WineNZ Summer 2020-21 (Merged)

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LEeFIELD STATION PINOT G RIS LEeFIELD STATION PINOT NOIR ROSé 

GOLD MEDAL 2019 

CHINA WINE & SPIRITS AWARDS 2020 


SAN FRANCISCO INTERNATIONAL WINE SHOW 2020 

MUNDUS VINI 2019 

CHINA WINE & SPIRITS AWARDS 2019 

TROPHY 2017 


NEW ZEALAND WINE OF THE YEAR 

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THE GLOBAL PINOT GRIS MASTERS 2018 

DECANTER ASIA WINE AWARDS 2019 




NEW ZEALAND WINE OF THE YEAR 2019 

SAN FRANCISCO INTERNATIONAL WINE SHOW 2019 


NEW ZEALAND INTERNATIONAL WINE SHOW 2018 

THE GLOBAL ROSÉ MASTERS 2018 

THE ASIAN ROSÉ MASTERS 2018

4 Trophies 

6 Double-Gold m eda ls 

& 25 Gold M eda ls 

over recent vintages 

LEeFIELD STATION SAUVIGNON BLANC LEeFIELD STATION CHA RDONnAY LEeFIELD STATION PINOT NOIR 


AWC VIENNA INTERNATIONAL WINE SHOW 2020 









SAN FRANCISCO INTERNATIONAL WINE SHOW 2019 


NEW ZEALAND INTERNATIONAL WINE SHOW 2018 

THE GLOBAL CHARDONNAY MASTERS 2019 






WINE OF SHOW & CHAMPION TROPHY 2019 

MARLBOROUGH WINE SHOW 2020 




NEW ZEALAND INTERNATIONAL WINE SHOW 2020 


MARLBOROUGH WINE AWARDS 2020 

TROPHY 2018 

MUNDUS VINI 2019 – BEST OF SHOW NZ RED 




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Contents 

WineNZ 

Summer 2020/21 

CONTRIBUTORS 

Martin Gillion, Daniel Honan, 

Anne-Marie Nansett, Louis Pierard, 

John Saker, Charmaine Smith, 

Vic Williams. 

PHOTOGRAPHY 

Richard Brimer 

DESIGN 

Spinc Media 

PUBLISHERS 

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WEBSITE 

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PUBLISHER 

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8 Experience 

Marlborough 

Wine producing regions 

Awatere and Waihopai. 

21 Wine Time 

News from all the New 

Zealand wine regions 

and wineries. 

21 

COVER PHOTO: 

Giesen Wines, Marlborough 

Photo: NZ Winemakers 

28 New Product releases 

More than worthwhile 

trying some of these. 

33 Tastings 

New Zealand International 

Wine Show’s winning wines. 

New World Supermarket 

Wine Awards results. 

Marlborough Wine Show 

winners. 

Simon Nash MW and team 

tastings, Sauvignon Blanc 

and Rose. 

6 WineNZ Magazine | Summer 2020/2021

Contents 

28 

8 

58 

58 More on 

Marlborough 

Joining a Tasting Tour, or 

doing an independent one. 

64 Feature wineries and 

profiles 

Giesen Brothers. 

Cloudy Bay. 

. 

76 Summer Wine Sipping 

A range of lower alcohol 

wines. 

82 Wine Events 

See what’s on offer. 

33 

64 


7

MARLBOROUGH'S 

AWATERE AND WAIHOPAI 

VALLEYS ONCE DISMISSED 

AS UNUSABLE LAND. By Martin Gillion

The Awatere and the Waihopai | Feature

Feature | The Awatere and the Waihopai 

ONCE A FAVOURITE 

HUNTING REGION,NOW 

PRODUCES AWARD 

WINNING WINE. 

1993, had just begun producing 

their own wines. 

Vineyard expansion in both the 

Marlborough valleys increased 

almost exponentially. By the end 

of the century overall production 

in the region had increased 

400% and vineyard area had 

expanded threefold. Subsequent 

development has continued 

apace. 

In 1973, in what is now 

acknowledged as a 

pivotal moment for the 

New Zealand wine industry, 

Montana’s Frank Yukich 

planted the company’s first 

vines in Marlborough’s Wairau 

Valley. In the Croatian tradition 

the vine was accompanied with 

gold coin. 

The Wairau Valley was an area 

hitherto dismissed as unsuitable 

for viticulture. Indeed the whole 

South Island was deemed a 

step too far in terms of wine 

production and any thoughts 

of plantings in places such as 

Otago were ridiculed. 

Michael Cooper’s note in his 

‘Wine Atlas of New Zealand’ 

opines that the small crowd who 

watched Frank plant the vine, 

echoed the scepticism of the 

majority of industry pundits. Some 

may well have thought the gold 

coin worth more than the ground 

into which the vine was planted. 

Surprisingly the first vines 

planted by Montana were of 

Müller -Thürgau and Cabernet 

but within a decade the 

suitability of Sauvignon Blanc 

for the region had emerged 

and the subsequent explosion 

of viticulture in the Wairau Valley 

followed the very particular 

characteristics that Marlborough 

Sauvignon Blanc was able to 

produce. 

Wines of the mid eighties, 

especially such as the Cloudy 

Bay 1985 Sauvignon Blanc 

and Hunters Fumé Blanc1985 

(twice voted winner in London’s 

prestigious ‘Sunday Times 

Wine Competition’) set the 

scene alight. Marlborough 

Sauvignon Blanc had become 

an international wine sensation 

almost overnight. 

But by the year 1997 there 

were already concerns that the 

demand for vineyard land was 

starting to out-pace supply. 

In a piece I wrote for WineNZ 

in 1998 the headline read 

‘Marlborough is Full!’ 

And so it seemed at the time. 

The valley floor was covered with 

grapevines. Few farms remained 

for conversion and the upper 

reaches of the valley had severe 

frost concerns. 

But unfilled orders from 

international buyers were pointy 

prods towards diversification as 

successful wineries looked for 

vineyard sites further afield. 

David Babich of Babich Wines 

recalls that in that year they 

had export demand that well 

exceeded supply and like others 

they looked to areas outside the 

established region. The Awatere 

Valley to the south and the 

Waihopai Valley to the south west 

suddenly became attractive 

prospects for them as it did for 

many of the Wairau producers. 

Babich bought their Awatere 

Wakefield vineyard in 1996 on 

terraces high above the valley 

floor. At around the same time 

Villa Maria planted their Clifford 

Bay vineyard and a group of 

smaller existing vineyards merged 

into a consortium under the 

brand of ‘The Crossings’. Babich 

later extended their plantings 

in the Waihopai in 2002 where 

Spy Valley wines, who had been 

growing grapes for supply since 

10 

WineNZ Magazine | Summer 2020/2021

The Awatere and the Waihopai | Feature 

Wine Marlborough CEO Marcus 

Pickens says that although 

they collect no discreet data 

on the sub-regional origin 

of Marlborough grapes he 

estimates that today as much as 

30% of the Marlborough vintage 

comes from the two valleys. 

What was initially a search for 

more fruit to bolster the successes 

of the Wairau Valley morphed 

into sub-regional identities that 

are now acknowledged with 

the establishment of two of 

New Zealand’s most dramatic 

vineyard projects: Peter Yealands’ 

2002 creation of a 1200ha estate 

on Awatere’s Seaview coast; 

Marisco Vineyards planting of 

The Ned’s 260 ha estate on 

Waihopai’s flatter ground. In 

more recent times this has been 

followed by the planting of 650ha 

subsumed from the Leefield 

Station estate’s 2500ha cattle 

and sheep station 

As one winemaker commented, 

“While the two valleys provided 

the extra fruit required to fill the 

initial shortfall, it was quickly 

discovered that both valleys 

were capable of producing fine 

wines with distinctive differences; 

wines that could stand on their 

own merits as well as adding 

additional character to the 

Photo courtesy of New Zealand Winegrowers. 


11


The approach to Yealands winery and cellar door. 

Wairau wines with which they 

were often blended.” 

Both the Awatere and the 

Waihopai Valleys are stunningly 

beautiful places, but each 

reflects a different course to its 

existence. 

In ancient times the Awatere 

Valley was lifted from the sea 

and the river began to make its 

winding path from the shoulders 

of Tapuae-O-Ueneku (the highest 

peak outside the southern alps) 

to the sea shore not far from the 

small town of Seddon. 

It is a region treasured by 

the trampers and climbers of 

Marlborough who now have to 

share the beauty of the stunning 

landscape with the plethora of 

regimented vineyards set high on 

the river terraces. 

By contrast the formation of the 

Waihopai was a result of glacial 

action and unlike the Awatere its 

conclusion is at its confluence 

with the Wairau River not far from 

the wine town of Renwick, rather 

than the coast that lies more 

than 20km further along the 

Wairau Valley proper. 

The Waihopai Valley also has 

a legacy of outdoor pursuits 

and Brent Marris of Marisco 

Vineyards well remembers earlier 

days of hunting in the hills of 

the upper reaches. The hunters 

of today now need to pass 

through manicured vineyards to 

access the rugged hills at the 

headwaters. 

To reach the Awatere, the 

traveller from Blenheim, on route 

to see the whale-watching at 

Kaikoura, will cross over the river 

bridge just south of the town 

and will already be aware of 

the swathes of vines planted on 

either side of the road as the 

valley has flattened on its course 

to the sea. 

But to visit the valley itself the 

visitor must take the narrow 

road inland towards the ever 

present Tapuae-O-Ueneku in 

the distance. Here the valley 

becomes increasingly narrow 

and braided and the vines are 

planted on the old river terraces, 

many of them perched high 

above the riverbed. 

Vineyard sites here are 

relatively constrained, unlike the 

wider areas closer to the sea 

which were pioneered by Peter 

Vavasour and Richard Bowling as 

far back as 1986. 

Indeed these flatter areas are 

the ones that produced such 

wines as the award winning 

Vavasour Chardonnays of the 

1990s; wines that revealed 

12 



the capabilities of the sub 

region to produce high quality, 

individualised wines. 

It is here that the larger 

producers such as Delegats, 

Villa Maria and Yealands 

have extensive plantings with 

the ability to make Awatere 

wines in considerable quantity. 

Indeed until recently Delegats 

Marlborough Sauvignon Blanc, 

their premium wine for this variety, 

was made exclusively from 

Awatere fruit. 

By contrast, a visit the Waihopai 

Valley requires a traveller on their 

way from Renwick to the Nelson 

Lakes to take the Waihopai 

River Road, a sharp turn to the 

south, not far from the town. The 

winery of Grove Mill marks the 

beginning of the valley but in 

truth the real valley floor is not 

reached until it opens to the 

relatively flat ground around Spy 

Valley wines and the domes of 

the electronic spy station. 

Here the land is relatively 

flat. There are views of the river 

and while there is a scarcity of 

actual wineries, vineyards are 

maintained by some of the larger 

national players as well as some 

of the prominent Marlborough 

Wairau producers such as 

Lawsons Dry Hills. Marisco’s ‘The 

Ned‘ winery and their 250ha 

vineyard lie here alongside the 

river. 

But as the valley narrows 

the ground becomes more 

variable. Vineyards such as 

those at Catalina Sounds have 

more rolling contours and as 

their viticulturist Fraser Brown 

comments. “The soils show quite 

distinct differences.” 

These are the differences 

that Brent Marris has exploited 

in his recent 650ha vineyard 

development within their 

purchase of Leefield Station’s 

2600ha farm. The new vines are 

planted in small identified parcels 

to matched to specific varieties. 

Each of the valleys show 

distinctive differences in both 

climate, soils and topography 

and it is these differences that 

not only provide extra dimensions 

to the Wairau wines with which 

they are often blended but also 

the ability to craft premium wines 

in their own right. 

The Awatere represents a clear 

difference in terms of climate to 

the Wairau just a few kms to the 

north through the Dashwood 

Pass to Blenheim. For the most 

part it is essentially a coastal 

region and the lower parts of the 

valley are the most planted. But 

the higher reaches see smaller, 

but still considerable vineyards, 

perched on the higher terraces 

formed by the braided river. 

“Wind is a constant feature 

here,“ says Stu Marfell, winemaker 

for Vavasour Wines. “It can be 

quite cold by comparison, 

especially when the wind comes 

from the south. And as you go 

higher up the valley you get 

diurnal difference on steroids!” 

However, as Natalie Christensen 

of Yealands comments, the area 

is also quite a lot drier and as a 

result the wind helps with disease 

control, something that Glenn 

Thomas of Tupari also credits with 

a natural restriction of crop levels. 

“Being relatively frost free and 

having yields naturally restricted 

to quality levels means that 

vineyard management is a little 

easier and certainly the diurnal 

temperature range is great for 

the Pinot Noir.” 

Glenn also points out that the 

soils in the valley vary greatly. “The 

terraces lie on different levels. This 

is a braided river and the soils 

are not as homogenous as you 

might think.” 

“The fruit from our ‘The 

Crossings’ Medway vineyard has 

considerable differences to that 

from our more coastal Seaview 

situation,” comments Natalie. 

“Seaview’s rolling landscape 

provides pockets containing 

more clay and slightly heavier 

soils.” 

Yealands Chief Winemaker 

Natalie Christensen 


13


The cliffs at Tupari's Awatere Vineyard. 

One of the problems, with both 

the Awatere and the Waihopai 

Valleys, and indeed for the whole 

of Marlborough, is the access 

to water. Marlborough wines, 

Sauvignon Blanc in particular, 

rely on irrigation to counter the 

stony soils in which they have 

been planted. 

In the Wairau Valley this is 

solved by access to underground 

aquifers that are refreshed during 

winter rains, although in recent 

vintages these too have been 

overstressed at vintage. 

Neither the Awatere nor 

the Waihopai have these 

backdrops and survival relies 

on obtaining water rights from 

the river – increasingly difficult 

as the regions become more 

concentrated - or the ability to 

store water in dams during the 

winter months, now a common 

practice. 

The Waihopai shares some of 

the same characteristics as the 

Awatere in that it too is cooler 

than the Wairau and has the 

same wide diurnal variations. 

“We have cooler nights but much 

hotter days,” says Brent. 

But the river is not braided in 

the way of the Awatere and while 

the flatter land is free draining 

it contains both clay and schist 

to provide a mineral-rich base, 

something that is accentuated in 

the more rolling contours further 

up the valley. 

Fraser Brown, viticulturist for 

Catalina Sounds says that frost 

can be a problem but that much 

of their land rolls down to the river 

whose movement provides some 

‘frost drain’ protection. He too 

comments on the variety of soils 

within their vineyards and the 

way their plantings of Sauvignon 

and Pinot Noir are related to 

each. 

But what about the wines? 

Glenn Thomas of Tupari 

comments that Awatere fruit 

provides a richer, more stone-fruit 

approach and sees it being able 

to show restraint and some bottle 

age. 

Natalie sees more depth and 

minerality in their Sauvignon 

Blanc while their reserve wine 

is more tropical. “We have big 

differences in the soils at Seaview 

and even bigger contrasts with 

the Medway fruit. Blending 

between them depends on 

vintage.” 

Vavasour deliberately split their 

portfolio. The Vavasour label uses 

only Awatere fruit but Stu remarks 

on the increased depth and 

weight it benefits the Dashwood 

wines with which it is often 

blended. 

Marcus Wright, winemaker 

for Lawsons Dry Hills makes 

wine from both valleys. He says 

that even in difficult years he 

has been able to fully ripen 

fruit from their small 14ha Blind 

River vineyard close to Yealands 

Seaview estate. He likes the paler 

colour and chalky notes he gets 

together with more texture and 

weight. 

While the original objective of 

the expansion into the two valleys 

was to provide fruit to flesh out 

the Wairau harvest and to sustain 

growth in overseas markets 

clamouring for Marlborough 

Sauvignon Blanc, the emphasis 

has changed somewhat. 

It was quickly observed that 

the fruit from the two valleys 

was providing extra character 

and interest in Marlborough 

Sauvignon Blanc in general; 

something that many thought 

prevented the wine from 

becoming too much of a ‘one 

trick pony’. 

So the two valleys have proved 

to be more than just a stop 

gap to fill increasing demand 

from markets, both national 

and international. But to what 

extent have they really become 

sub regional alternatives for 

Marlborough wine? 

I recently asked a prominent 

New Zealand wine retailer if 

customers ever asked specifically 

for an Awatere or Waihopai wine? 

“Very unlikely,” he reported. “But 

increasingly people comment 

on aspects of their favourites 

that I know came from either the 

addition of fruit from one of the 

valleys, or that their preferences 

were in fact pure expressions of 

one valley or the other.” 

So it seems that wine producers 

have capitalised on the benefits 

of frujt from one or other of 

the two valleys, while many 

consumers are appreciating 

Marlborough’s sub regional 

identities without even realising it! 

Martin travelled Independently 

for this feature. 

14 



EXCEPTIONAL WINES INFLUENCED 

BY A MARITIME CLIMATE 

Yealands L5 block on their Seaview vineyard. 

In 2005 the New Zealand 

wine world was jolted from its 

complacency by someone 

with considerable monetary 

resources, little experience 

of the wine industry but a 

penchant for innovation following 

successes in forestry, the maritime 

industry and contracting. 

Peter Yealands, holder of 

some Wairau vineyards, had 

rebelled against the high price 

of such lands, recognised the 

potential of the rolling hills of 

Awatere’s Seaview Estate just out 

from the small town of Seddon 

and proceeded to purchase a 

number of adjoining farms. 

In a style for which he became 

renowned, he eschewed normal 

practice and used technology 

and brute mechanical force to 

smooth the more rugged aspects 

of the terrain in order to plant the 

1200ha in grapevines 

The process involved the use 

of GPS controlled tractors to 

plant the rows, some of them 

more than a km long, and 

heavy machinery to carve 

out numerous dams for water 

storage. 

Subsequently a state of the art 

winery was built which was the 

first in the world to be certified 

Toitū carbonzero at its inception. 

Wine sales, notably of 

Sauvignon Blanc, were well 

received. 

In 2016 the company was 

purchased by the community 

owned Marlborough Lines 

electricity company as it moved 

from total commitment to 

electricity distribution to other 

activities in the region. Peter 

Yealands retired in 2018. 

Yealands vines are 

predominately of Sauvignon 

Blanc but as winemaker Natalie 

Christensen points out, they 

make the variety in a number of 

different styles. “We have choices 

within our Seaview vineyard 

where some spots provide 

special opportunities for standalone 

wines such as our Single 

Vineyard Sauvignon Blanc and 

our Reserve Sauvignon Blanc. 

In some cases, defined blocks 

provide us with distinctive fruit 

such as that used for our Single 

Block L5 and S1 Wines.” 

