April 2014: The Quarter Acre, Manakau

27 April 2014: Quarter Acre Manakau

Wine no 1: 

Black Estate Riesling 2012

Great information from the Estate: 

Still a baby, it is full-bodied, with strong, lemony, slightly spicy flavours, hints of honey and marmalade, and a crisp, tightly structured finish. Showing good intensity and plenty of personality, it should be at its best 2015+. Michael Cooper MW

The wine is... immediately appealing on the nose displaying mandarin, apple, peach and flinty aromas, leading to a juicy palate that's elegant and vibrant with a hint of sweetness and racy acidity. It's flavoursome, well structured and superbly long on the finish. At its best: now to 2020..

Sam Kim for Wine Orbit

Flavour-some Riesling with a mix of mineral and citrus with riper tree fruit/apricot characters. Good intensity, purity and length. Classy wine with development potential.

Bob Campbell MW

An elegantly concentrated and soft-textured dry Riesling with complex minerally interest. Serve as an aperitif and with seafood over the next 4 to 5+ years. Raymond Chan

Vineyard: Fruit for this Black Estate Riesling is sourced from our Spye Omihi Vineyard in the north of Waipara Valley, North Canterbury. This hillside vineyard was planted in 1999 on clay and limestone rich soils. These soils are very dense brown to orange in colour and inter bedded with sandstones and subordinate limestone horizons. This 2 hectare hillside vineyard has a vine density of more than 5000 vine per hectare.

Season: A cool growing season with intermittent rain events allowed healthy canopy growth and long slow ripening. Mild temperatures held through autumn and allowed the grapes for this wine to be harvested at the desired ripeness. The flexibility of our picking crews meant that we were able to undertake several picks over a three week period. This ensured that the hand selected fruit reached optimum ripeness.

 Hand harvested April 19- May 8 2012

Harvest 11.5 Tons Yield 1.4 kg/ vine Brix 21.0-25.5o TA 9.45g/L pH 3.05

 Fermentation: Whole bunch pressed with no settling. Fermented wild for two months between 12- and 18 degrees centigrade in stainless steel tanks. The tanks were then moved outside the winery where the wine matured on lees in stainless steel tanks through winter. Blended in spring bottled in summer.

   

A family owned vineyard on the warm, sunny slopes of the Waipara Valley, where the vines grow through clay and limestone soils to produce intense wines completely expressive of this site.

The wines are hand crafted using artisan techniques and a dedication to creating exceptional Waipara Pinot Noir, Chardonnay and Riesling.

Waipara has a long and dry autumn, ideal for ripening fruit. The cool nights retain freshness, whilst warm days build concentration. The vineyard is carefully handled through the change of each season by Vineyard Manager Alistair Blair. Alistair is eagerly assisted by the rest of the family who almost always do exactly as they are told. A detailed focus is on thoughtful winter pruning, maximising soil health and restricting yields using sustainable practices.

Wine no 2: Black Estate Omihi Chardonnay 2013

Label of the 2011

Prepared from the Mendoza Chardonnay grape, Omihi Series Chardonnay has been described as some of the finest in the region. Complex and integrated bouquet of white floral, grapefruit, lemon honey, brioche and hazelnut. Mealy, with fresh mineral notes like sea spray. The palate is broad, and enveloping with saline minerality that carries, persists and freshens giving this wine a dense and complete structure

Since the Naish family purchased the Black Estate in 2007, the quality and consistency of the wines has taken a leap forward. The home vineyard, planted in 1993 is 8 ha, planted equally to Chardonnay and Pinot Noir (the Riesling fruit contracted) is providing exciting wines. This is the tenth release of a Chardonnay under the Black Estate label, from 16 y.o. Mendoza vines, and the maturity of the plants is reckoned to provide the extra depth. Winemaker Nicholas Brown is certainly especially adept with the fruit. - Ray Chan

Wine no 3: Chateau Mont-Redon Cotes du Rhone Reserve 2012

Mont-Redon produces wines in three appellations in the southern Rhône valley: Châteauneuf-du-Pape, Lirac and Côtes du Rhône. Thirteen grape varieties (white and red) can be used to make a Châteauneuf-du-Pape wine.  The Lirac and Côtes du Rhône are made with two, three or four varieties. Grenache (red or white) is the predominant grape in all blends.

