28 Club members chose to attend this diverse and interesting pink evening, but those that did were pleasantly surprised by most of the wines tasted, educated and now appreciative of Rosés.
From when to drink Rosé, regional styles, and the variety of grapes now used for the various wines, from the opening bubbly, everyone connected with and enjoyed the tastings. Opening with a Toi Toi Sparkling Rosé, which comprised of a mixture of Riesling and Merlot, through to the last McArthur Ridge Lilico Pinot Rosé, the diverseness of the 21st-century Rosés was indeed on display. Rosé is a style of wine, not a grape variety.
The wines were selected from wine sites and supermarkets, which were below the $20 mark, so they can be purchased and enjoyed by everyone the next time they’re shopping or browsing the computer. The wines we sampled during the evening were:
Toi Toi Sparkling Rosé NV – Riesling and Merlot blend from Marlborough
2021 Giesen Estate Riesling Blush – from Marlborough and Waipara
2022 ME by Matahiwi Estate – Pinot Noir from Masterton this was thought to be the best value for money in wines
2021 Haha Hawkes Bay Rosé – Merlot and Malbec from Hastings and Bridge Pa this is a Bordeaux blend with added Cab Sauv and Cab Franc
2020 Left Field Moon Shell Moth Rosé – Arneis, Pinotage and Merlot from Hastings
2020 Middle Earth Pinot Meunier – a faux pas for the evening, turned out to be red! A Pinot Meunier – this was enjoyed by everyone nonetheless and will go on to be purchased
2019 Spade Oak Voysey Blonde Rosé – Tempranillo, Albarino, Syrah, Viognier and St Laurent from Gisborne – this was indeed Blonde! And was a special blend as this vineyard has been on-sold since this mixture was bottled
2019 McArthur Ridge Lilico Pinot Rosé – Pinot Noir – from Central Otago
What a great turnout for our Trifecta event from the Hawkes Bay vineyards!
This event was well attended by Club members, plus we had four guests attend. There were eight wines to sample for the evening, plus the owner Peter Robertson was there to let us in on some of his planting/vineyard secrets.
Peter explained to us how he started his wine career working for McWilliams making a rose spritzer that they used to export to Fiji! Times have certainly changed as have tasted in the 21st century.
2022 Fiesta Rose – a Syrah dominant variety, floral with strawberry and melon on the tongue
2022 Robertson Pinot Gris – this variety was from Brother John of Mission wines who introduced Peter to a 15-year-old bottle of this Pinot!
2021 Bergman Chardonnay – named after the Ingrid Bergman roses on their property. A more modern style rather than the heavy buttery style of old
2021 Barrique Fermented Viognier – surprisingly smooth in the mouth with fresh mineral notes
2021 Back Block Syrah – this variety had its first vintage in 2000, spicy and this is their biggest-selling wine!
2020 Ohiti Estate Cabernet Sauvignon – light and spicy but smooth with a year in old oak
2021 Hillside Syrah – actually grown on land that Peter was invited to use to grow grapes. Woody but smooth in the mouth.
2019 Reserve Vintage Gold Label Cabernet Merlot – a Bordeaux style wine, black fruits with subtle spice, this is wine is closed with the traditional cork stopper.
Our thanks go to Peter for his generous support for the Club, and to members for their support through the volume of sales.
Wednesday 12th October | Door Price: Members $14 / Guests $18
Pretty in pink
Rosé wine is an exciting and diverse category. New Zealand Rosé comes in a rainbow of pink hues, from the palest salmon to deep watermelon. Typically, they’re light-bodied, fruit-focused and just off-dry in style. While it’s often associated with Pinot Noir in NZ, this style of wine is no one-trick pony, and there is so much more to discover.
So, join us on Wednesday the 12th Oct, when our panel will take you on a tasting discovery of just what wonderful wines NZ can produce in this style.
Our presentation includes both still and sparkling Rosés, showing delicious aromas and flavours of ripe strawberries, raspberries and crushed cherries, sweet citrus, watermelon, honeydew melon, spices and fresh herbs. And the grapes used in the wines to be tasted will surprise you. They won’t just be Pinot Noir or Merlot dominant.
Here is some more Rosé information that may help in your appreciation of what the tasting may cover.
