WineNZ Autumn 2021 (optimized)

NZ WineNew Zealand's 

Autumn 2021 $9.90 

favourite wine magazine 

MARLBOROUGH 

CELLAR DOORS 

THAT SHOULD NOT BE MISSED 

NZD $9.90 

Tastings reveal a new Pinot Noir region… 

Also…A lesson in cheese with wine

w w w.leEfieldsta tion.co.nz

NEW and 

EXCLUSIVE 

New Professional development 

designed for the Wine Industry 

EIT’s School of Viticulture and Wine Science is 

excited to announce a new postgraduate suite in 

Wine Business and Innovation. 

This fully online postgraduate suite qualification is 

designed to apply an advanced and broad body 

of knowledge to your existing industry experience. 

▶ Flexible modular postgraduate qualifications. 

Start with a Postgraduate Certificate (4 courses), 

or Postgraduate Diploma (8 courses) and build 

to a Masters. 

▶ Can be done at your own pace and tailored to 

your interests. 

▶ Available fully online from July and on 

campus from 2022. 

ENROL 

NOW! 

START JULY 

RORY HILL 

Postgraduate Lecturer | Coordinator 

rhill@eit.ac.nz 

0800 22 55 348 

eit.ac.nz |

Make every journey extraordinary. 

The 2021 Bentley Continental GT V8. 

Discover more at bentleyauckland.com or call (09) 884 3025. Visit us at 119 Great North Road, Grey Lynn. 

MAG18537 

The name ‘Bentley’ and the ‘B’ in wings device are registered trademarks. © 2021 Bentley Motors Limited. 

18537 BENTLEY Continental GT V8 Ad_DPS Autocar.indd 1

14/01/21 4:31 PM

Contents 

WineNZ 

Autumn 2021 

IN THIS ISSUE 

CONTRIBUTORS 

Martin Gillion, Daniel Honan, 

Anne-Marie Nansett, Louis Pierard, 

John Saker, Charmaine Smith, 

Vic Williams. 

PHOTOGRAPHY 

Courtesy of Winenz.com 

Richard Brimer 

DESIGN 

Spinc Media 

PUBLISHERS 

Colin Gestro 

027 256 8014 

colin@affinityads.com 

Joan Gestro 

joanlucy47@gmail.com 

ADVERTISING ENQUIRIES 

Jax Hancock 

06 839 1705 

jax.affinityads@gmail.com 

WEBSITE 

www.winenzmagazine.co.nz 

SUBSCRIPTIONS 

i-subscribe.co.nz 

Or via 280 retail outlets 

including all Supermarkets. 

Now celebrating over 30,000 

readers per issue. 

PUBLISHER 

www.affinityads.com 

Publishers of: Active Seniors, 

Superbrands, Dive NZ, Wine NZ, 

Seniors and Travel Expo. 

PO Box 13257 Tauranga 3141 

COVER PHOTO: 

So many stories, so much learning to 

do at Marlborough cellar doors. 

8 MARLBOROUGH CELLAR 

DOORS 

A rundown on the latest 

trends and who’s who. 

18 APPELLATION 

MARLBOROUGH 

Protecting and proving real 

identity of origin. 

20 METHODE 

MARLBOROUGH 

A registered society 

protecting provenance. 

Plus a recent event. 

23 WINE AND TIME 

More news and views. 

18 

27 NEW RELEASES 

Don’t miss these. 

29 TASTING WINNERS 

The Pinots show their paces. 

Blind tastings led by Simon 

Nash MW. 

46 GIBBSTON VALLEY 

What’s to visit and enjoy, 

all amongst that graphic 

Central Otago landscape. 

6 WineNZ Magazine | Autumn 2021

Contents 

46 

56 

8 

56 AMISFIELD 

On the Pisa slopes and now 

organic; a must to visit. 

62 THE LANDING 

Northland’s new look winery, 

perfect vine romance. 

72 NEW WORLD 

What’s newly ranging in New 

World Supermarkets. 

62 

74 Cheese with Wine 

Try these perfect match ups 

with wine.. 

81 ‘LYRES CHOICE’ 

An introduction to 

non-alcohol drinks. 

82 Events 

What’s on, in and around 

New Zealand. 


7

Feature | Marlborough Wine Trail 

Marlborough 

wine trail 

identifies 

wines that 

should not 

be missed 

Cellar doors catering for all 

tastes, from fresh, zesty sauvignon 

blanc to fine, rare and older 

wines of many styles, from artisan 

winemakers to slick corporate 

producers, from gourmet food to 

simple platters in the vineyard, not 

to mention the famous sunshine 

that produces all these goodies, all 

this makes Marlborough an ideal 

place to visit next summer. 

Charmian Smith explores the 

Marlborough wine trail and 

recommends wines that shouldn’t 

be missed. 

T 

here’s a plethora of 

cellar doors to visit in 

the sunny Wairau valley 

west of Blenheim. The 

region is so vine-friendly 

that vineyards now 

spread over the river plains, up 

into the southern valleys, south 

over the hills into the Awatere 

valley and even further south 

down the coast to Blind River and 

Ward. 

Not surprisingly, there are 

numerous cellar doors to visit 

which, along with the sunny, dry 

climate, makes Marlborough a 

delight for anyone interested in 

wine, whether for the pleasure 

of enjoying a glass or two with 

food in congenial surroundings 

or exploring the many styles and 

varieties the region has to offer. 

Marlborough of course is 

known for its sauvignon blanc, 

not only in its regular crisp fruity 

style but also for alternative barrel 

fermented styles that open a 

whole new aspect on the variety. 

Pretty well every cellar door 

offers a sauvignon blanc or 

two but don’t assume they are 

all alike. Although many are 

blended from vineyards around 

the region, each subregion has 

it’s own characteristics and wine 

buffs will want to explore single 

vineyard wines to distinguish 

between the greener, crunchier 

sauvignon from the Awatere, the 

fleshier mouthfeel of sauvignon 

grown in the southern clays and 

the tropical fruit flavours from the 

vineyards nearer the sea. 

But there’s much more than 

sauvignon to explore here. Try 

the lively chardonnays, the 

fragrant pinot gris, racy rieslings, 

savoury pinot noirs many with 

characteristic hints of omega 

plums, and, of course, the 

stylish bubblies, not forgetting 

the pale, fresh, charming rosés. 

Increasingly you’ll also find some 

less common varieties well worth 

sampling - albariño, grüner 

veltliner, viognier, gewürztraminer, 

pinot blanc, peppery syrah, 

malbec and montepulciano. 

Older vintages and library stock 

are a bonus in several tasting 

rooms. 

8 

WineNZ Magazine | Autumn 2021

Marlborough Wine Trail | Feature 

Such is the prestige of 

Marlborough that several 

European winemakers have been 

attracted to establish boutique 

wineries here, Daniel Le Brun 

of No 1 Family Estate, the Swiss 

Fromm family, Hans Herzog, the 

Bourgeois family at Clos Henri 

and Edel Everling of Johanneshof. 

Most of their vineyards are closely 

planted with low vines European 

style. 

Several of the huge 

multinationals also have large 

wineries here, among them 

Constellation, Lion Nathan, 

Pernod Ricard, Delegat, Fosters, 

LVMH, Treasury Estates and 

the Foley Family. Marlborough 

produces 70% of New Zealand 

wine, although much of it is 

sauvignon blanc exported in 

bulk. 

Most vineyards in the Wairau 

Valley near Blenheim and 

Renwick are on stony alluvial 

soils, some with more silt than 

others, while the southern valleys 

and hillsides, including Brancott, 

Omaka, Benmorven and 

Waihopai valleys, have clay soils 

which are favoured for pinot noir. 

Cellar doors vary from small, 

where you may get to talk to 

the winemaker, to large and 

corporate. Don’t overlook 

producers whose products you 

might find in supermarkets such 

as Villa Maria or Saint Clair, 

because their cellar doors show 

their reserve and single vineyard 

wines which are at the top of 

the game. A few wineries also 

have vineyards in Hawkes Bay or 

Central Otago and these wines 

are often available for tasting too. 

Most offer platters to enjoy 

with a glass of wine in pleasant 

surroundings, and there are a few 

restaurants offering full lunches: 

Saint Clair, Wither Hills and Wairau 

River, with Rock Ferry and Cloudy 

Bay reopening their restaurants 

next summer. All are busy, so it’s 

advisable to book a table ahead. 

Most wineries make a small 

charge for tasting which is usually 

waived if you buy wine and some 

offer more intimate and luxurious 

wine and food experiences, 

particularly Cloudy Bay and Hans 

Herzog. 

If you don’t have time to visit 

as many wineries as you’d like 

or want to sample wines that 

don’t have cellar doors, you can 

indulge your tastebuds at the 

Wine Station in the Blenheim 

railway station opposite the iSite. 

Cycling round vineyards is 

popular, especially in Renwick 

where there are several cellar 

doors within a small area and 

tour operators will pick up any 

wine you’ve bought. Informative 

small-group wine tours are also 

available, or you can drive 

yourself. For general information 

visit marlboroughnz.com/ 

visit or newzealand.com/nz/ 

marlborough. 

Lawson’s Dry Hills 

Ross and Barbara Lawson 

were among the pioneer 

Marlborough wine growers as 

the huge gnarled trunks of the 

vines alongside its modest tasting 

room and winery attest. These old 

vines are responsible for Lawson’s 

famous gewürztraminer, fragrant 

with rose petals and hints of 

lavender, luscious yet fresh. It’s 

just the drop to sit back and 

luxuriate with - summer or winter. 

100% 

Certified 

Sustainable 

# N o P r i c e T o T h e P l a n e t 

w w w . l a w s o n s d r y h i l l s . c o . n z


Nigel Whittaker at the cellar 

door usually has six or more 

wines available to taste, and it’s 

fascinating to compare the white 

label estate wines with the more 

complex reserve wines. Lovers of 

creamy, nutty, oaky chardonnay 

should not miss the reserve, 

made in the style the late Ross 

Lawson loved. 

Lawson’s Dry Hills is the closest 

cellar door to Blenheim and 

offers simple platters or you can 

bring your own lunch to enjoy in 

the courtyard along with a glass 

of wine - and the view of the Dry 

Hills behind. 

lawsonsdryhills.co.nz 

Josh Scott winemaker of Allan Scott. 

Lawson’s Dry Hills - don’t miss the 

gewürztraminer. 

Wither Hills 

The imposing tasting room on 

a hillock above the road offers 

stylish food matched with wine in 

the restaurant and wisteria-lined 

courtyard. 

You will find some of its 

supermarket wines here, 

including the easy drinking, 

lower alcohol (9.5%) Early Light 

range, but wine aficionados will 

want to taste the single vineyard 

and cellar collection wines and a 

few that are only available here. 

For me the highlight was the 

Rarangi Riesling 2011. At nine 

years old it was reminiscent 

of buttered toast and lime 

marmalade, intense, long 

and harmonious, an excellent 

example of how a good riesling 

will develop over several years. 

Wither Hills’ stylish restaurant and 

tasting room. 

For something different try the 

Legado a fortified pinot noir, 

rather like a port. 

witherhills.co.nz 

Allan Scott Family 

Winemakers 

A real family affair, siblings Josh 

and Sarah Scott, have taken 

over the business from their 

parents, Allan and Catherine 

Scott, founders of the eponymous 

winery. 

They are raring to put in place 

their plans for the cellar door 

and casual bistro with simple 

food. The distinctive building is 

full of nooks and crannies, sunny 

windows, cosy alcoves by the fire 

or intimate mezzanine spaces. 

Wine tasting here is self-service 

thanks to Enomatic machines 

which dispense tastings, half or 

full glasses of wine while keeping 

it fresh with inert gas. Get a card 

at the counter and help yourself 

to whatever you’ll like to try. 

When I called it had only just 

opened but Josh assures me that 

there will be information about 

the wines and staff will be able to 

answer any questions. 

The whole range of Scott 

wines is available, including the 

Scott Base wines from Central 

Otago and the premium reserve 

Eli Chardonnay and Pinot Noir 

named after Josh’s severaltimes-great 

grandfather, the first 

Scott to come to New Zealand. 

But it’s the affordable estate 

range of wines that typify the 

straightforward varietals that put 

Marlborough on the wine map. 

The sauvignon blanc is 

typically fresh, aromatic with a 

hint of apple and citrus; riesling is 

intensely lemony and perfumed; 

and pinot gris oozes stone fruit. 

You can compare Hawkes Bay 

and Central Otago chardonnays, 

including the full-on, oaky buttery 

caramel Scott Base reserve (his 

mother’s favourite style) and 

likewise the Marlborough and 

Central Otago pinots. 

allanscott.com 

Cloudy Bay 

Cloudy Bay is one of the 

best internationally known 

Marlborough brands. Part of 

the luxury goods group LVMH, 

they offer several varieties of 

wine and food experience, 

from tastings and vineyard 

tours to foraging expeditions, 

a couple of days sailing in the 

Marlborough Sounds or luxury 

accommodation in their stunning 

Shack. 

Luxury at Cloudy Bay. 

10 



The understated but 

stylish cellar door is currently 

undergoing renovation but 

both it and Jack’s Raw Bar will 

be open in summer. Besides the 

exemplary sauvignon blanc and 

chardonnay, hidden gems in 

the tasting room usually include 

some older vintages, including, 

when I called, a 16 year old 

sauvignon blanc. Only well-made 

sauvignon will develop with age 

and this was deliciously matured 

from its lithe, minerally, pungent, 

citrus youth to a still fresh, richer, 

fuller dry white with aromas of 

thyme honey. 

Cloudy Bay was the first 

Marlborough winery to produce 

a barrel fermented sauvignon, 

Te Koko, pungent, textural, broad 

and complex. Many have 

emulated it since but theirs is 

still one of the benchmarks. An 

interesting comparison is to 

compare their two pinot noirs, 

the plummy spicy Marlborough 

and the darker flavoured, silky 

textured, structured Te Wahi from 

Central Otago. 

cloudybay.co.nz 

Something old and something new 

at Jackson Estate. 

Jackson Estate 

If you thought the early settlers 

shack built into the streamlined 

red winery at Jackson Estate 

looked like something from The 

Lord of the Rings you wouldn’t be 

far wrong. One of their designers 

developed the concept for this 

wonderful example of collision 

architecture. Old iron from the 

1860s Jackson homestead has 

been used in the (apparently) 

ramshackle chimney, but inside 

the tasting room is sleekly 

modern with an atmospheric 

tasting cellar downstairs. 

Like all Marlborough producers 

they make several sauvignon 

blancs - don’t miss my favourite, 

the black label Somerset Block 

2 Sauvignon Blanc 2017, a 

complex, vibrant wine made 

almost in a Bordeaux style and 

ideal with food. 

However, unusually for 

Marlborough, Jackson specialises 

in pinot noir and produces 

several fine ones from the 

southern clays which they hold 

for a few years before release. 

2016 Vintage Widow pinot noir 

is one well worth trying, fragrant, 

textural with a hint of toffee and 

toast - the 2015 won the best 

pinot noir in the 2019 IWSC wine 

show in London. My favourite, 

however, was the 2014 Somerset 

pinot noir, complex, textural 

savoury with underlying notes 

of berry coulis and a lingering 

aftertaste. 

jacksonestate.co.nz 

Forrest 

Tucked behind vineyards 

along the Golden Mile cycle 

trail is Forrest’s relaxed tasting 

room. John and his daughter 

Beth, now general manager and 

winemaker, have developed the 

Doctors’ naturally lower alcohol 

wines (9.5% as opposed to the 

usual 13-14%), achieved by 

tweaking the viticulture so they 

retain varietal character. 

Don’t miss The Doctors Rosé, a 

deliciously fresh, fragrant and dry 

summer wine. 

There are some unusual 

varieties such as albarino and 

petit manseng for wine buffs 

Beth and John Forrest - innovative 

wines. 

to explore but you certainly 

shouldn’t miss the rare Tatty 

Bogler wines from the Waitaki 

region - John was one of the 

pioneering planters there in 

the 1990s. The Tatty Bogler 

Chardonnay 2018, with rich 

fruit, ripe nectarines and a long 

savoury finish is a gem and a fine 

example of what the capricious 

Waitaki region can produce in 

good years. 

forrest.co.nz 

Clos Henri’s tasting room is in a 

little wooden church on a hill. 

Clos Henri 

Clos Henri’s tasting room, a 

little wooden church on a hillock 

surrounded by low, close-planted 

vines, is a stunning site and one 

that could well renew the interest 

of tasters bored with the general 

run of Marlborough sauvignon. 

From a family of 10 generations 

of winemakers in Sancerre, 

France, Remi and Jean-Marie 

Bourgeois started planting their 

Marlborough vineyards in 2001 

after a long search for a place 

they could make premium 

sauvignon blanc and pinot 

noir as they did - and still do - in 

Sancerre. 

The 110 ha vineyards are 

on three different soil types, 

greywacke river stones and 

Broadbridge clay on the flats and 

Wither clay on the hill slopes. 

Although they grow only 

sauvignon and pinot they make 

several different wines, Petit Clos a 

blend of all the terroirs, Bel Echo, 

Clos Henri and “secret cuvées” 

Clay and Stones, that distinctly 

show how sauvignon blanc can 

manifest on the different soil 

types - the ripe stone fruit and 

nettles, and crisp complexity 

of the 2016 Clay and the more 

tropical, juicy harmony and 

complexity of the 2016 Stones. 


11


It’s also interesting to compare 

their Henri Bourgeois Sancerre les 

Baronnes 2018, a light but intense 

and dry French sauvignon. 

closhenri.com 

Fromm 

I still remember the first time I 

visited Fromm many years ago. 

My palate was jaded from visiting 

several wineries with similar 

wines but I felt I had to do this 

last one before finishing for the 

day. I’m glad I did because I was 

blown away by the intensity and 

structure of their superb pinot 

noirs. Since then they have gone 

from strength to strength, still with 

the same winemaker, Hatsch 

Kalberer. 

Although it produces fine 

whites, the Swiss owned family 

winery still excels at pinot noir 

from its low, close-planted vines. 

There are several single vineyard 

pinots but the Clayvin pinot noir 

is its flagship, one of the finest 

Marlborough pinots, fragrant, 

spicy, silky-textured, dark fruited 

with fine-grained, dusty tannins. 

Also charming is the Cuvée H, a 

blend of its three vineyards. 

Malbec is rare in Marlborough 

but Fromm’s 2015 is deliciously 

dense with silky ripe fruit and 

supple dusty tannins. 

Sadly they have pulled out 

their gewürztraminer vines but 

still have some of their luscious 

late harvest 2018, obstreperously 

fragrant, intense, sweet but so 

well balanced you’d almost 

think it was dry. I almost cried 

Winemakers Cullen Neal and Joe Trappitt will show you through their 

wines at Sugar Loaf. 

when general manager Stephan 

Walliser told me that was their last 

vintage. 

frommwinery.co.nz 

Sugar Loaf 

A retro wine tasting experience 

awaits those who venture down 

the lane to Sugar Loaf in the 

heart of the Rapaura vineyards. 

There one of the enthusiastic 

young winemakers will take you 

through the wines in the no-frills 

tasting room separated from 

the winery by a screen of barrel 

staves. In a region where there 

are more sauvignon blancs 

than you’d want to taste, theirs 

is one of the more delicious, 

fresh but balanced, oozing ripe 

passionfruit and tropical fruits. 

They also make a lovely riesling, 

fragrant with lime and peaches, 

again with a precise balance - 

not too sharp and not too sweet 

but all in harmony. 

sugarloafwines.co.nz 

Te Whare Ra 

At this small family owned 

winery you’ll encounter a 

couple passionate about their 

winemaking and their organic 

vineyard, the oldest still growing 

in Marlborough. Phone ahead, 

ring the bell at their no-frills cellar 

door and one of the winemakers 

will show and explain their 

intense, harmonious wines. 

Wine’s whole purpose is to be 

delicious, says Anna Flowerday, 

and their exquisitely balanced 

and charming wines certainly 

are. Their aromatic varieties 

particularly stand out: the fresh, 

fragrant, Toru 2020, a blend of 

riesling, gewürztraminer and 

pinot gris ideal for summer 

Excelling at pinot noir - Fromm’s 

wines are unforgettable. 

Anna and Jason Flowerday in the buckwheat Te Whare Ra. 

12 



drinking; the fleshy, racy old vine 

“D” riesling 2018; and the intense, 

tight 2019 gewürztraminer, one of 

the best in Marlborough. 

twrwines.co.nz 

Hunter’s: a glorious garden for 

summer lunches or just to enjoy a 

glass of wine. 

