WINE SUMMER

WineNZ SUMMER 2021/2022

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S U M M E R S A L M O N PA I R I N G W I T H W I N E

Sparkling mineral water from Queenstown’s landscape.

QUEENSTOWN NEW ZEALAND

Award Winning Wine from an Iconic New Zealand Winery

Trinity Hill Hawke’s Bay Syrah 2020 New World Wine Awards Champion Red Wine of the Show, Champion Syrah, Top 50 Wine & Gold Medal Trinity Hill Hawke’s Bay The Trinity 2020 New World Wine Awards Champion Red Blend, Top 50 Wine & Gold Medal Trinity Hill Hawke’s Bay Merlot 2020 New World Wine Awards Gold Medal

Ask for us at your local wine retailer or shop online at www.trinityhill.com

trinityhill.com | @trinityhillwines | (06) 879 7778 | enquiries@trinityhill.com 2396 State Highway 50, RD5 Hastings 4175, Hawke’s Bay, New Zealand

Contents

WineNZ

I N TH IS IS S U E

Summer 2021/2022 CONTRIBUTORS Martin Gillion, Daniel Honan, Anne-Marie Nansett, Louis Pierard, John Saker, Charmian Smith, Vic Williams.

PHOTOGRAPHY Courtesy of Winenz.com Richard Brimer

DESIGN Spinc Media

PUBLISHERS Colin Gestro 027 256 8014 colin@affinityads.com Joan Gestro joanlucy47@gmail.com

ADVERTISING ENQUIRIES Jax Hancock 06 839 1705 jax.affinityads@gmail.com

WEBSITE www.winenzmagazine.co.nz

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PUBLISHER

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HAWKES BAY

There’s more to Hawkes Bay than meets the eye; They say great things grow here and vines are the greatest. But don’t miss out, Hawkes Bay offers many great places to visit and things to do.

www.affinityads.com Publishers of: Active Seniors, Superbrands, Dive NZ, Wine NZ, Seniors and Travel Expo.

PO Box 13257 Tauranga 3141

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and a lot more, nestled in the warm inland flats. A must to visit and sample fine wines.

COVER PHOTO: Cycling in Hawkes-Bay

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WineNZ Magazine | Summer 2021/2022

BRIDGE PA CELLAR DOORS

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WINE AND TIME

Keeps you up to date with global news.

How New Zealand wines are selling overseas and much more information.

NEW RELEASES

Orlando makes inroads into New Zealand.

New Canned wine advances over bottled wine…. Read why!

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Contents

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SALMON AND WINE PAIRING

Great salmon serving ideas and recipes.

Vic Williams matches most New Zealand wines to New Zealand Aoraki Salmon.

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BLIND WINE TASTINGS RESULTS

Marlborough wine awards and New World wine awards.

Some surprises, but mostly a reflection of a great vintage.

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DISTILLED BY DESIGN

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MARTINBOROUGH

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HUKA LODGE

It’s summer cocktail time.

Take a look at these mouth watering and entertaining cocktail ideas.

More on the region with many more things to do and see.

Relax in luxury, Read Dennis Knill’s report on this amazing place. Then book yourself in!!

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Feature | Hawke's Bay

HAWKES BAY...

GREAT THINGS GROW HERE Wine and food, sun and Art Deco are all part of Hawkes Bay’s DNA, but there’s more than the bigger wineries with cellar doors.

Charmian Smith recommends some of her favourite outof-the-way places and wineries.

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WineNZ Magazine | Summer 2021/2022

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awkes Bay celebrates food and wine more than any other region. “Great things grow here” is a motto seen in many places.

The biannual F.A.W.C (Food and wine classic) takes place each summer and winter when local restaurants and wineries celebrate the seasons with special deals and events.

But whatever the time of year, there are great places to eat and lots of wineries to visit. These are mostly grouped in convenient clusters - Bridge Pa Triangle, Gimblett Gravels, round Havelock North, and Taradale, Esk Valley and, delightfully, along the coast at Te Awanga.

Napier is also a joy to visit with its art deco architecture, resort-like atmosphere and city amenities and restaurants such as the highly acclaimed Pacifica on the Esplanade with three Cuisine hats, which offers a degustatio I also love that the Heretaunga Plains are crisscrossed by flat, off-road cycle tracks so you can get almost anywhere by bike - a great way to do a wine trail.

Essential information can be found on the food and wine trail and the cycle maps.

Hawke's Bay | Feature

The Urban Winery in the stunning art deco Rothman’s building is where Tony Bish specialises in chardonnay.

Elephant Hill winery and cellar door.

A place to spend a leisurely Sunday morning - the Sunday farmers market at the Hastings Showgrounds.

But not all producers have cellar doors to visit, small, especially interesting winemakers who may be leading the charge in developing wine styles and varieties. Their wines have to be sought out.

silken-textured, barrel-fermented glass of deliciousness.

Vinotech/Bistronomy in Hastings St, Napier is one of the places to find some. As Vinotech it offers wine tastings, small plates, coffee and bottle sales during the day and turns into Bistronomy bistro at night. Here you’ll find rare wines like Bryce Edmonds' beautifully balanced, creamy, nutty Zaria chardonnay named after Czech goddess that comes from Lesley’s vineyard in Bridge Pa.

For some of the best food in central Napier, head to Mister D in Tennyson St, established

by David Griffiths and Prue Barton after many years in their Auckland restaurant Vinnies, then developing the Craggy Range restaurant. Conveniently Mister D is open all day and they have an intriguing wine list specialising in local wine. Here is where you can taste wonders like Jenny Dobson’s gorgeous fiano (a south Italian white variety), an intense, silky textured wine with a lively finish.

Julliane Brogden produces rich, complex wines in tiny amounts - her Aurulent chardonnay is a

I have to admit a soft spot for albariño and Red Metal’s version from the Bridge Pa Triangle oozes white peach with a hint of citrus and a fresh finish.

Great things grow here - Hawkes Bay’s motto.

Carl Hayes, a former Melbourne sommelier, opened Deco City Cellars, a pop up wine store in Tennyson St then moved to Ahuriri where he set up Cellar with a group of enthusiastic young wine professionals. They sell wine from selected small producers, including a range of trending lo fi/orange/natural wine.

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Feature | Hawke's Bay cheeses washed in local beer.

In fact you can find almost everything here from meat to chocolate to juice, wine and beer - and of course coffee and food trucks offering breakfast or brunch.

Several small winegrowers have their cellar doors at the market where you can talk to the winemakers, taste and buy. Be sure to ask for a decent tasting glass if they try to offer you a tasting in a plastic thimble.

Napier’s Saturday urban farmers market.

One of the most interesting is the enthusiastic Phil Barber of Petane - he’s also a surf and Kombi enthusiast. This summer he plans to open a cellar door at his brother’s Zeelandt Brewery on the family vineyard in Eskdale.

Edelzwicker is his signature, named after an Alsatian wine co-fermented from several aromatic varieties. Phil’s is a deliciously fresh field blend of pinot gris chardonnay, viognier and gewürztraminer, but he’s given it a week’s skin fermentation so it’s rosé in colour.

Don’t miss his powerful but spicy gewürztraminer or the crisp, harmonious chardonnay.

Hawks Ridge owners Bob and Carolyn Armstrong, and winemaker son Douglas Haynes.

In fact there’s a lot happening in Ahuriri - West Quay is lined with cafes and bars in former warehouses where you can dine overlooking the fishing boats at the wharf, and round the corner in the stunning art deco former Rothmans factory you’ll fine the Urban Winery and wine bar where Tony Bish specialises in chardonnay.

Not surprisingly, Hawkes Bay is spoilt for farmers markets and no food or wine lover should miss visiting at least one.

The largest and oldest is the Hawkes Bay farmers market in the Hastings show grounds on Sunday mornings. More than 20 years old, it’s the place both to do much of your weekly shopping, as well as to spend a leisurely Sunday morning, tasting, buying, picnicking, eating and people watching.

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WineNZ Magazine | Summer 2021/2022

The stalls are spread around the perimeter so the extensive grassy area in the centre leaves plenty of room for the 3500 visitors who typically come on a summer Sunday morning.

Also at the Sunday market is Hawkes Ridge, a family-owned vineyard high on the Mangatahi terraces above the Ngaruroro river, but they also have a summer cellar door about 55k from Napier. You drive up through

There’s plenty of local fruit and vegetables and preserves made from them - a highlight is Te Mata Figs and delicious things made from them, and, of course, cheese from three local cheesemakers.

Hohepa makes organic cows milk cheeses (don’t miss the danbo); Origin Earth which makes both cow and sheep cheeses - my favourite is the pungent, washed rind Pink and White Terraces; and Niewenhuis who farm goats and turn their milk into wonderful cheeses, fresh, slightly aged, ash covered, harder cheeses (don’t miss the mature Oma) and their washed rind

One of several small wineries using the farmers markets as their cellar door. Tukipo River Estate owner and winemaker, Roland Norman.

Hawke's Bay | Feature an olive grove to get there, and the vineyard is yet higher, at 300m altitude, on limestone and clay. It’s often hotter during the day and colder at night than down on the Heretanga Plains.

With wine, beer from the nearby Godsown brewery and a simple menu of pizzas and platters, it has become a gathering place for locals.

Bob and Carolyn Armstrong established it as a retirement project, and Carolyn’s son Douglas Haynes is viticulturist and winemaker. Viognier and tempranillo are their hallmarks, along with syrah, pinot gris and sauvignon blanc.

I particularly enjoyed their tempranillos - a sweetish rosé, a mature Reserve 2016, drinking well, still with hints of strawberries, and the Gran Reserva 2015, complex with hints of ripe figs, a mineral undertone and soft, savoury tannins.

Also at the Sunday market is Tukipo River Estate owned by former British wine merchant Roland Norman who fell in love with a New Zealand woman and this country. They established a vineyard on the red metal soils of an old river terrace in Central Hawkes Bay, about 230m above sea level. The altitude ,with a larger diurnal variation than the plains, gives the wines a freshness, and he describes them as more European in style.

I particularly enjoyed the crisp, textural Fat Trout 2018 chardonnay and the savoury textural complexity of the 2018 Fat Duck pinot noir.

lively, textural chenin blanc and a complex, juicy cabernet franc.

Black Barn Growers’ market is a cute little Saturday market on the outskirts of Havelock North.

Park under trees walk along a boardwalk under leafy arches to a circle of stalls surrounded by plane trees. It’s shady with plenty of places to sit, a bijou market, not really for doing a weekly shop but a place for browsing, tasting, meeting friends for a coffee and croissant. Not surprisingly Black Barn also sells its wine there, as well as at the cellar door and bistro in another part of the property.

Don’t miss Black Barn’s flagship chardonnays, particularly the complex barrel fermented 2019 or the fresh, peppery syrah.

Jenny Dobson, winemaker for others has at last started her own label which includes a delicious Fiano.

Origin Earth cheese - one of Hawkes Bay’s artisan cheesemakers.

Some of the Sunday market stalls also appear in the Saturday morning urban market in Clive Sq, Napier. This is more of a shoppers’ market although people still take time to relax and enjoy coffee and buskers.

This is where you can find and taste Maison Noir wines made

by French winemaker Guillaume Thomas. They have a typically dry texture that you might find in European wines, but with exuberant New Zealand fruit, such as a delicious dry arneis, a

The big Sunday morning farmers market at the Hastings Showgrounds.

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Feature | Fleck

FLECK SPARKLES LIKE NO OTHER MINERAL WATER ‘Olympics of Water’ has awarded Fleck the Gold Award.

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ueenstown’s Fleck mineral water was selected as champion sparkling water, from waters out of more than a dozen countries, at the 31st Berkeley Springs International Water Tasting, in West Virginia earlier this year.

the North Island volcanic zone, Fleck is a ‘hard’ water, enriched with calcium, magnesium and bicarbonate from its journey through the Central Otago schist rock. As such, it has a minerality more in style with many European waters. Fleck’s mineral profile is remarkably close to the typical style of water you might find in Italy.

The company was founded two years ago by Paul Robinson and Craig Purdy. Fleck is sourced from a natural spring on family land at Gibbston. Elemental markers in the water indicate that much of it fell as rain or snow in the local mountains above 1000m taking about 30 years to surface at the spring.

Fleck has close to optimal levels of calcium and magnesium, the key minerals from a health and taste perspective.

At the Outstanding New Zealand 2020, Food Producers, Awards, Fleck Sparkling Mineral Water, won a Silver Medal, for product quality and sustainability.

The judges’ comments: “Congratulations, it’s official, your water is outstanding.”

Fleck is more than just another brand of bottled water; it was conceived as an artisan product of Gibbston and has found a home in Queenstown hospitality establishments, that showcase the best of local food and wine.

Fleck’s mineral content is what distinguishes it in a New Zealand context. Unlike the many ‘soft’; (very low minerality) waters from

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WineNZ Magazine | Summer 2021/2022

Fleck’s name resonates Central Otago’s gold history and its minerality is a direct expression

of the local terroir. The weather extremes of the local climate, in which vines thrive, results in elegant wines. Fleck’s high bicarbonate levels can balance the acidity and improve flavours in some of these wines. As a product of Gibbston, this makes it a perfect partner for Central Otago Pinot!

FLECK IS NOT JUST ANOTHER BRAND OF MINERAL WATER Fleck has been embraced by iconic local venues, such as Amisfield Bistro, Gibbston Valley Wines and Rata. As New Zealand’s gastronomic culture continues to evolve, the merits of different types of natural mineral water are likely to become increasingly appreciated.

As Paul says; “If we wanted to make the perfect mineral water, with a ‘goldilocks’ mineral profile, it would probably be very like Fleck. This should not be surprising, given the renowned terroir and landscape from whence it comes, the awards and local appreciation it has gained in a relatively short time.” www.fleck.co.nz

xxxx | Feature

Sparkling mineral water from Queenstown’s landscape.

QUEENSTOWN NEW ZEALAND

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Feature | Hawke's Bay

The Bridge Pa Triangle is one of Hawkes Bay’s premier wine subregions, nestled in the warm inland flats west of Hastings where once the great Ngaruroro river flowed. Charmian Smith explores the Triangle’s cellar doors and discovers the delicious reds and complex whites grown there.

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WineNZ Magazine | Summer 2021/2022

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any of New Zealand’s prized wine growing districts are found on the deep gravels left behind when braided rivers change their courses.

The Ngaruroro river in Hawkes Bay has produced two such distinctive areas, the Gimblett Gravels and the Bridge Pa Triangle.

Millennia ago it flowed though a gap in the hills near what is now Bridge Pa, past Pakipaki, then out to sea near Havelock North, building up its bed with stones and gravel.