The specific colour of a given rosé is based on the amount of time that the skins have spent with the juice—though contrary to popular belief, darker-hued rosés are not always sweeter.
Due to their low tannins, high acid, and fruit-forward nature, Rosé—whether still or sparkling—is one of the most versatile, food-friendly wine styles on the planet.
When to Drink Pink? Rosés are perfect for spring and summer, as they are served chilled and can be a refreshing accompaniment to a variety of warm- weather fare. Rosé wines also top the charts for food-friendly versatility, as there’s a Rosé to suit most food types.
Regional styles of Rosé
Rosé styles, hues and myriad varieties are found throughout all of New Zealand’s wine regions, reflecting the fruit freshness and focus for which our wine is renowned.
Hawke’s Bay
Hawke’s Bay is home to a great many of the Merlot and Syrah-based Rosé, with some wines made from a blend of (often Bordeaux) varieties. The moderately-warm climate lends itself to robust, spicy and savoury wines with good depth of flavour.
Marlborough
Pinot Noir is the most common variety used for Marlborough Rosé, with characteristic aromatic intensity, ripe berry fruit and spice, and vibrant, well-balanced palates. There are also some interesting examples using less-common varieties such as Syrah and Montepulciano. Excellent quality Methode Traditionnelle Rosé is made in Marlborough.
Central Otago
The vast majority of Central Otago Rosé is Pinot Noir-based. Packed with bright strawberry, raspberry, ripe cherries and often a touch of spice and fresh herbs, the palate is lively and crisp palates with clean acidity. There are also several very smart examples of Methode Traditionnelle Rosé.
In 2018 we contacted Gordon Russell to see if he could present a tasting some time, and he said yes, he would be delighted, but it would need to be 2021!
Roll onto 2021 when sadly, the Covid levels meant that our Esk Valley tasting had to be postponed to that year. So, imagine your committee’s disbelief when Gordon contacted us in the week of our tasting to say sadly that his wife had COVID-19 and that he was having to isolate himself. He said he was disappointed but then offered to fast courier the tasting notes and wine to us so the meeting could continue. Thankfully, Richard Taylor then stepped up to the plate and, using the tasting notes, entertained us with an interactive evening that went down well and was much appreciated.
The club’s appreciation of the wines presented was subsequently reflected in the 141 bottles ordered by members.
The wines for the evening were:
Hawkes Bay 2022 Rose’ – was our mix and mingle wine and a beautiful shade of almost metallic pink, gentle on the nose, smooth in the mouth
Hawkes Bay 2021 Pinot Gris had a slightly pinkish colour with greengage on the tongue – it was a lovely extra tasty Pinot Gris which comes from free-draining terraces with the grapes themselves approaching 20 years old! Interestingly it has some oak barrel fermentation too
Artisanal Hawkes Bay 2021 Chenin Blanc – this is a new brand that has only been on the market for 12-18 months; it was a pale shade and, at the moment, has baked apple/citrus/peach on the tongue
Great Dirt Seabed Chardonnay 2020 – this is their premium label and was buttery on the nose and white peach on the tongue. The terrain where these grapes grow was tidal river territory before the 1930s Napier earthquake.
Artisanal Gimblett Gravels Grenache 2021 – nice dark red colour; this is a low-yield crop and is 100% Grenache, fermented in open-topped concrete carrels
Artisanal Gimblet Gravels Tempranillo 2021 – almost purple in colour, dry on the nose, dark berries with a hint of vanilla on the nose – has been in American and French oak and comes from a single block in Te Awa planted in 2018
Artisanal Gimblett Gravels Malbec, Cav Sauv, Merlot 2000 – again almost purple in colour, blackberry/currents on the tongue. This would go well with Venison. Again this is a low-yield crop, fermented with wild yeast in concrete open-topped barrels and kept until 2032!
Of the above, the most ordered was the Chenin Blanc. This reflected both the quality of this wine and likely the fact of how starved we are of this variety in New Zealand. Thanks again, Richard, for arranging this tasting and then stepping in to deliver it for Gordon. I am told that Gordon has already offered to do this again in 2024. You would be most welcome, Gordon.
The Committee has been able to arrange for another top-flight Hawke’s Bay winemaker to present to the Club on Wednesday 14th September. This time it is Peter Robertson of Brookfields Winery, one of the doyens of winemaking in Hawke’s Bay.
