WINE NZ SUMMER ISSUE

World-class Viticulture and Wine Science

Bachelor of Viticulture and Wine Science

This 3 year degree balances a strong science background with practical industry interaction. Make your own wine, develop a wine palate, get a tractor and forklift license, complete a commercial winery vintage and a research project all within the degree structure.

Wine Business and Innovation, Postgraduate Certificate, Diploma or Masters

Further your career in wine. These postgraduate qualifications will provide you an advanced body of knowledge to add to your existing industry experience and provide you with the skills to keep that knowledge current.

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Full-time on campus or part-time online options may be available.

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Interested in getting a taste of the wine industry?

This is an intensive 5 month level 3 NZ certificate programme covering the basics of wine making and finishing, procedures during a winery harvest, and working in a cellar team. The integrated practical work is run in tandem with Hawke’s Bay wineries and students complete a paid vintage in a winery.

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Considering a career change? These qualifications can open up many career pathways for a future in the grape growing (viticulture) and wine-making (wine science) industries at a technical, supervisory or management level.

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CONTRIBUTORS

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

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Sun and Fun in Nelson Wineries

Charmian Smith visits Nelson cellar doors

There are gems to be found at Nelson’s cellar doors.

Many wines, especially from smaller wineries, are not available elsewhere except in a few local restaurants.

I loved the aromaticsriesling, pinot gris and even sauvignon blanc. There are excellent chardonnays and pinot noir can be a star. It’s exciting to discover unusual varieties such as albariño, chenin blanc, würzer, zweigelt, and the increasingly rare gewürztraminer.

Cellar door opening hours are volatile in today’s Covid climate. Check websites or phone before visiting. Some, not included here, require appointments if you want to visit.

Neudorf

Neudorf is Nelson’s most acclaimed winery. Tim and Judy Finn planted it in the 1970s and are still at the helm with Todd Stevens as winemaker and general manager and daughter Rosie (after whom Rosie’s Block vineyard is named) has returned from London to join the team.

The cellar door opens on to a lawn shaded by a

large box elder tree planted by the Finns some 40 years ago. Here you can enjoy a tasting, a glass of wine and some light local snacks with the organic vineyard alongside. For those wanting a more in-depth experience, Jude has recently transformed Tim’s old lab into a five-seater, private tasting room.

Neudorf’s wines are precisely balanced, fresh and textural, all fermented with indigenous yeast, and often in older barrels - or even clay amphora as is the wonderfully poised, textural and seriously delicious unoaked Rosie’s Block 25 Rows chardonnay.

Don’t miss the delicately floral and unexpectedly powerful 2000 pinot gris or the mouth-watering fruit of the fragrant Rosie’s Block dry riesling 2021.

A newcomer to their portfolio a few years ago was the Rosie’s Block albariño. The 2021 is refreshing and textural, oozing citrus blossom and elderflower, with a bright, crisp finish.

Chardonnay is Neudorf’s most acclaimed variety, There’s the charming, nutty, creamy citrusy Tiritiri chardonnay 2019 from young vines. and the prized

Home Block Moutere flagship. The 2020 Moutere is gloriously harmonious, all citrus, stone fruit and nuts, textural and complex with a mineral backbone and taut, integrated finish. Like earlier vintages this has all the marks of developing beautifully over the next decade or so.

Tom’s Block pinot noir 2019 is one of the most delicious Nelson reds, oozing red cherries and red currants, intense, crisp, taut and textural with savoury undertones and a surge of flavour at the end.

neudorf.co.nz

Riwaka River Estate

Paul Miles and Amber Robertson’s familyoriented lifestyle on their vineyard, hop garden and olive grove is about as far as you can imagine from their former corporate lives in risk management in London.

“Once you’ve tasted childhood here you don’t want your kids to grow up in London,” Amber said.

Anna and Chris Seifried.Nelson’s first and largest producer.

They came home in 2008 with their first child and bought the small 18-year old vineyard nestled at the foot of the limestone Takaka Hill. Now with three young children, they offer accomodation and sell wine from their modest tasting room in an old hop barn.

Their philosophy includes regenerative agriculture, staying small and sustainable, producing fine but well-priced, approachable wine released when it is drinking well rather than just after bottling.

Their wine brand, Resurgence, is named after the famous cave just up the road, where the Riwaka river emerges cold, clear and pure from the limestone hillside. It was a place of healing for the Maori, Amber said.

Riwaka may be the smallest winery in the region, but both Paul and Amber are involved in Nelson Wine Growers - he’s the chair and she’s the operations manager. Obviously they haven’t quite relinquished their former business backgrounds!

I was blown away by the Resurgence sauvignon blanc 2021 - the vibrant pungent aromas of ripe gooseberries leap out of the glass and the palate is restrained in comparison - mineral, lime, dry, with lingering fruits on the crisp finish. The minerality of their wines is due to the limestone

soils, Amber says.

The 2017 chardonnay is complex, opening to nutty, slightly smoky aromas then hints of spice, marzipan and a crisp, flinty finish.

The 2019 pinot noir is rich, hinting of red currants and forest floor but still with that characteristic mineral undertone. riwakariverestate.com

Flaxmore

Another small, friendly artisan winegrower established by a former corporate couple, Stuart and Patrica Anderson, is Flaxmore. Stuart is from Christchurch and brought his English wife to Nelson on a visit some years ago. She mentioned that if ever they lived in New Zealand, this would be the place - a suggestion Stuart stored away, he said with a laugh.

Leaving their former life on their own terms, they bought 28ha of sloping land in the Moutere Hills in 2006 and planted 9ha of vines in the following couple of years along with 60 different species of native and exotic trees.

Beside their modest cellar door with attached art gallery, there’s a vineyard walk with sweeping views across the Moutere to the snow-topped Mt Arthur and Kahurangi Ranges.

Focussing on vineyard quality,

they sold grapes to Neudorf and still do, but since 2018 have produced their own label, with Stuart working alongside winemaker Todd Stevens.

Their wines are fragrant and textural. I loved the Flaxmore pinot gris 2021, aromatic with hints of mineral and spicy fruit, a velvety texture and dry finish.

2020 is the first vintage of their own chardonnayNeudorf wanted all the grapes, according to Patricia. It’s spicy, with hints of gunflint, intense, complex and textural, beautifully balanced with an elegant fresh finish.

flaxmore.co.nz

Moutere Hills

Tucked away up a narrow road in the Sunshine Valley is Moutere Hills’ cellar door and the busy Forsters restaurant - people even arrive for lunch by helicopter. Alistair and Fiona Forster run the acclaimed restaurant in the secluded valley. Glass walls open to a shady courtyard for summer dining, vineyards and views. It pays to book ahead here, but there’s also a cheese platter available for those who haven’t - if there’s a table free!

Below the restaurant is the winery and in the old hop barn the Fox ’n' Grape wine bar opens on Friday evenings.

In 2012 Rusty Rayne and Lisa Goodson bought the Moutere HIlls vineyard, planted 1995, and adjacent hop gardens. Their wine range includes the reserve Sarau label, named after the original German name for Upper Moutere.

Standouts were the Sarau Reserve chardonnay 2019, creamy, intense, nutty with a juicy acidity; the chenin blanc 2019, oozing apple and pineapple with a crisp, juicy finish and versatile with food; and the syrah 2019, fragrant, textural, redolent with fresh red berries and a suggestion of black pepper and a fresh but velvety finish.

mouterehills.co.nz

Amber Robertson in Riwaka River Estate’s old hop barn tasting room.

Himmelsfeld

Wine is about people sharing an experience says Beth Eggers who established Himmelsfeld in 1991. She loves to share her aged wines and talk - not necessarily about the wine but about life in general - with visitors to her small loft tasting room.

A descendant of early German settlers and a former nurse, she bought the land in 1991 and planted a small vineyard and apple orchard. A herd of sheep do the leaf plucking and grass control.

Her interest in wine and particularly aged wines stems from 11 years in Europe where she visited many wineries, she said.

Perhaps surprisingly to those of us who drink wines in their infancy and youth, her 12 and 14 year old wines are not dead but thought-provoking: a golden nutty complex 2009 chardonnay with hints of marzipan; a spicy, complex, textural 2009 cabernet sauvignon; and an intriguing 2010 sauvignon blanc, complex with hints of smoke, tropical fruit, canned peas and mineral that unfolds in the glass. himmelsfeld.co.nz

peninsula and planted his first grapes in 1995. However, Rimu Grove’s tasting room is in a shed at Mapua Wharf, right next door to its wine bar.

Besides a tasting, you can try a variety of wines by the glass or a 5-wine, themed tasting tree, or you can travel the world in the wine bar’s extensive wine list alongside a pizza or platter.

Rimu’s wines are taut and precise with lovely fruit and mouthfeel. A few years of age allows them to show their best.

Riesling lovers shouldn’t miss the 2016 Rimu Grove riesling with its complex, floral, creamy aromas and delicious, fresh mineral undertones. Stowe likes to age his rieslings before release and this definitely shows the benefit.

Rimu 2019 chardonnay is fleshy and nutty but with a crisp, dry, citrusy finish.

With warm hints of black olive, texture and balance the 2016 Pinot Noir from 25 year old vines is another that benefits from age. rimugrove.co.nz

years and a turreted, two storey building clad in shiny silver corrugated iron now houses offices alongside a relaxed eatery and tasting room with an open fire in winter and a sheltered outdoor courtyard. Rob and Jodi McIntyre serve a delicious line of sourdough pizzas, platters and other dishes, as well as offering wine tastings.

Heaphy’s wines are simple and easy drinking - I particularly enjoyed the 2020 riesling, hinting of lime, fresh and lively with hint of sweetness and a crisp finish.

The Kahurangi Mt Arthur reserve wines are a step up.

Don’t miss the 2020 Mt Arthur reserve chardonnay, a typically fine Moutere chardonnay, nutty, well balanced and lingering. Or the barrel fermented Fumé blanc 2019, redolent with passionfruit, and freshly cut grass, velvety texture and crisp finish. It goes particularly well with the margarita pizza.

Wine

Rimu Grove

Patrick Stowe, a Californian winemaker, found his ideal vineyard land on the Bronte

Heaphy and Kahurangi

Heaphy and Kahurangi share a tasting room with North Eatery located in the original Seifried Moutere vineyard, home to some of the oldest riesling vines in the region, planted in the early 1970s. The original winery has been added to over the

For me, the star was the Mr Arthur reserve riesling 2017 with its developed lime aromas, bright minerality and knife-edge balance between the hint of sweetness and the crisp finish. facebook.com/ heaphycellardoor/

Dunbar Estates.

Some people have expensive and time consuming hobbies, say John and Jennifer Dunbar,

is about sharing an experience says Beth Eggers of Himmelsfeld who loves mature wine.

A shiny turreted building at Heaphy and Kahurangi with North’s Eatery alongside.

referring to their vineyards in the Motueka Valley and in Central Otago.

John, a Dunedin-based orthopedic surgeon, also studied agricultural science and confesses to a long held desire to “own a piece of land to do something with”.

They first bought land in Central Otago and planted grapes which they sell to one of the bigger wineries. But they also had a holiday home at Kaiteriteri in Tasman and couldn’t resist buying a rundown vineyard now transformed with native platings on the hillside where black-faced Suffolk sheep graze behind the neat rows of vines. Tucked up the Motueka valley, they also have a vineyard cottage and cafe with cellar door and where they sell wine from both their vineyards.

Their Nelson riesling 2019 is typically fragrant, light and lively, while the mature 2019 pinot gris is more complex and creamy with a bright finish.

Also for tasting are a fresh dry Central Otago pinot rose 2019, a nutty but restrained and textural Central Otago chardonnay 2020, and a rich dark-fruited but silky and textural Central Otago pinot not 2018.

Also available from the cafe are Central Otago olive oil, Nelson hazelnuts and the chef’s preserves. dunbarestates.co.nz

Kina Cliffs

The idyllic view from Kina Cliffs’ glass-walled tasting room

overlooks the vineyard and native bush below and the intense blue of Tasman Bay. There’s no restaurant but they say you are welcome to bring a platter - I can’t imagine a nicer thing to do on a summer day than to have a picnic, a glass of their fresh, easy-drinking wine and relax with the view.

Julie and Alistair Ashcroft planted the steep, north-facing 3.3ha vineyard on clay soils in 2004 with sauvignon blanc, pinot gris and pinot noir. Both keep their day jobs, but when you drive up to the cellar door Paul Herrick comes in from the vineyard to show you the wines.

Kina Cliffs fragrant 2021 sauvignon blanc embodies the view with its hint of mineral, tropical fruit and lively finish. Labour of Love 2021 pinot gris is equally refreshing, hinting of pear, ripe stone fruit and a hint of creamy nuts. kinacliffs.co.nz

Kina Beach

German and Swiss couple Achim Bauer and Karin Schoch left their international business careers to follow their passion for wine. Attracted by knowledge-based wine growing in New Zealand as opposed to the traditionregulated European industry, they studied wine growing in Hawkes Bay before settling for the lovely 4.3ha Kina Beach vineyard overlooking the tidal Kina inlet. They also offer vineyard accommodation.

With their European heritage they bring more focus to wine with food, Karin says, and they age their wine for a few years before release which softens the wine and gives a point of difference.

Don’t miss the nicely balanced reserve chardonnay 2016, barrel fermented, creamy, nutty and textural with underlying oak and a lovely tingly fresh, lingering aftertaste.

Their 2019 rosé has more backbone than some, with lovely hints of strawberries and a textural finish.

Kina Beach’s wines are only available from the cellar door and on line.

kinabeach.co.nz

Te Mania and Richmond Plains

Te Mania and Richmond Plains are neighbouring organic vineyards on the stony plains near Richmond that have shared a winery and tasting room for many years. Both are now owned by Lars and Samantha Jensen who established Te Mania in 1991.

Their award-winning wines, typically fresh with pristine fruit characteristic of the plains, can be found in supermarkets and are exported. A small, rustic tasting room offers both labels for tasting.

Don’t miss the delicious, lively 2021 Te Mania riesling oozing ripe apple, grapefruit and lime,

John and Jennifer Dunbar of Dunbar Estates say wine growing is a time-consuming and expensive hobby, but they love it.

One of the loveliest views - the deck at Kina Cliffs’ cellar door looks over Tasman Bay.

or the 2019 Richmond Plains pinot gris hinting of pears with an attractive nuttiness from lees stirring.

An unusual white pinot noir, Richmond Plains blanc de noir 2021, is a pristine, off-dry white with delicious hints of nectarine and ripe apple.