About ten thousand years ago it moved north to what is now the Gimblett Gravels wine district, then in 1867 during another big flood it moved to Twyford.

Hawke's Bay | Feature Sileni Estate winery and cellar door Bridge Pa.

nectarine area as opposed to the grapefruit you typically get on the coast or at higher elevations.”

The flagship varieties in the Triangle are chardonnay, syrah and Bordeaux blends (merlot, cabernet sauvignon and cabernet franc), but other varieties such as viognier, semillon, chenin blanc and sauvignon blanc add spice to the mix.

D I S C O V E R

BRIDGE PA WINE REGION “They built stop banks to keep it there. That’s the way these gravel rivers work, they build up then they switch course,” explains Barry Riwai, winemaker at Alpha Domus, one of the wineries in the Bridge Pa Triangle.

The Triangle’s 2000ha of prime vineyard land is bounded by Ngatatawa Rd on the northeast, Maraekakaho Rd on the south and State Highway 50 on the north, and adjoins the Gimblett Gravels on the northeast corner.

However the soils of the two regions are quite different.

Whereas the Gravels’ young soils are stony, gravelly and sandy, Bridge Pa’s are older and more uniform, with 40-70 cm of topsoil above 20 or more metres of gravels. They are often referred to as red metal soils because the

old greywacke shingle has a high iron content and has gone a rusty red-brown colour that fades to orange when exposed to light, Barry says.

Reds from the triangle tend to be rounder with softer tannins than those from the gravels, according to Barry.

“They have a softness to them, as opposed to the inky, tannic structure of the gravels. They are rounder, more plummy, more in the violet spectrum here, more floral.”

Jason Stent, winemaker at Paritua agrees: “I think the red metal gives us those softer more voluptuous tannins. Whites?

Because it’s quite hot here they tend to be in the more tropical spectrum. Our chardonnays tend to be in the stone fruit, peach

The area was pioneered in the 1980s by Alwyn Corban and Garry Glazebrook at Ngatarawa Estate but others soon followed.

In 2011 the winegrowers formed the Bridge Pa Triangle Association to develop its identity. People thought it was part of the Gimblett Gravels, according to Paul Ham, managing director of Alpha Domus.

Signs now explain the area and an annual Bridge Pa Festival in February brings people from the towns and shuttle buses run between the wineries.

Vincent Labat of Paritua says they aim to raise the profile of the subregion, the wineries, cellar doors and hospitality, as well as the cycle trails and other offerings such as the golf course and aerodrome.

“We aim to keep the quality of the wines high, the credentials to really show off this subregion, the soils we have and the wines we make,” he said.

Not surprisingly, the Triangle is one of the most sought-after wine growing regions in the Bay. Many of the most prestigious producers have vineyards there as part of their wider portfolios - Te Mata, Villa Maria, Babich, Church Road, Elephant Hill - but a number of growers, such as Paritua, Alpha Domus, Redmetal, Oak Estate and Ash Ridge, specialise in the region. bridgepatriangle.nz

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Feature | Hawke's Bay

Bridge Pa Triangle Wine District Hawke’s Bay New Zealand

Roys Hill

Ngaruroro River

Ch Reds Elephant Hill Triangle Vineyard 23ha

Constellation Highway 50 Vineyard 108ha Villa Maria Keltern Vineyard Constellation Airstrip Vineyard 25ha

Sileni Wedd Vineyard 16ha Links Winery 41ha

Pa

Kim Crawford Te Tua Vineyard 112ha Maraekakaho Road

Paritua Winery Cellar Do

Winery owned or leased vineyard Grower owned vineyard

Overview

Soils and Climate

The Bridge Pa Triangle Wine District comprises the largest concentration of vineyards in Hawke’s Bay. It is the special nature of the soils and climate here that provide depth and flavour to the wines. The most important grape varieties being Merlot, Syrah, Cabernets and Chardonnay. The district is roughly delineated by three roads: Ngatarawa Road, State Highway 50 and Maraekakaho Road forming the triangle.

Formed over thousands of years by the changing course of the Ngaruroro River these are the oldest soils on the Heretaunga plains.

Moderate depth sandy loam covers deep beds of gravel known locally as “red metals’ due to red colouration from the iron content.

This excellent growing environment allows the vines to thrive without irrigation until early summer and the grapes to ripen evenly into early Autumn while excess moisture is drained away in wet weather.

Latitude: 39.4 S Land Area: 2,000ha with approx 1,250ha in grapes Soils: Alluvial - sandy loam over gravels Annual Rainfall: 750mm Mean January Temperature: 19.5 degrees C Sunshine Hours: 2280 Growing Degree Days: 1480

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Hawke’s Bay’s northerly location and mountains to the west give it one of the warmest and driest climates in New Zealand. With growing season warmth of around 1480 degree days along with moderate rainfall and free draining soils, the Bridge Pa Triangle plays a big part in the emerging story of Hawke’s Bay as a great temperate-climate wine region of the world.

WineNZ Magazine | Summer 2021/2022 Hawkes Bay

Hawke's Bay | Feature

NORTH New Zealand Hawke’s Bay Pacific Ocean

Roys Hill

Oak Estate Cellar Door

Napier Hawke’s Bay

Babich St Johns Vineyard 10ha

State Highway 50

Ash Ridge Cellar Door

Oak Estate 6ha

Mathills 5ha

TK Vineyards Milmine 11ha 8ha

Sileni Hikumutu Vineyard 17ha

Bostock Wines Cellar Door

leni Wedd Vineyard 16ha

Harding Double or Quits 16ha

Paritua Vineyards & Winery 68ha

Paritua Winery Cellar Door

Sileni Hautapu 48ha

Sileni Redmetal Sileni Talbot Lyons Vineyard 8ha Vineyard 12ha 14ha

Sileni Estate Cellar Door

Three Little Pigs Vineyard 3ha

Bostock Wines 12ha

Prins 6ha

Brittains Terra Rossa Vineyard 9ha Alpha Domus 20ha

Howell Strathnaver Vineyard 17ha

Taylor Wai-iti 8ha

Daysh 13ha

Howell Mulcaster 12ha

Te Mata Isosceles Vineyard 17ha

Leveret Estate Tantallon Vineyard 118ha

Ngatarawa Road

Sowersby 10ha

Church Road Redstone Vineyard 145ha

Te Mata Bullnose Vineyard 16ha

Hastings Bridge Pa Triangle

Ash Ridge Winery 13ha Vicki’s Vineyard 19ha

Bostock Wines 10ha

Alpha Domus Cellar Door

Douylliez Ailleurs 10ha

Sileni Drycreek Vineyard 29ha

Meridiem Trust 16ha

Abbey Cellars 13ha

Barendsen Vineyard 25ha

Lesley’s Vineyard 8ha

Alcock Vanston/ Smith Almoritia Waikahu 8ha 5ha Howell/ Prospect Vineyard 15ha

Korongatā Marae

Leveret Campbell Brook Vineyard 40ha

Abbey Cellars Cellar Door

Mangaroa Marae

Bridge Pa Township Lyons Hillside Vineyard 2ha

**Minor Red Varieties 6ha

Pinot Noir 10ha

Malbec 20ha

Cabernet Franc 30ha

Syrah 151ha

Merlot 337ha

Viognier 19ha

Cabernet Sauvignon 56ha

Red Varieties 57% - 610ha total

*Minor White Varieties 18ha

Deep gravels 20+ metres

Pinot Gris 102ha

White Varieties 43% - 465ha total

Sauvignon Blanc 126ha

Topsoil 40-70cm

Chardonnay 200ha

Varieties Planted *Mainly Sémillon.

Includes Albariño, Fiano, Arneis, Gewürztraminer, Sauvignon Gris, Chenin Blanc. **Mainly Tempranillo.

Includes Marzemino, Montepulciano.

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Feature | Hawke's Bay

BRIDGE PA TRIANGLE WINE TRAIL The wine trail includes half a dozen cellar doors within a compact area ranging from small and rustic to large and corporate, most offering food as well as wine tastings. The bike trail is a bonus, although the loop is still to be completed from Sileni to Paritua then through the vineyards to Ash Ridge.

A bonus of tasting wine at a winery is not only to learn about it and compare several wines, but also to find interesting ones that are not widely available or only available from the cellar door.

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ALPHA DOMUS Founded by the Ham family in the early 1990s, this is now the oldest family-owned winery in the Triangle. The cellar door is rustic - a plank resting on barrels in the winery and a pleasant outdoor sitting area. Wine is the focus here and you are welcome to bring your own food.

The wines are delicious, often with a couple of years bottle age as, being a family winery, there is no rush to release the wine.

“There’s no hiss and roar to get them out and in fact they taste better with time. There’s no marketing department breathing down our neck - Paul tries to but we don’t listen,” winemaker Barry Riwai says with a laugh

Wine is the focus at Alpha Domus: winemaker Barry Riwai at the rustic cellar door - simply a plank resting on barrels in the winery.

Even if you think you don’t like chardonnay you’ll be persuaded to try one here.

balanced with supple, powdery tannins. The Ace is made from a single plot of young vines.

“It’s like a red rag,” says Barry. “I tell them they just haven’t tried a good one and [when they do] often they say, ‘oh that’s a lovely chardonnay, I’ve never liked it before’. I say ‘well, just spend a bit more because you get better chardonnay the more you spend’.”

"We thought it would be interesting for people to follow these same vines through their life, like a first edition rather than being a vineyard blend. You don’t often get the chance to see wine from young vines then see them again as they’re a year older,” Barry says. Certainly it’s a wine for collectors.

Compare the soft, creamy, lively, citrusy Skybolt reserve chardonnay 2017, with the aristocratic Batten 2017, a barrel selection with more, but not overt, new oak, stylish, textural and long on the aftertaste.

Syrah produces soft, almost floral wine in the Triangle so don’t miss the silky, charming Barnstormer 2018, or the gorgeous Ace 2018, textural, restrained and beautifully

Alpha Domus produces several Bordeaux blends, the soft, ripe merlot-dominant Navigator 2016 and the aristocratic, dense, blackcurranty, cabernetdominant 2016 Aviator.

For a special treat, taste the luscious noble selection semillon, a rich, textural dessert wine oozing fresh citrus, poached quince, spice and crème brûlée. alphadomus.co.nz

There are three tiers: the very drinkable Collection; the mid-tier Reserve; and, only made in select years, the Special Reserves, their names inspired by the vineyard’s proximity to the Bridge Pa aerodrome.

Don’t miss the unusual Aviatrix 2020 semillion, fresh, textural and dry with hints of apple and citrus, only available from the cellar door, or the delicious Wingwalker viognier 2016, silky and textural with overtones of quince.

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WineNZ Magazine | Summer 2021/2022

Alpha Domus’s no-frills tasting area in the winery in the Bridge Pa Triangle.

Hawke's Bay | Feature

Paritua’s striking winery.

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PARITUA Paritua’s striking roof seems to float above the winery, beckoning as you approach through the vineyard. It is named after the Paritua stream that meanders through the large vineyard.

Like many other producers, Paritua is moving towards organic viticulture and its wines are vegan friendly with no animal-based fining agents such as egg whites, gelatine or isinglass.

Their main lines are the Stone Paddock range and Paritua from lower-yielding vines, while the flagship cabernet blend 21:12 (the vineyard address) packaged in a heavy bottle has a cult following in US. If you’re pining after sauvignon blanc in this chardonnay country, the fresh, fragrant, tropical Stone Paddock 2020 will satisfy.

Don’t miss comparing the two chardonnays: the peachy, creamy unoaked Stone Paddock 2018 and the deliciously youthful, bright, creamy, peachand-nectarine, 2019 Paritua chardonnay.

Also compare the Syrahs, the 2019 Stone Paddock, oozing peppery boysenberries, with the 2018 Paritua, perfumed, spicy, voluptuous with blueberries and a slightly smoky, savoury finish.

Vince Labat (left) and winemaker Jason Stent of Paritua.

It’s interesting to taste Paritua’s several Bordeaux styles in a progression from the simple, red-berried Stone Paddock 2018 merlot and the plusher, firmer 2018 Scarlet (merlot, cabinet franc, cabernet sauvignon, malbec) to the more complex wines.

Scarlet’s bigger brother, Paritua 2018 red (merlot, cabernet sauvignon, cabernet franc), oozes spicy cigar box, lots of pretty red fruits and supple tannins.

In 2018 they also bottled a Platinum Series cabernet sauvignon, dense, fragrant, spicy, generous with underlying minerality and firm, dusty tannins.

This was certainly my favourite.

With so much structure and oak, it would be interesting to revisit it in five or 10 years. Only available

from the cellar door or online.

Paritua 21:12 is Paritua's flagship. The current release, 2015, is a cabernet merlot blend with a little cabernet franc.

Concentrated, with lush ripe fruit, blackcurrants, hints of cocoa and violets, it is intense, with firmer tannins than the others but still plush and approachable.

Each time you come back to it, it intrigues with something else to discover, as a complex wine should. paritua.com ■■■■

SILENI There’s a sense of expectation when you drive up to Sileni’s architecturally striking winery with mature trees and attractive places to sit and enjoy platters and wine, or even take a winery tour.

Established by Sir Graeme Avery in the 1990s it is now the largest member of the Booster Wine Group, five producers owned by New Zealand investment company Tahi.

Sileni’s origins and heart are in the Bridge Pa Triangle but it has since expanded to other areas of Hawkes Bay and Marlborough.

In the early days Sir Graeme was involved in the Hawkes Bay food producers group and the local farmers market, so not surprisingly the wines have always been food friendly.

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Feature | Hawke's Bay five years ago, started tweaking the vineyard plantings and installed a commercial kitchen.

Here Stefan makes his own bread, pâtés, chutneys, terrines and condiments for the platters and for sale, and offers a few main dishes as well.

It’s a small, charming place with a couple of tables inside and several spilling over the deck and into the vineyard behind the barn.

The Bridge Pa Triangle, one of Hawkes Bay’s premium wine-growing areas, extends into the distance. Paritua winery is centre left and the Paritua Stream runs along the foreground.

Chief winemaker Nigel Davies and his team produce a wellpriced Cellar Selection, a Reserve tier, and, at the pinnacle the Grand Reserve wines with grey labels and special names.

Pinot gris lovers will want to try the Priestess 2018 named after the Ruahine ranges (Ruahine means priestess in Maori) with its mouth-filling creamy nuttiness, texture and crisp finish.

One of my favourites was the Lodge chardonnay 2015 oozing both stone fruit and citrus, but rich and textural with nutty complexity - drinking deliciously at six years old.

