WINE

Red, white and sweet

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

NEUDORF TOM’S BLOCK NEL­SON PINOT NOIR 2015 $33

Opt­ing to pre­serve ev­ery smidge of nat­u­ral pu­rity of flavour that viti­cul­tur­ist Richard Flat­man has man­aged to coax into the pinot noir from Tom’s Block, wine­maker Todd Stevens has bot­tled this wine with­out fin­ing or fil­tra­tion. It’s paid off — burst­ing with black tea, wild rasp­berry and cherry lay­ers that wrap around zesty acid­ity and a lush, plush, tex­tu­ral fin­ish. Gamey and gor­geous. Sip with: pork and duck sausages. neudorf.co.nz

DOMAINE SERVIN CHABLIS 2015 $42

The Servin fam­ily has been craft­ing light and lovely, cit­rus-soaked chablis since 1654. So they know a thing or three about grow­ing great chardon­nay. And guess what! They’re French and they’re us­ing screw caps. Chablis is a style of chardon­nay where oak is down­played or not used at all. Fresh as a daisy and erupt­ing with classic, flinty, min­er­al­ity, grape­fruit pith, peach notes and buck­ets of white flow­ers, it’s del­ish. Sip with: classic crab cakes. vi­nofino.co.nz

BODE­GAS OLI­VARES DULCE MONASTRELL 2013 500ML $63

Look­ing for the ul­ti­mate sweet red wine? Deep in the heart of Ju­milla in Spain grows a patch of an­cient, un­grafted, monastrell vines owned by Bode­gas Oli­vares. The bunches are left on the vine long into the au­tumn to nat­u­rally be­gin to raisin. This con­cen­trates the black­cur­rant in­ten­sity and spicy, caramelised char­ac­ters, re­sult­ing in a richly sweet, in­dul­gent, dessert red wine that you MUST try. Sip with: slabs of triple-cream blue cheese on oat cakes. stvin­centscave.com Yvonne Lorkin

The Servin fam­ily has been craft­ing light and lovely, cit­russoaked chablis since 1654. So they know a thing or three about grow­ing great chardon­nay.

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