This is the second in a three-part series on the terroirs of Central Otago. After Gibbston and Wanaka, last week, here is a look at the largest winegrowing areas: The Cromwell Basin and Bannockburn, which combi...
This is the first of a series of three articles on the terroir of Central Otago, the most southerly wine growing region in the world, at 45 degrees South, marked by a dry, semi-continental climate.
Surprisingly rich for a pinot noir, this wine was enjoyed by both more- and less-experienced tasters, both with and without food. Highly recommended (91).
A lovely Kiwi exemplar of Sauvignon Blanc. Green apples, some pear on the nose. Luscious ripe citrus fruit on the palate, predominantly grapefruit. Not grassy as many others but still has that nice desired touch of minerality. The acids support the fruit nicely, and the package segues into a languid finish. Try with simple shellfish. Highly recommended.
An Oregonian meets a Sauvignon Blanc in New Zealand. The resulting marriage: a wine of clear, brilliant, medium gold yellow hue with tinges of green. A clean nose with medium-full aromatics jumping out of the glass that include peach pit, sour yellow cherries, pineapple, fresh grass, savory herbs, pungent white flowers, and wet chalk. On the palate it is dry and medium to full-bodied. Medium alcohol levels, mouthwatering acidity, and intense flavors including fresh squeezed lime, grapefruit, under ripe pear, crabapple, and apricot. The finish is tart and lingering. Incredibly refreshing, this wine would pair well with herb laden cream sauces, grassy olive oils, or fresh chèvre topped with stone fruit preserves.
Marlborough, the new world home of sauvignon blanc, has one of the most vibrant organic and biodynamic sectors of New Zealand’s wine industry. Led by a band of dedicated people and producers, it has moved from being a fringe part of the industry to something the big boys of New Zealand winegrowing are actively experimenting with.