“Or we have the opportunity to 

blend wines from several other 

parts of the Seaview vineyard 

while our Medway vineyards in 

the upper Awatere grow under 

quite different circumstances and 

provide Sauvignon with more 

stone fruit characters.” 

In a relatively new venture 

Natalie refers to an innovative trial 

where some of their wines are 

fermented for 11 months in 1700 

litre concrete ‘eggs’ or ‘ovals’ as 

they are called – containers that 

aid circulation of the lees which 

she says gives added texture but 

no real ‘leesy’ characters. The 

process is producing some of 

their most remarkable premium 

wines. 

The Yealands production is by 

no means confined to Sauvignon 

Blanc. 

The company produces 

some Chardonnay as well other 

white wine varieties such as 

Grüner Veltliner and Albarino. 

And Natalie points out that 

although Pinot Noir is a much 

smaller percentage of their 

overall plantings they are still the 

country’s largest single producer 

of the variety. 

The company prides itself on 

staying true to the sustainable 

objectives of its founder. Among 

other things the winery still 

accounts for more that 25% of 

its own power consumption, 

still retains the wetlands and 

still retains its wide range of bio 

diversity and zero carbon goals. 


15


Viticulturist Dave Sheard 

proudly drives me through 400ha 

of the vineyard where every 

second row, stretching in some 

cases for almost a km, is planted 

with oats and similar crops that 

not only sustain sheep during 

winter but also eliminate mowing 

duties. Every alternate row is left 

fallow while every tenth row is 

planted with beneficial flowers. It 

Wine profile 

Yealands ‘State of Flux/ 

Sauvignon Blanc 2018 

$36 

This wine is special in several ways. 

In the first place it is from fruit 

from their Medway vineyard in the 

Upper Awatere from a site originally 

developed for The Crossings brand, 

a consortium company set up in 

2005 but now owned by Yealands. 

But for this wine the 11 month 

maturation has been conducted in 

concrete ‘eggs’ or ‘ovals’ designed 

is a spectacular sight and Dave 

tells me that what little mowing 

is needed, is cared for by remote 

controlled mowers. 

A trip to the beautiful country 

of the Awatere is worthwhile on its 

own account and while there are 

only a few cellar doors, Yealands 

offer great facilities, wonderful 

views and a wide range of 

interesting wines. 

by their shape to gently circulate the 

wine and the lees to give increasing 

texture and complexity. 

The process has retained the 

lovely tropical freshness as well 

as some herbal notes and the 

hint of minerality that is a feature 

of Awatere wines. But the wine 

definitely has a more textural feel to 

it but, as Natalie remarked, no overt 

lees characters. A fascinating wine. 

To emphasise the unique quality 

of it the drinker must first deal with 

the waxed seal and the cork it 

covers. A nice touch of old world 

elegance! 

Awatere valley. 

TUPARI EXPLOITS THE AWATERE DIFFERENCES 

Situated over three 

terraces above the 

river in the upper 

Awatere Valley, Tupari 

lies 20km from the 

small town of Seddon 

and the main highway south to 

Christchurch. 

Like so many wineries and 

vineyards in New Zealand Tupari 

started life as a different sort of 

agricultural venture – in this case 

an orchard and a deer and 

sheep farm. 

The Vavasour wines of the 

1990s, made by Glenn Thomas, 

flagged the potential of the 

whole district and when he 

stayed at the Upper Awatere 

property in 1988 he had seen the 

potential of their site for the style 

of wines he would like to make. 

A partnership with the Turnbull 

family resulted in the planting of 

30ha between the farmhouse 

and the river with Sauvignon 

Blanc , Pinot Gris, Pinot Noir and 

Riesling. 

Their first vintage was in 2005. 

16 


INSPIRED BY THE COAST


At their cellar door in 

Seddon, located in a 

re-purposed railway station 

built in 1902, Glenn says that 

they have deliberately gone 

down a slightly different path 

to others in the region. “With 

the exception of a Pinot Rosé 

made in 2017, all the wines 

under the Tupari label are 

from our own vineyard. We 

do not blend with either fruit 

or wines from elsewhere. We 

crop over 40ha but reserve 

just 5ha for our own brand, 

and that is how we would like 

to remain. We ‘re aiming to 

make 10 – 20,000 cases and 

would be reluctant to increase 

this although there is room for 

more if we wish.” 

Another point of difference 

lies with their treatment of 

the regional champion 

variety, Sauvignon Blanc. “We 

aim our wines mainly at the 

on-premise market which is 

a little more discerning of 

difference and the fact that 

we sometimes use a little 

minimal oak – not new - and 

also give it a little bottle age, 

provides that point of interest”. 

The Tupari philosophy is very 

conscious of their responsibility 

to the environment and 

their commitment to this 

is apparent. Their website 

proudly proclaims their 

New Zealand Wine Growers 

sustainability accreditation 

Glenn comments that the 

effect of climate change are 

quite palpable in areas such 

as this where conditions can 

change quite quickly. 

With its small size, restricted 

location and finely targeted 

market Tupari seems 

somewhat of an anachronism 

in comparison to the huge 

plantings in and around 

Seddon where one vineyard 

alone covers more than 

1200ha! 

But the efforts of smaller, 

boutique producers are the 

lifeblood of the industry both 

here and overseas and Tupari 

is one of the flagbearers for 

the distinctiveness of the 

upper Awatere wines and 

proudly displays it on its labels. 

Wine profile 

Tupari ‘Boulder Rows’ 


$30 

This wine is sourced from their 

‘Boulder Flat’ vineyard – the lower 

of their three riverside terraces. 

There’s some loam over the top 

but the name gives away the real 

constituents of the soils. 

“The climate and the soils give a 

natural restraint to the yields and 

we think it allows us to get the wine 

to reflect the place it has come 

from.” 

The wine has a little seasoned 

oak that Glenn counts as 

giving more layers of flavour, a 

characteristic that is aided by 

giving it also a little bottle age. 

For my part I found the wine 

certainly more textural than 

Sauvignon Blanc wines are known 

for, probably from the different 

fermentation, as well as the 

passionfruit characters that are 

so often part of the Sauvignon 

mix. There was also that thread 

on minerality that seems to be a 

specialty of the Awatere wines. 

Quite a special wine! 

TOP MARISCO 

BRANDS 

ORIGINATING 

FROM 

WAIHOPAI 

RIVER BANKS 

Marisco 

Vineyards 

is the 

largest wine 

producer 

in the 

Waihopai Valley following their 

initial 2003 260ha Waihopai 

River Vineyard plantings, home 

of The Ned ,on the banks of 

the river. 

It was the huge leap of 

faith by Brent Marris, erstwhile 

winemaker and owner of 

Wither Hills, in the ability of the 

region to produce high quality 

Sauvignon Blanc, Chardonnay 

and Pinot Noir; an opportunity 

that Brent saw as a chance to 

re-introduce the purity of fruit 

that had first been associated 

with the region. 

As winemaker for the 

family’s Wither Hills brand, 

Brent had carved out an 

enviable reputation as one 

of the region’s, and indeed 

one of the country’s leading 

winemakers; renowned not 

only for his skills with grapes 

and barrels but also for 

successful branding and 

marketing attributes in an 

industry notoriously fickle in 

these regards. 

The wines he made from the 

margins of the Waihopai River 

terraces quickly found favour 

with consumers both here and 

overseas and The Ned brand 

became a dominant player in 

the export market. 

18 



Leefield Winery. 

As experience with the site 

increased two more boutique 

brands were created. 

The Kings Series, referencing 

family historic connections with 

England’s Kings Henry I and II 

in the 12th and 13th centuries, 

widened the inclusion of fruit from 

other Marisco vineyards. 

The Craft series, launched 

as ‘Artisan wines with special 

character,’ also include premium 

fruit from other Marisco sites. 

The 9000 tonne winery built on 

the vineyard in 2009 confirmed 

Brent’s innovative approach 

to winemaking. It adapted 

technology and management 

features from the dairy, meat 

and steel industries that not only 

improved the processes but 

made considerable economies of 

both scale and labour. 

But despite the success of his 

Waihopai River Vineyard estate 

and ‘The Ned’ brand associated 

with it, Brent’s new venture is one 

of the most remarkable vineyard 

developments in the country. 

In 2012 the company bought 

the 2300ha Leefield Station, a 

sheep and cattle farm, in the 

upper reaches of the Valley and 

has already subsumed 650ha of 

it in vines while keeping the upper 

parts as a traditional livestock 

venture. 

But the vineyard land in this 

new area is quite different from 

the flatter land at their Waihopai 

River Vineyard, home of The Ned. 

Here the vineyards are on rolling 

ground, set back a little from 

the river, and while free draining 

they contain some clay and 

trace minerals that give definitive 

characters to the wines. 

So variegated are the soils 

that Marisco have sectioned the 

vineyard into as many as 169 

smaller lots, one, no larger than 

2.ha, has just 886 vines on it.! All 

receive individual management. 

Wines from the Leefield Station 

vineyard were first released in 

2016 but a new 20,000 tonne, 

equally high tech winery, is now 

under construction as the vines 

mature and crop levels rise. 

Brent’s eldest daughter, Emma, 

with oenology qualifications 

from Adelaide university and 

experience in France and the USA 

has taken over as winemaker and 

manager of it; a situation of which 

Brent is justifiably proud. 

Indeed the family side of things 

is now foremost in Brent’s view of 

the future. “This is heritage for us,” 

he says. “Leefield Station will not 

be sold. Our family love the place 

and my girls now enjoy many of 

the experiences that were parts 

of my early years. They’ve even 

taken to hunting in the steep hills 

at the headwaters as I did in my 

early years!” 

Marisco have not only become 

the dominant producer in the 

Waihopai Valley where they lead 

the way in terms of technology 

and innovative viticulture, but their 

recent developments give added 

strength to the recognition of the 

importance of Marlborough’s subregional 

developments. 

Wine profile 

Leefield Station Rosé 

2020 (tank sample) 

$19.99 

One of the major 

differences with this wine 

is the fact that the vines 

were planted specifically 

for making a definitive rosé 

rather than making the 

wine as an adjunct to other 

winemaking processes. 

“It’s part of our intended 

use policy,” says Brent’s 

winemaker daughter, 

Emma. “I spent some 

time in Provence and was 

impressed with their take on 

the style. We’ve not tried to 

replicate their wines but I 

learned from their methods 

and processes.” 

It is the third rosé vintage 

from the vineyard planted six 

years ago. “Our 2019 vintage 

won gold in the ‘Wine of the 

Year’ Awards recently. But 

the 2020 wine has been 

treated a little differently as it 

has been fermented in clay 

amphora and allowed some 

skin contact.” 

Tasted as a tank sample, 

it had all the Pinot rosé 

characters you would 

expect but also had a 

touch of the dry, minerally 

characters found in those 

Provence www.winenzmagazine.co.nz 

examples. 19

Wine & Time 

Wine & Time The 

latest from New Zealand wine world 

The Family of Twelve 

Wine Tutorial 2020 

Twelve wine professionals have 

been selected as The Family of 

Twelve Wine Tutorial participants 

for 2020. 

The 2020 tutorial has been 

postponed, but this year’s 

participants will still be engaged, 

through a series of virtual blindtasting 

workshops showcasing 

the family’s best with a few fine 

international wines to challenge 

their palates. 

From an impressive field 

of applicants, a cohort of 

passionate and energised 

participants emerged. 

Comprising of sommeliers, 

educators and wine merchants, 

there are four participants from 

Sydney, three from Melbourne, 

and one each from Hong Kong, 

Shanghai, Auckland, Wellington 

and Queenstown. 

The participants will be tutored by 

Family winemakers once again 

led by Blair Walter of Felton Road 

who says “This will be another 

exciting learning opportunity 

for the twelve successful wine 

industry participants. The 

workshops will be compelling 

events allowing our winemakers 

to impart their knowledge, stories 

and experience.” 

The Family of Twelve Wine Tutorial 

is an immersive residential 

seminar held over two working 

days and three nights. The date 

for the third tutorial is yet to be 

confirmed but will be held at a 

Family winery in New Zealand. 

Each tutorial is held in a different 

Family location and is open 

globally to those working with 

New Zealand wine, in the areas 

of sommelier, wine retailer, wine 

educator or wine media. 

For more information please 

contact Family Chair Paul 

Donaldson: +64 21 848023 

Email: paul@pegasusbay.com 

AS OFFICIAL CHAMPAGNE PARTNER, MAISON MUMM UNVEILS 

A LIMITED EDITION CUVEE BOTTLE AND REUSABLE DRY BAG 

FOR THE 36TH AMERICA’S CUP AS PRESENTED BY PRADA 

In celebration of its partnership 

with the 36th America’s Cup, 

Maison Mumm has unveils a 

special limited edition bottle for 

its iconic Mumm Grand Cordon 

cuvée. 

The pattern, designed 

especially by the Maison, 

highlights different shades of 

blue to symbolise the ocean, 

synonymous with the legendary 

racing that will set sail in 

Auckland later this year. 

The limited edition bottle, 

which is accompanied with a 

beautifully crafted exclusive 

reusable dry bag, will also be 

featured at Maison Mumm’s 

highly anticipated Mumm Yacht 

Club, which will open its doors in 

mid-December in the heart 

of the America’s Cup Village 

in Auckland. 


21

Wine & Time 

The birth 

of a new 

charity 

wine 

brand 

"Hey Mike, would you be interested 

in creating a range of wines that 

donate to your cause? Our family 

has been winemakers since 1914 

and we are confident we can raise 

a consistent amount of funds for our 

New Zealand youth.” 

That very first email from Nathan 

Nola led to the birth of a new charity 

wine brand, in partnership with one 

of New Zealand’s most recognisable 

mental health charities, I AM HOPE. 

Hope Wines was created from the 

recognition our Kiwi kids should be 

allowed access to free counselling 

by registered mental health 

practitioners whenever they need it. 

Currently, our kids are having to wait 

an average of 10 weeks to see a 

mental health professional in the 

public health system. The average 

wait time using the Gumboot Friday 

fund is seven days. 

The fund is available to all New 

Zealand youth under 25 years of 

age. 

The unique partnership with 

NOLAS and Mike King’s Key To 

Life Charitable Trust/I AM HOPE is 

to donate $1.00 from the sale of 

every bottle of Hope Wines to The 

Gumboot Friday fund, with the key. 

For more information, or any 

questions, contact: Nathan Nola 

021 628 426 Email: Nathan@ 

independentbrands.co.nz 

The NZ Wine 

book is out 

Michael Cooper is New Zealand’s most 

acclaimed wine writer, with over 40 books and 

several major literary awards to his credit. Every 

year he releases his annual guide, designed 

to help the buyer to make informed choices 

about the best quality and best value wines 

available. New Zealand Wines 2021: Michael 

Cooper’s Buyer’s Guide (Upstart Press, $39.99 RRP 

on sale 26 November) is firmly established as the 

most authoritative and sought-after guide to New 

Zealand wines. Updated yearly with new tasting 

notes and ratings, this is a must-have publication 

for the initiate and the established wine-buff 

alike. Consumers who prefer to study wine online 

also have the option to join Michael’s website 

(www.michaelcooper.co.nz), where for a small 

annual fee they can access the vast wealth of 

knowledge contained in the Buyer’s Guide. 


Wine & Time 

New Zealand Young 

Winemaker of the 

Year announced 

Congratulations to Ben 

Tombs from Central 

Otago for becoming 

the 2020 Tonnellerie 

de Mercurey NZ Young 

Winemaker of the 

Year. Ben is Assistant 

Winemaker at Peregrine 

Wines in the Gibbston 

Valley and the first 

Young Winemaker from 

Central Otago to win the 

competition. 

The other national 

finalists were Ben 

McNab from Matahiwi 

in Wairarapa and Peter 

Russell from Matua in 

Marlborough, who both 

took out sections of the 

competition, showing 

the very high calibre 

of contestants taking 

part. The judges were 

hugely impressed with 

their knowledge, passion 

and professionalism 

throughout the day. 

Rhys Hall 

New Zealand Young 

Viticulturist of the 

Year announced 

Congratulations to Rhys Hall 

who became the 2020 Corteva 

NZ Young Viticulturist of the 

Year in October. Hall was 

representing Marlborough and 

is Assistant Vineyard Manager at 

Indevin’s Bankhouse. 

Congratulations also to Sam 

Bain from Constellation Brands 

who came second and George 

Bunnett from Irrigation Services 

who came third. 

The other contestants were 

Annabel Angland from Peregrine 

Wines, Tahryn Mason from Villa 

Maria and Lacey Agate from 

Bellbird Spring. 

The national 

final took place 

on Wednesday 

7th at 

Ata Rangi Vineyards in 

Martinborough where six 

finalists from Auckland, Hawke’s 

Bay, Wairarapa, Marlborough, 

North Canterbury and Central 

Otago underwent some very 

tough viticultural exams and 

challenges. The finalists last 

challenge was to deliver a 

speech at the Young Vit 15 

Years Celebration Conference 

on 8th October. Their task 

was to convince the industry 

strong audience as to why 

their wine region is the best 

to live and work in. There 

were some passionate and 

amusing speeches. Winners 

were then announced at the 

15 Years Celebration Dinner at 

Martinborough Town Hall that 

evening. 


23

Wine & Time 

Yealands Best in Show at 

Decanter World Wine Awards 

Yealands have received NZ’s only ‘Best in Show’ 

trophy at the 2020 Decanter World Wine Awards 

for our 2019 Yealands Estate Single Block L5 

Sauvignon Blanc. 

Judging took place across the month of August, 

with a staggering 16,518 wines from 56 countries 

tasted and evaluated by 116 physically-distanced 

wine judges, with only 50 Best in Show trophies 

awarded. 

Single Block L5 is the most coastal Sauvignon 

Blanc that Yealand produces and the prefect 

expression of their stunning coastal vineyard. 

Award for Invivo and 

Sarah Jessica Parker 

Sarah Jessica Parker’s wine 

collaboration with Kiwi 

winery Invivo & Co, Invivo 

X, SJP, has been awarded 

‘Best Launch of the Year’ 

by the 2020 Drinks Business 

Awards that recognizes 

outstanding companies 

in the alcoholic drinks 

industry. 

The Sauvignon Blanc has 

now sold over 500,000 

bottles worldwide in 12 

months. It’s available in 

the US, Canada, United 

Kingdom, Ireland, New 

Zealand, Taiwan, Greece, 

Ukraine, Cyprus, Japan, 

France and in Australia. 

Invivo X, SJP recently 

launched a rosé from 

the South of France and 

the new 2020 vintage of 

Sauvignon Blanc is coming 

soon. 

Invivo X, SJP is stocked in 

all major retailers in New 

Zealand including select 

stores at Countdown, 

New World, Glengarry, 

SuperLiquor, LiquorLand 

and independent retailers. 


