WINE

Ex­pect a cheek-slap­pingly good ex­plo­sion of ‘You make me feel like a nat­u­ral woman…’

Weekend Herald - Canvas - - CONTENTS -

Funky and fresh

SIL­VER WING NADA PRESER­VA­TIVE-FREE WAIPARA SYRAH ROSÉ 2017 $27

Here’s a rosé made from 100 per cent hand-picked, whole-bunch-pressed syrah from An­drew Fox’s vine­yard, where it’s fer­mented with wild yeasts and spends five months in barrel for ex­tra com­plex­ity. A por­tion of orig­i­nal juice was snap-frozen at press­ing and then added back to the wine at bot­tling to kick­start a sec­ond fer­ment in the bot­tle and cre­ate a spritzy mouth­feel. Not fined or fil­tered, it’s got funky, slightly smoky, red ap­ple char­ac­ter, ul­tra-fresh acid­ity and marathon-like length of flavour. Sip with: wa­ter­melon, snow­pea, feta and al­mond salad. To buy email sil­ver­wing@in­or­bit.com

BLACK STAR WAITAKI VAL­LEY FIELD BLEND 2016 $27

An or­gan­i­cally pro­duced blend of pinot noir, pinot gris and gewurz­traminer, it’s like a red, a rosé and an orange wine rolled into one. Su­per-light, it’s de­signed to be con­sumed chilled and it’s cloudy be­cause it hasn’t been fined or fil­tered. No sul­phites or preser­va­tives were used in its pro­duc­tion ei­ther. Skin fer­mented for seven weeks and then barrel-aged be­fore re­lease, the mouth­feel is grippy and gen­er­ous. Earthy, truf­fle-like, with hints of baked fruits and spice, it’s a crazy spec­trum of flavours cre­ated by Theo Coles and it’s as nat­u­ral as it gets. Sip with: salami, as­para­gus and fen­nel risotto. black­star­wines.co.nz

HERON’S FLIGHT MATAKANA AMPHORA SANGIOVESE 2016 $120

Tiny amounts of hand­picked sangiovese were fer­mented wild in their skins in­side 500 litre clay am­phorae for six months then rested an­other six months in tra­di­tional ter­ra­cotta ves­sels be­fore be­ing trans­ferred to this gor­geous wax-sealed bot­tle. Nat­u­rally han­dled, with no ad­di­tional sul­phites, it’s ex­cep­tion­ally de­li­cious. Bright, vi­brant, with dark fruit, flo­ral in­ten­sity and buck­ets of pep­per, co­coa and spice, it’s worth ev­ery cent and more. Sip with: seared veni­son, to­mato and pome­gran­ate salad. herons­flight.co.nz Yvonne Lorkin

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

Tiny amounts of hand­picked sangiovese were fer­mented wild in their skins in­side 500 litre clay am­phorae for six months.

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