here), the grapes for this Villa Maria wine come from a number of sites along the eastern coast of New Zealand - Gisborne, Hawkes Bay plus a small portion from the Marlborough region.
The company's website also tells me that it is cool fermented in both stainless steel tanks and barrel to give a soft and well-balanced wine, with some aging on the lees.
Pale golden in the glass, there are exotic fruits and buttery spice on the nose; the palate shows crisp, rounded linear acidity and ripe, citrussy pineapple fruit backed up by layers of buttery oak.
There is a mouthfilling, leesy richness whilst some toastiness on the mid-palate leads into a long, savoury finish with some gentle tannic grip.
What is interesting about this wine is that, even after opening up with some more air, it does not try to impress with a wide-ranging, complex array of fruit-driven aromas that one often finds in the New World, but rather, it displays a depth of savoury flavour that I am more used to finding in Old World artisan wines.
And thinking back, it is the same quality that impressed me with their Pinot Noir (reviewed previously here) even if I did not quite express it in those terms at the time.
Match with typical Chardie food - slow-roast chicken or seafood especially.
£9.99, provided for review.
Villa Maria - http://www.villamaria.co.nz/