2016 Nockie’s Chardonnay, Hawke's Bay 12x750ml
|WINEMAKER: Tim Turvey|
|GRAPE VARIETY: 100% Chardonnay|
|COUNTRY: New Zealand|
|REGION: Te Awanga, Hawkes Bay|
2 in stock
|COLOUR: Golden yellow|
|A full-blown oak experience of vanilla and toast with classic pear and butterscotch flavours.|
|Hand picked then whole bunch pressed. The juice was lightly settled at ambient temperatures. Long, cool fermentation ensued and the resulting wine shows classic pear and butter-scotch characters. Full malolactic fermentation underpinning a full blown oak experience of vanilla and toast drive the wine back to the Chardonnay’s of old.|
|PALATE: Dry to taste and medium-bodied, the palate possesses lively and vibrant flavours of white stonefruits and white florals with subtle nutty notes adding interest. The palate is elegantly concentrated with a well-driven core and line, with fresh acidity enlivening the mouthfeel.|
|By Yvonne Lorkin in May 2018:|
|Score：5 stars out of 5|
|Butterscotch alert! I love the classic roasty, toasty, buttered crumpet character in this wine. Those flavours merge with grilled grapefruit, pineapple, a whiff of smoked stonefruit and spice. The acidity is fresh and frisky and absolutely forces the flavour to extremes. I love the complexity of this wine and how powerful yet elegant it is.|
“I am really impressed with the Argyle Wagyu Ribeye. The flavor and texture of the beef is top notch. For 2kg of beef I paid what if usually pay for 2 quality steaks at a high end supermarket. The value is second to none in Hong Kong! Couldn’t recommend this product enough.
Great value for melt in your mouth flavourful Aussie wagyu beef. Medium rare, very light pepper corn and brandy sauce, kids and the missus loved it! For the price I was very pleasantly surprised, will order again.
Had my first rib eye from you today- it was bloody brilliant and knocked socks off anything else I’ve had here (Jason’s/great/ bones blades) . I think 2 kg of meat can look daunting to some on line but if you think half set aside for a Sunday roast and vac the rest into steaks it’s much easier to consider . Thanks again superb quality G”