Move over France … there’s a new kid on the European wine-making block

Move over France … there’s a new kid on the European wine-making block and it might just be a little too close for comfort, writes Fiona Whitty, & explore
the Wine Garden of England.

Believe it or not the United Kingdom is emerging as an exciting force in the wine-making industry, producing bottles that even the fussy French sometimes prefer.

In a now-notorious taste test among Parisien restaurateurs three English sparkling wines were pitted against three elite Champagnes. The English challengers came out on top.

And last year the UK’s biggest wine producer, Chapel Down, headed to France’s Champagne region under the guise of the literally translated Chapelle en Bas to put their own fizz against a top local brand. The result? A staggering 60% preferred the English version.

Now in a further nod to the quality of English sparkling, French Champagne giant Taittinger has hopped across the Channel and snapped up land near London – recently producing their first-ever non-French fizz.

There are some 700 vineyards dotted around England and Wales, blossoming thanks to warmer weather and, in some areas, chalky soil similar to that in the Champagne region.

And the county of Kent, southeast of London and where Domaine Evremond is based, is arguably the perfect place to start a wine discovery. It has more vineyards than anywhere else and garners a fantastic reputation, particularly for its sparkling.

Kent is dubbed the Garden of England thanks to its fantastic fruit growing. But viticulture fans could start by diving into the Wine Garden of England, a small band of esteemed vineyards that offer great experiences and fun events – and sometimes even top-class restaurants and accommodation.

We’ve etched out an itinerary below. As public transport in rural areas can be limited, hiring a car is best once you’ve caught a 55-minute train from London to Canterbury in the heart of Kent wine country. Companies generally offer automatics as well as manuals.

So, with the autumn harvest well under way, designate your driver and start popping open those Kent corks.

DAY ONE

Once off the train, get a feel for beautiful Canterbury. Its magnificent cathedral and city walls are testament to its 1400-year-old history.

For your first tasting, swing by Corkk, a shop and wine bar where two-thirds of its stock is home-produced, much of it from Kent.

Enjoy a tutored wine flight, a glass of a wine of the week or a sample from its vending machine-style wine taster, which allows you to buy small measures from 10 different wines.

Staff will be delighted to guide you … they’re experts at Britain’s best specialist retailer, as nominated by viticulture bible Decanter.

Afterwards motor over to Simpsons Wine Estate for a vineyard tour followed by a tutored tasting.

It’s run by Ruth and Charles Simpson, who had already built up an award-winning vineyard in France when they spotted England’s potential and started up in Kent 12 years ago. Their Derringstone Pinot Meunier is deliciously crisp and fresh.

For some shut-eye head to the Pig at Bridge Place. The Pigs, a small but perfectly formed band of hotels, have become a national institution, revered for their character, warm service, sustainability and support for local produce.

This one doesn’t disappoint, with quirky lounges, roaring fires, wood panels, roll-top baths and antique furniture. Late afternoon cake hour with help-yourself homemade cakes and tours of their extensive kitchen garden are additional treats.

You’ll see the latter’s fruits in much of the restaurant’s menus, mostly sourced within a 40km radius – like its roasted squash starter and lemon sole with foraged sea buckthorn.

Its drinks menu reflects the same ethos; its own Piggy Fizz was made in nearby Sussex and there are over 30 other English wines available, many from Kent.

DAY TWO

Take a leisurely weave across the rolling Kent Downs countryside to Balfour Winery.

In 2007, their Brut Rose was the first ever English wine to win an International Wine Challenge gold.

Their new Winemakers’ Kitchen restaurant features dishes designed to complement their different wines, rather than the other way round.

Try pan-seared scallops in estate cider sauce served with Balfour’s Skye’s Chardonnay, followed by slow-roasted beef short rib with Luke’s Pinot Noir.

Save a bit of room and head over to Chapel Down, the UK’s biggest producer, for a tour followed by a tutored wine and cheese pairing, where you may discover how a creamy extra mature cheddar
suits the apple-freshness of the Kit’s Coty chardonnay.

In the shop, you can pick up a bottle of the Kit’s Coty Coeur de Cuvee 2016, recently named Supreme Champion – England’s best wine – at the WineGB awards.

Bed down at the Grape Escape, a cosy cottage based at another nearby vineyard, Biddenden – and watch the sunset over the vines from the wood-fired hot tub.

