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Herzog8There are plenty of winemaking families in Australasia with long histories, butprobably none that can trace their roots as far back as Hans and Therese Herzog,who come from a winemaking dynasty that dates back to 1482. Well establishedin Marlborough, their background commenced in Switzerland.Hans studied Oenology at the Wine University in Wädenswil, where he metTherese. Following graduation, Hans established his own vineyard near Zurich.The property included a small, run-down restaurant that, according to the landcontract, had to be operated as such. Therese set about renovating the restaurant,a hugely successful venture that earned them a prestigious Michelin Star.Hans and Therese were still on the lookout for a new challenge, in particular aregion suitable for producing high quality wines. They looked at California andAustralia, and after exhaustive research, decided on Marlborough.In 1994, they purchased an 11-hectare block on Jeffries Road, and in thefollowing two years close-planted the vineyard with Cabernets Sauvignon andFranc, Malbec, Montepulciano, Chardonnay, Pinot Noir, Pinot Gris and Viognier.Everything in the vineyard is done by hand, and the move is toward organicviticulture; they believe that this is the best way for the land to express itself.In the winery, Hans’ approach is just as meticulous; all the wines are madefrom hand-harvested grapes, utilizing a combination of old world methods andmodern technology. He employs a non-intervention policy that allows the winesto undergo long, cool fermentations with indigenous yeasts. The reds, built tolast, are neither Þned nor Þltered to preserve complexity and structure.Perhaps the best way to describe Herzog’s wines is to quote Malcom Gluck,wine writer for the Guardian: ‘No one is making better wine in New Zealandthan Hans Herzog. His methods are traditional, old fashioned and morerepresentative of pure, committed craftsmanship than anything yet to pass mylips in New Zealand.’In keeping with their passion for food, the Herzogs have established one of theÞnest restaurants in the country. In February 2006, Ewan McDonald of the NewZealand Herald described as ‘the best restaurant in New Zealand.’Herzog wines are exported to Australia, Europe and the USA, where theyencountered a problem with the US wine producer, Baron Herzog. They claimedglobal registration of the Herzog name and Hans and Therese have been forcedto change the branding of their wines, which will now be known as HansHerzog. In the meantime there will be wines labelled under both names in NewZealand. The labelling differences are minimal, but the important thing is thatthe outstanding quality of the wines remains unchanged.Hans HerzogMarlborough Viognier 2006was $44 now$39 13126BUY A CASE OF 12 FOR ONLY $38.00 A BOTTLEThe quality of this Viognier owes a greatdeal to Herzog’s hallmark work in thevineyard, which was exceptional and,as always, the attention to detail waswithout peer. The wine was fermented innew French oak, lees-stirred and agedfor eleven months in the same barrels.A lush wine with a lovely perfumed nosedisplaying jasmine, apricot and candiedpeel, it has a richly-flavoured palatethat’s beautifully balanced, smoothlytextured and fresh.Hans HerzogMarlborough Chardonnay 2006was $44 now$39 13125BUY A CASE OF 12 FOR ONLY $38.00 A BOTTLEA powerful, complex Chardonnay made to accompanyfood. Produced from hand harvested fruit, it wasbarrel fermented and given malolactic fermentation toenhance the textural mouthfeel. It has a sophisticatedand well integrated bouquet with echoes of peach,melon, lime and spicy oak. The flavours match thecomplexity of the bouquet; the mid-palate displays anabundance of ripe fruit that develops with every sipand leads seamlessly onto a mealy, smooth texture.Tightly structured and balanced by a lime finish.13143 Herzog Pinot Gris 2006 LIMITED STOCKS $39.0013146 Herzog Marlborough Merlot Cabernet Sauvignon 2001 $59.00
Every month, a red and white for under $10, and a sparkling under $20Wally’s HutCabernet Shiraz 2005was $11.90 now$9.90 28425When the gentlemanly record producer George Martinfirst got The Beatles into the studio, to put them atease he said, ‘now look, if there’s anything you don’tlike, please, do feel free to speak up.’ George Harrison,being the wag he was, replied, ‘I don’t like your tie.’Excellent. The point being that there is nothing aboutthis wine you will not like. If you excuse the doublenegative, that is quite a statement. Tasty fruit. Chewytexture. Decent finish. Ludicrous price. Wally truly isThe Milkman: he always delivers.HerzogMarlborough Pinot Noir 2004was $54 now$49 13145BUY A CASE OF 12 FOR ONLY $48.00 A BOTTLEYou can smell the class of this from the very first sniff.The Pinot Noir was cropped very low to concentrateflavours and then hand-harvested at 25.6 brix; that’ssuper ripe for this variety. The wine was fermented onindigenous yeasts, transferred to French oak barriquesfor malolactic fermentation and aged for a furtherfifteen months before bottling, unfined and unfiltered.Deep and glossy, with a distinctive, fragrant bouquetof cassis, cherry, spice and toasty oak, the palate richlyflavoured with ripe fruit and a tinge of mushroom that’scomplemented by the velvety texture and long fin i s h .HerzogMarlborough Montepulciano 2004was $67 now$64 13147BUY A CASE OF 12 FOR ONLY $63.00 A BOTTLEThe Italian variety Montepulciano has settled superblyinto the Herzog vineyard. The clue to the success ofthis wine is in the meticulous management of the vineyard.The Montepulciano was very lightly cropped andthe canopy opened to allow the grapes to ripen to theirfull potential. The winemaking was equally meticulous,with the wine aged in French oak for two years. Thisis a blockbuster, with an explosive bouquet full ofplum, mocha and cedary aromas. The fruit-dominantpalate is boldly styled, warm and fleshy, with the hintsof chocolate underscored by a viscous texture and aripe tannin finish.Long FlatChardonnay 2006was $14.90 now$9.90 20196This is a racy wine. In fact, it goes so fast it’ll turnyour cheeks into bin liners. Vigour, freshness andliveliness are its hallmarks, while its name, such isits history and worldwide recognition, is a trademark.Yes, it has peaches, nectarines and apples rippingup the palate, and some spicy vanilla oak injected asa stabilising influence, but at $9.90, perhaps a longwinded description of attributes isn’t so important?You want to know if it tastes great. It does. Is it goodvalue for money? It is. Will my friends like it? Theywill. As Gwen said, then, ‘what you waiting for?’Morton EstateWhite Label Premium Brut NVwas $21.50 now$18.50 15424How many white wedding dresses has this wondrouswhite label wine seen off? It exhibits all the charactersthat define good Methode Champenoise: it is wellrounded,beautifully balanced, complex and full offlavour. It’s also grin-inducingly refreshing, a keyfactor when you’ve been asked to ‘raise your glass toGreat Aunt Mildred and other absent friends’ for toast#20. The joy is, of course, that at a mere $18.50, this ismore than just a ‘special occasion’ wine; anytime youwant the day to seem a bit more special, have one ofthese handy. Lightly chilled? You will be in seconds.9
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