- AAS - GWB
- BY the CASE
Grown on a single vineyard in the Hawkes Bay, the fruit for this wine was picked in outstanding condition after an excellent growing season. The grapes were gently pressed to 40% new French oak. A portion was allowed malolactic fermentation & the wine was then matured for 10 months before bottling.
★★★★+ – 90 points Sam Kim – Wine Orbit – July 2017
The nose is fresh, elegant with clean and tightly bound white stone-fruit aromas along with lemon-curd and butterscotch MLF notes in a nutty, citrusy amalgam. The mouth-feel is soft in texture with fresh, lively acidity underlining the fruit. The partial wild fermentation shows good character on the nose and palate with the subtle yet creamy oak texture balancing the crisp acid leading the wine into a tight, moderately long finish. This is a tightly held Chardonnay with citrus and butterscotch flavours and a fresh, subtly creamy mouth-feel. Simply Stunning!
★★★★★ – 94 points Sam Kim – Wine Orbit
Misty Cove vintner, Andrew Bailey, pushes new boundaries by releasing a co- ferment blend of Sauvignon Blanc, Pinot Gris and Chardonnay from the Waitaria Bay vineyard, down the beautiful Kenepuru Sound in the Marlborough region. Certified organic, the wine was matured in new and aged French barriques for twelve months. The engaging bouquet shows grilled peach, rock melon, oatmeal, vanilla and hazelnut aromas, leading to a concentrated palate that is richly fruited and generously weighted, and offers silky texture and an expansive mouthfeel, brilliantly structured by bright acidity. Waitaria is best descried as being multi-layered and savoury with fabulous ripe fruit flavours. Limited production with only 3000 bottles available; each bottle individually numbered.