I was blown away by the charm and fresh red fruits of the Pacemaker cabernet franc 2018, with just a hint of smokiness and a lively fresh finish. There are a few cabernet francs being made in Hawkes Bay now and I just love their freshness - sort of cabernet sauvignon meets pinot meets rosé - delicious.

a delicious dry red to enjoy with dark chocolate or aged cheese.

Only available through the cellar door or online.

■■■■

OAK ESTATE Oak Estate’s red barn beside a large oak tree on Ngatarawa Rd is not to be missed. Not only does it serve the best food in the Triangle according to locals - and I have to agree - it also has some delicious wine. This is not surprising as it’s owned by a chef, Swiss-born Stefan Lötscher who used to run Pure restaurant in Herne Bay Auckland, and his partner Nadine. They are a passionate couple, full of ideas and plans.

They took over the 6ha vineyard, house and barn about

Another style we’re seeing more of in this region is reds made from slightly desiccated grapes.

Sometimes these are picked and left in the sun to dry or the cane above the bunch of ripe grapes is cut but left on the vine for a couple of weeks.

When the grapes desiccate the flavours concentrate, producing a big, raisiny wine with depth of flavour, and Sileni’s Cut Cane merlot 2018 is no exception. With its soft ripe fruit, almost port-like intensity but not sweetness, it is

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Chardonnay is their main variety but he and Nadine have planted chenin blanc, tempranillo and syrah. They also buy grapes from nearby vineyards and wines are made by neighbouring winemakers.

A glass of the satisfyingly nutty methode traditionelle blanc de blancs is a great way to start lunch here, but don’t miss tasting the other wines. Chardonnay is their specialty, the nutty, creamy Home Bock 2018 (their first vintage) and the stylish, more layered 1000 Vines Reserve 2018, from a patch of particularly deep gravel behind their house.

For something different there’s a late harvest chardonnay 2018, rich, sweet and silky, oozing ripe peacharines.

Their first chenin blanc is 2020, fragrant with hints of cox’s orange apples, silky and mouth filling with a dry finish.

Oak Estate syrah 2018 is very drinkable with lovely juicy fruit and supple tannins, but my favourite was the 2019 malbec, fragrant with dark fruits supported by background oak and firm but supple tannins. They only made six barrels and I can see this is likely to become much sought after.

■■■■

ABBEY CELLARS On summer weekends Abbey Winery and Brewery is buzzing with people enjoying the sessions - live music, lots of pizzas and platters, wine and beer.

Stefan Lötscher serves the best food in the Triangle and delicious wine from the vineyard surrounding the red barn at Oak Estate.

Founded in 2002 by former builder and dairy farmers, Jan and Warren Haworth, it was inspired by a trip to Europe.

Hawke's Bay | Feature drive. She feels chenin is more suited to the Hawkes Bay climate than sauvignon blanc but has that same fresh character.

Ariel methode traditionelle 2018, is delicious, fragrant, nutty and fresh, and there’s a dry, textural rosé with overtones of strawberry and melon.

Inspired by Bordeaux wine and European cathedrals, Warren Haworth built Abbey Cellars where you will find big, muscular wines, live music and pizzas at weekends.

“We liked the wines in Bordeaux. We saw the red wine there and thought we’d like to do something similar here. We were also impressed by the European abbeys and cathedrals,” said Warren who is now pushing 80.

He built a large winery and tasting room with pointed gables and gothic arch windows, hence the name. Their son Dermot and daughter Natarsha are now involved.

Amelia Rewi (wife of Barry from Alpha Domus next door) makes the wines. They are big, concentrated, muscular wines with lots of oak - the big mouthfilling styles Warren likes.

However, he did admit his favourite white was the riesling, fragrant, floral and limey with a fresh finish that balances the light sweetness.

There are two chardonnays, the wild-fermented is big, toasty, oaky, nutty and buttery, but with a clean finish - sure to delight those who appreciate such a style. The barrel fermented is a tad more restrained but still with plenty of flavour.

The big, juicy reds range from a spicy, concentrated petit verdot, a concentrated but very drinkable eight-year-old merlot showing no sign of age but oozing raspberry coulis and spicy oak, and a powerful cabernet merlot, intense with dark chocolate, black currant, spicy oak and a powerful finish.

■■■■

ASH RIDGE Bursting with enthusiasm, Lauren Swift was named Young Winemaker of the Year in 2015, having joined Ash Ridge a couple of years earlier. Now she’s making her mark as one of the up and coming winemakers to watch.

Ash Ridge is home to some of the most interesting and individual wines in the Bridge Pa Triangle.

Chris and Phil Wilcock, who run On yer bike cycle tours round the Hawkes Bay wineries, planted the vineyard in 2005 and now Lauren owns shares in it too.

Like many young winemakers, Lauren loves experimenting and is moving towards using fewer additives and organic viticulture to encourage vineyard expression and more energy and longevity in the wine.

However, my favourites were the 2018 reserve chardonnay with hints of struck match, citrus and peaches, with charming undertones of oak and nuts and a lovely crisp, expressive finish; and the 2020 Alti gamay noir with oodles of juicy berry fruit and light, dusty tannins. Lovely with a platter in the vineyard.

The premium 2018 syrah is dark fruited, lively, fresh and textural with hints of new leather.

The more complex reserve 2016 is beautifully harmonious with hints of black pepper and ripe fruit. It was inspired by her visit to Côte Rotie, one of the prestigious syrah appellations in France, she said.

Rather than make Bordeaux blends, Lauren prefers the individuality and purity of the single varieties. For her the sum is not greater than the parts.

Her 2018 cabernet sauvignon oozes sweet ripe blackcurrants and is intense and youthful with a firm tannic structure.

The premium 2018 malbec is lively with hints of pipe tobacco, dark fruits and a fresh finish perhaps inspired by Argentina malbec and ideal with a barbecue, she says. ashridgewines.com

She also makes her own brand, Swift, a natural wine, such as a barrel-fermented whole bunch syrah and an unfiltered, unfined chardonnay.

Ash Ridge has three tiers of wine, Estate, Premium and Reserve, and Alti a sideline of small experimental batches - a creative outlet for Lauren.

Their flagships are syrah and chardonnay but there are also a flavourful skin-fermented viognier, a textural pinot gris, and newly planted chenin blanc along the

Lauren Swift and Phil Wilcock of Ash Ridge.

www.winenzmagazine.co.nz

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Wine & Time

Wine & Time CANNED WINE EXPORTS SET FOR MULTIMILLIONDOLLAR GROWTH

THE LATEST FROM NEW ZEALAND WINE WORLD

PETER RUSSELL BECOMES 2021 MARLBOROUGH YOUNG WINEMAKER OF THE YEAR

● Globally the bottled wine industry has struggled to develop a millennial customer base and sales as a result. ● Two Wairarapa winemakers are on a mission to educate the local industry about canned wines and are about to start a major export drive into the US. ● The move follows an approach by $16bn US retail chain Wholefoods after a win in a major canned wine competition. ●

●

The winemaker has had some significant success already - becoming the top selling canned wine in Canada (the world’s largest liquor buyer) In contrast to bottled wine sales declining globally, the company doubled its volumes last year and project US sales to grow them by ten times within the next couple of years - providing a major boost for Marlborough growers who would supply them.

C

ongratulations to Peter Russell from Matua Wines for becoming the 2021 Tonnellerie de Mercurey Marlborough Young Winemaker of the Year.

Peter was defending the title so was delighted to win the Marlborough competition for a second year in a row. He will now focus on taking out the national title when he competes against finalists from Central Otago and the North Island at the National Final which will be held later in the year.

“I’ve received lots of messages from other contestants and members of the wine industry and I feel grateful to be part of a such a supportive community” says Peter “I’m extremely looking forward to taking part in the national final.”

Congratulations also goes to Ruby McManaway from Yealands who came second. Ruby also won the best Fruitfed Supplies Speech as she kept the audience entertained on the topic of Low Alcohol Wines.

Congratulations also goes to Alun Kilby from Marisco for taking out third place.

The other contestants were Eden Kelleher from Yealands, Joshua Twedell from Babich and Ellie Hobbs from Rose Family Wines. The calibre of the contestants was very high with them all winning various awards.

Joshua Twedell won the People’s Choice Award for the best wine blend prepared during the competition and voted for by the dinner guests.

Ellie Hobbs won the Indevin Wine Judging Section as well as the Vin Olympics and Eden Kelleher was awarded a Leadership Course at NMIT.

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WineNZ Magazine | Summer 2021/2022

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Wine & Time

NEWS HEADLINES ● 46% of the Australian population drink wine during an average 4-week period. The percentage is up by 3.4% ● Demand for Australian and New Zealand wines

is increasing in Hong Kong, whilst, in contrast, China is at its lowest point in 5 years when it comes to Australian wines. The United Kingdom is now the biggest Australian export market. ● Indervin completes its Villa Maria purchases of all assets, for an undisclosed sum. ● Otago Polytech will roll out its Cromwell Campus, specialising in Commercial Wine Cellar operations. Certificate in Cellar operations.

(Level three) ● In the United States, Wine makers are more reliant on the 55+ market, whilst the younger segment opts out for other alcohol categories.

THE WĀNAKA WINE AND FOOD FESTIVAL Photo credit: Andy Woods.

Early bird tickets on sale now for Ripe

R

ipe is returning to Wānaka to celebrate the best wine and food from the finest growers and producers across Central Otago on Saturday 19 March 2022.

Ripe Festival attendees enjoy a masterclass in March 2021.

Early bird tickets are now available for the second consecutive Ripe festival, which was the brainchild of Wānaka local, and owner of Otago Event Planning, Nathan White.

certified high-country station, which is situated on the shores of Lake Wanaka and only a 10-minute drive from the town centre.”

the opportunity to make the most of a long weekend in Central Otago, with Otago Anniversary Day falling on Monday 21 March 2022.”

Lakeside accommodation partner, the Edgewater Hotel, is offering festival goers a 10% discount on rooms, and transport will also be available between the hotel or town centre and the venue.

White is delighted that in its first year the festival has been selected as a finalist for the New Zealand Events Association’s Award for Excellence: Best Lifestyle Event 2021.

“Ripe is all about celebrating Central Otago producers and their intimate connection with the land, while offering tantalising experiences to satisfy everyone’s taste buds on the day.”

The 2022 event will feature 20 of the region’s best wineries, complemented by a selection of delicious local food stalls, entertainment, and exceptional panoramic lake and mountain views from the festival’s new venue, Glendhu Station.

“We are very excited to be hosting this event at this stunning family-owned, organically

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WineNZ Magazine | Summer 2021/2022

“We have some great events and entertainment lined up, including a ‘Wine Blind’ tasting master class with renowned wine journalist, author and writer Joelle Thomson, plus a ‘Wine and Cheese Match’ with another wine expert who is still to be announced,” says White.

“Ripe also gives festival goers

Journalist, author and wine writer Joelle Thomson.

“This is a fantastic validation of the success of our sold-out inaugural event, and we are looking forward to welcoming even more people next year. Our aim is to make Ripe one of the top wine and food events in New Zealand.”

Limited early bird and VIP tickets are available online starting from $46 at ripewanaka.nz.

Wine & Time

NOBLE ROT PROVIDES A “SOMMELIER’S JOURNEY” FOR CHÂINE DINERS IN WELLINGTON

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ake a Polish born sommelier trained in Germany, Italy and Australia and an Indian trained chef, invite knowledgeable guests from the Chàine des Rotisseurs to a six course dégustation meal in a multi award winning wine bar and you have the makings of a memorable evening.

Helen Meehan, the head of the châine in Wellington had given Maciej Zimny, Polish sommelier and co-owner of Noble Rot, firm instructions that the focus of the evening should be on the wine.

Mariej delighted the diners with his selections.

On his “Sommelier’s Journey” he selected wines Italy, Nelson, Germany, South Africa, South Australia and Spain, and created food and wine matches that surprised and delighted.

The meal began with two canaps, a chicken liver parfait, and a horn of pastry filled with whipped goats cheese accompanied by a Prosecco Rosé, which was rather fuller bodied and sharper than the usual prosecco and was therefore a better match with the richness of the canaps which were themselves off set by a pickled carrot. Each course, bar the chocolate dessert, featured a pickle in some form.

The Smoked Prawn crumpet was served with a Neudorf Albariño from Nelson, delicately scented with floral and citrus with a touch of minerality.

A pickled pork pithivier came rich, with a milky cow’s cheese, a mustard mix, and a quail egg on sauerkraut. The wine was a Pfalz pinot gris whose firm texture and lingering after taste made a great match.

The Wakanui beef eye fillet was served evenly red rare throughout with a cauliflower floret being the accompanying pickle, plus a square of pomme anna, charred shallots and jus. The wine was a Kaapzicht Estate Shiraz from Stellenbosch, flavoursome and smooth.

A cheese course followed: a

pasteurized ewe milk with truffle balancing the rich earthy cheese triangle slice with crumbled hazelnuts, figs and beetroot adorned with a cherry syrup.

Served with a McLaren Vale Grenache.

A highlight was the dessert wine, a 100 percent Monastrell from Spain, dark, sweet, and luscious, a highly concentrated and complex flavouring recalling figs and ripe fruits, one of the few wines that goes well with a rich dark chocolate chemeux.

Noble Rot is Wellington’s only Continental style wine bar, with its intimate, unpretentious décor, brick walls painted white, channelling an intimate European underground vibe.

Noble Rot offers degustation menus nightly, exquisite bar snacks and stocks over 500 wines.

Among other honours, it’s been awarded “Wine Experience of the Year” three times each by two separate bodies since it opened in 2016, a tribute to co-owners Josh Pointon and Maciej Zimny, who met while both were studying for the Wine and Spirits Education Trust Diploma, internationally recognised as second only to the Master of Wine.

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Wine & Time

FROST FIGHTING IN CENTRAL OTAGO

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t’s no surprise that the Spring frosts have been tough for winegrowers in Central Otago. With harsh conditions and multiple frost protection solutions, two local growers explain how their frost fans are helping them through this season.

Timbo Deaker has been involved in the Central Otago wine industry since 1992. Now the Operations Manager at Viticultura, he knows a thing or two about frost protection. He manages multiple vineyards around Central & North Otago.

When frost fighting, Timbo uses 80% frost fans (managing approximately 25 of them) and 20% irrigation, where there is no inversion layer for a frost fan to bring the warmer air down to protect the vines. However, the difficulty with irrigation is water shortages and regulations around the region.

Timbo describes the timeline for Spring frost season as October 5th – December 5th. From a management point of view, there

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is a 6-week stint of being on call all night. He explains that frost fighting is a communal time of year. You can see the car lights in the valley, everyone is awake together and gets stuck in”.

