AGM – May 2021

There was a good turnout for the Club’s AGM with 33 Club members attending.

Agenda items were quickly dealt with and once the AGM ended, members enjoyed wines from the club’s cellar. These were augmented by a donated 2019 Confidencial Rose from Victor Kattenbelt at Confidant Ltd and a vertical tasting of 3 Felton Road Rieslings donated by a club member. All 4 wines were very much enjoyed by everyone present.

A big thanks to all Committee members for the food supplied, as well as to the 2 donors of those wines.

There are AGM details on our website if anyone is interested in full details, including the President’s report and the full Financial Report to come.

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New Zealand Whites: The State of Play

Rebecca Gibb MW takes a new look at the wines of New Zealand

By Rebecca Gibb MW | November 10, 2020

New Zealand sits in wonderful isolation in the middle of the South Pacific. In an uncertain world that has been gripped by a pandemic, it has become one of the safest places on earth, closing its borders to all but those who are willing to spend two weeks quarantining in a hotel room and pay NZD$3,100 (USD$2,100) for the privilege. As a result, it has recorded just a few deaths and, at the time of writing, life in New Zealand has largely returned to normal.

When New Zealand reopens its borders to visitors and flights resume, the country will go back on the bucket-list destination, and the country’s roads will, once again, be filled with camper vans. Its major attraction is undoubtedly its natural beauty: snow-capped peaks, lush native forests, a movie about a ring and a flightless bird. There’s no doubt that the local wine producers benefit positively from being set in this spectacular country. Still, this halo effect will only glow brightly if its wines offer the depth and purity of its glacial lakes. There are more than 700 wine producers in New Zealand, and it’s fair to say that as few as 10 per cent are truly polishing that halo although the same could be said of other wine regions around the world.

Marlborough is protected from rain and high winds by the surrounding hills and mountain ranges including the 2,885-metre Tapuae-o-Uenuku (often referred to as Mount Tappy by locals).

That doesn’t deny the fact that there are now a lot of high cropped, homogenous Sauvignon Blancs filling the shelves. They are often bulk shipped and bottled in an industrial estate on the outskirts of a nondescript town thousands of miles from the vineyard. They are then given a made-up place name or, worse still, commit an act of cultural appropriation by adopting Māori words and designs purely for profit. This is a relatively recent phenomenon: the rise of the bulk wine market occurred after a bumper 2008 crop of modest quality Sauvignon Blanc. It was a perfect storm coinciding with a global financial crisis leading to an oversupply situation, which created the rationale for increasing bulk shipments. Bulk exports jumped from just 4.3 million litres in 2008 to 18.3 million litres in 2009, and today that figure stands at around 100 million litres, equivalent to 40% of exports. This has been a fundamental shift for New Zealand, and the resulting wines on the shelf are certainly not maintaining its halo.

Within spitting distance of the Pacific, the Supernatural Wine Co. defies convention in Hawke’s Bay, specialising in minimal intervention, skin-fermented Sauvignon Blanc and Pinot Gris.

The country’s credentials as a fine wine producer aren’t helped by the fact that the country’s success has largely been based on a grape variety that many wine collectors love to disparage, unfairly, in my opinion. Sauvignon Blanc accounts for 88% of the wine that leaves New Zealand ports but 63% of what’s in the ground, which has led to countless accusations that New Zealand is in danger of being a one-trick pony and over-reliant on one variety. Curiously, there is little concern relating to Sancerre’s Sauvignon-centric status.

However, there’s no escaping the fact that Sauvignon Blanc is also subject to abuse: the variety retains its signature aromatics at audaciously high yields, but there’s no hiding the dilution that such intensive viticulture provides. Supermarket-level wines are commonly cropped at 15t/ha, and yields can go even higher for bulk wines. Master of Wine Steve Smith says, “Sauvignon Blanc should not be denigrated and relegated to a high-cropped, refreshing white. It can be much more than that, and you have to try harder: look at Dagueneau, Pavillon Blanc and Cheval Blanc’s new white.” As these wines show in the right hands, Sauvignon Blanc can offer both finesse, depth and longevity. There is a perception that this is a variety that cannot age and does not deserve a position in the ranks of fine wine grapes, which needs to be corrected.

Our point of origin is our point of difference

In an attempt to protect Marlborough’s reputation and distinguish the quality-oriented producers from the high-cropped, bulk-shipped wines, a group of local producers launched Appellation Wine Marlborough in 2018. Approved wines must be 100% grown in Marlborough with a maximum yield imposed (which, at 15t/ha seems a little on the generous side) before being bottled in New Zealand and approved by a tasting panel.  It’s still a work in progress, but for members like Dog Point, which crops its Sauvignon Blanc at around 8t/ha, it is clear that not all Sauvignons are equal, and that message needs to be conveyed. “We need to protect the tip of the sword, and that’s why we got involved in Appellation Wine Marlborough,” says Dog Point’s Matt Sutherland.

