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THE WINE AWARDS ISSUE www.winenzmagazine.co.nz

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CONTRIBUTORS Martin Gillion, Daniel Honan, Anne-Marie Nansett, Louis Pierard, John Saker, Charmian Smith, Vic Williams.

PHOTOGRAPHY Courtesy of Winenz.com Richard Brimer

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CONTENTS

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AND THE WINE WINNERS ARE..

New Zealand International Wine Awards The winners are on show.

Marlborough Wine Awards.

A diverse range of winners with much more than Sav Blanc.

16 Hawkes Bay

recovering with great wines and a must visit Cellar Door.

23 New World

Supermarkets show off the best at retail.

Plus some wine and food pairing.

30 Aotearoa Wine

Awards.

The best from every region.

36 Organic Wine Awards.

All certified.

38 Marlborough Wine

and Food Festival.

Essential to visit and stay on the experience the regional best.

44 The oldest Australian vines to the best Australian wines.

48 Chef Mark Southon 44

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offers more food and wine pairing.

Time to order Mark's recipe book.

www.winenzmagazine.co.nz

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WineSECTION Awards HEAD NEW ZEALAND INTERNATIONAL WINE SHOW AWARDING WINES OF THE WORLD

Sir George Fistonich Award DANIEL & ADELE LE BRUN Daniel Le Brun has been called the Grandfather of Méthode Traditionelle in New Zealand. Daniel is involved in every stage of creating our wines and is somewhat of a perfectionist, never wavering in his commitment to creating wine the way he learned from his father in Champagne.

Daniel's wife, Adele, is responsible for marketing and business development. Adele has built two successful, nationally recognised brands, most recently No. 1 Family Estate. Adele is the force behind our elegant bottles and labels which have won international acclaim and much admiration in the cellar door. Adele is passionate about the future for New Zealand Méthode Traditionelle in the worldwide market and is a founding member of Méthode Marlborough, a group dedicated to building recognition and respect for the heritage and quality of Marlborough's Méthode Traditionelle wines.

(From No. 1 Family Estate Website)

Daniel & Adele Le Brun - Sir George Fistonich recipients.

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TROPHIES 2023

96 POINTS

GIESEN ESTATE RIESLING 2023  Trophy for Champion Riesling  Trophy for Champion Commercial White Wine

96 POINTS

BRANCOTT LETTER SERIES O*

Enjoy striking notes of lime and mandarin and delicious, succulent, juicy sweetness. A vivacious Riesling with succulent citrus blossom, alluring lime and sweet mandarin with a delightfully crisp, refreshing off-dry finish.

CHARDONNAY 2022  Champion Wine of the Show  Trophy for Champion Chardonnay

Wonderfully fragrant with peach and grapefruit on the nose with hints of vanilla, roasted cashew and gunsmoke. It's rounded, fleshy and lingering with biscuity flavours in the palate together with nougat and accents of citrus on the long and beautifully creamy finish that lingers so beautifully.

96 POINTS

LEEFIELD STATION GEWÜRZTRAMINER 2022  Trophy for Champion Gewürztraminer

Notes of fresh lychee, white peach and apricot with orange peel and ginger spice. Plush with juicy acidity, dry on the finish.

96 POINTS

GIESEN ESTATE PINOT GRIS 2023  Trophy for Champion Pinot Gris

This Pinot Gris entices you with fresh pear, peach, nuances of almond meal.

Rich fruit with a touch of creaminess and subtle spice leads into a lively, off-dry finish.

94 POINTS

MOUNT RILEY ALBARINO 2023  Trophy for Champion Other White Wine Varieties

Dry with ripe citrus and stonefruit flavours, mouthwatering acidity, and a lengthy salty saline finish.

94 POINTS

LINDAUER SPECIAL RESERVE 96 POINTS

VAVASOUR SAUVIGNON BLANC 2023  Trophy for Champion Sauvignon Blanc

Excellent fruit concentration, fresh tropical fruit with a touch of oyster shell minerality.

ROSÉ NV  Trophy for Champion New Zealand Sparkling Wine

Fresh and vibrant with notes of strawberries, crisp apple and elegant brioche notes. A soft wine with a lingering finish.

www.winenzmagazine.co.nz

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WINE AWARDS

Winemaker of the Show

94 POINTS

CHARLES HEIDSIECK BRUT RESERVE CHAMPAGNE NV  Trophy for Champion Champagne & Methode

Traditionelle Freshly baked brioche aromas, apricots, creamy nougat and a hint of cherry. Fine persistent bead, top class!

DUNCAN SHOULER DIRECTOR OF WINEMAKING – GIESEN GROUP LTD.

3 Trophies, 3 Double Gold medals, 2 gold medals.

Duncan has always loved science and the outdoors.

Winemaking in Marlborough allows him to enjoy his two passions every day.

Growing up in England and studying marine biology in Scotland may not sound like the ideal pathway to a winemaking career, but it’s been effective for Giesen Chief Winemaker, Duncan Shouler.

96 POINTS

SUGAR LOAF NOBLE RIESLING 2018  Trophy for Champion Sweet Wine

Beautifully scented bouquet - floral with honey and stonefruit aromas. Beeswax and apricots on the rich luxurious palate, absolutely luscious.

96 POINTS

MONTFORD ESTATE ROSÉ 2023  Trophy for Champion Rosé

Melon and bright florals present on the nose, with the palate boasting red berry, red apple fruits, and crisp acidity. Refreshing and dry.

94 POINTS

DUBLIN ST RESERVE PINOT NOIR 2020  Trophy for Champion Pinot Noir

Succulent ripe dark cherries with subtle spice and wood smoke. Silky smooth mouthfeel.

After beginning his marine biology studies in Scotland, he transferred to the University of Auckland for his final year. Sold on the Kiwi outdoors life he remained in New Zealand after his studies, moving to Bay of Plenty as a scuba instructor. After a couple of years, he returned to university completing a Masters in Winemaking.

While studying winemaking, Duncan worked and undertook research in Marlborough and for the following few years he gained winemaking experience throughout New Zealand including Martinborough and Central Otago, as well as completing vintages in Bordeaux and California.

Duncan’s experience at boutique wineries, large commercial operations and every winery in between has shaped his winemaking approach. He always aims to incorporate small, hands-on winemaking techniques and philosophies, even when he’s making accessible, good value wines.

Duncan’s thirst for knowledge has led him on the journey of becoming a Master of Wine, with stage one (of three stages) successfully under his belt.

A large portion of Duncan’s winemaking career has focused on Pinot Noir. He loves the challenge of this fickle variety and its ability to express its origins so clearly, saying there’s nothing quite like a great Pinot Noir! That said, Duncan loves all wine and all varieties, claiming his favourite wine is the next bottle he’s about to open that he hasn’t tried before.

Working for Giesen means Duncan is based in the heart of the beautiful Marlborough environment so when he’s not working he can indulge his favourite outdoor pursuits such as; diving, kayaking, fishing and hiking. Duncan recommends the Mt Fishtail overnight hike as one of the region’s finest – suggesting the perfect reward for completing the overnight tramp is a bottle of Giesen Single Vineyard Pinot Noir.

Duncan started at Giesen in 2017 as Senior Winemaker, he assumed the role of Chief Winemaker in 2020 and with the growth of the winery and operations in Marlborough he has now taken on the role of Director of Winemaking.

(Profile from Giesen Group Ltd website)

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96 POINTS

CHURCH ROAD 1 SINGLE VINEYARD REDSTONE MERLOT 2021  Trophy for Champion Pinot Noir

Dark plums, berry fruit, lavender, cedar, rose & thyme. Cacao, graphite and iron bring depth. Long & elegant on the finish - a powerful wine.

Wine Company of the Show PERNOD RICARD NEW ZEALAND

Won: 4 Trophies, 3 Double Gold medals, 16 Gold medals, 17 Silver medals.

96 POINTS 94 POINTS

BEACH HOUSE

KRONDORF FOUNDERS VIEW BAROSSA

MONTEPULCIANO 2021

CABERNET SAUVIGNON 2021  Trophy for Champion Cabernet Sauvignon

Loaded with blackberry, blackcurrants & strong cassis flavours. Fine tannins with hints of after dinner mint on the lingering finish.

96 POINTS

TRINITY HILL HAWKE'S BAY SYRAH 2021  Trophy for Champion Syrah  Trophy for Champion Commercial Red Wine  Trophy for Champion Syrah and Predominant Blends

Bursting with blueberry, raspberry, and blackberry fruit flavours. Supple tannins, crisp acidity and toasty oak, combine on the palate to produce a lingering & spicy finish.

 Trophy for Champion International Red Wine

Varieties Boysenberry, cherry stone, tar, and spice aromas saturate the nose. The palate is awash with ripe red fruits and punchy velvety tannins.

96 POINTS

CHURCH ROAD 1 SINGLE VINEYARD REDSTONE MERLOT 2021  Trophy for Champion New Zealand Bordeaux

Red Wine Dark plums, berry fruit, lavender, cedar, rose & thyme. Cacao, graphite and iron bring depth. Long & elegant on the finish - a powerful wine.

94 POINTS 96 POINTS

TENAFEATE CREEK JUDGEMENT SHIRAZ 2021  Trophy for Champion Shiraz & Predominant blends

Brooding and complex. Violets and blackcurrants on the bouquet with layers of dark berry fruits, coffee, chocolate and cinnamon spice on the palate.

GRAHAM'S FIRST FLIGHT COLHEITA PORT 2003  Trophy for Champion Fortified Wine

Caramel aromas with toffee and vanilla.

Mouthfilling and creamy on the palate with ripe red berry fruits and berry compote.

www.winenzmagazine.co.nz

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WINE AWARDS

Judging Wines JUDGING wines is a nuanced and sensory-rich process that involves evaluating various aspects, encompassing both objective and subjective elements. Wine judges employ a systematic approach to assess wines, considering factors such as appearance, aroma, flavor, and overall balance. The evaluation often begins with a visual inspection, where judges assess the wine's color, clarity, and viscosity.

Aromas play a pivotal role in wine judging, as the nose is a powerful instrument in deciphering the wine's complexity. Judges analyze the bouquet, identifying primary, secondary, and tertiary

aromas that provide insights into the grape variety winemaking techniques, and aging process.

Tasting involves savoring the wine on the palate, assessing its texture, acidity, tannins, and overall structure. A well-balanced wine showcases harmony between its components, with no single element overpowering the others.

Judges also consider the wine's finish - the lingering taste that remains after swallowing - as it provides valuable information about quality.

While there are standardized guidelines for wine judging,

personal preferences and individual palates inevitably influence the process. Experienced judges draw upon their knowledge of various wine styles, regions, and grape varieties to provide a fair and informed evaluation.

Ultimately, judging wines is an art as much as it is a science.

It requires a blend of expertise, sensitivity, and a deep appreciation for the diverse expressions of this ancient and complex beverage.

Whether in a competition or casual setting, the evaluation of wines serves to recognize and celebrate the craftsmanship and artistry of winemakers worldwide.

GOLD AND TROPHY FOR BEST NZ SPARKLING WINE – CHAMPAGNE & SPARKLING WINE WORLD CHAMPIONSHIPS 2023, SEPT 2023 4 STARS AND BEST BUY – CUISINE, NOVEMBER ISSUE 2023

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Thoughtful winemaking A HIGHLIGHT OF THE MARLBOROUGH WINE SHOW WITH MORE THAN 400 MEDALS AWARDED Refined and thoughtful winemaking techniques have been celebrated by judges at the 2023 Marlborough Wine Show, sponsored by QuayConnect.

A panel of 17 judges tasted more than 550 entries last week, awarding 46 gold medals to wines of all varieties, from right across Marlborough’s subregions.

Guest judge Emma Jenkins MW was impressed by the ability of winemakers to produce quality wines across the board, particularly following a few tricky vintages from 2021 - 2023.

“What I really liked about some of the wines from those vintages was that winemakers had been really sensitive in the way they handled the fruit,” she says.

“I tasted some stunning aromatic wines … as well as the usual suspects like Pinot, Sauvignon [Blanc] and Chardonnay.”

For fellow guest judge Stephen Wong MW, Chardonnay was a ‘super standout’ of the show, with Pinot Noir entries also piquing his palate.

The quality of Chardonnay he tasted last week was on par with the level serious winemakers are trying to achieve across the world, he says.

“There's just something about the kind of Chardonnays that Marlborough is making, which is right on point with where the world's palates are converging. It's a great opportunity if we can make the most of that,” he says.

“There's that combination of freshness, vibrancy, very, very careful winemaking, everything is very sensitively handled. It feels like the winemakers in Marlborough have their finger on

the pulse of what people want to drink with Chardonnay right now.”

The pair thought this year’s entries further confirmed Marlborough’s ability to produce worldclass wines of all varieties.

“Marlborough is obviously really known for its Sauvignon [Blanc], and rightly so, but I’m just consistently amazed by the range, and the quality of Marlborough. It’s a special place to grow grapes and make wine,” Emma says.