One of the better Nelson Bordeaux blends I tried is Te Mania Three Brothers 2019, a merlot dominant wine with malbec and cabernet franc. It’s spicy and vibrant oozing attractive red fruits and boysenberries with a crisp, lively finish. temaniawines.co.nz richmondplains.co.nz

Seifried Estate

Seifried Estate is not only the oldest Nelson winery but also the biggest, established by Austrian Hermann Seifried and his New Zealand wife Agnes in the early 1970s.

Seifried’s tasting room, Harvest Kitchen restaurant and the winery are set in extensive grounds surrounded by vines at Appleby on the Waimea Plains.

With a play area and children’s menu it’s family-friendly.

Seifried has four tiers of wineRabbit Island, Old Coach Road, Seifried Estate and the top level Aotea.

Well worth seeking out are its less common varieties such as grüner veltliner, zweigelt, gewürztraminer, würzer, and their famous sticky, Sweet Agnes.

I found it fascinating to compare two sauvignon blancs. Floral, herbal and mineral aromas leap out of the glass of the fresh, lively Estate 2021 while the 2020 Aotea is more pungent and fleshy with hints of quince and a lovely crunchy finish.

Seifried Estate gewürztraminer is one of the few in Nelson, but is deliciously fragrant, intensely floral with hints of fresh roses and eau de cologne, and an attractive textural finish.

Don’t miss Seifried’s würzer (a

cross between gewürztraminer and müller thurgau) the only one in New Zealand. The 2018 oozes ripe stone and exotic fruit, a little less ebullient than the gewürztraminer, but with a lovely crunchy acidity. Anna Seifried suggests matching them along the same lines - bratwurst is her favourite.

Zweigelt is an Austrian red. The 2019 is incredibly dark with cerise edges, spicy with lovely soft rich fruit, and a fresh finish. seifried.co.nz

Gravity

With expansive views of the Mt Arthur Range and Able Tasman National Park to the west, across Tasman Bay to the Marlborough Sounds on the east, Gravity’s cellar door has one of the most sunning aspects in the region.

It also has a remarkable tiered winery set into the hillside with native plants on the roof. Built in 2006 with no expense spared, it was designed to make world class wines. Grapes are delivered to the top for fermentation, the young wine flows by gravity to the second level for nurturing, and eventually to the lowest level for bottling and warehousing.

It’s also a function centre with stylish underground barrel caves lit by a large chandelier. A tour and barrel tasting with winemaker Brett Bermingham is available.

With an adjoining art gallery,

the tasting room offers platters, and, in winter, gourmet pies.

Gravity is part of Booster’s wine stable which includes another Nelson producer, Waimea, as well as Marlborough’s Awatere River and LV (Louis Vavasour), Central Otago’s Bannockbrae and Hawkes Bay’s Sileni - all of whose wines can be tasted at the Gravity cellar door. There isn’t as yet a Gravity label, says Brett, as the vineyards are still being restored after the former owner of what was then called Mahana went into receivership.

Brett says if you can’t find something you like here, give up and I’d agree with him - it was hard to choose favourites from three sauvignon blancs, four chardonnays, four pinot noirs, Hawkes Bay reds of various persuasions and three quite different rosés, but in the end my picks were:

The deliciously rich, creamy and nutty pinot dominant LV methode traditionelle that will put any Champagne of similar price ($59) to shame. It’s the cellar door’s biggest seller according to Brett.

Waimea Nelson riesling 2019, a lovely example, beautifully balanced lime and citrus with a fresh finish.

Bannockbrae Reefers Central Otago riesling 2020, floral and textural with a crunchy acidity and dryish finish.

Of the chardonnays, I was blown away by the LV Marlborough chardonnay 2017, succulent stone fruit supported by stylish oak, harmonious and textural.

Bannockbrae Goldfields Central Otago Pinot Noir 2018, deliciously velvety, lifted berry fruit and hints of five-spice.

Sileni’s Triangle Hawkes Bay merlot 2018 oozed velvety, ripe, spicy plums but finished with a satisfyingly firm grip.

gravitywinery.co.nz

Gravity’s elegant underground barrel store lit by a chandelier can be used for functions.

With over 800 entries, the country’s newest and only national wine show has clearly been embraced by the wine industry it serves.

The National Wine Awards of Aotearoa New Zealand launched this year with the purpose of identifying, celebrating and elevating excellence in New Zealand wine.

This same team has organised the Royal Easter Show Wine Awards, NZ's longest running Wine Show, and as that format is retired, they are very proud to introduce this new celebration.

Judging took place over three days in late September at the Kumeu Showgrounds with Jane Cooper as Chair of Judges, ably supported by Olly Masters as her Deputy, and Meg Brodtmann MW from Australia as International Guest Judge along with an excellent and very capable team of nineteen New Zealandbased judges.

The celebration part of the show’s mission statement, the Awards of Excellence, happens next Sunday 6 November where trophies will be awarded to the best of the best, with each trophy-winning wine being poured for guests over a decadent long lunch at Auckland’s Hilton Hotel.

For further questions, please contact Jo Gear as below.

Ngā mihi, The National Wine Awards Committee & Establishment Board.

JO GEAR Convenor nationalwineawardsofaotearoanz@gmail.com +64 21 900 739

IT’S A CHARDONNAY DAY AT THE INAUGURAL NATIONAL WINE AWARDS WATERFRONT CELEBRATION

Chardonnay wins top honours at the inaugural National Wine Awards of Aotearoa New Zealand.

Isabel Estate Marlborough Chardonnay 2020 won the Champion Wine of the Show as well as scooping the New World Trophy for Champion Chardonnay and its winemaker Jeremy McKenzie took top honours as Winemaker of the Show at the Awards of Excellence luncheon celebration at Auckland’s Hilton waterfront hotel today.

Chair of Judges, Jane Cooper, commented on the incredible balance of the wine, noting the tension between acid and fruit. “It’s a feat of brilliance to bring that richness and texture to the palate while maintaining spark and lightness,” Cooper said.

“It’s a thrill of a wine, and Jeremy’s understanding and mastery are on clear display. I can’t wait to see what’s next.”

Isabel Estate has a long tradition of Chardonnay, with 30-year old Mendoza vines contributing to this stellar wine. McKenzie has been in charge since 2014 (starting there on his birthday) converting much of the vineyard to organic principles with an eye on top end chardonnay for the long haul.

The Luncheon, emceed by Jesse Mulligan, the “affordable John Campbell” (in his own words) awarded 17 Trophies, including the Auckland A&P Association Heritage Rosebowl that rewards wines that reflect a consistency of style over time, the winner of which was Wanaka’s three vintages of Mount Maude Reserve East Block Riesling (2012, 2016, 2021).

Family-owned Hawke’s Bay winery Askerne was the popular winner of two trophies, including the New Zealand Couriers Trophy for Champion Gewürztraminer, and Central Otago’s Providore Pinot Noir 2019 took out the hotly contested Rural News Group Trophy for Champion Pinot Noir.

TROPHY WINNERS 2022

DISH MAGAZINE TROPHY FOR CHAMPION PINOT GRIS DUCK HUNTER MARLBOROUGH PINOT GRIS 2022

Richly fragrant and enticing, this is an excellent example of modern, cool-climate Gris. Concentrated and flavourful with great texture and excellent length. A really enjoyable wine.

RAPID LABELS

TROPHY FOR

CHAMPION SPARKLING LINDAUER VINTAGE SERIES BRUT CUVÉE 2017

Lovely ripe fruit notes sit well with attractive autolysis characters. Elegant and seamless with a deliciously satisfying finish. Very well made.

GUALA CLOSURES NZ TROPHY FOR CHAMPION SAUVIGNON BLANC YEALANDS ESTATE SINGLE VINEYARD SAUVIGNON BLANC 2022

Intense greens and bright herb freshness that clearly express the best of the Awatere. Wonderful concentration of flavour and excellent acid line that carries a juicy moreishness. A true classic.

ANTIPODES TROPHY FOR CHAMPION RIESLING MUD HOUSE SINGLE VINEYARD THE MOUND RIESLING 2021

Beautifully made, captivating wine. All the hallmarks of benchmark Riesling - weight, intensity, tension and elegance. A winner on all fronts.

WINEWORKS TROPHY FOR CHAMPION ROSÉ SQUAWKING MAGPIE FIRST FLIGHT STARTLED PINK 2022

Modern and fresh, this is everything good Rosé should be. Ripe fruit gives enticing fragrance as well as lovely palate richness while finishing just-dry and refreshingly long. A very good drink.

TROPHY FOR CHAMPION OTHER WHITE VARIETIES ASKERNE VIOGNIER 2021

Thoughtfully made, the alcohol, acid, fruit and sweetness all balance beautfully to deliver a delicious mouthful. Richly textured with a lovely glide to the finish.

NEW WORLD TROPHY FOR CHAMPION CHARDONNAY ISABEL ESTATE MARLBOROUGH CHARDONNAY 2020

A thrilling wine that shows richness and texture on the palate while maintaining spark and lightness. Beautifully crafted with all those elements of fine chardonnay working together in perfect harmony.

RURAL NEWS GROUP TROPHY FOR CHAMPION PINOT NOIR PROVIDORE PINOT NOIR 2019

Striking that perfect balance of tannin ripeness with cool-climate freshness, this wine is an absolute pleasure. Plush, weighty and elegant, bottle age has made it comfortable yet it's vibrant and alive.

TROPHY FOR CHAMPION MERLOT & BLENDS

MUD HOUSE HAWKE'S BAY MERLOT 2021

Brightly fruited, this is a joyous wine, showing ripe berry notes, well-integrated oak and bold tannins. Youthful freshness and lovely flavour deliver wonderful drinkability.

MAINFREIGHT TROPHY FOR CHAMPION EXPORT WINE BLIND RIVER SAUVIGNON BLANC 2022

A lovely combination of ripe tropical notes and a grassy freshness that delivers all the flavour punch promised by the nose. Textural and juicy to finish. The world will love it.

TROPHY FOR CHAMPION SYRAH GIESEN SINGLE VINEYARD CLAYVIN SYRAH 2021

This is a gorgeous wine that is testament to great skill from vineyard to bottle. Fruit richness, fine tannin and sensitive inputs have crafted a beautifully balanced masterpiece.

FRUITFED TROPHY FOR CHAMPION CABERNET & BLENDS

GUALA CLOSURES NZ TROPHY FOR BEST PRESENTED SCREWCAP WINE BOTTLE TE KANO CENTRAL OTAGO SAUVIGNON BLANC 2021

VILLA MARIA RESERVE GIMBLETT GRAVELS HAWKES BAY CABERNET SAUVIGNON MERLOT 2020

A lovely example of blending mastery, bringing the best together to create a seamless wine. Length, elegance, concentration and poise - this has it all.

NEW ZEALAND COURIERS

TROPHY FOR CHAMPION GEWURZTRAMINER

ASKERNE RESERVE GEWURZTRAMINER 2021

Rich, ripe style with superb balance of fruit sweetness and acid freshness. Great intensity of flavour and excellent length. Delicious.

AUCKLAND AGRICULTURAL & PASTORAL ASSOCIATION HERITAGE ROSE BOWL MOUNT MAUDE RESERVE EAST BLOCK RIESLING 2012/2016/2021

These three Mount Maude East Block Rieslings show the very best of this variety, made in a pristine style with delightful acidity and balance. The older wines showed subtle, restrained kerosene and honey notes but still looked youthful with lime/lemon notes, a lovely mineral line of acidity and tension. The 2021 vintage was all about the tautness and vibrancy of a young Riesling, delicious.

TROPHY FOR CHAMPION OTHER RED VARIETIES

LEFTFIELD HAWKES BAY MALBEC 2020

From the vibrant colour to the ripe brambly fruit notes and plush tannins, this is a statement wine. Mouthfilling and flavourful, it's an excellent example of Malbec and a wonderful reason to drink outside the square.

TROPHY FOR CHAMPION

WINE OF THE SHOW

ISABEL ESTATE MARLBOROUGH CHARDONNAY 2020

WINEJOBSONLINE.COM

TROPHY FOR CHAMPION SWEET WINE

VILLA MARIA RESERVE NOBLE RIESLING 2021

An inviting medley of ripe stonefruit aromatics. Intensely concentrated fruit flavours are lifted by a line of acid freshness delivering length and purity. Lovely example of what NZ can do with sweet wines.

AUCKLAND AGRICULTURAL & PASTORAL ASSOCIATION WINEMAKER OF THE SHOW

JEREMY MCKENZIE

Sip, sip, hooray!

Local wineries toast

multiple

wins

as 20th annual New World Wine Awards Top 50 list is revealed.

One of the most anticipated wine lists of the year is finally here, with today’s announcement of the 2022 New World Wine Awards Top 50 wines under $25.

The list reveals the best-ofthe-best from the 20th annual wine competition, where expert judges swirled, sniffed, tasted, debated and scored their way through more than 1,200 different wines to determine the 50 top-ranked Gold-medal winners.

These wines are now available at New World stores nationwide*, but for winedrinkers who still aren’t sure where to start, New World Wine Awards Co-Chair of Judges Sam Kim says this year’s Top 50 list is a particularly handy guide.

“The New World Wine Awards is all about taking the guesswork out of choosing a great wine at a great price, and this year’s Top 50 is especially helpful because it includes so many repeat winners from over the competition’s 20-year history.

“These are multi-winning wines and wineries that have made the grade time and again, proving their excellence year after year, bottle after bottle.

“Their achievements are great news for wine-drinkers who are on the lookout for

quality and consistency at an affordable price, and well worth a toast.”

GIESEN ESTATE RIESLING CROWNED WITH GOLD AGAIN

A win for the Giesen Estate Riesling 2021 has brought this wine’s Gold-medal tally to seven and cemented it’s claim as the winningest wine in the New World Wine Awards so far**.

The Giesen team are well known in New Zealand and around the world for their expertise in Riesling, which they’ve been making for 34 years using Waipara and Marlborough-grown grapes.

Chief Winemaker Duncan Shouler says it’s fantastic to have another Gold-medal in the trophy cabinet for what his team refers to as ‘New Zealand’s favourite Riesling’. “We work hard each year to get every aspect of this wine just right. It’s balanced, juicy and versatile, and we hope this win will inspire more wine-lovers to give Riesling a go alongside their next summer platter or barbeque.”

“Their achievements are great news for winedrinkers who are on the lookout for quality and consistency at an affordable price, and well worth a toast.”