Situated on the left bank of the Rhône between Orange and Avignon, the Mont-Redon vineyards feature large, rounded stones known locally as galets. These stones retain some of the intense daytime heat of the southern sun and then slowly disperse it to the vines during the night. The Mistral wind blows away any humidity, ensuring excellent climatic conditions for the cultivation of vines. The grapes are handpicked and destemmed, followed by maceration to achieve good tannic structure. After malolactic fermentation, the wine is matured in vats and oak barrels until bottling.

Aromas and flavors of dark berries, raspberries and spice lead to a full, succulent palate with balanced, approachable tannins.

Foos pairing: Pair with herbed, grilled meats or aged cheeses.

A Côtes du Rhône that offers particularly fine structure as well as lush fruit

The Rhone Valley is a key wine-producing region in the south-east of France. It follows the north–south course of the Rhone river for almost 150 miles (240km) from Lyon to the Rhone Delta (the Bouches-du-Rhône), near the Mediterranean coast.

The length of the valley means that Rhone wines are the product of a wide variety of soil types and mesoclimates. The region's wine-producing areas cover such a distance that there is a widely accepted division between its northern and southern parts. Rather neatly, they are separated by a gap of 25 miles (40 km) between the towns of Valance and Montelimar, in which almost no vines are grown.

This division is reflected not only in geography and preferred grape varieties, but also in the quality and quantity of wines produced. The smaller, more quality-driven northern section focuses almost entirely on Syrah for red wines and Viognier, Marsanne and Roussanne for whites, while the larger and more prolific south employs a much longer list of varieties. The most notable of these are the red varieties Grenache and Mourvedre, which are combined with Syrah to produce the 'GSM' blend so characteristic of the southern Rhone. While the granite-blessed slopes of the north are paired with a continental climate, the rocky, sandy soils of the flatter south enjoy the warmer winters of a Mediterranean climate.

Prestige is also a key differentiator between the northern and southern areas of the Rhone. The north boasts old and highly respected names, such as Hermitage and Cote Rotie, but it accounts for only 5% of the valley's total wine production. The remaining 95% is made in the south under less-prestigious, less-specific names. The south is not entirely lacking in prestige, however, as it is here that the Chateauneuf-du-Pape appellation is located.

One important, unifying constant between the two areas is the regional Cotes du Rhone appellation, which can be claimed by red, rosé and white wines from all over the valley. This title covers 171 communes over the 125 miles (200km) between Vienne in the north and Avignon in the south – the towns that mark the beginning and end of the main valley. These wines are still subject to the rules and regulations of the appellation laws, but do not match up to the quality required from more location-specific titles such as Saint-Joseph or Gigondas. 

Chateau Mont-Redon

The appellation Cotes du Rhone Villages is restricted to specific villages whose terroir produces wine of a slightly higher quality. By chance, they are clustered in the southern section of the Rhone valley, around the town of Orange. An elected sub-set of about 20 (this list changes over time) are permitted to add their village names to the title Cotes du Rhone Villages, producing some interesting, long-winded names such as Cotes du Rhone Villages Saint-Maurice-sur-Eygues.

March 2014: Waimea Cafe Restaurant

March 2014: Waimea Cafe Restaurant, Waikanae

Ok, so we're back after too long an absence, catch-up blog for the last 3 months. I don't have all the menus, so instead of focusing on the restaurants and food, I've focused more on the wines, with some general tasting and appreciation notes thrown in on each wine:

Wine no 1: Brookfields Robertson Pinot Gris 2013

Peter Robertson spent a lifetime honing an Alsatian sensibility, producing this little gem well before Madame Gris became so fashionable. With its vivacious, dry, aromatic palate and lively acidity, this is lighter and more floral than its Alsace counterparts. Awarded 95/100 by Decanter.

Brookfields is Hawkes' Bay's oldest boutique winery, founded in 1937. The winemaker, Petewr Robertson, bought Brookfields in 1977, and has developed the winery over time with modern technology but has retained the traditional wine making methods. He has created classic wines with grapes only grown is specific locations and to his strict growing policy. Brookfields' reputation has been built on stunning red wines.

Pinot Gris is a white-wine grape originally from the vineyards of Burgundy, but now found in wine regions all over the world. When produced in the pale, light style popularized in late 20th-Century Italy, the variety and its wines are typically referred to by the Italian name Pinot Grigio.