A top selection of eight wines will be on offer. The wines will be available for purchase on the night at very good prices.
Founded in 1937, Brookfields is Hawke’s Bay’s oldest winery. It is located alongside the Tutaekuri River at Meeanee (between Napier and Hastings). The winery was purchased by its current owner and winemaker, Peter Robertson, in 1977, who transformed it into a leading winery for premium wines. The history of Brookfields is revealed in the handmade 25cm concrete blocks used to build the winery and cellar in the 1930s. These blocks create the perfect environment for ageing great wines and keeping the cellar cool during Hawke’s Bay’s hot summers. Peter creates classic wines with grapes that are only grown in specific locations and have strict growing policies.
Brookfield’s reputation has been built on stunning red wines. For example, the 1989 Gold Label cabernet/merlot on release stunned the critics and trade with its excellence. Subsequent vintages have firmly placed Brookfields as one of the best red winemakers.
Producing between 8,000 and 10,000 cases of wine each year, Brookfields has no desire to push up volumes when there is always the challenge of creating even more dramatic wine. Peter has been crafting exquisite wines from his vineyards in and around Meeanee since he bought the winery in 1977. He is often referred to as a quiet achiever, diligently going about his business, shunning the spotlight, and letting his wines speak for themselves. Showing the meticulous attention to detail that characterises the man himself, the depth, excellence and brilliance of all varietals remind you of his adept talent.
As he himself says, “It is my belief that superior wine comes from superior fruit; great wines are made in the vineyard. Much of the winemaking at Brookfields is traditional. The “Bergman” chardonnay is barrel fermented. The “Reserve” reds are hand-plunged and then aged in French oak barrels for at least a year. Time is a winemaker’s friend.”
Established in 1896, Te Mata Estate remains family-owned, producing internationally recognised wines exclusively from its Hawkes Bay vineyards. The Chambers family, the original owners, sold the property in 1919.
TMV Te Mata Vineyards was established, and the property had two other owners until it was acquired by the Buck and Morris Families in 1974 – the two families behind the modern interpretation of this historic NZ estate.
Te Mata Estate is committed to improving its performance in terms of environmental, social and economic sustainability through the Sustainable Winegrowing New Zealand (SWNZ) programme, established in 1995 as an industry-initiated programme directed by NZ Winegrowers. Te Mata Estate’s vineyards were amongst the first to be accredited in 1995, as was the winery in 2005.
This evening was going to be presented by Te Mata vineyard but is now being covered by Eurovintage with Keith Tibble and Brett Newell hosting the evening for us.
Indictive wines for the evening, still being worked on at the time this newsletter went out:
Starting with Estate Range Sauvignon Blanc
Premium Sauvignon Blanc
Two premium reds – Awatea and Bullnose ranges
Estate Range – Chardonnay, Pinot Noir, Cabernet Sauvignon
The above selection is indicative only as it will depend on the availability of stock at this time.
This will be both a surprising and informative evening with great wines to taste across Te Mata’s different wine ranges and looks to be an experience that you wouldn’t normally get anywhere else.
Under new ownership, Villa Maria captures a global market
When Matthew Deller decided it was time to bring his family home from Napa Valley in California, there was only one place he wanted to work: Villa Maria.
He made his move in January 2020 after seven years as chief operating officer at Tor Wines – a winery globally renowned for its single-vineyard chardonnay and cabernet sauvignon.
And so, after a roller-coaster journey of sorts, he’s perfectly placed to oversee the first global launch of Villa Maria’s single-vineyard series of wines from tomorrow.
Deller, a master of wine, is Villa Maria’s chief global sales and marketing officer. In his almost two years with the brand, he’s experienced the rapid change brought by Covid-19 as well as seeing Villa Maria pass out of family ownership.
Villa Maria Estate Winery’s Blenheim acreage. Image: Brya Ingram/Stuff/Marlborough Express
Villa Maria’s parent company FFWL, owned by founder Sir George Fistonich, went into receivership late in 2020 and as part of that, Villa Maria was sold to Indevin, New Zealand’s largest wine-making company, in September.
