Raymond Chan Wine Reviews

Porters Martinborough Pinot Gris 2014

Pinot Gris from New Zealand – Wairarapa & Wellington
Review Date - 24-Sep-2014

17.5/20

Bright, light straw-yellow colour with a hint of gold and a suggestion of blush, lighter on rim. The nose is full and softly concentrated with restrained aromas of white and yellow stonefruits, savoury honeysuckle, nuts and lifted florals. The aromatic detail unfolds in delicate layers revealing a core with depth and presence. Dry to taste, the fruit expression is somewhat shy, showing ripe white and yellow stonefruits with nuances of honey and minerals. This has richness and presence on palate, and the soft and rounded textures contribute to positive vinosity and drive. A fine phenolic line underscores the fruit and extract, carrying the win to a soft, lingering finish with savoury stonefruit and honied nuances. This is a subtly flavoured dry and savoury Pinot Gris with depth, intensity and vinous presence. Match with most white meat courses over the next 3-4+ years. Estate fruit from 20 y.o. ungrafted vines, cool-fermented in stainless-steel to 13.4% alc. and 6.1 g/L RS, the wine undergoing batonnage. 17.5/20 Sep 2014 RRP $30.00 

 

Porters Martinborough Pinot Gris 2013

Pinot Gris from New Zealand – Wairarapa & Wellington
Review Date - 06-Dec-2013

17+/20

Soft, pale straw-yellow colour with a little blush, pale on rim. The nose is fresh and firm with well-packed aromas of white and yellow stonefruits and apricot kernels, revealing delicate honeysuckle, spice and floral nuances. Dryish to taste, restrained flavours of stonefruit kernels, yellow florals and honeysuckle show with an earthy, flinty note. The mouthfeel is dry and textural with the light sweetness and discreet acidity providing the balance to avoid austerity. The flavours blossom on the finish. This is a tight, dry-textured European Pinot Grigio styled wine that will match seafood and poultry over the next 3-4 years. Pinot Gris fruit from the ‘Old Block’ from 20 y.o. vines, fermented in stainless-steel to 13.1% alc. and 5.8 g/L RS, the wine undergoing batonnage. 180 cases made. 17.0+/20 Dec 2013 RRP $30.00 

 

Porters Martinborough Pinot Noir 2012

Pinot Noir from New Zealand – Wairarapa & Wellington
Review Date - 06-Dec-2013

17.5-/20

Pinot Noir fruit from the ‘Old’ and ‘House’ blocks from vines up to 20 y.o., fully destemmed, given a cold soak and fermented to 13.8% alc., the wine spending 21 days on skins and aged 11 months in 30% new French oak barrels. Bright, moderately deep ruby-red with light garnet hues on rim. This has a delicate and fragrant, tightly bound bouquet of soft red berry fruits and red florals along with a spicy, nutty oak background. Medium-full bodied with plenty of vinous presence, the fruit flavours of cherries and soft red fruits are light in presentation and lifted by floral elements. A savoury, nuttiness underlines the fruitiness. The palate features a very fine, textured mouthfeel with powdery tannins and a smooth flowing linearity, driven a little by the alcohol, leading to a firm, sustained finish. This is an elegant, tight and finely structured Pinot Noir with subtle red fruit flavours. Match with tuna, salmon, rabbit and duck over the next 4-5+ years. Approx. 800 cases made. 17.5-/20 Dec 2013 RRP $45.00 

 

Porters ‘Reserve’ Martinborough Pinot Noir 2009

Pinot Noir from New Zealand – Wairarapa & Wellington
Review Date - 25-Jan-2012

17.5+/20

Moderately deep, dark ruby-red colour with a light purple-garnet edge. This has a full, voluminous nose with lifted aromatics of savoury, ripe dark, berry and cherry fruit with hints of raspberry liqueur, dried herbs, oak spices and cedar. Medium-full bodied, lifted fruit flavours of ripe, dark red berry fruit interwoven with brown spices, savoury mushrooms and cedar show with sweetness, lusciousness and succulence. Supple, fine-grained, but serious tannins underline the palate with elevated and lively acidity providing drive and length. The finish has layers of ethereal florals and oak spices that linger. Fruit from 15 y.o. vines from the ‘Old Block’ fully destemmed, with the fermentation initiated by indigenous yeasts, temperatures allowed to 34°C, the wine spending 26 days on skins. The resultant wine, at 13.5% alc., was matured 11 months in one-third new French oak. This ‘Reserve’ bottling is a selection of 5 barrels from 28 made in 2009. A complex, lifted and savoury Pinot Noir combining layers of fruit and oak spices. This will match Middle Eastern and Asian duck and pork dishes over the next 5-7+ years. 17.5+/20 Jan 2012 RRP $TBA 