It is the distinctiveness of Marlborough Sauvignon that first won over drinkers in the 1980s. It’s not just marketing: research has shown that the region’s wine can be distinguished by their “fruity and green-perceived characters”. A key component of this distinctive style is the region’s high concentrations of thiols. These sulfur-containing compounds, formed by yeast during fermentation are responsible for some of the variety’s distinctive aromas such as passionfruit, boxwood (cat’s pee) and grapefruit characters. Research has shown that thiol levels in Marlborough are much higher than Sauvignons made in other parts of the world and, in combination with other wine chemistry and this cool climate’s bright acidity, they are truly distinctive.  There’s not yet conclusive proof why Marlborough has such high levels of thiols compared with other Sauvignon specialists. It is likely to be a combination of factors including the climate, soil and potentially the MS clone, which is the source of most Marlborough Sauvignon Blanc.  However, scientists have discovered that machine harvesting Sauvignon can increase the level of thiols by as much as five to ten times compared with hand-picking the fruit. The classic style that this creates has attracted many drinkers who know what they’re going to get when they buy a bottle. Success inevitably attracts those looking for a piece of the action.

Chardonnay – Less Is More

Chardonnay shows it is capable of producing high-caliber whites across both the North and South Islands of New Zealand.

New Zealand has stamped its gumboot-clad foot on the world wine map with its idiosyncratic expression of Sauvignon Blanc. However, there’s a strong case that Chardonnay produces New Zealand’s finest white wines. Admittedly, it’s more difficult to build a reputation based on Chardonnay. It is, after all, the world’s second most-planted white wine variety. Grown in more than 40 countries, there is a swathe of ambitious producers across the globe using similar winemaking methods on Chardonnay’s non-aromatic canvas in an attempt to reach the heights of Grand Cru Burgundy. While there are some New Zealand producers having great success with Chardonnay, New Zealand has something truly unique and identifiable in its Sauvignon Blanc – and that’s a concept that’s easier to promote and sell.

That said, nature is on New Zealand’s side: the climate is conducive to making Chardonnay with finesse. Burgundy and Marlborough might be thousands of miles apart, but their climates share several similarities. There is very little to split the two when it comes to growing season temperatures (15.1˚C in Burgundy, 15.2˚C in Marlborough), Growing Degree Days (1068 vs 1118) and annual rainfall (approximately 700mm for both). Admittedly there are many differences too – annual sunshine, UV radiation, soil types, viticultural practices to name but a few – but there are enough indicators to show that Chardonnay has found a home away from home in New Zealand – whether on the South Island or the more temperate North Island.

Indeed, Chardonnay was the country’s number one variety for a short while. It took over the mantle from the hybrid Müller-Thurgau in 1996 and enjoyed pole position until 2002 when the tide of Sauvignon Blanc surged forth. Since then, plantings of Chardonnay have experienced a small decline (to 3,222ha) while Sauvignon Blanc has increased more than sixfold (25,160ha).

Kumeu River has long been the spearhead for New Zealand Chardonnay. However, few overseas wine merchants and collectors venture beyond the point of the spear, making Kumeu River their start and finish line. This is a narrow view of New Zealand Chardonnay that needs to be redressed. While Kumeu must be on your shopping list, you could add the following if you want to go on a journey of discovery around New Zealand Chardonnay without taking the long-haul flight: Villa Maria’s Keltern, Sacred Hill’s Riflemans, Novum, Neudorf’s Moutere, both the Reed and Escaroth cuvees from Blank Canvas and Felton Road Block 2.

However, there continue to be stylistic issues. The days of too much oak are largely a distant memory in the realm of New Zealand Chardonnay, but the reduction is now an issue. A little whiff of flint on the nose and palate can add a layer of complexity, but there are too many examples that are dominated by struck match flavours, overpowering the wine’s fruit and creating a hardness on the finish. It’s not going unnoticed. Tamra Washington, the winemaker at Kelly Washington Wines, was astonished to find so many examples when she participated in a panel tasting for a New Zealand-based food magazine, Cuisine. “We found two camps of Chardonnay: very clean, fruity, one-dimensional style and at the total other end of the scale, wines that have gone past the stuck match into sulfides, which overrides the wines. There are some fantastic Chardonnays all around the country, but a lot of people are trying to find their way stylistically, and they are often chasing a style. It’s about the fruit and the vintage and keeping yourself out of the way of wine not trying to build something into the wine that’s not there.”

