94 points. - Robert Parker's Wine Advocate
93 points. - Wine Spectator
92 points. - James Suckling
Expressive aromas of peach, elderflower, makrut lime and freshly squeezed lemon lead to a poised palate of lemon curd and white nectarine. A hint of sea salt, brisk citrus acidity and an elegant finish give the wine freshness without losing its ripe fruit character.
An excellent aperitif with oysters, sashimi or seafood tartare. At the table, try steamed fish with ginger and spring onion, har gow, grilled prawns, goat’s cheese salad or lightly spiced seafood dishes. Its citrus and saline notes complement seafood, while the acidity refreshes the palate between richer bites. Cloudy Bay also recommends tempura oysters and steamed mussels with garlic and citrus.
93 points. - Wine Spectator
92 points. - James Suckling
Expressive aromas of peach, elderflower, makrut lime and freshly squeezed lemon lead to a poised palate of lemon curd and white nectarine. A hint of sea salt, brisk citrus acidity and an elegant finish give the wine freshness without losing its ripe fruit character.
An excellent aperitif with oysters, sashimi or seafood tartare. At the table, try steamed fish with ginger and spring onion, har gow, grilled prawns, goat’s cheese salad or lightly spiced seafood dishes. Its citrus and saline notes complement seafood, while the acidity refreshes the palate between richer bites. Cloudy Bay also recommends tempura oysters and steamed mussels with garlic and citrus.