Wine & Time 

2020 HAWKE’S BAY 

A&P BAYLEYS WINE 

AWARDS WINNERS 

ANNOUNCED! 

A CELEBRATION LIKE NO OTHER! 

Chardonnay declared the 

Champion Wine of the Show for 

the third consecutive year. 

Villa Maria Reserve 

Hawke’s Bay 

Chardonnay 

2019 received 

three trophies 

at the awards 

ceremony indicating that this 

wine will undoubtedly garner 

more recognition both here and 

internationally. 

General Manager for the 

Hawke’s Bay A&P Society, Sally 

Jackson, says she was thrilled 

the wine industry packed 

out the Exhibition Hall at the 

Showgrounds to celebrate the 

20th Hawke’s Bay A&P Bayleys 

Wine Awards. Winner of the 

Hawke’s Bay Wine Growers Hall 

of Fame was Alwyn Corban. 

Alwyn Corban’s is the fourth 

generation of their family to 

make wine in New Zealand 

and has been recognised as 

a leader of the New Zealand 

wine industry and a key driving 

force behind promoting the 

regions wines. He has developed 

a legacy of service to the 

industry, innovative wine making, 

generosity of spirit and steadfast 

commitment to the community. 

Official Results 

Champion Wine of Show 

Villa Maria Reserve Hawke’s Bay 

Chardonnay 2019 

Champion Commercial 

Red Wine 

Church Road McDonald Series 

Syrah 2019 

Champion Commercial 

White Wine 

Clearview Estate Reserve 


Outstanding Wine of 

Provenance Award 

Clearview Estate Reserve 

Chardonnay 2009, 2013, 2019 

Champion Export Wine 

Villa Maria Private Bin Hawkes Bay 

Rosé 2020 

Sparkling Wine 

Church Road 

Blanc De Blanc 2016 

Sauvignon/Semillon 

Church Road 


Pinot Gris 

Esk Valley Hawkes Bay 

Pinot Gris 2020 

Rosé 

Villa Maria Private Bin Hawkes Bay 

Rose 2020 

BEST CELLAR DOOR AWARD 

Elephant Hill 

Elephant Hill. 


25

Wine & Time 

The Le Brun family celebrate 40 years of making méthode traditionelle in Marlborough with the release of No. 1 Family 

Estate Cuvée Virginie 2016. Form left, Virginie, Daniel, Remy and Adele. 

The Le Brun Family… 

Convinced Marlborough was the place to be 

By Charmian Smith 

When I first 

went to 

Marlborough 

in the mid 

1980s there 

were only 

four wineries to visit. Cellier Le 

Brun was the most fascinating 

with its underground cellars, 

its close-planted vineyards, its 

remarkable sparkling wine made 

by the traditional method - and 

the deep-voiced Frenchman 

explaining his winemaking in 

a heavy accent. He had just 

released his first wine. 

Adele and Daniel Le Brun and 

their family are now celebrating 

40 years of making méthod 

traditionelle in Marlborough with 

the release of No. 1 Family Estate 

Cuvée Virginie 2016. 

Daniel is the eldest son and 

12th generation of a family 

of vignerons in Champagne, 

France. Although he was 

expected to take over the 

family business, he came to 

New Zealand, met Adele and 

discovered Marlborough where 

the wine industry was just 

beginning. He was immediately 

convinced this was the place to 

be. 

In 1996 they sold out of their 

first venture and the Daniel Le 

Brun brand, and established 

No. 1 Family Estate, still the only 

New Zealand winery exclusively 

producing premium méthode 

traditionelle. Their Blanc de 

Blancs Cuvée No. 1 first released 

on Bastille Day in 1999, is now 

joined by the non-vintage Rosé, 

Assemble and No.1 Reserve. 

In special years Daniel also 

makes vintage wines which he 

names after his family, his wife 

Adele, and his children Virginie 

and Remy. 

Virginie, a former actress has 

now taken over from Adele as 

sales director, and Remy has 

joined the winemaking team. 

À votre santé, Daniel and family! 


Wine & Time 

Constellation brands to sell 

Riverlands Winery to Giesen Group 

New Zealand’s largest 

exporter of New 

Zealand wine to the US, 

Constellation Brands 

New Zealand, has sold 

its Marlborough-based 

Riverlands Winery to 

family-owned Giesen 

Group. 

The Gieson brothers, from left, Alex, Theo and Marcel. 

One of three Constellation-owned wineries in New 

Zealand, the Riverlands Winery has been part of the 

company’s portfolio since 2006. While the facility is 

no longer suited to Constellation’s ambitious growth 

plans, its capacity for smaller production runs 

ensured a great fit with Giesen’s production plans. 

Its location across the road from Giesen’s existing 

Marlborough winery cemented the extension 

as a logical and exciting strategic move for the 

innovative New Zealand-owned brand. 

NEW ZEALAND’S 

MÉTHODE 

TRADITIONELLE 

SPECIALIST 

Handcrafted by owner & 

winemaker, Daniel Le Brun, 

in the time-honoured 

traditions of his family in 

Champagne. 

No1FamilyEstate.co.nz 

@no1familyestate 

HEARTS IN MARLBOROUGH since 1980 

ROOTS IN CHAMPAGNE since 1684 


27

New Product Releases 


Gin meets 

Sauvignon Blanc 

Dancing Sands’ Sauvignon Blanc Gin is 

the latest in Kiwi drink innovation and 

the epitome of local brands doing 

some seriously cool things, blurring the 

boundaries between product categories, ready to 

shake up Kiwis drinking palates and perceptions. 

Moreover, the husband and wife duo behind 

Dancing Sands have an amazing story to tell. Like 

the rest of the world, the duo has recently contended 

with the challenges presented by a global health 

pandemic, running a small business at home with two 

young children, and their journey has been one of 

romance, determination and family. 



SINGLE VINEYARD 

2019 Sauvignon Blanc Marlborough 

New Zealand 

Vintage: 2019 

Variety: Sauvignon 

Blanc Origin: Marlborough 

Composition: 100% 2019 

Marlborough 

Sauvignon Blanc Harvest date: 

March 2019 

Tasting Notes 

Grown in a unique micro 

climate, this wine has a rich 

expression of tropical fruits 

balanced by natural acidity. 

The underlying clay soils 

come through with excellent 

minerality, hints of wet stone 

and satin texture. 

Food Matching 

Fish and seafood are a great 

choice to match. Delicate 

flavours of these dishes will 

complement the bright varietal 

characters of this wine. 


29


Villa Maria 

Estate 

launches New 

Zealand’s first 

wine-based 

seltzer 

New Zealand’s most 

awarded winery, Villa 

Maria Estate, owners 

of the Villa Maria, 

Esk Valley, Leftfield, Vidal and 

Thornbury brands, is launching 

the country’s first wine-based 

seltzer – LF Wine Seltzers. 

The iconic wine business 

founded in 1961 will launch 

LF Seltzer later this month, 

a product crafted using 

its premium Leftfield wines, 

sparkling water and locallysourced 

natural botanicals 

in three flavours - Yuzu, Mint 

& Cucumber with Sauvignon 

Blanc, Pear & Ginger with Pinot 

Gris and Strawberry & Hibiscus 

with Rosé. 

Sarah Szegota 

The move comes amidst a 

serious shake up of the RTD 

category which continues to 

expand in line with the booming 

global seltzer market. 

According to local Nielsen 

data, RTDs currently hold the 

second highest share of liquor 

after beer and the category is 

growing at more than double 

the rate - accounting for 27 per 

cent of all alcohol sales and 

mainly stealing its share from 

beer. 

Villa Maria’s Head of 

Marketing and Communications, 

Sarah Szegota, says the 

development of LF Seltzer is 

led by the consumer demand 

for natural, low-sugar and lowcalorie 

drinks that still have a 4% 

to 6% ABV. 

“More and more consumers 

are seeking lighter drinking 

choices, but rather than simply 

creating another ‘me too’ 

product it was hugely important 

for us to craft something beyond 

the status quo. 

“By working closely with our 

Leftfield winemaker Richard 

Painter we’ve developed a 

seltzer that offers an elevated 

taste experience, so drinkers 

get both our internationally 

celebrated wines with sparkling 

water and delicious, natural 

flavours all sourced from New 

Zealand,” says Szegota. 

With health-conscious 

Millennials reducing their 

sugar intake and embracing 

moderation, the company has 

produced its canned seltzer 

with just 68 calories and less 

than 1 gram of sugar per serve, 

positioning the drink as for those 



who want some balance with 

their beverage. 

Szegota says Villa Maria’s 

focus will continue to be its 

popular wine brands, however 

innovation is key to stay 

competitive. “Demand for our 

wines remain strong - we are 

shipping 13% more cases than 

expected this year – but as the 

market evolves it’s important 

that we evolve with it. 

“The team are always striving 

for innovation and are known 

for making bold, industrychanging 

moves. LF Seltzer is 

an embodiment of that ethos 

– a Kiwi first that we’re looking 

forward to launching into 

Australia, the US and beyond. 

LF Seltzer will be available 

locally in liquor outlets and 

selected on-premise sites from 

October 26th, with plans to roll 

it out internationally from early 

2021. 

“There are very few winebased 

seltzers overseas but, 

notwithstanding that, we’re 

confident LF Seltzer will compete 

with the traditional spirit-based 

options because of its unique 

proposition and genuinely 

exceptional taste,” says Szegota. 

To say that 

we’re proud of 

this product 

would be an 

understatement 

- we’re thrilled to 

finally share it 

with the world.” 

- Sarah Szegota 

LOVEBLOCK 

2019 Marlborough TEE Sauvignon Blanc 

No sulphur added - Green Tea – only 

Preserving Agent – Organic. 

Tasting Notes 

Colour: Pale straw with a hint of 

pale gold. 

Aroma: Tis wine displays lifted 

aromas of lemon, verbena, 

saffron, orange peel and 

ruby red grapefruit, followed 

by a vibrant, green edged 

herbaceous layer and some 

earthy cumin tones. 

Palate: The palate is elegant, 

with juicy white peach and 

citrus complemented by 

fresh acidity and a mild 

tannin note. Layered 

and textured, the wine 

has a crisp, lingering 

minerality on the finish. 

Food Matching 

Goat cheese, oysters, 

seafood, pasta and 

chicken 

Organic Status: 

Certified organic – 

BioGro #5266 

Vegan friendly. 

Analysis: 

Alcohol: 13.5% 

pH: 3.2 

TA: 68.2 g/l 

Residual sugar: g/l 

Winemaker: 

Kim Crawford 

Tasted: August 2019 


31


Eva Pemper 

2020 Rosé 

Marlborough, New Zealand 

Vintage: 2020 

Variety: Pinot Gris and Pinot Noir 

Origin: Marlborough 

Harvest date: March 2020 

Tasting Notes 

This wine has lively aromas of orange blossom 

and fresh berries. Crisp mineral acidity and 

refreshing finish is beautifully balanced with 

wonderful flavours of watermelon and pin 

grapefruit. 

Food Matching 

Salmon, duck and dishes with salty cheese like 

fetta are a great choice to match. Distinct flavours 

of these dishes will complement and match well 

with this wine. 

The light and delicate style of this wine allows it to 

be enjoyed cool on its own. 


The New Zealand International Wine Show 2020 | Tastings 

Champion Wine of 

the Show & Champion 

Chardonnay 

Clearview Beachhead 


Light yellow gold with tropical 

fruit, roasted nuts and buttery 

oak filling the fragrant bouquet 

and continuing through to the 

juicy palate where sizzled butter 

and peach perfectly balance 

the nutty, mealy, savoury notes. 

Touches of grapefruit accent 

the full-bodied, creamy and 

deliciously long, mouthfilling 

finish. 

New Zealand 

International 

Wine Show 

The New 

Zealand 

International 

Wine Show 

2020 – 

Chardonnay 

wins Top 

Trophy. 

The New Zealand International 

Wine Show is our country’s 

largest wine judging competition 

for the 16th consecutive year. 

From 1900 entries a Chardonnay 

has been crowned Champion 

Wine of the Show. For the second 

time Clearview Estate has 

produced the Trophy winning 

wine, this time with the Clearview 

Beachhead Hawkes Bay 

Chardonnay 2019. Chief Judge 

Bob Campbell MW had a team 

of 25 senior judges including 

Assistant Chief Judges Larry 

McKenna, John Hancock and 

Tony Bish. 


33

Tastings | The New Zealand International Wine Show 2020 

Trophy for Champion 

Pinot Gris 

Mount Michael 


An appealing bouquet of honeysuckle, 

sweet citrus and ripe juicy pear. Off-dry, 

almost luscious, in the beautifully flowing 

palate where juicy flavours of poached 

pear, peach and mandarin mingle with 

subtle musk notes and exotic spices. 



Matua Lands & Legends 

Awatere Valley 

Sauvignon Blanc 2020 

Pale lemon gold. Invitingly pungent and 

texturally superb with vivacious flavours 

of ripe tropical fruit, melon and summer 

herbs superbly honed by citrus. It’s 

vibrant. 


Riesling 

Two Rivers Juliet 

Riesling 2020 

Lemon gold, clear, bright. The bouquet 

radiates citrus, flower nectar and 

passionfruit honey, and it’s juicy and 

quenching in the just off-dry palate with 

honeysuckle, yellow citrus and stonefruit 

and the texture from ageing on yeast 

lees adding to its complexity. 


Gewürztraminer 

Johanneshof Cellars 

Gewürztraminer 2019 

Rich and concentrated with aromas 

redolent of Turkish delight and violets. 

A touch of honeycomb in the luscious 

palate with sweetness honed by an 

underlying savouriness and tingles of 

Moroccan spices with pink musk, violets 

and rose oil a delight on the finish. 


Viognier 

Askerne Viognier 2019 

Light gold in hue with a bright-fruited, 

sweet-scented, delicately floral bouquet. 

It’s full-bodied in the palate with 

classically varietal flavours of apricots 

and spice supported by honeysuckle 

florals, subtle savoury oak and refreshing 

acidity. 



Trophy for Champion Other 

White Wine Varieties 

Blackenbrook Nelson 

Pinot Blanc 2020 

Crystal pale with lemon edges. Nashi 

pear and peach aromas follow through 

to the full-bodied, textural, moderately 

weighty palate that’s beautifully rounded 

and concentrated with delicate floral 

nuances and touches of musk. 

Trophy for Champion New 

Zealand Sparkling Wine 

Tohu Rewa Rosé Methode 

Traditionnelle 2016 

Made from pinot noir grapes, this is a 

light salmon pink hue and the bouquet 

and taste deliver the toasty mellow 

complexities expected for its age. It’s dry 

and rich with tangy bubbles, delicate 

hints of strawberry and peach and a 

complex, bready, and lingering finish. 


Champagne & Methode 

Traditionelle 

Champagne Pommery 

Brut Royal NV 

Vibrant lemon gold. Toasted baguette 

and lemon bread scents fill the bouquet, 

and juicy white peach with tingles from 

the tiny bubbles tantalise the taste buds. 

The essence of Champagne. Beautifully 

balanced. 


Sweet Wine 

Riverby Estate Noble 

Riesling 2019 

It’s a lemon gold hue with a tantalising 

apricot, honeysuckle and flower nectar 

bouquet. The texture is fine and exquisite 

in its flow with apricot sweetness perfectly 

balanced by refreshing citrus acidity and 

delicious touches of passionfruit. 


Commercial White Wine 

Te Awa Single Estate Hawkes Bay 


Light lemon gold with roasted hazelnut, hints 

of malt and creamy grilled peach aromas 

and some very appealing mealy flavours 

underpinning peach and melon fruit with 

savoury nutty oak and spice.

Tastings | The New Zealand International Wine Show 2020 

Trophy for Champion Rosé 

Mount Brown Estates 

Rosé 2020 

Like a pink sapphire in hue, its bouquet 

captivates with abundant aromas of 

summer berries. The deliciously juicy 

and refreshing taste is just off dry with 

lashings of strawberries, raspberries 

and tropical fruit balanced by sweet 

mandarin-like acidity with hints of red 

apple and musk. 


Pinot Noir 

Mount Riley 17 Valley 

Pinot Noir 2019 

Intense ruby purple. Voluptuous red and 

black cherry aromas are infused with 

savoury mushroomy notes and mulled 

wine spices. The taste is smoky and 

savoury with a dry toastiness, accents 

of allspice, poached tamarillo, red and 

black cherries and a silky finish. 


Merlot & Predominant Blends 

& Trophy for Champion New 

Zealand Bordeaux Red Wine 

Villa Maria Cellar Selection 

Hawkes Bay Merlot 2019 

Bright deep crimson in the glass. The 

bouquet emanates dark plums, black 

cherries, allspice and lovingly polished 

French oak in a silky textured palate. A 

red fruit vibrancy balances the polished 

savoury notes and a touch of chocolate 

and anise on the firm yet succulent 

finish. 


Cabernet Sauvignon 

Serafino Cabernet 

Sauvignon 2018 

Bright purple red with aromas of 

blackcurrant and cedar following 

through to the juicy palate that oozes 

approachability. Liquorice, chocolate, 

and vanilla mingle with the black 

and red fruit and fine silky tannins are 

beautifully integrated into the oak. 

Smooth and delicious. 



Trophy for Champion Syrah 

and Predominant Blends 

Church Road McDonald 

Series Syrah 2019 

Inky purple, concentrated and intense. 

Deeply savoury, complex and superbly 

harmonious with soft, plush, enveloping 

tannins and layers of richness and 

flavour. There’s dark berries, black 

cherries, vanilla, mocha and chocolate 

with spicy peppery notes adding to the 

overall appeal. 

Trophy for Champion Shiraz 

& Predominant blends 

Dandelion Lioness of 

McLaren Vale Shiraz 2019 

Deep, dark, complex and mysterious 

with a purple crimson hue, an opulent 

aroma of blackberry, boysenberry, 

spice, and cedar, and a vibrantly spicy, 

peppery taste with sumptuous red and 

black fruits, hints of rose petal, balanced 

creamy vanillin oak and a long, luscious, 

seamless finish. 


International Red Wine Varieties 

Fantini Edizione 19 

Dense purple crimson with an enticing 

fragrance and ripe, sumptuous, supercharged 

flavours of blackberries and 

cream with star anise, cake spices, nut 

chocolate, mocha, currants and prunes 

with a savoury juicy finish. 


Commercial Red Wine 

Three Dark Horses McLaren 

Vale Shiraz 2019 

Inky purple black with an invitingly 

aromatic fruity bouquet tempered with 

savoury tones, dark chocolate, cherry 

and coconut-infused oak. Savoury and 

peppery foremost in the palate with 

juicy blackberries, mulberries, black doris 

plums and biscuity notes while fine silky 

tannins ensure harmonious flow. 


