RAY JORDAN WINE GUIDE 2016
Pemberley Pinot noir rosé 2014 ($25)
Winemaker Rob Bowen likes working with lees to bring texture into his wines. This rosé is a perfect example of how this can work effectively. There’s also a light touch of oak which just tightens things a little. A wine that can benefit from some short-term cellaring given its structure and fleshy fruit weight. Nice stuff.
SCORE 91/100 CELLAR 5 years
Pemberley pinot noir 2012 ($30)
A generous and immediately appealing pinot noir sourced from Pemberton. Deep brambly dark fruits with a touch of plum and blackberry. Tannins are robust and the oak well used to bring structure. Really attractive wine for short-term cellaring.
SCORE 92/100 CELLAR 6 years
Pemberley chardonnay 2014 ($30)
Such a beautiful chardonnay for current drinking but one which will improve with a little extra time in the cellar. Nutty citrus and butterscotch nuances on the nose. The palate is quite rich and intense with a good depth of flavour. Well framed and already showing a degree of complexity with a neat flinty grapefruit edge.
SCORE 93/100 CELLAR 5 years
Pemberley sauvignon blanc 2014 ($25)
This used to be called sauvignon blanc on lees. The name has changed but not the use of extended lees contact to bring texture and rich mouthfeel into this variety. It works so well with a mealy character supplementing the fresh tropical pineapple, light citrus and typical gooseberry. So well balanced and poised. A terrific example of what can be done with this variety with a little thought.
SCORE 94/100 CELLAR 5 years
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