Chief Judge Stu Marfell was very pleased with the quality of entries for 2023, and felt it was a true showcase of wine excellence in Marlborough.

“It was a thrilling line up of wines that we tasted. The level of quality and thoughtful winemaking that we have here in Marlborough is impressive. Our wines have a true sense of place, they are uniquely Marlborough but they’re also worthy of international praise.”

“It was wonderful to see the calibre of entries right across the board, showcasing our diversity not only of style and variety, but also the diversity of our soils and sites – their T rangawaewae was very evident,” he says.

More than 400 medals were awarded in total, with 37 of the 46 gold medal winning wines also eligible for a subregional trophy.

Eighty-four wines, making up 28 entries in the NZ Wine Centre Legacy Award category of the show, sponsored by Marlborough Research Centre, are yet to be tasted.

ū

 The 2023 Marlborough Wine Show, sponsored by QuayConnect, is a regional wine competition run by Wine Marlborough Ltd.  The Marlborough Wine Show was created by Belinda Jackson and Margaret Creswell in 2011.

It was purchased by Wine Marlborough Ltd in 2017.  The aim of the show is to: • Champion Marlborough wine excellence and wine provenance • Promote sub-regionality and diversity of wines grown in New Zealand’s largest wine region • Promote and foster wine show judging talent within the region  The competition rewards top-performing wines with trophies, gold, silver, and bronze medals scored using the 100-point system.  Wine Marlborough Ltd is the trading name of the Marlborough Winegrowers Association, representing wine companies and grape growers from Marlborough.

The Legacy Trophy is designed to celebrate wines with pedigree and is awarded to the wine producer with the highest scores from three vintages within a 10-year period and a minimum gap of two years between each vintage.

Guest judge Oz Clarke will be joining Stu Marfell and Ben Glover to assess the category entries on November 6.

Trophy winners for all categories will be announced at the Marlborough Wine Show Celebration Evening, which is also a celebration of 50 years of Marlborough wine, taking place on November 17, 2023. www.winenzmagazine.co.nz

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WINE AWARDS

Pinot Noir the Champion of the Marlborough Wine Show Isabel Estate Marlborough Pinot Noir 2021 has been named the Champion Wine of the 2023 Marlborough Wine Show, sponsored by QuayConnect.

THE wine was a standout for judges, picking up four trophies in total, including the De Sangosse NZ Champion Current Vintage Pinot Noir, The Coterie Wine of Provenance and Wine Marlborough Ltd Champion Wairau Valley wine.

Chief Judge Stu Marfell said the Champion wine was a clear standout for judges.

“It showed not only how far we have come with Pinot Noir in Marlborough, but also a glimpse into the future. Pristine fruit, combined with thoughtful and sensitive winemaking has created a wine with elegance and vibrancy,” he says.

It was the second year in a row that Pinot Noir was crowned champion wine, further solidifying Marlborough as a premium region to grow and produce world-class cool climate Pinot Noir.

“While we have rightfully gained recognition for producing some of the world's best Sauvignon Blanc, we have also been working hard on creating some of the best Pinot Noirs as well,” Stu says.

“Marlborough is a winemaker's dream. We have so many great vineyards with great soils, and now with vine age and experienced winemaking teams we are creating some of the most complex and interesting Pinot Noirs.”

Alongside making an impression with Pinot Noir, Isabel Estate proved tough competition

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with Chardonnay at the show.

Isabel Estate Wild Barrique Chardonnay 2022 and Isabel Estate Marlborough Chardonnay 2020 took the Champion current vintage Chardonnay, and Champion 2020 and older Chardonnay trophies, both sponsored by Bragato Research Institute, respectively.

Twenty-two trophies were presented at The Marlborough Wine Celebration Evening Honouring 50 Years of Marlborough Wine, on Friday evening.

The highly sought-after NZ Wine Centre Legacy Trophy, sponsored by Marlborough Research Centre, was this year presented to Tohu Wines for their TOHU Rewa Méthode Traditionnelle Blanc de Blancs 2011, 2014, 2016.

Launched in 2013, the award is a special one for the industry, and is designed to celebrate wines with pedigree. It is awarded to the wine with the highest scores from three vintage wines within a 10-year period and a minimum gap of two years between each wine, demonstrating both excellence and consistency.

This year, Wine Marlborough Ltd was thrilled to have Oz Clarke from the UK

visit Marlborough in our 50th anniversary year and join the judging panel for the special Legacy award, says general manager Marcus Pickens.

“Oz, is a world-leading wine expert, known for his phenomenal palate. We felt it was especially appropriate to have him join the Legacy Award judging panel this year to provide an outside view on how wines in our region age and develop.”

The evening was a celebration of 50 years since the beginning of the modern Marlborough wine industry and was MC’d by Chair of the Marlborough Winegrowers Association, Beth Forrest.

It included panel discussions from Marlborough wine industry pioneers, many of whom have been involved with the industry since its inception. Five decades is a significant milestone for the entire Marlborough industry, but particularly for those people who have been involved since the start, Marcus says.

“It’s a timely reason to give a nod to the past, to look back and think, ‘Gosh, there were a lot of people who knew there was something magical here!’. It allows us to develop a sense of drive and optimism. It’s a springboard for Marlborough to become an even more unbelievable force in wine,” he says.

Four pioneers of Marlborough wine were also recognised with Wine Marlborough Lifetime Achievement Awards at the dinner; James Healy, Dave Pearce, Tessa Anderson and Murray Gibbons joined a growing list of industry leaders who have championed Marlborough wine for the best part of five decades.

The Workplace Wellbeing Impact Award 2023 was presented to Spy Valley Wines, alongside the Workplace Wellbeing Leadership Award 2023, which was presented to Yealands Wine.

ARA RESOLUTE PINOT NOIR 2021 $34.99 Marlborough Pinot Noir at its best. Lush summer fruits, strawberries, ripe cherries and blueberries interplay with dark chocolate and hints of porcini mushrooms. This certified organic and vegan-friendly Pinot Noir has a rich palate, fine grain tannin and juicy acidity that supports a long alluring finish.

CATALINA SOUNDS SOUND OF WHITE SAUVIGNON BLANC 2022 $30 A touch of struck match initially, it opens beautifully to reveal guava, crushed passionfruit seed and distinct cool climate herbs. The palate is weighty, balanced texture and a lengthy, savoury finish that is dry and poised finely with Sauvignon Blanc acidity.

ISABEL ESTATE MARLBOROUGH PINOT NOIR 2021 $35.99 Red apple, pear, jasmine and subtle underlying ginger spice aromas give this Pinot Gris immediate appeal.

Crafted in a dry style the wine shows precision and restraint yet delivers an expressive palate with layers of pear, nectarine and baked apple tart. A creamy and textural mid palate add weight and complexity to the wine leaving a lasting impression. Drinking beautifully now and will continue to show well over the next few years.

BABICH MARLBOROUGH PINOT NOIR ROSÉ 2023 $19.95 Rose petal and raspberry aromas with watermelon and dried herbs.

Strawberry, raspberry and stone fruits are joined on the mid-palate by red forest fruits and guava. This wine has a creamy texture and a lingering rose on the finish.

DEUTZ PRESTIGE 2017 $32.99 The 2017 Deutz Prestige blend was made with 64% Chardonnay with fruit coming from our Renwick and Brancott Vineyards and 36% Pinot Noir from our Fairhall and Renwick Vineyards. The synergy of these fruit sources delivers an expressive, complete wine with a fine balance of fruit, acid and texture. Grapes were picked at optimum fruit ripeness to ensure delicate fruit flavours and attention was placed on good acid sugar balance.

ISABEL ESTATE MARLBOROUGH CHARDONNAY 2020 $29.99 Displaying a brilliant straw and lime tinted hue, the wine delivers a fragrant and complex medley of white nectarine and gun smoke complemented by underlying notes of flint, vanilla bean and toasty aromas. The palate displays restraint and is tightly woven with hints of French oak, creating a wine with class and evolution with bottle age. www.winenzmagazine.co.nz

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WINE AWARDS

ISABEL ESTATE MARLBOROUGH WILD BARRIQUE CHARDONNAY 2022 $39.99 A powerful and vibrant wine displaying notes of gun smoke and struck match, complemented by white peach and nectarine. Wholemeal, cracked pepper and savoury notes add to the complexity of this wine.

Grapefruit and lime notes give the palate poise and restraint and complement the hints of French oak. A lively wine that will age gracefully.

RAPAURA SPRINGS RESERVE PINOT GRIS 2023 $19.99 Our Reserve Pinot Gris has inviting nashi pear, apricot, and rock melon aromas, with a hint of spice.

Full of fruit character, but not too sweet, this off-dry wine is delightfully drinkable. The flavours linger long after your glass is empty.

SAINT CLAIR PIONEER BLOCK 28 CAMP BLOCK PINOT BLANC 2020 $32 LAWSON'S DRY HILLS THE PIONEER TILLY'S SINGLE VINEYARD 2020 $50.00 The nose is pronounced with a beautiful mix of cherry and raspberry characters intertwined with spicy French oak notes. The palate offers a richness and generosity while maintaining elegances. Red berry fruit dominates but there are also warm vanilla notes and some subtle, savoury characters.

The grapes were gently harvested and pressed. The free run juice was fermented in stainless steel with the selected yeast M2. Post fermentation the wine was left on lees to add complexity and roundness to the palate.

Components of two selected parcels were blended post ferment, lightly fined and carefully finished for bottling.

MOUNT RILEY MARLBOROUGH GEWURZTRAMINER 2023 $15 STONELEIGH RIESLING 2023 $17.99 The Stoneleigh range consists of distinctive, elegant, fruit forward Marlborough wines that reflect the unique terroir of our stone-studded vineyards. Started by nature and finished by the talents of the Stoneleigh winemakers, our philosophy of minimum intervention in the winery ensures that the vibrant avours of Stoneleigh are captured in each and every bottle.

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The grapes for this wine were grown in our Omaka Valley Vineyard in Marlborough. Moderate yields, and an amazing Indian Summer over harvest made for a happy winemaking team and some outstanding flavour in our Gewurztraminer fruit. We harvested the fruit at night in cool temperatures to preserve the wonderful flavours and aromatics. The grapes were gently pressed and the juice settled prior to fermentation in stainless steel tanks at cool temperatures to retain the bright, varietal aromatics. Four months on lees post fermentation, built texture and complexity.

THE DOCTORS' RIESLING 2022 $22 Nothing’s quite as fun as our Riesling. It’s like biting into a deliciously crisp Granny Smith apple while simultaneously licking lime sherbet and apricot.

So easy to drink, with the perfect balance of fruit sweetness and fresh acidity at a modest 9% alcohol. A much better way to enjoy life.

TOHU REWA MÉTHODE TRADITIONNELLE BLANC DE BLANCS 2011, 2014, 2016 $39.99

TRIPLEBANK SAUVIGNON BLANC 2023 $21.00 This light gold wine meets the nose with a bouquet of pungent aromas ranging from gooseberry, tomato leaf and cut grass. The satisfyingly weighty palate has notes of pear underpinned with grapefruit acidity and a racy minerality. This wine is complex and layered, inviting you to linger and discover.

WAIRAU RIVER RESERVE BOTRYTISED RIESLING 2022 $30

This traditionally made wine displays lifted aromas of bright citrus fruit, crisp fresh apples and refined touches of brioche and toasted hazelnut. Extended lees aging in the bottle has resulted in a wine that displays a fine, persistent bead and rich, creamy mousse. Finely balanced with a touch of minerality, this wine leads to an elegant, long and crisp dry finish.

Intensely concentrated luscious flavours stack the palate of this wine. The botrytis concentration is classic, defined by a honeyed toastiness that mingles with the fruit derived marmalade and dried apricot characters. A remarkable wine that will endure and evolve over many years of cellaring.

VILLA MARIA SINGLE VINEYARD TAYLORS PASS SAUVIGNON BLANC 2022 $29.99

WAIRAU RIVER SAUVIGNON BLANC 2023 $20

The 2022 Single Vineyard Taylors Pass Sauvignon Blanc has lifted aromatics of fresh garden peas and blackcurrants mingled with herbs such as coriander.

On the palate are concentrated flavours of jalapeno and lemongrass, with a punchy finish of lime zest and a hint of gunflint. A key point of interest in this wine is the chalky texture reminiscent of wet river stones.

Sourced exclusively from our oldest Sauvignon Blanc block, this is a wine that tempers intense fruit concentration with finesse, elegance and restraint.

Characteristic tropical fruits and citrus combine with more subtle dried herb and floral notes, the palate is refined and balanced with mineral acidity providing focus and length in combination with textural elements from barrel fermentation and ageing.