Fortified Wine 

Lustau Pedro Ximenez 

San Emilio 

Clear mahogany with a lustrous amber 

tinge. The bouquet is rich and heady 

with suggestions of sweet muscatels and 

candied orange peel and it’s like liquid 

toffee caramel in both texture and taste. 

It’s warm and spicy with an infinite depth 

of raisined fruit.

Alena Kamper, Bachelor of Viticulture and Wine 

Science concurrent degree student and 2020 Bragato 

Trust Undergraduate Scholarship winner 

Take a step towards an 

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eit.ac.nz | 0800 22 55 348

Tasting Results | Tastings 

OUR BLIND 

WINE TASTING 

RESULTS 

The WineNZ guarantee 

Our buying guide 

provides you 

with trusted, 

independent, 

expert 

recommendation on what to buy, 

drink and cellar. 

Each panel tasting is judged 

by three experienced tasters 

chosen for their authority in the 

category of wine being rated. All 

wines are tasted blind, and are 

pre-poured for judges, in flights of 

8 to 10 wines. Our tasters test and 

score wines individually but then 

discuss their scores together at 

the end of each flight. Any wines 

on which scores are markedly 

different are retasted; however, 

judges are under no obligation 

to amend their scores. 

The tastings are held in the 

controlled environment of EIT 

tasting suite: A plain white room, 

with natural light and no noise. 

We limit the number of wines 

tasted to a manageable level- a 

maximum of 70 per day. Allowing 

judges to taste more thoroughly 

and avoid palate fatigue. 

The Spring Issue – missed 

steps pre-production. 

Acknowledgement by the 

Publisher. 

The Wine Judging report in the 

last issue of Wine NZ, the Spring 

issue, focussing on the tasting 

of Chardonnay and Red wines, 

went to press without final copy 

proofing or going through the 

spell check process. At Wine 

NZ we not only have the most 

strict protocols around the wine 

tasting and judging section of 

the magazine but also for all 

proofing, print and publication 

procedures. As Publisher of 

Wine NZ the fault here was ours 

and I would like to apologize to 

readers, our wine entry suppliers 

and our highly respected wine 

judges, for this break down in 

process. 

ScORING SySTEm 

95-100: Classic 

A great wine. 

90-94: Outstanding 

A wine of superior character 

and style. 

85-89: Very good 

A wine of special qualities. 

80-84: A good wine 

Solid and well made. 


39

Tastings | Sauvignon Blanc 

Sauvigno 

Blanc 

TASTING 

TEAM 

TOP 

CHOICE 

2020 was one 

of the great 

vintages offering 

the winemaker 

the complete 

palette to work 

with. It was good therefore 

to see an increasing variety 

of approaches within the 

Sauvignon class. More 

producers are willing to work 

to complex their wines in the 

pursuit of adding elements 

of interest, without losing 

sight of the essence of the 

varietal style. The 2019 vintage 

wines allowed the range of 

characters to be displayed in 

a more evolved way, which 

was intriguing too. Both of the 

2018 wines, made with a Fume 

character were very good and 

exciting for their willingness to 

showcase what Sauvignon can 

do and how it can age. 

Spinyback 


Nelson 2020 

Barry Riwai: Snowpea, white 

fleshed nectarine, classical 

style, rapier sharp freshness 

with bright lime zest flavours. 

Simon Nash: Dry, nice 

blackcurrant leaf, spearmint, 

fresh and tight, youthful, 

elegant, refined, lovely acids, 

this wine will develop v well. 

Super finish. 

Oliver Styles: Limpid. Funky , 

hoppy, almost petrolly note 

with an overlay of pear drop 

and pear yoghurt. Light on 

the palate - almost limpid on 

entry. Light on its feet but well 

made. Tight and finishing 

nice and dry. 

Points: 95 

$19.99 


Sauvignon Blanc | Tastings 

n 

Anna's Way Sauvignon Blanc 

Marlborough 2020 

Barry Riwai: Bright fresh herbs with tropical notes, great 

intensity on the palate with a lively balance. Seriously 

good with with a broad long finish. 

Simon Nash: Nice nose, herbal, sage and box wood, 

weighty, complex, ripe, very forward for it’s relative youth, 

nice, mineral notes on finish. Complex. 

Oliver Styles: Herbal, green capsicum, lemon blossom, 

hints of asparagus; well built with pallet weight and lean 

drive; solid Sauvignon Blanc. 

Points: 93 

$18.99 

$19.90 

Spy Valley Sustainably Crafted 



Barry Riwai: Ripe tropical fruits, pineapple and lemon zest, 

good concentration, dry but still soft and full. 

Simon Nash: Pale, spearmint, dry, light, lighter weight, 

relatively forward, quite nice herbal characters, sound. 

Oliver Styles: Popping sherbert, lemon drops; same on the 

palate with a singing acid line that doesn't let you go 

from start to finish and the light but light phenolic texture 

that's there for the ride. Will need food to really shine. 

Points: 88 

Sacred Hill Origin Marlborough 



Barry Riwai: Tropical mango, hints of flint, rich ripe wine, 

some warmth to the finish. Baked peach on the finish, 

definitely a ripe style. 

Simon Nash: Very pale, dry, spearmint a bit shy, sound 

fruit, quite juicy especially mid palate, opens out with a 

medium length finish. 

Oliver Styles: Translucent with candied fruit, sherbert, 

and lime; real zip on the palate with decent, rounded 

mouthfeel giving way to a long, linear, mouthwatering 

finish. Solid effort. If you like them lean and lingering, this is 

for you. Driven, rounded initially, but long. 

Points: 88 

$17.99 

$19.99 

Sileni Cellar Selection Sauvignon Blanc 


Barry Riwai: Cooler notes, wild fennel but also pink 

grapefruit, good carry with definition. Very good textural, 

dry finish. 

Simon Nash: Dry, citrus, lime initially, opens out to reveal 

nicely evolving stone fruit characters on the nose, well 

balanced mid weight fruit, trending to grapefruit, and lime. 

Oliver Styles: Pear drop, herbal, notes, blossom - quite 

beguiling nose; this is a nicely made Sauvignon with 

a bit of body, a bit of austerity, a bit of texture and well 

managed sweetness. An aperitif wine, this will sing with 

food but won't be for everyone. Get this if you like them dry. 

Points: 90 

Giesen Estate Sauvignon Blanc 


Barry Riwai: Nectarine, meal and creamy note possibly a 

more worked style, good carry and length with a subtle 

flinty finish. 

Simon Nash: Riper style, grapefruit pith, nice dry, medium 

bodied style, good balance through the palate, quite 

refined and long. Like this style 

Oliver Styles: Green pea, asparagus, lime tree, lemongrass; 

supple entry, nearly chalky but without the fuzziness. A 

finish that needs food - mezze, etc. 

Points: 90 

$14.99 

$18.99 

The Ned Sauvignon Blanc 


Barry Riwai: Current bud, some current notes too, fuller 

round mid palate, medium weight, clean finish 

Simon Nash: Nice blackcurrant and fresh herbs, opening 

out to show rounder, orange citrus, but with a firm dryness 

thread. 

Oliver Styles: Softened out, less vibrancy in favour of a 

more rose petal and white blossom, white tea nose. Soft 

entry, a little bit grippy across the palate with a hint of 

nuttiness. Italian white wine fans will like this. 

Points: 86 


41


ME By Matahiwi Estate Sauvignon Blanc 

Wairarapa 2020 

Barry Riwai: Again a touch more colour and signs of a 

worked style, mealy complexity, bone dry with very well 

handled chalky structure. Subtle meyer lemon notes 

Simon Nash: Slightly gris colour, ripe, slightly boiled sweet 

on the nose, dry on the palate but also with a sweetie 

somewhat oily character. Quite worked so will divide 

people. 

Oliver Styles: Riesling-esque nose of lemons and hint of 

kerosene, touch of mint leaf and almost tomato leaf - 

even cedar. Dry on entry, nutty on the back-palate, lean, 

austere. Won't please everyone this, but if you're a fan of a 

bone-dry, nutty wine, get amongst it. 

Points: 86 

$19.99 

Waimea Sauvignon Blanc 


Barry Riwai: Fennel and snowpea on the nose, more 

passionfruit on the palate also a touch of nettle, dry and 

crisp with an appealing delicate finish. 

Simon Nash: Nice, pale, crisp lemon, racy, spearmint, 

blackcurrant leafy nose, racy across the palate, crisp, nice 

dried herb to citrus, juicy, gd finish. 

Oliver Styles: Classic kiwi Sauvignon note - gooseberry, 

blackcurrant leaf - real brightness and pop on the nose. 

Well made, everything well managed. Dry but with a 

enough body to see it through. Clean, crisp acidity. 

Balanced. 

Points: 91 

$21.99 

Yealands Sauvignon Blanc 


Barry Riwai: Honey dew melon, grapefruit and pineapple. 

Yellow nectarine on the pallet, quite full with chewy 

phenolic structure. 

Simon Nash: Nice bright colour, mineral, wet stone and 

grapefruit on the nose, opening up really well, nice 

mineral, wet stone characters underpinning pithy fruit and 

an elegant long finish. 

Oliver Styles: Sherbert, lime, lemongrass on the nose 

- going into more yellow-fleshed fruit too. Nice, wellmanaged 

initial palate weight but, wow, there's quite a 

zing as the acidity takes over - finishes very bright and 

tangy. Acidity that keeps your mouth watering long after 

this has crossed the palate. 

Points: 89 

$15.95 


Ara Single Estate Sauvignon Blanc 


Barry Riwai: Gunsmoke and flint, the fruit is a little 

obscured, palate is round, with a good dry finish. Has 

opened more in the glass. 

Simon Nash: Somewhat closed up, sulphide notes on the 

nose, the palate is quite broad, ripe fruit, orange citrus. 

Develops with time and smoothens out a bit but sweaty 

style can be divisive. 

Oliver Styles: Intriguing almost oaky note - a reduction 

complex that crosses toast and blackberry leaf and goes 

into a bit of a sweaty note that blows off into something 

quite interesting. There's a complexity and a lingering 

flavour, a really interesting interplay between body and 

texture and retained flavour that doesn't just rely on 

acidity. Really intriguing. 

Points: 86 

$19.99 

2020 Ti Point Marlborough 



Barry Riwai: Pineapple and pear, green melon on the 

palate, lovely herbal note right on the finish. Subtle and 

understated but with layered flavour. 

Simon Nash: Dry, quite shy initially, quite restrained style, 

nice dry grapefruit notes with supporting acids and a 

clean finish. 

Oliver Styles: White petal, pine nut; clean flavour profile. 

Points: 87 

$19.95 

Lake Hayes Sauvignon Blanc 

Central Otago 2020 

Barry Riwai: Different style, meal, peach clover honey and 

dried yellow apple, crunchy fresh pineapple acidity. Very 

good finish, classy ripe possibly with barrel. 

Simon Nash: Quite full colour, spearmint and witch hazel, 

trace of liniment, Barkers lime juice character across the 

palate, ripe with stonefruit notes on the finish. A lot going 

on here. Nice. 

Oliver Styles: Herbal, pot-pourri, green leaf, rosewater 

talcum powder - complex nose. Lovely palate entry and 

initial body but this is driven, fiery, zippy, searing and long. 

Will probably take to food better than most - it has an 

acidity that for most will need a counterpoint - but I really 

quite like this. 

Points: 90 


Sauvignon Blanc | Tastings 

Savee Sea Sauvignon Blanc 


Barry Riwai: Nettles, fennel and passionfruit, very typical. A 

hint of mint with banana passionfruit and meyer lemon 

flavours. Good carry with weight. 

Simon Nash: Bright, pale, some wrigley's doublemint 

character, ripe on the palate with some orange/mandarin 

fruit and supporting acids. 

Oliver Styles: Pear drop, peach, very textbook NZ 

Sauvignon Blanc - gooseberry, grassy, herbal. Clean, nicely 

made, good length with a real lemon pith and grapefruit 

finish. 

Points: 88 

$19.99 

$18.95 

Yealands Reserve Sauvignon Blanc 


Barry Riwai: Flint, mineral wine a little hard to tie down the 

description. The palate is equally complex with a saline, 

chalky finish that's appealing. 

Simon Nash: Bright, nice juicy fruit, zesty ripe notes on the 

nose, dry, grapefruit and fresh herbs on the palate. Quite 

tight, refined. Will develop nicely. 

Oliver Styles: Blackcurrant leaf, hint of pineapple, peach, 

carambola (star fruit) but it does need to be coaxed a 

little from the glass. Bright, linear, driven Sauvignon with a 

lovely tang on the finish. 

Points: 90 

Babydoll Sauvignon Blanc 


Barry Riwai: Pear, freisia, very floral nose. Delicate palate 

very fine and fresh with more citrus, tahitian lime and 

lemon 

Simon Nash: Bright full colour, nice grapefruit pith nose, 

mineral notes on the nose, with lime citrus and dried herb 

notes. Elegant and refined style. Will continue to evolve. 

Oliver Styles: A little funky edge to the nose of this one, 

almost metallic with some white blossom and pine nut. 

Lime, a touch of textural interest across the palate; taught 

and a touch sappy. 

Points: 88 

$17.95 

$25.99 

Sileni Grand Reserve Straits 



Barry Riwai: Candied lime zest, tropical notes with the 

faintest hint of fine herbs. The palate has an array of 

flavour with a broad generous finish. 

Simon Nash: Nice, fresh, juicy, zesty notes on the nose, 

dry, well rounded mandarin and citrus characters. Well 

balanced throughout with a crisp, juicy finish. 

Oliver Styles: White fruit, white roses, pear drops. Linear, 

vibrant acid that takes hold and doesn't let go. Very zippy. 

Points: 87 

Awatere River Sauvignon Blanc 


Barry Riwai: Pineapple, peach and yellow nectarine, 

very rich ripe style obviously a warm vintage wine. Good 

weight with generous fruit. 

Simon Nash: Pale, crisp, fresh,, softer style, nice round, 

stone fruit characters on the nose and palate with 

attractive, supporting acids. Attractive, easy to enjoy and 

well crafted. 

Oliver Styles: Very talcum powder, rose petal, lavender 

oil, even powdered ginger. Nice palate entry with a very 

lemon pith and sherbert finish. 

Points: 87 



43


TASTING 

TEAM 

TOP 

CHOICE 

$23.00 Domain Road 


Central Otago 2018 

Barry Riwai: Barrel 

fermented style with good 

heft of oak influence, a 

textural experience very 

much a white bordeaux 

lookalike. Love the caramel 

toffee but also a lightness 

to the palate, drive and 

length with perfectly ripe 

fruit for barrel work. 

Simon Nash: Mix of vanilla, 

and whiff of gunsmoke, 

ripe fruit mid palate, quite 

complex and rich, has 

a round character and 

creamy mouthfeel, great 

oak integration, carries it 

off. 

Oliver Styles: Smoky, quite 

toasty oak - toast, butter, 

brioche - slightly roasted 

onion and potato element; 

very dominant oak across 

the palate. There's a lot 

to like here but the oak 

perhaps a little too much? 

Good length. Will appeal 

to fans of the style - I'd just 

like it to finish a bit more on 

fruit. Still great length. 

Points: 95 

$19.90 

Spy Valley Easy Tiger Sauvignon Blanc 

Marlborough 2019 

Barry Riwai: Wonderfully pale. Spearmint, passionfruit 

and gardenia. Very tropical on the nose with interesting 

confectionary, brulee notes on the palate, weighty but dry 

and chalky. 

Simon Nash: Full colour, a little sweaty, barn straw, a little 

light on the palate, lacks weight with a leaner citrus lime 

character on the palate and finish. 

Oliver Styles: Lovely aromatic punch here - lovely tomato 

leaf. Nice, rounded palate entry, textural, pithy, long. 

Points: 90 


The King's Favour Sauvignon Blanc 


Barry Riwai: Wonderfully pale. Spearmint, passionfruit 

and gardenia. Very tropical on the nose with interesting 

confectionary, brulee notes on the palate, weighty but dry 

and chalky 

Simon Nash: Nice bright lime juice fresh zesty notes, 

similarly expressed on the palate, dry, good expression of 

acids, quite textural, finishes with mandarin peel, sound. 

Oliver Styles: Lovely aromatic punch here - lovely tomato 

leaf. Nice, rounded palate entry, textural, pithy, long. 

Points: 90 

Leefield Station Sauvignon Blanc 


Barry Riwai: Golden kiwifruit, fleshy weight and appealing 

softness. Green grape finish on the palate which still has 

good flavour and wears its age well 

Simon Nash: Quite creamy nose, nice herbal and 

chlorophyll influenced nose, ripe and well expressed on 

the palate, good tight, nice acids, attractive style, rich and 

rewarding. 

Oliver Styles: Grassy, reedy, bright pear fruit, pushing out 

into kerosene and yellow fruit notes. Nice body, good 

weight, good acidity. Tidy. 

Points: 89 

$19.99 

$39.99 

Giesen The August Sauvignon Blanc 


Barry Riwai: Smoke and bacon fat notes, looking for a bit 

more fruit but otherwise a hedonistic delight for charry 

oak lovers. Still characteristically SB. 

Simon Nash: Vanillin, sawn wood, aromatic, hint of resin, 

creamy, ripe fruit richly balanced by oak maturation. 

Finishes quite fresh and exotic. Successful fume style! 

Oliver Styles: Punchy, quite elegant, toasty oak. Big, broad, 

mouthfilling and generous. Very oak dominant but still a 

nice, sweet fruit core that sits behind it. Again, if you like 

oaked Sauvignon, you'll like this. 

Points: 90 


Rosé | Tastings 

ROSÉ 

It was good to see such a range and variety 

of Roses here – from different regions, varieties 

and vintages. The spectrum of colour from 

neon pink to salmon/gris was extensive and 

the variety of stylistic approach is getting 

broader which signals that Producers are 

getting more confident and serious with Roses in 

general. Most are now made in the off dry/dry style 

though. There were some equally nice Merlot and 

Cabernet Franc based wines as there were Pinot 

Noir ones and this reminds that good Rose needs 

to remain grounded in good quality fruit regardless 

of variety. New Zealand has great potential to 

make serious as well as fun Rose, and there’s a 

ready market for both. 

$19.99 

TASTING 

TEAM 

TOP 

CHOICE 

Leefield Station Pinot Noir Rosé 


Barry Riwai: Pink hued, aromas of 

confectionary, raspberry and toffees. A 

serious wine, dry with layered flavour on the 

palate, berryfruit and some subtle 

cranberry notes. 

Simon Nash: Definitely in the pink rouge 

spectrum, dry, quite reserved style, nice 

supporting acids, cranberry and orange, not 

an extrovert wine at all but well 

balanced throughout 

Oliver Styles: Pale salmon-pink; wonderful, 

subtle perfume - talc, faint strawberry, but 

with a touch of confection; light body, nice 

balance, Bit of texture. 