“When we decided we wanted to move back to New Zealand and I was thinking ‘who would I want to work for?’ Deller says. “Villa Maria was the only option. There’s no other winery in New Zealand that makes the calibre of wines that Villa Maria does and that’s not going to change in under the new ownership.
“We’ve all been on a roller-coaster over the past 18 months. But the management at Villa Maria wasn’t exposed too much to that financial side as that was between the family and the banks.
“Indevin is very protective of the brand and what drove its success: it’s all about quality and global critical acclaim. And that’s not my opinion, that comes to us from our wine intelligence research.”
Other significant changes include the way Villa Maria is marketed.
“We’ve renovated every brand,” Deller said. “We’ve brought out Earth Garden range this year which is our first 100 per cent Biogrow-certified brand and fully vegan. And we’ve really ramped our global fine wine programme.”
As part of that global push, this year marks the first time that Villa Maria is doing a worldwide launch of its single vineyard series. That will involve events around the world throughout November. “We’re there in New York, London, Europe and there’ll be dinners, wine-maker tastings with a unified release of these single-vineyard wines.”
Indevin had been on the lookout for a quality New Zealand global brand for some time, says chief executive Duncan McFarlane.
Single vineyard releases are a winery’s way of showing what a particular block of land delivers. The 10 wines Villa Maria are releasing come in tiny volumes – just hundreds of cases for some styles. The grapes are mostly handpicked and many are fermented with wild yeasts.
The idea is to create a series of bespoke wines that Deller says are chosen for their elegance and as “the greatest expression of a particular vineyard”.
The release features vineyards in Auckland (Ihumātao), Gisborne (McDiarmid Hill) Hawke’s Bay (Braided Gravels, Keltern) and Marlborough (Attorney, Taylors Pass, Seaspray, Seddon, Southern Clays).
Deller said it was the right time to make a global push as New Zealand wine – particularly Marlborough sauvignon blanc – was at a “tipping point” in terms of appreciation by critics and collectors.
“Now that New Zealand wines are getting really high scores from international critics, all of a sudden they’re of tremendous interest to the fine wine community, British wine merchants and top New York restaurants. The market has been created by those global critic scores.”
And that maturation of the industry, in terms of quality, has dove-tailed with Covid-19 to create a perfect storm of desire for New Zealand-made wines.
“What happened last year was a huge shift in awareness of, and demand for, New Zealand wine and Brand New Zealand was on fire last year. The insights I have from the US is that a significant part of that is our sustainability story.
“What’s happened this year is another seismic shift – and perhaps one that’s more exciting and of more significance for New Zealanders. We had a small harvest in 2021 but it’s high quality. And with that, we’ve reached a tipping point where New Zealand wines are now recognised as really good. They’ve always been regarded as good but now they moved to really good.”
The Villa Maria Keltern chardonnay.
He noted that one of the world’s leading wine commentators, Jancis Robinson, wrote a glowing report on New Zealand wine, focusing on sauvignon blanc and pinot noir which helped push Marlborough sauvignon blanc from a supermarket staple to standing proudly alongside the best France could offer.
“Marlborough sauvignon blanc had already surpassed France in terms of mass awareness but the more conservative critics have always considered the fine wines of Sancerre as superior to Marlborough sauvignon blanc but that seems to have changed and Marlborough sauvignon blanc is now a fine wine benchmark as well as a reliable benchmark.”
The other thing that’s happened is that a number of factors – including increased costs of packaging and shipping – drove up the price of New Zealand wine and no one blinked. In fact, demand increased.
Deller says not only are people in love with the flavours of New Zealand wine but they are “buying an experience they can’t get from anywhere else” and part of that is a story of sustainability, ethical employers, and a focus on quality.
For Villa Maria, a critical part of that story is staying New Zealand owned. When the receivers came in at FFWL they needed to find over $200m to pay back bank loans. Selling Villa Maria was critical to raising that money and there was a fear an iconic Kiwi brand could end up offshore.
But it stayed in New Zealand thanks to Indevin, a giant wine-maker that most people have never heard of.
Indevin’s model is to grow grapes and make wine. It leaves the sales and marketing to third parties including brewing giant Lion – for whom Indevin produces the Lindauer range, among others – as well as Waitrose and Tesco supermarkets in the UK.
Chief executive Duncan McFarlane says Indevin had been on the lookout for a quality New Zealand global brand for some time.
