Yet another excellent tasting with Marc Udy from Villa Maria, ably assisted by Kirsty Warbrick, presenting a range of great wines including some from their Platinum Range. Marc is one of the winemakers from Marlborough. He was a good speaker and the consensus is that the winery has been really easy to deal with.
To reiterate the tasting included the Cellar Selection Rose 2018; Reserve Wairua Sauvignon 2018; Single Vineyard Seddon Pinot Gris 2018; Reserve Marlborough Chardonnay 2016; Platinum Selection Pinot Noir 2018; Cellar Selection Grenache 2017, rounded off with the Cellar Selection Late Harvest Riesling 2015. An enjoyable night.
Another great evening with nice wines and an informative presenter. John Loughlin was a pleasure to deal with and kept the meeting running to time. A good level of orders resulted. But that all our tastings were as easy to organize as this one was. John says he would be more than happy to come back and has some interesting wines that we haven’t yet tried. We will keep this in mind.
The wines tasted included; Askerne Sauv Blanc / Sauv Gris / Semillon 2018 as the quaffer; followed by; Askerne Reserve Chardonnay 2016; Askerne Viognier 2018; Askerne Gewürztraminer 2016; Askerne Syrah 2015; Askerne Merlot Cab Franc Cab Sauv Malbec 2015; Askerne 2016 Cabernet Franc; rounded off with the Askerne Dessert Cabernet 2018.
This was a very enjoyable tasting. Cenna was a very knowledgeable presenter with a great relaxed style. She admitted to a few nerves to start with but was soon interacting nicely with the members. The wines presented were great wines at a good value for money. The tasting was a good night.
Whilst we haven’t used Negociants before, the fact that we are now licensed means we can deal with this type of operation in the future. We will keep it in mind to pencil Negociants in for another tasting soon, as they have a really good provider base.
Established in 1989, Clearview Estate Winery, Hawke’s Bay and its iconic ‘red shed’ restaurant enjoys an established, leafy coastal vineyard setting near the historic landscape of Cape Kidnappers.
Sit, under the blue umbrellas or amongst the vines, while you explore the comprehensive seasonal menu from the winery restaurant featuring fresh and creative dishes making innovative use of Hawke’s Bay produce.
Besides grapes, the estate also grows avocados, olives and citrus trees along with a culinary herb garden to supply the restaurant’s kitchen. Enjoy our estate grown, award-winning wines including the iconic Reserve Chardonnay or our Cabernet-Merlot blends – Old Olive Block & Enigma.
More fabulous Hawkes Bay wines to enjoy. You would be silly to miss this one. More detail next month.
Kiwis are drinking their red wines too warm and our whites too cold, according to expert sommeliers.
Refrigeration leaves white too cold, and chances are red is too warm in the current summer weather.
Wellington wine bar Noblerot served its wines at a range of temperatures according to the varietal; the prime range for red wine was between 18 and 22 degrees.
Co-owner and sommelier Maciej Zimny said lighter, fruitier reds, such as pinot noir, lent themselves to being chilled to the bottom of that range.
During warmer summer weather, Zimny recommended chilling red wine from up to 10 minutes before serving, which would reduce the temperature by between three and five degrees.
“When you taste the wine, at a lower temperature it seems complete,” he said.
“Even when it’s slightly colder that it should be it will provide much more pleasure.”
That’s because of the alcoholic smell was exaggerated when it was warm, which was unappetising, according sommelier at Auckland’s French Cafe, Stephanie Guth.
She said. however, the sight of a chilled red wine was odd for customers.
“You want to do it justice but it’s such a weird thing for people to see, red wine in an ice bucket, even though you know it might benefit from it,” Guth said.
Twenty minutes in an ice-bucket before opening and drinking might help to boost the flavour in a pinot noir.
“The more complex the wine you have, the warmer it should be served,” Zimny said, referring to rich red wines such as merlot or Bordeaux varietals.
Conversely white wine should be served chilled, however complex oaky chardonnays should be served slightly warmer than other whites.
So chardonnay’s flavours lent better to slightly warmer temperatures than sauvignon blanc, about 14 degrees as opposed to 10 degrees, because it was important to make sure oak flavours were prominent.
Pinot noir and chardonnay hailed from the Burgundy region of France, and both were classically stored in the same cellar under the same conditions. He said wines have either been served too warm or too cold since the invention of refrigerators.
Cellar temperature was perceived as something quite different to what was initially intended, room temperature, Guth said.
Leaving white wine to warm up slightly released flavours hidden by colder temperatures.
“It doesn’t harm the wine but you tend to get a little more out of the aromas.”
The only reason one should drink a bottle straight out of the fridge was “if you don’t want to taste your wine”, she said.
