"Medium to full brassy yellow colour with a rich, forward-developed, complex bouquet reflecting oak fermentation and possible botrytis influence. Vanilla, milk chocolate notes. The wine is full-bodied and rich - almost opulent, and finishes cleanly dry. A surprising, delicious and very impressive blend. A wine of character" Huon Hooke, Real Review, Dec 2017

"A gorgeous blend of sauvignon blanc, pinot gris and chardonnay (1/3 each), the wine was matured in new and aged French oak barriques for twelve months. The engaging bouquet shows grilled peach, rockmelon, oatmeal, vanilla and hazelnut aromas, leading to a concentrated palate that is richly fruited and generously weighted, and offers silky texture and an expansive mouthfeel, brilliantly structured by bright acidity. This is multi-layered and savoury with fabulous ripe fruit flavours. At its best: now to 2020" Sam Kim, Wine Orbit, July 2017

"A blend of sauvignon blanc, pinot gris and chardonnay grown in the Waitaria vineyard in the Kenepuru Sound and aged in French oak barriques. The wine has good weight and mouth-feel with herb and stone fruit flavours plus a seasoning of subtle oak character" Bob Campbell, Master Of Wine, October 2017

Misty Cove vintner, Andrew Bailey, pushes new boundaries by releasing a co-ferment blend of Sauvignon Blanc, Pinot Gris and Chardonnay from the Waitaria Bay vineyard, down the beautiful Kenepuru Sound in the Marlborough region. Certified organic and aged in a combination of new and traditional French oak barriques, this fine wine displays a deep concentration and elegance that will leave a lasting impression