Following the AGM, the committee received confirmation that the Club website was now up to date with all the AGM reports, as well as the new club rules.
Starting times
Having regard to the AGM general business discussion on starting times, the committee reviewed the start times of our monthly tastings and agreed it should remain at 8 pm. The AGM start of 7.45 pm was because there is no quaffer before the meeting starts.
Thanks
Thanks to everyone for the help with setting up the tables and chairs at the start of our evenings and taking the same down after the meeting.
Appreciation also for taking the tables contents: spittoons/water jugs/cracker plates back to the kitchen.
Thanks to all those that attended the Club’s AGM. It was a short and succinct meeting, with all the important matters passed or discussed in a timely matter.
For those that couldn’t attend:
Financial Report has been uploaded to the Club website if you wish to review it.
Presidents Report, a copy of which has also been uploaded to the Club website.
Election of Officers, everybody on the committee was re-elected to continue in their previous roles.
Subscriptions, due at 1 July to remain at $25 for the 25/26 financial year.
All 3 Notices of Motion from Ken Warren in relation to changes to our Constitution to bring it up to spec with current legislation were unanimously received and accepted.
General Business: the subject of changing our starting time, especially for the winter months was again raised. It was agreed that our next AGM would start at 7:45, instead of 8pm.
The Supper put on by committee members was enjoyed, as was the socialising that accompanied it.
July is your Club’s mid-year dinner. This July it is to be held at Le Bouillon Bel Air Restaurant in Tory Street, Wellington CBD.
The event cost is $85 per person, and there will be Club bubbles on arrival at the restaurant as usual.
You are encouraged to bring your partner – even if they are not a Club member, they are more than welcome to come along to both your club’s meals.
This July’s meal is a good time to get out those French wines that you have in your wine cellars to share with friends at the meal.
We don’t have the menu at this stage, as the restaurant changes its menus every two months, so you get variety and season’s pickings all through the year. We won’t know the menu until it comes out on 23rd June, but please look at the present menu for a sample of what they offer to patrons.
There will be a notice sent out separately that will detail the new menu and payment details. This will require a response by July 4th.
Please read an article featured in Cuisine magazine: Le Bouillon Bel Air – Cuisine Magazine – From New Zealand to the World: “Princely dining for Paupers – Entering Le Bouillon Bel Air one finds oneself set down in a fancy Parisian restaurant, circa 1895. A bow-tied, black-waistcoated waiter leads you past mirrors decorated in the same sinuous Art-Nouveau style as the pierced wooden room divide…. The menu, too, is inspired by Chartier, so rather than being subjected to culinary experimentation as a paying lab rat, expect a comforting sense of tradition.”
What a brilliant evening, presented by the owner’s son, who is someone who is involved in all aspects of the vineyard and grew up helping with the set-up and expansion of the same.
We had 34 club members attend, with a good number of orders.
The wines are made in the Alsatian style, rather than French or Italian style, which makes them on the slightly drier side, and entirely enjoyable!
It was nice to hear the pitfalls that the owners have gone through with the set-up involving the terroir and the different varieties they wanted to grow, the solutions that were presented to them that they accepted and the way the business has grown with that vision intact.
The wines we tasted during the evening were:
2023 Pinot Noir Rosé
2023 Pinot Gris
2023 Sauvignon Blanc ‘Five Barrels’
2024 Riesling ‘Eight Rows’
2023 The Sum of Us (Gertz, Pinot Gris and Riesling)
2024 Gewurztraminer ‘Tilly Vineyard’
2019 Pinot Noir
As a reminder to members: Bladen is now closed for tastings for the Winter; reopening 25th October 2025, at 83 Conders Bend Road, Renwick.
Some of your committee attended, by invitation, a Wine Fair at The Wellington Club on Tuesday 24th June. The evening showcased the rich diversity of NZ’s wines and their distinctive winemakers from boutique producers across the country. And introduced most of us to a number of the smaller vineyards from Central to Matakana.