SAVVY SAUVIGNON, BRILLIANT BUBBLES AND MORE…

This year Rapaura Springs Reserve Sauvignon Blanc 2022 and Wairau River Estate Sauvignon Blanc 2022 have returned to the list for the fifth time, with Rapaura Springs also taking the Champion Sauvignon title for the second time.

Despite being accustomed to the winner’s circle, Rapaura Spring winemaker Michael Bann says this year’s recognition is particularly appreciated by him and his team after a challenging vintage. “It was one of those years that put our skills to the test and it's great to see our picking decisions and hard work pay off once again.”

Chardonnay devotees don’t need to worry either. Chardonnay sages at Church Road have taken the Champion Chardonnay and White Wine of the Show titles with their Church Road McDonald Series Hawke's Bay Chardonnay 2021, headlining a six-strong range of options from Hawke’s Bay, Gisborne and Marlborough.

Also returning to the Top 50 as a Champion is the Lindauer Vintage Series Brut Cuvée 2017, a “seriously good” drop according to Kim, and incredible value at under $20 for a bottlefermented Kiwi bubbly that could easily rival your favourite French Champagne.

It’s flanked by the alwaysdependable drop, Verde Brut, and returning star, the Graham Norton Prosecco DOC -- a trendsetting collab between Waikato based Invivo Wines and the comedian and television personality of red chair fame.

In reds, boutique wine company SOHO Wines is celebrating a momentous third year in the Top 50 with their SOHO Bobby Marlborough Pinot Noir 2021 taking out Champion Pinot Noir and Champion Red Wine of the Show.

Founder Rachael Carter says: “We are truly passionate about the wine we make and we’re so excited to earn two Champion titles for our Pinot Noir, and to see ‘Bobby’ get front and centre with thousands of supermarket shoppers.”

WINNINGEST WINERIES SPOTLIGHT FOR QUALITY, CONSISTENCY AND TRYING NEW THINGS

Scanning across the winners list, several wineries will be well known names, standing out for

their multiple Top 50 placings over the years.

Villa Maria boasts an impressive haul of 38 Gold medals in these awards since 2008, Saint Clair Family Estate is hot on their heels with 21, and Mount Riley comes third with 19. Better still, all have two delicious signature variety wines in the Top 50 in 2022.

For those with more adventurous tastes, Kim says there is plenty new to explore, too.

“For every classic on the list this year, there is also something new and different to try.

“The Mount Riley Marlborough Albariño 2022 offers wine-lovers a totally new taste from this recognised brand, with a new white wine variety that is just starting to take hold in New Zealand vineyards and Kiwi wine palates.

“Rosé fans can choose from both New Zealand and French winning wines this year, and if you want a real adventure there are red wines from all around the world including Tempranillo, Malbec, Garnacha, and Sangiovese.”

*Liquor selling stores. **Based on results between 20082022. Detailed records are not available for prior years.

Winning wines

The recently announced list reveals the best-of-the-best from the 20th annual competition, where judges swirled, sniffed, tasted, debated and scored their way through more than 1,200 different wines to determine the 50 top-ranked Gold-medal winners.

“There are a number of wines and wineries in this year’s list that have returned time and again,” says Co-Chair Sam Kim. “Their achievements are great news for wine-drinkers, demonstrating amazing consistency and quality year after year, and are well worth a toast.”

A win for the Giesen Estate Riesling 2021 has brought this wine’s New World Wine Awards Goldmedal tally to seven and cemented its claim as the winningest wine in the competition. The blend of Marlborough and Waipara grapes is an off-dry delight that Kim describes as “exquisitely balanced, juicy and laden with lime and mandarin.” (RRP $13.99)

The Rapaura Springs Reserve Sauvignon Blanc 2022 and Wairau River Estate Sauvignon Blanc 2022 have both returned to the list for the fifth time this year, with the Rapaura Springs also taking the coveted Champion Sauvignon Blanc title for the second time. It is “powerfully expressed with passionfruit, kaffir lime, sweet basil and kiwifruit flavours with excellent fruit intensity and vibrancy,” says Kim. (RRP $16.99)

This year’s New World Wine Awards Top 50 list includes the opportunity to celebrate some of the competition’s most awarded wines and wineries.

Also returning to the Top 50 as a Champion is the Lindauer Vintage Series Brut Cuvée 2017, a “seriously good” drop according to Kim, and incredible value. The wine has also since taken Champion titles at the NZ International Wine Show and the National Wine Awards of Aotearoa NZ. “Immediately enticing with ripe stone fruit, lemon curd and savoury pastry characters, it’s creamy and smooth in the mouth with a persistent silky finish,” says Kim. (RRP $16.99)

The Chardonnay sages at Church Road were also back, this time with both a Champion Chardonnay and White Wine of the Show title for their Church Road McDonald Series Hawke's Bay Chardonnay 2021. Made from premium vineyards picked with the intention of crafting a supple, medium bodied wine, Kim noted flavours of “citrus, flint and a touch of lightly buttered popcorn.” (RRP $19.99)

In reds, boutique wine company SOHO Wines celebrated a momentous third year in the Top 50 with their SOHO Bobby Marlborough Pinot Noir 2021, winning Champion Pinot Noir and Champion Red Wine of the Show. Kim describes it as: “Seductive and plush with lovely intensity, juicy berries, red liquorice and savoury nuances.” (RRP $20.99)

Other New Zealand made Champions include the Mount Riley Marlborough Albariño 2022 (RRP $14.99), Russian Jack Marlborough Pinot Gris 2022, and Selaks Taste Collection Berries & Cream Rosé 2022 (RRP $14.99), which Kim says is “light, delicate and refreshing yet flavoursome and satisfying.”

Some winning wines also stand out for their contribution to multiple Top 50 placings over the years. This year’s Top 50 Villa Maria Private Bin East Coast Pinot Gris 2022 (RRP $13.99) and Villa Maria Private Bin Hawkes Bay Merlot 2021 (RRP $13.99) bring Villa Maria’s tally to an impressive 38 Gold medals in these awards since 2008.

Saint Clair Family Estate is hot on their heels with 21 Golds, including for 2022 winners Saint Clair Origin Marlborough Pinot Gris 2021 (RRP $15.99) and Saint Clair James Sinclair Gimblett Gravels Syrah 2021 (RRP $22.99), and Mount Riley is in the third place with 19 Golds, including for their Mount Riley Marlborough Pinot Noir 2021 (RRP $15.99).

The Top 50 list and full results are available at newworld.co.nz/wineawards

Winning food pairings

SALADS & MUD HOUSE WAIPARA

VALLEY RIESLING 2022

(RRP $13.99): Ideal for afternoon and evening gatherings, this medium-dry style wine has great energy and fruit purity. It’s a wonderful apéritif and sits nicely alongside a soft cheese platter to start, or a light salad with tangy feta and balsamic roasted tomatoes. For something more substantial, try it with Asian cuisine, like a Thai Green Curry.

BAKE BRIE & ROARING MEG CENTRAL OTAGO POINT NOIR ROSÉ

2022 (RRP $19.99): A gooey baked brie is a great way to elevate your cheese platter and this one is particularly festive – topped with sweet cranberries and crunchy pistachios. The delicate sweetness of this Rosé pairs perfectly with the topping textures, while its zingy acidity counters the creamy cheese. For a more relaxed option, enjoy this wine with a movie – it will handle fatty, salty snacks like popcorn or pizza.

Here the New World team shares some winning wine and food pairing suggestions. These matches – from starters to finishing touches – are well-suited to the summer season, whether you are busy relaxing or hosting family and whanau.

CREAMY CHICKEN & SACRED HILL RESERVE HAWKE'S BAY CHARDONNAY 2020 (RRP $18.99): For a low-effort but highreward meal, seek out New World’s one-pan Chicken with garlic and white wine sauce recipe. Made in less than 30 minutes, it is creamy and delicious, and well matched with this also creamy but refreshing Chardonnay. For something a tad more luxurious, try this wine with decadent crayfish.

RAGU & RUA PINOT NOIR 2021 (RRP $23.99): This complex and velvety wine loves meaty, slowcooked flavours. A red wine beef ragu can be both a warming weeknight meal, or an impressive but low stress option when hosting. Using your choice of red wine in the cooking, and enjoying a glass alongside, makes for a perfect flavour match. For a lighter dish, try this wine with grilled salmon.

GARNACHA & BROWNIES: For an end of meal treat, the sweet fruit flavours and soothing mouthfeel of the Vina Borgia by Borsao Organic Garnacha 2020 (RRP $16.99) is a pleasing partner to rich fudge brownies. Blue cheese also pairs well for those after a more savoury finish.

Full recipes, and more pairing ideas, can be found at newworld.co.nz/wineawards

trophy winning wines

VITIS & WINEMAKERS CHAMPION SPARKLING WINE Deutz Prestige Cuvée 2017

WINEWORKS CHAMPION SAUVIGNON BLANC 2022 Vavasour Sauvignon Blanc 2022

WINEWORKS CHAMPION SAUVIGNON BLANC 2021 & OLDER Vavasour Papa Sauvignon Blanc 2021

WINE MARLBOROUGH ALTERNATE STYLE SAUVIGNON BLANC te Pā Oke Sauvignon Blanc 2020

DE SANGOSSE NZ CHAMPION RIESLING Lake Chalice The Falcon Riesling 2021

LABEL & LITHO CHAMPION PINOT GRIS Saint Clair James Sinclair Pinot Gris 2021

WINE BROKERS NEW ZEALAND CHAMPION GEWÜRZTRAMINER Honorary Lilac Vines Gewürztraminer 2021

MOVE FREIGHT CHAMPION OTHER WHITE WINE Saint Clair Pioneer Block 28 Camp Block Pinot Blanc 2019 BARREL FINANCE & LOGISTICS CHAMPION SWEET WINE

TOHU Raiha Reserve Noble Riesling 2016

MRC CHAMPION CHARDONNAY CURRENT VINTAGE Rapaura Springs Single Vineyard Bouldevines Vineyard Chardonnay 2020

MRC CHAMPION CHARDONNAY 2019 & OLDER Giesen Single Vineyard Clayvin Chardonnay 2018

SCENIC HOTEL MARLBOROUGH CHAMPION ROSÉ Kōparepare Marlborough Pinot Noir Rosé 2022

WINE MARLBOROUGH CHAMPION OTHER RED WINE Giesen Single Vineyard Clayvin Syrah 2021

CLASSIC OAK PRODUCTS CHAMPION PINOT NOIR CURRENT VINTAGE Marisco Vineyards ‘The King's Wrath’ Pinot Noir 2021

CLASSIC OAK PRODUCTS CHAMPION PINOT NOIR 2019 & OLDER

TOHU Whenua Awa Pinot Noir 2019

VIT MANAGEMENT LTD BEST ORGANIC WINE Giesen Single Vineyard Clayvin Chardonnay 2018

THE COTERIE WINE OF PROVENANCE TOHU Whenua Awa Pinot Noir 2019

MARLBOROUGH MUSEUM LEGACY AWARD Wither Hills Taylor River Single Vineyard Pinot Noir 2019 / 2015 / 2011 wine of the show

QUAYCONNECT CHAMPION WINE OF THE SHOW Marisco Vineyards ‘The King's Wrath’ Pinot Noir 2021

trophy winning wines

MRC CHAMPION CHARDONNAY CURRENT VINTAGE RAPAURA SPRINGS SINGLE VINEYARD BOULDEVINES VINEYARD CHARDONNAY 2020

Our Single Vineyard wines hail from premium vineyard sites and represent the best of our region. Rapaura Springs Bouldevines Vineyard Chardonnay is complex and enticing, with grapefruit, citrus and white peach characters that are complemented by struck-flint, spice, and vanilla. In the glass the wine is loaded with texture. Stone fruit and citrus are underpinned by a flinty mineral flavour and toasty complexity. The wine has great balance and length and will reward cellaring for the next five years.

LABEL & LITHO CHAMPION PINOT GRIS

SAINT CLAIR JAMES SINCLAIR PINOT GRIS 2021

Elegant and crisp with fresh flavours of white pear and subtle spice. This wine is perfectly paired with soft ripe cheeses or spring rolls with a lightly spiced dipping sauce.

MOVE FREIGHT CHAMPION OTHER WHITE WINE SAINT CLAIR PIONEER BLOCK 28 CAMP BLOCK PINOT BLANC 2019

Named Camp Block as the vineyard site was used as a camp for the Royal New Zealand Air Force in the Second World War. Fresh green apple and honeydew melon layered with citrus peel. The palate displays crisp bright acidity with fresh fruit sweetness and an oily texture.

DE SANGOSSE NZ CHAMPION RIESLING

LAKE CHALICE FALCON RIESLING 2021

A racy, medium-dry Riesling from our Walsh vineyard, Marlborough. The palate is fresh and inviting, rich and rounded with fragrant ripe limes and lemon zest.

CLASSIC OAK PRODUCTS CHAMPION PINOT NOIR 2019 & OLDER

TOHU WHENUA AWA PINOT NOIR 2019

Displaying brooding dark fruit aromas with notes of forest floor and harmonious spicy, smoky oak this this richly textured Pinot Noir sourced solely from our Awatere Valley vineyard is selected from the very finest barrels to deliver a complex and elegantly structured wine balanced with soft, silky tannins that lead to a long, lingering and mouth-filling finish.

THE COTERIE WINE OF PROVENANCE TOHU WHENUA AWA PINOT NOIR 2019

Displaying brooding dark fruit aromas with notes of forest floor and harmonious spicy, smoky oak this this richly textured Pinot Noir sourced solely from our Awatere Valley vineyard is selected from the very finest barrels to deliver a complex and elegantly structured wine balanced with soft, silky tannins that lead to a long, lingering and mouth-filling finish.

BARREL FINANCE & LOGISTICS CHAMPION SWEET WINE

TOHU RAIHA RESERVE NOBLE RIESLING 2016

A brilliant gold hue in the glass, this single vineyard Noble Riesling displays luscious botrytis aromas of apricot and wild honey. Generous and mouth-filling, the palate bursts forward with abundant sweetness balanced with zesty lemon meringue and sweet citrus flavours. Concentrated, rich and viscous, this wine leads to a long, smooth finish.

WINE MARLBOROUGH CHAMPION OTHER RED WINE

GIESEN SINGLE VINEYARD CLAYVIN SYRAH 2021

The 2021 Clayvin Syrah is inky purple in colour, with a bright hue. The aroma of the wine draws you in, with ripe blueberry, lavender and graphite notes, and a hint of black pepper. The palate is intensely concentrated, with layers of rich dark berry compote and sweet spice, with fine grained tannin and fantastic energy and drive.

