WineNZ Summer 18-19 (1)
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Recommended by<br />
MAGAZINE<br />
Recommended by<br />
MAGAZINE<br />
$39<br />
Aotea by the Seifried<br />
family Nelson<br />
Méthode Traditionnelle NV<br />
Simon Nash: Full colour, some spritz.<br />
Quite heavy, bready, fine autolysis.<br />
Quite broad. Very dry. Phenolic grip.<br />
MAGAZINE<br />
$20<br />
Matt Kirby: Nice methode, strong<br />
mousse. Nice balancing. Good<br />
yeastiness and balance.<br />
Barry Riwai: Yeasty, marmite nose,<br />
bone dry palate, crusty bread, yellow<br />
apple. Very fine bead, perfectly dry<br />
balance. Love the yeastiness.<br />
Mission Estate Fête Hawke’s Bay<br />
Hand Harvested Cuvée NV<br />
Palliser Estate “The Griffin”<br />
Martinborough<br />
Methode Traditionnelle 2015<br />
Simon Nash: Nice, bright lemon, nice spritz. Zesty lemon<br />
citrus nose, juicy/fleshy. Solid grip, a bit phenolic, a slight<br />
drying finish.<br />
Matt Kirby: Nice autolysis, aromatic, ripe. Pear.<br />
Barry Riwai: Waxy, yellow apples. Some creamy notes, but<br />
with more fresh fruit/apple, rather than autolysis.<br />
$52<br />
Simon Nash: Nice lemon/lime glints.<br />
Good mousse, quite fine bead.<br />
Elegant. Lemon zest.<br />
Matt Kirby: Clear, crisp commercial<br />
style. Well balanced, well made.<br />
Barry Riwai: Pale colour with green<br />
hues. Apple-y nose, some peachiness<br />
(white peach), appealing mealyness.<br />
Good, dry finish and persistent bead.<br />
Tree-ripened Granny Smith.<br />
46 <strong>WineNZ</strong> Magazine | <strong>Summer</strong> 20<strong>18</strong>-<strong>19</strong>
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