How’s this for a tasting note? “Cherry, roasted cashew, baked apple, and chocolate.” Or this: “Toasted nuts, caramel, milk chocolate and tobacco.” The first is difficult to place. The second sounds like a modern Bordeaux with about ten or fifteen years of age. But we’re not talking about wine. We’re
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. Known for pinot noir, the region has more than one grape to it—and more than
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 combine to account for 70% of all Central Otago vineyards. The Cromwell Basin is east
This is the last of a three part series on the terroirs of New Zealand’s Central Otago. After Gibbston and Wanaka and The Cromwell Basin and Bannockburn, we are finishing with Bendigo and The Alexandra Basin, the two lowest elevation, most easterly sub-regions. Bendigo Bendigo is just east of the
This pale coral gem has a lovely nose, fragrant with strawberries. Strawberries, with raspberry and rhubarb singing back-up, get an acid backbone like a spritz of lime. This will pair beautifully with salmon, especially Copper River Salmon, if you can get it. Highly Recommended. 92 points. DBH WHO: Dutton Goldfield