ZEPHYR CHARDONNAY 2020 $31.99 This has rich-peach aromas with lemon curd and zest, as well as a spicy hazelnut edge. The palate is nicely spliced with supportive oak influence. Fresh peach and lemon flavors hold the finish.

www.winenzmagazine.co.nz

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WINE AWARDS

Bayleys Hawke’s Bay Wine Awards celebrates the regions viticulture heros Hip Hip Syrah!!

THE Mission Estate Reserve Syrah 2021 took the title of Champion Wine of the Show in grand fashion and also received the Hawke’s Bay A&P Society Syrah Award during the ceremony which will undoubtedly give this Syrah greater recognition in Hawke’s Bay, New Zealand and internationally.

Hawke's Bay A&P Society are extremely grateful to the Hawke's Bay Wine industry for again entering their world class wines to be judged for the 2023 Bayleys Hawke’s Bay Wine Awards.

What was created by a group of incredibly passionate wine industry professionals 23 years ago, has now

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become a poignant event on the Hawke’s Bay calendar.

Guests tasted all award-winning wines paired with three courses of delectable Hawke’s Bay food, provided by a collaboration of the amazing food on offer in the Toitoi precinct - Dish Catering, Cellar 495 and Long Island Delicatessen.

Chefs each produced one course to compliment wines for a true taste sensation.

General Manager for the Hawke’s Bay A&P Society, Elisha Milmine, said ‘these Wine Awards exist both to honour the incredible talent we are able to enjoy in the winemaking sector here in Hawke’s Bay, and to

showcase that talent to the world.

Winemaking is key to the success of our region’s primary sector and it’s important to stop, take stock, reflect, and recognise excellence within this industry each year.”

This year highly acclaimed judges from across the globe judged all wines entered, led by Chair of Judging Matt Kirby, Clearview Estate, Greg Lane - Mount Difficulty, Leah Kirkland - Josh Emmitt Group, Richard Painter – Indevin, Jane Cooper - Alexia Wines, Nick Picone - Sacred Hill, Steve Flamsteed - Wine Consultant, Warren Gibson - Trinity Hill, Kate Radburnd - Radburnd Cellars,

Rod Easthope -Easthope Family Winegrowers, Jess SunderlandWells - Indevin, Ben Tombs - Craggy Range, Ollie Powrie Chateau Garagiste, Brittany Turlock - Trinity Hill, Casey Mackintosh – Indevin, Paul Barber – Delegats and Chelsea Abramoff.

Events & Sponsorship Manager, Jacqui D’Ath says that over 278 wines were tasted and judged with Syrah and Chardonnay being the two largest categories of wines entered and judged this year – at the beautiful Toitoi HB Arts & Events Centre in September. She stated that as her first time managing this event, she was extremely excited to see the judging of Hawke’s Bays incredible wines by such a talented, experienced, and knowledgeable group of wine makers and industry leaders’.

Jacqui also added that she is incredibly proud to be the Events & Sponsorship Manager for the longest standing regional Wine Awards.

Matt Kirby, Chief Winemaker at Clearview Estate Winery and Chairman of Judges and Chair of the Bayleys Hawke’s Bay Wine Awards Committee for the second year says he’s continually enthused with the quality of the wines that are entered each year and expected 2023 to be no different. “There is a sense of optimism among Hawke’s Bay winemakers right now – the calibre of the harvest and wines produced has exceeded expectations and Hawke’s Bay wines are continuing to pick up accolades across the globe. Matt anticipated a high-quality wines in the judging line up and a fantastic showcase of what our region has to offer wine lovers and he wasn’t disappointed. Matt also commented that he would like to once again thank Clearview Estate and it’s owners Tim Turvey and Hilma van den Berg, for allowing him to chair such an important regional celebration of Hawke’s Bay wines.”

Winners of the 2023 Bayleys Hawke’s Bay Wine Awards were announced at what was a spectacular celebration of world class wines.

Bayleys Hawke’s Bay Wine Awards OFFICIAL RESULTS FOR 2023 The 2023 Champion Wine of Show Mission Estate Syrah 2021 The Hawke’s Bay Wine Growers Hall of Fame for 2023 Peter Cowley Champion Commercial Wine for 20223 Villa Maria Reserve Hawke’s Bay Albarino 2022 Champion Single Vineyard Wine for 2023 Beach House Cabernet Franc 2021 Outstanding Wine of Provenance for 2023 Church Road McDonald Series Cabernet Sauvignon 2021 / 2015 / 2009 Sparkling Wine for 2023 Te Awanga Estate ‘Loved Up’ Methode Traditionnelle 2016 Sauvignon/Semillon for 2023 Church Road Grand Reserve Sauvignon Blanc 2019 Pinot Gris for 2023 Church Road Gwen Pinot Gris 2022 Rose for 2023

Hawkes Bay Cellar Door of the Year for 2023 Ash Ridge Wines Premium White Varietals & Blends for 2023 Esk Valley Artisanal Hawke’s Bay Chenmin Blanc 2022 Chardonnay for 2023 Black Barn Vineyards Barrel Fermented Chardonnay 2022 Red Blends, Merlot Dominant for 2023 Trinity Hill Hawke’s Bay Merlot 2020 Red Blends Cabernet Sauvignon Dominant for 2023 Church Road McDonald Series Cabernet Sauvignon 2021 Syrah for 2023 Mission Estate Reserve Syrah 2021 Other Premium Red Varietals and Blends for 2023 Beach House Cabernet Franc 2021 Sweet Wine for 2023 Church Road Grand Reserve Noble Pinot Gris Wine for 2023 Kayla Nielsen Albarino 2023

Esk Valley Hawke’s Bay Rosé 2023

For more information, photos or for the full results catalogue contact General Manager Elisha Milmine on 021 792 680 or the Events Manager, Jacqui D’Ath on 021 736 907

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WINE AWARDS SPARKLING TE AWANGA ESTATE 'LOVED UP' METHODE TRADITIONNELLE 2016 Golden straw with a fine bead of bubbles, it smells like a freshly baked pear and peach brioche and tastes like loquats and lychee with an attractive vanilla character. The wine is generous, rich and mouth-filling and showing appealing secondary characters from extended aging on lees with a beautiful dry finish.

OTHER PREMIUM WHITE VARIETALS & BLENDS ESK VALLEY ARTISANAL HAWKES BAY CHENIN BLANC 2022 This wine reveals classic Chenin Blanc notes of baked apple, peach, citrus and honey. It is dry in style with a full and rich palate, enhanced by long term ageing on yeast lees.

PINOT GRIS - BEST IN CLASS CHURCH ROAD GWEN PINOT GRIS 2022 A dry, fresh and mineral driven Pinot Gris with exceptional length and finesse on the palate. On the nose, the wine is reminiscent of ripe autumn orchard fruit, lifted by notes of honeysuckle with a savoury complexity and subtle minerality providing depth and interest.

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SAUVIGNON BLANC AND/OR SEMILLON CHURCH ROAD GRAND RESERVE SAUVIGNON BLANC 2019 On the nose, the wine exhibits fragrant elderflower, grapefruit, basil and passionfruit notes with richer underlying stonefruit characters. This is complimented by subtle oak bringing and underlying creamy / vanillan richness. On the palate the wine is full, finely textured and persistent with a slightly dry, flinty edge.

CHARDONNAY BLACK BARN VINEYARDS BARREL FERMENTED CHARDONNAY 2022 Eye: lemon straw with green hues.

Nose: citrus peel, fig and stone fruit. Toasty oak with hint of flintiness.

Taste: full palate texture integrated with a seamless finish.

ROSÉ ESK VALLEY HAWKES BAY ROSÉ 2023 This dry style Rosé is widely regarded as New Zealand's premium Rosé and has won many awards since its first vintage in 1991. It is an excellent choice with many foods or as an aperitif. It is a beautiful pale luminescent pink, dry to taste with aromas and flavours of redcurrants, strawberry and fresh picked herbs .

SYRAH MISSION RESERVE SYRAH 2021 Dark fruit, cracked pepper and spice, intense with a fine texture and long finish.

CABERNET SAUVIGNON AND CABERNET PREDOMINANT BLENDS CHURCH ROAD MCDONALD SERIES CABERNET SAUVIGNON 2021 No notes available

MERLOT AND MERLOT PREDOMINANT BLENDS TRINITY HILL HAWKE'S BAY MERLOT 2020 Soft, ripe tannins make this wine serious yet eminently drinkable.

OTHER PREMIUM RED VARIETALS & BLENDS BEACH HOUSE CABERNET FRANC 2021 Violets, spice, chocolate, and damson plum saturate the nose whilst the palate is rich and opulent giving loads of dark red fruits.

SWEET WINE BEST IN CLASS CHURCH ROAD GRAND RESERVE NOBLE PINOT GRIS 2021 Appealing ripe pear, peach, honeysuckle, and spice is overlaid with flavours of dried apricot, caramel, vanilla and honey. On the palate the wine is lush, full bodied and sweet, with well balanced acidity keeping the richness in check.

CHAMPION COMMERCIAL WHITE WINE VILLA MARIA RESERVE HAWKES BAY ALBARINO 2022 The 2021 Reserve Albariño displays intensely pure and expressive characters of ripe peach and citrus lime entwined with a subtle saline mineral complexity.

The palate starts rich and concentrated before flowing to a long and sleek finish, where notes of lime brightly echo long after.

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WINE AWARDS

CHAMPION SINGLE VINEYARD WINE

PROVENANCE AWARD

BEACH HOUSE CABERNET FRANC 2021

CHURCH ROAD MCDONALD SERIES CABERNET SAUVIGNON 2021 / 2015 / 2009

Violets, spice, chocolate, and damson plum saturate the nose whilst the palate is rich and opulent giving loads of dark red fruits.

No notes available

CHAMPION WINE OF SHOW MISSION RESERVE SYRAH 2021 Dark fruit, cracked pepper and spice, intense with a fine texture and long finish.

Try Our Award Winning Cabernet Franc For Yourself 3 Trophy Winning Vintages

2019, 2020, 2021

Beach House Wines

Buy Online at beachhouse.co.nz

Quality Gimblett Gravels Wines

Spend an afternoon at Ash Ridge HAWKE’S BAY’S CELLAR DOOR OF THE YEAR It’s been two years since Leith and Tracy Ashworth took a chance of purchasing Ash Ridge Wines.

They’ve spent their anniversary celebrating winning Cellar Door of the Year at the prestigious Bayleys Hawke’s Bay Wine Awards.

“IT’S been huge since taking over Ash Ridge. We’ve been certified as an organic vineyard, and are producing a creative variety of wines, including our gold medal winning Premium Riesling and Sauvignon Blanc,” says Leith.

“On top of that, we’re building a fresh cellar door experience where everyone feels at home. That’s our dream, and we couldn’t be happier to be named Hawke’s Bay’s Cellar Door of the Year.”

Owned and operated by the Ashworth’s from the ground up, head winemaker Leith produces his wines grape to glass on site.

Their Wine Club is re-launching in 2024, with six wines being home delivered to members three times a year. A ‘Premium Wine Club’ has been added to the offer, too.

The welcoming cellar door and tasting room offers a leafy al fresco space complete with playground and garden games, perfect for the entire family. Spend the afternoon with a glass of wine or two, grazing on a fresh platter amongst the grapevines. It’s the perfect Hawke’s Bay experience! And for those looking to explore Bridge Pa, self guided cycling tours with On Yer Bike start at Ash Ridge.

Ash Ridge Wines is located 15 minutes from Hastings or 20 minutes from Napier at the heart of the Bridge Pa Triangle, open 7 days through January.

Visit www.ashridgewines.com to book or join the Ash Ridge Wine Club.

ASH RIDGE 2023 ESTATE ROSÉ The Ash Ridge 2023 Estate Rose is 100% Syrah-based and is composed of the Chave clone. The fruit was machine-harvested in April, where it went directly to press. From here, it underwent a 3-hour press cycle. Only the free-run juice was collected, and it was pumped directly to tank.

A cold-temperature ferment extended the fermentation period for a total of two months and allowed the wine to develop an aromatic complexity of stone fruit, strawberry, mineral, and floral notes. It is a wine that is a perfect partner for the summer holidays.

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WINE AWARDS ASH RIDGE 2023 ESTATE SAUVIGNON BLANC GOLD MEDAL BAYLEY’S HAWKE’S BAY WINE AWARDS 2023 A classic Hawke’s Bay Sauvignon Blanc showcasing the terroir of the bay through the aromas of passionfruit, red grapefruit, and juicy nectarine. The fruit used for this wine was grown on the wind-blown plains of Junction Vineyard.

Here, the grapes saw a long and challenging season but were picked at optimum ripeness in April.

When received at the winery, the fruit went directly to the press, where it underwent a three-hour press cycle.

The wine was pumped directly from the press to the barrel, where it underwent fermentation. The wine is full of luscious tropical and citrus notes and is incredibly easy to drink due to its balance of acidity and sugar.