To help him stay awake his fuel for frost fighting is “Whittakers chocolate and a single malt scotch”. “For the last 15 years, the coldest day has been the cursed November 27th”. Timbo and the team are hoping it isn’t the case this year but are always prepared for the possibility. When asked what he likes the most, he said the alarm text messages he receives when the temperature has dropped to a set level, this helps him to prepare for a night ahead of frost fighting.

Alan Peters-Oswald, Winemaker at Nanny Goat Vineyard takes a more relaxed approach to frost fighting. He is based in Queensbury, a small sub-region in between Cromwell and Luggate.

He has four frost fans protecting approximately 20 hectares of vineyards. He has chosen the fivebladed frost fans as he is mindful

Two Paddocks - The Last Chance Vineyard in Alexandra

of his neighbours and wants to reduce noise. This season, only two of the four frost fans were used as two were installed on newly planted vines. Luckily, he said he has only used his frost fans five times this Spring season.

But he is prepared to potentially use them again in the upcoming weeks. Alan uses the AutoStart/ Stop™ feature that allows the frost fans to turn on automatically at a set temperature. Before a frost, he checks that his fuel tanks are full and moves the temperature sensors to colder areas on the vineyard to ensure he is completely protected in a cold snap.

FrostBoss® frost fans are made here in New Zealand where they protect a range of crops including wine grapes, cherries, apples and kiwifruit. New Zealand Frost Fans has a Service Centre in Cromwell to provide after-sales support. Find out more at www.nzfrostfans.com This article was written by Abbie Franklin, Marketing Coordinator of New Zealand Frost Fans.

New Product Releases

New Product Releases ICONIC AUSTRALIAN WINE BRAND, LAUNCHES INTO NZ

THE LEGENDS Each with their own legacies, accolades and cult followings, these award-winning wines capture all that is great about Australian classics. Made using the finest fruit from their most celebrated sites, these wines demonstrate the pinnacle of Orlando’s understanding and exploration of Australia’s terroir.

I

conic Australian wine brand, Orlando, arrives into New Zealand this month with the launch of their Legends and the New Heroes ranges Raised through the inquisitive nature and determination of one of the founding families of South Australian winemaking, Orlando became a household name in the 1950s and 1960s and was recognised as one of the biggest producers of quality wine in Australia with over 1000 awards and accolades since records began in the 1980s.

Orlando led Australian winemaking at pivotal times in history, challenging the status quo at a time when fortified wines dominated the industry.

The visionaries of Orlando led technological innovation in Australian winemaking, for example importing the first temperature-controlled pressure fermentation tanks from Germany which introduced Australia to a

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WineNZ Magazine | Summer 2021/2022

revolutionary new method of table wine production.

“Orlando’s winemaking history, and the legendary name that comes with it, is founded on exploring new opportunities yet respecting what’s already been discovered and proven.

I look forward to introducing New Zealand to these amazing icons and next generation wines,” says Ben Thoman, Orlando Chief Winemaker.

The Legends capture all that is great about Australian classics with iconic wines such as Steingarten, Centenary Hill, Jacaranda Ridge and Lawson’s, with The New Heroes set to introduce New Zealand wine drinkers to modern Australian wines with true varietal expression and sense of place. Under the skilled hand of Thoman, hailing from South Australia, the Orlando portfolio features regionally focused wines with five in The Legends range, and three under the New Heroes collection.

“I like to work with the fruit to see how it responds best to the various winemaking techniques. You get to know the vineyards and the individual blocks that have been selected for a wine, you learn what makes that site distinct from others and how to complement it,” says Thoman.

“My style is about discovering uniqueness during the process, while still being respectful of the wine styles crafted by those winemakers before me.”

THE NEW HEROES The Orlando New Heroes wines are modern Australian wines with legendary roots. A true varietal expression of both a time and place, the New Heroes range are redefined with every vintage. Crafted from specifically selected fruit to showcase the terroir and vintage conditions, these wines are shaped to demonstrate stand-out varietal flavour.

Orlando Wines are available at retail stores and selected on-premise outlets from August 2021. For more information head to orlandowines.com

No matter what level of experience you have, EIT has a programme for you!

FREE* NZ Certificate in Cellar Operations Interested in getting a taste of the wine industry? This is an intensive 5 month level 3 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.

Starts 17th January 2022.

FREE* Graduate Diploma Viticulture Science and Graduate Diploma Wine Science 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.

Study full-time on campus or part-time via distance learning. Starts January 31st 2022.

Bachelor of Viticulture and Wine Science This 3 year degree provides a strong science background with practical industry interaction. It also provides an indepth focus on growing grapes and making wine as well as essential industry skills related to people management and wine marketing. 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.

Study full-time on campus or part-time online.

Starts January 31st 2022.

ENROL NOW! wine.eit.ac.nz 0800 22 55 348

* Conditions apply

New Product Releases

After the rain comes sunshine and Tutū Cider is sunshine in a can

W

hen the universe gave the region of Nelson hailstorms, Tutū made cider.

Māori owned Nelson cider brand Tutū saw an opportunity to produce a new cider after a devastating hailstorm tore through the Motueka region on Boxing Day last year, an event that left thousands of export quality Fuji apples wasted on the ground and destined to be stock feed.

Packaged into brightly labelled and convenient 330ml cans, the new format is just the right size to slip a few in a bag when you head out to the beach, park or a festival this summer. And with ‘picnic season’ upon us, a refreshing cider is a perfect lighter drink option to enjoy with friends.

One of the brands owned by food and drinks company Kono, Tutū Cider is another product in its portfolio that celebrates hihiritanga – or doing things better.

Tutū Cider spokesperson Rōpata Taylor said, “Hailstorms can turn apples into mush or into the world’s best cider and we opted for the latter. Utilising rescue fruit from our orchard also feeds into our broader sustainability journey, which will see Tutū Cider and Kono be waste-free by 2028.”

“The purpose of Kono is to preserve and enhance our taonga for the benefit of current and future generations. We’ve been gardeners in Motueka for a long time, nourishing the community around us and always working in harmony with the environment but we’ve never lost sight of having fun along the way.

In rain or in sunshine, life is full of beauty and Tutū is proof of our commitment to working with the environment and with what nature gives us,” says Rōpata.

Brewed and canned in Nelson, the cider is delicate and fresh in style and the light carbonation adds freshness to the palate.

Said Rōpata, “We know that there will always be storms. The hau, or essence of Tutū isn’t about waiting for a storm to pass, sometimes it’s about dancing in the rain.”

Tutū Cider is available to purchase from RRP$23.99 for the six pack and RRP $4.99 for the 330ml can online at tutucider.co.nz and selected supermarkets and leading liquor stores nationwide.

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WineNZ Magazine | Summer 2021/2022

CALIRED S

tep aside Graham Norton, John Legend, Brad Pitt, Angelina Jolie, Post Malone and Jay Z, there’s a new dog in the wine house.

Known more for music partnerships with Katy Perry, Dr. Dre and Bruno Mars, Californian-raised rapper Snoop Dogg has partnered with 19 Crimes and released Snoop Cali Red, a full and dense petite syrah, zinfandel and merlot blend with fruit-forward notes of raspberry, strawberry, and red cherry.

I believed in myself when the world tried to train in a dog not to. Got to thank myself for that.

Already did and I'm gonna do it again. Glasses up let's make a toast to success and nothing less, yes sir. They call me the dogfather, King of the West Coast and I was born to defy society." Snoop Dogg.

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New Product Releases

CHURCH ROAD EXPANDS ITS NEW ZEALAND GRAND RESERVE PORTFOLIO WITH THE LAUNCH OF CENTRAL OTAGO PINOT NOIR

F

rom July 2021, Church Road will release a Central Otago Pinot Noir, adding to its growing portfolio of Grand Reserve wines in New Zealand and moving outside the Hawke’s Bay region in a quest to continue to produce New Zealand’s best fine wines.

With Pinot Noir’s popularity continuing to increase both within New Zealand and overseas, Chris Scott, Chief Winemaker, saw a demand for the varietal and in 2019 an unexpected opportunity arose to source a small block of exceptional quality Pinot Noir from a vineyard in Lowburn on the edge of Lake Dunstan, Central Otago.

Central Otago is New Zealand’s leading region for Pinot Noir and is a primary driver

of the fine wine market. Church Road is committed to maintaining its reputation as New Zealand’s number one fine wine brand*, crafting wines using the most exceptional quality fruit from vineyards across Hawke’s Bay. “We’ve certainly stepped outside of our comfort zone to produce the Pinot Noir; but it’s all about the challenge and winemaking journey and we want to have fun with the process,” says Chris, who was recently awarded New Zealand Winemaker of the Year 2020 by Winestate Magazine.

Church Road Grand Reserve Pinot Noir has an RRP of $44.99NZD and is available nationally at all leading retailers and on-premise venues from July 1, 2021.

Release of The Art Series: A C O L L A B O R AT I O N B E T W E E N L A W S O N ’ S D R Y H I L L S A N D H I G H LY R E S P E C T E D N E W Z E A L A N D A R T I S T, M A X G I M B L E T T LIMITED PRODUCTION OF JUST 300, HAND-NUMBERED BOTTLES OF EACH WINE

T

he Art Series is a remarkable new development from respected Marlborough wine producer, Lawson’s Dry Hills. Born from provenance combined with both tradition and innovation, these limited release wines offer an intense expression of all the necessary elements required to make outstanding Chardonnay and Pinot Noir.

The label is the incredible work of esteemed New Zealand contemporary painter and calligrapher, Max Gimblett. His strikingly bold, powerful brushwork, balance, depth and choice of colours hinting at the power and complexities of both the art and the wine. When talking about the collaboration, Max said, “These fine wines lift us up into ecstasy and speak to us of the heights.

We are so proud of them and of being members of their family."

Born in New Zealand, Gimblett has been primarily based in New York since 1972 and continues to exhibit regularly in both locations. The mix of cultures and aesthetics evident in his work convey various associations and meanings connected to the oval, rectangle, tondo, keystone, and the quatrefoil, for which he is most recognised.

In New Zealand, Gimblett has a prominent profile and his works are held in the collections of all

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major public institutions. He became an Officer of the New Zealand Order of Merit for his services to Art in 2015 and in 2017, he was awarded an Honorary Doctorate from The University of Waikato for his contribution as an artist, scholar, teacher and philanthropist.

Aoraki Pairing | Feature

A SUMMER OF SALMON AND WINE 9 best wines to pair with smoked salmon this summer!

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ou are not alone if you are wondering what wines go best with the delicate taste of salmon.

Therefore, we thought it best to team up with the premium salmon producer, Aoraki Salmon, and with none other than Vic Williams, the guru of wine and food, and we can now share his suggestions, pairing wine and salmon for you this summer.

Farmed in the fast-flowing, glacial waters of Aoraki/ Mount Cook, Aoraki’s Fresh Water King Salmon is known for its clean taste and buttery texture. At Aoraki’s smokehouse, the artisan smokers take time to craft the perfect smoked salmon that brings out the lighter, subtle

delicate flavours, creating a match in heaven for that perfect summer wine.

Vic Williams’s involvement with wine and food for 40 years has drawn from his knowledge, and compiled a list of wines that pair beautifully with their hot and smoked products. Vic has spent some time with Aoraki Salmon and his list features an exciting, eclectic and needless to say delicious, mix of New Zealand and imported wines.

OUR SALMON IS CONNECTED TO OUR PLACE.

Our salmon thrive in the fast glacial ice-cold waters that flow from Aoraki/Mount Cook. This pure freshwater environment allows us to work in a gentle, patient way which is always in harmony with Nature. At our smokehouse, we take our time to bring out the natural flavour of our salmon and not overpower it. Crafting a smoked salmon that is lighter and pure; a taste connected to our place.

AORAKI, OUR PROMISE. Our remote environment works for us, and we work with it, to farm fish naturally. This is 100% the New Zealand way and the cornerstone of our aquaculture beliefs.

www.winenzmagazine.co.nz

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Feature | Aoraki Pairing

AORAKI SALMON WINE MATCHES COLD-SMOKED SALMON SLICES Cold-smoked salmon’s gentle smokiness and whisper of sweetness are nicely accentuated by white wines with well-rounded fruit edged by lively but not-too-assertive acids. This trio fits the bill nicely.

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SERV

Tournedos usually refers to wrapping a beef fillet cut in bacon. Many species of fish are excellent to grill but lack a little depth in their taste.

Wrapping small fish fillet steaks, in Aoraki cold smoked salmon, adds a subtle smoked, salty sweet flavour.

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Champagne is a classic match for cold-smoked salmon, and the appropriately named Billecart-Salmon Brut is the perfect match for this member of the Aorangi portfolio. The name is a fortuitous coincidence – the house was established in 1818

by Nicolas François Billecart and Elisabeth Salmon – but the wine they created works particularly well with the fish because it contains a high proportion (40%) of Pinot Meunier, the lesserknown member of Champagne’s vinous trio. Blended with 30% each of Pinot Noir and Chardonnay, it adds a stylishly acidic edge that cuts the richness of the salmon while the rounded fruitiness of its fellow grapes plays nicely with the fish’s mouthfilling texture and savoury flavour.

Particularly good with the hand rolls.

AORAKI COLD SMOKED SALMON TOURNEDOS

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CHAMPAGNE BILLECART-SALMON

Ingredients ■ 200g Aoraki Original Artisan Cold Smoked Slices ■ Thick fillet of fish (monkfish, ling or elephant fish) ■ Cherry tomatoes ■ Salt & pepper to taste ■ Olive oil ■ Skewer or toothpicks Method 1. Cut steaks about 1 inch thick through the fillet. (It’s important not to cut them too thick as it will take longer to cook, which would over cook the smoked salmon).

2. Lay a fair amount of cold smoked salmon out in a strip.

3. Roll the salmon around the edge of the steak tightly.

4. Secure the ends of the strip of salmon with a skewer or toothpicks.

5. Season and grill in a hot pan or BBQ carefully turning each side twice until cooked.

6. Remove skewers and serve with cherry tomatoes that have been blanched and partially peeled.

Season with salt and pepper, drizzle with olive oil.

Helpful hint It is possible to increase the size of small steaks by placing two back to back and wrapping together with the cold smoked salmon strips. Skewer together and grill.

Aoraki Pairing | Feature

LA LAPINE 2013

FORREST ESTATE MARLBOROUGH

It’s Sauvignon Blanc but, as the vintage suggests, not as we know it. Made from hand-harvested grapes, it is fermented with wild yeasts and matured for 10 months in French oak barrels before being put aside to rest for a few years before release.