MRC CHAMPION CHARDONNAY 2019 & OLDER GIESEN SINGLE VINEYARD CLAYVIN CHARDONNAY 2018

The 2018 Clayvin Chardonnay has an inviting mid lemon appearance. On the nose, classic Clayvin Chardonnay characters of white stone fruit and yellow flowers are framed by subtle flinty toast characters. The palate displays a wonderful combination of both freshness and richness, with layers of peach, nectarine and citrus backed up with apple pastry and oatmeal, finishing with bright acidity and minerality.

VIT MANAGEMENT LTD BEST ORGANIC WINE

GIESEN SINGLE VINEYARD CLAYVIN CHARDONNAY 2018

The 2018 Clayvin Chardonnay has an inviting mid lemon appearance. On the nose, classic Clayvin Chardonnay characters of white stone fruit and yellow flowers are framed by subtle flinty toast characters. The palate displays a wonderful combination of both freshness and richness, with layers of peach, nectarine and citrus backed up with apple pastry and oatmeal, finishing with bright acidity and minerality.

SCENIC HOTEL MARLBOROUGH CHAMPION ROSÉ

KŌPAREPARE MARLBOROUGH PINOT NOIR ROSÉ 2022

The 2022 Kōparepare Pinot Noir Rosé displays lifted raspberry, rhubarb, red apple, and watermelon fruit flavours, with a touch of spice. It is a medium-bodied wine with a creamy flowing texture, followed by a lengthy, soft finish. The grapes for our Pinot Noir Rosé were sourced from our estate vineyard in Rapaura, and our Little Alfred vineyard in the Southern Valleys. For every bottle sold, we donate to LegaSea - a nonprofit dedicated to the protection and restoration of New Zealand’s marine environment.

VITIS & WINEMAKERS CHAMPION SPARKLING WINE DEUTZ PRESTIGE CUVÉE 2017

Deutz Prestige is a vintage wine, it is made using a selection of our best vineyard blocks and the best base wines to produce a complex, full-bodied wine with great length. Prestige should still show finesse, but the palate Is richer, fuller and longer.

WINE MARLBOROUGH ALTERNATE STYLE SAUVIGNON BLANC

TE PĀ OKE SAUVIGNON

BLANC 2020

Aromatically the wine gives impressions of stone fruit, citrus blossom, and tropical notes, all supported by lightly smoked oak with just a hint of flint. The palate is equally complex and generous. Stone fruits are balanced by lemongrass and citrus themes. Flavours of vanilla pod, fennel, poached pear and melon are cleansed by a finish of lime driven citrus. The oak provides a savoury foil to the wine; salted caramel and vanilla notes combined with smoke and spice. This wine is a celebration of Marlborough and is perfectly suited to fresh seafood and light poultry dishes.

CLASSIC OAK PRODUCTS CHAMPION PINOT NOIR CURRENT VINTAGE

MARISCO VINEYARDS ‘THE KING'S WRATH’ PINOT NOIR 2021

Black doris plum and cassis aromas are laced with savoury layers of forest floor and spiced oak. The full-bodied palate showcases a fine-grained tannin structure with underlying crushed blackberry, mocha and white pepper elements. The tannin structure creates an intense finish helping to carry the array of lively Marlborough fruit flavours.

QUAYCONNECT CHAMPION WINE OF THE SHOW

MARISCO VINEYARDS ‘THE KING'S WRATH’ PINOT NOIR 2021

Black doris plum and cassis aromas are laced with savoury layers of forest floor and spiced oak. The full-bodied palate showcases a fine-grained tannin structure with underlying crushed blackberry, mocha and white pepper elements. The tannin structure creates an intense finish helping to carry the array of lively Marlborough fruit flavours.

WINEWORKS CHAMPION SAUVIGNON BLANC 2022

VAVASOUR SAUVIGNON BLANC 2022

Our Sauvignon Blanc is complex and concentrated, with a unique oyster shell minerality, a creamy texture and an elegance that is unmistakably Awatere.

WINEWORKS CHAMPION SAUVIGNON BLANC 2021 & OLDER

VAVASOUR PAPA SAUVIGNON BLANC 2021

Vavasour Papa Sauvignon Blanc is complex and poised with notes of blackcurrant, elderflower and dried herbs on the nose. Layers of citrus peel and tropical flavours evolve on the palate to show a concentrated, textural and weighty palate. This wine has a long finish with a focused acid line and a salivating minerality. Paired beautifully with dishes incorporating fresh seafood, soft white cheeses, creamy pasta and fresh garden salads.

NEW ZEALAND INTERNATIONAL WINE SHOW AWARDING

WINES OF THE WORLD

TROPHIES 2022

Sir George Fistonich Medal for a Legend of New Zealand Wine: Celia Hay

CELIA HAY is an important pillar in New Zealand’s hospitality and wine industry. In 1995 she established The New Zealand School of Food and Wine in Christchurch, now located in Auckland’s Viaduct. Celia is

CHAMPION ROSÉ

SUGAR LOAF ROSÉ 2022 94 POINTS

A gorgeous bright pink in the glass, attractive aromas of fresh strawberry, cranberry and a touch of candyfloss. Juicy and refreshing with more strawberries and raspberries. Off-dry, fruit sweetness is nicely balanced with delicate acidity. Totally scrumptious.

the accomplished author of award-winning books such as The New Zealand Wine Guide and How to Grow Your Hospitality business: a guide for owners and managers. In Celia Hay’s acceptance speech for the Sir

CHAMPION RIESLING

SUGAR LOAF RIESLING 2022 96 POINTS

Beautifully perfumed with alluring aromas of jasmine, honeysuckle, lemon rind and lime. The palate is fresh with more citrus and peach. There’s a hint of fruit sweetness backed by bright juicy acidity – enjoy now or over the next 5 years.

George Fistonich Medal 2022 she explained that her driving goal is to continue to inspire others, especially young people, to learn more and seek out jobs in NZ’s dynamic hospitality, cooking and wine and beverages world.

CHAMPION SAUVIGNON BLANC

VAVASOUR SAUVIGNON BLANC 2022 96 POINTS

Concentrated aromas and flavours of passionfruit, fresh yellow stone fruits and a touch of pineapple with freshly cut summer herbs. The perfect summer wine, pair with fresh seafood? Delicious. A long lingering finish.

CHAMPION PINOT GRIS

GROVE MILL PINOT GRIS 2022 94 POINTS

Vivid straw gold with a lively bouquet of apple, pear and a touch of grapefruit follow through to the palate. Juicy and moreish, crisp and dry, excellent value.

CHAMPION GEWURZTRAMINER

SPY VALLEY GEWURZTRAMINER 2021 94 POINTS

An intense bouquet of rose petals, lychee and ginger spice with tropical fruit notes. Mango and more lychee weave through the palate with a hint of musk and rosewater. Powerful flavours flow smoothly with a long and lingering finish. Drier style.

CHAMPION OTHER WHITE VARIETIES

NAUTILUS ALBARINO 2022 96 POINTS

A wonderfully fragrant wine with apricots, peaches and mandarin zest. Flavoursome on the palate with fresh melon, honeysuckle and ripe zesty grapefruit.

CHAMPION SWEET WINE

GIESEN LATE HARVEST THE BROTHERS SAUVIGNON BLANC 2017 94 POINTS

Classic tropical fruit aromas, passionfruit, mango and guava with honey. Papaya and pineapple with a zing of citrus on a long and luscious super sweet finish. A dinner party treat.

CHAMPION CHAMPAGNE OR METHODE TRADITIONNELLE

CHAMPAGNE PALMER & CO BRUT RESERVE NV 95 POINTS

Deep lemon gold with a fine persistent bead. Abundant flavours with peaches, pears, nectarine, and citrus. Toasty and complex, a full bodied Champagne with buttery brioche, lemon zest and a creamy mouthfeel. Classy and moreish –outstanding.

CHAMPION CABERNET SAUVIGNON & PREDOMINANT BLENDS

D’ARENBERG THE COPPERMINE ROAD 2018, MCLAREN VALE 96 POINTS

Dark and brooding, this is a serious wine with rich, intense aromas of blackcurrants, roasted capsicum and tomato leaf. Dark juicy cherries and more blackcurrants on the palate. Fine grain tannins, long and persistent on the finish. Enjoy now or cellar with confidence over the next 20 years.

CHAMPION NEW ZEALAND SPARKLING

LINDAUER VINTAGE SERIES BRUT CUVÉE 2017 94 POINTS

Made from the classic blend of Chardonnay & Pinot Noir, it is rich & creamy with a tantalising & lingering finish. The bouquet has that classic Champagne character of freshly baked bread with masses of tiny bubbles in the glass. One of our most awarded sparkling wines. Brilliant value.

CHAMPION COMMERCIAL WHITE WINE

BRANCOTT LETTER “O” CHARDONNAY 2021 96 POINTS

Flinty aromas which marry beautifully with stone fruit and citrus characters. The bountiful palate is rich, soft and full of peaches, cream and toasted hazelnuts all combining to give a textured and satisfying finish.

CHAMPION INTERNATIONAL RED WINE VARIETIES

TRINITY HILL GIMBLETT GRAVELS TEMPRANILLO 2021 96 POINTS

Enticing aromas of blackberries, raspberries with cloves and subtle cinnamon spice. Succulent dark berry fruits are packed together densely with a dusting of cocoa and sweet spices. Long juicy and finishing fresh.

CHAMPION CHARDONNAY CLEARVIEW RESERVE

CHARDONNAY 2021 94 POINTS

Intensely fragrant with golden peach and toasty buttery brioche. The palate is complex with layers of grilled grapefruit, peaches, toasty oak and baking spice interweaving in perfect harmony. Mealy, nutty and rich, a superb Chardonnay. Another major award for this label.

CHAMPION MERLOT & PREDOMINANT BLENDS TAYLORS ESTATE CLARE VALLEY

MERLOT 2021 94 POINTS

Medium to full bodied, this wine is not to be underestimated. Laden with dark berry fruits and plush black Doris plum with a hint of mocha. Super smooth and soft with velvety tannins. Great value drinking every time, every day.

CHAMPION SHIRAZ LIONHEART

OF THE BAROSSA SHIRAZ 2021 96 POINTS

Deep, dense violet purple – nearly black in the glass. Blackberries, boysenberry and dark chocolate saturate the bouquet and the palate. Layers of dark fruit flavours are structured nicely by more savoury notes of black pepper and spicy oak.

CHAMPION NEW ZEALAND

SYRAH & CHAMPION SYRAH

TRINITY HILL GIMBLETT GRAVELS SYRAH 2020 94 POINTS

Inky black red with savoury aromas of peppery spice and leather with blackberries and currants. Concentrated rich and meaty, a full-bodied Syrah with a lingering aftertaste of succulent and juicy red berry fruits.

CHAMPION COMMERCIAL RED WINE

SOHO BOBBY MARLBOROUGH PINOT NOIR 2021 95 POINTS

Fragrant aromas of dark cherries, violets and baking spices. Dark plums, blackberries and more cherries on the palate with nutmeg, cinnamon and savoury, earthy undertones, fine velvety tannins. An elegant wine offering top value drinking.

CHAMPION PINOT NOIR

WILD EARTH RESERVE EARTH & SKY PINOT NOIR 2021 96 POINTS

CHAMPION NEW ZEALAND BORDEAUX RED WINE

MISSION RESERVE MERLOT 2020 94 POINTS

Dark plums, blueberry and dried mixed herbs carry through from the bouquet to the palate. Excellent fruit concentration with a hint of cassis, rich and spicy on the finish.

CHAMPION FORTIFIED WINE

YALUMBA ANTIQUE MUSCAT NV 96 POINTS

An after dinner treat perfect for Christmas, decadent notes of rose petals, raisins and Black Forest flood the bouquet. Layers of luscious flavour include fruit cake, toffee, ginger and oak spice.

Lifted and savoury nose with cherry, blackberry, lilac, sandalwood, wild thyme and a hint of mushroom. This is an intensely concentrated expression of the Bannockburn sub-region with lovely bramble fruit, florals and a hint of leather supported by fine tannins that are intricately woven around the fresh acidity. This Pinot Noir is both sophisticated and “classic”, expressing intensity and poise from great sites in a stellar sub-region. On opening this wine benefits from some oxygen and it will certainly reward those who choose to cellar it with a wonderful journey of development for at least 10+years. Seductively plush with a superbly long silky finish.

CHAMPION WINE OF THE SHOW

WILD EARTH RESERVE EARTH & SKY PINOT NOIR 2021

Gold medal Askerne

Askerne Estate winery commenced in April 1993 when wine lovers John and Kathryn Loughlin purchased the original 11.6 hectares site in Te Mata Mangateretere Road. They called the property Askerne, being the olde English name of Kathryn’s birthplace, Askern in Yorkshire, England.

Sauvignon Blanc vines were planted in late 1993, Semillon and Riesling in 1994, Chardonnay in 1995 and Gewürztraminer in 1996.

In 2004 reserve tier wines were produced, reserve Chardonnay and reserve Cabernet Sauvignon Merlot Cabernet Franc blend. The Cabernet Sauvignon dominant Reserve blend and a Merlot dominant blend both won gold medals from this vintage.

The 2005 vintage saw the first multi-awarded wine with our Gewürztraminer winning double golds.

The 2018 vintage proved to be a great one and saw the launch of two of the planned new wine styles being a Sauvignon Blanc / Sauvignon Gris / Semillon blend and the first of the Icon series of wines in “The Archer” Chardonnay.

From the 2020 vintage we added a new product to our range, being the first Sérieux rosé

which was made from a blend of Carménère and Mourvèdre.

In January 2021 Cairn Coghill joined the Askerne team as winemaker. The 2021 vintage saw great weather for the fourth consecutive vintage. The first Fleurty rosé and Barbera wines were made. This year also saw great show results with Pinot Gris, Chardonnays, Viognier, Syrah and Sérieux Rosé, from the 2019 to 2021 vintages taking out seven Gold medals and three trophies.

Preserved with passion, professional wine storage

It is often misunderstood but the storage conditions of wine are an important factor in helping to preserve its natural integrity.

To prevent factors such as temperature, humidity and light influencing the wine's quality, Liebherr and Award wine cabinets offer perfect, protective storage conditions. Interior humidity levels are ideal and innovative technologies ensure protection against UV light and vibrations. In addition, the temperature can be adjusted according to whether the wine is to be enjoyed soon or whether it is to be stored longer-term.