“Rather than Indevin doing the brand building and holding the sales expertise in-house we’ll partner with someone who has that, and we’ll focus on the parts of the supply chain where we have the expertise and can create value,” he explains.
“But that meant there was a significant part of the New Zealand category that we weren’t participating in – that wasn’t a problem as such as we’d been successful with our model – but we believed that as the New Zealand wine industry matured, with the right brand, the right proposition, there was a lot of additional value to be created.
“Our long-term strategy has been if the right opportunity came along to acquire a genuine global New Zealand brand then that would be a very interesting, exciting and rewarding acquisition.
“Identifying that and actually having the opportunity are two different things.”
McFarlane couldn’t have hoped for a better opportunity than the unexpected sale of Villa Maria after 60 years of family ownership. “We felt that not only was it an amazing opportunity it was an unparalleled opportunity.”
McFarlane says Indevin and Villa Maria will continue to walk their own paths when it comes to sales and marketing, with Indevin remaining a business-to-business model and Villa Maria being a business-to-consumer operation.
But behind the scenes, on the production side, there is huge room for efficiency and growth.
“In many cases, the two businesses literally have vineyards next to each other or in the same street – so it makes sense that the production side of the business will come together over time to work as a team.”
Villa Maria single-vineyard Taylors Pass sauvignon blanc and pinot noir, part of a range of 10 it’s releasing globally.
Adding Villa Maria’s vineyards and expertise to Indevin’s means a diversity of supply that “de-risks” the business on one hand while “putting you in a strong position to maintain and provide consistent quality season-to-season”.
As the ultimate boss, McFarlane has no qualms about Villa Maria hosting a series of global launches during a global pandemic.
“Like any business, we’re conscious of Covid, and management of risk is at the forefront of how we do things, but at the same time there are growth opportunities overseas and where we can do it, and do it safely, it’s business as usual.”
As for his pick of the single-vineyard wines, the chardonnay lover says he’s “quite honestly staggered” by the Keltern Chardonnay from Hawke’s Bay.
Sidebar; The Villa Maria Single Vineyards
Auckland – Ihumātao
Located on Auckland’s Manukau Harbour, Ihumātao sits within a shallow, sheltered volcanic crater with a soil profile that is diverse with a calcified shell and ancient scoria on the edge of the basin, with heavier peat and clay soils toward the centre layered above a volcanic basalt rock base. The immediate proximity to the Manukau Harbour provides a cooling influence, favourable in the retention of fruit acidity during the ripening season.
Gisborne – McDiarmid Hill
Home to expansive fertile plains framed by forested hills on one side and 200km of coastline on the other, the province has an abundance of natural resources. Gisborne’s climate is characterised by warm summers and mild winters. McDiarmid Hill is positioned on an elevated north-facing hillside slope in Patutahi. Taking full advantage of sunlight, drying wind conditions, slightly cooler temperatures and natural water drainage, the additional elevation provides a wonderful advantage for producing this consistently outstanding wine.
Hawkes Bay Braided Gravels | Keltern
The Gimblett Gravels Wine Growing District is characterized by arid, stony gravels laid down over millennia then exposed by a huge flood in 1876 that altered the course of the Ngaruroro River. East of the Maraekakaho region, Keltern is a warm inland site, buffered by the Ngaruroro River. Established on an ancient riverbed that is very dry, but not as hot as the Gimblett Gravels.
Marlborough is surrounded by the inland Kaikoura Ranges to the south and the Richmond Ranges to the north. These rugged mountains are responsible for New Zealand’s driest and sunniest climate with an average of 2435 hours of sunshine, regulated by the cooling ocean influence, elongating the ripening period. Marlborough is composed of three sub-regions, each with its own distinctive characteristics and nuances, which are experienced in every taste.
Drink up NZ’s rich history with a trip to one of our venerable vineyards, writes Jo Burzynska.
Sauvignon Blanc has the wow factor in Marlborough. Photo / MarlboroughNZ
On September 25, 1819, the Anglican missionary Reverend Samuel Marsden recorded planting the first grapevines in New Zealand in the grounds of the Stone Store, Kerikeri in the Bay of Islands. Sadly these never produced wine, allegedly being gobbled by local goats. Nevertheless, the promise that Marsden perceived for wine in Aotearoa has now been amply proven, and can be experienced alongside its history at vinous milestones that span the length of the country.