TROPHY: “Champion Sparkling Wine”, Air New Zealand Wine Awards 2017, NZ GOLD: Air New Zealand Wine Awards 2017, NZ
Variety: 50% Pinot Noir / 50% Chardonnay Vineyard: Seifried Cornfield and Brightwater Vineyards Sugar at Harvest: 19.4°Brix Date of Harvest: Early March 2011 Disgorgement Date: September 2016 T.A of Wine: 5.8g/L Residual Sugar: 1g/L (Brut) Alc.: 12.5% vol. Suitable for Vegetarians: Yes
In 1971 my father Hermann Seifried arrived in New Zealand with a dream of making great wines. He and my mother Agnes pioneered modern winemaking in the Nelson region, planting the first vines and in 1976 producing their first wines. Now, 40 years later we celebrate their vision and the arrival of the next generation, our children, who are growing up in the vineyard and winery. We hope that they too will share the passion for crafting fine wines.
Our Aotea Méthode Traditionnelle is a very special wine. Two parcels of fruit were hand picked at ideal ripeness for this classical Méthode Traditionnelle Cuvée. The Pinot Noir is from our Brightwater Vineyard while the Chardonnay comes from our Cornfield Vineyard. The blend is 50/50 Pinot Noir and Chardonnay.
The grapes were hand harvested during the cool early hours of the day and brought to the winery quickly for processing. The free-run juice from the press was cold settled overnight before being racked, warmed and inoculated. A smooth ferment progressed to dryness, followed by malolactic fermentation. The young wine was then prepared for bottle fermentation and aged on lees for an extended period. In 2016 the wine was finished and released to celebrate our 40th vintage at Seifried’s. Chris Seifried.
The Cornfield Vineyard is situated on a wide river flat. The soil is gravelly sandy loam, which marks the sites of Maori kumara beds (sweet potato) prior to European settlement in the early 1800’s. The Maori transferred and spread fine gravel and sand over the land to provide suitable soils for their kumara pla
New Zealand’s wine export values continue to rise thanks to strong United States demand, reaching $1.66 billion for the year, up 6 per cent on the year before.
While the percentage increase is lower than the average yearly growth of 17 per cent for the last 20 years, the industry was still on track to reach $2b worth of exports by 2020, chairman of New Zealand Winegrowers Steve Green said.
The latest NZ Winegrowers annual report shows to the end of June this year, the US market is worth $517 million, up 12 per cent. New Zealand wine became the third most valuable wine import into the US, behind only France and Italy.
Green forecast next year’s export volumes would be “more muted” because of the smaller harvest of 396,000 tonnes, down 9 per cent on 2016, but wineries were confident quality would remain high.
While the US provided the best returns, more litres of wine (74 million) were exported to the United Kingdom for a much smaller return of $389m. Traditionally more bulk wine has been sent into the UK market. Behind the US and the UK came Australia, Canada, the Netherlands and China.
The most exported variety was sauvignon blanc, followed by pinot noir and chardonnay.
The recently passed Geographical Indications (Wine and Spirits) Registration Act would offer improved protection of New Zealand’s regional identities. The industry had also launched the sustainable winegrowing New Zealand continuous improvement extension programme to enhance the reputation of wines.
Of a total growing area of 37,129 hectares, sauvignon dominates at 22,085 ha, an increase of 685 ha from the year before. The second most popular variety was pinot noir, with 5653 ha, followed by chardonnay at 3203 ha and pinot gris (2469 ha).
Marlborough is overwhelmingly the largest region with 25,135 ha planted in vines, followed by Hawke’s Bay (4694 ha), Central Otago (1896 ha) and Canterbury/Waipara (1425 ha).
The number of wineries was 677; they reached a peak of 703 in 2012.
New Zealanders drank 40 million litres of imported wine during the past year, most of it Australian (29m litres), with the next two most popular French and Chilean.
The November Kaikoura earthquake damaged an estimated 20 per cent of Marlborough’s tank capacity, but by harvest time all of the lost capacity had been restored or replaced.
Green said the industry consulted with members on possible changes to export tasting requirements, with responses suggesting a rethink of export requirements was needed.
“We continue to believe more needs to be done in our export legislation to ensure that the same standards apply to every bottle of New Zealand wine, no matter where it is bottled,” Green said.
NZ Winegrowers were concerned at the Ministry for Primary Industries’ plan to take part of New Zealand Winegrowers’ wine export certification service contract in-house.
“We fought hard to retain the status quo, which has served our members well, and are disappointed with the level of industry consultation in MPI’s decision making process. If the service changes, we will be seeking guarantees from the government that the current speedy issuance of export eligibility statements will be protected, at no additional cost to members,” Green said.
In June the New Zealand Grape Growers Council and the Wine Institute of New Zealand finished as entities, replaced by a unified New Zealand Winegrowers.
New Zealand is now the only major wine producing nation with a single industry body, representing and advocating for the interests of its entire grape and wine industry.
