Want to try something new, and not already a member? Come on your own, grab a friend, workmate or partner and join us for our next tasting. Take a look and see who's presenting. Scroll down to view the website.
It is great to have everyone help with the tables and chairs at meetings and taking the same down at the end. Also, please remember to take your table’s spittoons/water jugs/cracker plates back to the kitchen.
PLEASE NOTE: We can’t arrive to do the setting up activities any earlier than 7:30pm as we interrupt the cleaner(s) schedule, the cleaners are in the hall until 7:30pm.
Looking Ahead
December – Christmas Dinner, Le Marche –your committee has decided that this evening will have a larger than usual subsidy, plus corkage, with the usual glass of bubbles on arrival to start off the festivities. An order form for the meal, plus payment will be sent out separately.
January 2025 – Reminder: Currently, there is no function planned for January.
It was great to have a Central Otago winery present to us by Justin, the North Island and Australian sales manager presenting. We had 32 people attend, with lively and enquiring discussions and somewhat very different tastings to experience.
We found out that the owners of Peregrine are heavily into bird conservation, hence the name of the vineyard, although it’s not a NZ Hawk. Their prime focus in this area is the Saddleback [Tieke], with injured birds being housed, recuperated and released back into the wild.
Nadine Cross is their wine maker and focusses on balance in the wines she produces. While the whole team help with vintage, from picking by hand usually, to processing and finally bottling, so everyone gets an all-round experience with the vineyard.
Peregrine are situated in a mountainous wine growing area, with their vineyard sites in Bendigo, Pisa and Gibbston areas. They were certified as organic from their 2017 vintage and have now been certified as Biodynamic recently. Congratulations!
A reminder of the wines we tasted during the evening:
Wednesday 13th November, 8 pm Start Door Price: Members $20 / Guests $25
Discover the Art of Sparkling Wines: A Special Wine Tasting Event
Join us for an exquisite journey through some of the finest sparkling wines from around the world. Whether you are a seasoned connoisseur or a novice eager to explore, this curated selection promises to delight your palate and expand your appreciation for bubbly wines.
The Club can provide a flute for members, stressing one per member, but please feel free to bring your own if you wish for the evening.
Here’s what’s on our tasting list
Hunters Offshoot Pet-Nat Origin: Waihopai Valley, Marlborough, New Zealand
We kick off this sparkling adventure with the charming Hunters Offshoot Pet-Nat. Sourced from the picturesque Waihopai Valley, this wine is a true artisanal creation. With its natural fermentation process, it captures the essence of the lush Marlborough terroir. Expect vibrant bursts of fruit and a refreshing, slightly effervescent profile that sets the tone for an exciting tasting experience.
Louis Perdier Brut Excellence Origin: Languedoc, France
Next, we venture to the sun-kissed vineyards of Languedoc for the Louis Perdier Brut Excellence. Known for its elegant balance of fruit-forward flavours and crisp acidity, this Champagne-style sparkling wine is predominantly composed of Chardonnay and Pinot Noir grapes. Its fine bubbles and hints of green apple and brioche make it a delightful choice for those who appreciate the classically refined sparkling wines of France.
Tempus Two Prosecco Origin: King Valley, NSW, Australia
From the King Valley in New South Wales, we bring you the Tempus Two Prosecco, crafted from the Glera grape. This refreshing sparkling wine charms with its light, fruity notes of pear and citrus, accompanied by a delicate floral aroma. A perfect aperitif, it pairs beautifully with antipasti or can be enjoyed on its own for a sunny afternoon.
Gancia Prosecco Origin: Trentino, Italy
We cross the globe to Italy’s Trentino region to sample the renowned Gancia Prosecco. Known for its crispness and elegance, Gancia Prosecco features a light, frothy mouthfeel with an array of flavour notes from ripe peaches to refreshing herbs. This wine is a testament to timeless Italian tradition in sparkling wine production—perfect for any celebration.
Maude Methode Traditionale NV Origin: Central Otago, New Zealand
Experience the careful craftsmanship of Maude Methode Traditionale NV from Central Otago, an area celebrated for its unique climate and soil, ideal for high-quality wine production. This traditional method sparkling wine offers complex layers of flavour, featuring stone fruits, nutty undertones, and a long, creamy finish, making it a standout selection for any true wine lover.