One of the more famous members of the extended Pinot family of grape varieties, Pinot Gris is a pink-skinned mutation of Pinot Noir. The two varieties are indistinguishable in the vineyard right up until veraison, when Pinot Gris berries take on their distinctive array of colors; anything from orange-pink to pale, dusty purple. The adjective gris is French for 'gray', and refers to the dusty, light-gray sheen the grapes often take on. Although possibly confusing to English speakers, this convention is widely used in Europe, notably in Italian (grigio), German (grauer), Slovenian (sivi) and Czech (sede).

Although sometimes used as a blending component, Pinot Gris is most commonly produced as a varietal wine. Flavours and aromas vary greatly from region to region, and from style to style, but commonly feature notes of pears, apples, stone fruit, sweet spices and even a hint of smoke or wet wool. Most winemakers avoid obvious oak character in their Pinot Gris, but some use older barrels (which leave less oak flavor in the wine) for fermentation. For weightier, more complex styles of Pinot Gris, lees contact and partial malolactic fermentation are commonly used. Sweet late harvest versions wines are common.

Pinot Gris grapes are naturally low in acidity and high in sugars, so the finest Pinot Gris wines come from the world's cooler viticultural regions; those from warmer climates tend to lack acidity and structure and can be overbearingly alcoholic. Europe's showcase examples come from vineyards on either side of the Rhine river, from Baden and Pfalz in Germany and particularly Alsace in France. In these regions, the wines are made in varying levels of sweetness, from bone dry to lusciously sweet; a Pinot Gris Selection de Grains Nobles from Alsace is one of the sweetest, most intensely flavored wines on Earth.

Of the 'New World' wine regions, the variety is doing well in the United States (most notably Oregon but also Washington and California) and New Zealand. New World producers have recognized and respected the distinction between the Pinot Gris and Pinot Grigio styles, and typically label their wines accordingly (lighter, drier versions as Pinot Grigio, while sweeter or richer styles as Pinot Gris).

Pinot Gris Wine Tasting:

The primary fruit flavors in Pinot Gris are lime, lemon, pear, white nectarine and apple. Depending on where the grapes are grown, Pinot Grigio can take on faint honeyed notes; floral aromas like honeysuckle; and a saline-like minerality. Pinot Gris doesn’t have a strikingly unique flavor the way Moscato or Riesling do, but it does offer a refreshing twinkle of acidity and a weighty feeling on the middle of your tongue – like licking wax paper.

Stump the Sommelier: Pinot Gris is a commonly feared grape variety in Sommelier Blind-Tasting Exams. Many wine experts identify Pinot Gris through the characteristics it doesn’t have.

Italian Pinot Grigio Usually totally dry with brilliant acidity with a bitter almond note

French Pinot Gris Fleshy and more unctuous with faint honey notes from botrytis

American Pinot Grigio Often with more exaggerated fruit flavors and with less acidity than European counterparts

Where would you place the NZ offerings?

Wine 2: Te Mata Elston Chardonnay 2012

 

Te Mata Estate is New Zealand's oldest winery, dating from the early 1890's. It is a New Zealand family owned winery – a true estate, specialising in grape growing and winemaking from its nine Hawke's Bay vineyards. It is acknowledged as one of only five icon wineries in New Zealand. 

Under the direction of John Buck, Te Mata Estate has, over nearly thirty years, produced a stunning array of red and white wines including such famous labels as Coleraine and Awatea Cabernets/ Merlots, Bullnose Syrah, Elston Chardonnay, Cape Crest Sauvignon Blanc and launched in 2009 Zara Viognier.

Not content to rest on its laurels, Te Mata Estate has also developed a unique single vineyard from which it produces its five Woodthorpe wines.

Elston ’12 has a brilliant, pale lemon colour, with inviting aromas of golden grapefruit, toasted brioche, brazil nuts and popcorn. The palate shows an immediate characters of ripe nectarine and nougat, together with both the sweetness and acidity of fresh pineapple that contribute to its long, fine finish.

The separate parcels of fully ripe grapes were hand harvested from individual plots within
Te Mata Estate’s vineyards between 25 and 29 March 2012.Each parcel was gently whole-cluster pressed, cold settled and racked to new and seasoned French oak barrels for fermentation. The resulting wines remained in contact with their yeast lees while undergoing malolactic fermentation. The finest lots were selected for further maturation, spending a total of ten months in barrel. The finished wine was bottled in March 2013.

