Hosted by Wayne Kennedy, Murray Jaspers and Michael Kuus
Wednesday 9th April, 8 pm Start
Door Price: Members $16 / Guests $20
Immediately after the Gold Medal Winners from the New Zealand International Wine Show were announced last October, your club set out to acquire three bottles of seven gold medal wines for us to taste this month. April was chosen to do this as that is a time of the year when the wine industry is busy with harvest, and thus many wineries are unavailable to present to us.
The beauty of doing this immediately that the announcements were made were two-fold. It meant that the wines were still available and more importantly it also gave us an opportunity to secure seven trophy wines, including the McArthur Ridge Southern Tor Pinot Noir which was the Champion wine of the Show.
Many of these wines are hard to come by now, so we are fortunate that your committee acted so quickly. All that remains is for you to attend and enjoy a great trophy tasting.
Please remember your tasting glasses
The wines we will be tasting are:
2024 Leftfield Pinot Gris, Marlborough
2024 Wairau River Estate Sauvignon Blanc, Marlborough
2024 Sileni Advocate Grand Reserve Albarino, Hawkes Bay
2023 Bladen Eight Rows Riesling, Marlborough
2022 Kirrihill Regional Series Clare Valley Shiraz, South Australia
2021 Church Road McDonald Series Merlot, Hawkes Bay
The committee sent flowers and a card to Gayl to note Mike’s passing, and there was a good turnout at the celebration of his life on Friday 21st Feb, with stories coming from family, friends and work colleagues.
Amusing anecdote – The Need to Watch What You Buy
Occurred in the preparation for the event on 21st.
The following anecdote is recounted by Wayne with the approval of Gayl. He hopes it has been accurately retold.
As is customary with any funeral or celebration of life, consideration must be given to the arrangements following the formalities. Most families prefer to delegate such responsibilities to the funeral parlour.
Consequently, the funeral director met with the family to review the funeral arrangements and sought confirmation regarding the provision of wines for the afternoon tea. One of Mike’s sons replied promptly, “Oh no! Mum will want to handle that personally.”
Subsequently, Gayl visited her local retailer and consulted with the individual responsible for wines about her desired selections. Among her choices were bottles of Rockburn Central Otago Pinot Noir, a wine she fondly remembered enjoying with Mike.
At this juncture, the store representative intervened, saying, “Sorry, but I don’t think that’s a suitable choice for a funeral.” “Why on earth not?” Gayl inquired. “Look at the label,” the store representative responded.
Tasting setup & thanks
We also continue to be delighted and thankful of everyone’s help with set-up of the hall for our gatherings, and then the pack down at the end of the evening.
Please remember: We can’t arrive to do the setting up activities any earlier than 7:30pm as we may interrupt the cleaner(s) schedule, who have the hall until that time.
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
EURO-FIZZ
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.
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.
Cellar door & Barrel hall tasting rooms.
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.
Anne & Wayne, with 27 bags of screwcaps for Kidney Kids, one of the many things the club does.
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.
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
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.
An experimental vineyard is one of the ways that science will ensure the world will still be able to enjoy New Zealand wine as the climate changes.
With the ability to fine-tune the environmental conditions, scientists at the Plant & Food Research Experimental Future Vineyard at the New Zealand Wine Centre -Te Pokapū Wāina o Aotearoa – will be able to mimic expected climate scenarios of the future.
Plants grown in the new 600sqm facility which is due for completion in 2024, will help scientists understand how different temperatures, soil types and water availability may impact grape production in the future, and provide the industry with key knowledge to help it adapt.
The experiment comes as a Plant & Food Research study suggests areas of the North Island suitable for growing Sauvignon blanc vines are likely to substantially reduce this century as climate change brings rising temperatures.
Dr Jill Stanley, Plant & Food Research Science Group Leader, Fruit Crops Physiology. Photo / Supplied
However, Plant & Food Research Science Group Leader, Fruit Crops Physiology, Dr Jill Stanley, says it is not all bad news for connoisseurs of the wine – one of New Zealand’s most popular varieties – as modelling under both low and high temperature rise scenarios also shows areas of the South Island are likely to increase in growing suitability.
“Moderate gains are predicted in Marlborough, Canterbury and central Otago under low rise scenarios, but substantial gains under higher temperatures,” she says. “By mid-century, there may be an opportunity for Canterbury and parts of Otago to become global Sauvignon blanc powerhouses, alongside Marlborough (New Zealand’s current prime Sauvignon blanc producing region, accounting for 72 per cent of output).
“So, if you like a drop of New Zealand Sauvignon blanc, you’re probably going to be okay.”
Chief Sustainability Officer, Dr Roger Robson-Williams, says Plant & Food Research is working with a variety of industry sectors, to understand what and where crops can be grown in the future. By using computers to jump in a ‘virtual time machine’, scientists can see what rainfall patterns and temperatures are going to look like in different parts of Aotearoa.
