Blended families

Pure breeds? Yeah, nah. Sometimes a bit of mongrel is exactly what we need in a wine …

ROCKFERRY ORCHARD VINEYARD MARLBOROUGH PINOT GRIS PINOT BLANC 2016 $39

Here’s a certified organic blend of 75 per cent pinot gris from Rockferry’s winery block and 25 per cent pinot blanc from their plum tree block, co-fermented on their skins with indigenous yeasts. After 30 days on skins, the wine was drained and pressed to one oak barrel, one seasoned oak puncheon and one stainless steel barrel, then aged for 14 months. The French would call the pinky-gold colour of this style of wine the “eye of the peacock”, however, the Rockferry team prefer to call it “eye of the pukeko”. Cheek-suckingly dry and with textural “chew”, expect nutty, nougat-like characters, peach stone flavours and a long, mineral-kissed finish. Sip with: white bean, tomato, pea and feta stew. rockferry.co.nz

MOUTERE HILLS NELSON CHENDOZA CHENIN BLANC 2015 $34

While it says “chenin blanc” on the front label, this is actually a curious blend of chenin blanc and Mendozaclone chardonnay, grown on the Moutere clay gravels of Rusty Rayne and Lisa Goodson’s Nelson vineyard. Toasty, apple pie aromas merge with roast peach, almond meal and rich, grilled-grapefruit characters come from 11 months maturation in French oak barrels. It’s a generous, sexy, succulent thing to sip. Sip with: chicken yakitori. mouterehills.co.nz

EARTHKEEPERS WAITAKI OTIAKE BLEND #1 2016 $29

Grant Taylor, one of my favourite winemakers, has turned his hand to crafting this bracing, tangy, citrus and spice-fuelled blend of pinot gris, riesling and gewurztraminer — and it’s just sensational. From one of the harshest winegrowing regions in New Zealand comes this dynamite, zesty, threesome, boasting a chalky-dry texture and a green apple finish. It’s curious, quizzical and fab. Sip with: slow-cooked star anise and ginger pork hock. For stockists email John.Brown@brownpartners.co.nz Yvonne Lorkin