The vintage of 2008 provided excellent growing conditions. Components of the blend are specifically chosen from four different sites in the Rapaura region. Each batch of juice was barrel fermented in new or 1-3 year old French oak barriques and was expressly selected to add complexity and fullness and to import balance with their unique characteristics. Malolactic fermentation occurs while the wine is left to mature on its lees for 10 months. During this time regular ‘battonage’ is performed on selected batches to enhance the creamy mid palate. The wine is then blended and bottled.
"The 2008 Allan Scott Chardonnay is full bodied, displaying ripe stonefruit characters, a light creaminess on the palate and a trace of French oak on the nose. The palate has good length and structure originating from concentrated fruit, malolactic fermentation and mineral complexities, ensuring this wine will age for several years to come."
88 Points - Anthony Gismondi
Allan Scott Wines’ “Moorland” block, which directly surrounds the winery, contains some of the oldest Riesling vines in Marlborough. Due to their maturity this vineyard consistently produces quality fruit year after year. Now nearly 30 years of age, these vines are very well established. Pruned back to produce no more than 3.5 kgs per vine and with leaf plucking, these vines produce an extraordinarily consistent and high quality wine.
Aromas of lime and mandarin with hints of honeysuckle give a complete and complex wine. Typical Riesling notes of sweet citrus, ripe limes and grapefruit on the palate with a distinct mineral note and a spiciness towards the finish lead through to a balanced acidity. This wine will develop more complexity with age.
Truly a variety that is made in the vineyard. Clean and ripe fruit will always produce great Sauvignon Blanc. After pressing, the wine is chilled and allowed to settle over a 24 hour period. The wine is then racked, inoculated and fermented at cool temperatures for 15-20 days. After fermentation and maturation the various tanks are brought together to make a final blend.
An aromatic mix of limes, passionfruit and melon with undertones of gooseberry and green capsicum adding complexity. The firm but balanced acidity and clean crisp flavours make this a mouth filling and lingering wine.
This wine was hand sorted, destemmed, crushed into open top fermenters and then cooled rapidly. After cold soaking for colour extraction, the must is then warmed and a mixture of indigenous and cultured yeasts are employed for primary fermentation.
“One of Marlborough's earlier vineyards, the Allan Scott Family Winemakers has continued to expand their holdings since 1975. On the nose, ripe cherry and summer berries lead the charge, followed with vanilla, tealeaf and violets with some sweet spices and carrot tops. It's finely textured and fresh on the palate and is light-medium bodied.”
89 Points - Wine Scores