Elston ‘12 is bottled with leading technology ‘DIAM’ corks. These are produced using a liquid form of carbon dioxide which eliminates any possibility of cork taint and, when the wine is well cellared, they provide consistent evolution for every bottle. Elston ’12 will continue to develop in bottle for five years from harvest.

Winemaker Profile
One of New Zealand 's leading winemakers, Peter is a key figure in the development of Te Mata Estate's culture of wine excellence. Peter developed his interest in wine through restaurant work while a student. He completed a Bachelor of Science (Chemistry) degree at Auckland University and then the Graduate Diploma in Wine from Roseworthy College, near Adelaide. He was awarded the inaugural Hazelgrove Scholarship which involved microbiology research projects at the Australian Wine Research Institute.
After a vintage at the Rouge Homme Winery in Coonawarra, under John Vickery, Peter returned to New Zealand. Peter commenced work at Te Mata Estate in 1984 as the sole winemaker and has, over more than 20 years, overseen the creation of Te Mata's range of quality wines to the point that he is now responsible for all aspects of Te Mata's wine production, from vine to bottle. He is now Te Mata Estate's Technical Director.

Two Major Styles of Chardonnay:

If you like the idea of butter in your glass, you’ll love the classic style of oak-aged Chardonnay wine. On the other hand, if words like “Pinot Grigio” make you feel woozy with love, then your perfect Chardonnay is the unoaked kind. How can a single grape offer such a variety of flavours? Well, in addition to the difference in wine making (oak vs. no oak), ripeness has a lot to do with flavor.

A Note About Ripeness and Chardonnay Wine

A very ripe Chardonnay will have flavors more towards tropical fruits like pineapple, guava and mango. A barely ripe Chardonnay will have green apple and lemon flavors.

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Chardonnay Wine Taste Profile

FRUIT FLAVORS (berries, fruit, citrus)

Lemon, Apple, Pear, Pineapple, Jackfruit, Passionfruit, Peach, Fig

OTHER (herb, spice, flower, mineral, earth, other)

Apple Blossom, Lemon Zest, Citrus Peel, Celery leaf, Beeswax, Lemon balm, Honeysuckle, Wet flint rocks, Saline Solution, Vanilla Bean, Almond, Jasmine

OAK FLAVORS (flavors added with oak aging)

Vanilla, Baked Tart, Butter, Pie Crust, Caramelized Sugar, Creme Brulee, Dill, Coconut, Praline

CHARDONNAY SERVING TEMPERATURE

Unoaked: 48 ºF (9 ºC)
Oaked: 54 ºF (12 ºC)

ACIDITY

Medium Low (oaked warm climate) – Medium High (unoaked cool climate)

SIMILAR VARIETIES

Marsanne, Roussanne, Viognier, Semillon, Fiano (Italy), Antão Vaz (Portugal)

 Why do some Chardonnays taste creamy?

The smell of vanilla, butter, coconut and dill are all attributes of oak-aging. However, the texture that some Chardonnays have that can be described as Oily, Creamy, Smooth or Waxy are from a special kind of fermentation.

 What is Malolactic Fermentation?

After the wine is fermented, an additional fermentation called Malolactic Fermentation (MLF) will give wine an oily texture. MLF turns tart malic acid (the acid in apples) to smooth lactic acid (the acid in milk). A malolactic fermentation involves a different kind of yeast that gobbles up malic acid and poops out lactic acid. If you want a rounder, more creamy-feeling wine, look for wines that have gone through MLF.

	Wine 3: Penfolds Bin 138 2012 Tasting Notes
Region:	Barossa Valley
Drink Until:	Peak drinking 2015-2025
Varieties:	66% Shiraz, 23% Grenache, 11% Mataro
Alcohol:	14.5%
Foods:
Oak:	12 months in seasoned American oak hogsheads
Colour:	Dense magenta
Nose:	In no way bashful, aromatics leap from glass. Savoury and Rhonish - think pan jus and cinnamon. All the reds are here - Raspberry, red liquorice, dark red berried-fruits, red jelly-bean aromas.
Palate:	Medium to full-bodied. Substantial and structually verging on viscous during this youthful developmental phase. Yet to completely unfurl so there's just a suggestion of kirsch, maraschino and fruitcake mix. White chocolate and mocha flavours merge with softened rounded tannins.