Properly stored, wine continues to develop its natural flavours in the bottle and, on reaching peak maturity, the wine will be a deeper and truer expression of the wine makers intention. For a good character wine, consistent storage conditions are a prerequisite. Wine storage cabinets create ideal conditions for in-bottle ageing,

providing a climate similar to a wine cellar. A constant temperature is maintained throughout the cabinet interior, making them ideal for long-term storage and for the ageing of fine wines.

Whilst a fridge may be a temporary solution for chilling a bottle of sparkling wine or champagne for a dinner party, a fridge is not the right place to store your wine for serving, even more so when it comes to long term storage, especially of premium vintages.

Generally, the fridge temperature is 4 °C or below which is colder than recommended storage and serving temperatures of either white or red wine. Furthermore, refrigerators generate intense cold and remove ambient humidity denaturing wines and drying out corks.

Correct Wine storage will determine the flavour and enjoyment.

So, what makes a wine cabinet different from a fridge? There are five principal points to consider: maintaining constant ideal temperature, humidity, air quality, minimising vibration, and UV protection.

When served at the right drinking temperature, a wine is significantly more enjoyable. The ideal serving temperature will vary according to the type of wine, personal preference, accompanying dishes, and the time of year. Generally, red wines are enjoyed at a warmer temperature than white wines; and the aroma and flavour of sparkling wines and champagne emerge fully when they are at the correct temperature.

A quality wine cabinet will maintain precise temperatures between 5 °C to 20 °C. Minimising the temperature variance is most important when it comes to long term storage to ensure wine matures correctly. Compared to cheap thermoelectric “chillers”, a quality wine cabinet not only maintains a more stable temperature and faster temperature recovery (when just loaded or with frequent door opening), but also allows set temperatures to be maintained in ambient temperatures as low as 10 degrees.

Broadly speaking the following are considered to be the ideal temperatures for serving and storage

• 5 °C to 7 °C: Champagne and Sparkling Wine.

• 8 °C to 10 °C: White Wine.

Advertorial | Liebherr and Award

• 12 °C: Storage of all Wine Varieties.

• 11 °C to 13 °C: Rose and Dessert Wine.

• 14 °C to 18 °C: Red Wine.

Humidity control in wine cabinets guarantees ideal conditions for the integrity of the cork and the prevention of oxidization, with ideal humidity between 50 % – 80 % depending on ambient humidity.

Premium Liebherr wine cabinets incorporate an activated charcoal filter to assist in maintaining perfect air quality which is vital for preserving and maturing wine. The use of natural untreated wood shelves means no extra chemicals are introduced into the environment which can impede the wines maturation process and provide unwanted odour. Perfect air quality also reduces the instance of mould on labels being stored long term.

Typically, the compressor in a quality wine cabinet will be mounted to rubber feet to reduce vibration disturbing the wine and to reduce noise, essential when the cabinet might be in a living area or public space.

Whilst selected models are available with solid doors, glass door wine cabinets are more popular as enthusiasts wish to show a collection or restaurant owners wish to improve the appeal of their wine offering. This demands consideration for UV protection to prevent discolouration to labels and unwanted reactions in your wine. As such wine cabinet doors are tinted and double glazed and, in many instances, filled with clear Argon gas to provide an extra degree of insulation preventing humidity forming on the glass door.

Choosing an ideal wine cabinet can be an arduous process with a wide range of

product available to select from. Award Appliances, the NZ distributor for the Award Advance Series and Liebherr premium quality wine cabinets, provides a range of size and colour options and is happy to provide advice on what might be most suitable for any situation. Whilst domestic users can now choose from single and dual temperature cabinets in black, stainless steel or even integrated into kitchen cabinetry; the hospitality sector also can benefit from larger size storage and serving cabinets to accommodate a variety of bottle shapes and sizes.

A quality wine cabinet provides the right conditions to do justice to the wine growers and wine makers art, improving both the presentation and experience for the consumer.

awardappliances.co.nz home.liebherr.nz

LET GO AND FEEL

Love for the land and a love for wine

impressive

Central Otago

Charmian Smith visits Te Kano’s Northburn vineyard

In spring the ancient kowhai tree’s splash of golden flowers stands like a beacon on the rugged hillside above Northburn, across Lake Dunstan from Cromwell in Central Otago.

Over the next few years its offspring will thread ribbons of gold throughout the rocky mounds and gullies dotted through the blocks of vines in the striking Te Kano vineyard below.

The golden kowhai flowers that attract tui and bellbirds also inspired the wine labels, according to California-born Rhonda Lloyd, who, with her New Zealand husband Keith, has developed the vineyard.

Living in London, the Lloyds fell in love with Central Otago on one of their many visits home, and in 2015 they bought the Eliza vineyard on Felton Rd, Bannockburn.

An

new

vineyard is starting to show its potential, and its owners’ care for the land.

and its tasting room on Felton Rd.

Dave

Sutton,

Te Kano’s winemaker hard at work in the winery.

"This isn’t so much a commercial operation for us. It’s really a loved family project."

— Rhonda Lloyd

That whetted their appetite and soon they also acquired the Jerome vineyard on the Cairnmuir side of Bannockburn.

Then, seven years ago they found, and were entranced by the steep Northburn hillside.

“I don’t know what it was about Northburn but it just felt so special to me and we walked on that land and said ‘that’s it’. We wanted to do something with Northburn. It just felt like it had been kind of - I guess it had been a sheep station for many a decade and we thought this could be a very special place.” Rhonda said.

With 60ha to bring into production, their operation catapulted to a new level. Dave Sutton, who had been making their wine at Vinpro became their first employee, building a team and developing the new vineyard which now sports neat green rows of vines on the dry slopes and small patches of darker native plantings in the rocky gullies.

“This isn’t so much a commercial operation for us. It’s really a loved family project,” Rhonda explained.

“We hope to give it even more life and support so it ends up even stronger than it was - a beautiful piece of land to begin with - to nourish it and look after it and really give back to the land.”

Just as important as the vines is the regeneration of native plantings. Jean Griersons, landscape and propagation coordinator, collects seeds of local native plants, propagates them in a nursery and the vineyard team plant them in the rocky interstices and hollows, some of which hold historic tailings and water races left by 19th century goldminers.

“The whole team chips in to plant natives in winter. There’s a lot of land there and a lot of work to do. That part we

probably didn’t appreciate - it’s never ending,” Rhonda said with a laugh.

Besides their shared passion for the land, the Lloyds have the financial and marketing skills to make Te Kano financially sustainable to fund the regeneration work that will bring renewed life to the land, she said.

They are also wine enthusiasts from way back. When they were young and still struggling to make it, they’d save their pennies for special bottles, she said.

They also took WSET (Wine and Spirit Education Trust) courses although Rhonda had to stop when she became pregnant with her first child. Now she’s working on the diploma.

She likes to share beautiful things with people and hope eventually to invite them to a facility at Northburn. Meanwhile people can visit Te Kano’s tasting room at the rear of their Eliza vineyard in Felton Rd. It’s cantilevered over the terraces that step far down to the Kawarau arm of Lake Dunstan offering a stunning view otherwise hidden from the public.

“We see it as something for the long term, and hope that our daughters will be involved with it, but we like to think of it as something we want for the long run and to go into a structure that keeps the land going.”

Pinot noir, of course, is Central Otago’s flagship, but the Lloyds have also planted a lot of chardonnay. They couldn’t understand why there was so little in the region, with pinot gris being the most popular white. They’d inherited pinot gris in their older vineyards so decided to concentrate on chardonnay as their main white.

“Being an outsider, I thought this is the same latitude as Burgundy but south, and Burgundy has the finest chardonnay in the world. I thought why aren’t we doing the same thing. It just seemed crazy. This could be beautiful cool climate chardonnay.”

Impressed with some of the small amounts fine chardonnay made in the region, particularly from Felton Road and Domain Rewa, they took the opportunity to plant a significant amount in the new vineyard, Rhonda said.

They were planning a winery for the Northburn site, when Dave visited the former Kurow winery in the Waitaki Valley in North Otago, a couple of hours drive through the Lindis Pass.

“We were looking at purchasing their equipment because they had a really nice winery - it has its own bottling line which has hardly been used - a lot of their equipment had never been used, and basically it was the same configuration as we were going to build.” he said.

“I stepped into that space and it was like, this is actually the winery I was going to spend three years building. So we bought it. The timing couldn’t have been better. Immediately after that we went into the covid lockdown and we’d have been mired in three years of construction and blowouts and escalation costs. It’s given us a lot more freedom over the last three years

to make our own wines and to have full control of the winemaking,” he said.

Assistant winemaker Christine Nichelsen lives near the winery and the neglected vineyard alongside is being brought back into production.

Transporting the harvested grapes over the hill from Central to North Otago is simply a matter of picking early in the morning and sending them while it’s still cool, he said.

Te Kano produces three levels of wine: the vibrant Kin chardonnay and pinot noir; the white label Life, blended

from their vineyards which Dave describes as a reflection of the season; and the black label reserve, Land, from single blocks.

Each vineyard has its own characteristics which contributes to the distinctiveness of the wine. The two Bannockburn vineyards are certified organic, while Northburn is in transition and Waitaki will eventually also be managed organically.

Jerome in Cairnmuir is northfacing, hot with dry sand soils and the vines become dehydrated with tiny bunches and ripe, tropical flavours which gives an oily rich, honey character. Pinot noir is more defined, angular, tannic and challenging, he says.

Eliza in Felton Rd is on clay and silt, easier growing conditions which gives more depth and rounded, voluptuous wines.

Northburn is on schist and at a higher altitude so its wines are fresher with a hint of minerality, nashi pear rather than lychee, he said.

Rhonda Lloyd, the passion behind the Te Kano family project.

“The Waitaki vineyard has a totally different profile, very floral, almost chalky, with an exotic note of green ginger. Waitaki captures aromatics so wellthat’s one thing I really love,” he said.

Grapes from each vineyard are fermented separately which gives him many different blending components which he finds exiting.

Tasting Te Kano wines, I was struck by their structure and texture, from the simpler, enjoyable Kin wines through the stylish Life wines to the complex, individual Land wines.

Dave explains that he leaves the wines on their lees (dead yeast particles) to enhance their structure, keep them alive longer, and avoid the need to add sulphur.

“The texture should feel good in your mouth. Really great wines have power, concentration, and are light on their feet - that’s the aim,” he says.

Te Kano produces several shades of pinot noir, a fragrant, dry white blanc de noir and a pale pink, fresh, textural, dry rosé, and, of course, red wine.

Kin pinot noir was cheerful and fragrant, suggesting strawberries and cherries. Life 2019, at four years old, was still youthful, spicy with wild herbs, sour cherry, hints of mineral like Te Kano’s other wines, showing complexity and finesse. Several of their reserve red pinots were sold out so unfortunately I couldn’t taste them.

Te Kano also grows another red, cabernet franc, on a small, steep, hot block on the Northburn vineyard. Dave makes it in a fresher style inspired by cabernet francs from the Loire in France rather than the heavier Bordeaux style favoured by some of the Hawkes Bay producers. However it sells out quickly after its January release and I wasn’t able to taste it either.

“It’s a successful wine for usthere are lots of pre-orders,” he said.

Being a new producer, Te Kano sometimes struggles to meet demand for its wines but as production increases, in future they hope to be able to hold them before release until they have had time to mellow.

Te Kano’s pinot gris was a revelation to someone who is rarely charmed by this variety. I loved its fragrance, complexity and texture, rich and unctuous with a hint of honey and savoury minerality .

Another revelation was the floral, spicy sauvignon blanc hinting of elderflower from the Northburn vineyard. Mostly barrel fermented, it’s delicious and quite different from the Marlborough style.

“The texture should feel good in your mouth. Really great wines have power, concentration, and are light on their feet - that’s the aim.”

— Dave Sutton

The ancient kowhai tree stands guard above the Northburn vineyard overlooking Lake Dunstan.

An aerial view of the impressive Northburn vineyard, vines with rocky gullies planted with native plants.

Te Kano Kin Chardonnay 2020, mostly from Northburn, is generous, hinting of nuts, vanilla and spice.

Although more youthful, Te Kano Life Chardonnay 2021 has more structure, fragrant with ripe stone fruit, fresher and more complex and a lingering aftertaste.

“Our main problem is making enough of this wine” Dave said with a laugh.

Two black label Land chardonnays, each from three selected barrels from a single site and clone, demonstrated the different character of each vineyard.

The Land Northburn Chardonnay 2020 was wonderfully textural, spicy with smoky oak, concentrated, but with a taut freshness and mineral undertone. A joyful wine from young vines, it opens in the glass and will amply repay several more years bottle age.

Land Bannockburn Chardonnay 2020 from 20-year

old vines on the hot, dry Jerome vineyard in Cairnmuir was textural, concentrated, complex, yet with a lovely freshness. A powerhouse that begs for time in the cellar to reach its potential. They confirmed to me that given care and dedication, chardonnay has the potential to be one of the great wines of Central Otago.

tekanoestate.com

Flourishing grapevines are a contrast to the original barren, rocky hillsides.

Native plantings in the gullies and slopes help nourish the land.

Wine & Time

THE LATEST FROM NEW ZEALAND WINE WORLD

FIVE TROPHIES FOR GIESEN WINES IN ONE WEEK

Giesen has been awarded three champion trophies from the Marlborough Wine Show 2022, one at the New Zealand International Wine Show 2022 and one at the National Wine Awards of Aotearoa 2022 across three of their different varietals.

Giesen Single Vineyard Clayvin Chardonnay 2018 took out Champion Chardonnay, Giesen Single Vineyard Clayvin Syrah 2021 won Champion Other Red Wine and Giesen Single Vineyard Clayvin Chardonnay 2018 was crowned Champion Organic at the Marlborough Wine Show 2022.

Giesen was also awarded Champion Sweet Wine at the New Zealand International Wine Show for our Giesen Late Harvest The Brothers Sauvignon Blanc 2017.

It doesn’t stop there, Giesen Single Vineyard Clayvin Syrah 2021 was awarded Champion Syrah at the National Wine Awards of Aotearoa.

The New Zealand International Wine Show is the largest wine competition held in New Zealand each year with around 1,750 entries each year. The 2022 competition was conducted under the Chairmanship of Bob Campbell MW, New Zealand's most experienced senior wine judge and this country's leading wine educator.

The Marlborough Wine Show is held by Wine Marlborough with more than 540 entrants and is

an opportunity to connect with global adorers of the region’s wine, with stories of diversity, provenance and pedigree honouring brilliant winemakers from the region.