Kent’s chalky soil is similar to the Champagne region, making it ideal for producing sparkling wine.

DAY THREE

Stop off at the delightful Loddington Farm Shop – grab their Owlet juices made from fruit grown there – then enjoy lunch over at Bowleys at the Plough, a pub-cum-restaurant that dates to 1483.

Alongside a Kentish tasting menu try Bowleys’ own wine, made at the nearby Redhill Winery.

Afterwards, try one of the regular tastings at the Silverhand Estate, the UK’s largest organic vineyard where sheep graze between the vines to boost soil health and aid natural fertilisation and pest control.

For lights out try the Tickled Trout pub near Maidstone. Owned by Balfour Winery, the drinks menu includes several of its wines by the glass or bottle as well as tasting flights.

ON THE WAY BACK

Call in at Westwell, the Kent wine family’s quirky cousin. In autumn visitors can catch the odd supper club and – on most weeks – Pizza Fridays when a pizza van rolls up outside the fairy-light illuminated winery.

Don’t miss the Pinot Meunier Multi Vintage, a tongue-tingling fizz made without additives that recently bagged best innovative sparkling at the WineGB awards.

Make one last stop at the Tudor Peacock, a wine bar and shop in an old hall dating to the 14th century. Based in Chilham near the new Domaine Evremond winery, it offers samples of Kent’s finest plus talks and themed tastings in a stunning vaulted tasting room.

Elephant Hill for sale: Another Hawke’s Bay winery on the market

Elephant Hill, a Hawke's Bay winery started by a German businessman in 2001, is up for sale, including its lodge, vineyards, winery and restaurant.
Elephant Hill, a Hawke's Bay winery started by a German businessman in 2001, is up for sale, including its lodge, vineyards, winery and restaurant.
Elephant Hill, a Hawke’s Bay winery started by a German businessman in 2001, is up for sale, including its lodge, vineyards, winery and restaurant.

From Jack Riddell, a multimedia journalist with Hawke’s Bay Today

Another Te Awanga winery is up for sale – with two of the area’s three vineyards now on the market – as Elephant Hill’s owner says it’s time to move on.

All of Elephant Hill Holdings Limited Group is on the market, which includes the owner’s lodge overlooking Cape Kidnappers, vineyards in Te Awanga and Gimblett Gravels, the winery, the cellar door, the restaurant, all physical assets and stock, the brand and an established distribution network both nationally and abroad.

But what chief executive Andreas Weiss says is the most important aspect of the sale is the team. “We are a small, high-performance team. I think we have the best people in their respective places.

You can’t find anyone better in Hawke’s Bay, and I’m very proud of that.”
Elephant Hill was founded by businessman Roger Weiss and his wife Reyden in 2001 after they “fell in love with New Zealand and a piece of land on the beautiful coast of Te Awanga”, which was at the time an abandoned venison farm. The winery was then opened in 2008.

“I think we were quite successful in building a brand with a very high reputation,” Andreas said.

“Everybody knows Elephant Hill because of the passion and of the investments that we did here.”

Roger died suddenly in 2016. Andreas, his son, had taken up the role of chief executive at the company a year earlier.

According to Andreas, the company is on the market because it is time for the family to move on.

“[My parents] created the dream; they created the vision of Elephant Hill. Since my father died, my mother, she comes over here more to cry than anything else because they built it together.”

Andreas said he hopes to find someone who shares the same vision and passion for wine and the land as his parents did. “It is, I think, breathtaking and mind-blowing sometimes. I mean, I am just looking out from my office looking at the Bay, and it’s just a beauty.”

Since then, the winery has closed and reopened its restaurant, and hosted marathons, mass dog walks, and countless wedding receptions and long lunches.

Elephant Hill is on the market at the same time as Te Awanga Estate’s coastal vineyard and cellar door/restaurant. Executive officer at Hawke’s Bay Winegrowers, Brent Limm, said the sales multiple of vineyards in the area is more of a coincidence than anything else.

“The Te Awanga area is an important subregion of Hawke’s Bay producing a wide range of high-quality wines with a distinctive sense of place.”

Elephant Hill and Te Awanga Estate’s neighbour Tim Turvey from Clearview Wines agrees, saying the subregion is still the most enviable area in Hawke’s Bay in which to grow wine, “especially chardonnay”, and the vineyards have the accolades to prove it.