Bay of Islands – Vine Zero
Marsden Estate in Wiroa Road, Kerikeri. Photo / Supplied
Greater wine-growing success was achieved with the arrival of British wine enthusiast, James Busby to the Bay of Islands. He made New Zealand’s earliest recorded wine from vines planted in his grounds at Waitangi in 1833, described by French explorer Dumont d’Urville as “delicious”. While the wine industry followed more suitable climes and moved south, good wines still hail from this historic region. Head to Marsden Estate in Kerikeri, established 176 years after its namesake planted his vines. Select six wines to try at its cellar door, or grab a glass to savour in its subtropical – and goat-free – vineyard gardens or at its restaurant.
Gisborne – Organic Trailblazer
Millton, New Zealand’s first biodynamic vineyard. Photo / Supplied
Long before the New Zealand wine industry promoted its wines as the riches of a clean green land, James and Annie Millton were walking the talk. The couple established the country’s first organic and biodynamic wine estate in 1984 with the planting of their first vineyard near Manutuke where earlier settlers had planted grapevines in 1871. They now combine classic wines like their chardonnay with edgier examples in the skin-fermented whites of the Libiamo range influenced by the younger generation of Milltons. Sample these at their cellar door, set in beautifully landscaped grounds complete with olive grove.
Hawke’s Bay – Oldest Winery
Mission Estate Winery in Hawke’s Bay. Photo / Mission Estate
Christian orders helped spread the vine as well as their religion around the world, and it was Marist missionaries that transplanted vines from Bay of Islands to Hawke’s Bay, and in 1851 built the country’s oldest winery, Mission Estate. Its cellar door, housed in an imposing former seminary building, offers seated tastings that include insights into its history. Visitors can then wander through its underground cellar and extensive gardens that look out to sea, with an option to dine in its recently refurbished restaurant.
Wairarapa – Pinot’s First Place
Guests enjoying the sun at Ata Rangi vinyards, Martinborough. Photo / Pete Monk
New Zealand’s potential for Pinot Noir can be traced back to Wairarapa, where in the early 1880s Frenchwoman Marie Zelie Beetham and her husband William, planted the country’s first pinot vineyard near Masterton. Temperance put paid to that endeavour, but pinot noir grows once again at one of their vineyard sites, now Lansdowne Estate. Martinborough pioneers, such as Ata Rangi’s Clive Paton, then founded the modern pinot industry in 1980s. Ata Rangi continues to produce some of the country’s finest examples, which can be explored, along with its history, through intimate tastings held in their charming old winery cellar door.
Nelson – South Island Pioneers
The Neudorf Winery, Nelson. Photo / Supplied
In the early days of New Zealand wine, most vineyards were planted in the North Island as it was considered grapes couldn’t ripen further south. However, in the 1970s some brave souls started to plant vines on the mainland, including Tim and Judy Finn who founded Neudorf in Nelson when nobody knew what varieties might thrive there. Now they make some of the country’s top chardonnay and pinot noir.
These can be enjoyed at their cute cellar door overlooking their first Home Block vineyard, where picnic fare can also be selected from the “baby deli”.
Marlborough – Sauvignon Country Roots
Sauvignon Blanc has the wow factor in Marlborough. Photo / MarlboroughNZ
Our flagship Marlborough sauvignon blanc is a fairly new phenomenon. Planted there in 1973, on what is now Brancott Estate Vineyard, it went on to wow the world when Hunter’s Sauvignon Blanc won the UK’s prestigious Sunday Times Vintage Festival in 1986. Hunter’s still excels at sauvignon, as well as sparkling wines, which are shared in its farmhouse tasting room set in tranquil native gardens. The next generation continues to innovate, with the experimental Offshoot range that includes a naturally sparkling sauvignon “pet-nat”. Marlborough’s earliest history can be encountered at Auntsfield Estate, the site of the region’s first commercial vineyard and winery founded by David Herd in the 1870s. Take in the historic sites, such as the restored 1873 rammed earth cellar, on a vineyard tour and taste the impressive wines made by the Cowley family who re-established vines on the property.
