Greywacke Chardonnay 2018

Greywacke Chardonnay 2018

 

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Greywacke
Chardonnay 2018
  • Année : 2018
  • Pays : Nouvelle-Zélande
  • Région : Marlborough
  • Sous-région
  • Type : Blanc
  • Style Blanc Sec et Aromatique
  • Format : 75cl
  • Alcool : 14°
  • Cépages : 100% Chardonnay

Experts Note Année
BC Bob Campbell MW 94 2016
JS James Suckling 94 2016
DCT Decanter 93 2016
VN Vinous (Antonio Galloni) 93 2016
RP Robert Parker 92 2016
WS Wine Spectator 90 2016
WE Wine Enthusiast 90 2015
JR Jancis Robinson 17.5 2013
En savoir plus sur les scores professionels

Bob Campbell MW (BC) : 94 Points (2016)
Elegant, lively chardonnay with ginger, toasted nut, white peach, citrus-lime and some struck flint savoury character. A clever interplay of fruit and winemaking artefact. (2/2020)

James Suckling (JS) : 94 Points (2016)
This has cleverly curated aromas of peach and grapefruit with flinty, winemaking complexity and hazelnut-like oak notes. The palate has a smooth, supple and fresh core of ripe-peach and lemon-curd flavors. Concentrated. Drink now.

Decanter (DCT) : 93 Points (2016)
This is fast becoming a benchmark Marlborough Chardonnay to counterpoint the Greywacke Sauvignon Blanc. Grapes come from two clones planted on two distinctive soil types: gravel/clay loam and alluvial. The juice is fermented and aged for 18 months on the lees in oak barrels (20% new). A commanding nose of confected orchard fruit, then lovely palate weight where the delicate oak integration adds a classy richness. Brisk lime acidity leads to a mineral, almost saline finish.

Vinous (Antonio Galloni) (VN) : 93 Points (2016)
Rich and flavorsome, this is starting to open up and hit the early stages of its drinking window. Wild-fermented in barrel, of which 20% were new, this offers an array of intriguing aromas from white flower and talc, to flint and smoky bacon. A combination of two clones, Mendoza and 95, it boasts complex layers and an assertive, lengthy finish.

Robert Parker (RP) : 92 Points (2016)
Struck flint and hints of sweet corn and toasted grain accent white peaches and ripe pineapple on the nose of the 2016 Chardonnay. It's medium to full-bodied but comes across as fresh and lively, with a crisp, mouthwatering finish.

Wine Spectator (WS) : 90 Points (2016)
There is a wonderful purity to the peach cobbler, marmalade, candied citrus peel and vanilla pudding flavors, with a fresh thread of acidity weaving in and out, and a spicy note of clove on the finish. Drink now. 150 cases imported.

Wine Enthusiast (WE) : 90 Points (2015)
Like the previous vintage, this is a full-bodied Chard charging out of the gate with toasted nut and smoke aromas, threaded through with soft pineapple and stone fruit and vanillin oak. The palate is more restrained while still being rich. It's creamy in texture, with yet more nutty, smoky, ripe fruit and wood spice flavors balanced by crunchy acidity. Drink now–2027.

Jancis Robinson (JR) : 17.5 Points (2013)
Tasted Feb 2016 - Two-thirds low-yielding Mendoza clone, the rest clone 95. Fruit was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clay-loam soils, the remainder coming from Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones. Vineyards hand-picked separately at high ripeness levels and whole-bunch pressed using very low maceration press cycles. The resulting juice was settled and racked to French oak barriques (20% new, medium toast). Half the wine was left on full solids. Spontaneous, warm and slow indigenous-yeast fermentation, full malo. 15 months in oak. TA 7 g/l, pH 3.39. Smoky and toasty on the nose but really tight and crisp on the palate - impressive freshness with such ripe fruit, deep and long. (JH)

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Greywacke Chardonnay 2018 Reviewed by Bob Campbell MW 03-02-2022 . Score: 4.5