Made in a slightly sweet style that's delicious with a fruit plate or cheese.
Guava, Lychee and Melon with some orange blossom, overlay vanilla & buttered popcorn characters on the nose with a full palate, good texture & gentle acidity to finish.
The fruit for this wine was hand-picked & whole bunch pressed & aged barriques for 9 months.
"This is an intense wine with some elegant softness. It is fruity & fresh, lively, with fresh herbs, citrus & peach notes. The length is full & vibrant & balances beautifully with the lively acidity present."- Decanter Magazine
3.5 stars - Michael Cooper
"The 2014 was blended from Awatere Valley and Rarangi fruit, & mostly handled in tanks; 10% was barrel fermented. Its a fleshy, full bodied style with very good depth of lemon, apple & pear flavours, balanced acidity, & a dryish, slightly nutty finish. Enjoyable..."- Michael Cooper -'Buyer's Guide to New Zealand Wines'
This chardonnay shows apricot, peach, plum & melon on the nose, with a subtle layer of spice, roasted almond & crisp lemon.
Medium to full bodied, with a dry crisp finish.
Harwood Hall wines are crafted by hand in small quantities from the best fruit they can get their hands on.
It’s the precious product of two working winemakers & their families who throw themselves heart & soul into making boutique New Zealand wine - to bring you the best wine they can at a price that makes it easy to enjoy.
Apricot peach & melon supported by a subtle layer of lemon with vanilla & toasted oak aromas. This chardonnay is a medium to full-bodied wine with a creamy texture & a dry finish.
Grown on a single vineyard in the Hawkes Bay, the fruit for this wine was picked in outstanding condition after an excellent growing season. The grapes were gently pressed to 40% new French oak. A portion was allowed malolactic fermentation & the wine was then matured for 10 months before bottling.
This syrah is full bodied with black & red berry flavours, spice & toast on the nose & a smooth dry finish.
The fruit for this wine was grown in the Rarangi Marlborough vineyard. Picked in outstanding condition after an excellent growing season, the grapes were fermented on their skins for 7 days. The wine was gently pressed into a mixture of new & seasoned French barriques & matured for 10 months before being blended & bottled.
“Youthful & beautifully fragrant, the attractive bouquet shows grapefruit, green rockmelon, lime zest & sweet basil aromas, followed by a vibrant palate that is juicy & lively. The wine delivers plenty of pristine flavours & bright acidity, finishing persistent & crisp." - Sam Kim
Textbook example of New Zealand Pinot Noir by 'Digger' Hennessey & Corey Hall, chief winemakers at the prestigious Mount Riley & Matua wineries.
6 out 7 rating in Michael Cooper 'Buyers Guide to New Zealand Wines' "Grown at several sites, fermented with indigenous yeasts and matured in French oak barrels for 10 months. It's a full-bodied wine, with generous cherry, herb and spice flavours, showing considerable complexity."