On the Fringe

A small but rising tide of so-called ‘alternative varieties’ is creeping on to the New Zealand wine shelves. The country’s cool climate has shown it is well suited to producing vibrant aromatic whites in the form of Sauvignon Blanc, so why not other fresh, fruity white varieties? There’s been a lot of talk about Albariño and Grüner Veltliner waiting in the wings in anticipation of the Sauvignon juggernaut finally getting a puncture. However, Albariño and Grüner collectively represented 0.15% of the national crush in 2020, so news of their ascendancy has been greatly exaggerated. Compared with Australia, where Mediterranean varieties now vie with Shiraz and Cabernet in new vineyards, alternative varieties remain a fringe show. Quality of these new whites is highly variable too although there are some Albariños definitely worth a look from Nautilus, Neudorf and Cooper’s Creek. However, the growers of Rías Baixas don’t need to lose sleep just yet.

Meanwhile, Pinot Gris plantings continue to rise – much to my frustration. From just 149 hectares in 1997, there are now more than 2,500 hectares planted, equivalent to almost 15% of the national vineyard. The country’s first government-appointed viticulturist Romeo Bragato praised Pinot Gris in 1906 and suggested that it might have a home here. At the end of the century, the country’s wine producers finally took his advice on board, but the vast majority of the resulting wines have little to commend them. The wines are often dilute and off-dry with faint aromas of pear or apple. It will be piled high and sold by the container load, but where’s the pride in that? There are, of course, some judicious producers who actually care for their Gris but there are too few of them. The small band includes Prophet’s Rock (made by Paul Pujol, who was the winemaker at Kuentz-Bas in Alsace for three years), Te Whare Ra, Dry River and Ata Rangi.

Pushing Boundaries

During my Master of Wine studies, ‘purity of fruit’ was commonly used as a descriptor to help justify choosing New Zealand as the country of origin in the blind tasting exam. However, this purity and squeaky-clean preservation of fruit can, at times, be a little predictable. I don’t want dirty wines, but a bit more daring wouldn’t be unwelcome. That said, experimentation has increased exponentially since I moved to New Zealand in 2009, whether that’s allowing a spontaneous fermentation or swapping a stainless-steel tank for a foudre or concrete egg, but there’s still a feeling of safety.

New Zealand is considered one of the most progressive countries in the world when it comes to women’s rights, the environment and employment rights. In a similarly progressive vein, the local wine community has embraced innovation from screwcaps to lighter alcohol research, but science does not imbue wines with soul. It may be too early in New Zealand’s development as a wine nation to find this by the tank load: the first Marlborough Sauvignon Blanc was produced in 1979, and it was another eight years before pioneering individuals crafted Central Otago Pinot Noir. This very new New World country doesn’t have a wealth of old gnarled vines, unlike the producers of Swartland or the Barossa Valley. Yes, vines are maturing, much like the first-generation of producers, many of whom are handing over the reins to their children. This transitional period will not only see personnel changes but new ideas.

The predominance of clean, pure wines could also be a product of an industry that has developed out of a conservative dairy-farming community that possessed an abundance of stainless steel. It is also a product of its own success: the popularity of Marlborough’s naturally fresh and fruity expression of Sauvignon Blanc shows no sign of slowing and if it ain’t broke why producers should fix it? Running a winery is a business, and classic New Zealand Sauvignon Blanc is good for business: it produces abundant crop levels, there’s no need to invest in expensive oak, and the entire vintage’s production can be sold within the year. Accountants in Montalcino can only dream of such rapid returns.

From Deluge to Drought

New Zealand is often on the flight path of tropical cyclones, forging a course from the Pacific Islands towards the country’s wine regions at the same time as pickers are dusting off their secateurs and heading out into the vineyard to pick the crop. In both 2017 and 2018, the remnants of tropical cyclones whipped up winds and lashed parts of the country at the worst time possible. “They were somewhat challenging harvests,” says Clive Jones winemaker and general manager of Marlborough’s Nautilus Estate. “During those two vintages we were making a decision based on pending weather events: it’s going to rain in two days, is this parcel good enough to go? You had to take a pretty pragmatic approach”.

The ensuing pair of vintages couldn’t be more different: 2019 and 2020 were exceptionally dry summers for large parts of New Zealand. In Marlborough, which accounts for around three-quarters of the national production, the start to the 2020 summer season was inauspicious with cool days and significant rainfall between December 16 and 19. Still, it was these spring rains, and a wet winter, that provided the soil, dams and rivers with the reserves that allowed the region’s winegrowers to navigate the dry months leading up to the 2020 harvest. That was not a luxury they had enjoyed the previous season: during the summer of 2019, Marlborough recorded its lowest rainfall since records began in 1930. The Ministry for Agriculture declared a drought across large parts of the country in early March 2019 as just 20mm fell in these months (compared with a staggering 315mm in 2018). Some irrigation systems were cut off in the weeks leading up to the harvest due to low river flows, causing “crippling water stress” for those affected.