Hunter’s Wines 

One of the earliest vineyards 

in Marlborough, Hunters put the 

region on the world wine map 

when it won the top award at 

the Sunday Times Wine Festival in 

London three years in a row from 

1986 to 1988. Their sauvignon 

blanc today is still fragrant 

and crisp, oozing passionfruit, 

capsicum and grapefruit, but 

I was intrigued by their stylish, 

barrel fermented 2018 grüner 

veltliner and their creamy, nutty 

Offshoot 2018 chardonnay. 

Offshoot is a new label that 

allows the young winemakers to 

experiment with new techniques 

and presentation. 

The tasting room is in a 

renovated farmhouse surrounded 

by a sheltered garden and a 

native plant walk, a lovely place 

for a platter and glass of wine. 

hunters.co.nz 

Virginie le Brun shows the elegant 

traditionally made sparkling wines 

of No 1 Family Estate. 

No 1 Family Estate 

With a family heritage of 

making Champagne in France, 

Daniel le Brun planted his 

first vineyard here in 1980 to 

make sparkling wine and soon 

established a reputation for 

rich, yeasty wines. While the 

eponymous label sill exists, 

Daniel and his Kiwi wife Adele 

establish No 1 Family Estate in 

1996 and now their children 

Virginie and Remy are taking 

over the business. In their bijou 

tasting room covered in virginia 

creeper you may taste several of 

their precise, elegant methode 

traditionelle wines from the crisp, 

dry Assemblé (chardonnay 

and pinot noir) through the 

nutty, yeasty non-vintage Cuvée 

No 1 blanc de blancs, to the 

delicate, pale pink non-vintage 

rosé. Be sure to taste any of the 

reserves or special cuvées if 

they’re available to see different 

manifestations of intensity, 

elegance and charm. 

no1familyestate.co.nz 

Samantha White and Peter Jackson 

winemaker of Whitehaven. 

Whitehaven Wines 

A bright tasting room in the 

Vines Village in Rapaura Rd 

showcases Whitehaven’s pristine 

wine, much of which is exported 

to the US. They like New Zealand 

sauvignon blanc there, says 

Samantha White, daughter of the 

founders Greg and Sue White, 

and their fragrant, ripe sauvignon 

oozing bright capsicum and 

passionfruit flavours is just the 

style Americans enjoy. But I loved 

the fresh, tingly 2017 riesling that 

hints of mandarins and dances 

on the tongue. There’s also a 

delicious 2018 noble riesling 

exuding dried apricot and honey, 

sweet but harmonious with a 

clean textural finish. 

whitehaven.co.nz 

Individualist but outstanding wines 

(and brandy) are to be found at 

Johanneshof. 

Johanneshof 

There’s a Germanic feel to 

Johanneshof’s rustic tasting room 

along the Picton road and the 

small pinot noir vineyard climbing 

a steep hill behind. Beneath is 

a narrow tunnel dug to store 

wine, especially their sparkling 

wine and maturing brandy. It’s 

not surprising given one of the 

partners, Edel Everling hails 

from the Rhine. She, Warwick 

Foley and his wife Rachel make 

a surprisingly large number of 

rich, silky wines from various 

Marlborough vineyards which 

they usually age for a year or two 

before releasing. 

Their sparkling wines are held 

on lees for nine years which 

develops rich biscuity flavours. 

The recently disgorged Emmi 

2011 is nutty, seamless and crisply 

dry, while the New Dawn 2010 

rosé is beautifully creamy and 

textured. 

Their much-awarded, perfumed 

gewürztraminer is sweet and 

rich with a fresh finish. This variety 

takes time to develop and come 

into its own, Warwick says. 

After tasting these and the 

chardonnay, riesling and pinot 

noir, for something different try 

Edelbrand, an aged brandy - the 

oldest components date from 

1991 - with a lingering aftertaste 

of almonds and toast. 

johanneshof.co.nz 

Spy Valley 

This large family owned winery, 

named for the international 

satellite communications station 

further up the Waihopai valley, 

produces a range of pristine 

varietals as clean, bright and 

fresh as its modern tasting room 

and function centre. 


13


The Simonds are a welcoming 

couple - their tasting room is 

a converted garage on the 

edge of the vineyard beside the 

Gibson creek. 

gibsonbridge.co.nz 

Spy Valley’s sunny cellar door. 

Look carefully and you may 

detect discrete morse code 

messages etched into the 

building and on its wine labels, 

playing on the spy theme. 

Their flagship sauvignon blanc 

oozes apples, mineral, lime, 

herbs and passion fruit with a 

racy, mineral finish; their reserve 

Envoy 2015 sauvignon blanc is a 

delightfully funky example of this 

barrel fermented style. Riesling 

lovers shouldn’t miss the 2016 

riesling, at four years old oozing 

lime marmalade and buttered 

toast, or the lively 2013 Envoy 

riesling, charming, mouthfilling 

and racy. Other gems are a 

fragrant, lively gewürztraminer 

and a peppery syrah. 

Blair Macdonald at Bladen. 

Bladen 

The Macdonalds love wines 

from Alsace so they chose to 

plant its varieties - pinot gris, 

riesling, gewürztraminer and 

pinot noir, on their stony vineyard 

in Conders Bend Rd. Then they 

realised they liked sauvignon 

blanc too and planted that - 

theirs is fragrant, textural and 

minerally. 

In fact all the wines of this 

small family producer are 

focused, fragrant, intense and 

delicious. I particularly enjoyed 

the intense, floral and crisp 2020 

gewürztraminer. 

The tiny tasting room is more 

of a garden kiosk on the lawn in 

front of the vineyard, but a lovely 

place to sit in summer and enjoy 

one of their platters, perhaps with 

their pale, dry rosé. 

bladen.co.nz 

Gibson Bridge 

This 2ha vineyard in Renwick is 

a retirement project for Howard 

and Julie Simonds. Their passion 

is pinot gris and they produce it 

in many styles, dry, sweet, barrel 

fermented, rosé. If you are lucky 

Howard may show you his rich, 

complex botrytised wines, really 

intense and finely balanced with 

a bright acidity and each year 

(2011, 2013 and 2014) with its 

own character. 

They also produce a powerful 

dry gewürztraminer - something 

for those who find some other 

gewürztraminers too overblown. 

Howard and Julie Simonds of 

Gibson Bridge produce pinot gris in 

many guises. 

Hans Herzog 

Wine buffs should not miss 

Hans and Theresa Herzog’s 

tasting room and bistro in the 

restored white cottages which 

also house their gourmet 

restaurant, wine lounge and 

vineyard accomodation, all 

surrounded by delightful formal 

gardens. 

The Swiss vignerons produce 

an astounding range of varietals 

from their 11ha vineyard - in 

less skilled hands this could be 

a recipe for disaster but Hans’ 

perfectionist viticultural and 

winemaking skill ensure precise, 

harmonious wines with texture 

and structure that are distinctly 

European in feel. Most spend a 

year or more in oak then another 

in bottle in the cellar. 

Among an offering of some 

27 wines, I tasted a dry textural 

arneis, a 6-year-old lithe, racy 

riesling, a deliciously spicy, 

floral dry gewürztraminer, a 

silky tempranillo and the Spirit 

of Marlborough, an elegant 

Bordeaux blend of merlot and 

cabernet franc. 

Herzog also offers various 

exclusive tasting, tour, dining and 

accommodation options. 

herzog.co.nz 

HEIC Herzog’s charming gardens, 

cottage tasting room and restaurant, 

the home of perfectionist wines. 

Huia Vineyards 

Named after the now extinct 

bird whose white-tipped feathers 

were highly prized by Maori, 

Huia makes a small selection 

of beautifully balanced, almost 

14 



Claire Allen of Huia and her 

beautifully balanced, almost 

understated wines. 

understated wines that repay 

some consideration and 

attention. 

Claire and Mike Allen are 

committed to organic production 

and vegan-friendly wines, using 

no animal products such as 

egg or isinglass to fine the wines. 

in summer their small, no-frills 

tasting room in the winery spills 

out into the forecourt. 

Don’t miss the delicious floral 

grüner veltliner full of charm 

and fruit - apple citrus - with a 

crisp finish. Claire describes it 

as a cross between pinot gris 

and riesling. A serious sauvignon 

blanc to change the mind of 

those who think they dislike 

the variety, the 2019 is mouth 

filling, textural and dry with 

hints of herbs and tropical fruit. 

Their sparkling brut rosé 2017 

is elegant with undertones of 

strawberries and nuts and a crisp, 

lingering finish - just the thing to 

relax with on a summer evening. 

huiavineyards.com 

Gnarled old vines at Saint Clair’s 

Vineyard Kitchen vineyard produce 

the fine, elegant Dawn sparkling wine. 

Saint Clair Family Estate 

Saint Clair’s Vineyard Kitchen 

and tasting room is surrounded 

by gnarled old vines that 

produce their flagship Dawn 

methode traditionelle. This was 

launched in 2014 to celebrate 

the 100th birthday of founder 

Neal Ibbotson’s mother, Dawn. 

While their bright, cheerful 

Origin and Vicar’s Choice wines 

are widely available, their cellar 

door showcases the top end 

reserve and pioneer block 

single vineyard wines from both 

Marlborough and Hawkes Bay. 

Their Marlborough whites are a 

particularly strong point. 

Saint Clair is known for its 

sauvignon blancs and their 

premium Wairau Reserve is 

among the best in Marlborough. 

The 2019 is fragrant, intense, ripe, 

fresh and beautifully balanced, 

oozing passionfruit, gooseberry, 

blackcurrant leaf, red capsicum. 

Definitely not to be missed. 

I also loved the fragrant, 

fresh, creamy 2015 Pioneer 

Block 5 grüner veltliner with a 

nutty hint from ageing on lees; 

the zesty 2018 Pioneer Block 9 

riesling, a spätlese (later harvest) 

style fragrant with lime, lemon, 

mandarin, low in alcohol, with its 

sweetness and and racy acidity 

held in a knife-edge balanced 

tension; and the Pioneer Block 

17 Hawkes Bay cabernet merlot, 

rich, ripe and soft, but with lipsmacking 

tannins. 

The Vineyard Kitchen restaurant 

is busy, and no wonder, with 

interesting local food, and a 

chef who really understands 

vegetables. Vegetarians and 

vegans as well as omnivores will 

find something enticing here. 

saintclair.co.nz 

Mount Riley Wines 

Mount Riley is unashamedly 

commercial, according to 

winemaker Matt Murphy. You’ll 

find their good value, fresh, fruitdriven 

wines in supermarkets 

(although they are cheaper at 

the cellar door and there’s no 

charge for tasting), but you can 

also taste wines you mightn’t 

have come across before like 

the fragrant gewürztraminer or 

Unashamedly commercial - 

winemaker Matt Murphy and his 

good value wines at Mount Riley. 

the juicy albariño. It’s also worth 

exploring their limited release 

wines, a fragrant, minerally 

sauvignon, a Central Otago 

pinot noir, and their premium 

Seventeen Valley range, such 

as the nutty creamy 2019 

chardonnay, and the spicy fresh 

2019 pinot noir. 

mtriley.co.nz 

Discover the pinnacle of Marlborough 

riesling at Framingham. 

Framingham 

Framingham is an essential 

visit for those wanting to explore 

the heights of Marlborough 

riesling and how well it can age. 

Besides the regular Marlborough 

varieties, sauvignon blanc, pinot 

gris, chardonnay and pinot noir, 

they make some of the country’s 

finest rieslings and usually have 

older vintages to compare. 

Don’t miss the premium F Series 

2019 old vine dry riesling, rich, 

weighty, textural and bone dry; 

the racy 2019 Select riesling with 

a knife-edge balance between 

sweetness and acidity; the 

charmingly fresh, harmonious 

and textural 2019 Classic 

riesling. Compare this with the 

2010 Classic riesling which 

has developed hints of lime 

marmalade and a fascinatingly 

dry, crunchy finish with a long 

aftertaste. To top this outstanding 

lineup, there’s the deliciously 

intense, harmonious 2019 Noble 

riesling oozing dried apricots, the 

epitome of this style. 

Make sure you try any library 

stock that cellar door manager 

Elgee Leung has open to see just 

how a well made riesling can 

develop with several years bottle 

age. 

Besides tastings, Framingham 

offers lunch platters matched 

with wine, a formal sheltered 

courtyard, art exhibitions and 

musical events. 

framingham.co.nz 


15


HEIC Dining under a pergola of 

vines at Wairau River. 

Wairau River 

Wairau River’s light, spacious 

restaurant and tasting room in 

a mud brick building with wide 

Australian style verandas, is a 

busy lunch destination on the 

Golden Mile cycle trail. 

With some of the oldest 

vineyards in Marlborough, the 

Rose family produces a range 

of fresh, vibrant, well-priced 

varietals in its estate range and 

stylish reserve wines from small, 

interesting parcels of fruit from 

their vineyards spread around 

the Wairau Valley. 

Their zesty sauvignon blanc 

is exemplary, as are pinot gris, 

chardonnay and rosé, but 

there are also some interesting 

rarer varieties to explore such 

as the exciting fresh grüner 

veltliner, the textural albariño; a 

deliciously fragrant but restrained 

gewürztraminer; a rich, orangezesty 

viognier, and a peppery 

syrah. The 2019 estate pinot noir 

is typically fragrant with hints 

of omega plums and savoury 

undertones. 

They aim to overdeliver, says 

CEO Lindsay Parkinson, one of 

the founder Phil and Chris Rose’s 

sons-in-law, and I’d have to agree 

that they do. 

wairauriverwines.com 

Nautilus Estate 

Nautilus cellar door. 

Nautilus is known for its refined 

methode traditionelle sparking 

wines and impeccable varietal 

wines. 

The vintage rosé 2016 is 

fragrant with hints of strawberries, 

elegant and crisply dry, while the 

non-vintage brut hints of honey 

and brioche. 

Their still wines are fragrant, 

precise, oozing fruit but with 

texture and lovely balance. Try 

the satisfying sauvignon blanc, 

rich pinot gris, and complex 

chardonnay, but don’t miss 

the delicious, albariño hinting 

of stonefruit and melon or the 

intense grüner veltliner with 

suggestions of fennel and green 

fruits. 

The Southern Valleys 2016 

pinot noir is beautifully mature, 

perfumed, spicy, silky with 

undertones of plums and dusty 

fine grained tannins on the 

finish, but compare it with the 

limited release pinots, the darker, 

almost dried-fruit character of the 

textural 2016 Clay Hills pinot and 

the more powerful, savoury 2016 

Awatere pinot. 

Nautilus’s simple tasting room 

with the barrel cellar visible 

through a window offers platters 

and outside tables. 

nautilusestate.com 

Rock Ferry Wines 

With a brand new tasting 

room showcasing its organic 

wines and its popular restaurant 

reopening next summer, Rock 

Ferry is one of the key cellar 

doors to visit. 

Tom and Fiona Hutchison 

planted their two Marlborough 

vineyards some 25 years ago, 

along with one in Bendigo, 

Central Otago at Trig Hill. Now 

Rock Ferry’s new tasting room next 

to its popular summer restaurant. 

they make their 3rd Rock estate 

wines, a series of single vineyard 

wines, and sparkling wine. 

My picks to taste: a fresh 

elegant nutty sparkling blanc de 

blanc; a crisp, dry, textural pinot 

blanc unusual in Marlborough; 

the Corners Vineyard 2014 

sauvignon blanc, gloriously 

fresh, with all the charm you 

expect from good sauvignon 

but with subtle oak - one of 

the”alternative” barrel fermented 

sauvignons that is enhanced 

rather than dominated by the 

oak. In marked contrast to the 

plum characters of Marlborough 

pinot noir, the Central Otago 

3rd Rock and Trig Hill pinots are 

richer, more spicy, cherryish and 

powerful. An unusual variety to 

try is the Spanish tempranillo also 

from Central Otago, soft, juicy, 

textural with a very dry finish. 

rockferry.co.nz 

Tupari 

Tupari’s tiny tasting room is in 

the ticket office of the former 

Seddon railway station in the 

Awatere valley about 25 minutes 

south over the hill from Blenheim. 

Olivia Turnbull Doonan, her family, 

and winemaker Glen Thomas 

planted their vineyard on the 

Turnbull family farm 25k up the 

Awatere river. 

Their wines are released after 

a few years bottle age. When I 

called they had a 2016 fragrant 

pinot gris, a charming, limy 

2016 riesling with a crisp tension 

between sweetness and acidity; 

and a 2016 sauvignon blanc, 

fragrant with suggestions of 

passionfruit and mineral which I 

found quite charming. 

Pink Pukeko rosé is fresh and off 

dry, ideal summer drinking. 

tupari.co.nz 

16 


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. 

´ Exclusive discount for readers visit 

https://www.marlboroughwinetours.co.nz/nzwinemagazine for details. 

Book today! 

marlboroughwinetours.co.nz 

03 574 2889

Feature | Appellation Marlborough 

APPELLATION MARLBOROUGH 

PROVENANCE FOR OUR MOST CELEBRATED WINE 

By Martin Gillion 

One of the 

biggest 

differences 

between the 

‘Old World’ wine 

producers of 

France, Italy, Spain and Germany, 

and we of the ‘New World’, `is the 

degree to which their industry is 

regulated. 

In France, vintners have to 

work within the parameters 

determined by their local 

commune or appellation. They 

may be restricted in the grape 

varieties they are allowed to 

grow, the time of harvest, the 

yields they are permitted and 

many more detailed rules and 

regulations. 

But strangely to our eyes, it is 

the commune and place that 

brands the wine and the varieties 

are seldom identified. 

So no planting Grüner Veltliner 

in Burgundy, nor Chianti in 

Bordeaux! And certainly no 

cropping of Sauvignon Blanc 

in the Loire Valley’s Sancerre at 

anything like the volumes some 

of our more prodigious vintners 

allow. 

It’s complicated for the casual 

wine buyer, but if you have got 

to terms with the individual 

commune requirements, you 

can rest assured that any wine 

labelled as Chablis will have met 

certain criteria of both place and 

production. If it is nominated as a 

Chablis Grand Cru, the controls 

determined by the Appellation 

D’origine Contrôlée 

will have been more restrictive. 

In the ‘New World’ we have 

enthusiastically embraced the 

freedom to do as we please. 

We can plant Müller Thürgau 

in Otago, if we really want to, 

and we can crop it at any level 

we wish. The only regulations 

apply to public health and 

wine making faults although 

the introduction of Geographic 

Ivan Sutherland, 

Appellation Chairperson 

Indicators has meant that some 

grape growing regions have 

been defined and thus the use 

of their title on a bottle is legally 

determined. 

But by and large it’s a situation 

that has suited our independent, 

pioneering heritage. 

However, it has disadvantages 

and risks. Disadvantages concern 

the perceived provenance of our 

wines and the risks come with the 

dilution of both the product and 

the reputation of our industry. 

In other countries fraud is also 

a problem. It is rumoured that in 

some countries, an empty bottle 

of a prestige wine, from a good 

vintage, is worth serious money! 

Over recent times, there has 

been increasing interest in the 

provenance of what we eat 

and drink. We demand that 

Canterbury lamb comes from 

Canterbury, that Hawke’s Bay 

apples are grown in the ‘Bay’ and 

that Marlborough wines come 

from the region in question. 

It’s a process that has been 

bolstered by our adoption of 

Geographic Indicators for many 

New Zealand wine regions. 

Marlborough is one of the most 

important. 

While that helps the 

Marlborough brand and certifies 

that the fruit is sourced from 

Marlborough, it does not provide 

any measure of quality. 

Nearly 50% of the region’s 

output is in bulk, often 

transported in bladders the size 

of a shipping container. 

As Ivan Sutherland, 

Chairperson of Appellation 

Marlborough, comments, “We’re 

not anti-bulk shipping perse. 

But once wine leaves the 

country in this manner there is 

no control. It may well be dilute 

wine from overcropped vineyards 

that nevertheless bears the 

18 


Appellation Marlborough | Feature 

Wine brand labels carry the Appellation Marlborough logo 

Marlborough brand or it could 

even be blended with non New 

Zealand wine on arrival but still 

marketed with the Marlborough 

label,” 

The Appellation Marlborough 

has devised some simple 

measures that would ensure 

the provenance and quality of 

Marlborough Sauvignon Blanc, 

while not restricting the ability 

of other vintners to do as they 

please. 

THE DETAILS 

☛ Appellation Marlborough is 

an Incorporated Society with 

over 50 members who are 

now entitled to use the trade 

marked bottle sticker/logo on 

wines that fit the criteria. 