ASH RIDGE 2023 ELODIE BUBBLES, SPARKLING BRUT Elodie Bubbles is a sparkling brut composed of classic Champagne varietals: Chardonnay, Pinot Noir, Petite Verdot, and Flora. Named in tribute to the youngest of the Ashworth children, this wine is quelque chose de special.

In other words, of something special. The lively and bubbly characteristics of this wine reflect the personality of Leith and Tracy Ashworth’s 6-year-old daughter Elodie, making it a wine perfect for any occasion.

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Wallet friendly winners The New World Wine Awards judges have swirled, sniffed, sipped and scored their way through more than 1200 wines to find the Top 50 wines under $25, and the results are out.

THE LIST, made up of the top-ranked Gold medal-winning wines from the competition, has a unique $25 price cap so all the wines in the Top 50 are great value.

Only the best-of-the-best made the cut, says Co-Chair of Judges Sam Kim. “Our independent panel of wine experts tasted and scored the entries over three full days, first awarding the Gold medal winners, then tasting through these wines again and again to determine the 50 best for this list.

“All the judging was blind – meaning we didn’t know the brand or price point of any entry, so consumers can trust that every winning wine really measures up.”

New World Wine Awards 2023 CoChair of Judges Sam Kim.

Winemaker Jenny Dobson.

Toasting Aotearoa’s top wines under $25 MARLBOROUGH boasted the Champion Chardonnay and White Wine of the Show, from Caythorpe Family Estate, and the Champion Pinot Noir and Red Wine of the Show, from Stoneleigh, as well as the most Top 50 wins, including wines from Black Cottage, Esk Valley, Geisen and Ara, The Coterie’s Massey Dacta, Misty Cove, Mount Riley, SOHO Family Vineyards, te P and Montford Estate, Triplebank and Vavasour.

It was the neighboring Nelson region that took the Champion Sauvignon Blanc title this year with the repeatperforming Anchorage Nelson Sauvignon Blanc 2023. Local Gewürtz-experts Seifried also landed two wines in the Top 50, including a Rosé under their Old Coad Road label.

Elsewhere in the South, the sunny hills of Waipara produced three winners including the show’s Champion Aromatic for the Mud House Single Vineyard Riesling 2022, and Central Otago’s own Madam Sass sauntered back into the Top 50 with their 2022 Pinot Noir.

From the North Island, Hawke’s Bay stole the show with six wines in the Top 50, including three trophies, alongside sole Wairarapa-winner Luna Estate with their 2021 Pinot Noir.

“The Hawke’s Bay’s prowess for growing amazing reds really shone through this year,” says Kim, pointing to the region’s three Champion titles for the Villa Maria Cellar Selection Hawkes Bay Merlot Cabernet Sauvignon 2021, Squawking Magpie The Chatterer Syrah 2021 and Thornbury Hawkes Bay Rosé 2023.

Gisborne-grown Verde Brut took the Champion Bubbles prize, alongside New Zealand’s most awarded bubbles, Lindauer, which features two sparkling wines in the Top 50.

From further afield, the Top 50 also boasts international flavours from Argentina, Australia, France and Italy including delicious, great value wines like the Trapiche Pure Black Malbec 2021, Chaffey Bros La Resistance GSM 2021, Freixenet Prosecco DOC, and Les Jamelles Clair de Rosé 2022.

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WINE AWARDS

Winning food and wine pairings New World Wine Awards Co-Chairs Sam Kim and Jen Parr pen the tasting guide for the Top 50 winners each year, based on extensive notes from the 25-strong judging team and their own additional tastings.

WE’VE CHOSEN some of the New World Wine Awards’ repeat performers and, here, we share some of Kim and Parr’s insights, including a wide range of top food matches to enjoy.

The full Top 50 and tasting notes are available at www.newworld.co.nz/wineawards

One pot apricot chicken.

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SEIFRIED NELSON GEWÜRZTRAMINER 2023 (RRP: $15.99) New Zealand’s high sunlight hours and maritime climate really shine in this year’s winning Aromatic whites and this fresh and fragrant Seifried Gewürztraminer is a wonderfully perfumed example of this food-friendly grape.

This succulent off-dry Gewürztraminer is a repeat Top 50 winner. It’s beautifully balanced with a delicious seasalty freshness that is perfect for picnics at the beach and instantly appealing with flavours of lychee, ginger, and orange blossom with a creamy finish.

Pair with Indian cuisine or a crowd-pleasing dish of apricot chicken.

CHAMPION BUBBLES: VERDE BRUT (RRP: $14.99) Already a well-known bubbly, Verde Brut has more than proved itself as consistently excellent and splendidly tasty. This Gisbornegrown wine has been a Gold-medal winner for the past three years at the New World Wine Awards and was also named this year’s Champion Bubbles.

Charming and elegant with ripe stone fruit, lemon zest and floral nuances, it’s finely flowing in the mouth with a soothing texture and well-pitched acidity.

It’s a great party starter that can be enjoyed next to a range of nibbles, easily tailored to the time and budget you have available. Try anything from your favourite salty chips and creamy dip, to a more structured platter of soft cheese, hearty grain-crackers and roasted nuts.

Charcuterie platter.

WAIPARA HILLS WAIPARA VALLEY PINOT GRIS 2023 (RRP: $17.99)

MOUNT RILEY MARLBOROUGH PINOT GRIS 2023 (RRP: $14.99)

Another returning winner, this North Canterbury wine offers generosity and opulence, while remaining finely structured and poised.

Gorgeously aromatic, it shows baked pear, Asian spice, mango and rich floral aromas. It’s plush and smooth with a beautifullylayered mouthfeel.

This charming wine would be delectable as an aperitif, but can also match richer dishes such as saucy pulled pork or a comforting chicken noodle soup.

Founded by the Buchanan family in 1992, Mount Riley has built a solid reputation offering brilliantly flavoured wines at fantastic value.

This Pinot Gris is finely textured and rounded with white flesh stone fruit, ripe pear and fragrant spice aromas, with a soothing mouthfeel.

It would be splendid with dim sum, say the judges. www.winenzmagazine.co.nz

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WINE AWARDS

GIESEN UNCHARTED SAUVIGNON BLANC 2022 (RRP: $17.99) The Giesen brothers from Germany planted vines in 1981 in Canterbury and their brand is now one of the most reliable producers in the country.

This wine from the Awatere Valley, known for intensely aromatic Sauvignons, is powerfully expressed with mango, feijoa and lemon lime characters with a prolonged mouthwatering finish.

Steamed mussels with garlic and fresh herbs would go perfectly alongside.

MONTFORD ESTATE SAUVIGNON BLANC 2023 (RRP: $13.99)

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As part of the te P collection, which has three wines in the Top 50 in 2023, Montford wines are sustainably grown with pristine fruit expression a priority.

This is a classic expression, delivering nectarine, grapefruit and passionfruit flavours, making it lively and exuberant.

From vegetarian quiche to grilled prawns, the wine’s punchy flavours will complement them with ease.

Spring Vege Quiche.

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STONELEIGH LATITUDE MARLBOROUGH CHARDONNAY 2022 (RRP: $17.99) This repeat winning Chardonnay is sourced from the acclaimed ‘Golden Mile’ in Marlborough, an area laden with sunstones that reflect heat, delivering intense, highly aromatic wines. It’s both full-bodied and approachable with heaps of stone fruit, lemon curd, peach and butterscotch, and an ideal amount of toasty oak.

This is the go-to wine to sit alongside a meal of roast pork or chicken, or to finish the evening with some sharp aged cheeses.

MISSION ESTATE HAWKE'S BAY 2022 RESERVE CHARDONNAY (RRP: $19.99) Established by French missionaries in 1851, Mission Estate is New Zealand's oldest winery with Winemaker Paul Mooney at the helm for over 40 years.

This stylish and richly fruited wine has a subtle infusion of oak and spice with a salivating, long finish.

Quality fruit and clever winemaking have delivered a Chardonnay lover's dream.

Highly versatile, this wine is a perfect partner for everything from bruschetta, to calamari or fish pie.

Whipped feta and tomato bruschetta.

CHAMPION ROSÉ: THORNBURY HAWKE’S BAY ROSÉ 2023 (RRP: $12.99)

OLD COACH ROAD NELSON ROSÉ 2023 (RRP: $12.99)

It’s rare to find a Rosé made from Syrah and Merlot, and these grapes provide richer mouthfeel and generosity. It’s instantly appealing – the sunny-sweet bouquet shows red berry, Gala apple and floral nuances, beautifully complemented by lively mouthfeel and a juicy finish.

The judges’ pairing pick is a retro prawn cocktail, smothered in creamy tangy sauce and enjoyed with friends on a summer evening.

A remarkable success story from humble beginnings in 1973, the Seifried family continue to craft and offer immensely appealing wines.

Inviting aromas of sweet strawberry and watermelon, as well as ripe citrus and floral notes, it’s juicy and vibrant with a dazzling mouthfeel.

Get together with friends and a sushi platter, and enjoy.

Spicy prawn cocktail.

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WINE AWARDS

STABLES HAWKE'S BAY 2021 RESERVE SYRAH (RRP: $15.99)

Seared salmon.

CHAMPION PINOT NOIR: STONELEIGH WILD VALLEY MARLBOROUGH PINOT NOIR 2021 (RRP: $14.99)

Stables wines brilliantly capture Hawke’s Bay’s abundant sunshine and cool breezes. From an outstanding vintage, it shows excellent purity and refinement, with dark cherry, floral, almond and spicy nuances.

Plump and juicy, it’s upfront and oh-so-easy to enjoy.

Fire up the barbie and grill the veggies and meats until they are caramelised and ready to enjoy with this beauty.

It will be best enjoyed robust red meats and burgers.

Stoneleigh of Marlborough regularly shines in the New World Wine Awards and this Champion Pinot Noir, using natural microflora for fermentation, is a cracker.

Inviting and complex, it is bursting with vibrant red fruit, floral charm, subtle spice, and alluring oak at the finish.

Delicious with seared salmon or roast duck.

MADAM SASS PINOT NOIR 2022 (RRP: $21.99) Accolade's Madam Sass wines pay homage to the heroines of the Central Otago gold rush era and winemakers Cleighten Cornelius and Krystal Palmer are in their element making wine that is daring, opulent and full of attitude. It’s no wonder we’ve seen this wine, and others from the same vineyard and team, in the Top 50 multiple times over.

With juicy fruit and spice, velour-like tannins and a supple finish, this Pinot Noir is a crowd-pleaser!

Not just for cool days, this is an all-season wine that is a splendid drop for festive occasions and would meet its match alongside roast lamb or duck.

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TAYLORS ESTATE CABERNET SAUVIGNON 2021 (RRP: $15.99) Family-owned Taylors in the Clare Valley has had Cabernet Sauvignon in our Top 50 for two consecutive years.

This big red is boldly structured and highly polished with dark berries, cassis, dried herbs, and violets. It’s loaded with flavour and supported by quality oak and ripe tannins.

Enjoy with braised short ribs, porcini mushrooms or a seared steak sandwich.

Seared steak sandwhich.

YALUMBA Y SERIES MERLOT 2021 (RRP: $12.99) Yalumba, Australia's oldest family-owned winery, offers The Y Series benchmark wines at exceptional prices.

This wild-ferment Merlot is generous yet poised with ripe plum, blackberry, violets, nutmeg, sweet oak and velvety tannins. It's everything a quality Merlot should be and more.

From picnics and barbeques to date night or Sunday roast, this is an excellent red for any occasion.

CHAMPION RED BLEND: VILLA MARIA CELLAR SELECTION HAWKE’S BAY MERLOT CABERNET SAUVIGNON 2021 (RRP: $15.99) The exceptional 2021 Hawke’s Bay vintage had warm, dry conditions that were perfect for making this stunning Champion Red Blend of 57% Merlot / 43% Cabernet Sauvignon. Its previous vintages have also enjoyed consecutive Top 50 rankings.

This youthful classic is deeply coloured, intensely perfumed, and oh-so silky! Expert winemaking delivers a richly fruited and seriously structured wine at amazing value.

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WINE AWARDS

Jane Cooper, Chair of Judges, giving her report of the 2023 judging. Jesse Mulligan, MC, is in the background.

Marlborough takes Pinot and the North Island steals Savvy B Marlborough Pinot Noir wins top honours at the National Wine Awards of Aotearoa New Zealand but it’s Martinborough that steals that region’s famous Sauvignon Blanc prize.

SAINT CLAIR Pioneer Block 5 Bull Block Pinot Noir 2021 won the Champion Wine of the Show as well as scooping the coveted Classic Oak Products Trophy for Champion Pinot Noir. Its winemaker, Kyle Thompson, also took home the Laffort Trophy for Champion Gewürztraminer – not a bad day at the office - but it was the Martinborough Vineyard Home Block Sauvignon Blanc 2023 that stole top honours for that mostfamous of Marlborough’s varieties, the Guala Closures NZ Trophy for Champion Sauvignon Blanc.