With such dry conditions in both 2019 and 2020, there was little disease pressure, particularly fungal disease, which was a marked contrast to 2018. Matt Thomson, the co-founder of wine label Blank Canvas, says: “2019 and 2020 shared low botrytis levels in common. The weather from veraison onwards was very dry in both years. In 2020 we had quite low bunch numbers but spectacular flowering so the bunches were quite full in terms of berry numbers and we were worried that the bunches would be too tight, but it was so dry there were no problems.” In a wetter season, these high berry numbers combined with bigger berries could have led to bursting berries and split skins leading to botrytis infections and bunch rot.

The heat summation of the 2020 season (1344 Growing Degree Days) was a little above the long-term average but well below the figures of the warm 2019 vintage (1464 GDD). In March 2020, the key harvest month, it was dry and dished out cool nights, dipping to a rather brisk 3˚C (37.4˚F) in mid-March, a marked contrast to the warm evenings of March 2019. Kevin Judd, the founder and winemaker of Greywacke, says: “It looked like 2020 was going to be warm and early for the second year in a row, but then it cooled down quite significantly. It was like someone had turned down the thermostat and the acids hung in there. As a result, the 2020s are a little tighter than the riper, slightly lower acid 2019s.”

Taking the temperature of the winemakers and tasting the latest white releases, there seems to be plenty of evidence that the 2020 vintage might usurp 2019, but further 2020 releases will provide a fuller picture. There seems to be a sense of harmony and tranquillity to the emerging 2020 wines. The sense of calm in the wines could be down to the steady growing season: unlike 2019, there were no heat spikes and less water stress on the vines Anna Flowerday of Te Whare Ra Wines says: “2020 was a Goldilocks season: not too hot, not too cold, and even summer with no big heat spikes; dry but not too dry.” In 2019, it did get too dry for some: water stress, which can lead to leaves dropping from the canopy exposing the fruit to the bright sunshine, can be perceived in an angular, phenolic expression and pinched aromatics. That said, the big picture is that 2019 is an outstanding vintage for whites. There’s no shortage of ripeness, but there are several wines, particularly in the more temperate Hawke’s Bay that is riper than their usual selves and, as a result, lack some of the energy and a sense of purpose that makes New Zealand wines so lithe.

2020: The Vintage That Almost Wasn’t

While the vineyards seemed to avoid too much stress in 2020, it was, instead of the growers that were pulling their hair out as a national lockdown loomed in the middle of harvest. The escalation of New Zealand’s response to the COVID pandemic and several days of uncertainty over the possible downing of secateurs and shuttering of wineries meant some rushed to pick Sauvignon Blanc rather than face the prospect of leaving it to the local birds.

The country took the unprecedented step of enforcing a nationwide lockdown on March 25 at 11:59 pm. However, in last-gasp talks, the national wine association convinced its government to classify wine operations as an essential business. The streets were deserted in a scene akin to a post-apocalyptic zombie movie, but the harvest was able to continue albeit with strict rules imposed. Winemakers were forced to leave their families for weeks as strict bubbles were created. Offices became bedrooms; winery car parks became caravan sites and, for the lucky few, the luxury vineyard accommodation normally reserved for wealthy tourists, became their new digs. Wherever you turn, there is a story of sacrifice and separation. This is just one: “Our foreman Grant hadn’t been away from his wife for more than one night in 45 years of marriage, and he had to be away from her for the whole of vintage,” says Dog Point’s Sutherland.

Thankfully, the cool, dry weather meant that there were few complications, and both pickers and winemakers could take their time, unlike 2017 and 2018. “My take on 2020 is that it didn’t matter when you picked – today, tomorrow, it didn’t make a lot of difference. The flavours developed nice and slowly,” says Jones. “I think we picked our Sauvignon Blanc over a period of 20 days and, in non-COVID conditions, we would’ve taken another four or five days. In normal circumstances, you’d say ‘let’s pick tomorrow and go to the pub now’, but we couldn’t go to the pub, so we kept picking.”

While the pubs have since reopened, the borders remain closed to all but those willing to isolate for two weeks and pay the price of their quarantine stay, which leaves a potential hangover for wine producers during the 2021 harvest – who will pick the grapes and work the hoses?