At this year’s New Zealand International Wine Challenge, Clearview won a double gold for its Reserve Chardonnay 2021, while Te Awanga Estate’s won the trophy at London’s International Wine Competition for Best Red Wine of Show in 2015, and Elephant Hill’s 2019 Salome was awarded the highest score by respected UK-based Master of Wine Rebecca Gibb in her 2022 New
Zealand white wine report.

‘Brothers’ Launch Gisborne 2024 Albarino Wine

The Albarino Brothers – Ant Saunders, Ollie Powrie and Shaye Bird – have launched their Gisborne 2024 Albarino wine. Photo / Richard Brimer

Murray Robertson, Gisborne Herald | 11 Oct 24

The Albarino Brothers – Ant Saunders, Ollie Powrie and Shaye Bird – have launched their Gisborne 2024 Albarino wine. Photo / Richard Brimer
The Albarino Brothers – Ant Saunders, Ollie Powrie and Shaye Bird – have launched their Gisborne 2024 Albarino wine. Photo / Richard Brimer

The Albarino Brothers launched their Gisborne 2024 Albarino wine at a function in the city yesterday.

Ollie Powrie, Shaye Bird and Ant Saunders are three friends connected through wine. They are not at all related.

The men conceived what they describe as a “passion project”, a wine using 100% Gisborne-grown Albarino grapes. The 2024 version is a historic first for the trio.

“We’re all passionate about the quality and potential of the wine,” they said. “It’s a crisp, refreshing and tangy dry white wine that has already been described as the ‘it’ wine for this coming summer.”

A wine industry spokesman said the Albarino grape variety had an affinity to Gisborne and Hawke’s Bay regions – sharing characteristics with the variety’s native home in northwestern Spain and Portugal.

“The slightly warmer nights are perfect to tame the natural high acidity of the variety, and having evolved in a marine climate, the grape is very resistant to humidity and rain coming in from the ocean.”

Powrie said: ”All said and done, this means that Gisborne was an ideal place from which to source a world-class wine.”

Gisborne grapegrowers Doug and Delwyn Bell played a role in the development of the Albarino variety in New Zealand more than a decade ago.

The Albarino Brothers launch was held at Gisborne Tatapouri Sports Fishing Club.

Strong support for wine with passing of Winery Cellar Door Tasting Bill

AND in the Did You Know category

www.nzwine.com | Aug 2024

New Zealand Winegrowers congratulates Stuart Smith MP and Parliament on the passing of the Sale and Supply of Alcohol (Winery Cellar Door Tasting) Amendment Bill following its third reading. “These changes will make a difference”, says Philip Gregan, Chief Executive Officer of New Zealand
Winegrowers. “The Bill brings legislation on winery cellar doors into the 21st Century. It recognises the contribution made by winery cellar doors to the tourism offering in New Zealand’s wine regions and enables wineries to charge for providing their tourism experience”.

Philip said “It is positive that the legislation will be in force ahead of the busy summer season, which was one of our requests to the Select Committee when hearing submissions on the Bill. We thank them for the timely consideration of the Private Members Bill.”

The changes allow winery cellar doors with an off-license to charge for providing samples of wine, which were previously only able to be given away for free, making it difficult for wineries to cover the costs of providing these experiences.

Philip said “During the submission process the Select Committee heard directly from our members that this change will help them to cover their costs and encourage other members to open new winery cellar doors that would otherwise have not been an economic proposition. We expect this change will create new jobs and new tourism experiences to encourage visitor growth”.
Winery cellar doors will continue to observe host responsibility practices, including a maximum sample size of 35ml, meeting the new requirements to have snack food available for purchase and for water to be freely available.

“The robust consideration by the Select Committee and Parliament means these changes will have a positive and lasting impact on New Zealand’s regional wine tourism experiences. We welcome all visitors to one of the 250 plus winery cellar doors and wine tourism experiences throughout New
Zealand.”

AI Developed to Protect Wine Industry

University of Otago food science senior lecturer Dr Biniam Kebede has been awarded $300,000 in funding from the Ministry of Business, Innovation and Employment to carry out a new research project aimed at protecting New Zealand’s wine industry from fraud. PHOTO: GERARD O’BRIEN

 john.lewis@odt.co.nz | 21 June 2024

University of Otago food science senior lecturer Dr Biniam Kebede has been awarded $300,000 in funding from the Ministry of Business, Innovation and Employment to carry out a new research project aimed at protecting New Zealand’s wine industry from fraud. PHOTO: GERARD O’BRIEN
University of Otago food science senior lecturer Dr Biniam Kebede has been awarded $300,000 in funding from the Ministry of Business, Innovation and Employment to carry out a new research project aimed at protecting New Zealand’s wine industry from fraud. PHOTO: GERARD O’BRIEN

As food fraud continues to grow around the world, Otago researchers have begun a ground-breaking project aimed at protecting the New Zealand wine industry from imposters.