☛ Wines must be of Sauvignon 

Blanc from vineyards 

located 100% within the GI of 

Marlborough. 

☛ Wines must come from 

sustainable, certifiably 

managed vineyards. 

☛ Wines must be bottled in New 

Zealand. 

☛ Wines must fit the yield 

restrictions and parameters 

set by the committee each 

year according to the nature 

of the vintage. 

Note: 

☛ The Society is funded by 

the members together with 

revenue from a small charge 

for use of the logo on bottles. 

☛ While ‘Wine Marlborough’ is in 

general support of the move it 

has overarching responsibility 

for ALL Marlborough 

winemakers so is not directly 

involved. 

☛ The cropping parameters will 

be decided by the committee 

and any member can ask for 

their wines to be tested and 

tasted if this is in dispute. 

Ivan points out that their end 

game is consumer recognition. 

“We’ve already enacted publicity 

campaigns in all our major 

markets and the response 

from our distributors, both local 

and offshore, has been very 

encouraging.” 

John Buchanan (Treasurer) 

comments that many of our 

wine brands and regions need 

tighter controls. “At the moment 

Appellation Marlborough is 

concerned with the production 

of one grape variety in one 

geographic destination. But there 

is the opportunity to start looking 

at other areas and other varieties 

within the New Zealand industry.” 

Ivan sums up the feelings of the 

group. “The proposal has been 

under discussion for many years. 

The time to do it is now!” 

The registered society has more 

than 50 members and includes 

many of the iconic names 

associated with Marlborough 

over the years. 


19

Feature | Méthode Marlborough 

Méthode 

Marlborough 

By Martin Gillion 

In a similar vein 

to Appellation 

Marlborough, 

some 9 years 

ago, a number 

of Marlborough’s 

sparkling wine 

makers formed 

‘Méthode 

Marlborough’ 

a registered 

society that 

aimed to protect 

the provenance 

and production 

of Marlborough 

wines made in 

the tradition of 

Chmpagne. 

Presently there is little 

that differentiates the 

various methods and 

processes regarding 

Marlborough sparkling 

wine, despite the 

region being by far the country’s 

largest regional producer in this 

category. 

Marlborough sparkling ranges 

from wines, many of them made 

from Sauvignon Blanc or Pinot 

Gris, where CO2 bubbles are 

gas infused, to those made 

by the Charmat method 

where secondary fermentation 

takes place in a pressurised 

stainless steel tank (think 

Lindauer and others), to 

wines made adhering 

to the traditions and 

processes of Champagne; 

processes that have been 

championed for more 

than forty vintages by 

Champagne-born Daniel le 

Brun of No1 Family Estate. 

More than a dozen 

quality producers have 

joined forces under 

the auspices of the 

Sociey to reassure the 

consumer that the 

Méthode wines they 

are buying follow 

the Champagne 

traditions. 

The society has 

now developed 

a ‘Méthode 


certification mark 

for bottle labels 

and already 

some producers 

are proudly 

proclaiming 

their ‘Méthode 


provenance on 

their front label 

branding. 

The rules: 

The Méthode Marlborough logo 

determines that… 

☛ The wines are made from 

the ‘classic’ Champagne 

varieties. 

☛ All fruit for the wine has come 

from Marlborough. 

☛ The wine has been processed 

and bottled in Marlborough. 

☛ The wines must have been 

aged on lees for a minimum 

of 18 months. 

Stop press: 

Méthode Marlborough Day 

– March 26th 

Méthode Marlborough 

has nominated this 

weekend as an annual 

recognition of the group’s 

wines and tells us that this 

year they will celebrate 

their foundation with 

an evening event; ‘An 

Evening With Méthode 

Marlborough’.It 

will be a ticketed, 

twilight, ‘progressive 

affair’ held at three 

locations where live 

entertainment a 

continuous wine 

and food service 

will accompany 

tastings of the 

best of the group’s 

sparkling wines. 

“It’s a bespoke 

evening not to 

be missed,” says 

Elena Vincent of 

No 1 Family Estate. 

“And the day 

will become a 

regular feature of 

Marlborough’s wine 

calendar.” 

20 


Methode Marlborough | Feature 

An Evening with 

Methode 

Marlborough 

The event had sold out and was a great evening. The 

format of visiting 3 locations and tasting four methode 

Marlborough wines at each was well received and the 

guests were a great mix of ages. 

HEARTS IN 

MARLBOROUGH 

since 1980 

ROOTS IN 

CHAMPAGNE 

since 1684 

NEW ZEALAND’S MÉTHODE 

TRADITIONELLE SPECIALIST 

21 


No1FamilyEstate.co.nz

Sydney International Wine Competition 

announces return in 2021 with New Zealand 

wines and judges participating 

The Sydney International 

Wine Competition 

will return this year, 

after a hiatus in 2020, 

with entries being 

accepted from 12 July, 

and judging to take place in 

late October. Provisional award 

and trophy winners will be 

announced on 8 November 2021. 

While the uncertainty of 

international borders precludes 

the appointment of judges 

from further afield, the 2021 

Competition will have a panel of 

13 highly credentialed judges, 

including four Masters of Wine, 

from Australia and New Zealand, 

chaired once again by Warren 

Gibson. 

Wines will be invited from 

across the globe, with entries 

capped at 2000, and – as is the 

stand-out difference with the 

Sydney International – the final 

400 wines will be set aside for 

re-judging with appropriate food, 

leading to about 250 wines being 

awarded Top 100, Blue Gold 

and Gold medals, along with 25 

trophies. 

In past years, up to 12 countries 

have been represented, featuring 

most of the major wine producers 

as well as smaller producers such 

as Georgia and Turkey. 

With no minimum production 

requirements, this show is 

particularly applicable to 

experimental and small makers 

to test their wines alongside 

wines from major producers. 

The Sydney International 

Wine Competition is the 

only international wine show 

that judges all its finalists in 

combination with suitable 

food dishes, to ensure that 

medal-winning wines are both 

technically excellent and relevant 

for consumers. 

Medal and trophy winners 

are featured on the website 

alongside judges’ comments 

and the dishes they were 

matched with. 

Full details of the competition’s 

2021 schedule can be found 

at sydneywinecomp.com 

which contains full details of 

the judging criteria and judges’ 

comments on all award winners 

from the previous competition. 

Co-convenor of the Sydney 

International Wine Competition, 

Brett Ling, said that given the 

difficulties faced by the wine 

industry over the past year, it 

was important for competitions 

such as the Sydney International 

to proceed to highlight to 

consumers the exceptional 

range of food-friendly wines 

available to be enjoyed at 

restaurants and at home. 

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

Wine & Time The 

latest from New Zealand wine world 

Giesen Group launches 

New Zealand's first 

fruit wine seltzer 

Family-owned New Zealand 

company Giesen Group is 

positioning itself to claim a share 

of the world’s fastest growing 

liquor category with the launch 

of TINK - New Zealand’s first 

natural fruit wine seltzer. 

Made at Giesen’s Marlborough 

winery, creating TINK involves 

an innovative process of 

fermenting wine and natural fruit 

juice together, creating a light, 

refreshing sparkling seltzer. 

Giesen Group Marketing 

Manager Angela Flynn says 

TINK’s development began when 

looking at overseas market 

trends. 

“We kept a close eye on the 

growth of the seltzer category in 

the US and Australia and we had 

a sense that 2020/2021 would 

be the ‘summer of seltzer’ in New 

Zealand. All the signs are there 

that it will be.” 

Globally, seltzer’s popularity has 

exploded in the past year. The 

sector is now worth over $2.1 

billion and expected to grow to 

$20.4 billion by 2027. 

TINK is Giesen’s first product 

outside of wine and beer. It 

is sold in 330ml cans in three 

flavours (Tropical, Berry Rose and 

Lemon & Lime). 

Angela Flynn says that while 

seltzer is new to New Zealand, 

its popularity will take off with 

consumers increasingly focused 

on their health and wellbeing – 

even when it comes to alcohol. 

“TINK is another example of 

Giesen spreading its wings 

and innovating to develop 

new products that align with 

growing trends for more mindful 

and moderate consumption 

– a future cornerstone of our 

business. TINK is 

low sugar, low 

carb, low calorie, 

gluten free with no 

added flavours – all 

attributes we know 

will appeal to New 

Zealanders.” 

Angela Flynn says 

the drive to wellness 

is also reflected in the popularity 

of Giesen 0% -Marlborough 

Sauvignon Blanc that launched 

in February 2020. 

“Our alcohol-removed 

Marlborough Sauvignon Blanc 

was a world first product and 

sold out on launch in both New 

Zealand and Australia. In fact, 

we had so much demand for 

our pre-orders that it completely 

outstripped supply.” 

Giesen is confident TINK will be 

equally popular. 

WINE MONSTERED 

RIGHT TO YOUR DOOR 

Introducing Wine Monster, your new favourite 

wine delivery service that brings the NZ Winery 

Tour straight to your front door all year round. 

The concept is simple - choose from whites, 

reds or mixed and each month six carefully 

selected bottles of wine from a featured NZ 

winery will be delivered to your place including 

tasting notes, food pairing suggestions and the 

winery's story as told by them. 


23

Wine & Time 

Innovative digital solution launches to help 

wineries expand premium 

quality export sales 

From February, New 

Zealand wine 

producers will have 

access to a highly 

innovative online wine 

marketplace, Wine 

Collective Direct, to sell their 

premium wine direct to overseas 

consumers. 

A New Zealand-first, Wine 

Collective Direct provides a 

highly profitable sales channel 

for producers, enabling seamless 

Direct to International Consumer 

(DTiC) sales to support the 

prosperity of the New Zealand 

wine industry. 

Wine Collective Direct will 

support local wine producers 

in achieving profitability in 

historically difficult premium and 

ultra-premium market segments. 

Wine Collective Direct Founder 

Grant Rimmer says the digital 

solution – designed to help 

New Zealand wine producers 

reach, connect and transact 

directly with global consumers 

– comes amid the increase of 

online shopping in the alcohol 

category. 

“We’re delighted to be 

announcing this exciting 

development for the New 

Zealand wine industry at a 

critical time. In recent years, 

producers across New Zealand 

have invested heavily in wine 

tourism to reach high-end 

international consumers with 

a thirst for rare and limited 

production wines.” 

In 2019, NZ Winegrowers reported 

that 776, 599 international wine 

tourists visited New Zealand and 

spent $3.26 billion. 

However, COVID-19 has 

presented challenges to 

approximately 300 producers 

in New Zealand, impacted by a 

decline in international visitors 

that would traditionally visit for 

tastings, tours and Cellar Door 

purchases. 

“On the cusp of what was set 

to be a record year for wine 

tourism including a massive 

boost from the America’s Cup, 

New Zealand producers are 

now also heavily exposed by the 

void of international visitors,” says 

Rimmer. 

“Wine Collective Direct will 

exponentially extend their reach, 

helping them achieve high-return 

retail export sales within premium 

and ultra-premium market 

segments. Acting collectively, we 

are stronger, and will go further 

globally together.” 

New Zealand wine producers 

are invited to register to the DTiC 

marketplace in February 2021 

before it begins rolling out to 

international consumers. 

The initial market launch at 

the end of March will include 

Australia and Hong Kong, 

where the average direct to 

consumer bottle price (750ml) 

is NZD $49.23 and NZD $59.60, 

respectively (source: nzwinehome 

FY March 20). According to the 

latest New Zealand Winegrowers 

KPIs, the average export price 

of bulk wine is NZD$4.03/L and 

packaged wine is NZD $8.75/L, 

respectively. 

Following the launch in the 

Australian and Hong Kong 

markets, Wine Collective Direct 

will then roll out to the UK and 

USA as well as additional global 

locations. 

“International online wine sales 

have added export and import 

compliance complexities that 

require a specialist approach to 

achieve high sales conversions,” 

says Rimmer. “Off-the-shelf 

ecommerce platforms cannot 

handle the intricacies involved 

with the global export of an 

alcoholic beverage. Currently 

only a handful of New Zealand 

producers offer fully enabled 

international ecommerce.” 

Wine Collective Direct is powered 

by the direct to consumer 

export business that hundreds 

of local wine producers already 

know and trust, nzwinehome. 

nzwinehome’s specialised 

cross border compliance 

and dynamic direct-to-door 

distribution ensures Wine 

Collective Direct delivers 

producers and international 

consumers a genuine end-toend 

market solution. 


Wine & Time 

“The need for our market solution 

has existed for some time and 

will provide long lasting value 

into the future. 2020 created 

the urgency for decisive action 

and rapid development to help 

producers achieve their rightful 

share of market prosperity,” says 

Rimmer. 

Each wine producer who lists 

their wines on Wine Collective 

Direct will have their own 

branded e-cellar door (microsite) 

within www.winecollective.direct 

which reflects their individuality 

and brand personality. 

In addition, producers will benefit 

from the seamless technology 

of Wine Collective Direct’s 

e-commerce platform, supported 

by tailored digital marketing 

support and resources. "Wine 

Collective Direct is more than 

just a marketplace, it's also a 

marketing place," says Grant. 

Wine Collective Direct provides a 

uniquely transparent shopping 

experience – all bottle prices 

listed on the website are totally 

inclusive of tax/duty insurance, 

duty, packaging and door-todoor 

delivery – in the customer’s 

preferred currency, resulting in no 

surprises at checkout. 

There is a subscription fee of 

$39.95/month for wine producers 

to be included on the platform 

– less than the average price of 

a bottle of premium wine. Wine 

producers will determine their full 

share of the sales margin and 

can adjust and set their pricing 

when they log in to the site. 

“We can’t wait to roll this out 

nationwide and help New 

Zealand wine producers achieve 

boundless growth via one 

platform,” says Rimmer. 

In February and March, a series 

of launch events will be taking 

place in Central Otago, Hawke’s 

Bay, Marlborough and on 

Waiheke Island for New Zealand 

wine producers to learn more 

about how Wine Collective Direct 

will help them grow. To attend, 

or sign up for an informational 

webinar, please email hello@ 

wc.direct or RSVP via www. 

winecollective.direct/tradelaunch-events. 

Nothing to wine about 

Virtual Jeff delivers real world expertise online 

Auckland, New Zealand, 3 March 

2021 — Selecting the right wine, 

beer or spirit when shopping 

online, just became a whole lot 

easier with the official launch of 

Virtual Jeff on Fine Wine Delivery’s 

web site. 

Virtual Jeff is a digital human 

replica of Fine Wine Delivery 

founder and CEO Jeff Poole, 

created by Auckland 

company Replikr. 

“We’ve always tried 

to be at the forefront 

of evaluating wine for 

our customers. Virtual 

Jeff helps make the 

online experience as 

good as shopping at 

one of our stores,” says 

Poole. 

Poole says there are 

over 2,000 tasting 

notes that staff can call on to 

help customers in store get the 

perfect wine, beer or spirit. 

“Since we first opened in 1997, 

we have always had a policy 

of professionally tasting every 

wine, craft beer and fine spirit we 

sell, to evaluate for both quality 

and value for money. If it doesn’t 

meet our standards, then we 

won’t sell it. We also write our own 

descriptive tasting notes so the 

knowledge is captured and can 

be shared with our customers.” 

“Our challenge was to find a way 

to deliver that same expertise 

and experience in a natural 

way for our online customers. 

And ironically, the need for that 

capability was suddenly made 

abundantly clear last year during 

the first COVID-19 lockdown.” 

“What we didn’t want was a 

simple chat bot with an FAQ 

(frequently asked questions). 

It had to be our experience 

delivered online in a manner 

that our customers would enjoy 

and find genuinely useful, not a 

gimmick that would fade in just a 

few weeks,” says Poole. 

Dr Peter Catt, managing director 

of Replikr, says developing the 

conversational skill sets while 

incorporating the specialised 

knowledge of the Fine Wine 

Delivery team made for an 

exciting project, but the use of 

IBM Watson Assistant simplified 

the process. 

“It’s easy today to create simple 

chatbots that can answer easy 

questions, but Virtual Jeff is 

an order of magnitude more 

sophisticated. He is guiding 

people based on their answers. 

And if there’s a specialised term 

used, such as “oaky”, he is able 

to explain those terms to help 

customers better refine their 

choices,” says Catt. 

Poole says Virtual Jeff has 

changed how customers shop 

online and in-store. 

“Since the soft launch of Virtual 

Jeff late last year, there’s been 

a noticeable shift away from 

buying based on the specials for 

the week and a swing towards 

buying what customers have 

learnt they enjoy most,” says 

Poole. 

Virtual Jeff is doing such a great 

job of helping online customers 

learn about their own tastes 

and preferences, that Poole now 

wants him to work in the stores. 

“We are now working with Replikr 

to integrate Virtual Jeff into more 

of our services, both online and 

instore, where he can continue to 

enrich the customer experience 

and learning, in what is a 

complex and personal decisionmaking 

process,” says Poole. 


25

Wine & Time 

Tokar Estate 

A chance encounter in 1995, 

right in the heart of Victoria’s 

cool climate wine country, 

led to the beginning of the 

dream that is Tokar Estate. 

Tokar Estate’s vineyard lies 

on the gentle north-facing 

slope that runs from the 

Maroondah Highway to the 

foot of the Coldstream Hills, 

surrounded by acclaimed 

producers like Yarra Yering 

and Coldstream Hills winery. It 

has just 30 acres under vine, 

including Pinot Noir (12.6 

acres), Cabernet Sauvignon 

(5.94 acres), Tempranillo (4.4 

acres), Shiraz (4 acres), and 

Chardonnay (2 acres). 

With a new look, the modern 

winery continues to inspire 

and excite 25 years on, with 

Daniel Tokar at the helm of 

steering the ship his parents 

– Rita and Leon built from the 

ground up. 

Villa Maria Estate Pursues U.S. Market Growth 

with New Winebow Imports Partnership 

March 15, 2021 – Iconic 

New Zealand winery, Villa 

Maria Estate is delighted to 

announce Winebow Imports 

as its new exclusive import 

representative in the United 

States. 

Villa Maria has a vision to 

be one of the world’s great 

wine companies and the 

partnership with Winebow 

Imports further supports the 

company’s global growth 

strategy. 

“Following a rigorous 

selection process, we are 

thrilled to partner with the 

Winebow Imports team,” said 

Matthew Deller MW, Villa 

Maria’s Chief Global Sales 

and Marketing Officer. “Their 

knowledge, enthusiasm, 

and professionalism are 

unparalleled, making them 

perfectly positioned to realise 

Villa Maria’s full potential in 

the U.S.” 

Winebow is a recognised 

leader in the U.S. wine 

industry and has extensive 

experience working with wine 

brands that are dedicated to 

unique regions. 

“We are honored to partner 

with Villa Maria Estate. 

Their well-documented 

achievements and category 

leadership have earned 

them an outstanding 

reputation as pioneers in 

New Zealand wine,” said 

Ian Downey, Executive Vice 

President of Winebow Imports. 

“Villa Maria’s guiding 

principles are always 

pointing toward positive 

change. Their longstanding 

commitment to the 

relationship between 

responsible stewardship, 

community, and quality, 

resonates strongly in today’s 

market. We look forward 

to growing this renowned 

brand.” 

Villa Maria is the number 

one NZ brand in the UK, New 

Zealand’s largest market by 

volume. Despite that success, 

the company has historically 

under-indexed in the U.S. 

market, this country’s largest 

market by value. The shift 

to Winebow Imports is part 

of the Villa Maria’s overall 

strategy to reach its potential 

in the U.S. 

Winebow Imports will 

relaunch Villa Maria 

throughout the U.S. this 

month with a coordinated 

sales and marketing program 

to generate excitement 

and build awareness 

throughout the country. This 

will be closely followed by 

the launch of Villa Maria 

EarthGarden, a 100% Biogro 

certified organic range. 


New Product Releases 

T A Y L O R S E S T A T E 

Turn to an Aussie classic 

2018 Estate Cabernet 

Sauvignon 

Clare Valley 

2018 Estate Shiraz 

Clare Valley 

Estate Pinot Noir 

Chardonnay Brut Cuvée NV 

Clare Valley 

Estate Pinot Noir 

Rosé 2020 

Clare Valley 

The fruit for our classic 

cabernet is harvested 

from the family estate 

in the Clare Valley from 

a combination of the 

Loddon, Wakefield, 

and Angela blocks. 

For the 2018 vintage 

the winemakers 

experimented with 

extended skin contact 

with 8% of the blend 

remaining on skins 

under controlled 

conditions for 10 

months. The aim was 

to enrich the colour 

and tannin levels to 

strengthen the varietal 

expression. In doing 

so the richness, fruit 

concentration, texture 

and mouthfeel was 

extracted naturally with 

the results of this large 

scale experiment much 

to the winemakers’ 

delight. 