Sauvignon Blanc can be a good match for cold-smoked salmon, but the ubiquitous youthful, upfront styles can often be too aggressive for the velvety texture of the fish.

It is the spicy, faintly charred notes of the oak that make the difference here, echoing the smokiness on the plate. It’s easy to find dried flower and orange rind characters on the nose, both of them contributing nicely to the match. The taste combination is equally successful. The wine’s well-rounded texture meets the salmon point-for-point, but it retains enough lively acidity to keep everything nicely refreshing. It works well with either of the suggested recipes, but combined with the sort of meaty fish species suggested for the tournedos, it’s a standout.

Albarino, the ‘great white’ of Spain’s Galicia region, is beginning to make a name for itself in New Zealand, and Forrest Estate is one of the variety’s local pioneers. Once again, it is the notes of dried orange peel in the bouquet that begin the link with the fish.

Sliced peach and apricot impressions are content to loiter in the background.

Lively acids on the front palate put an edge on the salmon’s rounded texture, while the well-rounded fruit flavours accentuate its savoury richness. A great match for either recipe, or for the salmon on its own, on grainy toast or as part of a green leaf salad.

ALBARINO 2020

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Appet

SERV

FOXES ISLAND BY JOHN BELSHAM

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AORAKI SMOKED SALMON HAND ROLL Ingredients ■ 100 grams of Aoraki Hot or Cold Smoked Salmon ■ 4 half sheets of nori ■ 2 cups of cooked sushi rice ■ Slices of avocado and cucumber ■ Sprouts and any other vegetables ■ 1 tbsp Japanese style mayonnaise ‘Kewpie’

Method 1. Place ½ a sheet of nori shiny side down diagonally in your nondominant hand.

2. Spread a ping pong sized ball of cooked sushi rice onto the third of the nori closest to you. Do this in the shape of an upside-down triangle.

3. Add the smoked salmon and selected garnish evenly in a line along the center of the rice triangle.

4. With your free hand, fold the bottom corner of nori closest to

you snuggly over the rice and roll into a cone. You can serve with a soy sauce (we recommend a citrus soy like Ponzu).

Helpful hint Once you’ve made a roll, use a pinch of rice to glue the loose end of the nori sheet down.

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Feature | Aoraki Pairing

CLASSIC HOT-SMOKED SALMON

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SERVE

With power-packed savoury notes, mouth-filling texture and a tempting melange of flavours, hot-smoked salmon has enough versatility to partner a wide range of white or, unusually for fish, red wines. Go forth and have fun!

ers ★ tis AORAKI SMOKED SALMON ANTIPASTO The warm months of summer call for hot climate flavours.

Fortunately, New Zealand grows some amazing Mediterranean style vegetables with intense flavours.

In this dish, slow roasting condenses these flavours and provides a perfect pairing for the sweet, smoky taste of Aoraki Smoked Salmon.

Ingredients ■ 2-3 packs of assorted of Aoraki Smoked Salmon (Hot or cold smoked).

■ 1 punnet of cherry tomatoes ■ 1 x capsicum cut into 6 ■ A dozen or so quality olives (pits in) ■ 1x small eggplant cut length wise.

■ 1 x head of garlic top 1 cm cut off to expose the cloves ■ 1 x small onion, skin on, cut into quarters ■ Some Mediterranean herbs, basil, thyme etc ■ ½ cup good quality olive oil

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WineNZ Magazine | Summer 2021/2022

■

■

1 heaped tablespoon mascarpone cheese Sea salt and cracked pepper

Method 1. Preheat the oven to 175° C 2. Toss the tomatoes, capsicum, onion, olives, eggplant and garlic in a tablespoon of olive oil. Season with sea salt and cracked pepper.

3. Spread out on a tray and place into the oven. Cook for approximately 45 minutes or until soft 4. Choosing a long platter, place the mascarpone in the middle. Create a divot in it and fill with olive oil.

5. Arrange the roasted vegetables and Aoraki Smoked Salmon around the mascarpone and serve with crusty bread slices.

6. For the bread, squeeze the garlic out of each clove to create a creamy spread.

MUDDY WATER CHARDONNAY 2018 From Canterbury’s Waipara sub-region and the winner of several awards, this no-holdsbarred Chardonnay has the power to match the equally uninhibited flavours of hotsmoked salmon, even in combination with spinach, potato and onion ingredients in the hash.

Impressions of pan-roasted hazelnuts, grilled peaches and browned butter on the nose are followed by creamy characters that sit perfectly with the runny egg yolk and mascarpone in the dish.

Aoraki Pairing | Feature

ROCKBURN CENTRAL OTAGO PINOT NOIR 2019 The bouquet brings hot cherry pie to mind, but it is the smoky oak in the background that suggests the match with the savoury salmon. The flavour profile seals the deal. An overly tannic red would clash with the fish, but this lovely example of winemaker Malcolm ReesFrancis’s skills keeps the ‘grippiness’ under control and combines it with nicely tuned acids plus a wealth of rich berryfruit flavours.

AORAKI CRACKED PEPPER AND VANILLA BEAN HOT SMOKED SALMON HASH Hash and eggs is an undisputed American diner favourite. Replacing the traditional corned beef with Aoraki Hot Smoked Salmon brings a lighter texture to this luxe brunch dish.

Ingredients ■ 1 x 180g Aoraki Original Artisan Hot Smoked Portion (or Aoraki Cracked Pepper & Vanilla Bean Hot Smoked Salmon Portion) ■ 1 good handful of washed spinach leaves ■ ½ red onion, finely diced ■ 2 large potatoes ■ 1 egg ■ 1 tablespoon butter ■ ½ cup of cream ■

EL QUINTANAL RIBERO DEL DUERO TEMPRANILLO 2018 Made from gnarly old vines, some of them close to 100 years old, this approachable Spanish red has the gentle tannins we need, plus plenty of our soughtafter savoury richness. The bouquet emphasises ripe fruit and the palate fulfils the promise in spades. Savoury oak adds just the right amount of grip and adds to the moreish finish.

Salt & Pepper to taste

Method.

1. Boil the potatoes until cooked and grate while still warm.

2. Roughly chop the salmon.

3. Beat 1 egg and combine with the salmon, diced onion & potatoes.

4. Season with salt & pepper and form into 4 patties.

5. Cook the patties in half the butter until warm through and golden brown.

6. Roughly chop the spinach, sauté in the remaining butter. Add the cream and reduce by half. Season to taste.

7. Serve the creamed spinach with the patties.

Tip: For a little extra decadence top the salmon

hash with a runny fried egg.

★ Serves two people

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37

Feature | Aoraki Pairing

PŌHUTUKAWA HOT-SMOKED SALMON Coating the salmon with blackstrap molasses prior to the smoking process adds an extra dimension of sweet and savoury richness to this member of the Aoraki portfolio.

Exciting wine-matching versatility is the result. The two suggested recipes work best with white wine, but on its own or with different ingredients this member of the range would sit happily with a low-tannin red.

★ Serves two people

AORAKI PŌHUTUKAWA HOT SMOKED SALMON PAPPARDELLE CARBONARA A twist on the classic carbonara. The richness & smokiness of Aoraki’s Pōhutukawa Hot Smoked Salmon is a great alternative for the pancetta or bacon that is traditionally in this dish.

Ingredients ■ 300g Aoraki Pōhutukawa Hot Smoked Salmon ■ 140g fresh pappardelle ■ 100ml cream ■ 1 x whole egg ■ 25g finely grated Parmesan cheese ■ 50g finely diced onion ■ 50g butter ■ 1 teaspoon chopped parsley or other herb ■ Grated parmesan for garnish ■

Chili flakes for garnish (optional)

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WineNZ Magazine | Summer 2021/2022

Method 1. Whisk together the cream and egg. Add the parmesan cheese.

Set this mixture aside.

2. In a pot, boil water and cook pasta until al dente. Drain and set to one side.

3. Melt butter in a pot large enough to hold the pasta.

4. Quickly put the diced onion in the butter and cook until soft.

5. Remove from the heat and add the pasta. Then add the whisked egg, cream, and cheese mixture to the still warm pasta.

6. Stir in the still warm pot for approximately 2 minutes.

7. Add the Pōhutukawa Hot Smoked Salmon in chunks.

8. Serve with chopped herbs, grated parmesan, and chili flakes for extra zing.

DOMAINES SCHLUMBERGER LES PRINCES ABBÉS PINOT BLANC 2018 From France’s Alsaçe region, this approachable white has enough acid zing to sit perfectly with the olives, blanched beans and red onion rings that bring such delicious freshness to the salmon Niçoise salad, while the generous quota of lemon zest and ripe peach flavours through the mid-palate emphasises the dish’s savoury notes.

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Aoraki Pairing | Feature

lad ★ sa PŌHUTAKAWA HOT SMOKED WITH NIÇOISE CRUDITÉ

COOPERS CREEK GISBORNE CEE VEE CHARDONNAY/ VIOGNIER 2020 This unusual blend of 73% Chardonnay and 27% Viognier, both grown on Doug Bell’s longestablished Gisborne vineyard, has the richness and creaminess we need to partner the Salmon Carbonara. Only the Viognier spent time in oak barrels, and because they were seasoned from use in previous vintages their influence was subtle. Chardonnay’s spiced peach and lemon rind notes dominate the nose and front palate, but rich, open-fruited Viognier notes fill out the middle and guarantee a long, refreshing finish.

NAUTILUS MARLBOROUGH

The rich Smokey nuances of APHSS lend themselves to Mediterranean flavors. Serve it with a deconstructed Niçoise salad assembled in the form of crudité. Find an umbrella and some ice-cold hazy IPA and create your perfect summers day.

Ingredients ■ 300g Aoraki Pohutukawa Hot Smoked Salmon ■ Classic Niçoise item, we’ve used: ■ 4 Boiled new potatoes ■ 2 soft boiled eggs ■ 12 oven roast cherry tomatoes ■ 12 blanched green beans ■ 12 black olives ■ 8 green olives ■ red onion rings ■

4 iceberg lettuce slabs

You can also add: fresh garden peas, cucumber.

Method 1. Break your salmon up into large chunks 2. Place all your niçoise items onto a plate along with the chunks of salmon 3. Serve with your lunch a black garlic dipping sauce (recipe below) and enjoy!

Black garlic dipping sauce: 1 tablespoon of mayonnaise to 2 cloves of crushed black garlic. Mix together well.

PINOT GRIS 2020 Most Pinot Gris is fermented in stainless steel, but a portion of this example spent just enough time in pre-used barrels to smooth its texture, guaranteeing a successful tie-in with the fish. The touch of ginger behind the ripe pear aromas is a classic identifier for the variety, and it heralds in a mouthfilling flavour profile with plenty of fruit edged by acids that add brightness but know their place in the scheme of things.

Tip: Double everything if you want a main meal.

NZ Wine regular, Vic Williams, has been writing and broadcasting about wine and food for more than 40 years. Beginning in the 1990s he compiled 10 editions of Penguin Good New Zealand Wine Guide.

Featuring a food recommendation for every wine tasted.

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

www.winenzmagazine.co.nz

39

Marlborough Wine Show Awards

MARLBOROUGH WINE SHOW AWARDS 53 GOLD MEDALS ABOUT THE MARLBOROUGH WINE SHOW

Marlborough Wine Show Richard Briggs Photography

T

he outstanding quality of the 2021 vintage saw judges at this year’s Marlborough Wine Show, sponsored by Quay Connect, award the highest ever number of gold medals. In total 53 gold’s were awarded to Marlborough wines, with 2021 Sauvignon Blancs picking up a total of 12.

Chief Judge Ben Glover described the Sauvignons from this vintage as “out of this world”.

“The concentration, the poise, precision and depth of styles showed the quality of this year’s vintage,” he said.

Going as far as to say that the line-up was one of the best he had ever seen, Mr Glover said the naturally lower yields this year may have played a part.

“It really showed the quality and turned the Sauvignon Blanc into exceptional wines, not just very good wines.”

The other category the judges were impressed with was the 2020 Pinot Noir, with seven gold’s being awarded. Another four gold medals were awarded to Pinots older than 2020.

“The Pinots out of 2020 were just beautiful, with lovely poise and really good balance and energy. There was some very astute winemaking on display and it bodes well for Marlborough.”

It wasn’t just the two major varieties of Sauvignon Blanc

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WineNZ Magazine | Summer 2021/2022

and Pinot Noir that impressed.

Mr Glover said five gold medals were awarded to Sparkling wines, three to Gewürztraminer, and both an Albariño and a Gruner Veltliner received Golds.

“It shows the diversity of the Marlborough region,” he said.

The judging panel of 10 tasted a total of 544 wines including 24 entries in the Marlborough Museum Legacy Award, which is judged on three wines of the same variety, produced within a 10-year period.

“This was a really good class,” Mr Glover said. “It is always brilliant seeing wines across 10 years and seeing the evolution and style of what the winemakers are up to.”

Alongside the 53 gold medals, the judges awarded 148 silver medals and 195 bronze.

The medal results will be published on marlboroughwineshow.com on Friday 22 October.

Varietal trophies, along with the Best Organic Wine, Alternate Style Sauvignon Blanc, Provenance Award and Legacy Award will be announced at the Celebration Long Lunch planned for 18 November.

The Board of Wine Marlborough will also present a Lifetime Achievement Award at the celebration event in recognition of an individual’s contribution to the Marlborough wine industry.

Marlborough Wine Show, sponsored by QuayConnect, is run by Wine Marlborough Ltd promote sub regionality and diversity of wines grown in New Zealand’s largest wine region.

The Marlborough Wine Show reviews and assesses entries using panels of experienced judges and rewards topperforming wines with trophies, gold, silver and bronze medals. The show provides a relevant, credible platform for Marlborough producers to promote their wines and is also a celebration of excellence - not only of Marlborough wines, but the local industry as a whole.