University of Otago food science senior lecturer Dr Biniam Kebede is developing an artificial intelligence-powered hyperspectral imaging technique to test wine authenticity and traceability — all without opening the bottle.

The portable cutting-edge initiative aims to strengthen the industry’s integrity, combat fraud and ensure product safety.

There was a growing food fraud problem across all commodities, Dr Kebede said.

“That issue has also been increasing after Covid-19 because there is less control, supply chain disruptions — all those things.

“One of the most common forms of food fraud is geographical origin fraud, where a wine from one country could be claimed to be from another country.”

New Zealand wine was well known for its good quality and unique flavour, so consumers were willing to pay a higher price for it.

“Some people will take advantage of that, so we have to protect that.

“Geographical origin fraud can severely impact a brand’s reputation and market trust.”

One of the ways to check where a wine was from was to taste it or do a chemical analysis on it, he said.

It was a well-established method, but it meant opening the bottle.

“You can’t sell it once you’ve done that.

“So, we are trying to leverage advancements in imaging methods, like hyperspectral imaging.

“There are a number of imaging methods which you can use to analyse the contents without opening the bottle.

“You basically shine infrared light through the bottle, and it will give very complex imaging data, which is where artificial intelligence and deep learning will be used.”

The main part of the research was to create an imaging database of existing New Zealand wines, so it could be used to verify the authenticity of other wines claiming to be from New Zealand.

“We want to focus on protecting the integrity, the traceability and the origin of the product.

“The development of effective techniques for ensuring food integrity has broad national and global benefits.

“It strengthens the economy, enhances market reputation and boosts consumer confidence and premium pricing.”

Similar research had been used to verify the authenticity of coffees, Dr Kebede said.

The project was recently awarded $300,000 in Catalyst funding from the Ministry of Business, Innovation and Employment as part of the New Zealand-China Strategic Research Alliance.

The project brings together leading research institutes and industry stakeholders from the University of Otago, AgResearch, Oritain and China-based company Sinolight Technology Innovation Centre Ltd.

Mission Estate winemaker Paul Mooney retires after 45 years

Mission Estate winemaker Paul Mooney retires after 45 years

15 July 2024 | CathNews New Zealand

Mission Estate winemaker Paul Mooney retires after 45 years

After a 45+ year tenure, we have farewelled our famed winemaker, Paul Mooney.

How do you sum up a career that long? Paul has been here since 1979 and has seen numerous changes within the industry and Mission itself.

He has always loved innovation in wine and has been deeply involved in sustainability in the winery. We are 60% more water efficient and 67% more energy efficient than other like-sized NZ wineries, making Mission an industry leader.

If forced to pick one, Paul feels that 2009 was his favourite vintage. It is no coincidence that the 2009 Jewelstone Cabernet Merlot blend (now known as ‘Antoine’) received outstanding reviews, culminating in the infamous tasting led by Lisa Perotti-Brown MV, held in Hong Kong in 2011.

Jewelstone ‘Antoine’ came third in the line-up which included five French First Growths valued at thousands of dollars a bottle.

Paul is a treasured person around Mission, and we wish him well for his next chapter of history in the making.

Having worked alongside Paul for the past 13 years EIT graduate Alex Roper is now relishing the challenge of honouring his legacy, expertly assisted by Jillian Meier and the wider team.

This expertise, passion and dedication are the foundations of Mission’s excellence. The team is excited to be continuing to make history in the Mission spirit.

Read more on Paul.

Please note that we are planning for Mission to present to the CellarClub in March 2025 – Ed.

Central Otago: The New Zealand wine region with vineyards to rival Burgundy

Along with its famous pinot noir, the region also produces excellent riesling wines CREDIT: Getty

Susy Atkins, Daily Telegraph UK | July 2024

Along with its famous pinot noir, the region also produces excellent riesling wines CREDIT: Getty
Along with its famous pinot noir, the region also produces excellent riesling wines CREDIT: Getty

The world’s most southerly commercial wine region, Central Otago produces pinot noir considered among the finest on earth.

