| NZ’s Best? Hint: Not a Sauvignon or a Pinot | |
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| “…I could only admire how distinctive they were. The structure was tight and mouthwatering with bracing acidity, yet their flavor profile was impressively generous and broad, hitting every note on the scale from honey to lime to pear to apple to tropical fruit in varying degrees, and always with the kind of minerality we have come to expect only from the best white Burgundies. Tasting them blind, I rated them all between 90 and 94 points.” Harvey Steiman, Wine Spectator USA |
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