Palate strength and definition are the highlights of this red-grape-dominant (72 per cent pinot noir, 28 per cent chardonnay) Champagne-method bubbly. It’s very much in the stonefruit flavour quarter, though age-derived breadiness and yeastiness also play their roles. Serve as an aperitif or with simple seafoods such as freshly shucked oysters.
Winemaker Rudi Bauer exceeds expectations with his outstanding sparkling wines, which make up 40 percent of his wine production in Central Otago. This makes him stand out in more ways than one: quality is at an all-time high and it's unusual for an Otago winery to focus so strongly on wines other than Pinot Noir, although it is the toasty richness of the gently pressed Pinot grape that gives this sparkling wine its exceptionally consistent delicious edge. Full-bodied, long, powerful and elegant all at once. A stellar bubbly from a great winemaker. 18.5/20.
A beautifully styled and composed methode, the inviting bouquet shows white stone fruit, lemon peel and apple blossom characters with subtle yeasty complexity. The palate is finely textured and brightly flavoured with pristine fruit flavours together with zesty acidity, wonderfully framed by creamy mouthfeel. Points: 93/100
Crunchy red apples and fresh lime, this wine has a super fresh and clean palate with long driving racy acidity to balance out the fresh Oysters, Mooloolaba prawns, Hervey Bay Scallops and Moreton Bay Bugs you will be consuming over this coming summer during long lunches at Blackbird bar and grill.
A masterful sparkling with abundantly fresh nectarine, white peach and lemon citrus. The palate swings more into grapefruit territory and holds a neat, fresh and zesty stance. A savoury and stony finish. Drink now. Points: 92/100
Vibrant, crisp green apple, pear and peach flavors are accented by notes of lemon zest, toasted biscuit, honeycomb and dried white flowers. Finishes with a refreshing jolt of acidity. Drink now. –M.W. Points: 91/100
This was tiraged in 2012 and disgorged in the first months of 2015. It is a blend of 58% pinot noir, 42% chardonnay. And 1% magic. So Rudi Bauer says. “I wanted to say something special, but didn’t know what to say. Maybe semillon is in this wine”. Ahh Rudi… This comes from a single site too (in Bendigo). ‘The acidity is a fibre optic cable, radiates and carries flavours into the wine. There’s so much different information to show off in a wine’, finishes Rudi. Rich perfume but very fresh. Ginger biscuits, honey drizzled stone fruit, toffee apple, floral notes. Lovely. Light, fresh, creamy texture, frisky bubbles, saline acidity under toasty, lightly honeyed fruit characters. Sits in the palate so well. Elegant, superior feel. It’s very good. Points: 93/100
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