There are plenty of reasons people from all over the world make the long journey to the southern part of New Zealand’s South Island.

The majestic, jaw-dropping scenery for one – Mount Cook, Milford Sound, the Southern Alps, glaciers and turquoise lakes – and the many opportunities for hiking, kayaking, climbing and (eek) bungy jumping.

I travelled there recently with another main aim – to visit the wineries of the world’s most southerly commercial vine-growing region, Central Otago.
To the east of the Southern Alps, close to popular Queenstown on Lake Wakatipu, the Central Otago vines cling to a rugged, rocky terrain. Winemaking only took off here in the 1990s.

Sheltered by the mountains, it’s very arid with hardly any top soil on the foothills, and the weather can be harsh, wind whistling through the vineyards and frosts striking at almost any time of year.

But vines that have to work hard can make the very best of wines, and the nuanced, beautifully balanced pinot noir eked out in this region is considered among the finest in the world.

Mount Cook National Park is home to some jaw-dropping scenery CREDIT: Getty
Mount Cook National Park is home to some jaw-dropping scenery CREDIT: Getty

Sam Neill, the New Zealand actor, owns and is based at his winery Two Paddocks in Alexandra, Central Otago. The most hands-on of “celebrity winemakers”, he tells me half-jokingly that “rational people shouldn’t make wine here”.

‘But,’ he continues, ‘I’ve learned that to produce great pinot, you have to teeter on the edge of viability.’

There’s certainly huge complexity in the region’s hard-won pinots: savoury, spicy notes, a whiff of violets and smoke and something woody-herbal, redolent of the scrubby wild thyme bushes that cling to the hillsides all around.

It’s not just pinot that makes an impact here. Chardonnay and pinot gris can impress but my favourite whites from the region are its Rieslings, usually dry and intensely flavoured with super-fresh citrus and orchard fruit. If you love German, Austrian and Australian Riesling, you really need to try these most southerly ones.

Although very few Central Otago wines make it into the major retailers (the region only produces 3% of New Zealand’s wines), plenty of independent merchants stock a few.

They’re not cheap, as you might expect from a small region with very low-yielding vineyards, but I think the best rank comfortably alongside those from the traditional, long-established vineyard areas of the world.

  • Peregrine Riesling 2022, Central Otago
    12%, Great Wine, £28.85 | $32.00NZD
    Compelling and beautifully balanced organic riesling, almost dry, and aromatic with lime and lemongrass character and a very succulent long finish. The incisive acidity points to a good “ager”, although it’s delicious now, especially with white fish ceviche.
  • Two Paddocks Picnic Riesling 2022, Central Otago
    12%, ndjohn.co.uk, £19.95; Harvey Nichols, £23 | $36.00NZD
    Actor Sam Neill’s organic Picnic Riesling is shot through with zesty citrus, and there are notes of green apple and pear too. It’s slightly off-dry and that dab of honey makes it a great match for ham, pork pies and mild cheeses (picnic food then) as well as seafood.
  • Mount Difficulty Pinot Noir 2022, Central Otago
    14%, Waitrose, £29.99 | $47NZD
    Bursting with juicy red fruits, especially red cherries, this is nonetheless much more than a sweet “fruit bomb” of a wine, with savoury, earthy and spicy complexity and ending dry. Its texture is sublimely soft and silky. I’d drink this with medium-rare duck breast.
  • Rockburn Pinot Noir 2022, Central Otago
    14%, strictlywine.co.uk, £38.50 | From $49NZD
    Down to £29.99 while stocks last, minimum three bottles Rockburn is one to watch. Named after the craggy landscape and with Felton Road ex-winemaker Malcolm Rees-Francis at the helm, its wines are distinctively elegant and poised. This fresh, vivacious pinot offers a beguiling aroma of cherries, violets and tart raspberries. Good offer too.
  • Felton Road Bannockburn Pinot Noir 2022, Central Otago
    14%, Lea & Sandeman, £47.50 | $67NZD
    Felton Road owns some of the oldest vineyards in the region, dating back to the 1990s, and is part-owned by Englishman Nigel Greening. Its near-cult status is due to pinots like this – inky purple and super-smooth, rich with ripe blackberries and a seam of chocolate, with a dash of woody herbs, especially thyme. Organic, too. Deserves a fine steak.