August 2013 Seasons at Country Life, Waikanae

Arrival

Paul's  Menu

 AGM and business of the day: Election of Office Bearers

The First Wine: 

Served w Savoury Stuffed Potobello Mushroom, Parma Ham and Blue Cheese, with Pea puree

La Miranda de Casttilla Garnacha Blanca 2010

La Miranda de Secastilla Garnacha Blanca 2010, Somontano, Spain 14%

Situated almost mid-way between the Mediterranean and the Atlantic Ocean, in the foothills of the Pyrenees, Somontano is a new and dynamic wine region. The region became a D.O. in 1984 and its rise to prominence has been driven by the Vinas del Vero estate which has focused entirely on premium wines from an ultra-modern winery and immaculately tended vineyards. This remarkable wine comes from the rugged slopes of the Secastilla Valley. Here some of the ancient Garnacha vines, planted at more than 700m in altitude, have mutated to produce only white grapes. The non-irrigated, stony soils yield a few intensely concentrated grapes, which after careful selection are fermented in second year French Allier oak barrels. The result is a unique and wonderfully rich white wine. Straw coloured with restrained aromas of quince, apple, lemon, vanilla musk and whitecurrant. Full bodied, rounded with good texture and mouthfeel. Complex stone fruit flavours, vanilla oak, minerals and subtle floral notes. Bold flavours balanced by fine acidity. Most impressive.

Garnacha Blanca is on a roll, though it sometimes seems surprising considering that it is a relatively neutral grape. But as in versions such as this one, the texture is far more compelling than expected, and the light apple and citrus notes in the nose lead to firmer, stronger flavors in the mouth, reaching almost to complexity. Far from neutral, this is exciting wine. Drink soon or in the next few years.

La Miranda Garnacha Blanca is a unique wine, due to the grape variety, Garnacha Blanca, just recently cultivated in Spain in Aragon. We suggest to serve the wine with cured meats, oily fish, light meats, and cured cheeses at a temperature between 10 and 12°C.

About the Winery

Secastilla is a small treasure that was discovered at the end of the twentieth century—a beautiful valley in the high area of Somontano, known as the Valle de Secastilla. Entirely by chance, the Viñas del Vero team came across 100-year-old Garnacha vines, sharing their space with almond and olive trees. This special valley has very specific natural conditions that are very different from the rest of the appellation. Viñas del Vero employs traditional and organic viticulture, hand-harvesting, and limited production to create what is widely recognized as the top Spanish Garnacha. Due to its specific terroir, climate, and characteristics of the Secastilla valley, the estate belongs to the prestigious Association of the Great Estates of Spain.

Viñas del Vero owes its name to a river of the Somontano district, at the foot of the Pyrenees, famed for its gullies, canyons and ravines. The company Viñas del Vero, S.A. was set up in Somontano at the end of 1986 following the acquisition of 550 hectares of land in Barbastro and other nearby villages. In 1987 work began to replant the land with vines of the traditional regional varieties (Tempranillo, Moristel, Garnacha and Macabeo), along with those from other sources (Chardonnay, Gewürztraminer, Cabernet Sauvignon, Merlot and Pinot Noir).

The winery's first wines reached the market in the Spring of 1990, and were produced in an experimental winery in Salas Bajas. In 1987 the company had acquired the "San Marcos" estate as the site for the new winery, which opened in July 1993. This is the hub for the entire process of producing the Viñas del Vero wines, from selecting the grapes harvested to ageing and bottling. The winery has a capacity of 70,000 hectolitres, with 250 stainless steel tanks and 8,000 French and American oak barrels.

Viñas de Vero is now the leading winery of the Somontano region in terms of the volume and quality of its output. The company owns 700 hectares of vineyards, and produces 5 million bottles per year.Its wines can be found in more than 40 countries It is one of Spain's most state of the art wineries in terms of both worldwide technology and the style of wines it produces.