Canterbury – Humble Beginnings
Take a trip around New Zealand’s oldest vineyards and wineries. Photo / Graeme Murray
An important chapter of Canterbury’s contemporary wine history started three decades ago in a Christchurch garage. This belonged to neurologist Ivan Donaldson, whose winemaking hobby resulted in Pegasus Bay, which went on to become a flagship winery of the region. Knowledgeable staff at its Waipara cellar door can talk you through its exciting range of wines. These can also be partaken of in the winery’s fabulous gardens or inside by the fire as part of a picnic of local fare from the mini deli it launches in December.
Central Otago – Natural Succession
Looking down over its sloping vineyards to Lake Wanaka, the views from Rippon vineyard are iconic. Photo / David Wall
It’s rare for a family to spend over a century cultivating their land, never mind close to 40 years in the wine-growing industry in New Zealand – and even rarer in Central Otago, where the wine industry only took off in recent decades. However, Rippon has long and strong ties to their special land, now managed biodynamically by second-generation winegrower Nick Mills. The views from Rippon Hall, where its cellar door is situated, are iconic, looking down over its sloping vineyards to Lake Wānaka and the mountains. Rippon’s site-expressive wines are equally spectacular.
Chef Al Brown and his winemaking friends launch Tipping Point, a wine brand that supports charities close to Brown’s heart and celebrates the regions.
If you want to follow something developing in New Zealand’s wine industry at the moment, go to the stuff.co.nz website and featured videos – Al Brown’s Tipping Point Project.
Al Brown – a well-known chef and entrepreneur has a new venture being developed with Rowan Dean of Constellation Wines, Gary Stewart, his graphic designer and Melanie Mark-Shadbolt who is the CE of Te Tira Whakamātaki Foundation [one of the charities that some profits will go towards]. They are developing a wine brand, without featuring Al’s face or name, that will bring wine to the people.
Al’s visions for this venture are to bring wine down to earth, making the experience unstuffy and a more relaxed experience to encourage people to have a tipple and gain knowledge at their level. To take some of the exclusivity out of the experience, even drinking wine from a tumbler (as some restaurants already do) so more people are relaxed with choosing something they actually like to drink.
In the first video Al was touring through three of our wine regions: Hawkes Bay, Central Otago and Marlborough. Exciting stuff!
We were to be entertained in September by Gordon Russell from Esk Valley. Gordon is described as one of the Godfathers of the wine industry.
Unfortunately, due to the current situation with the Delta variant of COVID19 this month’s Club evening has had to be cancelled. We can’t meet until we are down to Level 2.
While this is disappointing for us all, for your information and interest, the wines we were going to be tasting were largely from Esk Valley’s new range: Artisanal. Wine f.y.i.:
Craggy Range’s vineyard at the base of Te Mata-o-Rongokako has been deemed the “most Instagramable vineyard in the world”.
In a recent survey by money.co.uk, the Hawke’s Bay vineyard that sits between Te Mata Peak and the Tukituki River beat American vineyards Robert Mondavi Winery and Stag’s Leap Wine Cellars to the title.
Craggy Range reigned supreme with 13,319 hashtag mentions, Robert Mondavi came in second with 12,189 hashtags and Stag’s Leap took third place with 11,852 hashtags.
The survey looks at “The World of Wine”, from its consumption, to various wine trends and grape-related facts.
Craggy Range Vineyards took out the picturesque category, which analyzed the top 50 vineyards in the world according to the popularity of their trending Instagram hashtag.
David Peabody, the marketing manager for Craggy Range Vineyards said: “We are blessed with a lot of natural beauty in Hawke’s Bay, and I think our site is very reflective of that.”
“Attention to detail is at the core of everything we do, which resonates across the property. As the quality and reputation of our wines has grown, so too has the level of interest in visiting either our restaurant or our cellar door – it is a very immersive experience,” he said.
The trending hashtag #craggyrange encompasses a range of photos, from panoramic vistas to posing pooches and glamorous bridal moments.
“What is fantastic to see is that there are many different themes, generally focused on wine, our hospitality, or of course, the sheer natural beauty of the site,” Peabody said.
Nautilus harvest 2021. Photo Credit: Richard Briggs
Grape yields across the country have taken a hit from poor flowering, but growers and winemakers are welcoming beautiful fruit and a kind ripening season.