Archeologists fine ‘oldest wine ever discovered’

The wine pictured in the glass urn. / Credit: Juan Manuel Román

By S.Dev CBS news

The wine pictured in the glass urn. / Credit: Juan Manuel Román
The wine pictured in the glass urn. / Credit: Juan Manuel Román

Archaeologists have found an urn of wine that is more than 2,000 years old, making it the “oldest wine ever discovered,” researchers said in a new study. The glass funerary urn was found in a Roman tomb in Carmona, Spain, that archaeologists first uncovered in 2019.

A team of chemists at the University of Cordoba recently identified the wine as having been preserved since the first century, researchers said in a study published June 16 in the Journal of Archaeological Science: Reports. The discovery bested the previous record held by a Speyer wine bottle discovered in 1867 that dated back to the fourth century.

The urn was used in a funerary ritual that involved two men and two women. As part of the ritual, the skeletal remains of one of the men was immersed in the wine. While the liquid had acquired a reddish hue, a series of chemical tests determined that, due to the absence of a certain acid, the wine was, in fact, white.

“At first we were very surprised that liquid was preserved in one of the funerary urns,” Juan Manuel Román, the city of Carmona’s municipal archaeologist, said in a news release.

Despite millennia having passed, the tomb had been well-sealed, and its conditions were therefore extraordinarily intact, protected from floods and leaks, which allowed the wine to maintain its natural state, researchers said.
“Most difficult to determine was the origin of the wine, as there are no  amples from the same period with which to compare it,” the news release said. Still, it was no coincidence that the man’s remains were found in the wine. According to the study, women in ancient Rome were prohibited from drinking wine.

“It was a man’s drink,” the release said. “And the two glass urns in the Carmona tomb are elements illustrating Roman society’s gender divisions in its funerary rituals.”

Seven Bold Wine-World Predictions for 2024

Getty Images
Getty Images
Getty Images

Wine News by Mike Desimone and Jeff Jenssen – Robb Report – also known as the World Wine Guys, are wine spirits, food and travel writers, educators and
hosts.

Sparkling Wine Will Break Free of the Holidays

The Wine Press has been saying this for years, but it looks like consumers are finally embracing the idea that Champagne and other sparkling wines are not only for special occasions and holidays. Expect to see a lot more of your friends ordering a glass of Champagne or popping a bottle open at home at regular dinners and get-togethers, not just celebrations.

The Coming Bubble Boom will have people looking beyond Champagne

RAY MASSEY/GETTY
RAY MASSEY/GETTY

The increased demand for sparkling wine means that we’re all going to be drinking a vriety of styles and regions, including Spanish Cava; Italian Franciacorta, Trentodoc and Prosecco; and California sparkling. Wine bars, restaurants and shops will also be offering more renditions of ‘pet-nat’, a
natural sparkler than can be from anywhere wine is made.

Rosé is Going Haute

Drinking Rosé throughout the year has gone from tend to permanent status and we will see more and more premium offerings entering the market. We’ve been expecting to see luxury competition for pioneers in the space such as Domaine Ott, Château d’Esclans and Gérard Bertrand for some time, and LVMH’s major investment in Château Minuty earlier this year sealed the deal as far as we’re concerned. Expanded – and pricier – Rosé selections are on their way to a restaurant near you.

Expect Italy to Heat Up the Auction Block

WILK
WILK

We tapped Nick Pegna, Sotheby’s global head of wine and spirits, for his thoughts, and he in turn polled some of the auction house’s younger specialists to see what they’re hearing about new bright spots in the wine sphere. According to Pegna, Piedmont is on its way up in the auction world, so look to see more Barolo and Barbaresco. We’ve been hearing a lot about (and tasting plenty of) Brunello as well, so keep an eye on Italy’s three B’s.

Connoisseurs Will Have Better Options for Low and No-Alcohol Wines

As Dry January, Sober October, ‘Mindful Drinking’ and well, just drinking less persist in their upward climb, no and low alcohol wine will continue to grow as well. Many people stop drinking temporarily for numerous reasons that include pregnancy, medication regimes or training for a marathon or triathlon, yet they still want to enjoy the social aspect of having a glass of wine with friends.

Although at the onset the category was flooded with low quality dealcoholized bulk wine, we are seeing a growth in single vineyard offerings from well-known regions.

