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Voss Estate in Martinborough was established in 1988 with the aim of producing hand-crafted premium wines. The two partners, Gary Voss and Annette Atkins, work on every stage of the operation, from managing the vineyard to making and selling the wines.
The wine is bright garnet in colour. There are lovely lifted floral notes on the nose - cherry spice with hints of clove and nutmeg. The palate is complex and rich with moderate concentration. Strong varietal fruit flavours in the black cherry, plum spectrum are well supported by hints of cedar oak. Fragrant and supple, this wine is already showing the earthy complexities of a top flight Martinborough Pinot noir. The harmonious combination of ripe fruit and oak tannins suggests cellaring potential of six to eight years.
This fine, elegant Martinborough Chardonnay has hints of fig and ripe stonefruit on the nose. The palate has a broad and powerful texture. Tight and minerally in its youth, we expect it to open out with cellaring. The lemon, citrus fruit flavours are underpinned by almond/nut. The wine has a background of subtle vanillin oak. 25% malolactic fermentation has added an appealing, creamy texture. Overall, a very stylish, refined Chardonnay that would be perfect served with seafood, chicken dishes and pasta. Delicious now but with cellaring potential of two to four years.
55% Cabernet franc, 33% Syrah and 12% Cabernet sauvignon. Dense, inky black in colour. On the nose there are dusty dried herbs underpinned by a slight green leafy bouquet. The palate is rich and full. Plummy fruit combined with spicy tar and tobacco is well integrated with the vanilla oak. The finish is long with the Syrah adding a peppery zing to the back palate. Our very last Waihenga and a nice one to go out on. Best drinking from the winter on 2004 through to 2007.
Stylistically different from our previous Sauvignons, this wine has fruit in the riper spectrum. The warm, dry 2003 vintage has produced a wine with fewer of those typical green herbaceous fruit flavours. 30% barrel fermented in older French barriques, we believe the soft melon-grapefruit characters are enhanced by the yeasty barrel ferment flavours. The wine has a soft mouth-feel, good texture and finishes with crisp acidity. Very much made in a food–friendly style, it would complement most fish and pasta dishes. Best drinking this summer. Sealed with screwcaps.
Our first Riesling from Te Muna Valley, east of Martinborough. A fresh tangy wine showing good fruit concentration. The nose is floral with hints of lime. On the palate there is a strong steely mineral component which gives good weight and length and suggests excellent aging potential. A very clean palate with clear green apple and citrus flavours. Even though made in an off-dry style with 7 g/l of residual sugar, the racy acidity gives the impression of dryness. Cellar five to seven years. Sealed with screwcaps.