Alcohol: 14.5% 

Acid: 6.26g/L 

pH: 3.60 

Residual Sugar: 0.60 g/L 

This estate grown fruit 

was harvested and 

quickly transferred to 

the winery for 

destemming. Primary 

fermentation was 

carried out in stainless 

steel fermenters prior 

to using a pneumatic 

bag press where the 

pressings were later 

returned to the fruit to 

add weight and texture. 

The wine was then 

transferred to American 

oak barrels for 

secondary malolactic 

fermentation for 12 

months followed by 

fining, minimal filtration 

& bottling. 


Acid: 6.29g/L 

pH: 3.60 


Made from select 

parcels of Pinot Noir 

and Chardonnay from 

across various vintages 

with the final blend 

having slightly more 

Pinot than Chardonnay. 

Taylors Chief Winemaker, 

Adam Eggins, opts 

for including Pinot 

Noir with greater 

maturity as it delivers 

more complexity and 

texture to a sparkling 

wine assemblage. 

Adam earnt his stripes 

after working with 

Louis Roederer and 

Heemskerk as part of 

the Jansz project in 

Pipers Brook, Tasmania. 


Acid: 6.50g/L 

pH: 3.25 


The fruit for this wine 

was sourced from our 

grower partner in the 

Adelaide Hills. It was 

harvested in the cool of 

the night and quickly 

transferred to the winery 

using specialist grape 

bins that ensure any 

free run juice is kept 

separate from skins. Any 

free run juice extracted 

from whole berry 

pressing was transferred 

directly to stainless 

steel refrigerated tanks 

and was left clarify 

naturally. The remaining 

fruit was then very 

gently pressed, and the 

blush coloured juice 

transferred to stainless 

steel tanks. Both parcels 

then underwent a cool 

primary fermentation 

at between 12 and 

14 degrees to retain 

freshness. The wine was 

then fined, filtered, and 

bottled. 

Alcohol: 13% 

Acid: 5.59g/L 

pH: 3.30 


Tas 

Gro 

clim 

exp 

bala 

The 

com 

min 

and 

Foo 

Fish 

cho 

flavo 

com 

cha 


27

Supporting New Zealand wine 

growing from the ground up 

Become part of New Zealand’s centre for wine education 

and research 

The Marlborough Wine Research Centre resides in New Zealand’s largest wine 

growing area. Local wine producers, winegrowers, key industry players and NMIT 

Marlborough have come together to create the country’s centre for winemaking 

and viticulture. 

NMIT Marlborough offers an on-site research vineyard, wine sensory room, two 

laboratories, technology transfer theatre and micro-vinification unit, providing our 

viticulture and winemaking students with a world-class learning environment and 

opportunities to connect with all facets of the Marlborough Wine Research Centre. 

On-going collaborations with on-site industry partners including the Bragato 

Research Institute (BRI), Marlborough Research Centre (MRC), Wine Marlborough 

and Plant and Food Research ensure NMIT viticulture and winemaking 

programmes remain on the cutting edge of industry research. 

Developed in consultation with key industry players, NMIT Viticulture and 

Winemaking programmes are tailored to the needs of the wine industry. These can 

be delivered at the workplace, online or at the Marlborough Campus. 

Programmes include: 

> New Zealand Certificate in Primary Industry Skills (Level 2), designed to help 

students gain practical skills and knowledge for entry level roles in the 

viticulture industry. 

> New Zealand Certificate in Cellar Operations (Level 3) teaches the hands-on 

basics of winemaking and finishing procedures during a winery harvest while 

Level 4 students further develop these skills on placement. 

> New Zealand Certificate in Horticulture Production (Fruit Production) Viticulture 

(Level 4) provides viticulture industry-based individuals with the skills and 

knowledge to supervise winegrowing operations. 

> The three-year Bachelor of Viticulture and Winemaking (Level 7) is available to 

students interested in a more in-depth understanding of wine and viticulture and 

can be studied on-campus or online nationwide. 

Touch base with us today to discuss upskilling your team 

with one of our tailor-made courses or programmes. 

nmit.ac.nz/winegrowers-hub 

> Primary Industries (Level 2) 

with Viticulture strand 

> New Zealand Certificate 

in Cellar Operations 

(Level 3) 

ONLINE 


in Cellar Operations 

(Level 4) 


in New Zealand Certificate 

in Horticulture Production 

(Fruit Production) - 

Viticulture (Level 4) 

> Bachelor of Viticulture 

and Winemaking (Level 7)

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. 

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. 


29

Tastings | Pinot Gris 

Pinot based 

wines 

The Pinot family is the most 

versatile, diverse and mutable 

of all in the Vinifera world. Best 

known is Pinot Noir and Pinot 

Gris, with some Pinot Blanc to 

be found in NZ too. Pinot Noir 

based Roses and Sparkling wines make 

some of the most elegant wines within 

their categories across the country. 

In the Pinot Noir category it was exciting 

to see wines from all of the major regions 

of NZ where Pinot Noir is grown. The 

diversity, range of styles and increasing 

personality in the wines, reflects NZ’s 

leading position as perhaps the most 

suitable country in the new world (ie 

outside of Europe) to grow the variety. 

Pinot Gris is made with less ambition 

understandably as it’s a less noble 

variety but to avoid blandness it needs 

to be made in a concentrated style 

with fresh acidity. Then flavours in the 

attractive pear to passion fruit spectrum 

with additional some savoury notes on 

top, will come through. The best wines 

stood out as wines of clear character 

and varietal personality. 

Pinot Noir base rose can make the 

most elegant rose wines as the elegant 

supple berry notes of the variety shine 

through. All wines submitted were fresh, 

from the 2020 vintage and from diverse 

regions across the country. The best 

wines showed extra layers of depth and 

weight without sacrificing freshness and 

varietal character. 

$18.95 

TASTING 

TEAM 

TOP 

CHOICE 

Yealands Reserve 

Pinot Gris 

Marlborough 2020 

Simon Nash: Nice lemon 

colour, bright, lively lemon 

scented aromatics, not 

highly varietal, crisp on entry. 

Sound balancing acids, 

with lime and citrus notes. 

Develops well on the finish. 

Barry Riwai: Pale with lemony 

hues. Peach and pear with 

mealy, yeasty notes held 

within a dry structural palate. 

Good length, with warmth 

and some richness. 

Olly Styles: Heather, green 

leaf and herbal notes, 

rose petal, blossom - all 

sorts. Quite light across 

the palate despite a good 

body, prominent acidity 

but finishes well with good 

length and interest. 

Points: 91 


Pinot Gris 

Ara Single Estate Pinot Gris 


Simon Nash: Pale, fresh looking, nice green pear aromas, 

well balanced soft fleshy fruit, off dry, youthful, well made 

and looks better a 2 nd time. 

Barry Riwai: Super pale, crystal. Clear delicate nose floral 

and spicy. Fruit freshness with subtle talcomb perfume 

and flavours. Line length and concentration. 

Olly Styles: Nice, clean, white fruit and blossom notes. Very 

pungent and aromatic. Nice rounded palate, well made. 

Points: 90 

$21.99 

$14 

Old Coach Road 

by the Seifried Family Pinot Gris 2020 

Nelson 2020 

Pinot Gris | Tastings 

Simon Nash: Gris tinged lemon colour, bright/full, quite 

reserved, bready nose, off dry style, supporting acidity, 

citrus/lime tinged character. Soft finish. 

Barry Riwai: Citrus blossom, crunchy white nectarine on 

the nose and palate. The palate is quite restrained, good 

freshness and well made. 

Olly Styles: Pretty aromas, nice white blossom, hint of 

peach. Nice, nervy palate with very high acidity. 

Points: 87 

Domain Road Vineyards Defiance 

Pinot Gris 

Central Otago 2020 

Simon Nash: Nice lemon colour, bright, hint of nectarine, 

suggestion of fruit weight, nice tart on entry, crisp acids, 

lime and citrus notes. Sound. 

Barry Riwai: Pear drops and candied lime zest, very fine 

with tight line of acidity. Fresh morish finish. 

Olly Styles: Nice pear, blossom tones, a hint of nut. Nice 

palate weight, good acidity. 

Points: 87 

Zephyr Pinot Gris 


Barry Riwai: Yellow fleshed peach and barley water on the 

nose, complex roasted stone fruits flow through to 

the palate. Some warmth on the finish but a generous 

dry style. 

Olly Styles: Intruiging nose on this wine which pushes 

into nutty, more aged tones. Could this be a stylistic 

approach? Still, nice phenolic/acid interplay on the 

palate. 

Simon Nash: Bright lemon, fresh, hint of sulphur or mineral 

with some wet stone notes on the nose, soft entry, not a 

clear varietal or fruit character initially, round, citrus finish. 

Points: 86 

$27 

$24 

$24.95 

Yealands Estate Single Vineyard 

Pinot Gris 


Simon Nash: Quite full colour, lemon bright, lifted 

aromatics, quite full, dry/off dry style, citrus and lime fruit, 

quite defined, almost a tad austere . Will develop.. 

Barry Riwai: Peach, and yeasty meal characters. Rich 

palate with an interesting creamyness, full bodied and 

dry. Classic ripe dry Pinot Gris, really like the peaches and 

cream elements. 

Olly Styles: Somewhat neutral, if not quite subtle bouquet 

- talcum powder, rose petal, blossom. Nice palate, lithe, 

fresh, complex, good phenolic interplay. 

Points: 90 


31

Tastings | Pinot Gris 

Esk Valley Pinot Gris 

Hawke's Bay 2020 

Simon Nash: Full gris tinged, quite bright, soft aromatics, 

perfumed even, hint of florals, nice full style, good weight 

balancing acids, classic slight lactic note, varietal, quite a 

lot going on here. 

Barry Riwai: Palest pink tinge also cranberry and musk 

notes on the nose. Palate is super ripe golden peach, dry 

and full bodied with warmth. 

Olly Styles: Quite grapey on the nose! Seems a touch lifted 

but with a big palate entry. A textural wine, with phenolics 

showing on the finish. 

Points: 88 

19.99 

$17.95 

Babydoll Pinot Gris 


Simon Nash: Pale, bright, fresh, lively looking, nice lifted, 

zesty lemon citrus bouquet, lemon fruit characters on 

entry, up front, not especially varietal yet. 

Barry Riwai: Cooler expression, lime, lemon thyme couple 

with sweet red apple. Firm palate with loads of flavour on 

the finish and surpisingly gernerous proportions given the 

cooler aromas. 

Olly Styles: Pear drop, white fruit, talcum powder – complex 

nose. Slips through on the palate. 

Points: 86 

Terrace Edge Pinot Gris 2020 

North Canterbury 2020 

Simon Nash: Very full colour, almost heavy lemon, ripe, 

melon/peach flesh, quite heavy aromatics, perfumed, soft 

on entry, almost rich almond and sweet shortbread, bit 

hot on finish. 

Barry Riwai: Tropical pineapple aromas flow through to the 

palate with mango. Broad midpalate and soft finish make 

this a crowd pleaser. 

Olly Styles: Very sweet, candied, candyfloss nose. I actually 

quite like the candy note which also comes through on 

the finish, and the phenolic interplay with the body. 

Points: 90 

$26 

Villa Maria Cellar Selection Pinot Gris 


Simon Nash: Full colour, bright, quite broad bready notes, 

soft on entry, quite ripe almost fleshy, with nectarine 

characters, sound acidity, full style, quite well expressed. 

Barry Riwai: Palest pink tinge also cranberry and musk 

notes on the nose. Palate is super ripe golden peach, dry 

and full bodied with warmth. 

Olly Styles: Quite nice pear drop, Vosges sweets, sappy, 

resiny, interesting. Nice, broad, palate with a lovely 

presence, good intensity and good length. Well made 

and nice. 

Points: 90 

$17.99 

$19 

Seifried Nelson Pinot Gris 2020 

Nelson 2020 

Simon Nash: nice lemon colour, bright, fresh, attractive 

quite mineral zesty citrus nose, good fruit expression, mid 

palate weight, nice phenolics, grip, good texture, v nice 

finish. 

Barry Riwai: Rose gold hues, sweet spice, cinnamon and 

clove poached pear. Full broad palate, some sweetness 

but balanced by the weight of the wine. 

Olly Styles: Lovely, white tea colour - a more fitting colour 

for Pinot Gris, let's be honest. Intriguing, nutty, perfumed, 

rose petal nose. Well built on the palate, expansive but 

well-controlled. Acid is good. 

Points: 87 

$15.95 

Yealands Pinot Gris 


Simon Nash: Gris tinged , mandarin scented, on the 

palate alomost orange pith, soft finish. 

Barry Riwai: Cooler lime and cashew notes with a hint of 

green melon. Lean and dry with an appealing zesty finish. 

Olly Styles: Very pungent, floral, pear and peach aromas. 

Nice, svelte, textured palate with good interest and a 

springy acidity. 

Points: 90 


Pinot Gris | Tastings 

Lawson's Dry Hills Reserve Pinot Gris 


Simon Nash:Full colour, bright, lemon gris tinge, soft quite 

broad, with nectarine characters, quite grippy phenolics, ripe 

peach fruit but grippy characters despite sound acidity. 

Barry Riwai: Candied peel, dried pear and hints of quince 

paste. Appealing bottle aged characters, brulee, red 

toffee apples. 

Olly Styles: Golden colour with aromas of baked apple, 

cinnamon, and some oak perhaps? Lovely, filling palate 

weight that gives way to a textured finish. Really good 

length, finishing on apple. 

Points: 88 

$30 

$31 

Greywacke Pinot Gris 


Simon Nash: very full colour, almost heavy lemon, heavy, 

concentrated ripeness vanilla, manuka honey notes, has 

grippy phenolics, chunky pineapple. 

Barry Riwai: Honey, lemon meringue on the nose are 

followed by apricot and peach on the palate. The sweet 

finish works well with the honeyed expression. 

Olly Styles: A touch lifted, it seems, but this is my personal 

Pinot Gris of the day, and I don’t care who knows it. 

Evidently sweet but with a really delicious body and 

mouthfeel. Finishes on a very long note of stewed apple 

and apple crumble. Golden delicious; gold and delicious! 

Points: 87 

Three Miners Miner's Right Pinot Gris 


Simon Nash: pale, quite bright a little light, lemon, chalky 

almost limestone notes, nice juicy soft fruit, lime and 

lemon, good acidity, very clean across the palate. Finishes 

nicely. Good. 

Barry Riwai: Very pale, lime marmelade and lemon curd. 

Sweet spice and pear on the palate, zesty acidity is 

balaced by a touch of sweetness. 

Olly Styles: Very pretty, floral, white fruit aromas – quite 

perfumed. Maybe showing a touch of age? Very 

enjoyable, very juicy palate. Good length. Knows what it 

wants to be all the way through. Ends on a note of slightly 

bruised apple – for drinking now. 

Points: 90 

$28 

$34.99 

Gustave Lorentz Reserve Pinot Gris 

Alsace 2018 

Simon Nash: Full lemon with gris tinge, orange tree flower 

notes, not varietal, ditto palate. Some mandarin fruit soft. 

Barry Riwai: Pink grapefruit zest, blood orange flavours, 

gently finish with a touch of sweetness. 

Olly Styles: Reused teabag colour. Lifted, steely, baked 

apple. Big palate. 

Points: 84 


33

Tastings | Pinot Noir 

Pinot Noir 

$45 

Holly Matahiwi Estate South Series 

Pinot Noir 

Wairarapa 2019 

Simon Nash: Dark, bright, sweet lifted almost perfumed, 

parma violet notes, beguiling juicy softness, nice 

supporting wood and other characters. Good fruit 

weight and length. 

Barry Riwai: Game, roasted cherry and an impression 

umami savouryness. Oak is there but with an 

impressive level of fruit weight and sweetness. Great 

carry on the finish, plush. 

Olly Styles: Very deep, dark and broody with a whack of 

oak there as well. Nice fruit and good oak. Finishes well, 

a bigger Pinot Noir. 

Points: 92 

Auntsfield Single Vineyard Pinot Noir 


Simon Nash: Very dark, almost, black/ruby, bright, dark 

berry, quite rich, soft, ripe on the palate, round, coating 

tannins, nice grip, good depth and presents layers, 

complex and layered. 

Barry Riwai: Dark purple hues, super concentrated look. 

Vanilla, mocha oak support very ripe plum jam and 

mixed berry fruit flavours. 

Olly Styles: A somewhat metallic note on the nose along 

with some nice forest fruits. Quite an earthy palate and 

packs a bit of a punch too. 

Points: 90 

TASTING 

TEAM 

TOP 

CHOICE 

$40 

$46.99 

Domain Road Vineyard - Pinot Noir 


Simon Nash: Ruby, dark red, vinous, bright, smoky/ 

woodsmoke, olive tinged fruit style, grippy tannis. 

Barry Riwai: Black Forest gateau, cherry liqueur and bitter 

chocolate. Still very youthful, with promonent sweet oak 

but very complex layers of fruit flavour and savoury 

earthy tones. 

Olly Styles: Pretty, leafy, herbal fruit, cedar box, red wax. 

Very pretty, svelte palate, lovely, sinewy texture and length. 

Long. Great. 

Points: 90 

$40 

Wild Earth Pinot Noir 


Simon Nash: Rouge, soft quite light looking, charry, lifted, 

berry fruit, not complex but forward berry/cherry fruit. 

Not long on the finish but sound. 

Barry Riwai: Lifted red fruits, raspberry fruit leather with soft 

spice and gamey flavours. Very soft palate with berries 

cream finish. 

Olly Styles: Macerated cherry and bark notes. Supple 

palate entry and nice structure. 

Points: 87 


Pinot Noir | Tastings 

$29.95 

Babydoll Pinot Noir 


Simon Nash: Deep colour, bright, leafy, light with olive 

tones on the nose, quite mineral, soft fruit, not complex. 

Barry Riwai: Cherry berry and charr, very young bright and 

fresh. Cedary oak comes through on the palate needs 

some time to settle. 

Olly Styles: Quite a vinous, deep nose, quite a lot of oak; 

nice, svelte palate, pretty, juicy, well-made. Nice length, 

touch of bitterness on the finish. 

Points: 86 

$21.05 


Pinot Noir 


Simon Nash: Dark, quite chunky looking, bright, quite 

charry, toasty, heavy style, ripe fruit, vanilla char, forward 

style, with saddle leather and cherry polish overlay. 

Barry Riwai: Strawberry and baked tamarillo aromas with 

savoury oak flavours. Bold use of oak that, for the moment, 

pushes ahead of the fruit. 

Olly Styles: Smokey, charry black plum notes. Sweet fruit 

core but a bit too enveloped on the “Dark Side” for my 

taste. 

Points: 90 

$27.99 

Sileni Cellar Selection Pinot Noir 2020 


Simon Nash: Nice bright crimson, vinous looking, 

berry char, with some bacon fat, savoury, nice chewy, 

juicy, lifted, black berry jam style, sweet finish which is 

attactively done. 

Barry Riwai: Lifted cherry with licorice, more plum and 

sweet oak spice on the palate. Generous fruit. 

Olly Styles: Very pretty, autumnal notes. Herbal, light-of-foot, 

nice freshness. Pretty. 

Points: 87 

$19.99 

Diggers Law Pinot Noir 2019 


Simon Nash: Good dark bright, vinous, mineral and wet 

stone on the nose, some nice black berry fruit, round, 

soft across the palate, nice light juicy chewy tannins. 

Good finish. 

Barry Riwai: Wild strawberry on the nose with ripe red 

cherry on the palate. Well handled oak give structure and 

sweetness, this is a more delicate, savoury style. 

Olly Styles: Black fruit compote, nice perfume, seems 

almost lifted. Velvety palate, very vinous through the midpalate, 

nice juiciness. 

Points: 90 

Zephyr Pinot Noir 


Simon Nash: Dark berry, bright, velvet, chunky/dark 

chocolate, smooth galaxy chocolate, quite rich, good 

depth, mouth coating tannins, soft, fleshy ripe fruit, 

crowd pleaser. 

Barry Riwai: Black Doris plum, pomegranite molasses with 

toasted grains and sweet vanillin spice. Firm wine with 

structural tannin. 

Olly Styles: Broody, deep, vinous. Vinous palate too. Quite 

grunty, raisiny. 

Points: 87 

$32 

$24.99 

Esk Valley Pinot Noir 


Simon Nash: dark, deep crimson, bright, nice intense 

milk chocolate, good richness, nice weight of soft ripe 

berry fruit, with good grip, supporting tannins, well layered. 

