En­chant your evening

What would you rather drop 50-60 bucks on? Gas for a four-hour drive? Yawn. Stay home and sip one of these in­stead…

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

MOANA PARK THE VIN­TAGE PROJECT HAWKE’S BAY VIOG­NIER 2015 $60 Just two bar­rels were crafted of this crazy-good viog­nier and all are hand num­bered, with a la­bel de­signed by artist, mu­si­cian and na­tional trea­sure Fane Flaws. Flavour-wise, think hon­ey­comb, gin­ger, jas­mine and peach. It has beau­ti­fully tex­tured fat­ness, tan­ta­lis­ing fresh­ness and is es­sen­tially an in­cred­i­bly lus­cious, viog­nier with sexy tex­ture de­rived from some ex­tended skin-con­tact time (ooh-er). Sip with: smoked ham hock soup. moana­park.co.nz

DECI­BEL TES­TIFY GIMBLETT GRAVELS MAL­BEC 2016 $56 Holy inky in­digo Bat­man! If this wine doesn’t wow you with its in­tensely beau­ti­ful colour, then I’ll eat a screw cap. Deeply savoury aro­mat­ics are edged with black­berry and blue­berry notes, while the palate shows in­cred­i­bly fo­cused berryfruit, to­bacco leaf, dried herb and black olive lay­ers. The name comes from wine­maker Dan Bren­nan’s “hand on heart” ad­mis­sion that there were no ad­di­tions or ma­nip­u­la­tions to this wine and that it’s “hon­estly” the best mal­bec he’s ever made. It’s also a nod to his love of roots and soul mu­sic. Awww. Sip with: osso bucco. deci­bel­winesnz.com

MILLS REEF ELSPETH GIMBLETT GRAVELS CABER­NET MER­LOT 2016 $49.95 This glo­ri­ous blend of 73 per cent caber­net sauvi­gnon, 23 per cent mer­lot and 4 per cent caber­net franc is a clev­erly made slow-burn of ab­so­lute ge­nius — like you’re drink­ing Wild At Heart the movie or The End of the F**ing World on Net­flix or some­thing. Glossy and gor­geous in the glass, you’ll in­hale a cloud of dark cherry, black­berry, plum, liquorice and co­coa and in­tensely con­cen­trated smoke and vanilla on the nose and palate, which makes this un­put­down­ably de­li­cious to drink. Sip with: slow-cooked spring lamb. mill­sreef.co.nz Yvonne Lorkin

If this wine doesn’t wow you with its in­tensely beau­ti­ful colour, then I’ll eat a screw cap.

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