__MAIN_TEXT__

Page 1

Cellar. v2.0

S M A L L B ATC H PREMIUM MARTINBOROUGH GIN 1 2 W I N E S • TA S T E D & R AT E D MEET WINEMAKER JENNY DOBSON SUMMER RECIPE BY DAV I D G R I F F I T H S FROM MISTER D

Ahuriri Edition

CELLAR

MAGAZIN E JA N /FE B

2021


Spotlight Small batch premium gin, based in Martinborough. A portion of every bottle is gifted to New Zealnd Forest and Bird to help protect our precious biodiversity. Dr Beak Gin 500ml $85 / 100ml $20

2


A look inside this issue of Cellar. 2 SPOTLIGHT

A small batch Martinborough premium gin

5 WELCOME

Words from Carl Hayes, Deco City Cellars founder

F E AT U R E D

NV Digby Fine English 6

1 2 W I N E S – TA S T E D & R AT E D

Sparkling, white, pink and red

10

JENNY DOBSON

A winemaker for over four decades

13

DAV I D G R I F F I T H S

A recipe from the kitchen of Mister D

F E AT U R E D

Q Chardonnay

3


Coming soon... 7/87 BRIDGE STREET

4


WE ARE LOOKING FORWARD TO WELCOMING YOU TO OUR NEW WINE STORE, CELLAR AHURIRI, IN MID-FEBRUARY

T

hank you for your support, Hawke’s Bay! Things move fast around here. With 2020 behind us and with our pop-up in Emerson Street coming to an end, we’re excited to announce that we’re becoming more permanent in Ahuriri!

I want to feature my new favourite gin, ‘Dr Beak’ – led by Lacey Bourne, with support from her winemaker husband, Tim. This gin is aromatic and pretty, containing 13 botanicals including lavender, wild horipito and orris root. Dr Beak has been the most popular gin this season. We certainly underestimated gin’s popularity!

Following your support over the last few months, we know that parking is important to you. ‘Cellar Ahuriri’ is located at 7/87 Bridge Street (formerly Mylk) and we’re expecting to be open mid-February.

I look forward to spending more time with you in 2021 and sharing an exciting new adventure as Cellar magazine and Cellar Ahuriri grow.

In this edition of Cellar, I chat with Jenny Dobson, a winemaker who should need no introduction. I also welcome a new section: From the Kitchen. First up is a simple summer salad from co-owner and head chef at Mister D, David Griffiths.

Carl Hayes 5


2

1 3

1

N V V I L A R N AU C AVA

Cava is arguably one of the more underrated sparkling wines on the market. Spanish sparkling made the same way as Champagne. Bruised apple, lemon pith, and a full mouth-filling creamy finish. RRP $27 2

NV DIGBY FINE ENGLISH

You might have heard the English are making sparkling wine. With very similar soils and a very similar climate to Champagne, it’s worth giving them a chance. Marketed as their ‘Tuesday wine’, this Digby Brut has all the trademarks of quality Champagne. Zippy acidity, mineral driven with a touch of baked apple pie. RRP $78

3

2017 HUIA BRUT ROSÉ

You can’t always judge a book by its cover, but on this occasion, I think you can. A beautiful label designed by Kiwi artist Kate Sylvester, this 100% Pinot Noir Rosé from Huia is in limited supply and continues to get a lot of attention. Soft baked bread and summer berries, with a refreshing, lingering finish. RRP $48

Sparkling

6


4

2 0 1 9 T H E B O N E L I N E D R Y R I E S L I N G , WA I PA R A

I first met The Boneline Dry Riesling on a fine dining restaurant wine list. Coming from Waipara in North Canterbury, with ancient soils, this is a highly expressive Riesling. Limestone, jasmine and citrus with a long lingering finish. RRP $30

5

2 0 1 9 Q C H A R D O N N AY, W A I TA K I V A L L E Y

From the stunning Waitaki Valley, this Chardonnay comes from a very low yielding vineyard (meaning higher quality fruit with high concentration of flavours). Handpicked, whole bunch pressed and barrel fermented – this is a generous and textural Chardonnay. For those of you who are ABC: Anything But Chardonnay, I say BBC: Bring Back Chardonnay! RRP $50

6

2 0 1 9 L I M E R O C K G R Ü N E R V E T L I N E R , C E N T R A L H AW K E ’ S B AY

Lime Rock is a small hidden vineyard in Central Hawke’s Bay. Grüner Veltliner is the most commonly planted grape variety in Austria, and is one of the few wines that matches with asparagus. White pepper, ripe stone fruit characters with a great structured backbone of acidity. RRP $37

6 4 5

7

White


8 9

7

7

2 0 1 9 D U N E B O N A I R E R O S É , M C L A R E N VA L E

Two brothers from the well-known Coriole winemaking family in Australia have come together to make their own label. 50% of the wine has been aged in older oak barrels, with the remaining in stainless steel and fermented with indigenous yeast. The wine has been left on lees for six months, and the result is a textural, floral and aromatic wine made from Carignan, Shiraz and Sangiovese. Dried herb, red fruits and sweet spice. RRP $28 8

2 0 1 9 ST U D I O BY M I R AVA L , P R OV E N C E

Miraval is a wine label from Brad Pitt and Angelina Jolie (yes, they still have the winery together), co-owned by the Perrin family. Studio is the baby sister to Miraval, named after the recording studio built on the vineyard. A great expression of a Provençal wine, it’s dry, light and refreshing. White flowers, citrus, raspberry and strawberry. RRP $34 9