The industry and the Government are working through a Primary Growth Partnership on research into lighter wine production and marketing. Last year retail sales reached $33.5m. The programme runs through to 2021, by which time $16.97m would have been spent on the partnership.
Organic wine production continues to flourish with more than 60 New Zealand wineries now making fully certified organic wines, and more still in the organic conversion process.
Goodbye Winter. Can’t say we’re sorry to see the back of you, what with the wind and the rain and the flu; when all’s said and done, there’s only so much a warming glass of red wine will fix.
However, we turn our gaze and our palates to the more benign months with a glowing shimmer of anticipation. It’s reboot and refresh time, and what better way to kick things off than with a quick A-Z of things vinous for your general edification. From A for acidity to Z for Zinfandel, there’s bound to be a little bit of something in there to intrigue and interest many of you.
What else? We feature Zephyr wines, the appropriately-named vehicle for the impressive winemaking skills of Ben Glover. Bach Brewing, only three years old but already so weighted down with medals. An exciting new offering from Gisborne’s Matawhero winery, the Irwin Chardonnay. Belvedere vodka – Polish know-how 600 years in the making. The under-the-radar genius of Champagne Moutard.
Anna Seifried gave a presentation about the history of her family and the vineyard, where the wines were not the focus of the tasting, leaving the wines to speak for themselves. It was an enjoyable, fascinating presentation which was well received by those who attended the meeting. Anna was a confident and polished speaker and the presentation was well supported by a slide show. She intends to use the presentation in the near future on a planned overseas trip to potential markets. The weather was not the best on the night and a number of people were away due to sickness and other reasons.
24 people attended the tasting which was slightly lower than we had hoped for but despite these orders were good and Anna was pleased with how the meeting had gone.
Just to recap, the wines tasted included; the Old Coach Road Sauvignon Blanc 2017 (pre-release) as a quaffer and was followed with;
June is always a challenging month for arranging a wine tasting as the weather can be adverse and once we get home, often means that we can be reluctant to leave again. Last month’s tasting was like that with a really unpleasant Wellington day.
Still, 28 hearty souls made it to our tasting that night and were rewarded with an excellent presentation from Richard Macdonald. Richard’s knowledge of Giesen and their product was insightful as he led us through 3 whites, 3 reds and a Rose.
This Rose was delightful, even on a cold wintery night with good fruit and a soft lingering taste. Interestingly it was also the wine most ordered on the night. Other wines enjoyed, if the orders are anything to go by, were the 2014 Brothers Gewürztraminer and 2013 Brothers Pinot Noir. This latter wine also provided a reminder that Marlborough vineyards with a touch of age are now beginning to provide pinots that a real value for money as their quality begins to match their cousins from Martinborough and Central Otago.
Another wine to surprise on the night was the Organic Sauvignon Blanc that was used as our meet and greet wine. This had great fruit flavour without that aggressive grassy nose that many other SBs from this region often have, well to me anyway, and consequently, I very much enjoyed it as our starter for the evening.
The whites ended with the much celebrated 2014 Fuder Clayvin Chardonnay. Fuder, refers to the type of barrel used. It’s much larger than what we normally see in NZ and its purpose to evolve the texture of the wine without overpowering it with oak. It certainly did this for me and with its full body and slightly citrus notes, it was a wine that I had been really looking forward to tasting, given it had won Elite Gold at the 2016 Air NZ Wine Awards. The only disappointment was that I could not afford the $50 order form cost, despite its discounted value, as I decided to purchase the 2012 Eight Songs Shiraz instead.
Giesens are also the NZ agent for a small range of Peter Lehman reds. Richard ended our tasting with two of these, the 2014 Hills & Valley Shiraz and the 2012 Eight Songs Shiraz. The latter, if I’m not wrong, was probably the most expensive Shiraz the club has tasted, although last year’s 2013 Elderton Neil Ashmead Grand Tourer Shiraz did come close.
The 2012 Eight Songs was named after one of Peter Lehman’s favourite vocal ensemble musical works, loved for its soft harmonies. Apparently, this inspired Peter Lehman to emulate that artistry in a wine and it has resulted in a very soft stylish wine that is quite foreboding with its very black core, yet elegant with its lovely integration of mocha chocolate and dark plum characteristics. A great tasting from Richard Macdonald and one that I think many would be sad that they missed.
Despite a last-minute hitch over the presenter for this tasting (a family bereavement intervened), we were able to arrange for Keith Tibble, Eurovintage, to present, at very short notice, what transpired to be a wonderful tasting.
The wines presented were great wines and Keith has said that he would be available to present other tastings. It is very useful to have someone like Keith who can step in at comparatively short notice. On this occasion, we were lucky enough to have the Ata Rangi wines on hand. Great effort from him and from Murray who was organising the tasting.