Beyond Marlborough

Marlborough is the powerhouse of New Zealand wine, but there’s a whole lot more to New Zealand than a corner at the top of the South Island. In the country’s second-biggest region, Hawke’s Bay, the vines were on track for an early finish from the starting gun. The 2020 vintage was slightly warmer than the long-term average but cooler than the past three vintages. With just 72mm of rain from January through April, representing less than one-quarter of the average rainfall, drought spread across the North Island including Hawke’s Bay with locals talking of the ‘big dry’ causing misery for farmers. Wine producers suggest that wet weather before the new year (as well as irrigation) was key to keeping the vines going. Warren Gibson of Trinity Hill says:  What I think also is a positive versus say [the hot and dry] 2013 is that it was not so dry leading up to January, so the vines stayed healthier with good canopies. Whilst it is something of a joke to say that we have had four vintages of a generation in eight years [2013,’14, ’19, 20] it really has some truth.” In such warm seasons, picking dates play a large part in preserving the freshness of new release whites: Sacred Hill’s highly regarded Rifleman’s vineyard was picked two weeks earlier than normal in 2020 after a warm February. It seems the case is true with the newly released 2019 Chardonnays from Hawke’s Bay: they display the warm, fruit-filled vintage although, in some instances, lower natural acidities can leave a slightly sluggish impression.

New Zealand Chardonnay virtuosos Kumeu River also have an interest in Hawke’s Bay since buying a vineyard in 2017 to add to its Auckland estate. Rising property prices in the country’s biggest city and urban sprawl meant an expansion in Kumeu was no longer viable. Their focus on Chardonnay on the warmer North Island and early flowering meant that the Auckland fruit was safely in the winery before lockdown hit. While the 2019s have just been released, winemaker Michael Brajkovich MW suggests the best may be yet to come: “2019 was fabulous than 2020 came along and was better. They are so balanced in barrel already.”

While 95% of the country’s vineyards sit within 50 kilometres of the coast and are mainly located on the country’s eastern seaboard, Central Otago is an anomaly. The world’s most southerly wine region is located at a latitude of 45˚S, giving wonderfully long days, which are crucial to its viability as a wine producer. Surrounded by mountain ranges, protecting it from rain-bearing westerlies, it is normally home to New Zealand’s driest spot. Still, normality seems to be a concept that existed in the distant, pre-COVID past. In the summer of 2019, for example, while the rest of the country’s growers faced water restrictions, Central Otago, was having a relatively soggy time. Nigel Greening, the owner of Felton Road, says: “It was way down on sunshine and way up in rain events through the season. People kept saying ‘What a horrible summer we’re having’ but we typically get rainfall at night in Central and in 2019 vintage we had it during the day. The temperatures weren’t particularly low, and the heat summation was about average.” A run of settled weather into harvest kept the disease at bay and, based on my tasting; the Chardonnays are pristine and characterful with full flavour ripeness and a firm line of acidity offering refreshment.

Meanwhile, the 2020 season provided plenty of anxiety for producers on top of the lockdown. The cooler conditions meant that by late March, producers were wondering if the fruit would ever ripen fully – what there was of it, as yields were down almost 30% across the region. However, above-average temperatures in April and early May shunted the grapes to the finishing line. At Felton Road, the harvest took a lengthy 42 days later – one more day and the team would have picked over three months: March, April and May.

You’ve Come a Long Way

If New Zealand wine were a planet, it would just be completing its first orbit such is its youth. In that time, the country has placed itself firmly on the world wine map and made up ground on its European counterparts at lightning speed. I have a developed fondness for the people behind the wines: they are down-to-earth, warm and welcoming and are more likely to receive visitors in shorts and ‘jandals’ (flip flops) than suit and tie. In my new role at Vinous, I will endeavour to bring you closer to this beautiful land at the bottom of the earth, exploring developments on the ground, keeping track of trends and offering praise where it’s due – as well as calling out the duds. On the domestic scene, several cheerleaders dole out high praise to anything that’s been bottled, and that does both the drinker and the maker a disservice. I won’t shy away from offering objective opinion and hope that, as a result, Vinous will become the go-to global site for New Zealand wine coverage.

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Air New Zealand’s reveals new wine list

air-new-zealands-reveals-new-wine-list579a9c159e2afWine experts have settled on a list of close to 50 wines, some costing more than $100 a bottle, for Air New Zealand to select from for its business class passengers.

Six of the nation’s leading independent wine experts have selected “The Fine Wines of New Zealand” – to serve in planes from September.

A selection panel comprising Masters of Wine Alastair Maling, Michael Brajkovich, Sam Harrop, Simon Nash and Steve Smith along with Master Sommelier Cameron Douglas has agreed on the list for 2016 which includes 47 wines representing seven varietals.