Points: 91 


45

Tastings | Rosé 

Waimea Pinot Noir Rosé 


Barry Riwai: Berry fruits on the nose, strawberry in particular 

with watermelon. Bright palate that is fresh and fruit driven. 

Simon Nash: Light salmon pink, bright, unusual, fatty 

nose (cold lamb joint), quite closed up, quite rich on the 

palate, zesty acids, quite textural. 

Oliver Styles: Pale salmon; refined, red fruit, hint of cherries, 

blossom; nice, balanced palate with a tangy, fruity finish. 

Nice, well-made, pretty. Good length. 

Points: 87 

Yealands Rosé 


Barry Riwai: Pale copper tones, dry serious wine, aromas of 

plum and brulee that is more old world in style. Complex 

in nature with good weight and mouthfeel. 

Simon Nash: Fuller salmon, q bright, shy nose, soft, trace of 

lipstick, quit light, shy and a little dull. Sound finish. 

Oliver Styles: Pale copper; raspberry leaf, blackcurrant, 

hint of citrus; generous palate weight with nice balance - 

great texture and back-palate interplay. 

Points: 88 

ME By Matahiwi Estate Rosé 

Wairarapa 2020 

$15.95 

Barry Riwai: Lipstick pink with cherry and raspberry twist 

aromas that carry through to the palate. Dry and more 

serious than the colour would suggest, finishing with 

raspberry twist. 

Simon Nash: Electric day glo neon, bright, jazzy, fizzy 

bouquet, with nice trace of brambly fruit under it. Soft fruit 

but with nice herbal berry characters. Light and easy to 

enjoy. 

Oliver Styles: Neon pink; lolly water, raspberry jelly, 

WYSIWYG! Still, the palate is well-controlled and decently 

balanced - good body but hasn't been left to get cloying. 

Good stuff. 

Points: 87 


$19.99 

$28.99 

The King's Desire Pinot Noir Rosé 


Barry Riwai: Ballet slipper pink, blood orange and berry 

fruit aroma. Good to see that the palate is dry, well made 

and all in balance. 

Simon Nash: Nice pink/orange and quite bright, attractive 

citrus, mandarin peel, dry with berry notes to the fore on 

the palate. Good balancing acids and nice weight across 

the palate. 

Oliver Styles: Pale copper; very aromatic in a herbal 

dimension - a rosewater, blossom, rose petal, sage 

complex; fresh, pretty, vibrant palate - it's textured so it will 

do better with food. 

Points: 90 

$22.99 

Yealands Reserve Rosé 


Barry Riwai: Pink grapefruit, wild strawberry on the nose. 

Palate has a touch of sweetness to balance out the bright 

freshness. Berryfruits on the finish. easy going and cheerful. 

Simon Nash: Fuller pink/orange, bright, dry, orange skin 

nose, quite reserved, good mouth weight, dry, quite 

savoury, almost mushroom, sound acids, quite serious. 

Oliver Styles: Pale copper; herbal, spicy; broad palate 

weight but with a really textured runout - pithy and long. 

Quite rounded. Textural. 

Points: 88 

$17.95 

Babydoll Rosé 


Barry Riwai: Orange bright, quite shy, dry, crisp and lifted 

though on the palate, Has good drive and lively acids. I 

like the energy in this wine. 

Simon Nash: Orange bright, quite shy, dry, crisp and lifted 

though on the palate, Has good drive and lively acids. I 

like the energy in this wine. 

Oliver Styles: Pale copper; nice subtle perfume, hint of 

spice and warmth; quite serious on the palate, this is for 

people who like their Rosé pushing towards red wine. 

Points: 90 


Rosé | Tastings 

The Ned Rosé 


Barry Riwai: Pretty pale pink, plum aromas with a hint of 

rose or red apple. Good weight and texture, finish is dry 

and refreshing. 

Simon Nash: Attractive pink, almost candy floss, nice dry, 

quite serious, savoury, also bright notes, on the palate, dry, 

cranberry fruit, good acids driving it, poss lacking weight. 

Good finish. 

Oliver Styles: Pale salmon-pink; nice strawberry and cream 

notes; nice, lithe, balanced palate with good proportions 

of palate weight, deftness, freshness and length. 

Points: 90 

$18.99 


Ara Single Estate Rosé 


Barry Riwai: Very pale with just a touch of pink. Pink 

grapefruit flavours prevail, dry finish with a good fruit. 

Made to age well. 

Simon Nash: Very light, pale, almost gris with savoury notes 

on the nose, off dry on the palate, some berry characters, 

and biscuit, soft finish. 

Oliver Styles: Very pale salmon/peach skin; roses, blossom; 

well balanced, textural. 

Points: 86 

2019 Sacred Hill Reserve Marlborough 

Pinot Noir Rosé 


Barry Riwai: Deeper copper tones, more full and robust 

than the younger vintage wines. Full textured and round, 

plum flavours with some warmth on the finish. 

Simon Nash: Quite full pink/salmon colour, smoky nose, 

quite weighty, ripe, ditto palate, solid finish with enough 

fruit etc to carry it off. 

Oliver Styles: Deep peach/salmon - partridge eye; serious 

nose with hints of cedar, spice, berry fruit; a warm, quite 

red-wine like Rosé. Should show well with food. 

Points: 85 


$20.00 

KBV Pinot Noir Rosé 

Nelson 2019 

Barry Riwai: Youthful looking pink hue, strawberry jam 

aromas. The strawberry carries through the palate, 

another dry well made wine. 

Simon Nash: Lively pink/fluorescent with some cherry/ 

berry characters, slightly herbal undertones, sound acids, 

quite lively through the palate. 

Oliver Styles: Bright salmon; pretty, very vinous nose - 

grapey, strawberry and red berries; balanced, somewhat 

light-red-wine like. 

Points: 87 

Spy Valley Handpicked Pinot Noir Rosé 


Barry Riwai: Plum and toffee apple aromas, similar flavours 

on the palate. Fine and dry with a lingering finish. 

Simon Nash: Full orange/pink, showing some 

development, weighty fruit, ripe but well balanced, round 

style well supported though with enough fruit/acid to 

carry it thru. 

Oliver Styles: Pale salmon/copper; a nice, inviting nose - 

flowers, blossom, warmth, pushing into tropical or stone 

fruit; supple palate, lovely balance, freshness, texture and 

length. 

Points: 87 

$24.90 

$20.00 

Main Divide Rosé 

North Canterbury 2020 

Barry Riwai: Super pale, pink grapefruit and candyfloss 

nose. Palate is more royal gala toffee apple with some 

more complex reductive berryfruit notes, dry finish. 

Simon Nash: Pale, slight gris like hue, smoky, smoked fish 

pate nose, soft quite ripe citrus fruit, good acidity, off dry, 

lighter, zesty orange finish. 

Oliver Styles: Pale peach-skin; heather, nettle; lean, bright 

style of rose with a nice, fresh length. 

Points: 87 


47

Tastings | Rosé 

Other 

v a r i e t i e s 

Spy Valley Echelon Traditional Methode 


Barry Riwai: Autolytic, burnt butter, cream and brioche. 

There is a chewy phenolic structure that is a touch 

austere since the wine has low dosage however there 

is good complexity and richness from time on lees. I like 

the waxy texture and yellow apple flavour. 

Simon Nash: Good colour, nice bready, autolytic nose, 

a little herbal, quite classy, though possibly just past 

it's peak and a little bit drying now. Good base wine 

showing through. Well made, quality wine. 

Oliver Styles: Nutty, bready, yeasty note; nutty line 

through the palate. Fresh. 

Points: 90 

Giesen Estate Blush Riesling 


Barry Riwai: Rhubarb, cherry and raspberry on the nose. 

Very vibrant but sweet, good for the sweet wine lover. 

Simon Nash: Pale orange, a little washed out looking, 

quite soft on the nose, but some nice juicy berry fruit on 

the palate, off dry, nicely judged style, attractive mandarin 

and lifted finish. 

Oliver Styles: Pale salmon/pink; brambly fruit; noticeable 

RS - which, if anything, is for the good. If you like your Rosé 

a bit sweet, this is the ticket. 

Points: 86 

$14.99 

Matahiwi Estate Blanc De Blanc 

Hawke's Bay 

Barry Riwai: Green apple, and custard cream, first notes 

of creamy yeastyness. Very light and fresh, lemony cream, 

perfectly proportioned aperitif. 

Simon Nash: Nice colour, good mousse, lively chalky, 

herbal nose, soft, nice bright, juicy, fruity palate, lively 

acidity, up front style. A bit grippy. Fresh and open style. 

Oliver Styles: Saline, fresh, grassy, touch of nut and buscuity 

autolysis; herbal length through the palate. 

Points: 86 

TASTING 

TEAM 

TOP 

CHOICE 


$23.00 

Lake Hayes Pinot Gris 

Central Otago 2020 

Barry Riwai: Green melon and pear flavours, yellow 

spectrum fruit flavours too. Good fruit weight and fuller 

texture. 

Simon Nash: Bright, a little neutral on the nose, soft across 

the palate, a little closed up/sweaty, opens out with time 

but still shows ripeness/breadth on the finish. 

Oliver Styles: Nice varietal aroma; pear, fruit drop, weight, 

texture, interest. 

Points: 87 

$22.00 


THE REES’ 

WINE TOUR 

The ultimate Queenstown, heli wine 

tour with The Rees’ wine director. 

Experience the very 

best of what Central 

Otago has to offer 

with this exclusive 

food and wine 

experience. 

All from your private helicopter 

with a personal Rees’ wine 

guide. Experience 180-degrees 

panoramic views as you fly over 

the renowned Gibbston Valley 

and Kawarau Gorge. 

Enjoy a private winery tour and 

tasting at two premium local 

wineries, complete with a stop 

for lunch at one of our favourite 

restaurants, completing your 

culinary experience. 

Climb back on board your 

private helicopter before 

returning via your luxury transfer 

to the Bordeau Wine Lounge for a 

glass of Champagne with views 

of the Remarkables mountain 

range, reminiscing over this 

bucket-list adventure. 

reservations@therees.co.nz | +64 3 4501100 | www.therees.co.nz 

Terms & Condition: 

Package designed for a 

minimum of two persons and 

includes a private Wine Guide. 

From NZD $953.50 per person 

per night. 

Advertorial 

Package Inclusions 

☛ 3 nights’ accommodation in 

an Executive Lake View onebedroom 

apartment. 

☛ Daily breakfast in True South 

Dining room. 

☛ Complimentary late 

checkout until 12noon. 

☛ Complimentary fruit bowl on 

arrival. 

☛ Complimentary car-parking 

and WIFI. 

☛ Inclusive of all car and Heli 

transfers. 

☛ Inclusive of gourmet lunch. 

☛ Inclusive of all selected 

wines/beverages. 

THE REES HOTEL 

Queenstown, New Zealand 

AN EXCLUSIVE FOOD & WINE EXPERIENCE. 

Book our package for accommodation and unforgettable 

winery visits. All escorted by The Rees Hotel Wine Director. 

The Rees Hotel Queenstown, P: +64 3 450 1100, www.therees.co.nz

Tastings | Wine Awards 

A memorable 

vintage 

While the 2020 vintage has been regarded 

as a difficult year, with harvest coinciding with 

lockdown, it has also been a standout for great 

quality wines. The youthful vibrancy of the 2020 

wines really captured the judge’s attention, 

seeing 16 of the 2020 new vintage wines make 

the Top 50. 

The best from 1200 

wines tasted…Says: 

Jim Harré, Chair of 

Judges for the New 

World Wine Awards 

For the past 18 

years the New 

World Wine 

Awards have 

served up more 

than accolades 

– the competition rewards 

the top wines with space 

on New World store shelves, 

where wine-loving shoppers 

can snap them up for a 

great price. 

The 2020 awards were Jim Harré. 

recently announced, delivering a fantastic range 

of Gold-medal wines including crowd-pleasing 

favourites and exciting new wines to try, and all for 

$25 or less. 

The following wines are part of the New World Wine 

Awards Top 50: the 50 wines judged to be the best 

from more than 1200 entries. The independent 

panel of wine experts judge to international show 

standards, under a double-blind tasting system, 

against the 100-point scale. 

Two Rivers Convergence 


This year’s Champion Sauvignon 

Blanc has aromas and flavours of 

red capsicums and nectarine with 

a captivating creamy texture. Crisp 

acidity and great concentration 

with fruit weight flows through a 

long finish. 

96/100 points 

RRP: $19.99 

Waiata Waipara 


A great example of Waipara 

Sauvignon Blanc, from just north 

of Christchurch, offering classic 

cool climate flavours. Gooseberry, 

leafy herbs and green bean 

sprouts are balanced with 

exquisite crunchy acidity – a real 

head turner. 

95/100 

RRP: $18.99 

Squawking Magpie 

Reserve Marlborough 


This wine shows very ripe 

flavours of concentrated citrus, 

lemongrass and Kafir lime, 

balanced with crisp acidity and 

a long textural finish. 

95/100 points 

RRP: $18.99 

Judges at the New World Wine Awards 


Wine Awards | Tastings 

Rocky Point 


From Central Otago’s Pisa and 

Bendigo regions, this wine is 

pale and superbly made with 

an intriguing spice line through 

the palate. It is dry, with bracing 

acidity and medium weight. 

95/100 

RRP: $19.99 

Trendsetters 

New Zealand, compared to Europe, was slow to 

embrace the Rosé style, but boy have we made 

up for that! It is now one of the fastest growing 

categories of wine sold here, and the range and 

number of Rosé wines entering and winning in 

these awards continues to rise each year. 

Meanwhile, the increase in sparkling wine 

consumption is indicating the next big thing with 

New Zealand producers and consumers alike. 

No longer reserved for just special celebrations, 

sales are up – even in these tougher times, 

and particularly for Prosecco – a red hot trend 

overseas that has finally hit our shores. 

Mt Riley Marlborough 

Riesling 2020 

From a winery that placed three 

wines in the Top 50 including a 

Champion, this is youthful but 

understated with lovely acidity 

and balance. It has pristine 

aromas of green lime zest and 

delicate white flowers, and 

delightful fineness. 

95/100 

RRP: $12.99 

MIDDLE-EARTH 

Pinot Meunier Rosé 2020 

Usually the third grape in the 

Champagne trio, Pinot Meunier is 

uncommon here but this wine really 

demonstrates its range. Delicate 

strawberry aromas reveal a vibrant 

palate, beautifully textured acidity 

and a long delicate finish. 

95/100 

RRP: $19.99 

Waiata Waipara 

Pinot Noir Rosé 2020 

This wine is graceful and light on its 

feet. With flavours of strawberries with 

underlying creaminess, it has superb 

balance, spicy acidity and a juicy and 

persistent finish. 

95/100 

RRP: $18.99 

Seifried Nelson 

Gewürztraminer 2020 

The Seifried family has been 

making this variety for more than 

40 years, and you can tell by the 

quality. It’s perfumed and pretty, 

with punchy flavours of rose 

and lychee and crowd-pleasing 

sweetness. 

95/100 

RRP: $13.99 

Graham Norton’s Own 

Prosecco 

This is an edgy Prosecco with white 

flowers and bright lemony acidity, 

and a constant even bead. Ripe fruit 

structure with upfront rockmelon and 

ambrosia apple, it is fresh, precise 

and crisp. 

95/100 

RRP: $16.99 


51

Tastings | Wine Awards 

Cinzano Prosecco D.O.C 

This is a great example of Italy’s 

most popular sparkling wine style. 

Made predominantly from Glera 

grapes in north eastern Italy, this 

wine is textural with grapefruit and 

honeydew melon flavours, with a 

touch of sweetness that ends in a 

long dry finish. 

95/100 

RRP: $14.99 

Lindauer Vintage Series 

Brut Cuvee 2017 

The Champion Bubbles for 

2020, this wine is quite simply 

superb. From the new and 

hugely popular Vintage Series, 

this Lindauer wine brings 

complex and beguiling aromas 

of wholemeal toast and freshly 

baked brioche, with great 

concentration and a lovely acid 

balance. The palate flavour is 

very long with a rich and juicy 

finish. 

96/100 

RRP: $14.99 

Ones to watch 

The strong consumer focus of these awards 

means top-quality examples of emerging variety 

wines get front and centre with shoppers. It’s the 

perfect opportunity to try something new with the 

confidence. 

On for this summer is Albariño, a Spanish variety 

that is quickly gaining a following here. For 

something more warming, there is a great range 

of exciting reds waiting to be explored too. 

The Hunting Lodge 

Seasonal Collections 

Albariño 2020 

This is what good New Zealand 

Albariño looks like – summer in 

a bottle. Fresh, clean with white 

flowers, peach and rockmelon 

aromas, it has a lovely 

persistence and a light saline 

note without hard edges. 

95/100 

RRP: $22.99 

The Crater Rim Waipara 

Viognier 2019 

Originally from the northern Rhone 

Valley, this is not a wine we see 

often at home. Like Chardonnay 

on steroids, it’s for all seasons. Ripe 

peach, ginger and spicy floral 

notes meld with a hint of vanilla. 

The palate is creamy and generous, 

long lasting with balanced fruit 

flavour and acid. 

95/100 

RRP: $18.99 

Lindauer Vintage Series 

Rosé 2017 

Combining the best of both 

trends – pink and bubbly, this is 

a delightfully serious and very 

complete wine that will add 

to any celebration (or just fulfil 

the desire for a fantastic glass 

of sparkling wine). With heady 

aromas of strawberries and just 

baked croissants, it is complex 

and nicely balanced. 

95/100 

RRP: $14.99 

Running With Bulls 

Tempranillo 2019 

While some Tempranillo is now grown 

in New Zealand, it’s not common and 

still an adventure to try. A famous wine 

of Spain, this one hails from Australia. 

The colour is deep red, perfumed with 

aromas of warmed red fruits and a 

suggestion of fennel. A silky mouthfeel 

and firm tannins are balanced by 

succulent juiciness. 

95/100 

RRP: $19.99 


Lantente Reserva 

Malbec 2017 

Ripe Malbec from Argentina is on 

another level – big rich flavours 

that are truly approachable (and 

perfect with steak). This is a classic; 

full bodied with big tannins that 

are supple and balanced by fruit 

cake and dark raspberry notes. 

Extraordinary fruit purity and fine 

texture frames the wine. 

95/100 

RRP: $23.99 

The Hunting Lodge 

Expressions Lavish 

Merlot Malbec 2019 

This is a wonderful combination 

of two grapes you don’t often see 

blended together. Dark red fruits and 

a lovely spice make this wonderfully 

approachable. With a textural palate, 

inviting creaminess that balances the 

tannin and beautiful oak integration, 

it’s no wonder this was the Champion 

Red Blend. 