You’ll Be Hearing More About Carbon Footprints

The future of the wine industry is in peril due to rising summer temperatures and unstable weather patterns, and many producers are taking it upon themselves to sound the alarm and become changemakers. Expect to see an increase in the number of back labels talking about sustainability, low water utilization, and regenerative farming, and don’t be surprised when even top icon wines start using lighter-weight bottles to reduce the impact of freight shipping and material usage.

Younger wine drinkers are driving the movement toward transparency on this front.

White Wine’s Upswing Is Nigh

While it was thought for many years that serious wine drinkers only drink red wine, it is now obvious that for multiple reasons white wine is finally starting to be treated with equal respect. A lot of attention is being paid to white Burgundy, Napa, and Sonoma Chardonnay, the whites of the Rhône Valley, and Riesling and other aromatic varieties from Germany, Austria, Alsace, and Alto Adige in Italy. And we’re seeing a rise in interest in premium white wine from Spain, Greece, Portugal, Croatia, New Zealand, and other Italian regions. As much as we love our steak and Cabernet Sauvignon, since we all are moving toward a lighter style of eating—at least occasionally—we are going to see our wine choices change to match.

Two Words Collide – June NZ House & Garden

If you can’t decide between wine or beer, check out Garage Project’s Savoir Faire Pinot Noir Raspberry ’18. It’s a beer/wine hybrid, made from hand-harvested Marlborough pinot noir grapes, lightly crushed, added to a specially brewed malt wort and allowed to ferment for a week before being aged in oak wine barrels then rested on fresh raspberries. 750ml $35 from garageproject.co.nz.

Something Different – July NZ House & Garden

SOUTHERN CHARMS: New to the gin game, Bluff Distillery draws inspiration from the spirit of New Zealand’s southernmost town, making gin that reflects the essence of Bluff – ‘clean, bold and unapologetically authentic’. The London Dry-style gin comes in a custom bottle in the shape of an old glass buoy, a symbol of the maritime heritage that defines this tiny town. 700ml $89.85 from bluffdistillery.com.

ROCKIN’ VERMOUTH: Central Otago distillery Scapegrace has teamed up with its wine-making neighbours, Profhet’s Rock, to produce Scapegrace x Prophet’s Rock Vermouth, available in red and white. Mostly made with local ingredients, the white vermouth is bright and herbaceous with candied floral notes, finishing woody and bitter with wild thyme and wormwood. 705ml $72 from prophetsrock.co.nz and scapegracedistilleryy.com.

Foley Wines saves Toast Martinborough from collapse

Changes could be ahead for food and wine festival Toast Martinborough, after the event was purchased by Foley Wines.

The Post 21 Feb 2024

Changes could be ahead for food and wine festival Toast Martinborough, after the event was purchased by Foley Wines.
Changes could be ahead for food and wine festival Toast Martinborough, after the event was purchased by Foley Wines.

As a run of hard luck threatened to drag Wairarapa’s famous wine and food festival down, one of the most influential industry players stepped in to save the day.

The Covid-19 pandemic, poor weather and increased compliance costs had caught up with the trust – that runs Toast Martinborough, but Foley Wines has offered to take ownership of the event that has been running for more than 30 years.

In a difficult financial situation, Toast Martinborough’s board attempted to raise capital from its shareholders but could not pull together the necessary funds to meet its obligations.

Foley Wines offered to buy out shareholders and pay outstanding debts with suppliers. The board unanimously accepted its offer.

Foley chief executive Mark Turnbull said they were excited by the opportunity to take over custodianship of the event and they were keen to revitalise its format for the future.

This could mean changing the time of year and possibly shifting it from a Sunday to a Saturday. “You know what the weather’s like in November — four seasons in one day.”

“While the strategy is still evolving, our team intends to work collaboratively with the community to ensure Toast Martinborough remains an iconic event for years to come,” Turnbull said.

The international company has deep ties to South Wairarapa. It owns Te Kairanga and Martinborough Vineyard wineries, the Lighthouse Gin distillery, and the recently opened $10 million development The Runholder.

American billionaire Bill Foley is a majority shareholder, and he also has other assets in the region including Wharekauhau Country Estate, and Wellington’s Pravda, Shed 5, and Crab Shack.