Chair of Judges, Jane Cooper, commented on the incredible balance of the wine, noting the tension between acid and fruit, calling it “a beautifully crafted Sauvignon Blanc that balances all the components with absolute precision.”

Last year’s Winemaker of the Show, Jeremy McKenzie took home the New World Chardonnay trophy

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again, this time for his 2022 Isabel Estate Wild Barrique Chardonnay, and it was Al Brown’s Tipping Point Syrah 2021 that proved the popular winner of the Fruitfed Supplies Trophy for Champion Syrah.

The sensational Wanaka winemaking duo of Sarah-Kate & Dan Dineen took home the Winemaker of the Year award

thanks in part to the Auckland A&P Association Heritage Rosebowl which they won for the second year running. Rewarding wines that reflect a consistency of style over time, a trio of vintages of Mount Maude Reserve East Block Riesling took this out as well as the Antipodes Riesling Trophy.

The Luncheon, emceed by “Jesse Mulligan from Hamilton”, awarded 18 Trophies, including a new Organic Trophy to Loop Road Pinot Noir 2022, a fabulous wine from talented Quartz Reef winemaker and organic winegrowing advocate Rudi Bauer.

Maude Wines team receiving the Auckland A&P Association Heritage Rosebowl (for the second year in a row)

RIESLING MT MAUDE RESERVE EAST BLOCK RIESLING 2023

TROPHY WINNERS 2023

Lime oil, white florals, perfumed.

Ripe citrus, juicy, dancing acid with an almost ethereal balance between sweetness and acidity. An exceptionally well-crafted Riesling.

SPARKLING

PINOT GRIS

DIAMOND HEART WAIHOPAI CUVÉE 2018

GIESEN ESTATE PINOT GRIS 2023

Oyster shell, brioche, salty, lemon rind. Refined linear palate with fresh bread, lemon and a beautiful line of texture and acidity, an elegant style.

Ripe pears and red apple skin, white florals. A juicy, fresh example of a modern New Zealand Pinot Gris style delicious.

SAUVIGNON BLANC GEWÜRZTRAMINER SAINT CLAIR PIONEER BLOCK 12 LONE GUM GEWÜRZTRAMINER 2023 This Gewürztraminer has the classic aromas of rose petal, Turkish delight and guava with a spicy, intense finish. An excellent example.

MARTINBOROUGH VINEYARD HOME BLOCK SAUVIGNON BLANC 2023 Tomato leaf, thiol and flint with a lime oil deliciousness.

A beautifully crafted Sauvignon Blanc that balances all the components with absolute precision.

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WINE AWARDS

CHARDONNAY ISABEL ESTATE MARLBOROUGH WILD BARRIQUE CHARDONNAY 2022 Flint, nutty, mealy with a lovely toasty oak note. Complex palate with lemon and melon flavours, excellent drive with a sustained, concentrated finish.

OTHER WHITE VARIETIES YEALANDS ESTATE SINGLE VINEYARD ALBARINO 2023 Lifted florals, white peach and citrus, this wine reflects the first home of Albarino in Spain. Vibrant and fleshy with a beautiful acid line - beautiful drinking.

SWEET WINES CLARK ESTATE SINGLE VINEYARD BOTRYTISED RIESLING 2022 Intense apricots, candied peel and floral hints. A succulent, fleshy and vibrant botrytis wine with a delectable, refreshing finish.

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ROSÉ OR BLUSH STONELEIGH PINOT NOIR ROSÉ 2023 Strawberry and cranberry dominate the nose of this delightful Rosé with a textural crispness that oozes the best of summer freshness.

PINOT NOIR SAINT CLAIR PIONEER BLOCK 5 BULL BLOCK PINOT NOIR 2021 Ripe cherry and plum with a fresh hay and earthy minerality.

This brooding Pinot has all the hallmarks of elegance and power, an excellent example.

CABERNET AND CABERNET PREDOMINANT BLENDS MUDBRICK VELVET 2022 Cassis and liquorice/leather aromas abound with a savoury/ cedar character. Refined, intense and beautifully ripe, this powerfully elegant wine has a plushness and completeness to it, such a fine example.

MERLOT AND MERLOT PREDOMINANT BLENDS CHURCH ROAD MCDONALD SERIES MERLOT 2021

BEST PRESENTATION AWARD JULES TAYLOR ON THE QUIET PINOT NOIR 2021 n/a - Packaging Award

Black currant, spice, cedar and cigar box with an enticing violet note. Dense, black fruited palate with a finely tuned plush finish.

SYRAH TIPPING POINT OPPORTUNIST SYRAH 2021 Bramble and liquorice with a hint of toasty oak. There’s that peppery nuance as well as fine dusty tannins and supple fruit in the finish. Delicious.

ORGANIC AWARD LOOP RD PINOT NOIR 2022 Ripe, elegant notes of cherry and dark fruits with a thyme note and subtle, seasoned oak. This is supported by a supple mouthfeel and warm, savoury notes. Lovely wine.

EXPORT AWARD OTHER RED VARIETIES BEACH HOUSE CABERNET FRANC 2021 Fragrant, floral notes with dark fruits and liquorice. A dense palate of brambly fruit with spices of nutmeg and cedar, fine dusty tannin and delightful balance.

OTU CLASSIC MARLBOROUGH SAUVIGNON BLANC 2023 Intensely aromatic, this is hallmark cool-climate Marlborough at its fresh best. A flavourful, juicy palate delivers all the goodness promised by the nose. A worthy ambassador.

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WINE AWARDS

HERITAGE ROSEBOWL MT MAUDE RESERVE EAST BLOCK RIESLING 2014, 2019, 2023 The land on which they were grown and the vision of the owners is reflected in all three of these sublime Rieslings.

Spanning 10 years, they all still look incredibly youthful and taut, with both a power and lightness to them that is difficult to consistently achieve. Absolutely delicious and well-deserved winners.

Maude Wines team celebrating the success.

WINEMAKER OF THE SHOW SARAH-KATE AND DAN DINEEN MAUDE WINES

CHAMPION WINE OF THE SHOW SAINT CLAIR PIONEER BLOCK 5 BULL BLOCK PINOT NOIR 2021

Guests enjoying the Awards of Excellence Long Lunch at the Hilton Auckland on Sunday 5 November.

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Food & Wine Events

MARLBOROUGH WINE GROUP REGION MAJOR EVENTS ➽

Wine and Food Festival

EVENTS FOR THE REST OF NEW ZEALAND ➽

(February)

➽

Young winemaker of the year

(January- February)

➽

(September)

➽ ➽ ➽

➽ ➽

Bluff Oysters Food Festival (May)

Wine Show (October)

Hokitika Wildfoods Festival (March)

Cellar door of the year (October)

North Canterbury Wine and Food Festival (Waipara Valley) (March)

Cellarbration (October)

Central Otago Pinot Noir Celebration

➽

Hawkes Bay Wine and Food (June)

➽

Wellington on a Plate (August)

➽

Whitianga Scallop Festival (September)

➽

Toast Martinborough (November)

➽

Waiheke Wine and Food Festival (Date unknown)

➽

Craggy Range (November)

➽

Taste of Auckland (November)

➽

Pinot Noir New Zealand Christchurch (February)

➽

Wellington Wine & Food Festival (February)

➽

North Canterbury Wine & Food Festival (March)

➽

Wairarapa Wines Harvest Festival (May)

➽

Ripe Festival Wanaka (March)

These are mostly annual events with dates being as accurate as possible.

Please Google for updates as they are posted by organizers of events.

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WINE AWARDS

Aotearoa NZ

Organic Wine Awards 2023 RESULTS We are please to announce the results of the 2023 Aotearoa Organic Wine Awards.

Many thanks to all of the vineyards who participated in this years awards, as well as judges and other volunteers who made these awards possible.

NZ ORGANIC WINE AWARDS ‘RIEDEL VINEYARD OF THE YEAR’:

Gibbston Valley NZ ORGANIC WINE AWARDS ‘RIEDEL WINE OF THE SHOW’:

Greystone Chardonnay 2021 NZ ORGANIC WINE AWARDS ‘SUSTAINABLE VINEYARD OF THE YEAR’:

Amisfield

Champion Wines represent the highest scoring wines in their respective varietal classes.

CHAMPION PINOT NOIR:

Gibbston Valley China Terrace 2021 CHAMPION SAUVIGNON BLANC:

Loveblock Marlborough Sauvignon Blanc 2021 CHAMPION RIESLING:

Carrick Josephine Riesling 2022 CHAMPION PINOT GRIS:

Gibbston Valley School House Pinot Gris 2021

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CHAMPION CHARDONNAY:

Greystone Chardonnay 2021 CHAMPION SPARKLING:

Quartz Reef Methode Traditionnelle Vintage Blanc de Blancs 2017 CHAMPION SYRAH:

Giesen Clayvin Syrah 2021 CHAMPION ROSE:

Terrace Edge 2022 Rose

GOLD *denotes champion Gibbston Valley China Terrace Pinot Noir 2021* Amisfield Breakneck Reserve Pinot Noir 2020 Greystone Pinot Noir 2019 Gibbston Valley Red Shed Pinot Noir 2021 Quartz Reef Pinot Noir 2021 Gibbston Valley Glenlee 2021 Giesen Single Vineyard Clayvin Pinot Noir 2019 Two Paddocks, The Last Chance Pinot Noir 2020 Greystone Chardonnay 2021* Gibbston Valley China Terrace Chardonnay 2021 2021 Astrolabe The Farm Chardonnay 2021 Richmond Plains Chardonnay 2022 Nanny Goat Vineyard, Single Vineyard, Queensberry Chardonnay 2021 Giesen Single Vineyard Clayvin Chardonnay 2017 Loveblock Marlborough Sauvignon Blanc 2021 Te Mania Sauvignon Blanc 2022 Peregrine Sauvignon Blanc 2022 Amisfield Sauvignon Blanc 2022 The Darling Sauvignon Blanc 2022 Tapi Sauvignon Blanc 2022 Carrick Josephine Riesling 2022* Astrolabe The Farm Dry Riesling 2022 Amisfield Dry Riesling 2021 Amisfield Lowburn Terrace

Riesling 2022 Terrace Edge Rose 2022 Judge Rock Blanc De Noir “The Alibi” 2022 Rock Ferry Orchard Vineyard Pinot Rose 2022 Two Paddocks Pinot Noir Rose 2022 Amisfield Pinot Noir Rosé 2022 Richmond Plains Blanc de Noir Rose 2022 Gibbston Valley School House Pinot Gris 2021* Terrace Edge 2022 Pinot Gris Quartz Reef Methode Traditionnelle Vintage Blanc de Blancs 2017 Greystone Petillant Naturel Rose 2022 Colere Wrekin Vineyard Chenin Blanc 2021 Astrolabe Wrekin Chenin Blanc 2021 Giesen Clayvin Syrah 2021 Terrace Edge Syrah 2020 Terrace Edge Saint Laurent 2021 Judge Rock ‘The Verdict’ Port 2021

2023 CARRICK JOSEPHINE RIESLING “The 2023 Josephine is vibrant, persistent and a joy to taste.

Bright fruit notes of orange sherbet, fresh strawberry, mango, lime, and a hint of bitter grapefruit mingle on the palate. Balanced by a tingly acid core and a long lingering finish.”

Rosie Menzies - Winemaker

Truly Organic AS part of that process they have converted their 92ha vineyard, planted on the slopes above Lake Dunstan in the late 1980s, to organics over the past few years.

Winning the Vineyard of the Year award at the New Zealand Organic Wine Awards in 2020 Amisfield Lowburn Terrace riesling and Breakneck Reserve pinot noir were also champions of their varietal classes - was a matter of great pride and confirmation they were on the right track, he said.

The vineyard, spread over 92ha of slopes and gullies, offers several different aspects and soil types which can contribute to differences in the fruit grown there. With organic viticulture the blocks are expressing their individuality more, offering different characteristics in the fruit which, with care, can be conveyed in the wine, he said.

“As the blocks are converted to organics, they start to shake off the uniformity and start showing their individuality.”

One block that differentiated itself early, even before the organic conversion, was Rocky Knoll, a rocky hump with both north and south facing slopes that not only produces fine grapes but also has its own indigenous yeasts, different from in the rest of the vineyard.

Another is Block 7 on the gentle slope near the winery which was the first to be converted to organics about 7 years ago. The award winning Breakneck Reserve pinot was made from this block.

“The flavours in the fruit [of Block 7] are clearer and more vibrant which is exciting. It shows we are definitely on the right track,” says Greg.

Assistant winemaker Ben Leen says organics is giving them a different relationship to the place.

“The differences between the blocks is more apparent in the grapes. It’s less monolithic as a consequence. The nuances are more apparent,” he says.

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MARLBOROUGH WINE & FOOD FESTIVAL

Summer dreaming WHERE WONDERFUL WINE MEETS FABULOUS FOOD The Marlborough Wine & Food Festival has taken a delicious leap forward this week, confirming more top chefs and – in a ‘festival-first’ – adding pop-up restaurants to the programme.