One of the key criteria was consistency, with a wine having had to have been produced to an ”exceptional standard” for a minimum of five consecutive years.

Air New Zealand chief operations officer Bruce Parton says the airline had been a longstanding supporter of New Zealand’s wine industry.

It spends about $6 million a year on wine for passengers throughout aircraft.

“We believe we can help further build awareness and appreciation of these world class wines with international travellers and propel leading New Zealand wineries to even greater commercial success,” Parton said.

The wines would be promoted through its inflight entertainment system, at offshore events and using contacts internationally to help open up key export markets for the wineries should they need this support.

The airline’s specialist inflight wine consultants, who are based in New Zealand, China and the United States, will select wines from the list for serving in business premier cabins. Not all on the list of 47 would make it on board as some do not react well to high altitudes or are available in sufficient quantities.

Parton said it was important that the wines were selected independently of its existing wine programme.

”We look forward to working closely with the wine masters in the coming years to compile this list annually.”

In 2014 Air New Zealand moved to a three-year deal with a single supplier, Villa Maria, in its economy section which upset some in the wine industry, but which the airline said had been part of simplifying the supply chain.

The Fine Wines of New Zealand for 2016:

Aromatics
Felton Road Dry Riesling 2014
Felton Road Block 1 Riesling 2015
Framingham F series Riesling Kabinett 2015
Johanneshof Cellars Gewürztraminer 2014
Stonecroft Gewürztraminer 2015
Te Whare Ra Toru SV5182 2014
Millton Vineyards Clos de Ste Anne Chenin Blanc 2014
Prophet’s Rock Pinot Gris 2014
Dry River Pinot Gris 2014

Pinot Noir
Felton Road Block 3 2013
Burn Cottage 2014
Valli Bannockburn 2014
Rippon Vineyards Tinkers Field 2012
Bell Hill 2012
Ata Rangi 2013
Dry River 2013
Craggy Range Aroha 2013
Kusuda 2013

Bordeaux style
Te Mata Coleraine 2014
Craggy Range Sophia 2013
Villa Maria Reserve Cabernet Sauvignon Merlot 2013
Esk Valley The Terraces 2013
Stonyridge Vineyard Larose 2014
Church Road Tom 2013

Sauvignon Blanc
Cloudy Bay Te Koko 2011
Astrolabe Province 2015
Dog Point 2015
Greywacke 2015
Saint Clair Reserve Wairau 2015
Vavasour 2015

Chardonnay
Kumeu River Mate’s Vineyard 2014
Neudorf Moutere 2011
Sacred Hill Riflemans 2014
Dog Point 2013
Felton Road Block 2 2010
Villa Maria Keltern Vineyard 2014

Sparkling
Nautilus NV
Akarua Vintage Brut 2010
Deutz Blanc de Blanc Vintage 2011
Quartz Reef Vintage 2010

Dessert wines
Forrest Wines Botrytised Riesling 2012
Framingham Wines Noble Riesling 2013
Framingham Wines ‘F’ Gewürztraminer 2014

Syrah
Craggy Range Le Sol 2013
Trinity Hill Homage 2013
Bilancia La Collina 2013
Te Mata Bullnose 2014

6:30 AM Friday Jul 29, 2016 | Read more by Grant Bradley, NZ Herald

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Six New Zealand Chardonnays you should be drinking now – In The News

Daniel Honantheguardian, Thursday 28 May 2015

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Head to cellar doors to taste some of these great New Zealand chardonnays. Photograph: Alamy

Fictional chardonnay swillers, Bridget Jones, and Kath and Kim have a lot to answer for when it comes to one of the world’s noblest grapes, and why, for the past 10 years or so, many of us have stopped drinking it. Not only has it become uncool to drink chardonnay but the product itself has suffered due to the deluge of cheaply produced, homogenised and heavily oak-chipped versions of this most versatile Vinifera. The 1980s and 90s were awash with over-the-top, tropically scented, fat, blousy and nearly chewable renderings of the grape that Australian winemakers went on to conquer the world with.

Back in its hometown of Chablis, France, chardonnay has been revered for more than 500 years. Depending on where and how it’s grown, the grape’s versatility is unquestionable. Great examples can swing from lean, steeled, cold stream refreshment, to sweet late harvest wines of heady line and length, stopping at all stations, good, bad, and ugly, as it goes. Nowadays, a zippy glass of sauvignon blanc from New Zealand, is more popular with your average drinker than a glass of heavy, creamy, chardonnay. In fact, sav blanc accounts for 72% of the total wine produced by New Zealanders, with Aussies being the largest export market.

