Wow, what a year. We have had everything from tough economic times to an earthquake that made the world sit up and take notice then the tragedy at Pike River that has effected so many people on the West Coast in a number of ways.
Sitting at the top of the South Island we seem to have been sheltered from much of the direct pain suffered others; our economy hasn’t been too bad, not easy but not disastrous. We supported our fellow New Zealanders in their tough times in Canterbury and on the Coast and we supported wine industry by continuing to buy local and searching out some great deals at the supermarkets and liquor outlets.
While the wine industry has been struggling on a national basis, particularly in Marlborough, local wineries have hunkered down, keeping costs under control and focusing on producing some outstanding wines from a great vintage so they can thrive into the future.
In recent weeks we have seen the release of some super wines to enjoy over the holiday season and here are a few I will be enjoying. I already have my Christmas French bubbles sorted – a bottle of Pol Roger ‘Pure’ from Casa del Vino but I think I will make sure there is a bottle or two of No 1 Family Estate’s ‘2006 vintage Virginie Cuvee’ ($58 - a rich mousse and palate with flavours of hazelnut and fresh lemon zest crispness) and their new Rose ($45 – merest blush of salmon pink colour, delightfully well balanced dry style with lashings of cherry and soft nut characters) floating around to welcome in the New Year.
While I am having some time off in the summer sun I am bound to enjoy a bottle of Pied Stilt Pinot Gris ($14.95, fresh and delicate rather than big and sweet, aromas with apple and citrus characters) with a seafood lunch somewhere and more than one bottle of Greenhough Vineyards gewurztraminer ($20 – rich aromas, lush full bodied style bursting with lychee and stonefruit flavours) will find its way to our barbecue table.
On Christmas Day other than champagne there is only one thing certain, we will be enjoying the world class Seifried Estate Sweet Agnes Riesling (about $20) with dessert. 375ml of seductive, lush sweetness to finish the meal with.
I may not make it over the hill to Golden Bay but if you do be sure to check out some of the local wineries. If you are like me and won’t get there then you can still get a taste of the Bay’s wines by popping into Casa del Vino and selecting something from the range made by Parr & Simpson. They produce a beautiful range of wines that have a European style elegance rather than just big fruity wines.
Whatever your plans are for this holiday season please don’t drink and drive, enjoy wine in moderation with food and I will see you again next year. I hope you have a safe and happy Christmas and a very prosperous New Year.
I have been drinking
Parr & Simpson Limestone Bay 2009 Chardonnay - $22
Michael Cooper gave this wine 4 ½ stars and says Parr & Simpson is a label worth discovering. Now that he has told everyone about them you need to make sure you get your share quickly. This chardonnay has a full palate weight with stonefruit, citrus, nut and cream flavours. A slight austerity in the mid-palate adds a complexity that is quite exciting. This is a true delight.
Ohau Gravels 2010 Pinot Gris - $25
Classic quince and pear aromas are reflected in the flavours but with a twist of mandarin and a streak of minerality. Juicy acidity with a hint of Turkish delight sweetness in the finish make this a complete pinot gris experience.
Showing posts with label Ohau - Kapiti Coast NZ. Show all posts
Showing posts with label Ohau - Kapiti Coast NZ. Show all posts
Monday, December 27, 2010
Thursday, March 18, 2010
Wine releases
In the wine world we live in these days there is a continual stream of new wines being released by producers all year round, some are sent to market while they are young and fresh while winemakers retain some for release later in the year when the wines have spent a little time resting in bottles.
Red wines in particular are generally released a year or more after being bottled and many winemakers like to make us wait until the flavour and structure components are a little more in sync with each other before we get our hands on varieties like chardonnay and riesling. When they are initially bottled some components dominate others and letting the wine age a little before release gives the wine a chance to show what it is really made of.
Each year there is a race to see who can get the first sauvignon blanc onto the shelves, a practice I am not particularly fond of because I don’t think the wine is being released when it is ready. Some of these wines are ok but they will never be great. Last year we saw a few sauvignon blancs made from grapes harvested in late March and early April hitting the shelves in June, in my opinion way too soon. August, September and October saw a slew of 2009 wines leaving wineries and heading for the shelves and about the same time we started seeing a number of 2008 red wines being offered for sale.