96/100 

RRP: $22.99 

Wine Awards | Tastings 

Paritua Stone Paddock 

Syrah 2018 

While not a new variety, Hawke’s 

Bay Syrah deserves a bit of special 

recognition as it begins to take 

attention from Australian Shiraz. If you 

usually reach for Shiraz, try this one 

instead: it’s hauntingly floral with a 

charming play between black and 

blue fruit, a succulent palate and 

great structure. 

95/100 

RRP: $22.99 

You can find all the results for the 2020 New World Wine Awards at newworld.co.nz/wineawards. The Top 50 wines are 

available from your local New World while stocks last. 

Taking new Zealand SpiriTS To The world 

nationaldistillery.nz

De Sangosse NZ Champion 

Riesling 

Villa Maria Private Bin 

Marlborough Riesling 2020 

RRP: NZ$14.99 

Tasting note: Bright lifted aromas 

reminiscent of spring, floral perfume, 

fresh lemon and limes jump out of 

the glass. The palate is light and 

crisp showing juicy apricot and 

mandarin flavours with a hint of 

ginger spice. This Private Bin Riesling 

is an off-dry style displaying excellent 

fruit sweetness balanced with zesty 

sherbet-like acidity on the finish. 

Vitis Champion 

Sparkling Wine 

Mumm Marlborough 

Brut Prestige 

RRP $34.99 

Tasting note: Inviting aromas of fresh 

citrus, and grapefruit intertwined 

with toasty almond and complex 

autolytic characters on the nose. 

Bright, elegant with a persistent bead 

ensures a focused and driven palate 

that keeps this sparkling, lively and 

bright. Revitalizing. 

TNL Freighting New Zealand 

Champion Other White 

Varietal 

Saint Clair Pioneer 

Block 5 Bull Block 

Grüner Veltliner 2020 

RRP$28.90 

Tasting note: Named Bull Block after 

the stud Jersey bulls who grazed the 

paddock where this vineyard is now 

planted. Complex and elegant with 

a fusion of stone fruit and spice. An 

exceptionally food friendly wine, this 

Grüner Veltliner will complement a 

wide range of dishes including spicy 

curry. 

Wine Brokers New Zealand 

Champion Gewürztraminer 

Johanneshof Cellars 

Marlborough 

Gewürztraminer 2019 

RRP $32.00 

Tasting note: This beauty is 

consistently one of New Zealand’s 

finest Gewürztraminers. Luscious 

and textured Gewürztraminer, with 

pronounced white rose, Turkish 

Delight, potpourri flavours. Strongly 

varietal wine with impressive purity 

and a lingering finish. A delicious 

wine that promises to age well. 

Label & Litho Champion 

Pinot Gris 

Saint Clair Godfrey’s Creek 

Reserve Pinot Gris 2018 

RRP$34.90 

Tasting note: Elegant and expressive 

with seamless layers of baked pear, 

apple and spice. This is a dry style 

Pinot Gris with richness from the 

intense flavours and silky texture. An 

ideal match with fresh fragrant Asian 

cuisine and well matched with pork 

dishes. Vegetarian Friendly 


The Marlborough Wine Show 2020 

WineWorks Champion 


Dashwood Sauvignon 

Blanc 2020 

RRP $16 

Tasting note: This wine is bright and 

concentrated with layers of green 

tropical and citrus fruit that are 

driven through a long finish with a 

crisp acidity. 

MRC Champion 

Chardonnay 2018 & Older 

Villa Maria Single Vineyard 

Taylors Pass Marlborough 


RRP: NZ$49.99 

Tasting note: This is a mineral-driven 

wine style, showcasing complex 

aromas of lemon rind, gun smoke 

and brioche that are distinctive 

characteristics from the Taylors Pass 

Vineyard. This elegant Chardonnay 

expresses flavour profiles of grapefruit, 

white peach and almond with 

subtle integrated oak enhancing the 

restrained seamless finish. 

WineWorks Champion 

Sauvignon Banc 2019 

& Older 

Stoneleigh Rapaura 

Series Marlborough 


RRP $24.99 

Tasting note: Ripe tropical fruit with 

fresh passionfruit aromas, supported 

by white-fleshed nectarine highlights 

and wet river stone minerality. The 

palate is rich and weighty, showing 

enormous varietal intensity. 

Scenic Hotel Marlborough 

Champion Rosé 

Mount Riley ‘The Bonnie’ 

Pinot Rosé 2020 

RRP $17.00 

Bright and fresh with aromatics of 

strawberry, redcurrant and candied 

cherry with hints of floral and 

vanilla. Dry in style with delicate red 

fruit and refreshing acidity. The sweet 

fruit is well balanced by a touch of 

tannin providing texture and length 

MRC Champion 


Stoneleigh Latitude 


RRP $19.99 

Tasting note: This wine exhibits ripe 

stone fruit aromas with delightful 

complex characters of flint and 

smokiness on the nose. This flows 

through to a rich and creamy 

palate with ripe peach and roasted 

macadamia scents, supported by a 

toasty rich and luscious palate. 

QuayConnect Champion 

Wine of the Show 

Classic Oak Products 

Champion Pinot Noir 2019 

Leefield Station 


RRP $27.99 

Tasting note: The 2019 Leefield Station 

Pinot Noir delivers aromas of wild 

blackberries and 

plum with a hint of tobacco and 

smoky oak spice. The palate is rich 

and mouth filling with an 

ensuing acidity that marries well with 

soft ripe tannins and a dark mocha 

finish. 


55

The Marlborough Wine Show 2020 

Classic Oak Products 

Champion Pinot Noir 2018 

& older 

The Wrekin Needle’s Eye 


RRP $60 

Tasting note: Showcasing a classic 

Marlborough vintage the 2015 Wrekin 

Needle’s Eye is 

exhibiting an enticing mix of red and 

dark berry fruits amidst an array of 

dried herb and subtle bottle age 

complexity. The wine is youthful and 

perfumed with fine grainy tannins 

and concentrated fruit creating a 

seductive and vibrant palate 

The Coterie Wine 

of Provenance 

Saint Clair Wairau Reserve 


RRP$34.90 

Tasting note: Saint Clair’s most awardwinning 

wine. Exceptionally expressive 

and intense with an infusion of ripe 

passionfruit, blackcurrant leaf and 

crushed fresh thyme. The palate is 

crisp and full, with a salty mineral 

texture and a lingering finish. Match 

beautifully with freshly shucked oysters 

or mussels. Vegan friendly 

Wine Marlborough 

Champion Other 

Red Varietal 

Mount Riley Marlborough 

Syrah 2019 

RRP $20.00 

Floral, spice and white pepper 

aromas. A structured wine with great 

fruit purity and great length of flavour. 

Barrel Finance & Logistics 

Champion Sweet Wine 

Villa Maria Reserve 

Marlborough Noble Riesling 

Botrytis Selection 2018 

RRP: NZ$36.99 

Tasting note: This Noble Riesling offers 

candied citrus peel, toffee, apricot, 

honeysuckle and ginger spice on the 

nose. Fresh acidity and the Riesling 

grape phenolics create a lively fresh 

palate. Flavours are layered with spice, 

florals, orange marmalade and a zippy 

acid backbone. 

56 WineNZ Magazine | Summer 2020/2021 

Photo Richard Briggs 

WINE OF THE SHOW WINNERS: Leefield Station Winery 

daughter Emma Marris with her dad Brent Marris, 

accepting the trophy. Centre is Hugh Morrison CEO Port 

Nelson/Quay Connect the event main sponsor. 

Saint Clair Family Estate 

big winner at Marlborough Wine Show 

The wines and the founders of Saint Clair 

Family Estate shone the 2020 Marlborough 

Wine Show, sponsored by QuayConnect, with 

results announced Friday 30 October. 

At the Celebration Lunch, Saint Clair took out the 

Pinot Gris Trophy with Saint Clair Godfrey’s Creek 

Reserve Pinot Gris 2018 and the Champion Other 

White Varietal Trophy with their Saint Clair Pioneer 

Block 5 Bull Block Grüner Veltliner 2020. 

The company’s Wairau Reserve Sauvignon Blanc 

2020 was awarded The Coterie Wine of Provenance, 

which recognises the best single vineyard current 

release wine from any class. 

The Marlborough Museum Legacy Award for 

wines with pedigree, was awarded to Saint Clair 

Omaka Reserve Chardonnay for three wines 

produced over the last 10 years, (2007, 2013 and 

2016). 

On top of that, founders Neal and Judy Ibbotson 

were awarded the Wine Marlborough Lifetime 

Achievement award for their services to the 

Marlborough wine industry.

Smart, Sustainable 

Logistics. 

Congratulations to all the Marlborough Wine Show Winners! 

QuayConnect is proud to support the Marlborough wine 

growing region with smart, sustainable logistics. 

quayconnect.co.nz

Feature | Experience Marlborough 

EXPERIENCE 

TE PAPA, COOK 

STRAIGHT AND 

MARLBOROUGH 

By Joan Gestro 

Our mission, to fly into Blenheim, check out 

accommodation, local restaurants and most of all to 

connect with vineyard management, owners and others 

with business connections, and whilst visiting and tasting 

the wines on offer, was a truly amazing, needless to say, 

most enjoyable experience. Though some of the vineyard 

visits, were simply to learn about their respective wines, 

meet with the owners and management, others visits 

were with a conducted Wine Tour from where we certainly 

learned more through the knowledge of the Tour Director. 

Highly recommended! 

58 


Experience Marlborough | Feature 

It also has a Wedding Venue, 

a Conference Centre, with a 

complementary Event Planning 

Service. Happy to recommend 

this hotel. 

Scenic Hotel Blenheim 

65 Albert Street, Blenheim 

marlborough@scenichotels.co.nz 

Reservations: 

www.scwnichotelgroup.co.nz 

New Zealand: 03 5206187 

Outside NZ: +64 3 357 1919 

Photo courtesy of NZ Winegrowers. 

We visited 

Hunter’s 

Wines; a 

family owned 

vineyard, and 

met with the 

owner, Jane Hunter, a gracious 

lady, gave up her time to meet 

with us. Jane is known around 

the world as ‘the first lady of New 

Zealand wine’. 

Jane Hunter in Hunter Wines 

beautiful tasting room. 

Jane and her team are looking 

forward to, once again, greet 

old and new friends through 

their Cellar Door to enjoy a 

glass of wine and a light lunch. 

The Cellar Door opened on the 

2nd of September. The property, 

with its lovely native gardens, is 

impressive indeed, leaving one 

with a sense of permanence. We 

recommend a visit. 

Hunter’s Wines (NZ) Ltd. 

603 Rapaura Road, Blenheim 

wine@hunter’s.co.nz 

+64 3572 8489 

WHERE, WHAT, 

HOW, AROUND 

MALRBOROUGH 

Scenic Group Hotel Blenheim, 

A New Zealand owned and 

operated hotel. Blenheim Scenic 

Hotel Marlborough is committed 

to providing exceptional service, 

much appreciated having 

arrived fairly late from Tauranga, 

via Auckland, the helpful and 

friendly staff helped us settle and 

relax. This is a 4 star plus hotel of 

contemporary design, located 

in the heart of sunny Blenheim. It 

offers comfortable rooms, super 

king beds on request. The spa 

and sauna complex, a welcome 

option after a long trip. One can 

dine in the hotel’s restaurant 

and have a drink in their bar. 

Blenheim Restaurant 

We recommend Gramados’s 

Restaurant and Bar if you are 

looking for delicious food, with 

a twist. The restaurant not only 

offers an exceptional menu and 

Wine List, but also provides live 

entertainment by Saulo. Our 

host with the most, took his time, 

regaled us with stories of his 

native Brazil, presenting us with 

several bottles of wine, tasting 

and matching before buying. 

But wait, there was more; to 

end our evening, Saulo came out 

with a complementary liqueur, 

made in his native country, 

Brazil. He warned us, describing 

the taste as not for the faint 

hearted. “Some enjoy it, but very 

few”. Saulo says with a grin. We 

sampled it as a dare. 

It was a cross between Sichuan 

Pepper, cough mixture and a 

nine-volt battery held on your 

tongue as a finish. It was a fun 

and an unexpected finish. Our 

server, an attentive and delightful 

girl, Monica Shallcrass, welcomed 

us in for the evening’s dining 

and entertainment. A must to 

experience but bookings are 

essential. 

Gramados’s Restaurant 

74 Main Street, Blenheim 

gramadosrestaurant@gmail.co 

02 10413113 

Marlborough 

Wine Tours 

PHIL, our Tour Director, having 

lived and worked for 30 years 

in the area, had us entertained 

and informed with a running 

commentary. 


59

Feature | Experience Marlborough 

Photo courtesy of NZ Winegrowers. 

Our visit to Clos Henri Vineyard, 

organically run by the famous 

Sancerre family, proudly revealing 

the depth and elegance of terroir 

for 10 generations. The quaint old 

church brought into the vineyard 

is a charming setting for the Wine 

Tastings. 

Framingham Vineyard, offer 

gluten free platters, cheeses 

and crackers, cater for concerts 

and weddings in beautiful 

surroundings. 

We lunched at WAIRAU River 

Winery, Restaurant, log fires 

welcomed us from the chilly 

mountain wind. Besides the 

comprehensive menu there also 

is a very generous Platter for two. 

My homemade heart-warming 

chowder, loaded with seafood, 

very creamy and delicious. 

Colin’s lamb burger was amazing 

The comfort of a wine tour vehicle 

with guide. 

with fresh salad. the battered 

fries; a first for us, why not as great 

crunchy treat, yum! 

Fromm Vineyard. The owners of 

this completely organic vineyard 

originally came from Switzerland. 

The vines here are very happy 

sharing their ground with weeds. 

Our charming host and owner, 

Stefan, took us through the winery 

filled with barrels from France, 

painted in red; the reason, 

Stephan explained, to stop the 

dribbles staining the barrels and 

looking unsightly, hence they 

are painted in red wine. We so 

enjoyed our wine tasting hosted 

by Stefan, and looking forward to 

return for more. 

We happily recommend 

this tour with Phil, who is very 

knowledgeable and has a 

passion for this area, as all Tour 

leaders have a connection to this 

region. Thanks Phil and Jess, who 

is the business owner, it was a 

great experience. 

See more on the region in this 

issue of the Magazine. 

Marlborough Wine Tours 

marlboroughwinetours.co.nz 

03 574 2889 

A couple enjoying a taste of 

Marlborough hospitality. 

The Marlborough region; 

Driving through this part of 

New Zealand Wine Region is 

an unforgettable experience. 

We felt privileged to be able to 

do this at this point in time for 

obvious reasons. And just 20 

minutes south, you’ll be in the 

Awatere Valley, where we were 

gob-smacked at the extensive 

planting of vines as far as the 

eye could see and beyond, 

with plantings on flat ground 

extending up the valleys and 

beyond, a massive area, vines 

for ever! a truly awesome sight to 

behold. 

We travelled independently 

and have put forward unbiased 

recommendations for our 

readers. 

60 


Join the team of the Original one and only Marlborough Wine Tours, 

for one of our fun and informative wine tasting tours. Whether you 

love wine, want to know more or just want to have a great day out we 

have tours that will ensure you get to experience the best Marlborough 

has to offer. 

Half and full day tours depart Picton and Blenheim daily. Our award winning 

company has 100’s of current reviews to back up our long standing reputation as one 

of the best in the region, Read what our customers have to say: 

“Marlborough and this tour company are world class in every respect” 

Highly recommend this tour to anyone in the Marlborough region. We had such a great day out. 

All together a brilliant tour from Picton; a “must-do” 

If you want to experience more than just wine let us show you the ‘Ultimate 

Marlborough Day Out’ with a cruise on the Marlborough Sounds in the morning 

followed by lunch and an afternoon wine tour. 

For those who want to explore more of the wine making side we offer private tours 

which give you an opportunity to blend your own wine, hear form the wine maker 

about how the process happens and be taken on a tour of the vineyard and winery 

with expert commentary. 

Book today! 

marlboroughwinetours.co.nz 

03 574 2889

Bringing world class wines 

to the world since 1982. 

603 Rapaura Road, Blenheim, 

New Zealand 

Open Wednesday-Friday 

9.30am – 5.30pm 

Hunters.co.nz 

@hunterswinesnz 

Distributed nationwide by EuroVintage NZ

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Feature | Cloud Bay 

Alfresco dining at Cloudy Bay Marlborough cellar door. 

64 


Cloud Bay | Feature 

It’s a unique experience... 

Getting to know a wine is more than just tasting and 

enjoying it. It’s also understanding where it comes 

from, how it’s made. Charmian Smith learns how 

Cloudy Bay enables guests to do this. 


65


Usually when a 

winemaker or 

viticulturist takes a 

wine writer to see his 

or her vineyard, they 

move stuff off the 

seat of their 4WD and eject the 

dog into the back. And when you 

get to the vineyard you get out 

and open the gate. 

However when Derek Beirnes, 

Cloudy Bay’s Central Otago 

vineyard manager, took us to 

see his vineyards he pulled up 

in a luxurious 4WD with no sign 

of work paraphernalia or dogs. 

When we got to the vineyard and 

we offered to get the gate, he 

said “you’re on a vineyard tour, 

mate. Sit back and enjoy it.” 

Then I realised this was the sort 

of experience Cloudy Bay offers 

its customers, not just visiting 

media and trade. 

Visiting Cloudy Bay, either its 

base in Marlborough or its new 

outpost in Central Otago, is more 

than just about tasting wine - 

it’s an experience that aims to 

encapsulate and explain the 

regions and their wines but also 

a part of the luxurious Cloudy 

Bay lifestyle. 

Whether a simple wine 

tasting or lunch, or a vineyard 

tour, a foraging itinerary, luxury 

accommodation in the Shack 

with a meal cooked by a private 

chef, or even a couple of days 

sailing in the Marlborough 

Sounds, Cloudy Bay is about 

immersing its guests in its wine, 

food and land, says Julie Delmas, 

who is in charge of hospitality 

and customer experience. 

A place to relax at Cloudy Bay Marlborough cellar door. 

Probably the Marlborough wine 

brand that has generated the 

most international recognition, 

particularly in its early days, 

Cloudy Bay is now part of the 

LVMH luxury goods portfolio and 

that ethos pervades its hospitality. 

They have drawn inspiration 

from its other wine operations 

around the world, especially 

in Champagne, France and 

tailored them to Marlborough. 

Although their offerings, all of 

which are bookable on line, were 

mostly aimed at overseas visitors 

they are now being modified to 

suit New Zealanders who want to 

A place to relax and experience the wine at Cloudy Bay Marlborough 

cellar door and Jack’s Raw Bar. 

explore their own backyard, says 

Julie. 