Nice finish. 

Barry Riwai: Mulberry aromas that give way to cranberry 

and cocoa flavours on the palate. Firm tannin with a 

lingering dry finish. 

Olly Styles: Cherry, toasty, smoky notes. Sappy too. Nice, 

juicy palate. 

Points: 86 


35


$33.99 

Holly Matahiwi Estate Pinot Noir 

Wairarapa 2019 

Simon Nash: Dark red, quite full depth of colour, intense 

milk chocolate, good ripe berry flavours, good grip and 

juicy soft fruit. Medium levels complexity and finish. 

Barry Riwai: Dense red fruits, blackberry and dark charr. 

Firm, full palate in a riper style that has oak in support. 

Nicely made opulent style with balance. 

Olly Styles: High impact oak, stewed red fruit notes with 

spice. Nice, juicy. Diaphanous on the palate. 

Points: 90 

$39.99 

Goldfields Pinot Noir 2019 


Simon Nash: Nice bright crimson, vinous looking, ripe 

berry strawberry and shortcake on the nose, ripe good 

supporting acidity. 

Barry Riwai: Raspberry, loganberry flavours and aromas. 

Great fruit drive to this wine with a soft yet complete 

palate with an array of flavour both fruit driven and 

complex. 

Olly Styles: Nutmeg and orange on the nose. Nice, juicy 

palate. Fresh and quite pretty. Quite beguiling. 

Points: 91 

Giesen Uncharted Pinot Noir 


Simon Nash: Full dark crimson red, juicy berry quite soft, 

nice berry fruit , juicy not complex, ditto on the palate, ripe 

juicy soft not intense but well presented. 

Barry Riwai: Baked red apple and cherry compote, 

coupled with sweet spice and toasted almonds. 

Olly Styles: Red fruit macerated in schnaps. Broad palate, 

bit clunky but some nice cherry and red fruit notes push 

through on the finish. 

Points: 86 

$24.99 

$24.99 

Main Divide Pinot Noir 


Simon Nash: Vinous, dark rouge, charry, lifted, ripe tones, 

berry shortcake, juicy, soft, forward and almost fleshy fruit, 

supporting juicy tannins. 

Barry Riwai: A little closed at first, some firm tannin on 

the palate that slowly opens up to a toasted grains and 

roasted meats, caramelised flavour spectrum. 

Olly Styles: Oak, fruit pushing into secondary aromas. Very 

sweet fruit core with nice, juicy length. 

Points: 87 

Villa Maria Earth Garden Pinot Noir 


Simon Nash: Good dark bright, vinous, mineral and wet 

stone on the nose, some nice black berry fruit, round, soft 

across the palate, nice light juicy chewy tannins. Good 

finish 

Barry Riwai: Baked red apple and cherry compote, 

coupled with sweet spice and toasted almonds. 

Olly Styles: Black fruit compote, perfume, quite bright. 

Velvety palate, very vinous through the mid-palate, nice 

juiciness. 

Points: 86 

$29.99 

$32 

Terrace Edge Pinot Noir 2018 


Simon Nash: Soft rouge, berry compote, quite intense 

on the nose, nice fleshy fruit, medium weight, good 

supporting acidity well made with good length and zest 

to the finish. 

Barry Riwai: Strawberry jam aromas, more meal and lightly 

toasted grains on the palate. Gentle wine with tannins 

that will work well with food. 

Olly Styles: Pot pourri, herbal, cherry notes - also a fair 

dose of celery. Nice, lithe palate which finishes fresh and 

pretty. Touch dry on the finish. 

Points: 87 


Pinot Noir | Tastings 

Auntsfield Hawk Hill Pinot Noir 


Simon Nash: Nice soft rouge, attractive, good lifted, 

juicy brambley, quite intense bouquet, good grip, nice 

tannins and juicy chewy berry expression. Quite intense 

and tight. Nice finish. 

Barry Riwai: Berry pie, sweet spice with some interesting 

toffee, caramel notes. All the wines of this vintage have 

a similar ripe red fruits spectrum with gentle palates and 

firm tannin. 

Olly Styles: Stewed fruit, oak. Quite a powerful wine that is 

all about black fruit and broodiness. Warm. 

Points: 90 

$29.99 

$53 

Pegasus Bay Pinot Noir 


Simon Nash: Dark also vinous, nice intense, milk 

chocolate, sweet oaky style, lifted and ripe, round, juicy 

with supporting tannins. Cuddly with good grIp and lively 

acids on the finish. 

Barry Riwai: Red plum with sweet oak aromas, some fine 

herbal notes too. Velvity texture on the palate, showing 

some maturity but still very fine. 

Olly Styles: Quite broody, stewed fruit. Nice, textured, 

lengthy palate. Juicy and long, with flavours running the 

length of the finish. 

Points: 88 

Trinity Hill Lost Garden Pinot Noir 


Simon Nash: Quite light or rouge colour, bright, raw, 

almost, nettley sauvage notes, green tinged almost 

greengage nose. 

Barry Riwai: Cool greener wholebunch characters, bayleaf, 

greywacke and pink grapefruit. A refreshing alternate style 

that's layered with flavour. 

Olly Styles: Quite a white wine nose - perfumed, and a hint 

of greenness – comes across like a Tunes sweet (which 

I like!). Very fresh, very linear, harvested quite early in the 

piece? Still has a lot of youthful charm. 

Points: 87 

$25 


37


Satyr Foothills Pinot Noir 2019 


Simon Nash: Orange ruby bright, lifted quite bricky, 

ie dusty berry fruit, mid weight, dry, forward style, ripe, 

sound finish. 

Barry Riwai: Garnet hues, lifted red fruits. 

Olly Styles: Like an old wardrobe: dried petal, wood, etc. 

Nice palate entry though, juicy, interesting. 

Points: 83 

Vergence Red MK1 

Otago 2018 

$29.99 

Simon Nash: Dark, deep, olive green nose, quite nettley 

almost, leafy and savoury style, ripe but slightly soupy, 

sweaty on the palate. 

Barry Riwai: Cola berry, dried fig and prunes. Looks like 

a super ripe style that has dried fruit flavours and big 

structure. Has mellowed a little with time. 

Olly Styles: Very attractive nose, very black fruit, cassis, 

plum and cherry. Svelte entry, supple, big style of Pinot, but 

still attractive in that style. 

Points: 86 

$40 

$22.95 

Trinity Hill Hawke's Bay Pinot Noir 


Simon Nash: Medium colour, quite lightweight looking, 

ripe, honeycomb, lifted fruit, on the palate though quite 

loose knit. 

Barry Riwai: Prune and mulberry aromas, oak tends 

to lead the palate but gives an intersting muscavado 

sugar flavour. 

Olly Styles: Nice, supple, complex velvety palate. Juicy, 

fresh, long and pretty. Good fresh, bright fruit here. 

Points: 88 

Lawson's Dry Hills Reserve Pinot Noir 


Simon Nash: Nice dark ruby crimson colour, good weight 

of strawberry fruit, a little light, juicy leafy fruit. Sound and 

balanced but lacks weight and depth. Solid finish though. 

Barry Riwai: Strawberry preserve, gentle gamey palate with 

medium intensity. 

Points: 88 

$35 

Three Miners Warden's Court Pinot Noir 


Simon Nash: Nice rouge soft and vinous. Lifted, quite 

berry/strawberry compote, with leafy tones. On the palate, 

nice mid weight, berry juicy and chewy style. 

Barry Riwai: Red apple and roasted sweet spice aromas, 

sweet pink rhubarb flavours. The oak integrates seemlessly 

and gives length to a fine toffeed finish. 

Olly Styles: Pretty red fruit and cassis notes, with smoky oak. 

Points: 88 

$42 

$59.99 

Giesen Single Vineyard Clayvin 

Pinot Noir 


Simon Nash: Nice solid vinous dark red mature fruit. Good 

weight of fruit. Soft and polished. Sound fruit. Medium 

weight. Sound with nice berry fruit and a balanced finish. 

Barry Riwai: Game and raspberries, sweet vanillin on the 

finish. Showing its age well with gentle, rounded tannins. 

Olly Styles: Cedar, cinnamon, camphor notes. A quite nice, 

macerated plum and star anise note. 

Points: 83 


Pinot Rosé 

$24.99 

Pinot Rosé | Tastings 

Domain Road Vineyard - Pinot Noir Rosé 


Simon Nash: Attractive pink, bright lively looking, quite 

zesty nose, berry chocolate, nice fruit weight mid palate, 

good grip and attractive chewy tannins, leafy notes but 

but good balance. 

Barry Riwai: Raspberry, sweet briar rose and spice. Tight 

palate, bright silken acidity that surrounds a touch of fruit 

sweetness. 

Olly Styles: Light pink. Talcum powder and new plastic toys 

on the nose. Lean, but a nice juiciness through the palate. 

Points: 91 

TASTING 

TEAM 

TOP 

CHOICE 

Waimea Pinot Noir Rosé 2020 

Nelson 2020 

Simon Nash: Nice pale onion skin/pink tinge, bright, hint 

of savoury character, quite char ripe, especially in mid 

palate, a little short. 

Barry Riwai: Wild strawberry and musk rose, full dry style 

with super crisp acidity. Reallly lively on the palate. 

Olly Styles: Light salmon, onion-skin, peach skin colour. Bit 

dusty on the nose, nice acidity, decent. 

Points: 86 

$17.99 

$27 

Villa Maria Cellar Selection Rosé 


Simon Nash: Lipstick orange/pink bright tinge, quite heavy 

raspberry fruit nose, nice leaf tinged, juicy, touch herbal 

palate. Mostly dry, medium finish. 

Barry Riwai: Red plum on the nose, cherry flavours and 

brambles on the palate. Very structural dry palate, little 

hint of tannin would make this a great food wine. 

Olly Styles: Blood orange colour. Reticent nose, with a bit 

of talcum powder. Nice palate, well made, juicy, finishes 

fresh and dry. 

Points: 88 

$19 

Seifried Nelson Pinot Noir Rosé 

Nelson 2020 

Simon Nash: Full strawberry pink, bright, jam on entry, 

spice and jammy notes, ripe and juicy across the palate, 

sweet fruited, not complex, easy drinking. 

Barry Riwai: Cherry and red apple, a little hint of rosehip 

syrup. Baked cherry comes through the palate with a 

sovouryness on the finish. 

Olly Styles: Pinky salmon, partridge eye colour. Noticeable 

Residual Sugar. Quite straightforward but appealing 

palate albeit a touch confected. Sweet, fresh, chewy. Still 

has a nice Pinot-esque charm to it. 

Points: 86 


39

Tastings | Pinot Rosé 

Zephyr MK1 Organic Rosé 


Simon Nash: Pale pink, bright, soft strawberry notes, soft 

with leafy characters, a little lean and tad short. 

Barry Riwai: Candyfloss and toffee apple, bright fresh 

palate with hints of wild thyme. 

Olly Styles: Very pale pink. Vinous, talcum powder nose, 

blossom, florals. Lean, fresh. 

Points: 83 

$28 

Awatere River Spindrift Rosé 2020 


Simon Nash: Pale pink, bright, lifted, quite savoury notes on 

the nose, lighter style, strawberry fruit character, off dry. 

Barry Riwai: Palest pretty pink, delicate white rose, red 

apple and pomegranite. Very good intensity, great carry 

and bright savoury finish. 

Olly Styles: Light ballet-slipper pink. Nose comes across a 

touch dusty. 

Points: 85 

$29.99 

Greystone Rosé 


Simon Nash: Quite heavy pink almost trending to orange, 

heavy quite sweaty nose, ripe, strawberry jam on the 

palate, soft, off dry, juicy round style. 

Barry Riwai: Peach and stewed yellow apples on the nose 

give way to berry fruit compote. A touch of tannin gives 

structure to the finish. 

Olly Styles: Copper and pink hues. Quite a forward, 

pungent nose of negroni and boiled sweets. Broad, sweet 

palate, brought into focus later on. Acidity seems a touch 

sour. Decent length. 

Points: 84 

$25 

Photo by Dennis Vinther 


Domain Road Vineyard 

Domain Road Vineyard 

has two vineyards 

in Bannockburn, 

the home vineyard 

on Domain 

Road, with a 

Cellar Door on our Defiance 

Vineyard on Felton Road. 

Owned locally by myself, 

Graeme, and my wife Gillian, 

the vineyards are now 

managed by our son Steven. 

As we complete our 16th 

harvest our philosophy has 

always been to tend the vines 

with thought and care, with 

a move over recent years 

towards organic production 

and 2021 marks the start 

of our certification process. 

We have a small valuable 

team helping Steven in the 

vineyard, and welcoming our 

customers at the Cellar Door. 

In 2006, we produced 

our first Pinot Noir Rosé, 

beginning our love for this 

wine and winning praise from 

our customers. 

The vineyards have been 

planted with deference 

to the local gold mining 

activity during the 19th and 

early 20th centuries. This left 

the vineyards with a mix of 

mined and unmined land 

which fitted the production of 

different grapes perfectly. The 

sites are planted with Pinot 

Noir, Pinot Gris, Chardonnay, 

Riesling and Sauvignon Blanc 

grapes. 

We pride ourselves on producing 

a range of ten award winning 

wines, with consistent high quality 

across the range. Most of the 

Carefully crafted on a 

Central Otago family vineyard 

WINNER OF OVER 100 

INTERNATIONAL ACCODLADES 

wines are available for tasting at 

the Cellar Door, where visitors are 

welcome every day from 11am to 

5pm. 

Bannockburn • Central Otago • New Zealand 

www.domainroad.co.nz 

Cellar Door open 7 Days 11am -5pm • 263 Felton Rd Brannockburn

Feature | Yealands 

TOP WINES 

FROM A PASSIONATE 

WINEMAKER 

Natalie Christensen, 

Chief Winemaker 

for Yealands, has 

many passions 

in life and found 

her love for wine 

through a series of experiences 

that began with her completing 

a Bachelor of Music and a 

Master of Science (receiving first 

class honours) at Canterbury 

University, as well as becoming a 

classically trained double bass 

player. During university Natalie 

was working in a wine bar and as 

a volunteer fire fighter with early 

ambitions to work for the New 

Zealand film industry composing 

musical scores, or to forge a path 

in musical therapy, interested in 

the connectivity of music and the 

different experiences that people 

have when listening to music. 

However, life took an unexpected 

turn when Natalie moved to 

Marlborough in 2006 to complete 

a harvest with Saint Clair and 

she began to connect the dots 

between her various passions 

and experiences. Her time as a 

fire fighter had taught her to work 

with heavy hoses and in steel toecapped 

boots; her knowledge 

and love of wine was sparked 

through her time in the wine bar; 

even her musical training would 

play its part in her approach to 

winemaking. A single vintage of 

exhausting but exhilarating work 

in the cellar was all it took for 

Natalie to realise her true calling 

was as a winemaker. 

While working full-time as Saint 

Clair’s Assistant Winemaker she 

was also studying part-time 

to gain a Graduate Diploma 

in Oenology from the Eastern 

Institute of Technology in Hawke’s 

Bay, but this juggling act paid off 

and she graduated top in her 

year. 

Natalie became part of the 

full-time Yealands winemaking 

team in 2015 after working as 

Winemaker at La Cana in Rias 

Baixas, Spain making Albariño 

for the Jorge Ordonez group. 

By 2018 she had been named 

as one of the World’s Most 

Influential Women in Wine by The 

Drinks Business and by January 

2019 she had become Chief 

Winemaker at Yealands. 

Yealands Reserve Pinot Gris 

2020 (voted Top Wine in Wine NZ 

Magazine’s Autumn 2021 Tasting, 

led by Simon Nash MW) and 


Pinot Gris 2020 (voted Runner Up) 

are both sourced from Seaview 

Vineyard. 

Natalie strives to create wines 

that are true to site and season 

and in her own words, she 

doesn’t like to “fiddle” too much, 

preferring to allow the wines 

to express where they come 

from. The Reserve Pinot Gris has 

concentrated notes of young 

apricot, quince and warming 

baking spice and has a very 

luscious and generous palate, 

balancing fruit and acidity with 

a long dry finish. The Single 

Vineyard Pinot Gris is brimming 

with pear drop and fig, subtle 

spice and perfectly balanced 

with a lingering finish. 

42 


INSPIRED BY THE COAST

Feature | Matahiwi Estate 

Amazing 

Matahiwi 

Matahiwi 

Estate was 

established in 

1998 by wine 

lover Alastair 

Scott. He 

looked around the New Zealand 

wine regions as to where best 

to start his wine business and 

eventually settled on our site in 

the northern Wairarapa. 

The area – the Opaki Gravels 

outside Masterton – is amazing. 

It was first identified by the 

pioneering Frenchwoman Marie 

Zelie Beetham more than 120 

years ago and is credited with 

producing the region’s first 

pinot noir vintage in 1897, but 

prohibition came and the grapes 

were pulled out in 1905. 

We are a small but very 

dedicated team who work to 

deliver the best wine in every 

bottle. From every day drinkers 

to cellar worthy trophy winners! 

Especially for our reserve range 

– Holly and now Holly South 

Series. Named after the owners’ 

daughter Holly, they demonstrate 

the best from the vineyard and 

winemaking team. 

We follow the Sustainable Wine 

New Zealand practices including 

a small farm of chickens, ducks 

and a couple of kunekune pigs 

named George and Brad! Great 

wine is made in the vineyard and 

we are lucky to have vineyard 

manager Karina Southey 

working the vineyard for over 10 

years. She knows the vineyard 

like the back of her hand and 

delivers great quality grapes for 

winemaker Miles Dinneen to work 

his magic on. 

Miles comes to us from the 

Hawkes Bay, although he went 

to school over the back fence of 

the vineyard, and has been in 

the wine industry for more than 

twenty years. Since joining the 

team four vintages ago he has 

produced a plethora of award 

winners, with a few trophies for 

good measure! He believe the 

Wairarapa is under-appreciated 

as a wine region, and has 

significant growth opportunities 

so keep an eye out. 

The majority of the planting 

is Pinot Noir with the obligatory 

Sauvignon Blanc, mainly for Texas, 

as well as a small amount of 

Pinot Gris and Chardonnay. 

We market these wines locally 

in the on and off trade as well 

as export more than 50% of 

production. The overseas markets 

love listing a small family owned 

winery from one of the smallest 

wine regions as something 

different to offer their consumers. 

We also love running events 

at the winery and we’re active 

on social media with a goal of 

sharing our story - we’re serious 

about the wine, but can still 

have fun growing, making and 

selling it! Each year we run two 

sell out events, the ‘Pick your own 

Rose’ and ‘Winemaker for a Day’ 

as part of Wellington on a Plate 

event. These events give people 

a hands on experience in a 

vineyard and a winery as well a 

lot of fun! People loving seeing 

the inside workings of the winery 

and lunching amongst the big 

stainless steal ferments in the 

middle of winter! 

Our online wine club get early 

access to events and new releases 

as well as great deals throughout 

the year. Join Club ME today - 

www.matahiwi.co.nz 

44 


“Proving that New Zealand 

can play alongside Italy... 

this sparkling from Matahiwi Estate has plenty 

of ripe red berry fruits, frothy fizziness, and 

palate-cleansing apple and citrus characters” 

The Drinks Business, UK 

• Top 10 for Great Value Sparkling 

Rose and Gold in the Drinks Business 

Sparkling Masters (UK) 

• Gold by Dish Magazine 

• Recommended and Best Buy 

by Cuisine Magazine 

RRP 

$ 

28 .99 

Club Me 

exclusive price 

$ 

20 

Stock up on bubbly today! 

Use the code TAKE10 for an extra 10% off 

the discounted Club ME online pricing. 

Locally owned Wairarapa winery producing great wine for great people. 

Check out the rest of our award winning wines online including 

Pinot Noir, Chardonnay, Sauvignon Blanc and Pinot Gris.

Feature | Gibbston 

The valley of the vines 

The most rugged of the Central 

Otago wine subregions, Gibbston 

has a plethora of wineries to 

explore, from the luxurious to the 

rustic. Charmian Smith offers 

a guide to the wineries nearest 

Queenstown and Arrowtown. 

Gibbston is known 

as “the valley 

of the vines” 

and no wonder. 

Between the 

craggy Nevis 

Bluff at the eastern end and the 

distinctive Judge and Jury rocks 

presiding over the western end, 

vineyards cover the warm, north- 

46 


Gibbston | Feature 

The Gibbston cycle trail runs along the cliffs above the Kawarau river while Gibbston Valley winery, home vineyard 

and lodge nestle below the hills. 

facing slopes above the highway. 

