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.
This has a rich mouth-feel, great complexity, and acids to hold up to the richest food pairing. Drink with stuffed flounder. Highly Recommended (93).
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 true low-alcohol Bourgogne for half the price of a tooth-staining California pinot, this shows true balance and minerality. Strawberries, some raspberries, and damp black earth shoveled over hot coals show on the nose. On the palate the fruit is more muted, hinting at a dumb phase calling for a couple of years in the cellar. Raspberries and strawberries, in that order, still show, but they have equal billing with smoky earth and leafy spices, sage and marjoram. The taste of fresh-licked river stone comes out with bright acids and cranberry on the finish. There is a lot of complexity here, particularly for the price, and it should reward patience in the cellar. Drink with pork loin. Recommended. DH
The nose is a treat in itself, aromas of fresh-ground medium-roast coffee and black cherries, tinted around the edges with fresh sage. The same coffee-cherry theme shows on the attack, the initial taste, adding hints of cola, milk chocolate and licorice on the mid-palate. Tannins are mild and silky, with acids to match. A difficult food match, with rich flavors but medium body, this will pair best with a meat to match. Try it with grilled swordfish or smoked trout. Recommended. DH
The winemaker who has twice been named Robert Parker’s Wine Personality of the Year has projects working in 20 wineries worldwide, including Argentina, the U.S., France, and a new one in Armenia.