TERRACE EDGE ALBARIÑO 2017

$24.99elsewhere $26.99

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TERRACE EDGE ALBARIÑO 2017 is available to buy in increments of 1
5 Stars Dish Magazine, February 2018 (2017 Vintage)
"Clearly this Spanish grape thrives in the North Canterbury climes, because our judges were well and truly wowed. Cameron (Douglas MS) found nutty notes among the baked fruits and floral tones. “Its lovely citrus pith notes lead to an incredibly juicy, succulent, fruit-forward style that’s just fanging with personality,” erupted Yvonne (Lorkin), while James (Rowan) found a squeak of cox’s orange apple notes and a fresh, lively finish."
5 Stars & 94/100 Sam Kim, Wine Orbit, March 2018 (2017 Vintage)
"Gorgeously aromatic, the bouquet shows apricot, lemon peel, rockmelon and jasmine characters with a hint of oatmeal complexity. It is concentrated and finely textured on the palate, delivering superb focus and pristine fruit flavours, brilliantly supported by bright acidity. This is wonderfully fruited and flavoursome, and offers terrific drinking. At its best: now to 2021."
4 Stars & 18.0+/20 Raymond Chan, April 2018 (2017 Vintage)
"Bright, light golden-hued yellow colour, a little lighter on the rim. The nose is fresh and elegant with a taut core of white florals and minerals and a touch of salinity. The aromatics show excellent clarity with finesse and building intensity and detail with aeration. Dry to taste and medium-full bodied, the palate has penetrating and vigorous flavours of white florals and white stonefruits, entwined with subtle citrus fruit elements, minerals and nuances of saline. The palate possesses light phenolic textures forming a positive line with balanced acid freshness lending a degree of poise. The flavours carry to an elegant, lingering finish of florals and stonefruits. This is an intense and vibrant dry Albarino with white floral and stonefruit flavours along with minerals and saline notes on a fine-textured palate. Serve with seafood, and with fine Asian fare over the next 3+ years. Second crop, hand-picked fruit, fully indigenous yeast fermented in seasoned oak to 13.5% alc. and 7 g/L RS, TA 10.5 g/L and pH 3.24."


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