“We started by building 

individual itineraries, then found 

there was lots of interest to 

combine them together to make 

a full day itinerary and, to make 

the most of the Shack, include 

it in part of the global package. 

We’ve been doing for a year and 

a half or so,” she said. 

Kat Mason, wine 

communications manager, says 

consumers are looking for more 

engagement and have more 

questions about the provenance 

of their wines. 

“It’s nice to have more New 

Zealanders visiting and we are 

launching a wine club. It’s taken 

covid to invigorate these projects 

and reshape our media with a 

kiwi voice.” 

While luxury and immersion in 

wine and food are now part of 

the Cloudy Bay offerings, it wasn’t 

always so. 

Its genesis has become 

legendary. In the early 1980s 

three Kiwi winemakers visiting 

wineries in Western Australia 

called at Cape Mentelle, which 

had recently won the Jimmy 

Watson trophy. Winemaker David 

Hohnen proudly showed them 

66 


Cloud Bay | Feature 

his semillon sauvignon blanc but, 

unimpressed, they got a bottle of 

Marlborough sauvignon blanc 

out of their car. The story goes 

that David was blown away by 

the fruit and herbaceousness 

and was soon looking for land 

in Marlborough to establish 

vineyards and a winery there, 

one of the first half dozen or so in 

the region. 

The first Cloudy Bay sauvignon 

blanc was made in 1985 by Kevin 

Judd in another winery from 

purchased grapes. The present 

winery, now much extended and 

surrounded by tall Australian 

eucalyptus trees, was built soon 

after in Jacksons Rd. 

The story of Cloudy Bay and 

Marlborough provides a context 

for people, says Jim White, 

technical director. 

“This is a business and a 

region with a pretty short but 

pretty amazing history, rising 

from nothing to become a world 

renowned region with Cloudy 

Bay a sort of spearhead of the 

international brand,” he said. 

“I always like to go to wine 

regions and learn a lot of the 

history and the whys - why is it 

done this way, what made it be 

the way it is. It’s always good to 

get the back story.” 

The Cloudy Bay story now 

includes Central Otago. The Shed, 

Cloudy Bay’s Central Otago 

tasting room on its Northburn 

vineyard, has been redecorated 

from its earlier rusticity with a 

glass wall overlooking the lawn, 

pond and the Pisa Mountains 

beyond. It now offers tastings and 

vineyard tours. 

Technical Director Jim White 

Immerse yourself in Cloudy Bay luxury - The Shack at Cloudy Bay. 

Although they already made 

a Marlborough pinot noir, about 

10 years ago they decided they 

wanted to make one with more 

structure and darker fruit from a 

different terroir, Jim said. 

For four years they bought 

grapes from vineyards in the 

Cromwell basin for their Central 

Otago pinot noir but in 2013 they 

were able to sign a 25 year lease 

on half the Calvert Vineyard in 

Bannockburn which gave them a 

foothold. 

The following year the 

Northburn vineyard came up for 

sale. 

“It was a bit of a rough 

diamond, but it had the aspect 

for early ripening and had a 

hospitality facility and was a 

spectacular spot. We could 

see the potential for big dark 

brooding wine and with work in 

the vineyard it’s getting better 

every year,” Jim says. 

The potential for a serious wow 

factor started to show in the 2017 

vintage. The Central Otago pinot 

noir called Te Wahi, meaning “the 

place”, is perfumed and savoury 

with dark, brooding fruit and a 

silky texture. 

Northburn tends to produce 

more masculine wines, Calvert 

more floral feminine wines, 

according to vineyard manager 

Derek Beirnes, who also takes 

visitors on the vineyard tours and 

explains the soils and viticulture 

and how they affect the wine. 

The Northburn vineyard 

has many different slopes 

and aspects and is divided 

into blocks which provide 

different characters in the wine. 

Phylloxera has been found in the 

vineyard and it is slowly being 

replanted with vines grafted onto 

phylloxera-resistant rootstock, 

while maintaining some of the 

older vines as long as possible. 

Vine age is an important 

contributor to wine quality in 

pinot noir. 

The Calvert vineyard, unlike 

the jagged sluicings across the 

road, is on original clay soils 

undisturbed by gold miners 

and slopes gently towards the 

lake. It has been managed 

organically for a long time and 

the Northburn vineyard is also 

being converted. 

Organics is not quite so easy in 

Marlborough although they are 

tending that way, Jim says. 

“Moet Hennessy is going 

herbicide-free but it has huge 

resources. It has been doing trials 

on under-vine cultivation, which 

has opened other opportunities. 

A robotic tractor with under-vine 

weeder is being developed 

and will operate 24 hours a day 

during spring time,” he said. 

Cloudy Bay’s wines are 

immaculate. Grapes for the 

Marlborough wines come from 

their vineyards spread around 

the Wairau Valley and their 

Central Otago pinot noir from 

their two vineyards around Lake 

Dunstan. 


67


Aerial view of Northburn vineyard with Lake Dunstan in background. 

“We are blenders, we don’t 

make single vineyard wines. We 

make the best quality wines in 

their style,” Jim says. 

Cloudy Bay sauvignon blanc is, 

of course, the flagship - fragrant 

with tropical and citrus character 

and a crisp, racy, beautifully 

balanced finish. 

Hidden gems not normally 

available are a bonus of visiting 

cellar doors and when I called 

there was a 2006 Cloudy Bay 

sauvignon blanc. It’s generally 

thought sauvignon is best 

enjoyed young but expertly 

made ones can certainly 

develop with bottle age. At 14 

years old this was stunning, 

complex, hinting of thyme honey 

and lemon, rich savoury and still 

fresh - almost chardonnay-like. 

Cloudy Bay is also known 

for its sparkling wines, Pelorus, 

named after Pelorus Jack a 

friendly dolphin that guided ships 

travelling between Wellington 

and Nelson at the entrance to 

Pelorus sound around the turn 

of the 20th century - Jack’s raw 

bar, Cloudy Bay’s Marlborough 

restaurant, is also named after 

it. Pelorus nonvintage brut is 

elegant, hints of brioche, apple 

and citrus, and its crisp aftertaste 

Perfect pinot noir ready for harvest. 

lingers. There is also an elegant 

pale pink Pelorus rosé hinting of 

raspberries but with a weightier 

mouthfeel. 

Cloudy Bay was the first in 

Marlborough to develop a 

wild yeast, barrel fermented 

sauvignon blanc, and although 

the style has been much 

emulated, their Te Koko is still one 

of the benchmarks - fragrant, 

textural, hinting of guavas and 

other exotic fruits, complex with 

layers of flavour. An excellent food 

wine. 

Harvesting pinot noir at Cloudy Bay. 

Chardonnay, also barrel 

fermented with wild yeast, is a 

charming blend of creaminess 

and stone fruit, with a long tight, 

fresh finish. 

But perhaps most fascinating 

at a Cloudy Bay tasting is to 

compare the two pinot noirs: 

the Marlborough hinting of 

omega plum and other red 

fruits, with spicy intensity and a 

lively tension; and the perfumed, 

brooding, silky textured Te Wahi. 

In fact there’s little to beat 

tasting Te Wahi with a platter of 

food while sitting in the sun at the 

Shed, overlooking the pond and 

the Central Otago mountains. It’s 

part of the luxurious Cloudy Bay 

experience. 

Cloudy Bay tastings and other 

experiences are bookable 

online. cloudybay.co.nz 

68 


Whether you’re new to 

enjoying wine or a seasoned 

connoisseur. Whether you 

prefer white or red or like your 

PL AYFUL. 

LIVELY. 

GENEROUS. 

SMOOTH. 

TIMELESS. 

wine sweet, dry, light or full 

bodied - there’s always been 

a Giesen wine for you. 

Now with a refreshed look, 

the Giesen crest remains a 

tried and true mark of quality. 

Wherever you see it, you’re 

sharing in 40 years of passion 

and craft. 

So, the next time you 

choose wine, look for 

the mark of quality. 

FRESH NEW 

LOOK

Feature | Giesen 

They didn’t 

come from a 

winemaking 

background 

The Giesen Brothers Story 

Back in the 

early 1980s, 

people thought 

the Giesen 

brothers were 

crazy when they 

bought land at 

Burnham south 

of Christchurch 

to plant a 

vineyard, but 

they’ve come a 

long way since. 

Charmian Smith 

reports. 

I 

remember the novelty of 

calling into the Giesen 

winery on the flat, alluvial 

plains some 30k south of 

Christchurch in the mid- 

1980s when there were few 

wineries about, and none in this 

part of the country. 

On previous trips we’d noticed 

the young vineyard being 

planted, so when the notice 

pointing to the winery and cellar 

door tastings appeared, we 

turned off the highway, took the 

gravel road round the back and 

through the stony vineyard to the 

small winery. 

The wines were crisp and dry - 

a mouth-puckering experience 

for those of us used to the 

ubiquitous müller-thurgau of the 

time. However, over the years 

the three Giesen brothers have 

expanded the varieties and styles 

they make, and are now one of 

most innovative and largest wine 

producers in the country. 

Hailing from Germany, the 

two older brothers, Theo and 

Alex, were on their OE. They’d 

been scared away from 

Australia by high temperatures 

and a snake encounter 

around a pool, but they fell 

in love with New Zealand, the 

mountains reminding them of 

home, according to Roscoe 

Johanson, Giesen Group Brand 

Ambassador - sometimes known 

as the “fourth brother”. 

Then when they went to buy 

wine they were surprised not 

to find the varietals they were 

used to - there was lots of müllerthurgau 

but no dry riesling. That 

set them thinking and, having 

found a report from Lincoln 

University recommending 

Canterbury as suitable for 

growing grapes, they began to 

nurture an idea. 

“They didn’t come from a wine 

background. Their grandfather 

August had been a sommelier 

and restaurateur back in 

Germany before the war and a 

neighbour at their family house 

taught Theo how to grow some 

vines on the side of the property,” 

Roscoe said. 

“On a whim they said ‘let’s do 

it’, bought a bit of land, rang their 

younger brother Marcel who 

was still back in Germany and 

said ‘we’ve got this crazy venture, 

how about joining us’. He said, 

‘yeah, what do you want me to 

do?’ They said ‘we don’t know 

anything about making wine so 

why don’t you take yourself off 

and learn how to make wine’. So 

he did and joined them in NZ in 

72 


Giesen | Feature 

1983 in time for their first vintage 

in 1984.” 

Since the beginning they’d 

had an eye on Marlborough. 

From their first vintage they’d 

made a Marlborough sauvignon 

and they first bought a vineyard 

there in 1993. The Marlborough 

winery was built in 2000 although 

the one at Burnham was still in 

use until 2005 when it and the 

vineyard were sold. 

From modest beginnings, 

Giesen is now one of the largest 

wine producers in the country 

and is still owned by the three 

brothers who have managed to 

work effectively together for 40 

years. Although the vineyards 

and winery are now in 

Marlborough, the brothers 

still live in Christchurch where 

the head office still is, and 

Marcel and his wife Sherwyn 

Veldhuizen have established 

their own small winery, Bell 

Hill, on limestone soils in 

north Canterbury. 

While riesling may 

have been their first love, 

sauvignon blanc is now the 

backbone of the brothers’ 

production and they make 

numerous versions of 

the variety. Giesen Estate 

sauvignon blanc is the 

workhorse and the millions of 

litres of this crisp, lively, citrusy 

Marlborough sauvignon 

sold all around the world 

allows them to experiment 

with new kit such as granite 

tanks and German fuders, 

make top end wines and 

buy vineyards overseas, 

says Duncan Shouler, chief 

winemaker. 

The brothers are nothing if 

not innovative. In 2020 they 

brought out the world’s first 

0% alcohol Marlborough 

sauvignon blanc, having 

already produced Pure Light, 

a line of lighter alcohol wines 

in response to burgeoning 

global trends. The first 

bottling run of 0% sold out 

straight away, according to 

Roscoe. 

☛ Today, with our range of 

wines growing and changing, we 

think the time is right to take the 

heritage and quality signified by 

our existing crest, and give it an 

update. With new developments 

like our Blush wines and Giesen 

0%, we wanted to make sure our 

bottles and our Giesen crest stayed 

as fresh and exciting as our wines. 

So we’ve updated our style, while 

staying true to our legacy - sharing 

in four decades of passion and 

craft. We wanted our crest to reflect 

the innovative, vibrant, driven 

crowd of people working to bring 

you your favourite wines, both old 

and new. We wanted classic, clean, 

and crisp - just like our wines. 

☛ Our most popular wine range 

is sporting a crisp new look! Now 

don’t worry - all your favourite 

styles of wine are still present 

and accounted for. We still take 

huge joy in creating great tasting 

wines you can share with friends 

and family - from our best-selling 

Giesen Estate Riesling to our 

award-winning Giesen Estate 

Pinot Gris. And that should be no 

surprise - since brothers Theo, Alex 

and Marcel began making wine 

nearly 40 years ago, their wines 

have featured their name and the 

Giesen crest as their promise of 

quality. Our new look 2020 wines 

are set to be no exception, as a 

fantastic vintage and our updated 

bottles start rolling out to stores 

near you! 


73

Feature | Giesen 

“The idea to make a 0% alcohol 

sauvignon blanc coincided 

with a health initiative at Giesen 

where we all did a month without 

having anything to drink, calorie 

counting, counting our steps, no 

sugar, all this sort of stuff, and we 

were saying how do we do a 0% 

alcohol wine,” says Duncan. 

So they did some trials and got 

right into it. 

“When we see 

something we 

believe in we move 

on it really fast.” 

To de-alcoholise 

wine, first the 

aroma component 

is gently extracted 

from the wine by low 

temperature distilling, 

then spinning 

cone technology, 

a vacuum 

distillation also at 

low temperature, 

removes the alcohol 

then the aroma is 

added back in to the 

blend. 

During the 

process some of 

the mouthfeel 

is lost but because 

Marlborough 

sauvignon blanc has 

so much flavour and 

aroma to start with, 

you still end up with 

something distinctive 

and wine-like, he 

said. 

“The one thing for me is with 

food. If you are having lunch or 

a cheese platter and you are 

driving, the options with food 

are very limited. Water doesn’t 

go particularly well with cheese, 

orange juice and soft drinks are 

too sweet. It gives the consumer 

something with acidity and it’s 

dry.” 

I found the 0% sauvignon blanc 

had the fresh, crisp character 

typical of the Marlborough style, 

although it feels lighter in the 

mouth. Perhaps it is better with 

food, as Duncan suggests. 

Giesen’s star vineyard is Clayvin 

at the head of the Brancott valley, 

close-planted European style 

with pinot noir, chardonnay and 

syrah on a variety of slopes and 

aspects. Two other producers, 

Fromm and Te Whare Ra, also 

make pinot noir from it. 

“It’s pretty fascinating. I think 

the more I know Clayvin the more 

I fall in love with it. It’s a fantastic 

vineyard, we are lucky to have it,” 

Duncan said. 

From modest 

beginnings, Giesen is 

now one of the largest 

wine producers in the 

country and is still 

owned by the three 

brothers who have 

managed to work 

effectively together 

for 40 years. 

“I think it’s a combination of 

vine age and close planting, 

but more than anything it’s the 

site, the place that it is. When 

Mike Eaton first put a spade in 

the ground out there in 1993 he 

planted it with the intention of 

it being one of the most, if not 

the highest quality vineyard in 

Marlborough.” 

Like many of Giesen’s estate 

owned vineyards it is farmed 

organically. Roscoe proudly 

showed us their new Italian-built 

crawler tractor ‘The Geier’ that 

runs on rubber caterpillar tracks 

which do not compact the soil as 

it weeds under the vines. 

“You can put your foot under it,” 

Roscoe says, although he admits 

he hasn’t actually tried it himself. 

Another premium vineyard, 

Ridge Block, grows pinot noir and 

syrah on glacial outcrop soils 

nearer Blenheim. It is close to a 

new housing estate and when the 

vineyard was being established 

one of the residents complained 

about the noise the 

vineyard was making 

- they said it sounded 

like 10,000 flutes. 

When the 

sceptical viticulturists 

investigated they 

found the wind was 

whistling through the 

holes in the metal 

posts. They solved the 

problem by plugging 

the thousands of 

holes that were 

not being used for 

holding up wires, said 

Roscoe. 

The single vineyard 

Clayvin and Ridge 

Block pinot noirs 

are hand picked 

and fermented with 

indigenous yeasts 

that have been 

cultivated in the 

vineyard a week or so 

before harvest. 

“In the classic 

wild ferment where 

you just press it and 

leave the juice to 

ferment, what actually 

ferments it is the yeast 

already present in the winery, so 

it’s not 100% wild yeast from the 

vineyard,” Duncan says. 

They are made the same way 

and differences in the wines are a 

result of the difference in soils and 

microflora - the terroir. 

The grapes are mostly 

destemmed and put into fuders, 

1000-litre German oak barrels, 

inoculated with the vineyard yeast 

and left to its own devices. 

“Pretty much that’s about that, 

we let it do its thing. Every so often 

you have to guide it by putting it 

in the cool room if it’s getting too 

hot but apart from that we do 

nothing to it.” 

74 


Giesen | Feature 

After 10 months it is racked 

out of the fuders, given a light 

filtration if required and bottled. 

Coming from clay soils, Clayvin 

pinot is more structured and 

shows darker fruits than the Ridge 

Block, which is brighter with hints 

of omega plums, and perhaps 

ages a little faster. 

“Clayvin’s ability to produce - 

and I genuinely mean this - some 

of the best chardonnay in New 

Zealand and the world when it’s 

good, is phenomenal,” he said. 

The 2015 Clayvin Chardonnay, 

barrel fermented with vineyard 

yeast like the pinot, is creamy but 

not buttery, with hints of gunflint, 

lovely fruit, and is beautifully 

balanced and lingering. 

Marlborough syrah is a hidden 

gem few people are familiar with 

but those who are admire greatly. 

Giesen’s Limited Edition organic 

syrah, a blend from Clayvin and 

Ridge vineyards is peppery but 

rich, dark fruited and elegant. 

Duncan is passionate about 

it. It’s not easy to make in 

Marlborough as it has to be 

cropped very low to get the 

ripe flavours. However, climate 

change may affect that, he says. 

At the premium end of 

Giesen’s numerous versions of 

sauvignon blanc is The August 

(pronounced Au-goost), named 

after the brothers’ grandfather, 

a sommelier and hotelier who 

spent time in New York early in 

his career and was an inspiration 

to the young Giesen boys. Barrel 

fermented with wild yeast, it is 

ripe with hints of tropical fruits 

and flint, textural with nutty and 

oaky undertones but minimal 

funk, a delicious, well balanced 

wine. Fruit comes from two sites, 

a combination of stony alluvial 

soils of a Mathews Lane vineyard 

in Rapaura and a dry farmed, 

organic site in the lower Wairau 

area 

While sauvignon may be 

Giesen’s bread and butter, they 

haven’t lost their early fascination 

with riesling which is what they 

first planted in Canterbury. 

