural, spring malolactic. Fourteen months on original lees in French barriques (25% new); bottled unfined and unfiltered on the winter equinox, June 2009. Alcohol 14.3%, pH 3.71. Production: 700 cases."
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$17.95
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New Zealand
In stock, 12+ available
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List $24.00
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4 stars, Michael Cooper's Guide to New Zealand Wines 2010: "The 2007 vintage was hand-picked at Rapaura, fermented with indigenous yeasts and less-aged for eight months. It's a light (11 per cent alcohol), medium style (34 grams/litre of residual sugar) with strong, ripe, citrusy flavours, finely balanced for current enjoyment."
Producer notes: "Pale white gold. Fresh, and ripe; comice pear, white peach, red delicious apple; lifted and floral - honeysuckle, alyssum, cherry blossom; wet stone. Compact and juicy, flavours of ripe pear, red apple and talc; lightly sweet floral notes play through the phenolic architecture of the wine; apt balance of acid and sugar, so that the sweetness seems to disappear on the long, minerally finish. Production 350 cases."
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$19.95
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WA 91
New Zealand
In stock, 12+ available
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*SPECIAL: Take 10% Off Listed Price!
(We'll reduce item's price when processing your order.)
91 points Lisa Perrotti-Brown (Wine Advocate): "Fifteen percent of the 2007 'Riverbrook Vineyard' Riesling was late picked, noble rot affected fruit. It has a moderately pronounced, complex nose of lime juice, honeysuckle, wet pebbles, musk and grapefruit with a whiff of white pepper. Light bodied, this is a medium-dry style possessing 20 grams per liter of residual sugar and 12.5% alcohol. The finish is very long, chalky and a little funky. Drinking now, it should cellar to 2016+. (Oct 2010)"
Joelle Thomson (Mindfood): "The perfect Riesling is hard to find purely because there are so many good ones, a growing number of which are now made in North Canterbury, New Zealand - like this fantastic wine. Made by Riesling fanatic, Mike Weersing, who sources grapes from Marlborough for this particular wine, it is a rich, ripe style that's held in check with beautiful spicy, floral aromatics. Small quantities were made so order directly from the website or from extremely savvy (excuse the pun) wine stores... (Sep 2008)"
Michael Cooper's Guide to New Zealand Wines 2010: "Grown in the Brancott Valley, the 2007 vintage was hand-picked (15 per cent of the fruit was late-harvested, with noble rot) and fermented with indigenous yeasts. Light yellow/green, it's a medium style (20 grams/litre of residual sugar) with concentrated, lemony, slightly honeyed flavours. Drink now onwards."
Producer notes: "Very pale white gold. A very different aromatic expression from that of the Lebecca: more tropical fruit -- guava, pineapple -- but also notes of nut oil, hot rock, sea spray/iodine, Indian spice; and an attractive, wintergreen lift. Musky and mineral on the palate; nuts again, and red and brown spice; finishes clean and fluid, long and cool. Production: 280 cases."
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$24.95
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New Zealand
In stock,
8
available
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*SPECIAL: Take 10% Off Listed Price!
(We'll reduce item's price when processing your order.)
Producer notes: "Light straw/gold. Initially somewhat closed; then still strict, but expressive: dried apricot, mandarin peel, quince, and cooking apple; also crushed rock, and a balsam/sandalwood note. Dense, introverted, with chalky phenolics and great mineral grip; an unusual kind of balance, less fulcrum (counterpoise of acid and sugar) than gyroscope -- internal components whirring in independent equilibrium; exciting for the dynamism, the energy this creates. Production: 85 cases."
Michael Cooper's Guide to New Zealand Wines 2010: "Hand-picked at Rapaura, the 2007 vintage was fermented with indigenous yeasts in tanks and old oak casks. Mouthfilling and dryish (9 grams/litre of residual sugar), it's a fleshy, very individual wine, not highly scented, but generous, ripe and well-rounded."
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