There can’t have been a single delegate at Pinot17 who wasn’t charmed by Hatsch Kalberer’s gentle speech praising Central Otago’s wines and its winemakers.
Reading the notes that accompanied these new releases, I was surprised to learn Mahi’s symbol is not, as I always thought, a snail but instead a representation of the NZ fern frond. As we know, you learn something new every day.
Wine, balm for so many and so much. Dark days might send the majority scurrying for the embrace of any calmly cool white or warmly welcoming red to hand, but a stress-induced need for a drink turns me into a curiously specific wine hunter. I rummage in boxes from here to there, not knowing what… Read More »
Having departed a beautifully sunny and ever-spectacular Central Otago with heavy heart, the opening of a brief window before the plunge into the inaugural International Sauvignon Blanc Celebration
Wilco Lam brought the Dry River 2014 Autumn Release tasting to Auckland, so I boxed on over to the Parnell Rose Garden on Sunday morning to taste the newest wines. I should start out by saying I haven’t always been the biggest fan of Dry River Pinot Noir.
One of our aims, when establishing up Wine Writers of NZ, was to ask if regional bodies would put on tastings, thereby allowing us to get an overall snapshot of the wines without necessarily being beholden to one particular producer. So hats off to Wines from Martinborough (WfM) who stepped forward and hosted the inaugural… Read More »
Standing on the side of the Kawarau River, it crossed my mind that you really have to think the pioneering spirit of old is still alive and well in Central Otago. Only these days it’s in the form of boutique vineyard owners rather than gold prospectors
Artisan Winegrowers of Central Otago, a group of six tiny (2000 or fewer cases) committed producers who have banded together to promote their common interest of ‘small batch, high-quality viticulture and winemaking’.
Steve Davies makes one of Central’s loveliest pinots. Never overblown, he manages to keep the fruit in the red spectrum; cherry, raspberry and red plum without ever veering into the dark, super extracted end of things.
My notes taken on Thursday 18th April 2013 at the Martinborough Hotel. I had no idea which wineries had submitted wines, all wines were pre-poured into identical glasses and tasted blind. This was a genuinely exciting line-up of wines. A spectrum of colours, very different approaches to winemaking