Emerging from the Royal Easter Show, the National Wine Awards of Aotearoa New Zealand, a new national wine award are recognizing, identifying and celebrating excellence in New Zealand Wine.

Alun Kilby crowned 2022 Young Winemaker of the Year

Congratulations to Alun Kilby from Marisco in Marlborough for becoming the 2022 Tonnellerie de Mercurey NZ Young Winemaker of the Year.

Alun, 28, is Production Winemaker at Marisco. He has worked in the New Zealand wine industry for 13 years from Auckland to Central Otago before settling in Marlborough and is thrilled to take out this prestigious title. He is passionate and driven and says he is committed to continuously improving the way we make wine and distribute it to the world.

Congratulations also to Georgia Mehlhopt from Greystone for coming second. Georgia is the first person from North Canterbury to compete in the National Final and did herself and her region proud.

Four talented young winemakers from around the

country competed on Thursday 3 November at Kim Crawford winery in Blenheim. The other contestants were Douw Grobler from Trinity Hill in Hawke’s Bay and Eliana Leal from Amisfield in Central Otago.

Alun Kilby won best Fruitfed

Supplies speech and Georgia Mehlhopt won the Villa MariaIndevin Wine Judging section.

Apart from becoming the 2022 Tonnellerie de Mercurey NZ Young Winemaker of the Year, Alun won $1000 cash, a visit to the Tonnellerie de Mercurey cooperage in Burgundy, will be an associate judge in the New World Wine Awards and will review some of his favourite wines in DrinksBiz magazine.

All finalists took home a very special bottle of Church Road’s Tom and will meet up again early next year on an educational trip hosted by Fruitfed Supplies.

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

STAY SPIRITED THIS CHRISTMAS WITH LYRE’S PREMIUM FESTIVE GIFTING OPTIONS

Make it a Lyre’s this holiday season with premium gifting options under $20 and under $50

■ Lyre’s Classico Grande 750ml non-alcoholic sparkling is a celebration in a bottle

■ Lyre’s Ready to Drink 200ml Cocktail Giftpack (inc. Negroni, Old Fashioned and Margarita)

■ Lyre’s to pop-up Christmas store and gifting station at Westfield Newmarket will be live between 19-24 December where you can enjoy a glass of sparkling and have all your gifts personalised

AUCKLAND, NEW ZEALAND – 15

NOVEMBER 2022: Award-winning non-alcoholic drinks company Lyre’s is inviting Kiwis to give the gift of a premium beverage experience this festive season, with a range of non-alcoholic spirits and elevated gifting options under $20 and $50.

Lyre’s non-alcoholic spirits are impossibly crafted with distinct and contemporary flavours to capture the essence of their alcoholic counterparts; meaning Kiwis can delight in the same delicious experience of their favourite serve all celebratory season, guilt free.

There’s nothing like the pop of a cork to signify a special occasion, and Lyre’s Classico Grande 750ml Sparkling delivers that celebratory moment without compromising on flavour and quality. This award-winning sparkling-style beverage offers fresh peach and green apple on the nose, and pear and red apple on the palate; resulting in a fresh and vibrant non-alcoholic bubbles.

Priced at under $20 and packaged in a stunning gold and white gift box, Lyre’s Classico Grande 750ml Sparkling, is the

perfect elevated gifting option for a loved one, or for yourself to enjoy at festive occasions this summer season. If bubbles doesn’t get you into the festive season, then the Lyre’s Ready to Drink 200ml Cocktail Giftpack including Negroni, Old Fashioned and Margarita, gives you a suite of options across the most popular cocktails in the world.

PERSONALISED LYRE’S CLASSICO GRANDE POP-UP:

For last-minute shoppers, Lyre’s will give Kiwis the opportunity to add a bespoke twist to their gifting, with a pop-up and onsite calligrapher at Auckland’s Westfield Newmarket offering personalised Classico Grande Sparkling gift boxes. Between 19 and 24 December, Lyre’s onsite calligrapher will be on-hand to personalise your gift boxes with a friend or family members’ name, or a festive message – all for only $20.

Lyre’s Classico Grande is available now at www.lyres.co.nz for RRP $19.99 (750ml bottle) or $119.94 (case of 6), and at Farro Fresh, Super Liquor, Liquorland, selected retailers across national liquor chains and lyre.nz.

“Consumption without compromising on taste or flavour. Lyre’s ensures, those looking to be more mindful of their drinking during the season’s many social occasions, are well looked-after.”

Dry River appoints new winemaker

Dry River Wines has appointed young winemaker of the year Ben McNab to the winemaker role at the iconic Martinborough vineyard to help build upon the legacy of forty years of grape growing and winemaking, a journey started in the late 1970’s by founder Neil McCullum.

Ben – formerly from Palliser Estate – was named the 2021 Tonnellerie de Mercurey Young Winemaker of the Year

and says he was worried he’d have to leave the region to get a chance like this.

“It’s an exciting opportunity and I’m conscious of the responsibility that comes with taking over one of the country’s heritage brands in one of our premier wine regions.

“Martinborough doesn’t make bulk wine – it’s low yield, high quality, fine wine. You don’t make these sort of quality wines from behind a

EIT scholarship winner switches careers to follow passion for wine

Callum McNeil, who is in his first year of the Bachelor of Viticulture and Wine Science at EIT Te Pūkenga, has been awarded the prestigious Constellation Scholarship.

However, studying viticulture and wine science on EIT’s Hawke’s Bay Campus is a far cry from what Callum set out to do, with a career in the light engineering (fabrication) trade mapped out for him.

Originally from Waikato, the 26-year-old moved to Hawke’s Bay a year ago as his partner Courteney got a teaching job in the region so “it was a good reason to move away from the Waikato”.

“I had been in light fabrication engineering for a number of years, but I was not really enjoying it. When we moved down here, I had a quarterlife-crisis and decided to do something different.”

desk – it’s a high touch approach based on a very close relationship with the wine.”

For Ben, the young winemaker of the year award was the culmination of a 10-year apprenticeship and three attempts at the title. Ben is a proud third generation Wairarapa farmer with a vineyard-led approach that is respectful of the traditions he is inheriting.

“My partner and I started going to wineries after we moved here. I thought I would take a punt on wine because it seemed like it would be an interesting career to work in. And I'm pretty happy I did, because I really enjoy it and it seems like it is going to be a passion.”

Being awarded the scholarship seems to have proved this. The scholarship is awarded each year to a first year viticulture and wine science student at EIT, and as the 2022 winner, Callum will receive $5,000 towards his studies and the opportunity to participate in Constellation Brand’s Hawke’s Bay vineyards over the summer and in their wineries during the 2023 vintage.”.

Callum says he was surprised to have been awarded the scholarship.

“I had an interview with the judges, and they must have

liked me. They said they liked my passion when I spoke about my career.”

The judges were Desiree Jansen and Adam Evans from Constellation Brands. They say: “The calibre of all the scholarship applicants was very impressive. Although it was a very difficult decision, we were extremely impressed with Callum’s enthusiasm and drive, notably his courage to pursue a career in a new industry, which lead to discovering his passion for wine.”

Dry River’s new winemaker, Ben McNab – a third generation Wairarapa farmer who was named 2021 Young Winemaker of the Year.

Callum McNeil, a first year of the Bachelor of Viticulture and Wine Science student at EIT Te Pūkenga, has been awarded the prestigious Constellation Scholarship.

“Callum also illustrated a strong passion for people, health and safety and workplace culture, something we at Constellation Brands value highly. We believe Callum has huge potential and will prove to be an amazing asset to the wine industry and a great future leader.”

Throwing himself into his degree at EIT, Callum is enjoying the mixture between the practical in the vineyard and making the wine. It's science based as well with the chemistry behind the wine and the microbiology behind the grapes environment, so it's a good balance of learning from a practical experience.”

He says that at this stage he prefers being out in the vineyard, but that may change as he progresses.

“I have a feeling that could change, and we'll figure that one out over the summer, I've got work experience through the scholarship, so I think once I actually get working in the industry I'll be better informed to the side which I like more.”

Next year Callum will also be able to draw on his experience in the light engineering trade

as one of the courses in the second-year programme is wine engineering.

“They are kind of linked because my trade would build and maintain wineries, so at least I have an understanding of the mechanical knowledge behind wineries like pumps.”

Callum says he will be using the remaining years of his degree to learn as much about his new career as possible. After that he and Courtney plan to head overseas and get experience in the wine industry.

“It’s our plan to go travelling again and to get some

experience in France, Italy and Spain. We would look to stay overseas for about two years and then come back to Hawke's Bay. I quite like it here.”

Sue Blackmore, the Head of EIT’s School of Viticulture and Wine Science, says: “This is a fantastic opportunity for Callum as the Scholarship from Constellation Brands not only provides financial support and practical work opportunities but also mentoring contacts for his future career. The School is so grateful for the support of the industry to students and EIT programmes.”

The new pioneers – the team taking over the Dry River heritage brand. Left to right: Ben McNab –Winemaker Dry River, Toby Everitt – Vineyard Machinery Operator, Jillian Jesseph – Sales and Marketing Manager, and Joel Watson – Head Winemaker Dry River and Luna Estate.

By winning the Constellation Scholarship, Callum McNeil will receive $5,000 towards his studies and the opportunity to participate in Constellation Brand’s Hawke’s Bay vineyards over the summer and in their wineries during the 2023 vintage.

AWARD-WINNING MUSICIANS MATCHED TO AWARD-WINNING WINES

The organisers of the 2023 Marlborough Wine & Food Festival are delighted to announce the musical line-up for the Saturday 11 February event.

Ten-time NZ music awardwinning duo Broods will grace the main stage with an hour-long DJ set, drawing from their popular albums.

Wine Marlborough General Manager Marcus Pickens anticipates that the Nelson-born artists will be one of the festival’s musical highlights, alongside Coterie – a five piece band with a reputation for excellent live shows.

“Marlborough’s best wine and food is centre stage of this heritage festival, and then we layer on fun and entertainment with great music on multiple stages,” Marcus says.

The line-up has been carefully selected to please festival-goers.

“All acts have been handpicked to create the great atmosphere the Marlborough Wine & Food Festival is famous for.

ABOUT THE MARLBOROUGH WINE & FOOD FESTIVAL

New Zealand’s longest-running food and wine festival is returning in 2023 after a two-year hiatus due to COVID-19.

This will be the 36th Wine & Food Festival, bringing exciting newcomers to the fore alongside wineries that have exhibited at the festival for years – with many award-winning wines in the mix.

EVENT DETAILS

■ Saturday 11 February 2023

■ 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

■ Festival bus transport between the venue and Blenheim CBD will be available

■ Ticket holders for The Lounge enjoy exclusive access to a secure, comfortable area to relax in and enjoy appetisers and two glasses of Marlborough Méthode Traditionelle.

■ Ticket holders to the VIP Retreat have access to an exclusive bar, non-alcoholic drinks, delicious food, salmon filleting tutorials and sashimi tasting and VIP toilets and coat check.

EXHIBITORS, MASTERCLASSES AND OPPORTUNITIES FOR INSPIRATION

30+ wineries and 15+ food trucks and caterers are confirmed for the festival to date, listed on the festival website: www.marlboroughwinefestival. co.nz

Broods - Georgia Nott and brother Caleb Nott.

Coterie.

BIG NEWS ON THE GRAPEVINE

We are thrilled to officially announce our new name and new look.

Mora (Latin) means to linger, to take pause. A second-generation New Zealand family-owned company, Mora Wines is the latest wine venture for the Skeggs Group, which also produces the internationally successful RUA brand.

NEW NAME, SAME AMAZING EXPERIENCES

The Mora brand includes a limited production Single Site Series, a Central Otago range including Pinot Noir, Chardonnay, Pinot Gris, Riesling, Rosé and Sauvignon Blanc, and Methode Traditionelle. These wines all come from our established vineyards in Bannockburn and Pisa, and will only be available through our restaurant, cellar door, website and wine club.

In addition, we will continue to produce our popular RUA brand including a Pinot Noir and Pinot Rosé.

THE JOURNEY TO MORA

The launch of Mora follows the recent sale of the Akarua brand by the Skeggs Group to Frenchbased Edmond de Rothschild

Heritage. The Skeggs family has a long history in the Central Otago wine community, founding the award-winning Akarua wine brand in 1996.

Skeggs Group managing director David Skeggs says the family-owned company is delighted to release this exquisite new wine brand.

Vineyard at Felton Terraces Central Otago

MORA WINES & ARTISAN KITCHEN

While our name has changed, rest assured all the wonderful things we are known for are staying the same. Our Arrowtown restaurant, Akarua Wines & Kitchen by Artisan has changed

its name to Mora Wines & Artisan Kitchen. The same amazing restaurant managers Rosie, Jason and their incredible team, the service and, of course, the beautiful food and wine.

Brunch dish from Mora Wines & Artisan Kitchen

MORA WINE CLUB

The Mora wine club is an invitation to take time to enjoy life and every moment it brings. Membership gives you exclusive access to our extensive Central Otago wine collections, special club-exclusive events and elevated wine tastings.

To join the Mora family, call us on 03 777 6161 or click below to visit our website: mora.co.nz

A LONG WEEKEND OF WINE, FOOD AND ADVENTURE

January 26-29, 2023. Central Otago and the Southern Lakes

ROAM CENTRAL – a long weekend of wine, food and adventure

A lively celebration of New Zealand’s fine wine and ingenious cuisine, Roam Central is a four-day fun festival set amongst the vines of Central Otago and the Southern Lakes.

The inaugural festival’s highly anticipated flagship event – the Roam the Valley Wine & Food Festival – will be held Saturday, January 28, at Cargo Cellar Door in the Gibbston Valley, near Queenstown.

Three smaller, more intimate events continue the celebration; Roam Together (a programme of master classes and cellar door tastings), Roam Around Town (collaborations between local restaurants and wineries) and Roam The Vines (a one-of-akind relaxed brunch exclusively sitting in the vineyards of selected wineries on Sunday, January 29).

All four events are presented by the Central Otago Winegrowers’ Association and highlight the region’s exceptional winemakers, growers and chefs.

Babich Wines puts coastal preservation to the fore with sponsorship of Sustainable Coastlines

As water quality and ocean pollution become two of New Zealand’s biggest issues, Babich Wines is sponsoring the Sustainable Coastlines Charitable Trust to support communities around New Zealand to clean and protect local beaches and waterways.

Water is vital to a healthy wine industry and as one of New Zealand’s oldest wineries Babich Wines has a proud history of investing in water conservation initiatives, both here and internationally, says Babich Wines CEO David Babich.

