Last-minute gifts

Pan­ick­ing about not hav­ing bought me a Christ­mas present yet? Fret not, I’ll be quite happy with any of these be­fore New Year, thanks …

Weekend Herald - Canvas - - CONTENTS - YVONNE LORKIN

LAW­SON’S DRY HILLS MARL­BOR­OUGH ‘RANU’ 2017 $28

Named af­ter the Maori verb mean­ing “to mix”, a sin­gle bin each of ries­ling, pinot gris and gewurz­traminer was hand-har­vested on April 11 from dif­fer­ent blocks, blended and fer­mented wild, to cre­ate a wine that com­mem­o­rates Law­son’s 25th an­niver­sary. It’s a glo­ri­ous, gussy-up of cit­rus, peach and musky magic. Juicy and suc­cu­lent, it’s the ap­ple, nashi and lemon ver­bena notes that lift it to next level love­li­ness. Sip with: gnoc­chi with gor­gonzola sauce. law­sons­dry­hills.co.nz

MOET & CHANDON IM­PE­RIAL GOLDEN SPARKLE LIM­ITED EDI­TION NV $69

I love the aro­mas of ris­ing dough, bis­cu­ity notes, and al­mond meal driz­zled with lemon and a touch of trop­i­cal fruit in this fes­tive fizz. On the palate it’s zesty and dry; full, yeasty and edged with a squeak of cit­rus to elon­gate the lay­ers of flavour. The bead is del­i­cate, it looks and tastes like Christ­mas — and it’ll impress the pants off your friends. Sip with: mini scal­lop mor­nay, in the shell. ad­v­in­tage.co.nz or glen­gar­ry­wines.co.nz

AMISFIELD RKV RE­SERVE CEN­TRAL OTAGO PINOT NOIR 2014 $120

When wine­maker Dr Stephanie Lam­bert de­cides to take a batch of fruit from Amisfield’s lean, bony, loes­sial Rocky Knoll Vine­yard to cre­ate a wine she feels is ex­cep­tional, then you should take no­tice. The RKV was cre­ated in 2007 and now it’s a Cen­tral Otago icon. Wild straw­berry, cherry, dried thyme and tea-like aro­mas lead to an in­cred­i­bly smooth, suc­cu­lent mouth­feel. It’s el­e­gant, stat­uesque and built to last, yet silky and slip­pery enough to en­joy now. Se­ri­ously spe­cial. Sip with: seared duck breast and tamarind dress­ing. amisfield.co.nz

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

The bead is del­i­cate, it looks and tastes like Christ­mas — and it’ll impress the pants off your friends.

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