Champagne Lanvin Origin: Epernay, France
No sparkling wine tasting would be complete without the iconic Champagne. We proudly present Champagne Lanvin from the heart of Epernay. This exquisite bubbly epitomizes the elegance of true Champagne, characterised by fine bubbles, balanced acidity, and flavours that blend ripe fruit, floral notes, and a touch of minerality, making it a luxurious choice for any occasion.
Veuve du Vernay Brut Rose Origin: France
We conclude our tasting with the beautifully vibrant Veuve du Vernay Brut Rosé. This charming French sparkling wine features a delightful pink hue and lively notes of red berries, perfect for those looking for something fruity yet refreshing. The appealing aroma and taste will leave a lasting impression, making it an excellent way to end the tasting.
We look forward to seeing you Wednesday 13th November for a memorable evening.
The committee expressed a little angst at only 22 attending for Misty Cove.
We hope that people will support the committee’s work, especially with the Central Otago vineyard Peregrine for October.
Thanks for your support
It is great to have everyone help with the tables and chairs at meetings and taking the same down at the end. Also, please remember to take your table’s spittoons/water jugs/cracker plates back to the kitchen.
PLEASE NOTE: We can’t arrive to do the setting up activities any earlier than 7:30 pm as we interrupt the cleaner(s) schedule, the cleaners are in the hall until 7:30 pm.
What a brilliant evening! For those that couldn’t attend, you missed a good evening. We had 22 in attendance.
The evening’s presenter was Manu, Misty Cove’s South African born, and French trained Chief Winemaker. He spoke with us, answering questions and explaining why they use mainly Acacia wood barrels or rather ‘puncheons‘, which are smaller-sized barrels; as well as oak, and the effects of both woods on the various wines they make. These are imported from France and Italy. He explained how they do their harvest and where grapes come from, from the different plots they have and sometimes, where grapes they use come from outside of their district, i.e. Gisborne!
The wines are made to be on the slightly dry side, rather than the sweet side and were very interesting to taste, with sometimes surprising results.
Misty Cove has previously focused on the export market to date but have now begun focussing on the New Zealand market to introduce their wines to.
A reminder of the wines we tasted during the evening:
2022 Misty Cove Waihopai – this is their Rosé, this year the blend is Chardonnay/Pinot Noir, made with a slight fizz, and yes, it’s the champagne mixture! Their Rosé is not necessarily made with the same grapes every season.
2024 Misty Cove Estate Sauvignon Blanc – this was a surprise to non-white drinkers, whilst it smelt like a Sauv Blanc, it was smooth in the mouth!
2023 Misty Cove Estate Pinot Gris – this has 2% Gertz within in, and Manu said that over time this could get more dominant within the mixture.
2024 Misty Cove Landmark Albarino – a Spanish grape that it gaining in popularity, the grapes for this vintage come from the Gisborne area
2024 Misty Cove Landmark Riesling – again, 10 ton of grapes were brought from contract growers for this vintage, and while this wine is young it will get the kerosene people are used to with age
2022 Misty Cove Landmark Chardonnay – smooth and light in the mouth
2023 Misty Cove Estate Pinot Noir – this is their entry-level label, but with lots of fruit flavour in the mouth, this tipple was popular with those at the table.
Wine with Altitude | Peregrine Wines Wednesday 9th October, 8 pm Start Door Price: Members $14 / Guests $18
Taking a ‘hands on’ approach to winemaking since 1998 the McLachlan family strive to produce wines that embody the absolute best of Central Otago.
This passion for the land runs in their family and is a hallmark of Peregrine as a business.
Organic farming is fundamental to every aspect of Peregrine Vineyard Estates, with an holistic approach that integrates crop and livestock farming with vineyard management.
The talented estate farming team are as adept at nurturing wines, as they are developing new land, or working with livestock.
Peregrine’s quest for outstanding Central Otago wine begins in the three distinct sub-regions from which they draw their fruit: Bendigo, Pisa and Gibbston, where their landmark winery rises up amongst rugged rock reefs and ancient hills.
In each of these locations, their commitment to the organic farming and viticulture guarantees fruit of the highest quality, imparting the clearest expression of character to every vintage.