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WINE Marlborough Ltd General Manager Marcus Pickens is delighted to announce Michael Meredith, Matt Lambert, Andy Hearnden and Sam Webb are firmly on the festival menu. These awardwinning, celebrated chefs are set to inspire, entertain and share a few new culinary tricks in the Culinary Pavilion throughout the day.

“The Culinary Pavilion is a destination in itself, a place to sit back and see these super chefs work their magic with amazing local Marlborough produce and artisan foods,” Marcus says.

“Matt Lambert is an absolute legend with New Zealand kaimoana and will demonstrate the preparation of locally grown ra King Salmon.

“We are also very excited to bring Michael Meredith to Marlborough, to see what he does with local produce and food products.

“Andy and Sam will put on an excellent show – Andy’s 10 million social media followers love his home cooking videos, so don’t miss the chance to see this dynamic duo in real life.”

Andy will team up with top Marlborough chef Sam Webb – from Frank’s Oyster Bar and Eatery – in the Culinary Pavilion, something Sam is looking forward to.

“Andy and I have been friends forever and we are really looking forward to putting on a great show for people. We will find the perfect local food producers to partner with so the products will be something home cooks have access to and will enjoy preparing too,” Sam says.

Ō

for the past 11 years. Dion is delighted to announce pop-up restaurants by:  Gramado’s Restaurant & Bar, which will serve dishes incorporating its signature Brazilian flavours, paired with Giesen wines.  Frank’s Oyster Bar and Eatery will also be on site showcasing some of Marlborough’s best produce.

A third pop-up restaurant will be announced in the near future.

“Chefs are busy planning their festival menu – they are very clever, very resourceful and know exactly how to create a signature dish that will work at this kind of scale where they might make as many as 1,000 servings,” Dion says.

“The idea is to have everything set up for a chef, the equipment and space they need, and they can just walk in and do what they are so good at.”

2024 will be the first time Sam has brought Frank’s to the festival.

“The focus will be on oysters, in a snacky way with loads of flavour, and the turnaround will be fast so you don’t queue too long,” Sam says, adding that Andy will join him for a ‘cameo’ appearance and a spot of oyster shucking at the popup restaurant, after their Culinary Pavilion show.

BRINGING FOOD TO THE FORE ALONGSIDE GREAT WINE Dion first got involved with the festival as a committee member when he worked with Cloudy Bay Clams and could see the opportunity to showcase Marlborough’s fresh foods and artisan products.

“Marlborough produces fantastic food, and our producers leap at the opportunity to show it off at the festival. For some smaller producers, who rely on cellar door and market sales, this is their chance to impress a large crowd and visitors to the region, and they do exactly that,” Dion says.

Dion’s advice to a Marlborough Wine & Food Festival newbie is to have a good wander for the first hour, having a taste here and there, before deciding to settle in a little longer at a particular winery, food producer or music zone.

“There is such a huge variety of wine and food on offer, and the festival is famous for its atmosphere, so take the time to look around and then come back to your favourites,” he says.

For the ‘festival regulars’ – and there are lots of these – Dion challenges them to try something new.

PRESENTING A FESTIVAL FIRST – POP-UP RESTAURANTS For its 37th year, the Marlborough Wine & Food Festival is adding a new type of culinary experience to its classic festival menu – pop-up restaurants.

The idea to innovate comes from Dion Brown, Deputy Chair of Feast Marlborough, who has been a member of the festival committee www.winenzmagazine.co.nz

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MARLBOROUGH WINE & FOOD FESTIVAL “It’s our job as a festival committee to keep things fresh. We bring back the ‘best of the fest’ each year, but we try something new each time and every festival has a different line-up of wineries and food producers.

“You have the chance to talk to the person who grows the grapes, makes the wine or both.

Winemakers love talking about their craft, so ask them ‘what’s new’ and you might just find a new favourite varietal or a brand-new release.”

MASTERCLASSES SET TO INSPIRE Masterclasses are back for the 2024 festival, but have increased to four, as allowed by the larger festival site at Renwick Domain.

Wine Marlborough Events Manager Loren Coffey says wine education is a key part of the festival programme.

“Expanding the Masterclass offering means we can continue to deliver popular wine and food pairing classes and introduce more intimate and in-depth winemakingfocused Masterclass experiences, targeted to suit our wine enthusiast attendees,” Loren says.

Ngarita Warden is Wine and Spirit Education Trust (WSET) teacher and research winemaker for Bragato Research Institute. She is also one of the masterminds behind the Masterclasses, working with winemaker and wine lecturer Nadine Worley, cofounder of Fugitive Wines.

A Méthode Marlborough Masterclass will see winemakers pour a selection of Marlborough sparkling wines, while explaining the long and detailed process required to make them.

“Traditional méthode sparkling winemaking is such a fascinating process and the masterclass is a great way to show how individual winemakers create their own style.

Marlborough’s growing conditions have a lot in common with classic sparkling producer areas, including Champagne, and we love to bring

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people’s attention to this,” Ngarita says.

The Unlock your Hidden Winemaker Masterclass will be led by some of Marlborough’s top Pinot Noir producers, guiding guests through the art of blending to create their own unique glass of Pinot.

Ngarita says Masterclass hosts enjoy this class as much as the participants, who put lots of care

into creating their blend and leave the class with a great festival story.

From the Mountains to the Sea is the fourth and newest Masterclass, where participants will enjoy a range of local Marlborough, wildcaught and sustainable foods, paired with lesser-known, fullbodied local red wines.

“Hunting and fishing enthusiasts will love this class, as will anyone interested in wild game and locally

Michael’s first Auckland restaurant, Meredith’s, was the goto destination for innovative dining for a decade. In 2011, Meredith’s was awarded supreme winner of the Cuisine Restaurant of the Year Awards. This year, Michael opened Metita in the Sky City precinct this year, focusing on showcasing Pacific region cuisine.

harvested seafood,” Ngarita says.

The Wine and Cheese Pairing Masterclass, which sold out quickly, promises ‘the best of the best’, with two judges from the 2023 Marlborough Wine Show sharing six award-winning wines, paired with some of the region’s best cheeses presented by the cheesemaker.

There’s a reason this classic combo is an annual winner at the festival, says Ngarita.

“Some people assume every wine will go with every cheese, but they just don’t. So there are many nice surprises in the class and people leave feeling confident and inspired about how to put the perfect wine and cheese together.”

ABOUT THE CHEFS

Meredith’s dine-by-donation evenings raised more than $340,000 for charities. Michael was also the co-founder of Eat My Lunch, an organisation providing meals to pupils in low-decile schools.

He has been a consultant chef for Air New Zealand and an ambassador for Miele for the last 10 years.

MATT LAMBERT

MICHAEL MEREDITH

Michael Meredith.

Michael Meredith is an awardwinning New Zealand chef based in Auckland. His restaurant, Mr Morris, uses local, seasonal produce

to create a modern Pacific and New Zealand experience and in 2021 won Viva’s Best Restaurant in Auckland award.

BAYLEYS MARLBOROUGH SALESPERSON 2019-2023

BAYLEYS SALES TOP 5% OF PEOPLE 2019-2023

Born and raised in New Zealand, Lambert marries a passion for incredible produce with innovative cooking and impeccable plating techniques he has honed both at home and abroad.

MARLBOROUGH WINE & FOOD FESTIVAL ANDY HEARNDEN AND SAM WEBB ‘Andy Cooks’ and ‘Sammy Sweetheart’ went to school together in Auckland, spent time together in Europe, lived and cooked together in Melbourne and love hanging out, cooking great food.

Andy and Sammy will put on a fantastic live cooking demonstration in the Culinary Pavilion, joined by a great local food producer.

Matt Lambert.

The winner of the Best Food Artist category of the 2019 Best Chef Awards, Lambert held a Michelin star at his successful New York restaurant, The Musket Room, from 2013 to 2020. Lambert also competed on the Food Network’s Chopped and appeared on CBS New York and NBC New York.

Upon returning to New Zealand, Lambert became executive chef of The Lodge Bar Group, which operates fine-dining restaurants in Queenstown, Auckland and Australia.

Sam Webb (left) and Andy Hearnden.

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Sam Webb is the owner of three restaurants in Marlborough – Frank’s Oyster Bar and Eatery, Sammy’s, and Roots Gin Shack + Tasting Room. Frank’s opened in May 2022, offering a smart place to enjoy casual, delicious local fare using the best Marlborough has to offer.

Andy was helping his mum in the kitchen from age three. He enrolled himself into chef school as soon as he was able to leave school and hasn’t looked back. He has cooked in Auckland, London, Singapore, Sydney and Melbourne restaurants, and knows the business side of hospitality having managed restaurants, cafes and bars in airports.

FESTIVAL FACTS 

Saturday 10 February 2024



Renwick Domain on Uxbridge Street in Renwick



This is strictly an R18 event



There is on-site parking, and the site and facilities are mobility-friendly



Taking buses is encouraged, and bus tickets are available now



General Admission, VIP Retreat and The Lounge tickets are on sale



A Standard General Admission ticket grants access to the Culinary Pavilion



In addition to the free demonstrations in the Culinary Pavilion, tickets can be purchased for a 50-minute Masterclasses



Exhibitors, wineries and entertainment are described on the festival website, with more detail to come: marlboroughwinefestival. com/

PERFORMANCE I DESIGN I STYLE Falcon range cookers are the heart of the home.

We look forward to showing you all the model options.

COME & SEE US IN OUR SHOWROOM - HASTINGS & QUEENSTOWN

NEW ZEA L A ND WIDE FR EEP H O N E 0 5 0 8 5 5 0 5 5 0

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THE LATEST FROM NEW ZEALAND WINE WORLD

Travel

THE BAROSSA OLD VINE CHARTER

Saving vine heritage

There are many ways wine marketers try to give their wines a point of difference. Some are more generalised and less specific than others. Think of ‘Winemakers Reserve.’ Chairman’s Selection’, ‘Limited Release’ and the like.

OTHERS incorporate wine-jargon specifics which do not necessarily equate with increased quality. Think of ‘hand-picked’, ‘lees stirred’, ‘barrel fermented’ and ‘oak aged’.

In terms of descriptors of wine regions the definitions determined by GI (Geographic Indicators) have tightened the use of regional names and titles (Marlborough is a region that is specifically defined).

Mind you, the use continues of generalised and ultimately meaningless references such as ‘East Coast’ vineyards which, in New Zealand terms, covers everything from Kaitaia to Stewart island!

But in Australia’s Barossa Valley, for a long time, winemakers have struggled to protect one of their most definitive assets - the old vines planted as far back as the early 1800s that were still in production in the 20th century.

With the destruction of European vines through phylloxera contamination in the mid 1800s Australia, with its new found ability to avoid infestation, could rightly claim to have some of the oldest productive grape vines in the world; a claim that remains true to the present day.

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An Old Vine we came across at Turkey Flat Winery.

Hardcore Barossa old vine information researched

by Martin Gillion.

By the early 20th century many of the Barossa producers had come to recognise the value of the vineyards that had survived and were determined to put in place procedures that would protect them.

Many of the vines were, by this time, more than 100 years old.

Their concerns were made even more urgent by the vine-pull of 2008 where the government sponsored the destruction of a large number of vineyards in order to counter over production.

Worryingly the industry saw valuable, low yielding, old vines being pulled rather than the high yielding varieties which

were the target of the scheme.

Often producers pulled the less valued varieties such as Grenache, a variety that has now become an important part of the Barossa portfolio.

Added to their concerns was the trend by producers and marketers to use the claim of ‘old vines’ with little attempt to provide reasonable verification. As Jim Irvine (Irvine Wines) commented, “with the absence of any legal requirements, the old vine descriptor has been well and truly abused”

Both Irvine and Robert HillSmith (Yalumba) each laboured to find some way to classify the old vineyards and protect their provenance.

Each of them produced a classification system that ranked the age of vines.

While the Irvine version was a 6 stage, birth-to-100 year scale, the Yalumba one was more prescriptive and was generally adapted. It established titles and categories so that claims of old vine provenance could be monitored.

Turkey Flat The Ancestor Shiraz A$300 per bottle

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TRAVEL THE YALUMBA BAROSSA OLD VINE CHARTER Barossa Old Vine At least 35 years of age Barossa ‘Survivor Vine’ 35 to75 years old Barossa ‘Centenarian Vine’ Greater than 100 years old Barossa ‘Ancestor Vine’ Greater than 125 years of age So how important is it?

While the Charter has no legal or industry standing it has been generally adopted and while the term ‘old vine’ is still used quite loosely, there is considerable community pressure to guard the heritage of the older vines with the use of the Charter descriptors.

Many wines refer directly to their heritage claims on their labels and in their marketing, some even incorporate the Charter classification titles in their top tier wines.