Country : Spain

Type : White

Bottle Size : 75cl

Vintage : 2010

ABV : 14.0%

Time Tip : Drink now to 2013

Price $21.95 from Regional RRP $26/05  

Wine 2

Marqués de Riscal Próximo

Varietal:  Tempranillo

Rioja Spain

Marqués de Riscal Próximo is a new addition to the Marqués range and is a bright and fruit driven Rioja style sourced from slightly younger Tempranillo vines. Very strict parcel selection along with traditional picking techniques, this Rioja is bursting with dark blackberry fruit with notes of rich, ripe plums. Hints of liquorice and star anise also give the wine a superb backbone that is perfectly suited many Mediterranean cuisines

 This wine is fresh with soft and round well-polished tannins. Moderate acidity leans into hints of spice and bitterness. The pleasantly long and rounded mid-palate leads to a lingering soft finish with some hints of toasted oak, making this an easy drinking, fresh and elegant wine.

The Reserva Tempranillo blend from iconic traditional Riojan producer, Marqués de Riscal is made from Tempranillo vines of more than 15 years old, along with the recovered varieties Graciano and Mazuelo, which provide it with freshness. This fruit is able to withstand a lengthy maturation process in oak which provides the wine with a fine, complex tannin and acid structure. This vintage is characterized by unusual weather conditions that brought the harvest forward. The resulting wine is classically savoury with notes of dark berries and toasty oak.

Both wines pared well with the Fillet of Beef "Surf and Turf" in Port Wine Jus, 

Filo Patry and fresh Seafood Mornay

The Estate:

In the heart of the Marqués de Riscal wine cellars, a colossal project has been brought to life with the special contribution by the Canadian architect, Frank O. Gehry. 

It gives shape to the cellars’ spirit – innovation and tradition are united in a single building, made using the most modern materials and constituting a true architectural landmark. Without a shadow of a doubt, the City of Wine is one of the most ambitious projects ever undertaken in Spanish wine cellars to date. The spectacular form of Frank O. Gehry’s building to house the hotel, combined with the rich beauty of the landscape and the surrounding installations of Marqués de Riscal, off ers an exceptional setting to live a unique and unmatchable experience, and all in this exceptional place called the City of Wine.   

A complex set in around 100,000 m2 devoted to making, caring for and studying wine which o ffers you the chance to enjoy everything that wine and the people involved in winemaking stand for, in the purest and most natural way. In a nutshell, a di erent, profound experience of the culture of wine and its essence. At the heart of the City of Wine, what else but the oldest of the cellars of Marqués de Riscal, dating from 1858, as well as its later 1883 extension. Surrounded by extensive vineyards, the installations preserve this special charm from its origins, the manifest worship of this tiny gem, the mother of wine: the grape.

The City of Wine complex for Marques de Riscal designed by Frank Gehry, Elciego, Northern Spain,

opened to the public in 2006. The idea was to dramatically renovate the winery, which had

changed little since 1860 and encourage tourists to the town. 

According to Gehry, the building's exterior reflects the colours of wine - with huge titanium

panels tinted in pink to represent the burgundy hues of Rioja. the silver is meant to be the foil

that covers the cork, while gold represents the zig-zagging mesh that covers all Marques

de Riscal bottles. 

The complex's surface is sheathed in titanium and stainless steel, the 'skin' hung over a series

of giant squares of black rock with metallic wings. inside, a glass elevator descends into the cellar which holds some 3,000 bottles. the building houses a 43-room, five-star hotel, an exclusive restaurant, a spa offering 'wine therapy', a museum of viticulture, an extensive wine shop and luxury gardens to enjoy 

a glass alfresco.

The unusual Marques de Riscal Hotel and Vineyard

Marqués de Riscal Reserva wines are made from grapes from tempranillo vines over 15 years’ old, grown in the best clay-limestone soils of the Rioja Alavesa. This variety withstands oak- and bottle ageing well thanks to its good balance of acidity and fine tannin. The Graciano and Mazuelo varieties, whose presence in the blend does not exceed 10%, provide crispness and a lively colour. Fermentation takes place at a controlled temperature of 26ºC and the maceration time is never more than 12 days. Riscal reservas spend around two years in American-oak casks, producing a wine which corresponds to the classic Rioja style: fresh, fine, elegant and very suitable for laying down for many years. 

Tasting notes

Cherry-red colour with good robe. Spicy, balsamic aromas of great complexity, with notes of ripe dark berries and light toasted nuances.