A natural extension of their passion for the land, Peregrine are dedicated to helping protect some of NZ’s rarest native birds. As well as taking part personally in some of this country’s most successful preservation programmes, Peregrine is proud to have worked with the Wingspan Birds of Prey Trust, DoC and the Fiordland Conservation Trust.
Peregrine wines spectacular, architecturally designed Winery and Cellar Door are open Mon-Sat 11 am-4 pm for wine sales and experiences.
Our wines for the evening:
2023 Saddleback Riesling
2023 Peregrine Sauvignon Blanc
2023 Saddleback Rosé
2023 Peregrine Pinot Gris
2022 Saddleback Pinot Noir
2022 Peregrine Pinot Noir
We look forward to seeing you Wednesday, 9th October.
Six of our Club joined Western Hills Wine Society for a Rockburn evening.
The Western Hills Wine Society sent an invitation to us, which was shared along with our last newsletter, to join them for their wine club evening hosted by Rockburn from Central Otago. The presenter was one of their wine-making team, Malcolm Rees-Francis.
Rockburn specialises in Pinot Noir, but the wines for the evening were:
2023 Rockburn Stolen Kiss Rose
Rockburn Amber is a Pinot Gris fermented like a Pinot Noir
Rockburn Chardonnay
Devil’s Staircase Pinot Noir
2023 Rockburn Pinot Noir
2022 Rockburn Eleven Barrels Pinot Noir
2022 Rockburn Twelve Barrels Pinot Noir
2022 Rockburn The Art Pinot Noir
We were asked to keep a little of each of the Pinot Noirs in our glasses for a vertical tasting as they rolled out. As always, it was an interesting comparison, with some divergence as to which was best.
The Amber wine was called an ‘orange wine,’ and this type of wine originates from the Georgia area of Europe. It is an interesting tipple with a nice orangey colour, slightly murky, i.e., not filtered when it left the barrel, and the Pinot Gris has spent a year in oak. This wine is built to age over ten years if you like to cellar it.
It was an interesting and fun evening with a welcoming crowd.
Those of you who watch Country Calendar may have seen Churton Wines on Sunday 28th July 2024.
PRODUCING SOULFUL, ORGANICALLY CERTIFIED WINES FROM OUR DISTINCTIVE HILLSIDE VINEYARD IN MARLBOROUGH, NEW ZEALAND
For the past 30 years Sam and Mandy Weaver have farmed the land with a delicate hand, long before it was fashionable, and approached the vineyard with strong ecological values, a focus on biodiversity and adopted biodynamic principles. The wonderful diversity of the property from its mature trees and native bush to the riverbed and pastureland first attracted them to this special place. This is a family farm with three generations living and working on it, a herd of Red Devon cattle, that get let into the vines after harvest at Autumn, beehives, chickens and the family dogs.
Sam Weaver looked at an overview of their property and decided it looked like a side of beef, so all the different blocks are named after cuts of meat!
The reins have now been handed over to the second generation, Ben and Jack, who bring youth and innovation to the Churton vineyard and cellar.
Biodynamic farming allows them to truly express their unique hillside vineyard site and its soil. They learn daily from the farm and are always seeking ways to challenge themselves and convention, experimenting with a traditional approach to winemaking to bring out the best from their vines. They firmly believe that the source of exceptional wines lies in the vineyard.
Their biodynamics involves Microbiology, Macro-biology, Cosmic biology and Spiritual biology, and their wines cover 22ha of their 51ha farm.
They focus on four grape varieties, which they believe are best suited to the undulating hillside vineyard with its north-east aspect, clay soils and specific micro-climate. They are:
Sauvignon Blanc
Viognier
Petit Manseng – they are NZs main producer of this wine, a native to France’s Jurancon area
Pinot Noir
Churton also has a Wine Club if you would like to join.
We are still focusing on growing our member numbers. If you know someone who would like to come out once a month and taste some really great, different, and sometimes otherwise inaccessible wines, please pass on our flyer to them when you mention us.
34 members and one guest attended the evening; tastings and sales were good.