If you would like to Google some of the vineyards or hear more about them, these were the vineyards at the evening:
Schubert, Martinborough- est. in 1998
Hans Herzog, Blenheim – planted in 1996
Te Motu, Waiheke Island – est. in 1999 – the oldest family-owned vineyard on the island
Puriri Hills, Auckland – set up in 1996 – they make red wines in the French style
Rock Ferry, Blenheim – set up in 2005 – organic new world wines [10 varieties]
Valli, Central Otago – est. in 1993
Dragon Bones, Waitaki Valley, North Otago off-grid – est. 2005
Organised Chaos, Clive, Hawkes Bay
Mon Cheval, Waipara
Zenkuro Sake, Central – est. 2015 – rice and yeast are imported from Japan, they want to change the public perception of how to drink this
Corofin, Blenheim
Gillman, Matakana – est. 1998 – they make unapologetically only red wines
Julz – Collaboration Wines, Hawkes Bay – est. 2010
The evening was an interesting sampling from some great vineyards, with above average priced wines that were discounted for the evening. It was nice to be able to talk with the growers/wine makers about how they produce the product and about their differing views on terroir etc.
Wednesday 13th August, 8 pm start
Door Price: Members $12 / Guests $15
Sustainably farmed, gently handcrafted
“We look after our land and soil, employing regenerative and organic farming principles and practices across both of our vineyards.
Sustainable, organic principles drive our farming processes, and in the winery, we let the fruit do all the talking.
Properties are at:
Blue Rock Venue/Vineyard – 284 Dry River Rd, Martinborough
Luna Estate Cellar Door & Eclipse Restaurant – 133 Puruatanga Rd, Martinborough
“We are proud growers and wine producers, turning all we grow into delicious produce using our own winery. This is truly what it means to be an Estate.
90% of winemaking happens on the land. Our careful practice in the cellar ensures that the unique character of our vineyards shines in your glass.
Skillfully grown fruit, minimal handling and patience are the three main ingredients in our wines. No animal products used.
Our people are our greatest asset. Call in to our cellar door and restaurant, visit our winery or vineyard, or chat to our admin team and you’ll find a diverse group of passionate individuals who love what they do. At different times of the year, you might find admin staff in the restaurant, winemakers in the Cellar door, or hospitality staff out in the vineyard.
Whatever needs doing, we’re there supporting each other to make sure that our guests enjoy the very best of what we have to offer.
We won’t lie, it’s a lot of hard work, but we make sure to find time for fun and enjoy regular team get-togethers. Supporting our employees to live rich and fulfilling lives outside of work is just as important, and we ensure our staff have a good balance between work and play.
Call in and see us one day – we’d love to see you”
This new-ish French market was easy to get to and was pleasant when everyone arrived. We were seated upstairs as a group and the bubbles was swiftly handed around by the staff, who were personable and efficient.
It was well organised in a totally full restaurant, and the three courses rolled out in a timely fashion.
The entrée and dessert were well received, but unfortunately some of the mains were not so well received.
Please give the restaurant a go to experience it for yourselves, as most of your committee will be returning.
A gentle reminder to those members whose yearly subscriptions are outstanding, that these need to be deposited in our bank account – details at the end of the newsletter as usual.
Appreciation
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.
Wednesday 10th September, 8 pm start
Door Price: Members $14 / Guests $18
Authentic wines with a unique aromatic expression, making award-winning wines since 2009. Ohau is a relatively new wine sub-region, situated to the south of Levin. Since their first harvest in 2009, they have been growing exceptional aromatic varietals and producing award-winning, authentic wines that reflect the unexpected, unique regional conditions.
Wines for the evening are:
2020 Not the Norm Rose – opening wine
2023 Ohau Gravels Pinot Gris
2021 Not the Norm Sauvignon Black
2012 Selected Vines Sauvignon Blanc
2024 Ohau Gravels Chardonnay
2024 Ohau Gravels Pinot Noir
2022 Not the Norm Te Tihi
This promises to be a special tasting with two interesting surprises for club members.
The first wine of special interest is the 2012 Selected Vines Sauvignon Blanc! No, that isn’t a typo. This wine has been made especially with aging in mind, and so it will be very interesting to compare it with the 2021 vintage that we will also be tasting.
The second wine of special interest will be our last, the 2022 Not the Norm Te Tihi. This is a fortified Pinot Noir and, at 20% alcohol, is probably more akin to a port. The tasting notes talk of an aroma that is a complex bouquet of dried fruit, fragrant toasted spices, hints of roasted almonds, and a subtle note of sweet toffee. I’m really looking forward to finding out if this really is Christmas cake in a glass.