2021 GOLD MEDALS

BY VARIETAL CLASS Sparkling 5 Sauvignon Blanc - 12 current Sauvignon Blanc - 0 older Sauvignon Blanc – 3 alternate style Chardonnay - 5 current Chardonnay - 2 older 4 Pinot Gris Riesling - 1 current Riesling - older 0 Gewürztraminer 3 Sweet Wines 1 Other Whites 2 0 White Blends Pinot Noir - current 7 Pinot Noir - older 4 Emerging Reds 1 Rosé 3 53

Gisborne | Feature

GOLD Champagne & Sparkling Wine World Championships 2020

92

points

Decanter UK

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41 27

F Marlborough Wine Show Awards

TROPHY WINNING WINES TOHU REWA METHODE TRADITIONNELLE BLANC DE BLANCS 2015

$40

Shimmering, pale gold in the glass, this traditionally made wine displays lifted aromas of bright citrus fruit, crisp fresh apples, refined touches of brioche, and toasted hazelnut. Extended lees ageing in the bottle has resulted in a wine that displays a fine, persistent bead and rich, creamy mousse. Finely balanced with a touch of minerality, this wine leads to a perfectly elegant dry finish. www.tohuwines.co.nz/products/tohu-rewa-blanc-de-blancs-methode-traditionnelle

SAINT CLAIR WAIRAU RESERVE SAUVIGNON BLANC 2021

$34.90

Pure and focused with complex layers of bright citrus and tropical fruit. The palate is textural and rich with salty mineral notes and a long lingering finish. This parcel was identified by our winemaking team during comprehensive blind tastings as the very best batch of wine produced for the 2021 vintage and therefore bottled as the Saint Clair Wairau Reserve. An exceptional food friendly wine which will match beautifully with freshly shucked oysters or steamed mussels. https://saintclair.co.nz

SOUND OF WHITE 'BARREL FERMENTED' SAUVIGNON BLANC 2019

$35

Our gentle approach to winemaking brings a different expression of Sauvignon Blanc in this Barrel Fermented, single vineyard example. The wine shows reserved aromas of ripe citrus peel, stone fruit, lanolin, and flint. The mid-palate is finely textured with mouthwatering acidity supporting the wine to give it definition, length, and flavour. As the Sound of White vineyard matures, we’re finding the best parcel of Sauvignon Blanc coming from ‘D’ block. The block is planted on silty, clay loams and provides structure and density in the wine. We maintain low yields in ‘D’ block, helping achieve clean, ripe, concentrated flavours in the fruit. https://www.catalinasounds.co.nz/#/sowbf2019

ISABEL ESTATE MARLBOROUGH WILD BARRIQUE CHARDONNAY 2020

$00

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Hendae non conet aute cones eossundenis a dolorestia quaspis derspel esenduc illatis duciliqui ut labo. Ugia di te net audam, sitatur, consedis que sed moluptu rendus dita conseres quis coribus simus sit doluptatur sitio officima nullibea volum harum hit pa custiisciis derferf erchil es sum ut exceratur, quunt. https://www.Voluptaquis idi incienimus natio te sit et, sin cus

MOUNT RILEY 17 VALLEY CHARDONNAY 2019

$28

Our gentle approach to winemaking brings a different expression of Sauvignon Blanc in this Barrel Fermented, single vineyard example. The wine shows reserved aromas of ripe citrus peel, stone fruit, lanolin, and flint. The mid-palate is finely textured with mouthwatering acidity supporting the wine to give it definition, length, and flavour. As the Sound of White vineyard matures, we’re finding the best parcel of Sauvignon Blanc coming from ‘D’ block. The block is planted on silty, clay loams and provides structure and density in the wine. We maintain low yields in ‘D’ block, helping achieve clean, ripe, concentrated flavours in the fruit. https://mountriley.co.nz/

STONELEIGH LATITUDE PINOT GRIS 2021

$28

Made from grapes sourced from the ‘Golden Mile’, a strip of land covered with ancient sunstones and highly regarded for its outstanding grape-growing conditions. The resulting wines are aromatically lifted and riper in spectrum, a result of higher concentration of the stones in the area and the effect these have on the vines. This wine will be a great match, lightly chilled, for rich meats like duck, fresh seafood and dishes with a touch of spice. Try salmon sushi, teriyaki chicken or a mild Japanese curry. Salty cheeses like Feta will also work well, and light fruity desserts, like Pavlova.

WAIRAU RIVER ESTATE SUMMER RIESLING 2021 Our Summer Riesling is a single vineyard wine, which is grown right outside the winery. Our Riesling is made in a low alcohol style. We hand-pick the grapes slightly early so it carries a higher residual sugar but with a mineral acidity which carries right through the palate, this keeps the wine refreshing and crisp.

It’s a perfect aperitif wine and it pairs well with rich foods. https://www.wairauriverwines.com/shop/

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WineNZ Magazine | Summer 2021/2022

$20

Feature | xxxx

Marcus Wright, Chief Winemaker

Marcus Wright, Lawson's Dry Hills Winemaker

It takes hundreds of decisions in the vineyard and in the winery to ensure we make the best wine. And while our experience and passion give us the greatest chance to make the right decisions, there's only one that really counts - yours.

GOLD MEDALS AND THE TROPHY FOR OUR FAMOUS GEWURZ!

lawsonsdryhills 38 WineNZ Magazine | Summer 2021/2022

Marlborough Wine Show Awards

$20

LAWSON'S DRY HILLS GEWÜRZTRAMINER 2019 The classic varietal notes of lychee and rose petal are matched with stonefruit and fresh lemon aromas.

This wine is just off dry with a rich, rounded, generous palate and lovely concentration. Floral, citrus and juicy tropical fruit flavours combine to produce a full-flavoured wine with a gentle balance of acidity and a weighty mouthfeel. Delicious! https://lawsonsdryhills.co.nz/product/lawsons-dry-hills-gewurztraminer

$28

FORREST BOTRYTISED RIESLING 2018 The Forrest Botrytised Riesling is drawn from three vineyards located within the Wairau Valley. Two are on geologically young, stoney, free-draining gravels close to the river; producing intense citrus aromas and pristine crisp acidity. The third is our Southern Valleys vineyard, composed of geologically older soils, crushed stones with a portion of clay, giving concentrated stone fruit and Asian spice, softer acidity and tremendous mouth texture. Orange marmalade, Turkish apricot and toffee aromas, sweet opulent palate and a clean lingering finish – perfection! Full unctuous mouthfeel, perfectly balanced with crisp, fresh acidity. https://www.forrest.co.nz/products/2018-forrest-botrytised-riesling

$30

WAIRAU RIVER RESERVE GRUNER VELTLINER 2021 An intriguing nose, with ripe stone fruit notes, layers of citrus and exotic spice. The lush mid palate combined with natural acidity produces a wine of great texture and poise. https://www.wairauriverwines.com/shop/

$39.90

SAINT CLAIR PIONEER BLOCK 15 STRIP BLOCK PINOT NOIR 2020 Dark and full bodied with flavours of black cherry, coffee, and spice with a touch of black olive brine. The texture is silky smooth with toasted oak on the lingering finish. Well, matched with crispy duck breast with sage and thyme. https://saintclair.co.nz

$28.99

MARISCO VINEYARDS THE KING'S WRATH PINOT NOIR 2019 The nose invokes aromas of Black Doris plums, lifted florals and spicy oak undertones. A complex tannin structure amplifies the mouthfeel while the palate is dominated with flavours of wild mushroom, cassis and a hint of smoke. The wine finishes boldly with the tannins providing tension that dance with the vibrant Marlborough acidity. https://www.marisco.co.nz/shop.html

WAIRAU RIVER RESERVE SYRAH 2020

$40

Deep coloured with an earthy bouquet and strong plum and black pepper flavours woven with fresh acidity. Bottled unfined and unfiltered to retain subtle complexities, some natural sedimentation may occur. https://www.wairauriverwines.com/shop/

RIVERBY ESTATE ROSÉ 2021

$24

Mid salmon in colour, it has a luscious, rich, creamy nose; a delightful strawberries and cream aroma with delicate red rose florals, cherries, dragon-fruit and a subtle spicy hint. On the palate it is clean, crisp and refreshing. There are appealing traces of cherries, strawberries, water-melon and spices with a hint of red apples and stonefruits. It is a medium bodied, quite dry wine, very elegant and refined, with crisp acidity, great balance and soft tannins, and a particularly appealing long, lingering, spicy finish. www.riverbyestate.com

GIESEN SINGLE VINEYARD CLAYVIN PINOT NOIR 2017

$56.99

This beautiful deep crimson Single Vineyard Pinot Noir showcases the unique character of Giesen’s flagship Marlborough hillside vineyard. Elegant and complex, the nose evokes earthy notes and ripe bramble fruit. A rich, structured palate features layers of blackberry and hawthorn with wild dried thyme. The fine grained mouth-filling tannin and great mid-palate weight showcase the distinctive results imparted by the dense clay soil which makes the Clayvin vineyard so revered. www.vinofino.co.nz

BRANCOTT ESTATE RESERVE SAUVIGNON BLANC 2021 An intensely aromatic and complex wine displaying fresh citrus, grapefruit, and bell pepper on the nose.

The palate is textured and full-bodied, with fresh, penetrating, tropical fruit, and herbaceous character and minerality, all bound by a crisp acidity that leads to a lingering finish. Fruit is sourced entirely from the Awatere valley, the Brancott Estate Reserve range explores the unique land and climate of Marlborough’s Wairau and Awatere Valleys, and Hawke’s Bay. The Sauvignon Blanc is an intensely aromatic wine, about as dramatic and distinct as the vineyards are grown, above the Awatere Valley looking out to Pacific Ocean.

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WineNZ Magazine | Summer 2021/2022

$17.99

LIMITED EDITION REWA ROSÉ GIFT BOX

-

Scan here to learn more

In the true spirit of Aotearoa — give the gift of celebration.

Numbers strictly limited Perfect for Christmas visit tohuwines.co.nz Nga hua a te whenua.

Our gift from the land.

One bottle of beautiful Rewa Rosé with two bespoke flutes in each box

Feature | New World

Hot summer NEW A T N E W W O RLD

wines

W

ith a promising summer still ahead, it’s time to look forward to celebrating with family and friends and toasting to a New Year.

And choosing which refreshing whites, blossoming rosés and BBQ-ready reds to have on hand is now that bit easier thanks the recently announced New World Wine Awards Top 50 – top ranked wines available for under $25.

More than 1,100 wines were blind judged by an independent panel of expert judges who swirled, sniffed, sipped and assessed each wine to determine the winners. To receive a Gold medal, a wine will have been tasted and graded at least 19 times by 11 different judges!

Here is a taster of some of the amazing wines still available in-store from the 2021 list, and perfect for summer entertaining.

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WineNZ Magazine | Summer 2021/2022

New World | Feature

Award Winning Wine from an Iconic New Zealand Winery

Trinity Hill Hawke’s Bay Syrah 2020 New World Wine Awards Champion Red Wine of the Show, Champion Syrah, Top 50 Wine & Gold Medal Trinity Hill Hawke’s Bay The Trinity 2020 New World Wine Awards Champion Red Blend, Top 50 Wine & Gold Medal Trinity Hill Hawke’s Bay Merlot 2020 New World Wine Awards Gold Medal

Ask for us at your local wine retailer or shop online at www.trinityhill.com

trinityhill.com | @trinityhillwines | (06) 879 7778 | enquiries@trinityhill.com 2396 State Highway 50, RD5 Hastings 4175, Hawke’s Bay, New Zealand www.winenzmagazine.co.nz

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Feature | New World

TWO RIVERS CONVERGENCE

TE PĀ

TRINITY HILL

SAUVIGNON BLANC 2021

CHARDONNAY 2020

SYRAH 2020

95 POINTS

96 POINTS

96 POINTS

In a repeat appearance on the New World Wine Awards Top 50, this Sauvignon Blanc combines grapes from both the Wairau and Awatere Valleys in perfect harmony. Ripe gooseberry, nectarine and lime cordial notes with an exuberant finish will match brilliantly with goat’s cheese on crunchy crostini.

Crowned the Champion White Wine of the Show, this returning winner is supremely classy. It displays ripe stone fruit, lemon pith, nougat and roasted hazelnut characters with a whiff of flinty complexity.

Voted the Champion Red Wine of the Show, this is a beautiful example of Syrah in its purest form. It offers perfumed aromas of dark plum, floral, pepper spice and liquorice, while a small amount of Viognier makes the mouthfeel fleshy and smooth. An elegant summer sipping choice.

RRP: $

RRP: $

2099

RRP: $

19

99

1899

RAPAURA SPRINGS RESERVE GRAHAM NORTON’S OWN

CARAVAN PETITE

PINOT GRIS 2021

PROSECCO DOC ROSÉ

SIRAH 2019

96 POINTS

95 POINTS

95 POINTS

When you sip this splendidly styled wine on a warm summer’s evening, it will come as no surprise that it was the Champion Pinot Gris. Fragrant with Nashi pear, mango, rich floral with a light touch of spice, followed by a beautifully layered palate.

Combining two of the hottest wine trends, Pink and Prosecco, this wine is friendly, joyful and dazzling and made for festive gatherings. Lifted aromas of ripe stone fruit, juicy lemon and Gala apple with a subtle touch of sweet strawberry, it’s silky and flows with a lively tasty finish.

Petite Sirah, also known as Durif, is a bold, sturdy and richly flavoured red, ideal for Aussie Shiraz lovers who want something new. Inky black in colour, packed with dark fruit richness as well as vanilla, mixed spice and dark chocolate, this is the kind of wine that will be the talk of the evening.

RRP: $

1499 RRP: $

1699 RRP: $

1599

THE CRATER RIM WAIPARA

THE JULES

YEALANDS RESERVE

RIESLING 2016

ROSÉ 2021

SAUVIGNON BLANC 2021

95 POINTS

95 POINTS

96 POINTS

This is the one to pair with the last of the pork roasts, before the weather really warms. It’s a delectably richer style of Riesling, offering elegant sweetness and spicy nuances with grilled peach and candied orange peel characters.

Strikingly packaged, this wine has summery afternoon picnics and garden parties written all over it. Filled with ripe nectarine, watermelon and citrus peel flavours, offering terrific fruit purity and poise. Immensely charming and deliciously long.

Yealands Wines' Seaview Vineyard, hugging the rugged coastline of the Awatere Valley looking out over the Cook Strait, produces some of the most intensely expressed Sauvignon Blancs in the region. This Champion winner is stacked with passionfruit, feijoa, kaffir lime and sweet basil notes. A great gift, or serve it at a dinner party with pan-fried fish and fresh asparagus.

RRP: $

1899

RRP: $

2299

1599

RRP: $

➽ 48

Wines are available in selected New World stores while stocks last.

Find out more at www.newworld.co.nz/wineawards

WineNZ Magazine | Summer 2021/2022

New World | Feature

Yealands Reserve Sauvignon Blanc.

Championing Flavour.

Yealands Reserve Sauvignon Blanc 2021 - Champion Sauvignon Blanc, New World Wine Awards 2021

www.winenzmagazine.co.nz

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Feature | Distilled by Design

Distilled by Design Summer Cocktail time

—

REEFTON DI STI LLI N G CO.