Far below, the might blue-green 

Kawarau forces its way between 

rock walls of the gorge. It’s best 

seen from the Gibbston cycle 

and walking trail, the historic 

bungee bridge - or from the 

spine tingling road to Chard 

Farm. 

Like nearby Arrowtown and 

Queenstown, Gibbston was 

part of the 1860s gold rushes. 

Then sheep farming took over 

as several old wool sheds, now 

converted into tasting rooms and 

even houses, attest. Wine growing 

started in the 1980s when Alan 

Brady planted a little vineyard 

round his holiday cottage at 

what was to become Gibbston 

Valley. Soon after, brothers Rob 

and Greg Hay established Chard 

Farm on a former orchard site 

clinging spectacularly to a shelf 

above the Kawarau, and all three 

are still connected with wine in 

the area. 


47


Gibbston is the highest of the 

Central Otago subregions and 

tends to be the coolest. The 

bigger wineries source much 

of their fruit from elsewhere in 

Central, but some also make 

single vineyard Gibbston 

wines. The smaller, familyowned 

wineries make their 

wine exclusively from their own 

Gibbston vineyards, so there is 

plenty of opportunity to taste the 

subregional characteristics. 

Varieties you’ll find here are 

pinot gris, riesling, increasingly 

fresh, elegant chardonnay, and 

of course, pinot noir, which tends 

to be lively and intense, fragrant 

with hints of violets, fruit in the red 

spectrum and earthy suggestions 

of dried herbs. 

Cellar doors and stylish 

accommodation now dot 

the area, and a popular bike 

trail runs along the river and 

between the wineries. Pick up 

the Central Otago wine trail 

brochure, or better, one of the 

Gibbston wine trail brochures to 

plan your visits. There are several 

transport options available from 

Queenstown, including cycling, if 

you don’t have a car. 

Most wineries have clubs 

which give access to small 

production wines not otherwise 

available, so if you enjoy a 

particular producer’s wines it’s 

worthwhile joining their club. 

good place to start the 

A Gibbston wine trail is at 

Kinross. Not only is it in the 

middle of the valley but it also 

has accommodation cottages, 

a friendly, casual bistro and, in 

summer, bike hire. Best of all for 

the wine lover, it showcases the 

produce of four neighbouring 

boutique vineyards, Valli, 

Hawkeshead, Coal Pit, Alan 

Brady’s Wild Irishman, as well as 

their own Kinross wines. 

www.kinross.nz 

Wine pioneer Alan Brady, who 

has downsized several times 

since founding Gibbston Valley 

Wines, now makes his own Wild 

Irishman, tiny amounts of pinot 

noir from selected vineyards 

around the region, including the 

dark, silky “Macushla” (meaning 

“my darling” in Irish), from the 

vineyard in front of the Kinross 

cottages. 

Grant Taylor of Valli, with 

some 28 Central Otago 

vintages behind him, is intent 

on showcasing the different 

subregions in his four single 

vineyard pinots. Compare the 

charming Gibbston, the richer 

Bannockburn and the more 

robust Bendigo. He also make 

a taut, expressive pinot from 

Waitaki in North Otago where he 

grew up. It has a special place 

in his heart, according to Kinross 

Kinross in the middle of the Gibbston. 

sommelier Luli Bonifetto. 

Don’t miss his orange wine, 

The Real McCoy, a fragrant, 

funky, textural and charming 

wine made from pinot gris 

fermented on its skins like a red 

wine. valliwine.com 

Denis Marshall and Ulrike 

Kurenbach’s Hawkshead 

vineyard is on the terrace above 

Kinross. They produce fine whites, 

a taut, aromatic and racy riesling 

and a richer, textural, dry pinot 

gris. Hawkeshead First Vines 

Pinot Noir 2018 is the essence 

48 



of fine Gibbston pinot, hinting 

of cranberries and dried herbs, 

intense yet delicate but with firm, 

well balanced tannins. 

www.hawksheadwine.com 

Coal Pit, just round the corner 

from Kinross, up Coal Pit Rd, is 

one of the few wineries to make 

a Gibbston sauvignon blanc 

which is fragrant and minerally. Its 

savoury, silky-textured pinot noir 

is reminiscent of wild herbs in the 

hot sun. coalpitwine.com 

Kinross’s own charming pinot 

is fragrant and savoury. Named 

after Thomas Kinross, a pioneer 

farmer and trader supplying gold 

miners in the 1860s, the rustic 

tasting room and bistro features 

the story and photographs of 

Thomas, Helen and their 11 

children, and their original 

orchard still provides fruit for the 

bistro’s preserves. 

Sean Brennan aims to make wines 

that express their place. 

Wine buffs should not miss 

Brennan’s vineyard tucked 

away on Gibbston Back Rd. 

Sean Brennan’s parents planted 

the vineyard in the 1990s but 

in 2006 Sean returned to make 

his own wine. Sean is one of 

those impassioned winemakers 

who understands the different 

aspects and soil types of his 

10ha vineyard and seeks to make 

wines expressive of their place. 

He has a handful of unusual 

varieties such as tempranillo and 

muscat as well as chardonnay, 

riesling, pinot gris and pinot noir. 

Compare the contrasting styles 

of pinot gris: a crisp dry Pinot 

Grigio and a richer, more intense 

Simon Cox and Leah Seifert and their small family vineyard in the heart 

of Gibbston. 

pinot gris oozing lush fruit. A 

welcome change from the many 

pinot rosés in the district is his 

savoury, dry tempranillo/zinfandel 

rosé. 

There’s also a lovely fragrant, 

intense, dry muscat reminiscent 

of those you might find in 

southern Europe. 

Sean likes to hold his pinots for 

a couple of years before release. 

The 2015 B2 is an easier drinking 

style, soft and generous, while the 

Brennan 2015 is more structured 

with that charming red fruit and 

dried herb character typical 

of Gibbston pinot, but which 

doesn’t reveal itself until it has a 

few years in bottle. 

But what blew me away was 

the fragrant, intense, dry, orange 

wine made from muscat grapes. 

Orange wines, white grapes 

fermented on their skins in 

barrel like a red wine, are not to 

everyone’s taste with their pale 

orange colour and surprising 

tannins, but those made well can 

be delicious. 

Brennan also offer simple 

Gibbston Back Rd Vineyards with Mt Rosa behind. 

platters from their tasting room 

high on the slopes facing the 

craggy Nevis Bluff. 

www.brennanwines.com 

L 

ike Brennan, Coxs’ is an older 

family vineyard on Gibbston 

Back Rd, recently taken over by 

son Simon Cox and his wife Leah 

Seifert, a second generation 

heritage art dealer whose wares 

are on show the tiny tasting room. 

It’s worth phoning to make an 

appointment to hear their story 

and taste their wine from the 

bony, sloping vineyard. For almost 

20 years the grapes were sold to 

other producers, but Simon and 

Leah noted that they produced 

wines that were highly rated in 

local and overseas competitions. 

The couple have no illusions 

about how hard it will be to make 

a living from their 3.5ha vineyard 

but they are aiming high. Don’t 

miss the lively, floral 2019 pinot 

gris with its beautifully balanced 

finish, or their generous, charming 

and lively 2018 pinot noir. 

www.coxsvineyard.co.nz 


49


Mt Rosa is named after the 

sheep station at the eastern 

end of the valley below the 

scarps of Mt Rosa and Nevis Bluff. 

Its tasting room and restaurant in 

a rustically renovated woodshed 

tucked under a tussock covered 

hill, is a popular stop for lunch 

especially for those biking the 

wine trail. 

Trish Mackenzie keeps 

everyone in check with her dry 

sense of humour, noting where 

everybody is up to in their tasting 

while informing and entertaining 

them. 

Don’t miss the fragrant 2018 

pinot gris, oozing charm and 

lush fruit, or the 2016 pinot noir, 

redolent with cherry plums and 

dried herbs characteristic of the 

region. Depending on season, 

try their mulled wine or sangria 

- they sell a syrup made to their 

secret recipes so you can make 

up your own. www.mtrosa.co.nz 

The oldest producer in the area 

is Gibbston Valley, established 

by Alan Brady in 1990, but now 

much expanded and diversified. 

With a luxury lodge and spa, a 

Mt Rosa’s tasting room and restaurant in one of the many historic 

woolshed in the area. 

large restaurant, tasting room 

and shop, a bike hire operation, 

a cheesery and deli cafe, 

summer concerts, tours of the 

vineyard and iconic wine cave, 

and various tastings including 

wine and cheese matching, it 

nevertheless has not lost its focus 

on making fine wine. 

Christopher Keys, winemaker 

since 2006, produces a huge 

selection of wine, including 

some stylish bubblies, from the 

company’s organic vineyards 

in Bendigo (Red Shed, China 

Terrace and Schoolhouse) and 

Gibbston (Glenlee and Le Maitre 

home vineyard). There’s a little 

pinot blanc and sauvignon 

blanc but the major varieties are 

pinot gris, riesling, chardonnay, 

and, of course, pinot noir. 

Wines are served in appropriate 

glassware and magums 

and larger format bottles are 

available for special occasions or 

to add a touch of luxury 

Don’t miss the taut limy Red 

Shed single vineyard riesling 

2018, the 2018 pinot gris oozing 

Tasting wine in Gibbston Valley’s cave with winemaker Christopher Keys. 

50 



Cycling the Gibbston trail is a popular way to visit the wineries. 

ripe stone fruit and mandarins 

and finishing with a racy 

freshness, the elegant China 

Terrace chardonnay 2019 

redolent with white peaches and 

mineral backbone. 

The more affordable Gold River 

pinot noir 2019 is a delicious 

fruity wine, textural and enjoyable 

rather than cerebral, but don’t 

miss comparing the single 

vineyard pinots: the lithe and 

complex and dark-fruited China 

Terrace pinot noir 2019 from 

Bendigo and the racier Glenlee 

2019 from Gibbston which 

hints of wild herbs, briar and 

raspberries. 

Gibbston Valley is another 

good place to stop for lunch on 

the wine trail with chef Anthony 

Gradiska’s food matched with 

Christopher’s wines. 

www.gibbstonvalley.com 

Quirky, full of personality 

but with excellent wines, 

Mount Edward is well worth 

making an appointment to visit. 

Duncan Forsyth is never scared 

of doing things differently. The 

winery is filled with zany art, 

murals and sculptures, and 

some of their products - a stylish 

vermouth, a 10-year old brandy, 

and an oloroso-like chenin 

blanc may also seem a little 

left field. However, their move 

to regenerative agriculture in 

their already organic vineyards 

in Pisa, Bannockburn and 

Gibbston shows a commitment 

to beneficial environmental and 

social outputs. 

They are looking to make 

lighter, fresher, harmonious wines 

rather than bigger muscular 

ones, Duncan says. There are two 

ranges, the more classic Ted and 

Mount Edward which is more 

textural. 

The whites are fresh with lovely 

mid palates - the dry, textural 

Mount Edward pinot blanc, the 

creamy nutty chardonnay, and 

the generous pinot gris. On a 

summer day you can’t go past 

the fresh, juicy crunchy gamay, 

an ideal summer red. 

Duncan Forsyth not afraid to do 

things differently. 

Dogs, warmth and murals at Mt Edward. 


51


The startling architecture of Peregrine’s winery tucked in the slopes above the Kawarau river. 

The pinots are more serous, 

the silky, red cherry char of the 

Ted and the dark fruited, textural 

Mount Edward made from older 

vines. 

Among the unusual offerings, 

don’t miss their mouthwatering 

dry vermouth. Apart from cloves, 

all the botanicals - elderflower, 

coriander seed, wormwood and 

thyme - are grown locally. It’s 

absolutely delicious over ice. 

mountedward.com 

The sleek roof of Peregrine’s 

winery evoking a falcon’s 

wing in flight is tucked below the 

highway. It’s well worth taking a 

tour of the startling architecture 

as well as tasting the pristine 

wines. 

Like many of the other larger 

wineries in Gibbston it has 

vineyards in Bendigo and Pisa in 

the Cromwell Basin as well as its 

home vineyard. 

Rieslings are a specialty 

among the whites: don’t miss the 

lively, intense Peregrine riesling 

hinting of lime marmalade. 

Compare it with the sweeter, 

more floral Rastaburn riesling with 

a lovely crunchy finish; and the 

ambrosial late harvest riesling 

oozing lime flowers with a hint of 

cream - delicious with a not-toosweet 

lemon tart. 

Peregrine pinot gris 2019 won 

wine of the show at the Riedel 

organic wine awards in 2020 - a 

fragrant, generous, lively wine 

that lingers deliciously on the 

aftertaste. 

Besides the attractive, textural 

Saddleback pinot noir, they 

usually have a couple of vintages 

of their more complex darker 

fruited Peregrine pinot noir to 

demonstrate how well their wines 

develop. I tasted the fragrant, 

complex 2017, with dark and red 

fruits and savoury undertones, 

and the more mature 2014 with 

its darker fruit, lingering intensity 

and lively finish which is drinking 

well at six years old. 

www.peregrinewines.co.nz 

Tucked away in a hollow beside 

the historic Gibbston Tavern 

is Rockburn’s rustic tasting room 

offering tastings from its Gibbston 

and Parkburn vineyards. There 

are two minerally sauvignon 

blancs, both with a few years 

age, demonstrating how well this 

variety can cellar. Both are barrel 

fermented with wild yeast, but the 

fumé style is more complex and 

creamy - ideal with food. 

The sky reflected in the pond in Peregrine’s car park: the winery roof in 

the shape of a falcon’s wing is behind. 

52 



Rockburn’s Parkburn vineyard on the lower slopes of the Pisa range. 

Pinot gris from their Gibbston 

vineyard is charming and intense. 

Don’t miss their signature Tiger 

Moth riesling. The 2015 is sweet 

but so racy and tense you’d think 

it was dry. Assistant winemaker 

Scott Aliprandi says he would like 

to drink it in 30 years! 

Devil’s Staircase is a juicy, 

oak-free pinot noir oozing red 

fruits, while the 2018 Rockburn 

Pinot noir is smoky, lush with 

dark fruit. In the warm 2018 

vintage they also made a single 

vineyard Gibbston pinot noir, 

“The Chosen”, perfumed, toasty 

but with that typical freshness of 

Gibbston pinot. 

www.rockburn.co.nz 

It’s an adventure driving along 

Chard Rd, once the main route 

before the suspension bridge 

(now the Bungy bridge) was built 

in 1880. The road clings to the 

side of the cliff with the Kawarau 

far below, but having braved 

it, Chard Farm is a welcoming 

piece of paradise. 

It’s the second vineyard 

planted in the valley and its 

owner, Rob Hay was the first 

winemaker in the region. He 

had trained in Germany so 

it’s not surprising his love of 

riesling brought him to this cool, 

unproven (at the time) but 

promising area. 

Like other larger producers 

here, Chard’s main vineyards are 

in the Cromwell Basin and they 

make stylish rieslings, pinot gris 

and chardonnay as well as a 

little bit of gewurztraminer , and of 

course, several pinot noirs. 

In summer don’t miss the pale 

Maria Rose a fragrant, dry, blush 

pinot noir. 

The signature Judge and 

Jury Chardonnay, named after 

the distinctive rocks across the 

river, hints of citrus with creamy 

nutty undertones and a fresh, 

powerful, long finish. Compare 

it with the fresh, unoaked 

Closeburn chardonnay. Chard 

Farm has two Central Otago 

pinot blends, the fragrant, lively 

River Run and the darker, more 

structured Mata-au (the Maori 

name for the Clutha). It also 

produces superb single vineyard 

pinots from its Tiger, Viper and 

Mason vineyards - well worth 

comparing if they are available 

for tasting. www.chardfarm.co.nz 

Spectacular scenery: the Judge and Jury rock (right) presides over Chard Farm on the shelf above the 

Kawarau Gorge. 


53


Wet Jacket’s tasting room is in a historic woolshed near Lake Hayes. 

Amisfield winemakers, Ben Lean 

and Greg Lane in their Pisa 

vineyard. 

Not actually in Gibbston itself, 

but a little further towards 

Queenstown near Lake Hayes are 

two other cellar doors well worth 

visiting if you are in the area. 

Greg Hay’s Wet Jacket tasting 

room is in the original Bendemeer 

station schist and corrugated 

iron wool shed. Its renovations are 

a clever blend of the historic, with 

a fleece laid out in the original 

wool sorting area, and a stylishly 

comfortable tasting room with 

images of Captain Cook and 

Fiordland. It may seem a strange 

combination but Wet Jacket 

Arm (now a marine reserve) was 

named by Captain Cook during 

his sojourn in Dusky Sound in 

1773 - It rains a lot in Fiordland 

but it’s a region beloved by Greg, 

an ardent wildlife conservationist. 

Greg helped his brother Rob 

establish Chard Farm in the late 

1980s then went on to establish 

Peregrine. However about five 

years ago he decided to do 

something a little more boutique 

and developed Wet Jacket. 

Greg sources grapes from 

around Central Otago and 

long time colleague Peter Bartle 

makes the wines. Try the rich, 

elegant chardonnay, the racy 

riesling and the lively, fragrant 

pinot noir. www.wetjacket.nz 

Amisfield’s iconic stone tasting 

room and restaurant at 

Lake Hayes is the only South 

Island restaurant to be awarded 

three Cuisine hats. Built with 

recycled bridge timbers and 

views of Coronet Peak to the 

Remarkables, and big stone 

fireplaces, its hugely popular 

for lunch with chef Vaughan 

Mabee’s spectacular, innovative 

food. 

Amisfield makes a range of 

exemplary whites from its large 

Pisa vineyard, from a sparkling 

wine through riesling, pinot gris 

and pinot blanc to an unusual 

chenin blanc - lively, creamy and 

nutty with a crisp dry texture that 

pairs well with food. 

A trio of sauvignon blancs 

include the rich, minerally fumé 

blanc, and a barrel fermented 

noble sauvignon blanc, the 

ultimate dessert wine. 

In contrast to the fresh elegant 

style of chardonnay common in 

Central, Amisfield’s 2018 is nutty 

and buttery. 

They often have several 

vintages of their stylish pinot 

noir to compare, as well as a 

couple of reserves from specific 

parts of the vineyard: the vibrant 

Breakneck reserve is from Block 

7, the first block to be converted 

to organics; and the silky, savoury 

RKV Reserve from the distinctive, 

stony Rocky Knoll knob on the 

vineyard slopes. amisfield.co.nz 

Amisfield’s cellar door and bistro in the depths of winter. 

54 

WineNZ Magazine | Autumn Summer 2021 2020

OUR VINES ARE JUST 

The Beginning 

Only 20 minutes from Queenstown, Gibbston Valley TM 

offers guests a 

fully-immersive wine experience in one of the world’s most scenic wine regions. 

WINE TOURS | DELUXE DINING | SPA TREATMENTS 

BIKING AMONG THE VINES | LUXURY VINEYARD ACCOMMODATION 

BOOK YOUR EXPERIENCE: GIBBSTONVALLEY.COM 

How best to subscribe to every 

issue of wine NZ magazine. 

Go to... 

isubscribe.co.nz 

and search Wine NZ. 

Annual sub reduced to $29.50 

Biannual sub reduced to $49.50 

Please take our reader survey! 

Go into our website www.winenzmagazine.co.nz and click the link on top of the home page. 

Thank you for your time.

Behind the scenes o 

Amisfield’s stylish cellar door 

and bistro is the first stop on 

the wine trail after leaving 

Queenstown, but its large, single 

estate vineyard and winery is 

over the mountains on the Pisa 

slopes above Lake Dunstan. 

Charmian Smith goes behind 

the scenes to see what goes on 

in the vineyard and winery. 

Since 2005 Amisfield’s 

stylish tasting 

room and bistro at 

Lake Hayes near 

Queenstown has 

been attracting 

discerning customers, including, 

in 2014, the Duke and Duchess of 

Cambridge. 

However, the working part of 

the operation, the vineyard and 

winery, are through the Kawarau 

Gorge in the Cromwell Basin. The 

large vineyard spreads up the 

lower slopes of the Pisa range 

above Lake Dunstan, and the 

architect-designed winery, built 

in 2006, nestles above a pond 

with a herd of resident pekin 

ducks. These are the vineyard 

manager’s pets and the bistro 

chef, Vaughan Mabee, who loves 

hunting and foraging for local 

foods, says he’s not allowed to 

touch them! 


Amisfield | Feature 

on the Pisa slopes 

For the winemakers at 

Amisfield, the challenge is not 

to make more wine but to make 

better wine, and to realise the 

best possible expression of 

their place, according to chief 

winemaker Greg Lane. 