One of their gems, the fragrant, 

medium sweet, fresh and 

lingering Gemstone Limited 

Release Marlborough riesling, 

is fermented in granite tanks, 

carved from single blocks 

of plutonic rock which give 

a mineral purity to the wine, 

according to Duncan. 

The Giesen brother’s latest 

venture into the variety is buying 

a steep vineyard in the Mosel, 

one of the most acclaimed 

riesling producing areas in 

Germany. It is made by Tobias 

Treis, whose family have been 

making wine in the area for 

around 300 years. 

Their Mosel Reiler Goldlay, a 

traditional spätlese style riesling, 

is harmonious and off-dry with 

hints of lime and melon. 

Perhaps it was influenced by 

August’s passion for Mosel wine, 

perhaps it’s a return to their 

German origins, but it could also 

be seen as coming full circle, 

intertwining their German roots 

with their New Zealand enterprise.

Lighter Wines 

LIGHTER 

WINES 

FOR THE 

SUMMER 

DAYS 

What do we really want in 

the lighter summer wines? 

Wines that aren’t too high in 

alcohol! A nicely chilled low 

alcohol wine can be fresh and 

invigorating to slake our thirst 

and revive our spirits. 

Most grapes will produce wine that ferments 

to between 10% and 14% alcohol by volume. Less 

sugar creates less alcohol and by adding back 

fresh grape juice to dilute the alcohol or using 

the reverse osmosis to remove alcohol through 

technology. The alcohol is important as it acts 

as a preservative, helps with the flavours and 

mouthfeel as well as the social side consumers 

enjoy with moderate consumption. Needless 

to say, there are already some great wines 

with reduced alcohol styles namely, Prosecco, 

Moscato, some German and New Zealand 

Rieslings and Australian Hunter Valley Semillons, 

plus with extensive new research currently 

undertaken to find yeasts that will produce wines 

with lower alcohol levels. 

In the early 1980s we embraced reduced 

alcohol wines with the production of the very 

popular Muller Thurgau, which is a Riesling styled 

wine where the grape juice was added to the 

finished wine adding a fresh fruity, aromatic 

component to the wine but also diluted the 

alcohol content. 

THE FOLLOWING IS 

OUR RECOMMEND 

SELECTION 

Top tips 

for summer serving 

Chill whites in the fridge, but 

take them out 10 minutes 

before serving. 

You can freeze a few whole 

grapes, pop them into your 

wine glass without fear of 

dilution. 

A summer red should be 

served at 10 degrees Celsius, 

so if the weather is warm, 

don’t be afraid to pop them 

in the fridge for 30 minutes 

before serving. 

For rapid cooling submerge 

bottle in a mixture of smashed 

ice and water. Enjoy! 

For more information on New 

Zealand lower alcohol wines: 

www.nzlighter.wine 

SOLJANS FUSION SPARKLING MOSCATO 

8.5% alcohol 

This is New Zealand’s most award-winning 

sparkling wine. This sweet style, sparkling wine is 

made from 100% Muscat grapes grown in sunny 

Gisborne vineyards. 

Fruity and flavoursome. Aromatic sweet grapes on 

the nose, well balanced sugar and loads of juicy 

fruit flavours. A sweet grape and citrus palate 

makes this wine an easy drinking pleasure. Juicy 

and fresh made in a lower alcohol style to allow 

this ‘anytime’ wine to suit any occasion. Perfect as 

an aperitif or with a variety of desserts. 

SOLJANS FUSION SPARKLING Rosé 

10.0% alcohol 

A long fermentation ensured we kept the aromatics on offer from the juice. 

Bottled soon after with the addition of making it a sparkling wine helps to 

retain the freshness of the wine. A super sparkling to have on hand for all 

occasions. 

This wine is a fresh and light, aromatic style Rosé. Strawberries and 

raspberries fill the palate with orange zest making an appearance. The 

finish is delicate and off dry with a light cranberry character that keeps you 

wanting more. This can’t be beaten on a sunny day or at a BBQ or beach. 

www.soljans.co.nz 


Lighter Wines 

THE DOCTORS’ Rosé 2020 

9.5% alcohol 

This perfected and delicious, full 

flavoured wine was produced by 

slowing the grape plant’s ability 

to make sugar but not its ability to 

make flavour. 

“A delicate scented blend of Pinot 

Noir and the Italian white aromatic 

variety Arneis. Light, fresh with cherry 

and watermelon flavours plus a 

hint of spice on the finish” says Bob 

Campbell MW. This Rosé is virtually 

indistinguishable from any other 

good Rosé with higher alcohol. So, 

forget the low alcohol angle and 

enjoy a bottle at lunch. 

www.forrest.co.nz 

ARA PURE MARLBOROUGH 

ZERO SAUVIGNON BLANC 2020 

0.5% alcohol 

This wine, from our Wairau Valley 

vineyards, is a crafted wine using 

full-strength wine. It is distilled off the 

alcohol and what’s left behind is 

all classic Marlborough Sauvignon 

Blanc flavour. Grapes for this wine 

were carefully hand-picked, selected 

for picking in parcels at the perfect 

ripeness. 

This refreshing alcohol-free wine 

shows classic Marlborough 

Sauvignon Blanc notes of tropical 

fruit and grapefruit. Layers of 

passionfruit and pineapple fill the 

palate, creating a delicious balance 

between fruit sweetness, juicy texture 

and a crisp, dry finish. Enjoyed for its 

lighter style and low calories. 

www.arawines.co.nz 

YEALANDS WINES LIGHTER 

SAUVINGNON BLANC, 


9.5% alcohol 

Marlborough had a classic 

autumn with warm days and cool 

nights, which created this season’s 

Sauvignon Blanc with our signature 

fresh natural acidity and intense 

fruit flavours. The resulting wine is 

showing the wonderful hallmarks that 

our Awatere and Wairau vineyards 

are known for – high aromatic fruit 

flavours of passionfruit and fresh 

herbs, with underlying purity and 

minerality. 

Bouquet is generous with young 

grapefruit, passionfruit flower and 

candied mango, underpinned 

with aromas of fresh herbs, juicy 

pineapple and snow pea. The palate 

is full and lively with juicy tropical fruit 

that is balanced with a long, fresh, 

mineral finish. 

www.yealands.co.nz 

GIESEN PINOT GRIS 2019 

8.96% alcohol 

Fruit for this Pinot Gris was picked 

early to maximize full fruit character 

while at the same time harvesting 

fruit with low sugar to ensure a 

naturally lighter alcohol Pinot Gris. 

This full flavoured wine offers delicate 

pear blossom aromatics with sweet 

pea spice. The palate is light yet 

textural, with flavours of quince paste 

and papaya. This lighter in alcohol 

Pinot Gris finishes fresh with balanced 

sweetness. Delicious accompaniment 

to a salad of Rocket, Blue cheese 

and pear. 

www.giesen.co.nz 

GIESEN MARLBOROUGH 

SAUVIGNON BLANC 

0% alcohol 

Made from full strength Marlborough 

Sauvignon Blanc, aromatically expressive, 

crisp and refreshing, with a varietal 

characteristic you know and love…. only 

with the alcohol gently removed. 

This alcohol removed wine offers delicate 

aromas of fresh lime, red currant, lemon 

and shortbread. Delicious citrus flavours 

followed by distinct blackcurrant and 

passionfruit notes define this premium 

Marlborough Sauvignon Blanc. With 

crisp, dry finish, mouth-watering 

juicy brightness. It is light, fresh and 

invigorating. Perfect glass to enjoy 

without the after effects. Great with salad 

or Linguine with clams. 

GIESEN SAUVIGNON BLANC 

PURE LIGHT 2019 

9% ALCOHOL 

A classic Sauvignon Blanc, which is so full 

of flavour, you wouldn’t know its lighter in 

alcohol. Enticing pineapple and citrus on 

the nose is followed by a bright and enticing 

palate packed full of passionfruit and guava. 

In typical Marlborough fashion this wine 

finishes with delicate natural sweetness 

which balances its crispness. 

In the winery the fruit is carefully managed to 

maximize the full flavour which Marlborough 

Sauvignon is renowned for. Fermentation 

yeasts are specially chosen to add texture 

and aromatics. The ferment is stopped early 

to retain natural flavour and balance. 

www.giesen.co.nz 


77

Lighter Wines 

SELAKS BREEZE 

SAUVINGNON BLANC 

9% alcohol 

The Selaks Breeze range 

was created to offer lighter 

alcohol wine alternatives. 

The wines have been made 

in an approachable style 

with a crisp, refreshing and 

full flavour taste – yet are 9% 

lighter in alcohol compared 

to the regular range. This 

approachable Australian 

Sauvignon Blanc offers lifted 

floral notes and a palate of 

fresh, clean fruit characters. 

SEALAKS BREEZE 

PINOT GRIS 

9% alcohol 

This refreshing wine offers 

typical Australian Pinot Gris 

characters of apple, pears 

and crisp citrus flavours. 

www.selaks.co.nz 

SPY VALLEY WINES EASY TIGER 

SAUVIGNON BLANC 2019 

9.5% alcohol 

Grapes were harvested in the 

cool of the early morning over 

five separate picks, the fruit 

was selected from the stony 

sites near the winery with early 

flavour ripeness. The parcels were 

fermented separately in a mix of 

stainless-steel tanks and small oak 

barrels, with a degree of natural 

and malolactic fermentation 

adding richness and complexity. 

Aroma is of grapefruit, lemon zest 

and green apple. An instantly 

inviting sensation on the palate, of 

crisp acid and tropical fruit. Familiar 

of Marlborough characters of sweet 

pea, lime and background notes 

of oatmeal and mango. Easy Tiger 

is best within two years of harvest 

but will develop ageing characters 

of toast, lime and peach whilst 

softening and mellowing over the 

next five years. 

www.spyvalleywine.co.nz 

JACOB’S CREEK 

releases alcohol 

free range ‘Unvined’ 

Jacob’s Creek have produced a range of 

alcohol-free wines perfect for wine lovers looking for 

alternatives to enjoy during social moments. 

Jacob’s Creek Unvined range of wine includes 

Rosé, Shiraz and Sparkling. 

These wines have 50% fewer calories than regular 

wine of the same varietals. The elegant wine 

making techniques where alcohol has been gently 

removed, and yet still retains true wine character. 

Jacob’s Creek Unvined Sparkling NV 

0% alcohol. 

Lemon, rose petal and tropical fruits. The palate is zesty 

and crisp with delightful citrus flavours. 

Jacob’s Creek Unvined Shiraz 2019 

0% alcohol 

Rounded palate offers flavours of dark berries and 

blackberry jam complemented by soft tannins. Intense 

dark fruit characters. 

Jacob’s Creek Unvined Rosé 2019 

0% alcohol 

The nose is spicy, showing raspberry coulis flavours and 

a lovely long finish. Beautiful light red fruit characteristics 

will pair perfectly with good company and charcuterie 

platter. 

www.jacobscreek.com 

LINDAUER FREE 2019 

0% alcohol 

New Zealand's number one sparkling wine 

brand has launched the first New Zealand 

alcohol-removed sparkling wine, Lindauer Free*, 

Lindauer Free* is a great choice for those that 

are looking to moderate their alcohol content 

this festive season, but don’t want to sacrifice 

on flavour or fun. Available in Sparkling Brut and 

Rosé, this very special Limited-Edition release is 

made by award-winning head winemaker Jane 

De Witt, in the same way as Lindauer’s traditional 

sparkling wine, but with the alcohol gently 

removed at the end, leaving only a trace. 

Rosé Lindauer Free* Rosé has hints of strawberry 

and delightful freshness, a great structure with a 

lingering finish. 

www.lindauer.co.nz 


Lighter Wines 

VILLA MARIA LF 

Wine Seltzers 

A botanical twist on premium New Zealand 

wine. These ready to drink wine-based seltzers take 

Leftfield’s New Zealand wines and infuse a dash 

of free-spirited freshness in a kiwi first for all your 

portable drinking needs. Refreshing, clean and 

delicious creations for curious creatures. 

Flavours: 

4.8% alcohol 

Villa Maria Pinot Gris - Pear & Ginger / 

Sparkling Water 

Villa Maria Sauvignon Blanc - Yuzu, Mint & 

Cucumber / Sparkling Water 

Rosé - Strawberry & Hibiscus / Sparkling 

Water 

STONELEIGH Lighter Sauvignon Blanc 

9.6% alcohol 

Stoneleigh Lighter Sauvignon presents uplifted aromas of 

pink grapefruit, yellow capsicum and 

splashes of passionfruit. The palate presents fresh citrus 

flavours bound with stone fruit and 

passionfruit. A very versatile wine that can be matched 

with raw oysters, mussels or clam dishes. 

Equally good would be a fresh Caesar salad topped with 

smoked chicken. 

Stoneleigh Lighter Rosé 

9.5% alcohol 

A full-flavoured wine, the nose is perfumed, with floral 

notes and wild strawberry nuances. The 

palate is light, fine and delicate, with yellow-fleshed plum 

and summer red berry fruit flavours. 

Stoneleigh Lighter Rosé is best matched with pan-fried 

fresh fish or chargrilled chicken, with a Mediterranean 

salad. 

Stoneleigh Lighter Pinot Gris 

9.5% alcohol 

The wine presents lifted nashi pear and gala apple 

characters, with background topical guava 

and pineapple notes. The palate is lively and crisp with 

intense nashi pear, apple strudel and 

spicy flavours, complemented by a well-balanced acid 

structure. A perfect aperitif, Stoneleigh 

Lighter Pinot Gris is best enjoyed with appetisers or lighter 

seafood dishes. 

www.stoneleigh.com 

Villa Maria Private Bin 

Marlborough Sauvignon 

Blanc 

9.5% alcohol 

This light and vibrant wine displays 

aromas of zesty limes, crisp herbs 

and fresh snow peas. The juicy palate 

is balanced and has flavours of 

passionfruit and grapefruit, with a 

hint of jalapeño and lemongrass on 

the finish. 

.Description: These grapes 

express ripe flavours with naturally 

balanced acidity when the grape 

sugar levels are lower than usual, 

therefore creating a full-flavoured 

wine with naturally lower alcohol. 

This Sauvignon Blanc is the perfect 

pairing with fresh summer salads 

www.villamariawines.com 


79

Lighter Wines 

Brancott Flight Sauvignon Blanc 

9.0% alcohol 

This wine greets you with fresh, light fruit aromas of 

grapefruit and lime. The palate is crisp and soft, with zesty 

sherbet and passionfruit flavours which linger long on 

the finish. Enjoy this Sauvignon Blanc on its own or with 

anything from fresh summer salads and grills, to seafood 

and tomato-based pasta dishes. It will work well with mild 

cheeses such as fresh goat cheese, or zingy dishes with 

bright flavours such as chipotle chicken tacos garnished 

with lime. 

Brancott Flight Pinot Gris 

8.0% alcohol 

On the nose this Brancott Estate Flight Pinot Gris shows 

an array of floral notes with apples, mangoes and pears. 

Lovely flavours of apples, pears, stone fruit and guava 

combine on the palate to create fullness with crisp acidity 

and sweetness from residual sugar to create balance. 

Enjoy on its own or with a variety of foods, from delicate to 

spicy white meat and seafood dishes through to salads 

and cheeses. 

Brancott Flight Rosé 

9.0% alcohol 

On the nose it shows red berry notes with spiciness 

and tones of red apples. The palate displays flavours 

of red apples, red berries and spice. This wine shows a 

good balance with crisp acidity, sweetness and textural 

mid palate and soft finish creating a succulent wine. 

The pear and berry notes will lift berry fruited dishes or 

contrast salads with white meats while honeyed notes will 

support a range of sweet courses or offset a variety of full 

flavoured cheeses. 

www.brancottestate.com 

LOOKING FOR LOWER ALCOHOL WINE is not easy, 

a time-consuming task. As you are wandering 

through the racks, you’ll find these wines tucked 

away amongst other wines. But one exception to 

this, is in New World Supermarkets. 

Most outlets have considered their customers’ 

convenience by dedicating a display area, making 

it easier for leisurely shopping for low and no 

alcohol summer wines! 


Food | Food & Wine Events 

Food & Wine Events 

Marlborough wine group 

region major events 

➽ 

➽ 

➽ 

➽ 

➽ 

Wine and Food Festival 

(February) 

Young winemaker of the year 

(September) 

Cellarbration 

(October) 

Cellar door of the year 

(October) 

Wine Show 

(October) 

EVENTS FOR THE REST OF NEW ZEALAND 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

➽ 

Central Otago Pinot Noir 

Celebration 

(January- February) 

North Canterbury Wine and Food 

Festival (Waipara Valley) 

(March) 

Hokitika Wildfoods Festival 

(March) 

Bluff Oysters Food Festival 

(May) 

Hawkes Bay Wine and Food 

(June) 

Wellington on a Plate 

(August) 

Whitianga Scallop Festival 

(September) 

Toast Martinborough 

(November) 

Waiheke Wine and Food Festival 

(Date unknown) 

Craggy Range 

(November) 

Taste of Auckland 

(November) 

Pinot Noir New Zealand 

Christchurch 

(February 2022) 

Wellington Wine & Food Festival 

(February) 

North Canterbury Wine & 

Food Festival 

(March) 

Wairarapa Wines Harvest Festival 

(May) 

Ripe Festival Wanaka 

(March) 

These are mostly annual events with dates being as accurate as possible. 

Please Google for updates as they are posted by organizers of events. 

82 WineNZ Magazine | Summer 2021/2021

Aotearoa’s 

goddess of gin. 

Make each drop divine. 

Choose from award-winning Seasonal Gins 

(including the 2020 Four Pack), Vesta Coffee 

Vodka, Juno Navy Strength Gin (55% Alc/Vol), 

and Juno Gin’s signature Extra Fine Gin. 

Explore online junogin.co.nz

The new Continental GT Convertible. 

From the definitive grand tourer, the world’s finest convertible is born. 

From $395,000 + options, discover more at bentleyauckland.com or call (09) 975 8070. 

Visit us at 119 Great North Road, Grey Lynn. 

Continental GT Convertible: fuel consumption, mpg (l/100km) – Urban 13.0 (21.7); 

Extra Urban 28.5 (9.9); Combined 19.8 (14.3). CO 2 

Emissions 333 g/km. 

MAG17698 

The name ‘Bentley’ and the ‘B’ in wings device are registered trademarks. 

© 2018 Bentley Motors Limited. Model shown: Continental GT Convertible.

WineNZ Summer 2020-21 (Merged)

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