LITTLE BIDDY GIN

CLASSIC COCKTAIL UNTAMED PASSION A slightly sweet, but refreshing and zingy cocktail that maintains the native characteristics of Little Biddy Gin.

REEFTON DISTILLING CO.

R

eefton Distilling Co. is a modern distillery at the forefront of spirit production in New Zealand. Nestled deep in the untamed wilderness of New Zealand’s West Coast, here they produce a range of international award-winning, small batch distilled premium spirits and liqueurs with a distinct West Coast flavour.

Taking their inspiration from Reefton’s rich history of adventure, innovation, and gold. They see the town as the perfect place for making fresh, handcrafted spirits. Their Little Biddy Gin range was created in honour of Reefton legend Bridget ‘Biddy’ Goodwin, a gin-toting, 4-foot-tall gold prospector.

Their search for native botanicals takes them deep into the same West Coast rainforest where Biddy once fossicked for gold.

Their cellar door and visitor experience in situated in the heart of Reefton in one of the towns original historic buildings which has been carefully restored to accommodate Reefton Distilling Co’s. tasting bar and cellar door. Built in the 1870’s, the original Harold Bros’ general store sold shoes, haberdashery and distilled vinegar, so in some small way things have come full circle.

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WineNZ Magazine | Summer 2021/2022

Recipe: ■ 30ml Little Biddy Gin - Classic ■ 15ml Cointreau ■ 30ml Fresh lime juice ■ 30ml Apple juice ■ 15ml Passionfruit syrup Method:

Add all ingredients to a cocktail shaker with ice and shake for 20 seconds.

Strain contents into a glass over ice.

Garnish with fresh lime and a sprig of mint.

PRODUCTS USED: LITTLE BIDDY GIN – CLASSIC (40% ABV)

8499 700ml

RRP: $

Distilled by Design | Feature LITTLE BIDDY GIN

GOLD LABEL COCKTAIL RAINFOREST NEGRONI Close your eyes and you can taste the rainforest in this strawberry infused and perfectly chilled Negroni.

Recipe: ■

■

■

30ml Little Biddy Gin – Gold Label 30ml Strawberry infused Campari 30mls Red vermouth (Cocchi de Torino)

Method:

Stir all ingredients with ice in a mixing glass.

Pour chilled over one big piece of ice into a short rocks glass.

Garnish with an orange slice.

Strawberry Campari:

Muddle and add 200 grams of fresh strawberries to 400mls of Campari and let steep for a day or two. Fine strain out the strawberries and pour flavored Campari into a bottle.

PRODUCTS USED: LITTLE BIDDY GIN – GOLD LABEL (43% ABV)

16999 700ml

RRP: $

LITTLE BIDDY GIN

PINK COCKTAILS LITTLE BIDDY GIN – PINK ROSEMARY & LEMON G&T

Method:

Pour gin and lemon juice over ice. Top with tonic and stir.

Garnish with fresh rosemary sprig and lemon twist

Recipe: ■

30ml Little Biddy Gin – Pink

■

90ml Fever-Tree Indian tonic

■

10ml Fresh lemon juice

PRODUCTS USED: LITTLE BIDDY GIN - PINK (43% ABV)

8999 700ml

RRP: $

CHERRY DELIGHT A take on the infamous French 75 featuring Little Biddy Gin - Pink.

With its cherry infusion, it makes for a beautifully dry and bubbly sipper.

Recipe: ■

30ml Little Biddy Gin - Pink

■

15ml Lemon juice

■

15ml Sugar syrup

■

2 dashes Orange bitters

Bubbles Method:

Add gin, lemon juice and sugar syrup and bitters to a shaker with ice. Shake well, then double strain into a champagne flute and top with your favourite bubbles.

Garnish with a flower, or lemon twist.

PRODUCTS USED: LITTLE BIDDY GIN - PINK (43% ABV)

8999 700ml

RRP: $

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51

Feature | Distilled by Design

Th e C a r d r o n a D is til l e ry ROSE RABBIT ORANGE ICED TEA

CARDRONA NEGRONI FOR THOSE THAT LOVE A NEGRONI, THE ADDITION OF CARDRONA GIN MAKES A REALLY SPECIAL DRINK. IT COMBINES DARK CHOCOLATE AND CENTRAL OTAGO THYME WITH THE INCREDIBLE DEPTH OF FLAVOUR PROVIDED BY THE SOURCE GIN FINISHED WITH AN ORANGE BURST FROM THE LIQUEUR.

THIS MIX WAS A NO-BRAINER. THE BERGAMOT IN EARL GREY TEA BRILLIANTLY COMPLEMENTS THE ORANGE FLAVOURS IN THE LIQUOR. TAKE IT EASY THOUGH – YOU COULD BE FORGIVEN FOR FORGETTING THAT THIS DRINK HAS ALCOHOL IN ITS VEINS. 30ml Rose Rabbit Orange Liqueur 140ml cold Earl Gray tea Mint, fresh fruit, 1 dried rose, 1 slice of ginger, fresh lavender and fresh thyme, to garnish METHOD

Into a short rocks glass filled with ice, add Rose Rabbit Orange Liqueur and top with cold Earl Gray tea. Garnish with mint, thyme, fresh fruit, and ginger.

TOFFEE APPLETINI THE DECADENT SWEETNESS OF BUTTER SCOTCH BEAUTIFULLY MARRIES WITH SIMPLE APPLE JUICE. THIS IS A DELICIOUS AND ELEGANT ADDITION TO ANY PARTY. 30ml Rose Rabbit Butterscotch Liqueur 30ml the reid Single Malt Vodka 2 dashes of Angostura bitters 30ml apple juice Apple, to garnish METHOD

In a Boston glass, add the liqueur, vodka, apple juice and bitters.

Add ice and shake vigorously. Double strain into a martini glass and garnish with a fan of sliced apple.

30ml the reid Single Malt Vodka 2 dashes of Angostura bitters 30ml apple juice apple, to garnish

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WineNZ Magazine | Summer 2021/2022

20ml The Source Pure Cardrona Gin 20ml Rose Rabbit Orange Liqueur 20ml Campari Whittaker’s Dark Chocolate, orange peel and fresh thyme, to garnish METHOD

Pour the gin, liqueur and Campari into a rocks glass with ice. Stir to combine.

Garnish with a chunk of 72% Dark Whittaker’s chocolate, orange peel and a sprig of fresh thyme.

Cardrona Cosmo IN THIS COCKTAIL, CARDRONA SPIRITS ARE TANGLED UP IN A DELICIOUSLY BALANCED RENDITION OF THE CLASSIC COSMOPOLITAN. EXPECT A DEPTH OF FLAVOUR AND UNPARALLELED ORANGE TANGINESS. 30ml the reid Single Malt Vodka 30ml Rose Rabbit Orange Liqueur 30ml cranberry juice 30ml lime juice Orange peel and cherry, to garnish METHOD

Shake the vodka, orange liqueur and cranberry juice. Double strain into a martini glass and garnish with cherry and a flamed piece of orange peel.

OVERSEAS SPIRITS Distilled by Design | Feature

ki w i s p ir it d is ti llery THE BREAKFAST MARTINI THIS IS A REAL STAFF FAVOURITE! ZESTY AND DELICATE, ITS A LOVELY CLASSY COCKTAIL, PERFECT FOR BRUNCH!

(smooth with as little peel as possible)

30ml of Championz Gin or Delightful Gin

Half fill with ice and shake shake shake then strain into your glass.

Garnish with a lemon peel or a piece of toast if your feeling particularly artistic.

30ml of Tangelo Liqueur 30ml of Lemon Juice 1 tsp of Orange Marmalade

Add all ingredients into a shaker and stir with a bar spoon until the marmalade has dissolved.

COLLINGWOOD CRANBERRY

RUBY TUESDAY

THE COLLINGWOOD CRANBERRY HAS BECOME A FIRM FAVOURITE OF THE GOLDEN BAY LOCALS. THIS COCKTAIL IS ALL ABOUT THE THE CRANBERRY JUICE, IT NEEDS TO BE A NICE TART CRANBERRY JUICE, NOT TOO SWEET OR SYRUPY. OCEAN SPRAY CRANBERRY JUICE IS A GOOD OPTION FOR THIS EASY DRINKING COCKTAIL.

EASILY THE MOST POPULAR COCKTAIL AT OUR 2021 KIWI SPIRIT SUMMER FESTIVAL, WITH ITS VIBRANT COLOUR AND REFRESHING DELIGHTFUL TASTE, THIS IS A TOTAL CROWD PLEASER AND SIMPLE AS CAN BE TO MAKE!

In a cocktail jug full of ice add

Top with McCoy’s Ruby Red Grapefruit Juice and stir

In a glass filled with ice pour 30mL Tangelo Liqueur A good squeeze of lemon

30mL Kiwi Spirit’s Premium Vodka 15mL Lime Liqueur 60mL Cranberry Juice Stir then strain into a Martini Glass

TOM COLLINS TOM COLLINS, THE PERFECT SUMMER DRINK – MADE WITH EITHER DELIGHTFUL OR GREENSTONE GIN, FRESH LEMON JUICE, SIMPLE SUGAR SYRUP AND SODA - THE TOM COLLINS IS EFFECTIVELY AN ADULT LEMONADE. AND WHO DOESN’T LIKE A GOOD LEMONADE! Fill a mixing glass with ice and add 60mL Delightful or Greenstone Gin

Stir until well chilled

30mL Fresh Lemon Juice

Strain into an ice filled Collins or any tall glass

20mL Simple Sugar Syrup

Top with soda and enjoy!

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53

Feature | Distilled by Design

E LE MENTAL DISTILLERS l i mi t ed IL CONTE A twist on the classic Negroni cocktail substituting sweet vermouth for rich Pedro Ximenez sherry and a touch of Fernet Branca lifted with a few dashes of Elemental Blackberry & Balsamic Bitters.

INGREDIENTS ■

30mls - Roots Marlborough

Dry Gin

CHELSEA ROSE

2 FOR 2

In salute of a Prohibition classic, we balance fresh lemon juice, rose infused syrup and grapefruit bitters with orange liquor and Roots Dry Gin.

A combination of two classics; the Aviation and Hemmingway Daiquiri cocktails. And in recognition of Hemmingway himself famously having two plane crashes in two days...

INGREDIENTS

■

15mls - Campari

■

10mls - Pedro Ximenez Sherry

■

1/2 spoon - Fernet Branca

INGREDIENTS

■

3 dash - Elemental

■

■

PROCESS

Stir all ingredients together over cubed ice in a mixing glass until well chilled.

Strain into a tumbler with fresh cubed ice.

GARNISH

Snap of an orange peel.

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WineNZ Magazine | Summer 2021/2022

30mls - Roots

■

Marlborough Dry Gin

Blackberry & Balsamic Bitters

15mls - Solerno Blood

Orange Liquor

30mls - Roots Marlborough

Dry Gin ■

15mls - Maraschino Liqueur

■

15mls - Lime juices

■

5mls - Rose infused syrup

■

10mls - Grapefruit juice

■

3 dash - Elemental

■

5mls - Liqueur de Violettes

■

3 dash - Elemental Blackberry

Grapefruit & Hops Bitters

& Balsamic Bitters PROCESS

Add all ingredients into a shaker with cubed ice.

Shake hard and short until chilled.

Add all ingredients into a shaker with cubed ice. Shake hard and short until chilled.

Strain through a small sieve into a chilled coupette.

Strain through a small sieve into a chilled coupette.

GARNISH

GARNISH

Rose petals with dew droplets of bitters ontop.

Lime zest and Maraschino cherry.

PROCESS

Distilled by Design | Feature

WH IS K YG AL O R E .C O.N Z

[ New Z ealand i m p o r t er s ]

ISLE OF HARRIS GIN A well-defined juniper note with pine needles, immediately followed by the fresh citrus notes of bitter orange, lime and grapefruit. Develops a complex floral note of rose and wallflowers with crushed green herbsSugar Kelp adds to the complexity and richness and gives a dry maritime note.

Overall a long, clean finish. As the juniper and citrus fade away, sweet vanilla and black pepper remain with a gentle reminder of the sea.

CANAIMA GIN The distillery that produces Diplomatico Rum have created a new gin sourcing botanicals from the Amazon. Working in collaboration with local communities they have selected and handpicked ten exotic ingredients with eight traditional gin botanicals and one local fruit.

The lush, damp greenery of the Amazonian rainforest is immediately apparent on the nose followed by intense fruity notes of passionfruit, grapefruit and hints of black pepper. The palate is complex and herbaceous and fresh with citrus.

A refreshing and balanced gin with a feel good factor as 10% of profits go towards supporting NGOs and networks of volunteers striving to improve the quality of life for indigenous tribe in the Amazon.

NO.3 LONDON DRY GIN Created especially for the oldest wine merchants in the world, Berry Bro's. & Rudd of London, No. 3 Gin is the quintessential London Dry gin.

Distilled in Holland in copper pot stills and made from just six carefully selected botanicals, it shines as a classic gin perfect for cocktails and with tonic, showing plenty of citrus ‘zing’ complemented by the gingery spiciness of coriander, while the earthy dryness of angelica kicks in to finishThe four time reigning 'World's Best Gin' has been repacking in a sophisticated new bottle that maintains the tradition of brand but with an elevated and contemporary feel.

www.winenzmagazine.co.nz

55

Feature | Martinborough

MARTINBOROUGH

V I N E YA R D S A N D M O R E !

M

artinborough has more than 20 cellar doors, each with their own style.

Most are located within easy walking or cycling distance of the village square, making it a popular spot to visit.

OPENING HOURS - check out our list here of Cellar Doors hours.

When it comes to delicious wines, there's so much of the good stuff to discover. Check out our friendly pointers below to enjoy Martinborough responsibly and have fun in our much-loved wine village.

HOW TO MAKE THE MOST OF A WEEKEND IN MARTINBOROUGH. How to get around: You can hire a bike or a scooter from Peonies Cruisers on Jellicoe Street, lots of fun to zip around and you’ll get lots of jealous looks as you cruise around.

Where to eat: Union Square Bistro is in the Martinborough Hotel and is open for breakfast, lunch and dinner or a pizza at Little Square Pizza.

Coffee: The Neighbourhood Coffee House serves legendary coffees and cheese scones.

In the neighbourhood: If you have transport, head to the delightful town of Greytown, about a 15-minute drive. The town is known for a number of independent boutique shops. Be sure to stop at Schoc Chocolates for a tasting, have lunch at the White Swan and admire the beautiful range of hand-crafted Pashley bicycles at Blackwell & Sons. A fifteen-minute drive is Featherston, which has a plethora of bookshops, it is an internationally recognised ‘Book town”.

