Wham, bam, yum

Taste by the buck­et­ful

Weekend Herald - Canvas - - RESTAURANT + WINE - YVONNE LORKIN YVONNE LORKIN IS CO-FOUNDER AND CHIEF TAST­ING OF­FI­CER OF WINEFRIEND.CO.NZ AND A WINE WRIT­ERS OF NZ MEM­BER.W

Lionel Richie once sang “You’re once, twice; three times a chardon­nay … and I lu­u­u­u­u­urve you”. In my happy place they’re the right lyrics okay …

DOMAINE BERNARD DEFAIX CUVEE VIELLE VIGNE CHABLIS 2014 $53 Get ready, get set and go to a happy place of in­tense lemony, chalky notes that sit up and shout “Oi! I’m a chablis!” Made from clean, con­cen­trated chardon­nay fruit, the re­sult of 100 per cent tank fer­men­ta­tion is a wine burst­ing with buck­ets of smashed quartz, grape­fruit pith and min­er­al­ity to burn. Punchy, peach-driven and de­li­ciously struc­tured, it’s fresh and feisty. www.thewine­guru.co.nz

PASK SMALL BATCH WILD YEAST HAWKE’S BAY CHARDON­NAY 2016 $25 Kate Rad­burnd and her team at Pask de­cided to get jiggy on it with the wild yeasts dur­ing the 2016 har­vest and this snazzy lit­tle sip is the re­sult. Peo­ple of­ten think if in­dige­nous yeasts are used, the wine is go­ing to smell and taste a tad funky, how­ever this is a dan­ger­ously drink­able, clean, tangy, trop­i­cal taste sen­sa­tion that’s stitched to­gether with light lay­ers of smoke with ev­ery sip. www.pask.co.nz, bitewine.co.nz

TONY BISH SKEETFIELD HAWKE’S BAY CHARDON­NAY 2016 $56 Pre­pare for heap­ing wads of hazel­nut, citrus pith, white peach and nut­meg on the nose fol­lowed by gor­geous, grape­fruit, smoked pineap­ple and waves of juici­ness that flow across the palate. Crafted from old vine, dry-farmed, Men­doza­clone chardon­nay from a vine­yard named af­ter cham­pion skeet shooter Brick Gunn, this wine is ev­ery­thing you’d ex­pect from one of the South­ern Hemi­sphere’s bright­est chardon­nay stars. www.tony­bish­wines.co.nz, bitewine.co.nz

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