“Climate change is going to affect what we eat over time,” he says. “For wealthy nations, the impact may seem quite small at first, as they will generally have the resources to secure more-or-less whatever foods they want for the time being.
“For less developed countries, climate change will produce real issues in terms of food security; not just impacting the type of foods available but, more worryingly, it will lead to absolute scarcity of food with ever-increasing risks of crop failures around the globe. We want to make sure that New Zealand can continue to grow good, nutritious food, for ourselves and for others.”
Robson-Williams says the first step is to get a picture of what crops will grow well and where; these may be crops we already have, or new crops.
“We’re also looking at improving our current crops so they can cope better with the impacts of climate change – be it drought tolerance, resistance to different pests and diseases, or just the ability to grow in hotter conditions,” he says.
Stanley says the research contains a key message for growers and the industry: “It’s increasingly important growers start thinking about what the future holds and the adaptations they can take to mitigate and reduce the effects of climate change.
“While we don’t know for certain what is ahead as many different factors affect how crops are grown, the research is designed to give the sector some idea of what could occur,” she says.
Dr Zac Hanley, General Manager Science New Cultivar Innovation, Plant & Food Research. Photo / Supplied
As well as changing to varieties that are more suited to the changing climate, Stanley says growers could adapt the way they grow crops, such as using covers to protect them from increasing risk of rain and hail. They could change the crops they grow (for example growing avocados or apples instead of grapes) or consider expanding into different regions.
Dr Zac Hanley, General Manager Science New Cultivar Innovation, says that the changing climate might also create new opportunities for New Zealand’s horticulture sector.
“We’re bringing new crops into New Zealand, testing things that might be able to cope with future conditions. For example, New Zealand might be able to successfully grow sub-tropical plants like dragon fruit as our climate changes, and that could be a potential new industry for growers in these warmer regions.”
New Zealand-Viet Nam dragon fruit breeding programme. Photo / Supplied
A joint New Zealand-Viet Nam dragon fruit breeding programme has resulted in the development of the first varieties of dragon fruit that could form the basis of a New Zealand sector.
Supported by the Ministry of Foreign Affairs and Trade, the New Premium Fruit Variety Development project has bred three new varieties of dragon fruit which will be commercialised globally by VentureFruit, a T&G Company. Initial testing and evaluation is underway to determine how these new varieties could be commercially grown in Northland.
Plant & Food Research is also looking at the viability of commercial production of other non-traditional crops, such as peanuts in Northland and almonds in the Hawke’s Bay, that may do well in New Zealand’s future climate.
Dr Samantha Baldwin, a Science Group Leader at Plant & Food Research. Photo / Supplied
Growing indoors, away from the weather, is also an option. Dr Samantha Baldwin, a Science Group Leader at Plant & Food Research, says their research is attempting to make sure New Zealand can deliver food than can be grown long into the future, despite the climate issues being experienced.
She says indoor growing could help food security “because we can basically recreate the entire environment within a controlled area so we can take out the risk not only of erratic weather but also seasonal weather. We can create all seasons in one day if we really want.”
Stanley says that climate change will potentially have major impacts on New Zealand and growers are already thinking about how they will respond.
“The horticulture sector needs to weigh the costs of adaptations or mitigations to climate change against the economic impact of doing nothing,” she says. “It is great to see industry bodies starting to think about what these changes might mean and to plan accordingly.”
Quartz Reef winery operations manager Montse Mondaca helps with the first harvest of the season at the Bendigo vineyard yesterday. Image: Julie Asher
A classic Central Otago harvest season began yesterday with the first fruit plucked from the vines at Bendigo. Quartz Reef winemaker Rudi Bauer said the harvest looked set to be a good one but would have its challenges as unsettled weather during flowering in early December resulted in uneven fruit set.
Daily decisions would be made about which fruit to pick, but overall the average yield looked very good, Mr Bauer said.
Harvest had started three to four days earlier than last year, so it was a normal season. The spring had been very good, with good rainfall until January, when it became very dry.
There was around 50mm of very welcome rain last week.
A forecast of cool nights and warm days was exactly what the winemaker wanted for the cool climate wines such as the Pino’s, Chardonnay, sparkling and Gewurtztraminer wines that did so well in Central Otago.
He had plenty of labour available and there was no sign of infection in the grapes so it promised a good solid season.
Last year’s white wines had been very well received and the Pino’s would be bottled after harvest.
More winemakers in Central Otago were expanding into organic production.
While Central Otago wine made up about 3.5% of the country’s total production, their reputation and quality meant they were highly regarded.
“We punch way above our weight,” Mr Bauer said.
All the winegrowers in the region were mindful of the losses suffered by their North Island counterparts following Cyclone Gabrielle.
All were donating what they could to the Hawke’s Bay and Gisborne winegrowers associations.
It would be some time before the scale of damage could be assessed but it would be massive and include machinery destroyed by having silt through it as well as vines which could take years to replace.