Nautilus Estate Winemaker and General Manager Clive Jones said on 18 March that vintage ’21 in Marlborough was progressing well. “The fruit is pristine in quality but down across the board in quantity – particularly for Pinot Noir and Pinot Gris,” he said.
“At the halfway stage through the Sauvignon harvest, crops are moderate but flavours are fantastic.
Clive said the weather had been close to perfect, “with barely a glance required at the weather forecast”, and Nautilus was on track to have completed picking before the end of March, “our earliest finish ever”.
Jules Taylor, Gourmet Traveller Wine’s 2021 New Zealand Winemaker of the Year says all varieties are lower than the long-term average and agrees Pinot Noir and Pinot Gris are particularly light, “which is a shame”, but is also the reality of horticulture.
The silver lining is that the fruit is beautiful and clean, thanks to a great summer.
“The weather is playing the game and the mood is so different to last year, with Covid,” she says. “It’s back to the old days, with all the banter in the field.”
Jules says the 2020 harvest was a case of keeping the panic at bay and getting the fruit off as fast as possible, “in case Covid decided to rear its ugly head”.
The contrast with 2021 is extreme. “This year we can pick exactly when we want to, in terms of capturing the essence of Marlborough at its best – it’s a delight.”
In Central Otago, Viticulturist James Dicey says yields are variable, with some subregions doing “really well”, while others are “exceptionally” low, with expectations of as little as two tonnes to the hectare predicted for some blocks.
That’s due to a cold initiation period that resulted in smaller bunches, and unsettled weather during flowering, causing some hen and chicken and poorly set bunches.
He says the weather averages for the season look typical but have resulted from big blocks of extreme conditions. “We have been seeing quite big swings in weather variability, which has stressed the grapevines and stressed out the viticulturists.
However, he has been pleased by a “really nice” and consistent ripening period and “coolish” nights and says the positive of the small yields is the “really high-quality fruit” and lack of disease pressure.
That gives growers “the luxury of time with picking decisions”, and the option of leaving fruit out for longer, if required. And that could be key to getting fruit in this harvest, with labour at “dire” levels due to border closures, he says.
James has spent more time and money than ever before advertising harvest roles, including to viticulture and oenology students, in backpacker lodges and on all bulletin boards, and directed to the remaining hospitality staff in the area.
The main pressure is on staff for hand picking, with little of the area suitable for machine harvesting.
James says some blocks that have never been machine picked before now have that option as a backup plan, but in many cases, a handpick is the only option, because of a steep aspect or small size. Two of the blocks he works with, for example, are 0.3 hectares, “so it’s not economical to have a machine turn up”.
James says staff are “trickling” in, “but if we don’t get what we want or quite what we need, then the harvest will be delayed or protracted… we are encouraging wineries to pick early and pick hard”.
In Hawke’s Bay, Esk Valley Winemaker Gordon Russell says they have experienced lower yields, with a general drop of around 20 per cent, due largely to poor flowering.
He says Sauvignon Blanc yields have done better than Chardonnay and the reds, which have small berries and loose bunches. The low yields and lack of rain means there has been no disease pressure, and cooling conditions are creating an enviable ripening period, allowing acids to drop without sugars climbing too high. “There seems no hurry at the moment.”
Esk Valley picked white varieties up to 19 March, and Gordon says the harvest to date has delivered grapes of excellent quality.
He expects wine to be “bright, fresh and pure”.
The labour situation has been manageable in Hawke’s Bay, with viticulture sharing picking gangs with other horticulture industries, he says. “We seem to have been able to get in what we wanted when we wanted it, so it hasn’t been an issue.”
However, that’s also down to a strategic approach, which has seen handpicking tonnages drop slightly, allowing selective machine harvesting to ease some labour pressure.”
At Matawhero, Owner Kristen Searle says tonnages are about average for a Gisborne season “and with great ripening weather it will be a great vintage for Gisborne wines”.
Kirsten says apart from some frost damage at budburst in some vineyards, the season generally has been good and has produced “some exceptional fruit”.
Matawhero began picking on 22 February, which is their earliest start ever.
“The season saw higher growing degree days and heat summation during the season which would have ensured the early pick. We also experienced low disease pressure and good brix, acid and Ph balance at harvest.”
