Michael Cooper
Michael Cooper's Buyers Guide 2005
The 2003 vintage (****) was harvested
at over 36 brix from 13 year old vines in the Jackson Block and
stop-fermented with 170 grams per litre of residual sugar. It's
a golden, strongly botrytised wine with a rich oily texture and
crisp, concentrated, lingering flavours of honey and apricots.
John Saker
Capital Times - November 2004
'Wine of the Times'
A fruity nose: jasmine, rhubarb and plum scents.
Very sweet, tangy palate with good acid growl and quite delicate
fruit flavours.
Bob Campbell
NZ Home & Entertaining - September 2004
SIX of the BEST - Dessert Wines
An exquisite combination of pure honeyed
botrytis with a perfect balance of acidity.
Bob Campbell
Cuisine - May 2004
**** Golden, strongly botrytised wine, harvested
at 36 brix. Some developemnt showing n the nose (noted by two panellists),
but a rich, oily texture and crisp, concentrated, lingering flavours
of honey and apricots.
Bob Campbell
New Zealand Home & Entertaining - Feb/March 2003
93 points / Gold
medal
There are vibrant lemon and pure honey flavours from clean botrytis
here. This moderately sweet wine has a lovely balance, with fresh
acidity that prevents any suggestion of cloying. This is an outstanding
example of a botrytised Riesling.
Michael Cooper
Michael Cooper's Buyer's Buide 2004
The rich, elegant 2002 vintage
(****1/2)
offers intense, lemon, lime and honey flavours, with lovely balance
and concentration and loads of cellaring potential. The 2003 (êêêê)
was harvested at over 36 brix from 13 year old vines in the Jackson
Block and stop-fermented with 170 grams per litre of residual sugar.
Light lemon/green, with lemony, appley, gently honeyed aromas and
flavours, it shows lovely poise.
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