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
Emma and I are in Queenstown, as guests of Central Otago Pinot Noir Ltd, to take part in the 2016 Pinot Noir Celebration. The opening session, “A Question of Style”, explored the relationship of winemakers to the region; consultant winemakers (eg. Dean Shaw, Pete Bartle, Rudi Bauer), those from out of region (Jim White), or from… Read More »
“Don’t worry, they won’t ask many questions” said Natalie Potts, NZ Winegrowers Asia Marketing Manager. I was in Beijing teaching NZW wine education courses and was getting used to students who focussed intently on learning but whom were quite shy about speaking up. So I was taken aback when one sommelier asked me to rank… 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
Leaving the sanctuary of the warm Maude Wines tasting room, we made the short drive down State Highway 6 to meet John Montero, owner of Ellero Wines.
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’.
This week Emma and I spent a few days in Central Otago as guests of the AWCO group, Artisan Winegrowers of Central Otago.
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.
I have arrived rather late at the gamay appreciation party. Starting out in the UK wine trade in the mid 1980s, my only exposure to gamay was on Beaujolais Nouveau Day when I had to get up at an ungodly hour to unload a van full of thin, charmless red wine.