However Neudorf Vineyards always release the sauvignon blanc they make in one year at the beginning of March the following year, just before they start harvesting the next vintage. Why? The complex, weighty style of sauvignon blanc they make takes a little time to reach its peak drinking potential and the Finns want you to enjoy their wines at their best.
Just over 10% of the Neudorf Vineyards 2009 sauvignon blanc ($22) was fermented on old oak barrels to add some texture complexity and the result is a sauvignon with a luscious viscosity to the texture as well as bright fresh tropical fruit flavours.
With the cooler weather we have had this summer the 2010 harvest is running about two weeks late so this year most of the region’s winemakers will get to enjoy Easter working 24/7 in the vineyards and wineries while you and I get to enjoy the early autumn sun. Even though the season is running a little late with an overall slightly lower yield this year (not a bad thing with an oversupply of some varieties) all reports point to fantastic quality in the vineyards.
I have been drinking
Woven Stone Ohau 2009 Sauvignon Blanc – RRP $16-17
This is the first vintage of this wine made from grapes grown near the Ohau river on the Kapiti Coast north of Wellington. Green capsicum tones dominate the aromas and blend delightfully with green apples and passionfruit in the palate. Mouth-watering acidity and a flash of flinty minerality make it dangerously easy to drink.
Neudorf Vineyards 2008 Moutere Pinot Noir - $49 from the cellar door
This wine is made from a blend of fruit grown on Neudorf Vineyards home vineyard and from a small block of vines in Pomona Road and the result is a seductive delight with flavours and textures that flow through your palate. Upfront spiced cherry fruit flavours with a touch of charred oak give way to floral violet tones then the talcum fine tannins and a touch of juicy acidity take over. This wine is very young but has all the hallmarks of a quality pint noir.
Red wines in particular are generally released a year or more after being bottled and many winemakers like to make us wait until the flavour and structure components are a little more in sync with each other before we get our hands on varieties like chardonnay and riesling. When they are initially bottled some components dominate others and letting the wine age a little before release gives the wine a chance to show what it is really made of.
Each year there is a race to see who can get the first sauvignon blanc onto the shelves, a practice I am not particularly fond of because I don’t think the wine is being released when it is ready. Some of these wines are ok but they will never be great. Last year we saw a few sauvignon blancs made from grapes harvested in late March and early April hitting the shelves in June, in my opinion way too soon. August, September and October saw a slew of 2009 wines leaving wineries and heading for the shelves and about the same time we started seeing a number of 2008 red wines being offered for sale.
However Neudorf Vineyards always release the sauvignon blanc they make in one year at the beginning of March the following year, just before they start harvesting the next vintage. Why? The complex, weighty style of sauvignon blanc they make takes a little time to reach its peak drinking potential and the Finns want you to enjoy their wines at their best.
Just over 10% of the Neudorf Vineyards 2009 sauvignon blanc ($22) was fermented on old oak barrels to add some texture complexity and the result is a sauvignon with a luscious viscosity to the texture as well as bright fresh tropical fruit flavours.
With the cooler weather we have had this summer the 2010 harvest is running about two weeks late so this year most of the region’s winemakers will get to enjoy Easter working 24/7 in the vineyards and wineries while you and I get to enjoy the early autumn sun. Even though the season is running a little late with an overall slightly lower yield this year (not a bad thing with an oversupply of some varieties) all reports point to fantastic quality in the vineyards.
I have been drinking
Woven Stone Ohau 2009 Sauvignon Blanc – RRP $16-17
This is the first vintage of this wine made from grapes grown near the Ohau river on the Kapiti Coast north of Wellington. Green capsicum tones dominate the aromas and blend delightfully with green apples and passionfruit in the palate. Mouth-watering acidity and a flash of flinty minerality make it dangerously easy to drink.
This wine is made from a blend of fruit grown on Neudorf Vineyards home vineyard and from a small block of vines in Pomona Road and the result is a seductive delight with flavours and textures that flow through your palate. Upfront spiced cherry fruit flavours with a touch of charred oak give way to floral violet tones then the talcum fine tannins and a touch of juicy acidity take over. This wine is very young but has all the hallmarks of a quality pint noir.
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