“Over our 100-year history, through periods of drought, climate change, and increasing pressure on natural resources, we’ve always understood the importance of a healthy environment. Not just to the industry and the quality of our wines, but most importantly to local ecosystems and communities. Sponsoring Sustainable Coastlines is a really natural fit for us,” says Babich.

“Our goal with this sponsorship is to support and

amplify Sustainable Coastlines’ mission to reduce ocean litter, and inspire change through community engagement and citizen science.”

Babich Wines has a longstanding history of working hard across their vineyards to protect New Zealand’s water resources through their own initiatives. This includes extensive riparian planting and installing web-based irrigation controllers to minimise water wastage and improve efficiency.

“Starting this sponsorship journey with Sustainable Coastlines is exciting for me personally, it’s great for our communities, and most importantly it’s beneficial for all the plants and wildlife that call our beaches and oceans home.”

Established in April 2009, the Sustainable Coastlines Charitable Trust works to reduce ocean litter by inspiring change in mindsets, behaviours and policy through large-scale clean-up activities, learning in schools, volunteer litter monitoring and managing Aotearoa’s most comprehensive dataset of the litter problem on our beaches and ultimately in our oceans.

“Over our 100year history, through periods of drought, climate change, and increasing pressure on natural resources, we’ve always understood the importance of a healthy environment”

SILENI WINES REVEALS NEW LOOK

Hawkes Bay based winery Sileni is proud to introduce its new look bottle design and brand identity, refining it’s story, celebrating nature’s elements and the expressions of the land captured in every bottle.

“After a 12 month process of refining Sileni’s core values as a brand, we uncovered a global appreciation for our New Zealand heritage and the quality of our award-winning wines,” says Louis Vavasour, CEO of Booster Wine Group, the owner of Sileni.

The new brushstroke icon combines elements of sun, earth and water to mirror the natural elements from which Sileni crafts its wine. The ancient symbols of a circle (sun, earth) and inverted triangle (water) are a visual

representation of the terroir reflected in every bottle.

“Sileni has always adopted a low intervention method to our winemaking, harnessing nature’s potential and reducing human interference,” says Louis.

Sileni Wines are made from vineyards nurtured in Hawkes Bay and Marlborough. The design is a step forward on the brand journey to share New Zealand's authentic vineyard expressions with the world.

2022 HAWKE’S BAY A&P BAYLEYS WINE AWARDS A CELEBRATION LIKE NO OTHER!

Chardonnay took back the title as Champion Wine of the Show.

OFFICIAL RESULTS:

THE 2022 CHAMPION WINE OF SHOW

Trinity Hill 125 Gimblett Single Vineyard Gimblett Gravels Chardonnay 2021

THE HAWKE’S BAY WINE GROWERS HALL OF FAME FOR 2022 Steve Smith

CHAMPION COMMERCIAL WINE FOR 2022

Church Road Grand Reserve Chardonnay 2020

THE CHAMPION EXPORT WINE FOR 2022

Church Road Grand Reserve Chardonnay 2020

THE OUTSTANDING WINE OF PROVENANCE FOR 2022

Craggy Range Le Sol, Gimblett Gravels 2020 / 2013 / 2009 vintages

THE SPARKLING WINE FOR 2022

Leveret IQ Premium Methode Traditionelle NV

THE SAUVIGNON/SEMILLON FOR 2022 Decibel Sauvignon Blanc 2022

THE PINOT GRIS FOR 2022 Mills Reef Reserve Hawke's Bay Pinot Gris 2022

THE ROSE FOR 2022 Zaria Malbec Rosé 2022

THE HAWKES BAY CELLAR DOOR OF THE YEAR FOR 2022 Smith & Sheth

THE HAWKE’S BAY PREMIUM

WHITE VARIETALS FOR 2022 Esk Valley Artisanal Hawkes Bay Albarino 2021

THE CHARDONNAY FOR 2022 Trinity Hill 125 Gimblett Single

Vineyard Gimblett Gravels Chardonnay 2021

THE RED BLENDS, MERLOT DOMINANT FOR 2022

Villa Maria Reserve Gimblett Gravels Hawkes Bay Merlot 2019

THE CABERNET SAUVIGNON DOMINANT FOR 2022

Villa Maria Reserve Gimblett Gravels Hawkes Bay Cabernet Sauvignon Merlot 2019

THE SYRAH FOR 2022

Craggy Range Syrah, Gimblett Gravels Vineyard 2020

THE OTHER PREMIUM RED VARIETALS AND BLENDS FOR 2022

Esk Valley Artisanal Tempranillo 2021

THE SWEET WINE FOR 2022 No Award

YEALANDS BECOMES AOTEAROA NEW ZEALAND’S FIRST WINERY TO SIGN A SUSTAINABILITY LINKED LOAN IN PARTNERSHIP WITH ASB

Global pioneer of sustainably-produced premium wines, Yealands Wine Group is leading the way again with the signing of a new Sustainability Linked Loan (SLL) with ASB.

The Sustainability Linked Loan requires Yealands to commit to key environmental, social or governance targets, with borrowing costs adjusted based on its performance against these targets. This aims to reduce total emissions and intensity by five per cent per annum.

As the first wine producer in the world to be Toitū carboNZero Certified from day one, Yealands has always measured, reduced and offset all emissions, targeting a 50 per cent reduction in emissions by 2030. Its ultimate goal as a founding member of International Wineries for Climate Action is to become carbon positive by 2050, moving beyond net zero to make positive contributions to the environment.

“At Yealands, our vision is to create nature positive, carbon positive, and beautifully biodiverse wines. Sustainability has always been at the heart of our business with a real focus around taking actions that make a positive difference to our environment and community. A Sustainably Linked Loan aligns with our values and our premiumisation and growth strategy,” said Tiffani Graydon, Chief Executive.

Developed in partnership with ASB, the loan makes up to $96 million available to support the business’ growth plans. The SLL

has five focus areas: driving down CO2 emissions, reducing carbon intensity, increasing renewable energy use, driving down diesel consumption and executing Yealands’ long term biodiversity plan.

“The sustainability credentials of our wines are an important differentiation in the markets. We are seeing strong demand globally – we recently doubled our volumes in the US and have already picked up some great awards for our vintage ’22 wines, so there is strong momentum behind our brands,” said Graydon.

Yealands is one of New Zealand’s largest independentlyowned wine businesses, noted in particular for its award-winning Marlborough Sauvignon Blanc wines. It was recently awarded a double win for its 2021 Yealands Estate Single Block S1 Sauvignon Blanc at the highly respected International Wine Challenge, taking home the Marlborough Sauvignon Blanc Trophy and reclaiming the coveted International Sauvignon Blanc Trophy.

The company’s sustainability journey includes milestones

such as installing vine pruning boilers in 2010 to convert vine prunings into energy, adding New Zealand’s largest solar panel array in 2013 and a purpose-built composting facility five years later. Solar, wind and vine prunings create approximately 20 per cent of its annual energy requirements and Yealands has committed to increasing this to 60 per cent by 2024.

The Yealands Wines Marlborough Sustainability Initiative, in partnership with Marlborough District Council and the Blenheim Sun, also offers $50,000 of funding each year to local not-for-profits to improve freshwater quality, preserve sensitive natural areas and protect biodiversity in the Marlborough district.

“Yealands has been pioneering sustainability in New Zealand and this new facility cements its status as an innovator in this industry. Driving down emissions and increasing sustainability is fundamentally important for businesses as they support New Zealand’s progress towards net zero. Banks have a role to play in helping businesses with this big societal transition – which is why ASB is delighted to deliver another industry-leading Sustainability Linked Loan,” said Executive General Manager Corporate Banking at ASB, Nigel Annett.

ASB funds are allocated under the Reserve Bank's Funding for Lending programme which the bank has committed to using to support projects that meet sustainability or regional infrastructure criteria.

“At Yealands, our vision is to create nature positive, carbon positive, and beautifully biodiverse wines.”

Tiffani Graydon

Vintec is a global leading specialist in premium climate-controlled wine cabinets and cellars.

As wine lovers, we understand how important temperature and the right conditions are for the enjoyment of wine. In many cases when wine is not served nor stored in the right conditions, there can significant changes in flavors, aromas and overall taste, completely striping the wine from the characteristics that were once intended by the winemaker during the production. That’s why our products are designed to recreate the perfect storage conditions found in the best natural underground cellars –designed for wine lovers, by wine lovers.

In addition to products that care for wine, we have launched recently OENO by Vintec, our newly developed cellar management app powered by Vivino. OENO allows wine lovers to keep track of their collections effortlessly while also understanding how to best enjoy their wines.

THE EXPERIENCE BEYOND THE PRODUCT

We also know the wine journey of any wine lover goes beyond the product, with education and unique experiences that inspire, engage and build knowledge. The platform we use to provide experiences and content is the

Vintec Club, a private club for Vintec cellar owners who get access to exclusive wine tastings and dinners, special benefits, and unique opportunities from the wine industry.

The Vintec Club is also a public platform for wine content available for all wine lovers. With weekly new content being produced in partnership with renowned wine experts from all around the world, the club also organizes occasional open events and opportunities for the wider community who can register as a guest, free of charge. We are eager to share our passion with like-minded wine lovers!

HUNTER’S OFFSHOOT CHARDONNAY 2020

Gold at the Marlborough Wine show

This wine can be enjoyed now but will also develop and evolve over the next five years. It has nuttiness and stone fruit undertones, paired with fresh fish Peruvian style ceviche was a match made in heaven.

Degustation with Hunter’s Wines Wine pairing Menu.

Greenwood Park Village, Tauranga.

Apacked dining room of guests enjoyed a presentation given by Simon Mitchell who surely developed an overall appreciation of Hunter’s wines.

MIRUMIRU

Gold NZ International Wine show 2022

A bubbly that takes its cue from champagne; using the same trio of classic grapes, a blend of Chardonnay, Pinot Noir and Pinot Meunier, gained 92 points from Bob Campbell in November 2022. Paired with shrimp terrine topped with black caviar and lemon zest.

HUNTER’S PINOT NOIR 2021 Gold-International Wine show 2022

This wine is a fine example of a well balanced and fruit forward Marlborough Pinot Noir. Smooth tannins complement the dry spice on the palate. A sublime pairing with Chicken truffle mouse with wild mushroom.

HUNTER’S SAUVIGNON BLANC 2022

96 points - Cameron Douglas MS

This classic, flagship wine of Hunter’s with its creamy, passionfruit and citrus characters, introduced Hunter’s and New Zealand wine to the world in 1986 at the Sunday Times Wine Festival in London, a subtle match with asparagus, goat cheese and dill dressing.

HUNTER’S PINOT GRIS 2022

90 Points – Cameron Douglas MS

The elegant palate of this wine has floral, with sweet nectarine undertones, with a wonderful depth and fragrance. It was cleverly paired with Brie with prosciutto and honey. Delicious.

HUNTER’S LATE HARVEST 2013 Library Stock

The lusciousness of this wine has a concentrated palate of honey, citrus, marmalade flavours that we enjoyed with crumbled blue cheese, quince, and walnut vol au vent. A satisfying finish to the degustation at Greenwood Park Village.

HUNTER'S

IS THE DREAM OF ERNIE AND JANE HUNTER

a family-owned winery established in Marlborough over 30 years ago. When Irishman Ernie Hunter arrived in New Zealand Marlborough had not even been considered as a potential wine growing region.

The ever-enthusiastic Ernie, purchased farming land in Blenheim and planted Riesling, Gewurztraminer, Müller Thurgau, Cabernet Sauvignon, Chardonnay, Riesling, Pinot Noir and of course, Sauvignon Blanc.

In 1986 Hunter's surprised the wine world by winning The Sunday Times Vintage Festival in the UK with an oak aged Sauvignon Blanc. Only five years after producing his first six award winning wines (the first six Hunter’s Wines to emerge) Ernie was tragically killed in a motor accident. Jane, herself a highly qualified viticulturist, took over the reins.

Hunter's is the only Marlborough vineyard established in the 1970s to still be owned by its original family.

Distilled by Design

Catching up with Mikey Ball, mixer & cocktails entrepreneur

By Gilbert Peterson

Right at the beginning Mikey Ball’s part time work in hospitality veered away from the architecture degree in Auckland he was studying for. He enjoyed the hospitality more, so he switched over.

During the early days snowboarding in Canada and Queenstown, Mikey broadened his bar tending experience, but it was in Dubai he felt the need to push on with developing his knowledge of hospitality, including the finer points of making cocktails: “I needed to put some love into where my career was taking me,” he says.

Before long he was in London at a job interview with top bar Milk & Honey. “They had one of the hardest job exams. If you didn’t get 80% you pretty much didn’t get the job,” Mikey said. “My own reading up on hospitality had focussed on 3 or 4 key textbooks, and it turned out their exam did too.”

“They wanted us to build intrigue and excitement, to convert the cocktail into an experience for our clients, something delicious.”

But Mikey was restless for more creativity, and he migrated to Dandelyan where he quickly rose to become Head Bartender. “They encouraged the understanding of plant life in drinks - modern botany,” says Mikey, “and, amongst other things, how using locally sourced, botanical ingredients can add a local twist to traditional cocktails.

“They wanted us to build intrigue and excitement, to convert the cocktail into an experience for our

clients, something delicious, while following the premise of classic cocktail pillars.”

Mikey pursued his calling to the nth: Under his watch as Head Bartender, Dandelyan won numerous awards including ‘World’s Best Bar’ and ‘Best International Hotel Bar’ at the Tales and Spirits awards in New Orleans in 2017.

Now, after more than 10 years away, Mikey is back, passing on what he has learned about top

Ballin Drinks Workshop

Photo: Juleon Green

quality hospitality practice, and building his own pre-bottled range of cocktails and solutions.

Mikey uses techniques considered unconventional for a bar, (though not so much for a kitchen), techniques like vacuum distillation whereby botanicals are exposed to very cold temperatures, or with ultrasonic treatment where ingredients show the best yeild of flavour via their natural oils. He’s been toying with microwaves too,

in the quest for distinctive, exclamatory flavour.

“But first we have to understand taste,” he says, “for example of the leaves of our beautiful citrus and other ingredients, then we have to understand how to treat them.”

Business these days is steadily busier. Along with his own range of cocktails and solutions (Ballins Drinks) he’s deeply involved with East Imperial Premium Tonic & Soda’s and Scapegrace Distillery Co.

