Ezy Peezy Wine Club April 2010 Selections
Stillwater Bay Marlborough Sauvignon Blanc
2009
This contender for ‘Best-Value New Zealand
Sauvignon Blanc’ is no surprise when knowing it comes from Wairau Valley fruit
vinified to ‘young turk’ vintners Steve Bennett MW and Matt Deller’s
specifications. 13.0% alc, this has vibrantly fresh citrus, white peach and
passionfruit aromas and flavours and a dry palate packed with good fruit and
textures. Great drinking now in any situation.
Terrace Edge Waipara Valley Pinot Gris
2009
Made from fruit off low-cropped vines from the
Chapman family vineyard, this was made by Belinda Gould of Muddy Water winery,
who wild yeast fermented this in old oak to 14.0% alc leaving 14.0 g/l residual
sugar. Straw golden, this off-dry wine has gorgeous aromas and flavours of
honied apricots and spiced pears and a touch of tropical fruit. Easter Show Gold
medal wine to drink over 2-4 years.
Dr Renwick Marlborough Chardonnay
2007
This delicate and subtle-flavoured Chardonnay is
named after Dr Thomas Renwick as is the small settlement which he established in
1856, and is now regarded as the heart of the Marlborough vignoble. Hand-picked
fruit, whole bunch pressed with partial barrel fermentation to 14.0% alc and
lees stirred, this is an elegant match with creamy seafood dishes. Drink over
the next 2-3 years.
Richmond Plains Nelson
Pinot Noir 2009
Certified organic by BioGro N.Z and
biodynamic by Demeter, this Pinot Noir leads the way in eco-friendliness and
natural winemaking. Destemmed fruit with burgundian cold soak and hand plunging,
this has ethereal raspberry, dark cherry, herb and forest floor aromas and
flavours allied to spices, and subtle oak-char notes. A delicate and silky match
with poultry over the next 3-4 years. 13.0% alc.
Don Aurelio Valdepenas Garnacha
2008
Made by Bodegas Navarro Lopez which was founded in
1904, fruit is drawn from 173 hectares of vines in Valdepenas in southern
Castilla in Spain. This old-vine Garnacha wine is cool-fermented to yield a
robust, dark red berry fruited red at 13.0% alc with wild herb complexities,
ruggedness and decent tannin backbone to enable hearty drinking with
Mediterranean fare. Keep for 4-5 years.
Boxhead South
Australia Cabernet Sauvignon 2008
The locals of the
Barossa Valley sometimes call themselves ‘Boxheads’, cheekily referring to the
shape of their heads. This wine pays homage to the German settlers of the region
who brought with them their winemaking expertise. Dark, black berried,
mint-fruited aromas and flavours, with good acid and structure at 14.0% alc. to
match all red meats. Keep for 4-5+ years. Made at Hentley Farm.
Ezy Peezy Wine Club January 2010 Selections
River Farm ‘Godfrey Road’ Marlborough Pinot Gris
2009
The River Farm
label came into prominence when David Dew bought the Kathy Lynskey property and
made wines with the assistance of Brian Bicknell
in 2008. The 2009 Pinot Gris is a dry,
textural wine of intensity at 13.5% alc. and 5.1 g/l residual sugar. Fine pear and melon aromas and flavours have
subtle extras from partial wild yeast and oak fermentation. Excellent as an aperitif and with seafood.
Konrad Marlborough
Gewurztraminer 2009
Despite over a
decade of wine production from fully mature vines, this is the first
Gewurztraminer from Konrad Hengstler. It
comes from two Waihopi
Valley sites and was
partially wild yeast and old oak fermented to 13.8% alc. and a dryish 6.0 g/l
residual sugar. Showing wonderful
florals and delicacy of rose water flavours, this will suit fine Asian and Mediterranean cuisine and should cellar 3-4 years.
Mt Beautiful North Canterbury Sauvignon Blanc 2008
Renowned
U.S.-based academic David Teece and his wife Leigh have established a
serious
70 hectares of vines in the Cheviot region in North Canterbury. This
wine shows
the classic ‘English gooseberry’ aromas and flavours in a tight and
restrained
style that captures Awatere-like herb and mineral nuances. 13.5% alc
and a dry 2.5 g/l rs. Perfect with seafood and creamy sauce dishes.
Clearview ‘Black
Reef’ Hawke’s Bay Rosé 2009
A statement rosé with its bright
cerise colour and bold confectionary and red-berry aromas and flavours. The exotic fruit character stems from the use
of 53% of the hybrid Chambourcin variety, along with 33% Merlot, 6% Cabernet,
4% Franc and 4% Malbec. Full-bodied at
13.5% alc and dry, with 4 g/l rs, it will be a most versatile wine for this
summer. Gold medal, 2009 Air N.Z. Wine
Awards.
Coto de Hayas Campo
de Borja ‘Joven’ Garnacha/Syrah 2008
Bodegas
Aragonesas has brought international recognition to the Campo de Borja region
from its 3,500 ha of vines. This modern
blend utilises 70% Garnacha from 40 y.o. vines for bright cherryish fruit and
fleshiness with 30% Syrah from 10 y.o. vines for pepper, spices and body. Perfect with cold meats, poultry and pork
dishes. This is best for drinkingl now,
but will keep another 3-5 years easily.
Ingoldby McLaren Vale
Shiraz 2008
This is a big,
warm, comfortable Aussie red that delivers all you want. Impenetrable purple-red, and aromas and
flavours of super-ripe plums, black pepper, spices, mulberries and a dash of
jam thrown in. This will handle anything
from the Barbie now and over the next five years. From the McLaren Vale, it includes a little
Barbera in the mix. Trophy for Champion
Commercial Red, 2009 NZIWS.