 

Porters ‘Reserve’ ‘Cuvee Zoe’ Methode Traditionnelle Blanc de Noirs 2012

Sparkling Wine from New Zealand – Wairarapa & Wellington
Review Date - 24-Sep-2014

17+/20

Bright straw-yellow with a faint blush, pale on rim. The bead is fine and moderately persistent. This has a gently voluminous bouquet with deep aromas of fresh yellow stonefruits and a suggestion of red fruits, along with delicate nuances of nuts, toast and yeast lees in the background. Dry to taste and medium-full bodied, the palate features a firm, dense and concentrated core with grainy phenolic textures encasing a subtle amalgam of yellow stonefruits, yeast lees, hints of toast and savoury nutty elements. The mouthfeel is lively with brisk acidity and bold in mouthfeel, still unsettled and yet to integrate. Flavours of lees work, nuts and stonefruits unfold and blossom with interest on the racy, mouthwatering finish. Shy on nose, this is a dry, crisp, grainy-textured method traditionnelle with a firm core and complex nuances. It will come together and drink well over the next 4+ years. Serve with antipasto, poultry and pork. 85% Pinot Noir from 20 y.o. estate vines and 15% Martinborough Chardonnay fermented in tank and finished in seasoned French oak to 13.0% alc. and 4 g/L RS, the wine aged on lees until October 2013. The wine was triaged early 2014 and disgorged in July 2014. 17.0+/20 Sep 2014 RRP $60.00 

 

Porters Martinborough Pinot Gris 2012

Pinot Gris from New Zealand – Wairarapa & Wellington
Review Date - 01-Nov-2012

17.5/20

Bright, pale straw colour with slight green hues. The bouquet is soft and gently full with aromas of pears and white stonefruits lifted with florals and nuances of honeysuckle, revealing flinty and minerally detail. Medium-bodied and dryish to taste, soft textures and a smooth mouthfeel feature on the palate, allowing the subtle flavours of stonefruit and honeysuckle to flow seamlessly. This is well-balanced and harmonious, with discreet acidity and an underlying alcohol drive and line that leads to a light-fruited, dry finish. This is a dryish, soft-textured and harmonious Pinot Gris with gentle pear and stonefruit flavours. Serve with Asian cuisine over the next 3-4 years. Pinot Gris fruit hand-picked, WBP and fermented to 13.5% alc. and 6 g/L rs, the wine undergoing batonnage. 17.5/20 Nov 2012 RRP $25.00

Porters Martinborough Pinot Noir 2011

Pinot Noir from New Zealand – Wairarapa & Wellington
Review Date - 01-Nov-2012

17.5/20

Bright, light ruby-red colour with some depth, lighter on rim. The nose is elegantly proportioned and shows good intensity and concentration of fresh, firm, dark red berry fruit aromas along with mineral and dark herb notes and a hint of reduction. Medium-bodied, the flavours are an amalgam of red berries, aromatic spices and red florals, enlivened by fine, lacy and racy acidity. Very fine-grained tannins provide a firm line, concentrated core and flowing mouthfeel supporting the fruit. The flavours are carried by the crisp acidity to a long and sustained finish featuring oak-spiced red fruits. This is an elegant and slender Pinot Noir with a fine-textured, firm and racy mouthfeel. It will develop soft aromatic nuances over the next 4-5+ years. Serve with tuna, salmon and poultry. Hand-picked fruit fully destemmed and given a cold soak, fermented to 13.5% alc., 20% by indigenous yeasts, the wine spending 15-18 days on skins and aged 11 months in French oak, approx. 15% new. 17.5/20 Nov 2012 RRP $35.00