On the palate it is full and tasty, with good structure and rounded, elegant tannins.

The finish is long and fresh, with a slight reminder of the fine oak.

The Reserva Tempranillo blend from iconic Riojan producer. This fruit is able to withstand the lengthy maturation process in oak due to the fine, complex tannin and acid structure. The resulting wine is classically savoury with notes of dark berries and toasty oak. The palate is long and rounded with interesting hint of spice.

 Grape varieties 

  

Tempranillo 90%

Graciano 7%

Mazuelo 3%

Alcoholic Stength: 13,5º

 Total Acidity: 3,4

 pH: 3,62

 P.I.: 51

Cask ageing: 25 months

Food pairing: This wine goes well with ham, mild cheeses, casseroles which are not highly spiced, bean and pulse dishes, poultry, red meat, grills and roasts.

Best served at between 16º and 18ºC

Regional Wines $41.87 (RRP $46.70)

The Rioja wines were a delight to all. Eventually everyone cottoned on to the theme running through the wines, but to place specific wines proved difficult.

 Wine 4: 

  

Olivares

Dulce Monastrell 2010 

with Chocolatre Hazelnut Slice, white Chocolate and Bailleys Mousse, Fresh Strawberry Puree.

Jumilla, Spain

This Dulce is an excellent expression of Monastrell, with tremendous concentration, persistence and balance.

Blend.- 100% Monastrell

Harvest & Elaboration.- The the oldest vines of the estate are allowed to retain their fruit late into the autumn each year. Once the grapes begin to raisin, they can reach astonishing levels of richness.

When everything works perfectly, perhaps 5-6 years per decade, the estate is able to to make their signature dessert wine.

Partial fermentation. Long macerations with skins.

Wood aging.- No wood aging.

Tasting note.- Cherry-red colour, with carmine and maroon tones. Complex smelling, the aroma of figs, dates and ripe fruits can be smelled with intensity and freshness.

Food pairing.- It combines perfectly with all kind of desserts, specially those made with chocolate, and for contrast, with blue and aged cheeses.

Alcohol content:   16% alc/vol

Total acidity:   5 gr/lt (in tartaric acid)

Volatile acidity:   0,20 gr/lt (in acetic acid)

Sugar content:   200 gr/lt

Regional Wines $54.99 RRP $61.30/500ml

The Estate: 

The grapevine and the olive tree – cultural icons rooted in a land bathed by sunshine – have represented the Olivares family from its birth

In the north-west corner of the Jumilla appellation, within the municipal terminal of Tobarra, Hoya de Santa Ana is,(South-Eastern Spain) It has the highest elevation (825m) of the appellation and a fortuitous combination of sandy soils with a high percentage of chalk.

The high elevation provides a climate that gives Jumilla warm days, but nights that are considerably cooler than the rest of the appellation. Grape ripening is slow here, giving the final wines better balance and more intense aromatic development.

Pascual Olivares Fernández began producing small quantities of wine in 1930 to supply this region; the genesis of today’s Olivares family winery.

.

July 2013: The Red House Café, Te Horo

July 21 2013 Meeting at The Red House Café, Te Horo

WineMaster – Stewart Macpherson

As this is my swansong as WineMaster here are a few notable Quotes, methinks…

The Irish believe that fairies are extremely fond of good wine. The proof of the assertion is that in the olden days royalty would leave a keg of wine out for them at night. Sure enough, it was always gone in the morning. ."—Irish Folklore

“Even more importantly, it's wine, food and the arts. Incorporating those three enhances the quality of life.” —Robert Mondavi

"I don’t need an app that tells me how many calories I’ve burned. I need an app that tells me how many glasses of wine I’ve earned."—Anonymous

"She gets to keep the chalet and the Rolls, I want the Montrachet.” From a cartoon on the subject of divorce in Forbes Magazine, May 6, 1966

“The University of Nebraska says that elderly people that drink beer or wine at least four times a week have the highest bone density. They need it - they're the ones falling down the most.” —Jay Leno

“Anyone who tries to make you believe that he knows all about wines is obviously a fake.”

Leon Adams in the American wine appreciation guide, The Commonsense Book of Wine

No photpgrapher, so just the notes with illustrations

WINE 1 – on Arrival

Winterman Mulled Wine - RRP$21.90 Our Cost $19.90 ( from Glengarry) 10% Alc/Vol

The Winterman is rich ruby Burgundy, well balanced with distinctive currant and forest berry flavours, subtly blended with winter spices of clove, nutmeg & cinnamon with background notes of baked orange and dates.

