For ev­ery oc­ca­sion

From chardon­nay to Ital­ian red, these or­ganic and bio­dy­namic wine picks from Great Lit­tle Vine­yards will mean the per­fect drop for all of life’s mo­ments.

Good - - WINE NOTES -

01 Mam­moth Nel­son Pinot Noir 2015 $69 Michael Glover is on a mis­sion to prove that New Zealand wine doesn’t have to fit the same pi­geon­holes, and his pri­vatere­lease, tiny-pro­duc­tion Mam­moth Pinot Noir is a tour-de-force un­like any other pinot be­ing made pos­si­bly any­where in the world. De­scribed by Joelle Thom­son as “an iron fist in a vel­vet glove”, I reckon this has the po­ten­tial to be­come a new mod­ern New Zealand clas­sic. 02 Ca­iarossa Per­go­laia Toscana IGT 2011 $39

Owned by the same fam­ily and with the same wine­mak­ing team as pres­ti­gious Bordeaux es­tates Château Gis­cours and Château Du Tertre, Ca­iarossa’s motto is “The lux­ury of na­ture”: wine­mak­ing fi­nesse meets sus­tain­able, min­i­mal-in­ter­ven­tion pro­duc­tion. A Tus­can pro­ducer who work with very small yields from their es­tate in Ri­par­bella, and they’re al­ready gar­ner­ing rave re­views from ma­jor crit­ics. Per­go­laia is their san­giovese­dom­i­nant blend – for most wine­mak­ers it would count as their top wine, but it’s ac­tu­ally their third la­bel. This wine ex­hibits Ital­ian power to­gether with French wine­mak­ing fi­nesse. As their scores keep go­ing up with ev­ery new vin­tage, so too do the wines keep sell­ing out, so it’s worth grab­bing a case or two for the cel­lar.

03 Pyra­mid Val­ley Suther­land-Till Marl­bor­ough Chardon­nay 2016 $55

Pi­o­neers of sus­tain­able and bio­dy­namic wine­mak­ing in New Zealand, Mike and Clau­dia Weers­ing have ex­panded from their tiny home block in North Can­ter­bury, to cre­ate small re­leases ev­ery year from their favourite sin­gle vine­yard sites around the coun­try. The Grow­ers Col­lec­tion is about ex­pos­ing hid­den gems, and this is the sec­ond vin­tage, crafted by Mike, of chardon­nay from 35-year-old vines in Marl­bor­ough.

The pop­u­lar Span­ish grape tem­pranillo isn’t of­ten grown in New Zealand, and when it is it’s usu­ally in cli­mates that don’t sup­port it, and the re­sults are of­ten over­ripe and flabby. That’s why Rock Ferry de­cided to grow their tem­pranillo in Cen­tral Otago, which has the high el­e­va­tion, dry heat dur­ing the day and cool dur­ing the night to sup­port this tricky grape. The small or­ganic Trig Hill vine­yard in the Bendigo sub­re­gion is mostly planted with pinot noir and pinot gris, but Rock Ferry’s ex­per­i­men­ta­tion with tem­pranillo here sug­gests they’re on to some­thing very ex­cit­ing. 04 Rock Ferry Trig Hill Cen­tral Otago Tem­pranillo 2014 $47

Brought to you by our wine colum­nist Daniel Kemp. greatlit­tlevine­

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