2 0 1 8 L’A N G L O R E T A V E L

One of those rare and exciting finds, an iconic producer in the natural wine movement. With very minimal additions, this Grenache-based wine (with Clairette, Cinsault and Carignan) is made with indigenous yeasts – no temperature control, no fining or filtration. Tavel is a small appellation in southern Rhône, just over the river from Châteauneuf-du-Pape. Rosés from winemaker Eric Pfifferling are considered some of the best in the world. Ripe, powerful and spicy. RRP $69

Pink

8


10

2019 JUMPIN’ JUICE HALF FULL RED, MARGARET RIVER

Made as a collaboration between friends and winemakers Patrick Sullivan and Xavier Goodridge. Coming from a biodynamically farmed vineyard in Margaret River, this light fun picnic wine combines Syrah, Pinot Noir, Pinot Gris and a few secret white varieties. I’d drink slightly chilled. Red cherries, bright and juicy red fruit with plum. RRP $35

11

2 0 1 7 M I LT O N E S T A T E , C R A Z Y B Y N A T U R E C O S M O R E D , G I S B O R N E

From the well-known biodynamic estate in Gisborne, James Milton has blended Malbec, Syrah and Viognier to create a complex medium-bodied, affordable wine, aged in American oak for 11 months. Vanilla, spice and chocolate – bottled unfined and unfiltered. RRP $28

12

2015 GIACOMO FENOCCHIO BAROLO, PIEDMONT

This is one of the great wines from Italy and is named for the Barolo region in Italy’s northwest area of Piedmont – the grape variety is Nebbiolo. Often described as having aromas of tar and roses, this 2015 is one of my favourites and is at a really great price for Barolo. Light in colour with high tannins. Dry with dark berries, leather, chocolate and oak. Definitely one for the cellar, but decant if you’re drinking now. RRP $89

12

10 11

9

Red


Jenny Dobson Winemaker Jenny Dobson, industry leader for over 40 years and making wine for everyone else – until now.

10


J

enny Dobson is a name I have always heard echoing throughout the wine industry, but it wasn’t until recently that I’ve had the pleasure to sit down and spend time with her.

Jenny has been making wine for over four decades, with her early years in France working at Domaine Dujac and Château Sénéjac. In 1996, she returned to New Zealand. Jenny was the winemaker at Te Awa Farm and consultant winemaker at Sacred Hill, and is still involved with William Murdoch, Unison, Squawking Magpie and The Boneline (among others). She has for a long time been a consultant winemaker, but we’re just now beginning to see some wines appear with Jenny’s own name on the label.

Doris, by Jenny Dobson

11


Autumn 1986, in the Sénéjac Petit Verdot Vineyard

Those who have worked with Jenny speak highly of her passion, her patience and her ability to teach not just on the numbers but also on taste. You might remember I had Jenny’s Fiano in the last edition of Cellar magazine. Now I’d like to introduce you to her aunt Patsy and late grandmother Doris.

Courtyard of Château Sénéjac, 1988

Aunt Patsy (Cabernet Franc Rosé) is joyous and vibrant, with a sense of mischief and determination to make the most out of life.

Preparing to visit the Sénéjac vineyard with sons, 1992

Doris (Merlot, Malbec and Cabernet Franc) was a woman ahead of her time. Bold, forthright and determined with a sense of style and elegance. Doris was a leader not a follower.

12


Prue Barton and David Griffiths, a recipe for success at Mister D, Tennyson Street Napier

From the Kitchen My introduction to the hospitality industry was with Prue Barton and David Griffiths when we first worked together in 2002 with the new opening of Craggy Range.

After working together on our successful Champagne dinner in December, it is my pleasure to add a recipe from the kitchen of Mister D.

Since then, every venue I‘ve ever worked in or managed was benchmarked against Prue and David’s food and service standards.

As a nice and simple summer salad, I’d match this with something light and fun. Go local with the 2019 Hancock & Sons Lillies Rosé. RRP $24

13


Summer Prosciutto, Vanilla Apricots & Cos Lettuce Salad Serves 4 This fresh crisp and easy salad is a great addition to any table. At Mister D we use Spanish IbĂŠrico ham. It is a straightforward assembly and is more about the shopping and having quality ingredients in the pantry.

14


Ingredients 250g sliced prosciutto (purchase from Vetro) 500g fresh apricots, halved 2 small heads of cos lettuce Forum Chardonnay Vinegar

Sugar Syrup ½ cup water ½ cup castor sugar ½ cup white wine vinegar 1 vanilla pod, seeds scraped out 1 cinnamon stick 1 star anise

Place all the sugar syrup ingredients and spices in a pot and bring to the boil, dissolving the sugar. Place the halved apricots in the syrup and leave to cool and steep for a few hours. Remove half the apricots and slice. Purée the other half to make a sauce, adding in a dash of chardonnay vinegar to make smooth. Assemble on a platter with the cos leaves and apricot purée. Top with folded prosciutto, sliced apricots and splash over some extra chardonnay vinegar.

15


W W W. D E C O C I T YC E L L A R S . C O . N Z © 2 0 2 1 C A R L H AY E S

Profile for cellarmag

Cellar Magazine Jan/Feb Edition  

Deco City Cellars / Cellar Ahuriri share the latest tasted and rated wines, we introduce you to Jenny Dobson and share a recipe from the kit...

Cellar Magazine Jan/Feb Edition  

Deco City Cellars / Cellar Ahuriri share the latest tasted and rated wines, we introduce you to Jenny Dobson and share a recipe from the kit...

Profile for cellarmag
Advertisement