Our presenter for the evening was Brent Linn from Wairiki, and as well as giving a brilliant talk about the terroir of the region and how the wines were different, Brent gave a personalised view of the owner of Petane and his families’ losses from Cyclone Gabrielle where they lost everything. Phil Barber lost his house, vineyard, restaurant, and a neighbour’s brewery; his brother also lost his property. The good news is that they didn’t lose family; all were safely rescued.
Phil Barber continues to make wine, but now the grapes are from neighbours, and the latest batch he is working with is from Gisborne. His wines are worth seeking out.
The different labels certainly made for an interesting evening, and a reminder of the wines we tasted during the evening are:
Wednesday 11th September, 8 pm Start Door Price: Members $12 / Guests $16
This evening is to be presented by Misty Cove’s South African and French-trained Chief Winemaker, Emmanuel ‘Manu’ Bolliger. Manu’s philosophy is simple: get the grapes right and do very little in the winery. When he is not getting his hands dirty in the vineyard innovating their wine program with Acacia wood puncheons, working with new varietals or just getting all-round creative with new styles of wines – you’ll find Manu off the grid, hunting somewhere in the wilderness, or creating his own cheese, cured meats and olive oil at his piece of paradise in Rarangi.
Misty Cove isn’t your typical wine brand. Founded in 2008 by New Zealander Andrew Bailey, it’s a story of breaking conventions. Now led by a tight-knit crew team, who blend traditional winemaking with Kiwi ingenuity, crafting bold wines that defy expectations. With vineyards across Marlborough and New Zealand, their wines travel worldwide, embodying their motto, “Wine for Good Times.” They celebrate individuality, encouraging people to forge their own paths and share memorable moments over a glass of Misty Cove Wines.
Our wines for the evening are:
2022 Misty Cove Waihopai
2024 Misty Cove Estate Sauvignon Blanc
2023 Misty Cove Estate Pinot Gris
2024 Misty Cove Landmark Albarino
2024 Misty Cove Landmark Riesling
2022 Misty Cove Landmark Chardonnay
2023 Misty Cove Estate Pinot Noir
Misty Cove Wine Group Limited offers more than just quality wines. The company also boasts cellar door accommodation located in the heart of the Marlborough wine country, away from it all, while still being close to all the good stuff. The accommodation comes complete with a private pool, garden, barbecue facilities, free WIFI, and free private parking.
From the Misty Cove website
Ask any winemaker and they’ll tell you that the flavour and characteristics of a wine shouldn’t be overly influenced by the wood during fermentation. Instead, the wood is intended to support the wine – and merely add a little ‘spice’. It’s a balancing act between the flavours of the wood and the fruit.
Lately, a few winemakers have been questioning the dominating role that oak has played in winemaking. There is the view that by adding something to the wine – that ‘woodiness’ in oak – you’re merely masking or adding too much to the fruit and fermentation.
In walks acacia wood to the scene, who is now unquestionably the new player in town. Winemakers have discovered that judicious use of acacia barrels during production adds floral notes, improved texture and less of a “woody” taste. Thus, the appeal of acacia barrels lies not so much in the flavours they impart but rather the lack of flavours. Compared with oak, acacia’s contribution is mostly textural.
Firstly, it’s native to America and it was brought over to Europe in the 17th century. Its common name is Black Locust tree. And it’s actually a family of the legume, so it’s a legume. Acacia, which comes from forests in northern France, is sawed rather than split into saves, and is now used by a handful of wineries worldwide.
Membership is still at the top of mind for your committee members. Can all members please endeavour to seek out new members. Bring along fellow wine enthusiasts, neighbours or friends that want to join in our monthly evenings, emphasizing that this is a very good value proposition and a great exposure to wines you may never have known about, or tasted!
Please remember to promote that as a bonus for potential members, our meetings are held in close proximity to both the Johnsonville Train Line and the bus station.
The committee is formulating a short pamphlet for anyone who wants one to hand out to explain our Club a little bit.
Thanks
Thanks again to everyone who helps with the tables and chairs at the start of our evenings and taking the same down after the meeting. Also taking the tables contents: spittoons/water jugs/cracker plates back to the kitchen.
Looking ahead
September – Misty Cove, Blenheim with presenter Carlos Rojas Stiven October – Peregrine, Gibbston Highway Queenstown November – Bubbles Evening, tbc