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:
October – Rockburn, Central Otago
November – Tbc
December – Christmas Dinner, 10th December, at La Cloche Kaiwharawhara. Note your diaries now.
Sustainable, restorative farming, letting the fruit do all the talking
What a fabulous evening for everyone who attended. With an entertaining presenter and wines made in the Alsatian style that were different, for our tasting pleasure.
While the wines were above our normal price range, people enjoyed the different wine styles and orders were healthy. This is encouraging to your committee. Their cost to members was offset by a generous discount and the waiving of the delivery fee. Thank you Luna Estate for your support and
great tasting.
A reminder of the wines we tried on the night:
Luna Brut Rose a delightful welcoming wine for the evening
Luna Estate Sauvignon Blanc 2023 a blend of two very different blocks from Bue Rock Vineyard
Luna Estate Pinot Gris 2023
Luna Estate Pinot Meunier Rose 2024
Luna Estate Eclipse Chardonnay 2023 mature vine fruit used for this drop
Luna Estate Blue Rock Pinot Noir 2021 a blend from both of their vineyards
On receiving an email from FAWC [Food and Wine Classic] that this Hawkes Bay-wide festival was cancelled for 2025-2026, those of us who usually take in events with such pleasure were a little aghast!
But on reading to the bottom of that same email we were greatly relieved to find some new alternatives were featured. One of these was a dinner organized by Hastings’ Cellar 495 more than just a wine bar.
“Cellar 495 combines warmth and hospitality with world-class wine expertise. It blends wine bar, bistro, tasting room and wine shop – all led by the world’s 495th Master of Wine, Michael Henley.
Our wine selection represents the finest from around the globe, served alongside seasonal cuisine from Head Chef Carlita Campbell that captures the spirit of New Zealand.”
Cellar 495 partnered with a local farm business, Matangi, who are a boutique family-owned farming business producing premium 100% grass-fed Angus beef and chicory-finished lamb with a sole focus on eating quality and no comprises along the way. They have a Butchery and Showroom at 308 Heretaunga Street East, Hastings, or to find out more visit them at www.matangi.co.nz
MATANGI BEEF & BORDEAUX DINNER EXPERIENCE
This excellent evening was a collaboration between two Hastings businesses and was excellent exposure for the people who attended.
Both for Matangi Beef and Cellar 495 – the small seating restaurant the meal was held at.
French wines were matched with each course with everyone in attendance was exposed to different cuts of meat than usually consumed, rounded off by excellent cooking and presentation from the Chef.
As a bonus, everyone got to meet and talk with both the café owner and the Matangi Beef owners.
Matangi talked about their philosophy on their farming style, animal selection and why, and their seasonal butcher shop over the road from the restaurant Cellar 495.
The evening’s menu:
Steak Tartare, Sous Vide Egg, Pecorino – rump with herbs [tarragon and chives]
MATCHED WITH: 2022 Chateau de Seuil Graves – a white burgundy
Beef Shin Croquette, Horseradish Potato Cream
MATCHED WITH: 2020 Domaine de La Solitude – from the same sub-region as the above wine, owned by Nuns! This is a Merlot/Cab Sauvignon blend
Blanc Slow Braised Beef Chuck, Celeriac Remoulade
MATCHED WITH: 2015 Le Petit Vauthier Saint-Emillion Grand Cru – Merlot/Cab Franc
Then we finished with a lovely dessert wine: 2015 Bordeaux Saturn – smooth on the palate but not too sweet, golden kiwifruit/pear notes
Our table’s pick of the night for the wines was the 2019 Famille J.M. Cazes Saint-Estephe, smooth in the mouth, red fruit on the nose and well balanced with the meal.
The pleasant surprise of the night for those of us whose only exposure to steak tartare via the Mr Bean sketch from years ago, was the steak tartare – a delightful starter for the evening, well balanced and tasty.
We would recommend giving Cellar 495 a try if you’re in the Hawkes Bay, they’re at 319 Heretaunga Street East, Hastings; phone (06) 870 6308; email: enquiries@cellar495.co.nz
Following the AGM, the committee received confirmation that the Club website was now up to date with all the AGM reports, as well as the new club rules.
Thanks to all those that attended the Club’s AGM. It was a short and succinct meeting, with all the important matters passed or discussed in a timely matter.
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.