While there is general agreement that old vines can produce wines with greater complexity (their roots are deeper and they achieve better balance) vine age in itself is no guarantee of quality.

Poor management in both the vineyard and the winery can still be problematic and of course the weather during the vintage will play a major part.

But by and large, wines made exclusively from old vines command a higher price as might be expected considering their yields are generally very low.

The Turkey Flat ‘Ancestor’ Shiraz sourced from their 1847 vineyard, has the 2016 version selling at $200 and Langmeil’s 1843 ‘Freedom’ Shiraz 2019 sold for $190.

But not all of them require a mega mortgage or access to a diamond mine!.

The Grant Burge Old Vine Shiraz can be found in NZ at around the $30 mark and Pewsey Vale , one of the few white wine Old Vine Charter specialists, have released a Pewsey Vale 2016 Riesling from their ‘1961 Block’ vineyards for around $35.

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While the Charter has not regimented the management of Barossa’s old vines it has at least provided a definitive framework against which claims of longevity can be asserted and verified.

It would be good to see some of the other wine descriptors given the same sort of overview.

OLD VINE WINES AVAILABLE IN NEW ZEALAND Yalumba The Steeple vineyard Shiraz 2018 - A$80 Located close by the Light Pass church on the Barossa Valley floor the Steeple Vineyard was planted in 1919. With its centenary ‘birthday’ just a year or two since, it is now placed as a Centenarian Vineyard on the Old Vine Charter scale.

It is one of the oldest blocks of Shiraz in the valley and one that has a reputation for producing exceptional fruit from a site with minimal irrigation and vinification using unique barrels from oak trees that are even older (350 years).

It is one of Yalumba’s ‘Distinguished Sites’ range, a collection of wines that reflect the variety and potentials of the Barossa Valley Yalumba The Tri-Centenary Grenache 2019 - A$65 Grenache was one of the prime varieties planted in the 19th century but suffered disproportionally under the vine pull of 2008.

With increased interest, the older vines that have survived have become highly valued and produce intense wines that can match Shiraz for its concentration and finesse.

The Yalumba Tri-Centenery Grenache is crafted from a small 2 acre block in the heart of the valley and the surviving 820 dry grown, knobbled bush vines benefit from deep, sandy loam layers that cover

red-brown clay soils. It’s a site that consistently produces outstanding quality fruit.

Grant Burge Filsell Old Vine Shiraz 2019 -A$30 The Filsell vineyard was planted in 1920 and so is now more than 100 years old and moves into the ‘Centenarian’ class of the Old Vine Charter. The company reports that 2018 was one of their best vintages. It was top rated in Dish magazine in March of this year and the vineyard consistently provides fruit for their sought after Meshach Shiraz that sells around the $230 mark.

An old vine snippet...

A

ustralia can certainly claim to have the world’s highest number of contiguous heritage status vines with many of them passing the 125 year mark.

But to claim, as some do, the oldest vines in the world, is a bit of a stretch.

The oldest known vine lives in the gardens at Britain’s Hampton Court Palace where Capability Brown planted it in 1768.

The vine survives to this day, has spread to cover 4m at its base and has a longest ‘rod’ of 35.7m.

It produces about 250kg of Black Hamburg fruit which in days gone by was fancied by Queen Victoria.

There is no record of any wine being made from it in recent times. www.hrp.org.uk

The keys to the TANTALUS are for sale Tantalus Estate, one of the Top NZ Wineries of the Year New 2020-2023, was created with three guiding principles in mind: the exceptional, the bespoke and the handcrafted. Since 2013 the owners have transformed 20 acres in the heart of Waiheke Island’s Onetangi Valley to create a state-of-the-art winery, the Alibi craft beer brewery, a world-class restaurant and a premium wedding and events venue.

Famed as it is for outstanding wineries, there is arguably nothing on Waiheke Island to match Tantalus. The combination of breathtaking location on the island’s main vineyard and tourist route, and meticulous attention to detail in every aspect of the operation has made the difference.

The vineyard, for example, which produces exceptional Bordeaux and Rhône style wines, includes one block planted with a Cabernet Sauvignon clone originally from the Napa Valley, and dating back to 1887. The winery itself makes use of innovative technologies, such as space saving square wine tanks, and unusual ‘concrete eggs’ for Tantalus’s unique expressions of Syrah, Chardonnay and Merlot.

In the 160 seat restaurant one of the most remarked upon features are the chandeliers, crafted from old vines. The Alibi Brewery bar features intricate brickwork and handcrafted beer taps. In the luxuriously appointed ‘Decanter Room’ the inspiration for the estate’s name is revealed – a unique collection of Tantalus cases. A Tantalus is an elegant antique case for keeping then best drinks in the house secure. That’s why each tantalus has a special lock and key.

The most outstanding Tantalus of all though is the Estate itself. Here is a rare opportunity to acquire this incomparable, top-class vineyard, winery, restaurant and events venue. The successful buyer will capitalise on what has already been painstakingly established. They can simply walk in and continue trading.

The key person to contact now is Matthew Smith.

Tender Closes 4:00pm, Thursday 15 February 2024.

Matthew Smith

021 924 435 I matthew.smith@raywhite.com rwwaiheke.co.nz Waiheke Real Estate Limited Licensed (REAA 2008)

Food & Wine Pairing

PLUMP PORK

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CHEF MARK SOUTHON

PORK AND PUHA ‘BOIL UP’ This is my version of a much-loved New Zealand dish. I like to use crispy confit pork belly, prepared the day before, to add some style to the dish as well as ‘doughboys’, a type of dumpling flavoured with kawakawa, a native bush herb.

SERVES 4 Pork Belly Confit 800g-1kg pork belly 2 tablespoons salt 1 tablespoon cracked black pepper 2 tablespoons finely chopped garlic 2 tablespoons chopped fresh thyme 2–3 litres liquid pork fat to cover 1 golden kumara, steamed and cubed 2–3 shitake mushrooms, thinly sliced Bunch of puha, sliced Several pinches of micro-watercress Pork Stock 300ml chicken stock 600ml water. 1kg pork neck bones

Prepare the pork belly confit the day before by rubbing the pork with the salt, pepper, garlic and thyme. Set it aside for 3-4 hours.

Preheat the oven to 90ºC. Wipe off the seasonings and place the pork, skin-side down, in an ovenproof baking dish lined with baking paper and deep enough to allow the pork to be covered with the fat. Pour the fat into the dish until the pork is submerged. Cover with tinfoil and place in the oven for 8–9 hours or until the pork is soft and tender. Carefully lift out the pork and place it between 2 oven trays. Place a weight on the top tray to compact the pork and leave to cool for 3–4 hours. Cut into rectangular portions.

To make the pork stock, place all the ingredients in a large saucepan and bring to the boil. Simmer slowly for 4 hours, regularly skimming the fat from the top. Allow to cool slightly, then strain the stock. Set aside until needed. Remove the meat from the cooked hock, roughly chop and set aside for the doughboy dumplings.

To make the doughboys, rub together the butter, flour and baking powder until it resembles breadcrumbs. Add the salt and sugar, then the milk, and mix until stiff and slightly sticky. Mix the chopped ham hock through the dough along with the kawakawa. Divide the dough into bitesize nuggets and roll into balls. Cook the balls in a saucepan of hot pork stock for about 8 minutes or until they are firm. Reserve the stock and set aside the doughboys to keep warm.

About 20 minutes before serving, heat portions of confit pork belly in a lightly oiled hot pan and then transfer to a 180ºC oven until the skin is crispy and the meat is warmed through. Heat the pork stock and add the kumara and mushrooms and heat for 1 minute. Add the puha and stir until wilted. Pour into 4 serving bowls. Cut the pork into slices and fan them out in each bowl. Add 2–3 doughboys to each bowl, garnish with microwatercress and serve immediately.

MATCHED WITH

1 onion, quartered. 1 smoked ham hock Kawakawa Doughboys 50g butter 250g plain flour 1 heaped teaspoon baking powder Pinch of salt. Pinch of sugar

AWATERE RIVER MARLBOROUGH SAUVIGNON BLANC 2023 Full and juicy on the palate with ripe, concentrated flavours, tangy freshness and a long finish showing typical minerality. A vibrant wine showing purity, class and sub-regional character.

100ml milk Chopped ham hock (from the stock) 2 tablespoons dried kawakawa

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FOOD & WINE PAIRING

DUCK IN

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CHEF MARK SOUTHON

CONFIT CRISPY DUCK LEG WITH SAUTÉED LENTILS, CITRUS CARROTS AND STAR ANISE JUS This method of cooking ensures the duck meat will stay moist and juicy but with super crispy skin. Confit the duck legs the day before you need them. Once submerged in duck fat they can be stored in the fridge for several weeks.

SERVES 4 2 teaspoons rock salt 1 teaspoon black peppercorns 2 sprigs of thyme 2 cloves garlic, crushed Zest of 1 orange 4 duck legs & 1 litre liquid duck fat to cover Citrus Carrots 16 baby carrots 1 tablespoon citrus oil Flaky sea salt Sautéed Lentils 150g green lentils Salt 25g each diced swede, carrot, onion 2 chorizo sausages 3 teaspoons sherry vinegar Chopped Italian parsley Star Anise Jus Juice of 2 oranges 1 star anise 10 coriander seeds

To prepare the duck legs, mix together the first 5 ingredients and rub over the legs. Set aside for 3 hours, then wipe off the marinade.

Preheat the oven to 85°C. Place the legs in a deep ovenproof dish and pour the fat over. Cover the dish with tinfoil and cook in the oven for 9 hours. Remove from the oven and lift the legs from the fat to cool.

Trim each leg to expose a neat bone, then trim off any excess fat.

Remove the thigh bone.

Heat a little of the duck fat used to confit the legs in a skillet. Add the legs, skin side down, to the hot fat and cook for a few minutes.

Transfer to a 200°C oven for 6–8 minutes until crisp.

Trim and peel the carrots, then cut in half lengthways. Sprinkle with the citrus oil and salt, then roast in a hot oven (200°C) for 6–8 minutes.

To prepare the lentils, place them in a saucepan with enough cold water to cover. Lightly season and gently simmer for 10–15 minutes.

Drain, rinse and drain again, then refrigerate until required. In a frypan heat a little olive oil, then sauté the diced vegetables with the chorizo for 2 minutes. Add the lentils and sauté until warmed through. Deglaze the pan with the sherry vinegar. Season with salt and sprinkle with parsley and jus to glaze.

To make the jus, combine the orange juice, star anise and coriander seeds in a saucepan over a high heat until syrupy. Add the jus and stock, bring to the boil and simmer for 30 minutes or until reduced by a third but still runny. Add the coriander and set aside to steep for 5 minutes before passing through a fine sieve.

To serve, place some carrot purée into each serving bowl, spoon in a pile of lentils and arrange the duck leg to rest against them. Add a few baby carrots, spoon over just enough jus to fill the base of the bowl.

MATCHED WITH

AWATERE RIVER MARLBOROUGH PINOT NOIR 2020 The nose is concentrated and shows typical characters of Marlborough Pinot Noir – black cherry, plum, violets, spice, a background of charry oak and hints of dried herbs. The palate is soft and silky, with fine dry tannins, complex varietal characters and a persistent finish with sweet fruit.

Coriander leaves, sliced 200ml Red Wine Jus 150ml chicken stock 1 knob fresh ginger, finely diced

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BOOK

SOUTHON COOKING

Chef Mark Southon has worked in many fine dining restaurants in New Zealand, Australia and the UK. Here he offers a selection of some of his favourite signature dishes that showcase top-quality New Zealand ingredients.

With sections covering everything from seafood and game, to desserts and vegetables Mark’s recipes capture the distinctive qualities and provenance of the produce he uses. His passion for using fare from the wild and ingredients with special characteristics results in a refreshing approach to achieving the utmost flavour from each dish.

sensational food. A comprehensive “Basics” section provides tips for making all those little extras that make dishes truly delicious. Complemented by stunning photography and useful plating suggestions, Southon Cooking is the perfect kitchen companion to ensure dining is a memorable occasion.

ISBN 978-0-473-41502-0

9 780473 415020

Southon Cooking PLC TO PRINT.indd 1

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‘Ultimately Southon Cooking is a book about the New Zealand food we love to eat.’

Simon Wright The French Café

Mark Southon

This is a book to inspire home cooks to push the boundaries and serve

SOUTHON COOKING ReCIpeS INSpIRed by fReSH NeW ZealaNd pROdUCe

Mark Southon

p h o t o g r a p h y b y M a n j a Wa c h s m u t h

10/10/17 7:37 PM

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WINE STORAGE

Wine storage at the best level for the best enjoyment Wine cabinets are an essential addition to any wine enthusiast’s home or hospitality enterprise. They offer many benefits including preserving the quality while maximising enjoyment of your wine and protecting your investment.