WINE 2 - with an Entreé of slow roasted duck leg on a mushroom and spinach risotto with Star Anise and orange syrup.

Zingaro 2004 Zinfandel – RRP$18.99 (from New World Waikanae) 14.5% Alc/Vol

Dark, complex and a touch on the spicy side.

This description not only fits this ruby zinfandel wine, but also the free-spirited zingaros (gypsies) who for centuries roamed the Italian countryside.

The zinfandel vines from which the grapes for this wine were picked are 15-45 years old, and deep-rooted in the elevated benchlands overlooking the Russian River in Mendocino County, California. You’ll note the abundant jammy flavours of plum and blackberry that enfold the silky tannins, while a virtual spice cabinet opens on the palate.

WINE 3 – with lemon, thyme and garlic crusted lamb racks on layered Agria potatoes with a blackberry jus and polenta crusted sweet breads. Served with vegetables.

C J Pask ‘Declaration’ 2006 Cabernet Merlot Malbec – RRP$55 Our Cost $50 (from Glengarry’s) 13.5% Alc/Vol

Pure Gold – Air NZ Wine Awards 2006

Gold – NZIWS ‘10

Pask's top drop – 40% Cabernet Sauvignon, 38% Merlot, 22% Malbec. After 18 months in French and American barriques, you can taste the mineral and earth notes that combine with tobacco characters, resulting in an intense, rich berry fruit expression. All the usual suspects are here - Spice, white pepper, cedar mixed up with cassis and Doris Plum characters and supported gracefully by fine tannins and balance.

According to MW Bob Campbell who gives this wine 4 Stars “An elegant rather blockbuster wine with plummy, spicy flavours that point to a stronger influence of Merlot and perhaps Malbec than the dominant partner, Cabernet Sauvignon. Attractive, ripe and slightly rustic wine with character and classy oak.”

Pask was first to plant vines at Gimblett Road, founding the world-renowned Hawke's Bay wine growing district now known as the Gimblett Gravels.

Our very first vintage of 1985 Cabernet Sauvignon was awarded 5 stars in Cuisine Magazine. Since then Pask wines have consistently enjoyed gold medal and  trophy success in London, Australia, Asia, the United States, Canada and New Zealand across a range of varietals and wine styles.

Today Pask is one of New Zealand's leading winemakers with an enviable reputation for excellence. They are proud to have made wines considered among New Zealand's finest by discerning wine drinkers in New Zealand and around the world for over 25 years

WINE 4 – with lemon, thyme and garlic crusted lamb racks on layered Agria potatoes with a blackberry jus and polenta crusted sweet breads. Served with vegetables.

Luigi Giusti Lacrima di Morro d’Alba DOC– Average RRP$23.  Our Cost $17.83 ( direct from Artigiano Imports. Also at Moore Wilson’s) 13% Alc/Vol

Lacrima is a rare red grape from central Italy, with an unusual tale; when ripe, the grape skins drip moisture, hence the name lacrima – Italian for tears. This 100% lacrima wine is a dark, ruby colour with hints of deep violet. Its bouquet suggests mature roses and violets. On tasting there are dark fruit flavours like fleshy black plums steeped in muscat, hints of bitter chocolate and well-balanced tannins. The sweetness is balanced with some vanillan oak notes that makes for a lovely lingering finish. Delicious.

Owner and Winemaker Giovanni Giusti 

WINE 5 – Crème brulée with ginger and rhubarb compote and an almond sable.

De Bortoli Show Liqueur Muscat – RRP$44.99 for 500ml. Our Cost $39.99 (from Glengarry) 18% Alc/Vol

Gold   - 2013 International Wine Challenge

- 2011 Sydney Wine Show

- 2011 Decanter World Wine Awards

- 2011 International Wine Challenge

          - 2011 New Zealand International Wine Show

 Barrel-aged for 8 years, this Australian classic makes me wonder why they bother to make port. This is warm and rich, with luscious raisin and fig notes backed up by undertones of date, toffee, caramel vanilla and cinnamon. Perfect when you need something warm and welcoming on a winter’s night.