WINE REVIEWS

Archive for the ‘Media’ Category

Gold Medal for Urlar Select Parcels – NZ Organic Wine Awards 2015

Wednesday, May 20th, 2015

Gold Medal:

Urlar Select Parcels Pinot Noir 2013

Urlar Select Parcels Sauvignon Blanc 2013

Silver Medal:

Urlar Pinot Gris 2013

Urlar Pinot Noir 2013

Urlar Sauvignon Blanc 2014

Urlar Wine Review – Singapore

Tuesday, May 6th, 2014

Pinot Noir 2011

Urlar, the Gaelic word for “the Earth” is located in Wairarapa, in the south-east of New Zealand’s North Island.  This wine was made from certified organic grapes and was matured in 25 per cent new French oak barrels.  Light red in colour, it is bright and bold, with ripe red plums, hawthorn, clove and sandalwood notes.  The smoothly textured wine has a slightly austere, dry finish.

Drink this wine at 16 deg C.

Pair with:  Stir-fried pork shoulder with spring onions and ginger or Schweinshaxe, which is Bavarian roasted pork knuckle.

Urlar Sauvignon Blanc – Ireland’s Food & Wine Magazine

Friday, August 16th, 2013

Those of you who paid attention in Irish class will of course know that ‘urlar’ means floor or, in the case of this wine , ‘earth’.  It is well named, for this Sauvignon boasts little of the ‘tear jerker’ pungency that defines many of its cousins.  Instead, there’s a fuller (earthier?) texture and more robust fruit flavours.  Perhaps not for all palates but definitely different.

Urlar Pinot Noir, Top Equal Wairarapa Wine – Winestate May/June 2011

Tuesday, May 17th, 2011

We were very pleased to read in the latest edition of Winestate Magazine that our Urlar Pinot Noir 2009 was voted top Wairarapa Pinot Noir (equal with Palliser Estate’s Pinot Noir 2008).  The judges were Michael Cooper, Simon Nunns and Corey Hall who awarded the maximum 5 stars.  They wrote “Rich, instantly appealing wine from the northern Wairarapa, full-coloured and generous, deep and finely textured.  Very ripe and savoury, with dense, sweet fruit and lovely weight, balance and length.”

Urlar’s Sauvignon Blanc 2010 also faired well with 4 stars; “‘Sweaty armpit’ aromas lead into a fleshy, well rounded, northern Wairarapa wine with ripe nectarine and passionfruit flavours, a hint of herbs, and excellent concentration.”

Air New Zealand – March 2011

Wednesday, March 23rd, 2011

We are thrilled that our Urlar Pinot Noir 2009 has been carefully selected by a prestigious group of wine judges for Air New Zealand business class flights from August 2011 to January 2012.  Two famous New Zealand winemakers; John Belsham and Kate Radburn tasted through 720 wines to come up with only a handful to be selected.

Angus Thomson – Owner

Winestate Annual 2011 – Best Wines of 2010

Tuesday, January 25th, 2011

Urlar Noble Riesling 2009 (375ml) was given 4 stars by Michael Cooper under the banner Sweet White & Fortified.  He writes – “Highly scented Gladstone, Wairarapa wine with concentrated flavours of citrus fruits, spices, marmalade and honey and a sweet, lingering finish.”

Peter’s Picks – Hospitality Magazine January 2011

Tuesday, January 25th, 2011

Peter’s Picks are independently selected by wine writer Peter Saunders.  This feature is designed with restaurants and wine retailers in mind and reflects a mix of factors including price, availability and overall drinkability.  He writes:

Urlar Gladstone Sauvignon Blanc 2010 – Quite a potent style, dry, almost austere for this variety, and young.  Changes will follow as 2011 passes but very good with food now to enjoy the intensity.  From this Wairarapa sub-region (Gladstone), Urlar have hit the ground running with a splendid range of wines.

Best of the Best Wine Guide 2010

Tuesday, January 25th, 2011

Peter Saunders writes;

Urlar Gladstone Pinot Gris 2009 – Urlar – the earth, we are told.  What the earth at Gladstone (sub-region of Wairarapa) has given us this year is a beautiful pinot gris with depth, balance and some lovely fruit.  Old-oak fermented and left to sit there for a while, the complexity of this wine is quite special, helped by a little extra time in the bottle also.  A fine pinot gris statement in full form now, into 2013. 

Urlar Gladstone Pinot Noir 2009 – Urlar is a new Wairarapa name, very much on the rise.  Holding on to finesse and elegance in a big weighted pinot is an achievement, and the beauty of this wine will open up further in the bottle through 2011 and be fine drinking well beyond.  Already a satisfying dinner style, full flavoured, well textured and a delight to hold in the month.

Urlar Pinot Noir 2009 – Hospitality Magazine December 2010

Friday, December 10th, 2010

Wine writer Cameron Douglas includes an Urlar Vineyard Profile in the December edition of the Hospitality Magazine.  See link Thirst10Dec-Urlar.

Cameron also has the following to say about the Urlar Pinot Noir 2009:

“Nose:  A lovely expression of pinot – an iron fist in a velvet glove springs to mind – generous and ripe fruits with both dark and light cherry then a surge of youthful oak and florals followed by whispers of herb.  There is also a terrior note with a ripe soil and mineral aroma.

Palate:  Dry, tight and youthful, a wine to follow and watch mature over the next few years.  The flavours reflect the nose with weighted generosity on the palate and a focus on the fruit flavours mid palate, dusty yet to integrate tannins and quite a long finish.”

Harpers Wine & Spirit Magazine 22 Oct 2010

Wednesday, November 17th, 2010

Here’s what some wine and food critics are saying about Urlar’s 2008 Pinot Noir….

Urlar Pinot Noir 2008 – Paired with Shitake, enoki and shimeji mushrooms mixed together, wrapped in cheung fun pastry and steamed.

“Mushrooms are well understood to be a great friend of Pinot Noir,” explained Parkinson, who went on to describe the wine as “very capable”.  “It has purity of fruit and a delicious texture but it’s also got leathery, savoury notes and some minerality,” she said.  Barden favoured its “intoxicating nose” and Rousset summed up the wine as “very elegant”.  Chaniac pinpointed Urlar as one of his favourite matches, with “animal as well as leather notes, which worked very well with the dish, especially with the mushrooms”.  “The very upfront sweetness also worked well,” he said.

Harpers Wine & Spirit Magazine 22 October 2010.