WINE

It’s Satur­day, time to get fizzi­cle …

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

Good times

QUARTZ REEF BENDIGO ES­TATE BLANC DE BLANCS METHODE TRADITIONNELLE 2013 $75

Nor­mally when I sip a bit of sparkling I’m all laugh­ter, smiles, clink­ing my glass. Yet, as soon as I’d wrapped my lips around this new re­lease, I was struck silent. This is so good. It’s like lick­ing a fresh lemon then drink­ing white peach and el­der­flower juice poured over al­mond meal. The tex­ture is soft, pil­lowy and the mousse is marsh­mal­low light. So rich, yet crisp and re­fined, el­e­gant and ethe­real in en­joy­ment-fac­tor, it’s an or­ganic, bio­dy­nam­i­cally-pro­duced beauty. Sip with: white­bait frit­ters

quartzreef.co.nz

ESSES MADAME MARL­BOR­OUGH METHODE TRADITIONNELLE BRUT CUVEE 2012 $70

Bis­cu­ity bis­cuit-laced with more bis­cu­ity bon­zaness from a Marl­bor­ough pro­ducer who has only just ap­peared on my radar. Hand-har­vested, whole-bunch-pressed, aged for at least three years be­fore bot­tling, this golden-in-the-glass wine is a smooth, short­bread-scented sparkler with del­i­cate bead­ing (that’s “bub­bles”) and a long, nutty, creamy, Cham­pagne-like fin­ish. Sip with: salmon and wa­ter­cress salad

es­s­eswine.com

GRAN CAMPO VIEJO CAVA BRUT RESERVA NV $25

The world’s big­gest selling Span­ish wine brand has fi­nally un­leashed its sparkler on our shores. Pro­nounced “karm­poh vay-hoh”, they make their cava from a blend of par­el­lada, xarello and macabeo grapes grown in Cat­alo­nia and pro­cessed in the same tra­di­tional method as Cham­pagne. Zesty and de­li­ciously dry, with a lemony back­bone, hints of al­mond and stitched to­gether with a min­eral-heavy thread — it’s a new favourite fizz for me. Sip with: potato and feta pic­nic pie a-la-Langbein. the­good­wine.co.nz

It’s like lick­ing a fresh lemon then drink­ing white peach and el­der­flower juice poured over al­mond meal.

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