As part of that process they 

have converted their 92ha 

vineyard, planted on the slopes 

above Lake Dunstan in the late 

1980s, to organics over the past 

few years. 

Winning the Vineyard of the 

Year award at the New Zealand 

Organic Wine Awards in 2020 

- Amisfield Lowburn Terrace 

riesling and Breakneck Reserve 

pinot noir were also champions 

of their varietal classes - was 

a matter of great pride and 

confirmation they were on the 

right track, he said. 

The vineyard, spread over 

92ha of slopes and gullies, offers 

several different aspects and 

soil types which can contribute 

to differences in the fruit grown 

there. With organic viticulture 

the blocks are expressing their 

individuality more, offering 

different characteristics in the 

fruit which, with care, can be 

conveyed in the wine, he said. 

“As the blocks are converted to 

organics, they start to shake off 

the uniformity and start showing 

their individuality.” 

One block that differentiated 

itself early, even before the 

organic conversion, was Rocky 

Knoll, a rocky hump with both 

north and south facing slopes 

that not only produces fine 

grapes but also has its own 

indigenous yeasts, different from 

in the rest of the vineyard. 

Another is Block 7 on the 

gentle slope near the winery 

which was the first to be 

converted to organics about 7 

years ago. The award winning 

Breakneck Reserve pinot was 

made from this block. 

“The flavours in the fruit [of 

Block 7] are clearer and more 

vibrant which is exciting. It shows 

we are definitely on the right 

track,” says Greg. 

Assistant winemaker Ben Leen 

says organics is giving them 

a different relationship to the 

place. 

“The differences between the 

blocks is more apparent in the 

grapes. It’s less monolithic as a 

consequence. The nuances are 

more apparent,” he says. 

Amisfield winery nestles into the hillside beneath the Pisa range. 


57

Feature | Amisfield 

André Lategan, vineyard manager at Amisfield. 

Chef Vaughan Mabee is inspired by 

what grows around him in Central 

Otago. 

The whole team was involved 

in solving some of the problems 

that arose during conversion. It 

was spread over several years to 

minimise the dip in production 

that vines go through in their first 

year of so of the new regime. 

While conventional and 

even sustainable growers spray 

herbicide under the vines to keep 

down the weeds, organic growers 

have to solve the weed problem 

in a different way. The Amisfield 

team cultivates under the vines to 

remove weeds, but they are also 

moving the irrigation lines from 

along the vine rows to the centre 

between the rows. Not only does 

this deprive the under vine weeds 

of moisture, it provides water to 

the inter-row plantings during dry 

summers and also encourages 

the vines to extend their roots out 

and down towards the moisture, 

which is good for their health and 

the flavour of the grapes. 

Inter-row planting of a variety 

of companion plants such as 

clover to fix nitrogen, and others 

that attract beneficial insects, 

encourage the soil microbiota 

and aerate it with long roots, is 

an important aspect of organic 

viticulture. 

Viticulturist André Lategan has 

dug a “rootarium” between two 

rows. This hole, about a metre 

or so deep and lined with glass, 

allows them to observe vine roots 

spreading as they reach for the 

moisture. 

Before conversion the vines 

had no competition, but under 

the organic regime they are 

competing with the companion 

plants which makes the vines 

stronger and more resilient to 

pests. 

Summer alfresco dining at Amisfield Bistro. 

Instead of commercial fertiliser, 

compost is now used. 

“Walking the block and 

spreading compost by hand 

enhances your affinity with 

the place and you pay more 

attention,” says Ben. 

58 


Amisfield winery, pond with pekin 

ducks on the pond. 

“Now Block 7 has density and 

concentration you can see other 

blocks are about to get. There’s an 

unquantifiable dimension to the 

organic vineyard,” he says. 

“It takes more care and 

attention and costs more but the 

results are not only in the wines 

but also philosophically. I feel 

more of a vigneron, closer to the 

growth of the vines. It feels good 

to walk though the vineyard - it 

feels right now. When I saw a 

sprayed weed under the vine it 

didn’t feel right,” he said. 

The winery, built in 2006 was 

innovative in several ways, 

including in its wetland for 

treating winery waste water. 

The water flows through several 

settling ponds planted with 

aquatic species. It works so well 

that frogs now live in the lower 

ponds! 

Solid waste, such a skins and 

pips left over from winemaking, 

is composted then spread along 

the vine rows. 

There’s a lot more than 

pinot noir in Central Otago, as 

Amisfield attests. Around 40% 

of its production is whites - 

sauvignon blanc, riesling and 

pinot gris, and they are planting 

more chardonnay. Unusually in 

New Zealand they also grow and 

make chenin blanc, a grape 

variety that originates in the 

Loire Valley in France but is also 

planted widely in South Africa 

where it’s known as steen. 

Viticulturist André Lategan is 

originally from South Africa and 

missed his favourite white variety 

when he settled here. 

However, he heard about an 

old, now abandoned DSIR trial 

vineyard block in Alexandra 

and went to investigate. He took 

cuttings from old chenin blanc 

vines now growing wild there 

and propagated them. At first 

he made wine from them for 

himself in his wash house but it 

was so promising that more were 

planted in the vineyard and now 

Amisfield produces a crisp, juicy 

chenin that is much sought after. 

Recently the vines have been 

identified through DNA as a 

steen clone from South Africa - 

that must be very satisfying for 

André. 

While only wine club members 

can visit the winery and vineyard 

by appointment, Amisfield’s 

stylish cellar door and bistro 

near Lake Hayes is an essential 

stop on the Central Otago wine 

trail. 


It’s a striking schist building 

with huge recycled timber 

beams supporting the roof and 

large stone fireplaces. Windows 

on one side overlook the 

Remarkables and on another, 

Coronet Peak. There’s also a 

sunny courtyard and water 

feature for outdoor dining in 

summer. 

Its ambience is a harmonious 

blend of sophistication and 

contemporary rusticity, however 

chef Vaughan Mabee’s food is 

definitely at the sophisticated 

end of the spectrum. He was 

named Cuisine Chef of the 

year in 2019 and this is the only 

restaurant in the South Island to 

be awarded three Cuisine hats. 

His flavours are bold and 

innovative with unexpected 

combinations, the ingredients 

are locally sourced, seasonal 

and some are foraged from the 

wild. 

The menus often change 

but for the three-course lunch 

there are a couple of canapés 

and three choices for each 

course based on local seasonal 

produce. For dinner there’s a 

10-course “trust the chef” menu. 

Both menus offer matched wines 

with all the dishes. 

Vaughan says his food is 

inspired by what is around him. 

Living in the mountains near 

Moke Lake, he loves hunting and 

foraging. 

A view of Coronet Peak from t 

he bistro. 


59

Feature | Amisfield 

Amisfield vineyard. 

60 



“I often find inspiration in what’s growing around 

me or random things like a hare eating a raspberry. 

I get a lot of ideas from looking around here - it’s 

kind of what my menus are based on.” 

Eating seasonally means preserving or 

fermenting produce in season for use at other 

times of year, particularly winter when fresh 

produce is limited. 

He collects hawthorn berries from the hedgerows 

in autumn and makes and preserves a simple 

syrup from them, some of which is used in cocktails 

and some in dishes like smoked red deer with 

hawthorn berry and beetroot. 

Harakeke (native flax) is another plant readily 

found in the area and he uses the seeds to flavour 

and cover homemade soft cheese, served with a 

hint of truffle and pickled blueberries - delicious 

with the slight sweetness and fresh acidity of the 

Lowburn Terrace riesling. 

An unexpected vegetable grown locally is 

kumara - it is frost-tender so the south is usually 

considered too cold for it, but he says it is grown in 

several places nearby. They serve it in several ways, 

including extracting the sugar, making ice cream 

from it, powdering it, and also using the leaves. 

It’s best to book a table well ahead as the 

restaurant is usually full, even without the flood of 

overseas visitors in these post-covid days. 

Wines 

There’s so much more to try 

than pinot noir in Central Otago, 

especially at Amisfield. 

Compare the fragrant, lively dry 

riesling and the award-winning 

intense, crisp and luscious Lowburn 

Terrace. 

Three sauvignon blanc, the fresh, 

gooseberry sauvignon 

blanc, the richer, 

minerally fumé style 

and the intriguingly 

complex, honeyed 

noble sauvignon. 

Chenin Blanc is a 

special rarely found 

except at the cellar 

door - fragrant and 

fresh with hints 

of crisp apple - 

don’t miss it if it’s 

available. 

And of course 

you can’t miss 

the spicy, redfruited 

pinot noir 

- there are usually 

several vintages 

to compare at 

the cellar door, 

and if you are 

lucky they may 

have one of the 

reserves open as 

well. 

amisfield.co.nz 

Organic 

Winery 

of the Year 

2020 

New Zealand 

Organic Wine 

Awards 

AMISFIELD.CO.NZ 


61

Feature | The Landing 

62 


The Landing | Feature 

Amid the 

splendour of 

the Far North 

DENNIS & 

ROSAMUND 

KNILL visit a 

winery of grand 

proportions 

with luxurious 

accommodation 

to share a 

bounty of 

fine wine 

and gourmet 

delights. 

Don’t worry about 

packing an alarm 

clock. You only 

need to listen 

for the Kiwis that 

routinely punctuate 

the morning. And if you sleep 

through the dawn then there’s 

the chorus of the native birds as 

they warm up for the day ahead. 

While nature and eco themes 

imbue all of The Landing's 

features you will begin to feel a 

million miles from the nearest 

town. With only four luxury villas 

delicately located around the 

property the designer’s instinct 

with an eye for character-rich 

heritage architecture lends itself 

to contemporary makeovers that 

have been built around mothernature. 

The feel here is eco cool 

with enough mod cons to put 

it in the luxury class. Fringed 

by six beaches The Landing 

is a sanction of peace and 

tranquillity combined with privacy 

and discretion. 


63


And in a land that is not 

short of competition in terms 

of sumptuous multi-million 

dollar winery developments this 

commodious 1000 acre span 

of elegance with breath-taking 

views over islands and the sea 

has an immediate impact the 

moment you drive through the 

security gates. 

After entering the grandest of 

gates we are right in the middle 

of Northlands most coveted 

stretch of exclusive beachside 

real estate that has established 

itself as one of the world’s most 

front ranking wineries. You can 

sense the imposing atmosphere 

from the very beginning. As the 

anticipation grows you pass vast 

fields of grapevines, manicured 

rolling hills as far as the eye 

can see, millions of native trees 

that are indigenous to the area 

with endless bushwalks of sheer 

beauty that will give you muscles 

that you never knew you had. 

It’s not often that we are 

speechless but as we drop 

our bags in the living room of 

The Boathouse we don’t know 

whether to turn left or right or 

just stare straight ahead at the 

spectacular coastline. 

There is something impossibly 

romantic about a place that 

changes with the wind or hour of 

the day. During a sudden storm 

one afternoon the sun fled, the 

trees shook before a gusting wind 

sent waves crashing over the 

coastal wall and soon a torrent 

of rain enveloped the property. 

Then just as abruptly the storm 

ended the sun reappeared, the 

turquoise was restored to the 

sea and the terraced lawns were 

greener than ever. This is such a 

special place where you want 

for nothing except perhaps for a 

hand fill of your closest friends to 

share the experience with. 

The food is the responsibility 

of Head Chef Jackie Smith who 

pursues a predominantly modern 

yet classic French approach with 

menu combinations of tastes 

and textures supplemented with 

their own outstanding in-house 

garden and farm produce. 

From fresh fruit and vegetables 

to free-range eggs and locally 

caught fish and farmed meats 

the daily menu offers a taste 

of magic that lingers on. The 

freshness and balance of flavours 

is a document of her passions 

captured in highly worked plates 

united with a rare finesse that 

will keep your taste buds alive. 

Her smarts are well showcased 

with imaginative and enduring 

food over breakfast lunch and 

dinner. Alternatively for those that 

want self-catering you have the 

option of bringing in your own 

ingredients. Either way this is an 

engaging feature and part of the 

of the overall package. 

And then there’s the wine. As 

winemaking gets more and more 

sophisticated it has never been 

more important for a new winery 

to be able to stand out from the 

crowd. Northland is one of our 

newest wine growing regions 

and has come a long way since 

wines were first nurtured back in 

the eighties. Forty years on and 

the industry today has grown 

from three wineries to over sixty 

producing some exceptional 

value for money award winning 

wines. 

The diversity of Northlands 

unique climate and coastal 

soils allows for a wide range of 

grapes grown with chardonnay, 

sauvignon blanc, syrah, pinot gris, 

viognier, rose and chambourcin 

making a presence. Whilst New 

Zealand’s wine trail has a wealth 

of wine riches there has been a 

dramatic expansion of vineyard 

holdings throughout Northland 

who are pushing the boundaries 

and stealing the march on their 

southern competitors. 

Peter Cooper born and bred 

in Kaitaia and a lover of wine 

is the latest entrant to join 

Northlands growing wine trail. 

Prior to choosing The Landing's 

site on the Purerua Peninsular 

Peter was a corporate lawyer in 

Auckland before moving to the 

USA as a property developer. His 

enthusiasm for fine wine resulted 

in the initial planting of pinot gris, 

chardonnay and syrah and with 

the assistance of Rod McIvor 

of Marsden Estate fame and 

Ben Byrne and Warren Gibson 

64 



winemakers extraordinaire the 

winery today is producing some 

of the country’s finest wines. 

But what makes The Landing’s 

wines really different is Ben’s 

combinations of grape varieties 

the most notable being 

Vino Rosso a common wine 

throughout Italy. Dominated with 

sangiovese and montepulciano 

grapes this adventurous wine is 

blended with cabinet franc and 

merlot that makes this a food 

friendly wine. 

We meet up with Keith Barker at 

the cellar door to taste our way 

through barrels of chardonnay. 

The savoury style of Ben’s wines 

are evident. The new oak is 

kept from a minimum to the 

underlying and for those that 

like their chardonnay they were 

fresh, vibrant and finely balanced 

showing great richness with 

instant appeal. 

Making our way into the 

rammed earth tasting room we 

get to sample the syrah, pinot 

gris and rose and get into lively 

discussion about various wines 

styles. So many wines all with 

loads of character that all taste 

so different. 

It’s almost time to return to 

the real world but not before we 

Ben Byrne Winemaker. 

meet with Laura Moreno Guest 

Service Manager for a personal 

tour of the villas. 

Cooper Residence 

Perched on the headlands 

with 360-degree views of the 

ocean and countryside this is 

the largest of the four residences 

with five bedrooms, intimate 

corners and spacious living. 

and entertainment areas, floor 

to ceiling windows complete 

with inside and el fresco dining 

enhanced with one of New 

Zealand’s largest collection of 

Maori artefacts. Once inside 

we’re immediately impressed 

with the natural architectural 

elements with each room 

leading to another perhaps more 

rewarding than the last. 

Gabriel Residence 

Situated above the tranquil 

waters of the bay below the 

residence features four equal 

status king bedrooms all with 

spectacular views. Also included 

are four self-contained indoor 

living areas including a full size 

billiard table for the boys, a library 

and an enormous dining area 

ideally suited for entertaining or 

hosting corporate events. 

Cooper Residence. 


65


The Boathouse. 

Vineyard Villa 

Built quietly alongside the 

vineyards with a more rural feel 

the villa boasts magnificent 

vistas across the property and 

out to sea. With two equal status 

king bedrooms and a spacious 

master on-suite the living quarters 

are open yet intimate with 

spacious outdoor entertainment 

where guests can enjoy al fresco 

dining alongside the infinity 

swimming pool. 

from Russell, Paihia and Waitangi. 

Taste of The Landing 

$250pp 

A two-and-a-half hour tour with 

a tour of the vineyard with wine 

tasting and a gourmet platter. 

Cellar Door Lunch $450pp 

A four-and-a-half hour tour with 

a tour of the vineyard with barrel 

tasting and a two course lunch 

served with two glasses of wine. 

We say our goodbyes and 

board Iti Rangi for our 20 minute 

journey back to Waitangi. In 

true style The Landing influence 

reached its highest levels with 

great wine, great food and a 

sense of deep relaxation of doing 

nothing! 

The Boathouse 

Inspired by the original 

woolshed on the water’s edge 

with two gorgeous bedrooms 

with one in the loft. The earthy 

scent of the macrocarpa 

pervades, vaulted ceilings, 

flagstone tiles and floor to ceiling 

sliding cedar doors that open 

from all sides to three separate 

outdoor living areas. The open 

fire place, pizza oven and large 

BBQ make this a fitting place to 

entertaining a crowd. 

If this is all too much to absorb 

on offer are two wine tasting tours 

departing daily by a private boat 

Vineyard Residence. 

Purerua Peninsula is the first chapter in New Zealand’s history as a nation of Maori and European. In 1814 

this is where Reverent Samuel Marsden and his missionaries arrived and settled under the protection of 

Chief Ruatara. It is also the place where the first grapes in New Zealand were planted. 

66 



Gabriel Residence. 

Discover The Landing Wines 

The Landing invites you to discover 

the beauty and spirit of one of 

New Zealand’s most magical places 

through a sensory wine experience at 

its hilltop winery and vineyard, now 

open to the public for the first time. 

Travel by our private boat to the 

calm waters of Wairoa Bay, where 

you will explore the vineyard and 

our state-of-the-art winery through 

a guided tasting. Enjoy a gourmet 

grazing platter or a beautiful twocourse 

lunch prepared by our chef 

before returning to your departure 

point by boat. 

For more information on our experiences, 

visit thelandingwine.co.nz 


67

The Wine Rack 

Feature | Food & Wine 

By Dennis Knill, wine writer 

There’s a lot more 

to Northland 

than first seems. 

Geographically 

speaking the Far 

North is one of the 

most stunning parts of New 

Zealand recognised as a 

tourist friendly destination 

not for its wine. 

As one of our newest 

wine growing regions 

Northland has come a long 

way since wines were first 

nurtured in the eighties. 

Back then there were three 

wineries now there’s over 

sixty with many producing 

outstanding award winning 

wines. The diversity of climate 

allows for a wide range of 

grapes grown ranging from 

chardonnay, sauvignon 

blanc and syrah to pinot 

gris, viognier, rose and 

chambourcin. 

The New Zealand wine 

trail has a wealth of wine 

riches with over five-hundred 

wineries stretching from 

Kaitaia in the north to 

Central Otago in the south. 

Leading the way are the 

large player’s in the value for 

money stakes and between 

them boutique and smaller 

scale operators producing 

lower volumes. 

While Hawkes Bay, 

Marlborough and Central 

Otago are the main wine 

producers with established 

grape combinations 

one of the most notable 

developments has been 

the dramatic expansion 

of vineyard holdings 

throughout Northland who 

are beginning to steal the 

march on their southern 

competitors. 

It would be amiss to 

think of Northland as the 

industry innovators but 

in their own way they are 

pushing the boundaries with 

exceptional value for money 

wines. Recent plantings 

by Owen Glenn at Wiroa 

Station, Kainui Road and 

The Landing are helping to 

cement Northlands future. 

With much to see, taste 

and experience, Northlands 

cellar doors are filled with 

enthusiastic winemakers 

who love to share their 

passion for hand crafted 

wines. 

Here are three you should 

include on your itinerary. 

Ake Ake Vineyard and 

RestauranT 

On emigrating from Jersey in 

the Channel Islands in 2004 

John Clarke and Aynsley 

Quenault purchased a small 

block of land readily planted 

with grapes. Although John 

comes from a long family 

history of wine merchants 

his knowledge of growing 

grapes and making wine 

was limited so he borrowed 

library books to learn the 

skills of wine making. 

John’s first attempt of 

producing wine was an 

immediate success winning 

68 


Food & Wine | Feature 

a medal. Motivated by his 

achievements John acquired 

more land with grapes sourced 

from other growers to produce 

even more wine. In 2012 the 

winery began a process of 

converting from chemicals to 

organic and in 2015 was the first 

winery in Northland to be fully 

organic certified. 

Visitors can taste wines at 

the cellar door located inside 

the bistro restaurant which is a 

great place to enjoy lunch or 

dinner. Wineries need welcoming 

restaurants serving simple well 

priced food and restaurateurs 

Chris and Judy Owen offer 

diners a choose-your-own 

culinary adventure and a dining 

experience of highly worked 

dishes that will not disappoint. 

Marsden Estate 

Moving to Kerikeri in 1992 Rod 

and Cindy MacIvor purchased 

a kiwi fruit orchard before 

deciding to create their own 

winery. In making that decision 

they already knew the best thing 

about Kerikeri was the sense of 

pride and the community spirit 

amongst the people who live 

here. They knew if they combined 

this with their mission to make the 

best wines in Northland this new 

venture would surely not fail. 

