Rave Review: eRobertParker.com on 2009 Vinoptima Estate Gewurztraminer – 93 Points!

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WINERY PROFILE | Vinoptima Estate

“The 2009 Vinoptima Gewurztraminer was just bottled in February 2010. It’s more precocious right now, offering fragrant aromas of orange peel, coriander seed, fennel seed, white pepper, honey dew, lychee and pineapple. Full bodied, very crisp and silky this is a nicely balanced vintage with a very long finish. It should begin drinking from 2014 and cellar to 2018+. Nick Nobilo moved to Gisborne back when it was the bread basket of New Zealand wine and when Muller Thurgau was the popular variety. In the mid 1970s Nick convinced a grower to plant some Gewurztraminer. They selected out about 50 successful vines for growing. The early wines were very promising so this got Nick thinking that Gisborne was a great terroir for this grape. In 2000, Nick bought 10 hectares of vineyard land for himself in Ormond, Gisborne and went back to those old Gewurztraminer vines that had been isolated, using them to plant his vineyard. He now owns 2 five hectare blocks devoted to Gewurztraminer with no intention to expand. His wines are 100% grown, made and bottled on the estate. All the wines are bottle aged for at least 3 years prior to release. Nick claims that the backbone of his Gewurztraminer is phenolics, extracted under cold maceration for up to 18 hours. “These are wines made to age,” Nick informed me. “You must allow time for the integration of the phenolics.” The final sweetness range for his Gewurztraminer is 13-20 grams per liter of residual sugar. He currently produces 30-40,000 bottles each year. I have to confess that I’m not a huge fan of Gewurztraminer but I love these wines. The style is incredibly food friendly for a vast range of dishes — fishes, light meats and it can also take a fair bit of spice. If you happen upon a bottle, you must give it a try! What’s more, this wine ages incredibly well. I sampled vintages all the way back to the first 2003. The bottle was evolving beautifully, just stunning, though there’s no rush to drink it.”

— Lisa Perrotti-Brown / eRobertParker.com

93/100 Points

 

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