You could argue that if scenes from Kath and Kim were being written today, these reflective characters would, more than likely, be pouring themselves a glass of Sauvy Bee, instead of “Kar-don-ay”. But chardonnay is timeless, and its ability to match effortlessly with food means phrases like, “ABC; Anything But Chardonnay”, is something you will rarely ever hear spoken, by those in the know.

I love New Zealand chardonnay. In the warmer, sunnier climes of the north, in places such as Gisborne, Hawke’s Bay, and Nelson (top of the South Island), chardonnay is scented with fresh tropical fruits and rounded textures, similar to the rolling hills that bound along the horizon. The further south you go, the cooler it gets, and chardonnay grown in the Marlborough, Waipara, and Central Otago regions, here, express their revitalising, snow peaked landscapes, as New Zealand’s alpine country pushes further up, into the sky.

white-wine-011
Chardonnay – worth giving up your sauv blanc for. Photograph: Corbis

After a recent visit, here are my top picks of New Zealand chardonnay.

2013, Crazy By Nature Shotberry Chardonnay, Millton Vineyards, Gisborne, Certified Organic, 13%, $22

James and Annie Millton have been biodynamic before it was cool. Second tier, but by no means second rate, the Shotberry chardonnay is like a safe option gateway drug into the wonderful world of northern New Zealand chardy. A blend from two distinct estate owned sites, Riverpoint and Opou, this wine is like drinking Gisborne in a glass. Ripe yellow fruits and florals, cooled by ocean spray, ripple above a barely noticeable raft of oak, which seems only there for textual protection, rather than full-blown armament.

2013, Bilancia Chardonnay, Bilancia, Hawke’s Bay, 13%, $29

Winegrowers, Lorraine Leheny and Warren Gibson are all about balance. There are six letters in both of their last names, they are both Libran, and their wines taste as if Lady Justice had made them herself, hence the name; ‘”bi’lancia” (be-larn-cha), meaning balance, harmony and equilibrium in Italian. If their La Collina syrah is the rapture, then this chardonnay is like some kind of intense party beforehand. The smell of gunsmoke and soft white flowers mingle with the air inside the glass, carrying with it pear skin, white stone fruit and salted honey aromas, while flavours of crisp green apple, buttery shortbread, like baked apple pie with slices of white peach glazed on top, provide the formula for flavour in this divine example of chardonnay from Hawke’s Bay.

2013, Hope Vineyard Chardonnay, Greenhough, Nelson, Certified Organic, 13.7%, $35

Andrew Greenhough is a man with a masters in art history, who gave up his ambitions of being an art gallery curator – a career which would have seen him showcasing other people’s artistic creations – and instead moved to Nelson with his wife Jenny, where they purchased a vineyard, in a place called Hope. There they set out to grow and create their very own works of art. This wine showcases the real strength of this region’s potential for making great chardy, à la the revered clays hills of the Moutere. Breathe deep, the golden sunlit liquid that possesses fleshy aromas of yellow nectarine, salted buttered popcorn, and green pineapple core. Luscious, not lean, curvaceous, never flabby. This wine is not distributed in Australia, and I have no idea why, but if you are travelling in the region it’s worth stocking up on.

2014, Chardonnay, Te Whare Ra (TWR), Marlborough, Certified Organic, 13.2%, $38

Anna and Jason Flowerday take winegrowing very seriously. After all, their livelihood depends on it. That’s why all their wines have a certain laser-guided precision about them, which is not to say that they lack soul, but rather, drinking a TWR white wine is like listening to a high-fidelity live performance of Daft Punk, circa 2007.

Last year was an outstanding year for the Flowerday’s, and it shows in this vitally brilliant single estate wine. Imagine, butter melting on hot river stones while cool glacial waters that smell like white linen flowers, citrus, crunchy nectarine and other stone fruits rush over them at pace, cleansing and cooling the stones, and leaving behind fine mineral traces of residual adrenaline and joy … well, that would be an understatement.

2014, Home Chardonnay, Black Estate, Waipara , 12.5%, $45

Located in North Canterbury, on New Zealand’s South Island, Waipara valley is home to a number of premium winegrowing estates, including Black Estate, where they grow chardonnay from 21-year-old vines that were last irrigated in 1998. Winegrower, Nick Brown’s meticulous attention to detail has resulted in a wine that is all torque, which is backed up with precise lines and sleek curves. In another life, Nick may have been an Italian carmaker.

Full secondary ferment provides a textual grip that seems to have done nothing to squash the racy acids this wine drives along on. Gunsmoked cheddar, lemon spritz and coconut shavings provide the perfect hook to open wide and drink deep all the angular richness of mango skins, lace, and green pineapple core that’s held inside the glass.