Where to Stay: The Martinborough Hotel has 20 rooms, including the Heritage Suits in the 1882 building.

To take home: Martinborough Wine Merchant is a specialist wine shop and they also hire out bikes for cycling around the wineries.

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WineNZ Magazine | Summer 2021/2022

Tastings: There are simply too many cellar doors to list but Martinborough Wine Walks is a guided winery tour that sees groups walk around several wineries, meet the winemakers and of course, sample the goods. For beer, head to the Martinborough Brewery. The region also has an abundance of olive groves and you can taste olive oil at Lot Eight and Olivo.

Saturday night drinks: Cool Change Bar and Eatery, or for good old fashioned pub grub, head to the locals’ spot, Pukemanu.

Want lunch and a glass of wine? These vineyards have food

Martinborough | Feature ✚

Muirlea Rise

✚ Tirohana ✚ Te ✚

Estate

Kairanga

Big Sky Wines (call ahead to book)

Regardless of where the day takes you, here are a few friendly pointers: on offer as well as the tasty drops your heart desires. Just be sure to make a booking.

✚

Ashwell Vineyard (call ahead to book)

✚

Brodie Estate (call ahead to book)

✚

Poppies Martinborough

✚

Hamden Estate

✚

Vynfields

✚

Muirlea Rise

✚ Tiwaiwaka

Wines

✚ Tiwaiwaka

Wines

✚

Moy Hall

✚

Schubert Wines

✚

Margrain Vineyard

✚

Palliser Estate

✚

Luna Estate

✚ Tirohana

✚ Tirohana

Estate

Estate

✚

Cambridge Road Vineyard

✚

Colombo Martinborough

✚

Alexander Vineyard (call ahead

✚

Escarpment at Peppers Parehua

✚

Haythornwaite Wines

Coney Wines

✚

Grava

✚

Nga Waka Winery

✚

Want a tasting of premium wines in an intimate setting?

These cellar doors may be right up your alley. They tend to be small though, so fitting in groups of six or more can be tricky. If that’s you, best to give them a call to check. ✚

Ata Rangi (call ahead to book)

✚

On Giants Shoulders (call ahead to book)

to book)

✚ The

In this neck of the woods, it’s casual but classy. It’s all about wine tasting. Enjoy sampling our Pinots or savouring a Sav. Just like at your favourite local bar, the same laws apply here when it comes to consuming alcohol; you can't be served alcohol at cellar doors if you’ve had enough already.

The boutique scale of our vineyards is what makes us special. Here, you’ll find small businesses run by locals who love what they do. This means cellar doors can be compact operations, so if you’re in a group, you do need to book ahead.

Petit Tasting Room

More than 6 of you? If you’ve managed to get the whole gang together, then you really need to book ahead. Here are some cellar door suggestions to check out: ✚

Hamden Estate

✚

Luna

www.winenzmagazine.co.nz

57

Feature | Lindauer Special Reserve

celebrate this

summer!

L

indauer has been a quintessential part of Kiwi socialising ever since the sparkling wine was first available in 1981. Now enjoying its 40th anniversary, the brand has become synonymous with celebrations and festivities.

So it’s no surprise Lindauer will be a go-to as Kiwis reunite over Christmas. With recent Champion Wine wins, as well as exciting news of the arrival of two authentic Italian Proseccos into the family, there is plenty of reason to be celebrating.

Lindauer Special Reserve, the brand’s step-up range of premium sparkling wines, has been making consumers and wine shows take notice for some time. In the past two years alone, Lindauer Special Reserve wines have been judged Best Wine in category in five competitions, in addition to the 20 gold and silver medals received in local and international competitions. Who would’ve rated Lindauer ahead of champagne brands? The judges at the Decanter World Wine Awards 2021, that’s who.

Long-time Lindauer head winemaker, Jane De Witt, draws on French winemaking traditions when crafting the wines, seeing them age in bottle for up to two years, and using traditional varietal blends to create the character and profile known in champagne-style wines.

“This process makes a significant impact on the flavour profiles of the wines.

Over the maturation period, the Chardonnay-based Blanc de Blancs, for example, will evolve from having a fresh, citrus

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WineNZ Magazine | Summer 2021/2022

character to a more creamy, nutty character with aromas of biscuit and lemon sorbet. The Pinot Noir and Chardonnay based Brut Cuvée transitions from a lighter red berry spectrum to a more savoury, toasty flavour profile.”

“We’ve worked hard over the last 40 years to not only produce great quality sparkling wine, but also to be able to make it accessible for all Kiwis to enjoy,” says Jane. “It’s fantastic to be recognised consistently by the highest calibre of judges and critics from New Zealand and on the international stage. Sparkling wine takes time to evolve and, due to the intricacies of the winemaking process, is both complex, but also very exciting and rewarding.”

In November, Lindauer welcomed two Italians to its Special Reserve family; Lindauer Prosecco DOC and Lindauer Prosecco DOC Rosé. Both rated

93 Points (Wine Orbit), these delicious new wines are the result of a collaboration between Lindauer and ZONIN1821, an Italian family-owned wine producer steeped in the Prosecco winemaking tradition, that draws on seven generations of winemaking know how. The grapes for Prosecco (made from Glera) are grown in Verona, Italy, made to Jane’s specifications and the very rigorous D.O.C regulations. As the variety is highly regulated, the consumer is getting a high quality, consistent and true-to-style Prosecco.

“Prosecco is a different style to our bottle fermented wines and complements the range well with fresh and vibrant flavours. It’s slightly lower in alcohol and acid, and slightly sweeter – the perfect bubbly for summer lunches.

“Lindauer’s philosophy is to make wines people love to drink and we’re thrilled with their success.”

Lindauer Special Reserve wines are available nationwide from supermarkets, liquor stores and bars.

Lindauer Special Reserve range, RRP $18.99 Lindauer Special Reserve Vintage Series 2017 Brut RRP $19.99

xxxx | Feature

www.winenzmagazine.co.nz

59

Feature | Huka Lodge

AN EXERCISE IN RELAXATION Dennis and Rosamund Knill visit Taupo to explore a property of classic proportions and one of the most frontranking lodges in the world.

On the banks of the waikato river.

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WineNZ Magazine | Summer 2021/2022

Huka Lodge | Feature

I

n a land not short of competition in terms of luxury accommodation this haven of relaxation is a leisurely threehour drive from Auckland’s frenetic world and a place where Alex van Heeran rebuilt his dream hideaway.

It was in 1984 that Alex and Anne Marie first caught sight of Huka Lodge. Back then it was a modest cluster of canvas huts with a reputation as a sanctuary for would-be anglers complete with good food in an open home hosted by Alan and Leila Pye the Irish owners.

Today Huka Lodge has been transformed into a world class retreat that is a favourite haunt for royalty, the rich and famous and other dignitaries. You don’t need a pedigree to stay here just an appreciation of congenial surroundings, warm hospitality and exemplary food and wine.

The first thing you need to know Huka Lodge is not as expensive as you might imagine. Off-season tariffs start at $1125pp and includes cocktails, a 5-course dinner, breakfast and lunch to die for and if you’ve travelling by air transfers to and from Taupo Airport. The second thing you need to know is that as locals we are so fortunate to have such a prestigious get-a-way on our doorstep.

Set on 18 acres the location is majestic. First view is a continuous line of rustic cabins along the banks of the mighty Waikato River offering guest’s country living at its best. The Lodge itself stands solitary dwarfed only by towering trees, manicured gardens, the bucolic bliss of native bush and the constant roar of distant rapids cascading over Huka Falls.

The highest honour bestowed on accommodation is five plus stars, in a few exceptional cases they go higher and Huka Lodge has fallen into this category regularly. All the cabins have super-king size beds, cosy chairs for lounging, a romantic fireplace and an exquisite en-suite

bathroom with the added comfort of underfloor heating.

blazing log fires on a cold winter’s night.

Then there’s the owner’s cottage situated on an elevated and sunny promontory above the river. This stylish and state of the art residence has a selfcontained kitchen, den complete with a wide TV screen, DVD and computer amenities. Four-guest suites are anchored by a central living and dining area that opens out to a large deck and a cantilevered infinity pool and heated spa. Two guest suites face the river, the other two enjoy private courtyards. The living room is the hub of the cottage with a stunning stone fireplace for

This is a facility that’s ideally suited for company executives wanting that special hideout for an out-oftown meeting or the perfect refuge for those who loathe the trappings of the glamour resort but still want a total escape.

Dining at the Lodge is a sophisticated experience.

Executive chef Paul Frogott’s hallmark seems to be the personal refinements he brings from his years at top notch hotels and restaurants around the globe. It’s from here and his time at Gidleigh Park Hotel

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61

Feature | Huka Lodge and numerous two and three Michelin–Star restaurants in the UK and France that he adopted the idea of traditional French cuisine with a light New Zealand touch.

Dinner is about not choosing what to eat but where to eat it. With ever casual air and graciousness our hosts have subtlety inquired to where our preference to dine, the library,

trophy room, drawing room, wine cellar, the terrace overlooking the river or alongside one of the outdoor fireplaces - all truly romantic settings.

The table d’hôte menu changes daily and more than lives up to expectations. A typical bill of fare could include chicken soup with tarragon tortellini followed by crayfish with verjuice foam, citrus salt and sautéed cos.

Then a delicate goat cheese with beetroot balsamic vinaigrette and herb salad was served before our principal dish of lamb loin with jus of cabernet, potato and mushroom chips and silver beet.

At dessert time we succumb to the chocolate truffle, ice cream and jaffa mousse - magnificently rich but delicately flavoured. The perfect ending is a glass of port and petit fours by the open fire in the drawing room.

Wine cellar.

Southland lamb.

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WineNZ Magazine | Summer 2021/2022

Huka Lodge | Feature There’s is no overt chauvinism shown towards imported wines.

The wine list is heavy on local vintages and covers practically every winegrowing region of New Zealand. Our only criticism the unavailability of at least some of the wines by the glass.

Anyway we’re more than happy to settle for a ’18 Villa Maria cellar selection sauvignon blanc, a fine generous wine that was a perfect match for all of the dishes on the menu.

Should boredom set in there’s a myriad of activities ranging from fly fishing, tennis, golf, petanque, horse riding, jet boating, kayaking, bungy jumping and white-water rafting after which relax, reflect and be invigorated with a massage that promises a new lease of life.

Signing the visitor’s book we observe what other guests have recorded with Dame Edna’s

Owner’s cottage infinity pool.

comments perhaps the most appropriate as to why Huka Lodge is sought by so many. “In life’s mad race I quite forgot the

Owner’s cottage.

world held such a tranquil place, where waters glide by glassy green and cars I neither heard nor seen”.

Silver fern venison roasted in the green egg with forgotten beetroots, caramelized honey and blackcurrant puree & sauce poivrade.

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63

Feature | Lyre’s Classico

Raise a toast to the festive season with Lyre’s

‘T

Lightly coloured. alluring, lifted lime with notes of fresh peach and granny smith apple skin on the nose. An appealing floral and musk tones adding complexity and inviting you to taste.

To Taste: Generous

is the season – and what goes hand in hand with summer festivities than a glass of crisp bubbles?

aromatics continue in the glass, classic green apple tartness followed by a soft richness of pear, peach and red apple on the palate to taste. Chalky fine acids are present to clean the palate and get you ready for the next glass.

Lyre’s, the world’s most awarded non-alcoholic spirits brand, means everyone can enjoy a glass during this summer’s celebratory occasions with its Classico non-alcoholic sparkling wine, which is now available in a Classico Grande 750ml bottle to complement the existing Classico cans.

How To Enjoy: Serve chilled in a flute or coupette.

Add Lyre’s Italian Spritz, soda and orange for a perfect non-alcoholic Amalfi Spritz.

Lyre’s Amalfi Spritz Recipe

The award winning Classico is impossibly crafted with distinct and contemporary flavours, and doesn’t just mimic an Italian sparkling - it stands alone as a premium nonalcoholic celebration in a bottle.

New Zealand Brand Ambassador Andrew Down says, “Lyre’s Classico is a truly versatile beverage – it’s beautiful in a flute on its own and can be mixed with other ingredients to create light and refreshing spritzy cocktails, which are always my go-to for the summer season.”

To begin, pour yourself a tall glass of this refreshing, slightly citrusy beverage. Now, lie in the sun, close your eyes and say ‘Positano…...Salerno...

Amore.’ Presto, you are now an Italian Countess and sole heiress to your Grandfather’s silk empire. Prego.

“This delicious drop offers the tartness of crisp apple and notes of fresh peach, making it perfect for warm days – and now in a 750ml bottle, it’s ready to pop for all summer occasions.”

Lyre’s is the ultimate solution to those wanting to stay social without alcohol, and without compromising flavour.

Featuring a range of impossibly crafted non-alcoholic spirits that are designed to taste just like the classics they pay homage to, Lyre’s offers everyone the freedom to drink

Tasting Notes: Bouquet:

INGREDIENTS 60mL Lyre’s Italian Spritz their way, and makes the ideal base for no-alcohol or loweralcohol summer libations.

Lyre’s Classico is available now at lyres.co.nz. Classico Grande 750ml RRP$23.21 and $121 for a case of 6; and $121 for a case of 24 RTD cans.

60mL Lyre’s Classico (a homage to prosecco) 30mL premium bottled soda water METHOD: Add all ingredients in glass, stir, fill with fresh cubed ice GLASS: Large or stemless wine glass GARNISH: Orange slice Libations!

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WineNZ Magazine | Summer 2021/2022

FoodHuka & Wine Events | Food Lodge | Feature

Food & Wine Events Marlborough Wine group region Major eventS ➽

Wine and Food Festival

eventS For the reSt oF neW ZealanD ➽

(February)

➽

Young winemaker of the year

(January- February)

➽

(September)

➽

Cellarbration (October)

➽ ➽

➽

hokitika Wildfoods Festival (March)

➽

bluff oysters Food Festival (May)

Wine Show (October)

north Canterbury Wine and Food Festival (Waipara valley) (March)

Cellar door of the year (October)

Central otago pinot noir Celebration

➽

hawkes bay Wine and Food (June)

➽

Wellington on a plate (August)

➽

Whitianga Scallop Festival (September)

➽

toast Martinborough (November)

➽

Waiheke Wine and Food Festival (Date unknown)

➽

Craggy range (November)

➽

taste of auckland (November)

➽

pinot noir new Zealand Christchurch (February 2022)

➽

Wellington Wine & Food Festival (February)

➽

north Canterbury Wine & Food Festival (March)

➽

Wairarapa Wines harvest Festival (May)

➽

ripe Festival Wanaka (March)

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

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

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