This time last year, I was lucky enough to join in a vertical tasting of Wither Hills Pinot Noir, from its debut vintage in 2007 right up to the then just-released 2007. It was fascinating to see how the style of the wine has changed over the years. Obviously, vintage variation has a big part to play but it was clear that …
By the Huia Crew, http://www.huia.net.nz/
Huia's Juice Tray
At the moment, we are in the middle of the Sauvignon Blanc pick. Sauvignon crops have been quite small for us this year averaging about 5 to 7 tonnes to the hectare (35 – 48 hl/ha). This has resulted from a combination of factors including cool flowering but also some …
By the Huia Crew, http://www.huia.net.nz/
Huia winery
Vintage at Huia has been its usual hectic pace. Every year begins for us at pruning with expectation and anticipation building over the next 11 months. The weather during this past season has been unusual. Spring brought us a mix of very hot and sunny days, with some long cold wet periods in between. Flowering …
By Denise Medrano, http://winesleuth.wordpress.com
wine flight menu
I lived in Buenos Aires for 3 years back in the day so I know a bit about Argentine cuisine, even if I was a vegetarian for 2 of those 3 years. Yes, I know, how could I, was I mad, etc… One thing I can say is that I’m a pretty good judge of Argentine …
By Rebecca Gibb, http://www.rebeccagibb.com/
Hawke's Bay
Hawke’s Bay producers based close to the Gimblett Gravels in ‘The Triangle’ are planning to group together to gain international recognition for their terroir.
While still embryonic, producers including Bridge Pa and Alpha Domus aim to form a ‘Triangle’ association to compete with their well-known neighbours Gimblett Gravels.
Paul Ham, Managing Director at Alpha Domus, said, “We are constantly bombarded …
By Gal Zohar
If you’ve been following this space, you might have noticed a recurring theme. Lately we have been almost obsessed with the green (or Vivid in Bibendum speak) aspects of wine production. After discussing the real meaning of natural wines and exploring the philosophy behind biodynamic farming we thought we had covered it all. And then came Matt Oliver.
Matt is the vineyard manager …
By Rebecca Gibb, www.rebeccagibb.com
One drop of rotundone is enough to make an Olympic size swimming pool smell peppery. One gram of this potent stuff could make the entire Australian Shiraz harvest smell peppery too. This compound was identified last year and was one of the more technical topics tackled at Hawke’s Bay’s Syrah symposium.
While there were a few tedious talks due to the bumbling nature of …
By Rebecca Gibb, www.rebeccagibb.com
Sparkling Sauvignon Blanc was the fizz of choice for many Kiwis this Christmas and following Montana’s UK launch at the recent New Zealand annual wine trade tasting, it is probably coming to a shelf near you.
Of course, it’s smart marketing. Still Sauvignon sales are booming with exports up 37% last year and no sign of that stopping: the latest figures from retailer Majestic …
By LyLy Lim,
Toby & Stuart, St Hallett
December through to January is often the festive (read: party!) season in many places around the world. The end of one year and the start of another brings with it plenty of parties, gatherings and “festive” times.
In Australia and NZ, the scene …
By Rebecca Gibb, www.rebeccagibb.com
Central Otago Pinot Noir vineyard
Fortunes were made in Central Otago during the 1860’s Gold Rush …