Turnbull said Foley was intensely interested in Wairarapa and was on board with the decision to buy out the event. “His family love Toast. We’ve just got off a call with some of his senior people in the US with some ideas from Sonoma and Napa festivals.

“He’s definitely keen and he’d much prefer coming in February when it’s a bit warmer.” Turnbull wouldn’t say the level of investment they were making in the event, but it was important that they looked after the region and cleared the trust’s debts. “I believe it brought in about $15 million to the region from Toast and that’s really important for everyone, so that was our motivation.

“And it was also about making sure that the people that were owed money were paid.” Foley Wines also covered Toast’s $5000 pledge to the Martinborough Youth Trust, which will be matched by Wharekauhau Country Estate and Foley Hospitality, bringing the donation total to $10,000.

Former Toast Martinborough board chair Pete Monk said the festival had faced hurdles in recent years and was thankful that Foley Wines could step in. “The past few years have posed significant challenges,” he said.

“This outcome hands over custodianship to one of our founding shareholders, meaning the festival is in excellent hands for its next chapter.”

Borough Wines – Giving back to the Community

Borough Wines are all about giving back to the Community. Founded in 2020, when you buy Borough Wines all proceeds go to the Graeme Dingle Foundation to support child and youth development. All the grapes, winemaking, packaging and bottling have been donated by generous folks in the wine industry, so your dollars go further.

Today’s fast-paced technological change impacts on many levels within society; from education to employment, from communication to recreation. Our young people need to learn skills and strategies to develop into resilient people who can cope and thrive amongst this ongoing evolution and disruption. They need to learn how to work together, understand other perspectives, collaborate for mutual success, and how to bounce back from setbacks. The Graeme Dingle Foundation programmes support the development of these skills an values, so our youth are able to overcome the challenges they will inevitably face in life.

Borough’s 2023 Vintage Growers:

  • Rob Hammond, Longfield Marlborough
  • John Flanagan, Ben Glover, Mufaletta
  • The Palmers, Palmer Vineyard
  • The Weltons, Welton Vineyard Blenheim
  • Mark Taggart, Roses Vineyard
  • Ben McLauchlan, Rothay
  • James Jones, Starborough

Click into their website to see their supporters, among them Lion NZ, Wineworks Marlborough, Indevin NZ, Wither Hills, etc.

Two million litres of red wine flood village’s streets

Nick Squires The Telegraph | 11 September 2023

Portuguese distilling company apologises for accident that led to fears a nearby river would suffer environmental damage
Portuguese distilling company apologises for accident that led to fears a nearby river would suffer environmental damage

It is enough to make a connoisseur weep – the sight of millions of litres of red wine flooding down the streets of a Portuguese village.

The freak occurrence took place when two huge wine tanks burst at a distillery in Sao Lourenco do Bairro in the centre of the country.

Bemused locals watched as an estimated 2.2 million litres – equivalent to the water held in an Olympic-sized swimming pool – cascaded through the village on Sunday, swirling around street signs and parked cars.

Video footage showed the torrent of red wine flowing down a slope and around a bend in the road.

The wine flooded the basement of one house, though much of it was diverted into fields, Portuguese media reported.

There were fears that it could contaminate a nearby river, but local authorities said they had managed to prevent that from happening.

The distilling company, Levira, apologised for the damage and said it took full responsibility for the unusual accident.

“The causes of the incident are being investigated by the competent authorities. We are fully committed to covering the costs associated with cleaning up and repairing the damage, with teams ready to act immediately. We are committed to resolving this situation as quickly as possible,” the company said.

‘The miracle of Settecani’

The incident came three years after locals in a village in Italy were delighted when they found that red wine, rather than water, started pouring out of their taps.

The bizarre water-into-wine mix-up happened in the village of Settecani in the northern region of Emilia-Romagna.

The local winery, Cantina Settecani, is connected to the public water supply, but a valve malfunction during maintenance work meant that instead of water being piped into its bottling plant, sparkling Lambrusco started flowing in the other direction.

“[Our] staff intervened fairly quickly, much to the disappointment of the locals, some of whom had started bottling it,” Luisa Malaguti, a representative of the company, told The Telegraph at the time.

“People are talking about it as ‘the miracle of Settecani’ and comparing it to the story of Jesus turning water into wine.”

The reality was more prosaic.

“The problem was traced to the malfunction of a valve. The pressure of the wine was greater than that of the water and the wine flooded into the public water network,” Ms Malaguti said.