MISHA'S VINEYARD The Starlet Sauvignon Blanc, Central Otago
Misha’s Vineyard is located on a spectacular site in New Zealand on the edge of Lake Dunstan in the Bendigo sub-region of Central Otago. The sun-drenched, north-west facing terraces of the 57 hectare estate provide optimal conditions for producing world-class Pinot Gris. A ‘no compromise’ philosophy requires exacting viticulture regimes, hand-picking, and considerate winemaking methodologies.
The fruit for this wine is hand-picked and whole bunch pressed. The free run and early press portion (70%) is handled anaerobically – settled, racked, inoculated and then cool fermented in stainless steel without air contact. The remaining juice portion is handled more oxidatively and spends time in older French oak barrels where it goes through a spontaneous ferment.
Blending the two components contributes complexity to both the flavour and texture of the finished wine, which typically shows exotically fragrant aromas of elderflower, lime and passionfruit and a rounded palate with tropical fruits and pineapple notes balanced by fresh citrus acidity.
Distinctive bouquet with aromas of wild flowers and minerality just before the scents of peach, some gooseberry and grapefruit take over. A layer of fruit spice and steely raw energy completes the bouquet. Crisp and dry with a coarse silk texture, salivating acidity and light weight fruit palate of flavours -- focusing more on citrus and red apple then some classic sweet herb and mineral layers. Balanced, youthful, fresh and lively.
94 points, camdouglasms.com
Appealing Sauvignon Blanc with purity and power in a typically taut, restrained Central Otago style. A mix of pineapple, lime and grapefruit, with a suggestion of green mango. A lovely wine that's rippling with energy.
93 points, Real Review, Jan 2019
Bright, very pale straw-yellow colour, pale on the rim. The nose is fresh and firm with taut aromas of gooseberry fruit entwined with subtle notes of fresh herbs and nettles, and a delicate layer of green stone fruit detail unfolding suggestions of nuts and minerals. Dry to taste and medium-full bodied, the palate has a well-concentrated core with tightly-bound flavours of gooseberries and green stone fruits along with subtle cool-spectrum nettle elements. The palate is refreshing with lacy acidity and the wine flows along a fine-textured line, leading to an elegant, herb-nuanced finish. This is a finely concentrated oak-influenced Sauvignon Blanc with gooseberry, stone fruit and nettle flavours with fresh acidity and an elegant, flowing palate.
17.5/20 points, Raymond Chan Wine Reviews, December 2018
The 2017 vintage was estate-grown at Bendigo, in the Cromwell Basin. Hand-harvested, it was mostly handled in tanks, but 30 per cent of the blend was fermented with indigenous yeasts in seasoned French oak casks. Light lemon/green, it is full-bodied, fresh and lively, with good intensity of passionfruit, lime and green capsicum flavours, showing a distinct touch of complexity, and a crisp, balanced finish.
4.5 stars, Buyer’s Guide to New Zealand Wines
Central Otago, located at the southern end of the South Island of New Zealand, is the world’s most southerly wine region. In a short amount of time, the area has established itself as a world-class region for Pinot Noir. The picturesque region is surrounded by mountains ensuring a cool semi-continental climate that experiences a large diurnal range contributing to the creation of intensely concentrated wines with perfume, and complexity. Central Otago’s vineyard area is divided into six distinct sub regions each with their own climate and wine style. Best known for producing intensely Fruity medium to full bodied Pinot Noir, Central Otago’s cool climate also produces outstanding Riesling as well as superb bottle-fermented Sparkling wines.