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