Yvonne’s roast picks . . .
Moutere Hills Sarau Reserve Chardonnay 2018 ($55)
Nelson chardonnay is oft overshadowed by the big names from the likes of Hawke’s Bay and Gisborne — but I tell you what, if more people get their chops around chardonnay like this, then Nelson will storm the stage.
The Sarau Reserve is Moutere Hills flagship wine, made by the ridiculously talented Rusty Rayne (best. name. ever.) and he only makes it in years when the fruit is absolutely exceptional. It’s an elegantly structured, juicylicious chardonnay showing cinnamon bun and lemon icing notes on the nose alongside hints of grilled grapefruit, roast nectarine and a squeak of smoke. It has verve and tension, the textures are taut and the tannins are foxy, and it’s fabulous with chicken of any description.
Mouterehills.co.nz
Abel Methode Cider 2018 500ml 6.5%abv ($14)
From one of the most challenging vintages the Nelson-tasman region has experienced in aeons, comes this shiny new cider from Mark and Sophie Mcgill. Crafted from super-hardy, heritage, handpicked cox’s orange pippin and sturmer pippin apples together with some heirloom pear varieties, using organic and wild yeasts then re-fermented in the bottle (just like Champagne and Methode Traditionnelle wines) and aged on its yeast lees before release, it’s a deliciously dry, cloudy, biscuity, smoke-edged style with apple skin astringency and excellent length of flavour. Dry cider is superb with roast chook. Abelwine.com
Pencarrow Martinborough Chardonnay 2019 ($23)
Palliser Estate’s Pencarrow wines are named in honour of the stories of the famous lighthouse at the entrance to Wellington harbour. This chardonnay acknowledges the heroic Mary Jane Bennet, who single-handedly raised five children and took on the vital role of Pencarrow Lighthouse keeper when her husband died in 1855.
This powerfully built, fruit-stacked, feisty chardonnay will steer you around a core of toasted nectarine and citrus to dock in calmer, creamier seas. Delicious.
Palliser.co.nz
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