Plus, consulting: new bar set ups… teaching bartending staff how their clients can always enjoy a unique experience while, at the same time, the bar is efficient as it can be. His clientele are many leading venues including Bar Teresa in Hawkes Bay, the Hawthorne Lounge in Wellington, Gin-gin and Last Word in Christchurch, and in Auckland Dead Shot, Caretaker, Broken Lantern, the Sunset Bar, Rooftop at QT, Lylo, Mumbaiwala. Palmer Bar… and more.

www.ballindrinks.com Insta: @Mikeyball88 @Ballindrinksandcreative www.facebook.com/michael.ball.12764 www.facebook.com/ballindrinks

Mikey sent us a couple of cocktails, both tying in vermouth as a modifier: Uncommon Ume Hanami Bloom - floral, tropical and fragrant

50ml Scapegrace Uncommon Ume Vodka

10ml Mancino Sakura Vermouth or Americano Vermouth

Glass: Coupette Ice: N/A

Garnish: Pawpaw/Papaya Ball

And similar but with a Yellow/Orange PawPaw ball inside the Martini, no need for the serve on the side

www.eastimperial.nz/blogs/cocktails/ left-hand-kola ☛

A Tale of Two Whiskies

THOMSON WHISKY & THE NZ WHISKY COLLECTION

By Gilbert Peterson

What does it take to make great whisky in New Zealand? Heritage, experience and learned skill will have the most say.

It turns out two of our founding distillers share something of a common whakapapa in that both began, phoenix-like, after acquiring barrels of whisky auctioned off after the famous Dunedin whisky pioneer, Wilsons, was closed down in 1997.

Though each is blazing their own trail, both share the ambition to make whisky that is distinctively from New Zealand, with character and attributes recognized as such internationally. And whisky connoisseurs the world over are already reporting both are indeed well along the track to achieving just that.

I asked Head Distillers Mathew Thomson and Michael Byars what brought them to where they are now? They were fervent about the main thing: To make a great whisky you must love whisky!

“If you love it and are really interested in it you make better decisions,” Mathew says.

Thomson Head Distiller & Co-founder, Thomson Whisky

“In the early days, convincing people that good whisky could come out of New Zealand was a challenge because the category was in its infancy and there wasn’t a lot of respect for New Zealand whisky at the time.

We had to basically change the minds of mature whisky drinkers and get them to try what we were making, to broaden their thinking that premium New Zealand single malt whisky could exist and was worth supporting.

Indeed, feedback from our drinkers is always the most rewarding part of what we do.

People make the effort to email us, or message us from around the world with their own personal tasting notes, or with a special story about giving our whisky as a gift, and it’s amazing. I’m always surprised at how motivated people are to sit down and write to us. When that happens you know the global whisky community is in a great place. There’s a feeling of connection.

I don’t think you could be a distiller unless you’re a ‘maker’ type of person – someone who works with their hands and gets fully immersed in the process

Michael said patience is also essential. “You can’t rush the distilling process when creating quality spirits.” He cites other key personal attributes as “a good sense of smell, a developed palate, and creativity.”

Mathew

Mathew Thomson, August 2021.

and the materials. My background was in the film and television industry where I think being able to problem-solve is key.

A specific skill needed for distilling is understanding the raw materials and how they respond to the distillation processes.

We use native Manuka wood to smoke the malted barley before we mash and distil it. The smoke notes are reminiscent of a bonfire on the beach, or a BBQ, and they’re a flavor really familiar to New Zealanders.

We also use peat from the South Island for the same purpose, which gives a smokey flavor.

We really felt the support of Kiwis during the lock downs; they came out and bought our whisky and gin. The silver lining of the lock downs is that we’re now distributing overseas. It forced our hand. We had our best Christmas on record last year.”

Where to from here?

“Whisky is a particular kind of business because you have to build up years of aged stock. But we’ve now built up enough single malt whisky to sell into other regions of the world and that’s definitely a focus.”

After many years making their own whisky in the kitchen sink as it were, Thomson made a start commercially by bottling Willowbank whisky purchased ex Wilsons. They then launched their own fully fledged craft distillery in 2014. Today, many international awards recognise especially the global first they have achieved with their own

unique style: Manuka smoke single malt whisky. Thomson now operate a full service distillery onsite at Riverhead in Auckland with two copper whisky stills and two gin stills. www.thomsonwhisky.com

Michael Byars Head Distiller & General Manager, The New Zealand Whisky Collection

“Before long there will be a new brand and style under the New Zealand Whisky Co banner which will be released once we feel it is ready. A New Zealand whisky, not a Scotch, a New Zealand whisky. Watch this space!

But for today our brands have become iconic all over the world so we will continue to produce these. We have been very privileged to be able to sell the famous Wilsons Whisky under our own brand. Going forward we are utilising the knowledge and experience gained from the strong connection with Wilson’s Distillery on which to build our own story and create our own products while respecting the heritage.

This is a dream that CEO Greg Ramsay has had since purchasing the last 75,000 litres of cask strength whisky from the Preston family in 2010. It was aging there in a seaside Oamaru warehouse.

For our whisky, although all ingredients must be 100% from New Zealand, barrels can also play a big part, depending on what the desired style is. To honour and reproduce these styles, I continue to source ex-red wine barrels from quality New Zealand wine producers to finish the whiskies off.

Of course, the oak may be grown outside of New Zealand, with ex Bourbon coopered in the USA, and red wine barrels coopered in Europe.

In our ‘Aged Core Range’ the NZ Whisky Co has become well known for its red wine finish brands, for example the Dunedin DoubleCask (previously DoubleWood) and the three Oamaruvian's: Revolution, 100 Proof and Cask Strength. “

Michael draws on an extensive and international background in wine making and distilling. After meeting his future wife in Otago, he followed her back to Finland - Laura now heads up the company’s Sales & Marketing. There in Helsinki he completed a degree in hospitality which introduced him to wine making, a passion he pursued over successive seasons in German vineyards. The two returned to New Zealand to study wine making at Lincoln University. Michael subsequently became head wine maker at Crater Rim before the family was again lured back to Europe in 2013.

A spate of serendipitous events in 2017 led to a spell as Stillman then Head Distiller for the Helsinki Distilling Co, but on a return visit to New Zealand in 2020, the Covid lockdown struck. Never at a loss Michael was invited to manage The New Zealand Whisky Collection and their distillery in Dunedin. www.thenzwhisky.com

City of Food & Wine

As we fly into Australian air space we observe the land mass below that is still under water from widespread flooding across the state. What is it about Australia – it’s either floods, fires or drought?

We’re quickly through immigration and with our luggage loaded we head for the city. Approaching the CBD there is something uniquely familiar about this urban sprawl. The wide majestic tree lined avenues, open gardens and easy to navigate grid remind us of what Christchurch once was before the earthquake.

Enter Colonel William Light: a distinguished military officer who designed Adelaide and Christchurch 200-years ago. Thanks to the Colonel’s bold vision and forward thinking Adelaide today airs a feeling of wide open spaces and independence. Back then the Colonel could not have imagined that he was laying the foundations for creating one of Australia’s most gastronomic regions producing fresh gourmet produce and some of the world’s finest wines.

With backdrops of the Adelaide Hills to the east and the Gulf St Vincent to the west, the city offers its million plus inhabitants life in a Mediterranean climate and a blissful lifestyle. Set amid fertile valleys and pastures and an unspoiled coastline, Adelaide is undoubtedly one of the most liveable cities in Australia.

Dennis & Rosamund Knill explore one of Australia’s most popular tourist food and wine destinations and find out why so many New Zealander’s are captivated by the experience.

Photos: South Australian Tourism Commission

Often referred to as the city of churches and with more restaurants per capita than any other Australian city, Adelaide could easily be referred to as the city of restaurants with some of the best wines in its backyard. With just five short days we decided to make a meal of it.

For those wanting to build up an appetite a walk along Gouger Street, Adelaide’s undisputed eat street is a great place to start a culinary tour. Centrally located and easily accessible by foot, the area brings a wealth of alfresco dining with first class restaurants, bars and cafes.

We started our culinary journey with a stroll through the Adelaide Central Markets, a 150-yearold two-acre cosmopolitan European style food court located in the heart of the city serving 150,000 customers a week. With over 250 colourful stalls under one roof this is a mecca for foodies. Selling everything from artisan cheeses, fresh fruit and vegetables to charcuterie and seafood, the markets are an integral part of city life and what’s in season that guarantees to excite the taste buds.

Next, the National Wine Centre: the showcase of South Australia’s multi- million dollar wine industry. Situated in the Botanic gardens, the National Wine Centre displays 40,000 bottles of wine in its cellars. This is the out-and-out place to learn all the basics of wine and the growing regions in South Australia. Barossa, Clare Valley, Adelaide Hills in the north to McLaren Vale and Coonawarra to the south. All are within city limits making for perfect day trips.

We devote the afternoon with a visit to Adelaide’s best known and favourite beach. A short 15-minute tram ride from the CBD is Glenelg, Adelaide’s premier seaside destination and home to some of South Australia’s most expensive real estate. Synonymous with white sandy beaches, wide ocean

views and stunning sunsets, not to mention its vibrant restaurant and café brigade.

The following morning we rise early and set off for a day wine tour of the Barossa Valley, one of the world’s most famous wine regions renowned for its shiraz, grenache and cabernet sauvignon. The wines grown here are typically deep in colour and aroma, concentrated flavours and fine tannins. Its dry, undulating landscape could not be more Australian yet the principal influence on its cuisine and culture is from Europe. More reflective of the Barossa are the unlimited classics as Penfold, St Hallets, Seppeltfield, Wolf Blass, St Hugos, Jacobs Creek, Peter Lehmann’s and Yalumba. The list is endless.

Next stop Eden Valley, a higher, cooler sub region to the south east 90-minutes from the CBD noted for its historic and rich heritage. A fertile wine region that’s home to over 40 cellar doors and some of the most award winning wines in the country. While well suited for red wines, the bony weathered hills are responsible for some of Australia’s finest riesling .

We begin the next day with a casual 20-minute drive to Adelaide Hills, South Australia’s coolest region and at one time considered Barossa’s poor cousin. It’s one of Australia’s

fasted growing wine regions with over 60 cellar doors and a popular weekend destination for city dwellers.

Entering this extraordinarily beautiful almost alpine landscape is like entering another world. An enchanting drive up into the slopes of Mount Lofty Ranges the road twists and turns and then abruptly, as if emerging from a cloud burst, you’re suddenly surrounded by stone cottages, rolling pastures, orchards and vineyards.

Hahndorf, the original German settlement, makes much of its heritage. Now a busy little tourist town and just the sort of place to draw a breath and spend a few hours with a unhurried stroll to explore the arts and craftspeople, cafes, antique shops and food outlets.

We end the day with a visit to Port Adelaide on the city fringe and where the Navy ties up. We walk along the docks with its new cobbled streets and revived Victorian buildings that have been fully restored to their former glory. Oozing with maritime history, this waterside heritage precinct is a must do experience as are the Maritime, Aviation and Railway Museums. Every Sunday next to the iconic lighthouse, the Sunday markets is a popular haunt for bargain hunters wanting to check out the boutiques and curiosity shops.

Restaurant Muni. National Wine Centre of Australia.

25-minutes south from the city and part way to Fleurieu Peninsula is McLaren Vale with its burgeoning vineyards and intense swell of vineyards dotted with pretty, quaint cottages. The constant climate of warm sunny days and light sea breezes off the Gulf of St Vincent make for a perfect wine growing region. McLaren Vale is all about full bodied reds from vines planted over 150 years ago. Although much of the region’s wine growth has occurred on soils of inferior quality, the well-drained and shallow red soils of terra rossa make for some of the finest wines ever made in Australia.

Coonawarra thoroughly deserves its international reputation for its outstanding shiraz, merlot, cabernet sauvignon as well as some wonderfully dry chardonnays. It’s also one of Australia’s most prolific olive oil regions, with cheeses, smallgoods, almond’s and berries thrown in for good measure. Not to be outdone, the region has evolved into a buzzing theme park of restaurants, cafés and wine bars and is a magnet for the food and wine buffs that frequent here.

Just 145km long and 57km at its widest point is Kangaroo Island, Australia’s third largest island. Located 13km off the southern coast the island is home to 5,000 locals and considered one of Australia’s last wildernesses with an abundance of native flora and fauna.

Named by famous explorer Matthew Finders after his meatstarved crew tucked into a hearty meal of kangaroos that greeted them on the foreshore when they landed on the beach.

Crammed with kangaroos, wallabies, koalas, sea lions, penguins, fur seals and 250m species of birds, the island also boasts some of the best crayfish in South Australian waters. Sadly in 2019 much of the wildlife and homes were destroyed by fires reducing the island to sandy dunes and charred trees but thanks to the resilience of the locals the island has quickly regenerated.

With so much to see and do Adelaide deserves more than five days. Over that time we explored many of regions unique sights, tasted some exceptional cellar doors and sampled some exquisite cuisine while raising our glasses along the way!

NEED TO KNOW

Getting there: Air New Zealand fly four times per week direct from Auckland www.airnewzealand.co.nz

Getting around: Rental car is the best option

Places of interest: Bradman Collection, Botanic Gardens, Port Adelaide, Colonel Light’s Lookout, Carrick Hill, Mount Lofty Summit, Ayres House, Aboriginal Cultural Centre, Art Gallery, St Peters Cathedral, Railway Museum, Adelaide Oval, Haigh’s Chocolates, National Wine Centre

Best shopping: Rundle Street Mall

Background reading: Adelaide a brief history by Kathyn Gargett and Susan Marsden, South Australia Lonely Planet by Denis O’Bryne

Other information: South Australia Tourism Commission southaustralia.co.nz

Adelaide Botanic Gardens.

Moseley Square.

Sunset Food and Wine – Hog Bay Road, Kangaroo Head.

Kangaroo Island.

Huka Lodge

Marlborough Wine group region Major eventS

➽ ➽ ➽ ➽ ➽

Wine and Food Festival (February)

Young winemaker of the year (September)

eventS For the reSt oF neW ZealanD

➽ ➽ ➽ ➽ ➽ ➽ ➽ ➽ ➽ ➽ ➽ ➽ ➽ ➽ ➽ ➽

Central otago pinot noir Celebration (January- February) north Canterbury Wine and Food Festival (Waipara valley) (March)

hokitika Wildfoods Festival (March)

bluff oysters Food Festival (May) 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 2022)

Wellington Wine & Food Festival (February)

north Canterbury Wine & Food Festival (March)

www.winenzmagazine.co.nz

www.winenzmagazine.co.nz

Food & Wine Events

are mostly annual events

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