
The useful guide below is updated annually by our experienced winemaker and will assist with cellaring decisions for all Church Road Wines. The guide includes wines back to 1998 vintage, but for information on earlier vintages, please contact info@churchroad.co.nz.
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1998 |
1999 |
2000 |
2001 |
2002 |
2003 |
2004 |
2005 |
2006 |
2007 |
2008 |
2009 |
2010 |
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Pinot Gris |
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Sauvignon Blanc |
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Chardonnay |
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Merlot Cabernet or Cabernet Merlot |
* | ||||||||||||
Syrah |
* | ||||||||||||
Pinot Noir |
* |
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1998 |
1999 |
2000 |
2001 |
2002 |
2003 |
2004 |
2005 |
2006 |
2007 |
2008 |
2009 |
2010 |
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Reserve Chardonnay |
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Reserve Noble Semillon |
* | ||||||||||||
Reserve Merlot Cabernet or Cabernet Merlot |
* | * | |||||||||||
Reserve Viognier |
* | ||||||||||||
Reserve Noble Viognier |
* | ||||||||||||
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Reserve Syrah |
* | * |
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1998 |
1999 |
2000 |
2001 |
2002 |
2003 |
2004 |
2005 |
2006 |
2007 |
2008 |
2009 |
2010 |
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Cuve Chardonnay |
* | * | |||||||||||
Cuve Pinot Gris |
* | ||||||||||||
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Cuve Cabernet Sauvignon |
* | ||||||||||||
Cuve Merlot |
* | * | |||||||||||
Cuve Series Ltd Release Sauvignon Blanc |
* | ||||||||||||
Cuve Series Ltd Release Viognier |
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Cuve Series Ltd Release Syrah |
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Cuve Series Ltd Release Marzemino |
* | * | * | ||||||||||
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Cuve Series Ltd Release Malbec |
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1998 |
1999 |
2000 |
2001 |
2002 |
2003 |
2004 |
2005 |
2006 |
2007 |
2008 |
2009 |
2010 |
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TOM Merlot Cabernet or Cabernet Merlot |
* | ||||||||||||
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TOM Chardonnay |
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R.I.P. - wine is past it's best drinking (although if well stored, it may surprise). |
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Drink Now - Fully mature and nothing to be gained by aging for longer. Likely to reduce in quality if cellared further. |
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Drink Soon - Probably at or near peak drinking, but no hurry within the next year. |
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Drink or Hold - Will provide satisfying drinking now, but should also continue to age positively. |
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Hold - Wine will benefit greatly from further bottle age. |
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* |
Not yet released |
Recommendations are for wines stored in optimum cellaring conditions. This includes:
Exposure to light, vibration, warm temperature, temperature fluctuations or allowing the cork to dry out will accelerate the aging process.
General cellaring notes by variety