2013, Block 2 Chardonnay, Felton Road, Central Otago, Certified Organic, 14%, $45

The Central Otago landscape was carved from hyperbole. The mountains, the ranges, the rivers and lakes, the snow, the dirt, and the green, then gold, then red leafed vines. From sunrise to sunset, Central Otago is proof that God is a wine drinker.

Felton Road might just be the most unimaginative name for a wine label, and yet they make some of the most captivating wines in the country. The Block 3 chardonnay is deeply golden in colour and smells like frozen tropical fruits; crisp melon, fleshy pineapple, mango skins – then, soft lime, nuts and spiced honey. Upon each element sits tiny frozen flakes of ice, providing razored tension. Like sails unfurling in the wind, this wine is supple, nimble, and graceful as it goes in a round, around your mouth, down past your heart to, at last, rest in your belly and shine sunlight on your soul.

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In the News – Dec 2014 Emirates invests in NZ wines

Cabin crew member and New Zealander Troy Whittle in the Business Class lounge bar aboard an Emirates A380 flight into Auckland. Photo / Greg Bowker

Emirates has unveiled details of its more than half a billion dollar “liquor investment” programme.

The airline says that on any given day, more than 60 different wines, champagnes and ports, sourced from vineyards in 11 countries, including New Zealand, are served onboard Emirates to passengers throughout their planes.

It has more than 1.2 million bottles aging in its own cellar in Burgundy, France, some only ready for drinking in a decade or more.

Champagne is the most popular drink in first and business class and by volume 51.5 per cent of Champagne aboard is drunk in the economy section.

New Zealand wines served inflight with Emirates over the past two years include; Cloudy Bay sauvignon blanc, Yacht Club sauvignon blanc, Metis sauvignon blanc, Amisfield sauvignon blanc, Spy Valley sauvignon blanc, Isabel Estate sauvignon blanc, Felton Road pinot noir, Rippon pinot noir, Craggy Range pinot noir, Peregrine pinot gris, Mills Reef Gimblett Gravels Reserve syrah.

New Zealand wines have featured in first, business and economy class on Emirates flights.

Emirates, which flies four times daily from New Zealand to Dubai and beyond via Australia, has a dynamic strategy of buying wines, and an intensive programme to secure the best vintages for future consumption by buying “en primeur” often before the wines are bottled and released to the market.

The airline’s experts hand pick and secure the wines served onboard.

President Emirates Airline Sir Tim Clark said that over a decade ago the airline moved away from the usual corporate procurement process and decided to take control of its own destiny.

“We could have taken the easy way out – just do the maths for how many bottles we’d need in each cabin class over a year, then put it up for tender. But with the scale of our operations, this would limit our choices as not many producers can offer the quantities we’d need, at the quality standards that we’d want.”

The airline has spent more than US$500 million on wine and spirits to date.

“Sure, it is a big investment. But wine and champagne will always be an important aspect of our onboard product therefore we take a long term view. It is simply part of our rigorous planning process.”

Besides wines, the airline serves 43 different spirits and 12 different cocktails.

The 30-year-old airline is one of the biggest in the world and has the largest fleet of Airbus A380 aircraft.

NZ Herald, Thursday Dec 4, 2014 – Grant Bradley – Aviation, tourism and energy writer for the Business Herald.

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Keeping it in the Family, Neudorf Vineyards

NeudorfNeudorf Vineyards have appointed Todd Stevens from Felton Road as their new winemaker.

Announcing the appointment, Neudorf’s co–owner Tim Finn said he was delighted to welcome a winemaker of Todd’s calibre to the Neudorf team.

“Both Neudorf and Felton Road are members of the Family of 12 and we share a culture of integrity and excellence. Todd is very familiar with our wines and looks forward to growing the reputation of Neudorf internationally.”

Todd will move to Nelson at the start of August.

“Both Todd and Neudorf Viticulturist Richard Flatman are refugees from Central Otago and share a kindred interest in organic viticulture. We see the collaboration between vineyard and winery as essential in the production of fine wine.”

The Neudorf winemaker position attracted international interest and Tim says the quality of applicants was stunning. “ We had many fine winemakers to choose from but in the end Todd’s varietal experience coupled with an intelligent and sympathetic attitude to wine making won the day.”

Neudorf’s vintage is coming to a close and Tim says the crop is in wonderful condition with excellent flavours and he just wishes there was more of it.

“Cold weather in early December effected flowering across all varieties, and 2012 looks like being a much reduced vintage for most regions.”

Neudorf Vineyards
0064 35432643
www.neudorf.co.nz