WINE PRESERVATION AND ENJOYMENT The primary purpose of a wine cabinet is to ensure optimal storage conditions for your wine. Wine is a delicate beverage that requires specific conditions to maintain its quality.

One of the most critical aspects of wine preservation is temperature control. Wine is highly sensitive to temperature fluctuations, which can accelerate the ageing process and degrade the wine’s quality.

Too warm, and the wine may age prematurely, losing its freshness and balance. Too cold, and the wine’s flavours and aromas may be muted. A wine storage cabinet maintains a consistent temperature which can be set by the user, typically between 12-14°C, which is considered ideal cellaring temperature for most wines. This stability allows the wine to age at a steady pace, preserving its character and complexity.

When it comes to keeping wine at serving temperature, flexibility of temperature is critical. With fine wines, just a few degrees difference in temperature will have a considerable impact on the taste experience. The basic principle is the lighter, simpler, younger, and sweeter a wine, the cooler the temperature at which it is best enjoyed. Conversely, a wine with more body, complexity

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and maturity would be served at a higher temperature. The notion of serving red wine at room temperature might be historically accurate but in modern homes room temperature is warmer than in the past, often around 22 degrees. Therefore, a serving temperature at the upper limit of a wine cabinets range of 18-20 degrees is more appropriate.

Humidity is another crucial factor in wine preservation especially for bottles with cork stoppers. If the air is too dry, it can cause the cork to shrink, allowing air to seep into the bottle and oxidise the wine resulting in a flat or stale taste.

Conversely, excessive humidity can lead to mould growth. Wine cabinets are designed to maintain a relative humidity of about 70%, preventing these issues and ensuring the wine’s integrity.

Award Advance Series wine and beverage centre provides ideal temperature control for mixed requiremets in a single underbench product.

Light, particularly UV light, can degrade wine by causing chemical reactions that affect its taste and aroma. This is why wine has typically been stored in tinted bottles. However, whilst this may be enough protection for wine stored in a dark cellar, it is insufficient for storage at home.

Wine cabinets from Award and Liebherr utilise double glazed doors with Low-E reflective and tinted glass to provide suitable UV protection, also affording a view of your collection and minimising time with the door open.

Similarly, over time, vibrations can disturb the sediment in the wine. Sediments are a normal part of the ageing process, and undisturbed will not affect the wine. However constant vibration can cause the wine to become gritty and alter the taste. Quality wine cabinets offer protection from both these elements, especially those which use specifically designed compressors to minimise vibration along with rubber mounted components.

Lastly, wine cabinets allow for horizontal storage of wine bottles.

Origine Commercial Bay featuring integrated Liebherr wine cabinets EWTDf3553 specified in consult between designer and Award Appliances to meet client brief.

STYLE AND DESIGN

Liebherr professional wine storage is perfectly blended to suit even the most sophisticated location.

Onslow Auckland with bespoke cabinets by PhilBe Design featuring Award WCDZ60INT integrated wine cabinets supplied by Southern Hospitality.

This position keeps the wine in contact with the cork, preventing it from drying out and ensuring a tight seal. It also allows for efficient use of space, enabling you to store a larger number of bottles. It is worth noting that the industry standard for wine cabinet capacity is the Bordeaux bottle due to its consistent size and shape. So do consider the loading layout and space between shelves when choosing a wine cabinet for a mixed collection or when special bottles are to be stored.

PROTECTING YOUR INVESTMENT The primary function of a wine cabinet – to provide optimal storage conditions – is directly linked to the value of your wine. Proper storage can preserve and enhance the quality of your wine, allowing it to mature gracefully. This maturation can improve the taste and complexity, potentially increasing its market value, especially for collectable wines.

Furthermore, physical security can be achieved with many models offering locking doors.

Beyond functionality, wine cabinets are a stylish addition to any environment. It can become a focal point adding a touch of sophistication and elegance, or discreetly integrated into cabinetry.

Wine cabinets come in a wide range of designs. Liebherr and Award offer one of the widest ranges of wine cabinets in the NZ market, catering to anyone from home consumers to restaurants and commercial businesses. With the correct guidance anything from a sophisticated home kitchen to a superbly presented restaurant can enjoy the benefit that correct wine storage can offer.

There are also a great number of sizes available, from compact units that can be integrated under your kitchen bench to larger freestanding models that can hold hundreds of bottles. This flexibility allows you to make the most of your available space while adding a stylish element to your room. For storage of other chilled drinks, a specific beverage centre can be a perfect accompaniment.

THE LAST DROP A wine cabinet offers numerous benefits for wine enthusiasts. It ensures optimal storage conditions, enhances your wine’s flavour, adds a touch of style to your home, and is a sound investment in your wine collection. With a vast range or specialist wine and beverage storage solutions Award and Liebherr also offer specialist knowledge on what product is best suited to your needs. www.winenzmagazine.co.nz

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WINE STORAGE

Ideal wine storage Every wine lover has dreamed of having a dedicated storage area for dozens or even hundreds of bottles, each representing the passion and dedication of the viticulturists and winemakers who created it.

IN an ideal world, the storage area would be in a naturally cool cellar, or perhaps one kept at a stable temperature by a properly calibrated appliance.

That is the dream, but for most of us the wine storage area is more likely to be a cupboard or, at most, the corner of a spare room.

Wine prefers coolness to heat, and most guide books suggest that a temperature somewhere between 10degC and 15degC is the ideal.

But more than the actual degrees, it is temperature stability that is crucial, so if your choice is between one area that is usually cool but heated every so often by intruding sunshine and another that is slightly warmer but consistently so, choose the latter.

The problem is solved, of course, by the purchase of one or more wine storage cabinets. These impressive appliances can be programmed to keep wine at the ideal temperature

for each style, in some cases within the same unit – whites on some shelves, reds on others.

Once the storage area has been determined, we can decide what to store, and it important to remember that not all wine benefits from longterm storage. Internationally famous tank-fermented Marlborough Sauvignon Blanc, for example, is usually at its impressive best when it retains all the vibrancy of youth. Add the complexity of oak fermentation and/or maturation, however, and a few months or even a year or more in a quiet spot would be well worthwhile.

Broadly speaking, the more complex the wine, the more it will benefit from cellaring. In whites, Chardonnay is an obvious candidate, and Riesling – despite usually being subjected to a minimal amount of winery artifice – will often change and develop in wonderful ways over several years.

Good wine deserves good glassware

Later, our anticipation grows when we pull the cork or unscrew the cap, and it reaches a peak when we pour the first glass to admire the wine’s colour richness and take in its bouquet.

Regardless of its origin, the wine we have chosen has been on a long journey from its days as a cosseted vine seedling, eventually transplanted to soil carefully chosen to give it its best start in life. Grapes from that vine have been nurtured and loved through to the maturity that has enabled them to transmogrify into the magic beverage before us.

With that heritage, it surely behoves us to present the wine in a serving vessel that emphasises and respects its best qualities.

Part ONE ANTICIPATION plays an important part in the appreciation of fine wine. It might begin when we spot an interesting label on the shelf or find a wine that we have always wanted to try. We imagine what it will taste like, and perhaps begin to wonder what dish it might complement.

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Vic Williams has been writing and broadcasting about wine and food for more than 40 years.

For three consecutive years Vic joined a panel of international wine and food luminaries including Britain’s Robert Carrier, the USA’s Fred Ferretti, Thailand’s Ken Hom and Australia’s Terry Durack and James Halliday to judge Hong Kong’s best restaurants, and for 15 years he was New Zealand wine consultant for Cathay Pacific Airways. At home, he acted as Cellar Director for the New Zealand Wine Society for the 28 years from its inception until its closure in 2019.

Vic’s contribution to the wine and food scenes in New Zealand has been rewarded with a Lifetime Achievement award from the hospitality industry’s Lewisham Foundation and the Sir George Fistonich medal as a ‘Legend of New Zealand Wine’ from the International Wine Show.

First, it must be glass, plain and simple – no patterns, dimples or other diffusing distractions please.

The glass should be thin enough to feel comfortable on our lips, ensuring that the wine is all that we notice.

A stem is a good way of ensuring that our warm hands don’t alter the wine’s temperature. Stemless glasses are becoming increasingly popular and are very practical, particularly for occasions when the wine has to be put down from time to time to free the hands for food (or applause), but we should resist the natural inclination to cradle the wine in our palm.

THE LATEST FROM NEW ZEALAND WINE WORLD

Wine&Time

ALENA KAMPER ANNOUNCED AS

2023 YOUNG WINEMAKER OF THE YEAR CONGRATULATIONS to Alena Kamper from Sacred Hill in Hawke’s Bay who is the 2023 Tonnellerie de Mercurey Young Winemaker of the Year. At just 22, she is the youngest person ever to win this prestigious and coveted title.

Despite initially being nervous to enter, but then taking the plunge and working hard has certainly paid off.

The national final took place at The Bone Line in North Canterbury on 31st October, with the three finalists delivering their speeches at the Altogether Unique Wine Industry Celebration in Christchurch on 1 November, when the overall winner was announced.

The other finalists were Callum Haynes from Matua in Marlborough and Eliana Leal from Amisfield in Central Otago.

They too both won section prizes highlighting how tough the competition is and what inspiring young people there are in the wine industry.

Alena won the Fruitfed Supplies best speech and the Indevin Wine Judging Section.

Eliana won the best Hillebrand Gori presentation on AI in the wine industry and for her laboratory skills. Callum won best interview and essay on how to make various rosé styles.

The judges were highly impressed not only with their winemaking skills but also their passion and vision for the future of the New Zealand wine industry.

“It is inspiring and exciting to see so many passionate and talented young winemakers coming through.” says Nicky Grandorge, Leadership & Communities Manager at New

Zealand Winegrowers. “Our future is certainly in good hands.”

The finalists were also thrilled to share the stage with wine industry fellows and pioneers, as well as the internationally revered Oz Clarke OBE at the dinner.

Apart from being crowned the 2023 Tonnellerie de Mercurey NZ Young Winemaker of the Year, Alena took home an amazing prize package which includes $1000 cash, a visit to the Tonnellerie de Mercurey (cooperage) in Burgundy,

the opportunity to be an associate judge in the 2024 New World Wine Awards and review some of her favourite wines in DrinksBiz magazine.

The competition is made possible by all the generous sponsors: Tonnellerie de Mercurey, Fruitfed Supplies, Indevin, HillebrandGori, FMG, Laffort, New Zealand Winegrowers, Programmed Property Services, Tira Crown, Visy, New World, Winejobsonline, NZSVO and Pernod Ricard.

www.winenzmagazine.co.nz

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WINE & TIME

NEW RELEASE OF ORIGINAL HAWKES’ BAY ARTWORK I AM thrilled to present to you a new piece of art that perfectly captures the essence of your Hawkes Bay terroir and the world of winemaking.

"Rose Soiree" is a mixed media painting, thoughtfully crafted measuring 600mm x 800mm on board. It is a tribute to the heart and soul of your vineyard, a visual symphony of the terroir, and a celebration rosé wine that graces your cellars.

Looking at this painting, you'll be transported to the rolling hills and lush vineyards of Hawkes Bay. The metallic pink hue that dominates this artwork is an homage to the delicate and enchanting shade of rosé wine. It shimmers and dances in the Hawkes Bay sunlight, just as your wine does when it catches the golden rays of the sun.

The painting's focal point is a floral tribute, which echoes the aromatic profile of your wine.

The flowers depicted exude the very essence of the wine, offering a sensory experience that is as exquisite as the wine itself. It is as if the painting captures the very “bouquet” of your wines.

The metallic pastel pink leaf background, which brings a sense of sophistication and elegance to the piece. This touch, reflecting the metallic sheen of a wine glass, is a nod to the treasure that is your rosé wine. It is a visual representation of the hard work, dedication, and craftsmanship that go into each bottle of your wine. It is a reminder of the labour of love that is winemaking.

In "Rose Soiree," you have an original work of art that encapsulates the very spirit of your winery, your wines, and the Hawkes Bay region. It's a homage to the essence of your winemaking journey, encapsulating the terroir, the wine, and the moments it

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creates. This newly created piece of art would not only adorn your winery with grace and beauty but also serve as a reminder of the passion and dedication that your team puts into crafting your exquisite wines. It is a work of art that will make your guests and patrons feel the warmth of your hospitality and the delight of your wines.

If "Rose Soiree" resonates with you and your winery, please contact me to discuss the acquisition of this stunning piece. It is more than just a painting; it's a visual toast to the excellence of your winery and

the memories that are created with each bottle of your wine.

Please contact me on 0272822045 to view person, or if you would like to purchase immediately for your cellar door.

Debra.thompson@xtra.co.nz

Best New Zealand Wines & Food Matches READ ABOUT NZ AWARD WINNING WINES TASTED AND RATED FOR YOU. SEE WINNING WINES FROM EVERY REGION. Go to... isubscribe.co.nz and search Wine NZ. SPECIAL SUBSCRIPTION OFFER..

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