From planting their first grapes 

in 1993 it was only five years 

before they won their first medal, 

a silver 

at the Royal Easter Show. 

Fast forward fifteen years and 

today Rod is a living icon of the 

Northland wine trail producing 

a range of wines that has 

expanded from chardonnay, 

pinot gris and syrah as their 

primary vintages to merlot, 

pinotage, muscat, chambourcin 

and tempranillo. 

Visitors can taste their entire 

range at the cellar door seven 

days a week and if food is on 

your list there’s a restaurant 

serving lunch and dinner from 

a menu designed by Dale 

Gartland their in-house chef of 

Cape Kidnappers and Kauri 

Cliffs fame. 

The Landing Winery 

Deep in history the rolling 

vineyards sit where it is thought 

the first grapes were grown in 

New Zealand. Two-hundredyears 

on and today alongside 

a coastal paradise and native 

forest on the Purerua Peninsular 

$30 

2019 Marsden 

Estate viognier Produced from 

an opulently textured grape 

originally from Rhone Valley in 

France this relatively new wine 

is gaining popularity. 

Medium to full bodied and 

predominantly dry with 

delicately balanced soft 

acids that delivers a rich 

structured finish giving this 

wine lots of legs. 

$30 

2019 Ake Ake organic 

chambourcin reserve 

Deep in ruby hues this easy 

drinking wine comes with an 

interesting umbrella of ripe fruit, 

earthiness, spice and great 

flavour that is nicely balanced 

with herbaceous aromas 

and light tannins. A great 

crowd pleaser. 

$27 

2019 Ake Ake organic 

sauvignon blanc vermentino 

A rare but interesting well 

balanced duet blended with 

Sardinian grapes. Fresh and vibrant 

with a hint of added aroma and 

lively herbaceous flavours have 

been rounded off with a 

freshness on the palate 

that is long and crisp. 

$31 

2020 Marsden Estate 

pinot gris 

This young, lush mouth filling, 

fruit driven wine is ripe and 

flavoursome with layers of fresh 

citrus zest and a fruity bouquet 

that delivers great balance 

and complexity to match 

a wide range of foods. 


69

Feature | Food & Wine 

$48 

2019 The Landing chardonnay 

Subtlety with power that’s 

refreshing and full bodied 

displaying deep vibrancy with finely 

balanced with herbaceous fruity 

flavours that are rich and crisp as 

to be expected from a wine at 

this price point. Will take some 

beating 

the winery is one of the most 

exquisite developments to take 

place in the region. It was to 

be Peter Cooper a visionary 

Northlander born and bred in 

Kaitaia who carefully chose 

the site. Prior to purchasing the 

land Peter had a successful 

$27.50 

2019 The Landing 

Vino Rosso 

This unique blended wine is 

common throughout Italy. Oozing 

with rich aromatics with clean 

concentrated flavours combined 

with balanced acidity and long 

fine tannins make this an 

excellent food friendly wine. 

Ready to drink now 

career as a corporate lawyer in 

Auckland before moving into 

property development in the USA. 

Although Peter still resides 

in Los Angles his passion for 

wine resulted in a plan to 

establish one of the best grape 

growing areas in Northland. 

In the short space of 20 years 

with the able assistance of Rod 

McIvor followed by Ben Byrne 

and Warren Gibson winemakers 

extraordinaire the winery has 

produced some outstanding 

award winning wines. 

FURTHER INFORMATION: 

Personalised daily wine tours 

are available from: 

• Total Tours: info@totaltours.co.nz 

• Bay of Islands Tours: 

info@bayofislandstoursco.nz 

70 


Wine industry 

worth $571m to Marlborough 

Close to one fifth of all economic 

activity in Marlborough is generated 

from the wine industry, according to 

a recent report. 

the significant economic role 

wine plays within the region and 

demonstrates how important it is 

that the wine industry successfully 

responds to challenges like Covid- 

19, the labour shortages that 

have struck leading into vintage 

2021 and for what is looming as a 

potentially tight labour supply for 

winter grape pruning. 

The report by the 

New Zealand 

Institute of 

Economic 

Research 

(NZIER) was 

commissioned by Wine 

Marlborough Ltd and 

highlights the role the 

wine industry plays in 

the continued economic 

growth of Marlborough. 

NZIER says 18 percent 

of all of Marlborough’s 

economic activity in 

2020, a total of $571 

million, can be attributed 

to the wine industry. 

The wine industry 

directly and indirectly fills 

one in every four jobs in 

the Marlborough region. 

NZIER says the wine 

industry accounts for 

2,750 jobs in the region 

and another 3,338 jobs 

are indirectly supported 

by the industry, far greater 

than any other sector 

investigated. 

In terms of wages, 

$171 million from both 

grape growing and wine 

production ends up in 

Marlborough household’s 

pockets. NZIER says 

that equates to more 

than 14 percent of total 

household income in 

Marlborough during 

2020. 

Wine Marlborough 

General Manager 

Marcus Pickens says 

the findings highlight 

TO LEARN MORE ABOUT THE TRIPS & GET A FREE BROCHURE WITH UNIQUE ITINERARY

Tastings | New World 

Leveret Estate 

Hawke’s Bay 

Chardonnay 

2019 

This New World Wine 

Awards Top 50 winner 

should still be available 

for the next few months. 

Pale yellow with white 

peach and balanced 

vanilla oak, the palate 

is creamy with ripe 

stone fruit and a striking 

tension between fruit, 

acidity and tannins, 

creating a seductive 

harmony. 

RRP: $24.99 

New at 

New World 

tasting Autumn 

As the weather cools it’s 

time for those classic 

Autumnal drops – wines 

that match perfectly 

with the last of the 

barbeques as well as 

the first rich stews and comforting 

pastas. This is the time for the prized 

food-pairing varieties of Chardonnay 

and Pinot Noir to shine. 

And for more good news… despite 

all the challenges of the past year, 

it delivered outstanding wines. Here 

we share some of the best – from the 

2020 New World Wine Awards Top 

50 and from the most recent 2020 

vintage, which has been widely hailed 

as one of the country’s best. 

Te Pā 

Chardonnay 

2020 

Several prior vintages 

have made the Top 

50 and this one looks 

poised to follow. The 

winemaker’s notes 

describe it as an 

enigmatic and complex 

Chardonnay with 

beguiling undertones 

of smoky driftwood, 

almond pastry and a 

spicy musk weaved 

with citrus blossom and 

stone fruit aromas. 

RRP: $24.99 


New World | Tastings 

Mission 

Estate Winery 

Hawke’s Bay 

Chardonnay 

2020 

The newest vintage 

from NZ’s oldest 

commercial vineyard 

should be hitting 

shelves now and with 

many prior medals, 

2020 is sure to please 

too. The nose has 

spicy, smoky and 

toasty aromas and 

the palate is rich and 

quite buttery, all with 

a fresh, clean and 

persistent finish. 

RRP: $15.99 

The Crater 

Rim ‘From the 

Ashes’ Pinot 

Noir 2020 

The next iteration 

of a Top 50 winner, 

this youthfully 

attractive and 

beautifully fragrant 

wine shows sweet 

plum, cherry, mixed 

spice and floral 

aromas, leading 

to a wonderfully 

supple palate 

that’s rounded and 

succulent. 

RRP: $24.99 

Borthwick 

‘Paper Road’ 

Pinot Noir 

2019 

Get in quick for the 

last of this Goldmedal 

wine from the 

small, high-quality 

wine region of 

Gladstone. Perfumed 

cedar, ripe black 

cherry and tamarillo 

fruit aromas extend 

through the palate, 

giving a gentle 

complexity to this 

rich, polished wine. 

RRP: $23.99 

Mount Brown 

Estates Pinot 

Noir 2020 

This small winery in 

North Canterbury 

operated by a 

father and daughter 

team has won 

numerous accolades 

in the New World 

Wine Awards. The 

winemaker says this 

wine is very supple 

and approachable 

showing complex 

aromas of mum’s 

home bottled plums 

and preserved 

cherries. The palate 

is generous and soft 

with lovely texture 

and poise. 

RRP: $22.99 

Wines are available in selected New World stores while stocks last. 

Find out more at www.newworld.co.nz/discover/wine 


73

Feature | Over the moon 

The Softies 

OMG TRIPLE CREAM BRIE 

Silver Medal, New 

Zealand Champions of 

Cheese Awards 2019 

Voluptuous and creamy, this decadent Brie is our 

most popular cheese. Soft and rich, the OMG Triple 

Cream Brie has a luscious buttery flavour. 

Lovely on a cheese platter or antipasto plate. 

Wine match: Chardonnay, Pinot Gris or Champagne. 

Available in 150g wedge (C01), 270g square (C03) or 

1kg wheel (C04). 

Seasonally available in small heart shape at approx. 

160g (C02). 

BLACK TRUFFLE BRIE 

by Neil Willman 

Best New Zealand Cheese, 

International Cheese Awards, 

Nantwich 2017 

A signature cheese by international cheese judge and 

Cheese Master Neil Willman. 

Our OMG Brie with a layer of dark truffle paste. This cheese 

has a rich musky aroma and earthy flavour. 

Best alone on a cheeseboard where this unusual cheese 

can be the star. 

Wine match: Champagne, Merlot or Pinot Noir. 

Available in a 100g wedge (C06) or 1kg wheel (C07). 

CAMEMBERT 

Bronze Medal, New 



Our Camembert is Normandy style, made with a 

much gentler and more ancient process than other 

modern Camembert’s. Delicate mushroomy notes 

add to the earthy aroma and taste of this cheese. 

Available in 120g round (C08) or 1kg wheel (C09). 

Wine match: Pinot Noir, Beaujolais, or Oaked 

Chardonnay. 


Over the moon | Feature 

AROHA 

Gold Medal, New 



Aroha is a new Camembert style cheese from 

Over the Moon. A delicious creamy cheese with all 

the complexity and range of flavour of a raw milk 

camembert ingeniously made from pasteurized 

milk. 

Aroha is a brilliant cheeseboard centre piece. 

Wine match: Pinot Noir, Dry Cider, or Pinot Gris. 

Available in a 120g wedge (C10 PP) or 1kg wheel (C11). 

APOLLO TURMERIC BRIE 

Silver Medal, New Zealand 

Champions of Cheese 

Awards 2018 

An exciting celebratory signature cheese by 

international cheese judge and CheeseMaster 

Neil Willman released to mark a decade of 

cheesemaking by Over the Moon Dairy Company. 

Apollo Turmeric Brie has a soft white rind and bright 

yellow past. The flavour is subtle, aromatic and 

earthy, well-balanced Turmeric, with light notes of 

ginger and pepper. A fabulous, on trend, stand-out 

star on your cheeseboard. 

Wine match: Gewurztraminer. 

Available in a 120g wedge (C65 PP) or 1kg wheel (C64). 

DOUBLE DELIGHT BRIE 

Blend of Cow’s cream and Goat’s milk 

Bronze Award, International 

Cheese Awards, Nantwich, 

UK, 2018 

A buttery Brie balanced with a tangy Goat flavour. 

Double Delight is a melt in the mouth blend of 

Goat’s milk and Cow’s cream. 

Wine match: Merlot or sweet fruity white wines. 

Available in a 115g wedge (CG12) or 1kg wheel (CG13). 


75


GOAT CAMEMBERT 

Silver Medal, New Zealand 

Champions of Cheese Awards 

2010 & Bronze 2016 

Goat Camembert has a delicate flavour when 

young and ripens quickly developing an earthy 

tangy flavour with age. As the pearly white paste 

matures it changes from firm to silky and smooth. 

Wine match: Light and fruity red wines. 

Available in a 115g wedge (G28) or 1kg wheel (G29). 

Softies - washed rinds 

GALACTIC GOLD 

Available in a 100g half square (C14), 200g square (C15) and 1kg square (C16). 

Category Trophy and 

Gold Medal, New Zealand 


Awards 2019 

A show stopper with a vibrant orange rind and 

piquant flavour. Galactic Gold is a winner on any 

cheese board. As this cheese matures the paste 

changes from soft to creamy and melting and the 

aroma intensifies. 

A great addition to a cheese platter Galactic Gold 

is also delicious in salads and quiches or on its own 

as a fabulous dessert with dried fruit. 

Wine match: Pinot Gris, late harvest Riesling, or 

Pinot Noir . 

BURGUNDY MOON 



Awards 2019 

Burgundy Moon has a mottled black rind which 

has been washed with grape skins and seeds left 

from wine making. This gives a fruity, earthy flavour 

to the decadently creamy centre. The paste is 

characteristic of a classic Over the Moon cheese, 

full flavoured and golden with a hint of grapes. 

Delicious with a crusty baguette or plain crackers, 

Burgundy Moon is a stand out cheese on your next 

cheeseboard. 

Wine match: Merlot, Riesling, or fruity wines. 


76 



Fresh 

RICOTTA 



Awards 2019 

A versatile ingredient and delicious on its own this 

fresh cheese has a slightly sweet taste and contains 

a low 13% fat. Like many fresh cheeses, it is highly 

perishable and is best eaten within a few days of 

opening the container. 

Wine match: Sweet wines with dessert dishes 

Available in 300g vacuum packed bags (C19). 

FRESH GOAT CURD 

Bronze Medal, New Zealand 


Awards 2016 

Moist with a mild but tart fresh goat milk flavour 

this curd is rind-less and off-white in colour. It also 

contains much less salt than many other goat milk 

cheeses. 

Our favourite way to eat it is moulded into a roll 

then sprinkled with herbs and drizzled with extravirgin 

olive oil – sliced and served with crackers or 

bread. 

Wine match: Sauvignon Blanc, Pinot Gris, or 

Sparkling wine. 

Available in 150g (G30), 500g (G31) or 1kg vacuum packed bags (G32). 

HALLOUMI 



Awards 2019 

Our Halloumi is softer than usual and deliciously 

salty. A frying or grilling cheese, Halloumi holds its 

shape when heated becoming crisp and golden 

on the outside with a delicately soft inside. 

Wine match: Riesling, Sauvignon Blanc, or Pinot Gris. 

Available in approximately 150g square (C33). 


77


the blues 

CREAMY BLUE 



Awards 2019 

Smooth, rich and decadently creamy with a sharp 

blue bite. Velvety in texture with a piquant 'blue' 

taste and a soft finish Creamy Blue is an all-round 

beautiful blue cheese. 

Wine match: Merlot or Port. 

Available in a 130g wedge (C21), 300g wedge (C21), 1kg disc (C21), ½ wheel (C21) or 3-3.5kg full wheel (C22). 

GOAT BLUE 



Awards 2010 

A crumbly blue vein, Goat Blue has a beautifully 

balanced tangy goat flavour with hints of 

sweetness. 

Wine match: Marlborough Pinot Noir or Port. 

Available in a 130g wedge (G23), 1kg disc (G23), ½ wheel (G23) or 3-3.5kg full wheel (G24). 

WILLTON 




Awards 2019 

Another signature cheese by international cheese 

judge and Cheese Master Neil Willman and 

designed especially for Over the Moon. This is our 

deluxe blue and the flavour is well balanced, strong 

and complex. The cheese is firm with a creamy 

mouth feel. It’s slightly crumbly when young and is 

peppery with a slightly salty finish. The paste is ivory 

with lots of deep blue veins. 

Available in 130g wedge, 300g wedge, 1kg disc, ½ or full wheel (33.5kg) 

78 



Semi-hard cheese 

RED PLANET 

Rich orange in colour Red planet is our take on the 

traditional English Red Leicester cheese. Cheddar 

like in flavour with a touch more acidity this cheese 

is ideal as a table cheese, for grating or grilling, and 

as part of a cheese platter. 

The colour is derived from the natural colouring 

annatto. 

Wine match: Sauvignon Blanc, Merlot or Beer. 


Additional cuts available by request and include 1kg wedge (C36) and ½ wheels (C36). 

JUST KIDDING 

Just kidding is a rind-less semi-hard 100% goat 

milk cheese. Pale ivory this cheese has a delicate 

aroma, sweet notes and a lingering finish. 

This cheese is perfect on a cheeseboard, and melts 

making it an excellent garnish on a warm dish. 

Wine match: Pinot Gris, late harvest Riesling, 

Pinot Noir. 

Available in a 100g wedge (G38) or 6kg wheel (G39). 

Additional cuts available by request and include 1kg wedge (G38) and ½ wheels (G38). 

THE BLACK SHEEP 

Unique Ossau-Iraty Style semi-hard Sheep 

milk cheese. 


Inspired by the Basque region in Spain. The smoked 

paprika on the rind gives it a smoky flavour, and the 

cheese is fruity and nutty with a creamy texture and 

ivory white interior. 

At 10 months old, this cheese has developed into a 

well-rounded cheese which lends itself to a cheese 

platter, or grilling. 

Wine match: Sauvignon Blanc, Merlot. 

Available in 100g wedges (S48) or 3.5kg wheel (S49) 


79


WENSLEYDALE WITH 

CRANBERRIES 

Christmas release 

Seasonal releases 

This lovely celebration cheese is pale white with a 

firm paste. The slightly sweet flavour has subtle floral 

characteristics, enhanced by the addit ion of tart 

red cranberries. 

In England it’s traditionally eaten with Christmas 

cake sheer indulgence! This cheese is perfect 

a s part of your special Christmas entertaining 

cheeseboard . 

Wine match: Port and Oak aged whiskey. 

Available in a 100g wedge (C42) or contact us to order your special size (C42). 

O.M.G. TRIPLE CREAM 

BRIE HEART 

These pretty hearts are released seasonally at 

Valentine’s Day and Mothers day and can be 

made on request. 

Voluptuous and creamy, this decadent Brie is our 

most popular cheese. Soft and rich, the OMG Triple 

Cream Brie has a luscious buttery flavour. 

Lovely on a cheese platter or antipasto plate. 

Wine match: Chardonnay, Pinot Gris 

or Champagne. 

Over The Moon Dairy Co. 

33 Tirau Street, Putaruru 3411 

Phone +64 7 8838 238 

Fax +64 7 8838 235 

Orders @ overthemoondairy.c0.nz 

www.overthemoondairy.co.nz 

80 


Lyre's | Feature 

Lyre’s a winner 

Launched 

in Australia 

in July 2019, 

Lyre’s Non- 

Alcoholic 

Spirits is a 

range of 

13 alcoholfree 

classic 

spirits and 

three recently 

launched premixed 

RTDs. 

Inspired in 2017 by Mark 

Livings, he saw the 

challenges of balancing a 

professional life as MD of a 

successful business with the 

need to stay social at the 

same time. This was a broader 

trend he recognised and saw 

in his team, especially when the 

no or low alcohol drink options 

always involved a compromise. 

He asked the question–how 

can we all stay social, without 

compromising taste? 

Lyre’s was created so social 

people looking for more mindful 

options could still enjoy a 

sophisticated drink. With Lyre’s, 

any bartender or at home drinker 

can transform the rich world of 

mixed drinks and cocktails into 

low or non-alcoholic versions. By 

reaching for a Lyre’s, you have 

the building blocks of many of 

the world’s favourite drinks or your 

own creation. 

Lyre’s is crafted using allnatural 

essences, extracts and 

distillates to match the aroma, 

taste and appearance of the 

traditional spirit, without using 

alcohol as a base. The finest allnatural 

essences extracts and 

distillates from around the globe 

are blended with Lyre’s very own 

proprietary non-alcoholic base 

liquid. 

American Malt. 

Now with a global footprint in 

over 40 countries, Lyre’s continues 

to drive non-alcoholic category 

growth. The trend towards more 

mindful drinking is becoming the 

norm, and ‘Dry Jan’ and ‘Feb Fast’ 

seem to be merging into one 

long alcohol-free period for some 

consumers. With the moderation 

movement sweeping across 

key global markets, increased 

demand for sophisticated 

adult-beverage alternatives 

like the Lyre’s range has been 

observed also in all geographies, 

underlining the trend is both 

disruptive, and global. 

Lyre’s is also now the most 

decorated non-alcoholic spirit 

brand globally, receiving 11 

medals at the 2020 San Diego 

International Wine & Spirits 

Challenge and 10 awards at 

the 2020 San Francisco World 

Spirits Competition. The collection 

was also honoured at the 2019 

SommCon’s Concours d’Spirits 

competition presented by Somm 

Journal, where Aperitif Rosso 

received a double gold when 

tasted against its alcoholic 

counterparts. 

Passionstar Martini. 


81

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.

WineNZ Autumn 2021 (optimized)

Transform your PDFs into Flipbooks and boost your revenue!

Delete template?

Save as template ?