Cellar Press for The New Zealand Cellar

CELLAR PRESS #01

NEWS, REVIEWS AND A WHOLE LOT MORE BROUGHT TO YOU BY LONDON’S NEW ZEALAND WINE MERCHANT

What’s in Store

Meet the Team

– Find out what’s happening in and around the Wine Shop and Bar over the next few months.

Regions and Producers

Christmas Gifts

– Meet founder Melanie Brown and the team behind The New Zealand Cellar in store and online.

– We throw the spotlight on New Zealand’s Canterbury region and a few standout producers.

– Be the toast of the festive season – give the gift of New Zealand wine to your friends, family and clients!

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ve. . i f . r . o . f s lot r g e u n i m l t s P rivate ta mulled

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POP!

Raise a glass with us at our new(ish) Wine Shop and Bar in Brixton!

Peter Gordon from The Providores shares a classic recipe

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A little bit about us...

The New Zealand Cellar is a celebration of New Zealand’s breath-taking geographic diversity and expert winemaking ability. Our intention is to showcase the very best wines from the country’s finest vineyards, with a firm focus toward boutique wineries and small production wines. We offer a wine portfolio like no other.

The New Zealand Cellar team is driven by a desire to share the very best of what the country has to offer, to highlight regional and varietal diversity, to introduce people to new and enticing wines all while continuing to create a wider conversation surrounding New Zealand wine.

We’ve created the most diverse New Zealand wine platform of its kind in the UK and deliver these fantastic bottles right to your door. I hope it becomes your first-stop for inspiration, experimentation and, above all, enjoyment of New Zealand wine.

Come and visit us for a glass or to pick up a bottle!

Team TNZC

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GOOD TIMES AND GREAT WINES START HERE!

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p4 MEET MEL, FOUNDER OF THE NEW ZEALAND CELLAR Get to know the woman behind the wine in our quick fire Q&A session.

Win! A Private Tasting Journey through New Zealand’s top wine regions in the comfort of your own home…

A V I N TA G E Y E A R

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We’ve had a phenomenal year picking up awards for specialist merchant at both Decanter and International Wine Challenge! Yippee!

THE KNOWLEDGE

NZ WINE REGIONS AND GRAPES

W H AT ’ S IN STORE

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WELCOME TO POP BRIXTON! Discover the home of our new wine shop and bar.

p10 p6 See our exciting line up of events and tastings.

THE NEW ZEALONDONER The fusion godfather behind one of London’s longest standing Kiwi empires…

p12 R E G I O N I N T H E S P O T L I G H T: C A N T E R B U R Y Discover New Zealand’s youngest and most bourgeoning wine region.

p15 MARVELLOUS MULLED MERLOT Make the perfect mulled wine this festive season with our tried and tested recipe.

Get Social

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CHRISTMAS SPECIALS! Exclusive gift packages, wine tastings, expert talks and more.

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NZCellar

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Meet Mel

MEET MEL Melanie launched The New Zealand Cellar online in 2013 and in 2015 secured enough Kickstarter funding to open a Wine Shop and Bar in Pop Brixton. We caught up with her for a quick chat about all things New Zealand wine...

Q. How did you get into wine?

A. I started at The Providores as a chef, and spent some

Q. High points so far?

A. Winning Decanter Specialist Wine Retailer of the Year and International Wine Challenge Specialist Merchant of the Year – pretty exciting accolades to be recognised with and an amazing testament to the reputation we’ve created and the New Zealand wine industry.

Q. Any low points?

A. The relentlessness. I have a four year old daughter so I’m up at 5:30am most days of the week in order to get her on the school run, to communicate and meet with the guys in the office, to go to the store to meet with my team, to go to tastings…

There are perks in tastings and travel, but although no one will believe me that’s still hard work! But I know I’m very lucky, I wouldn’t change my job for the world.

time out on the floor to get experience. I soon realised I was captivated by the wine list and loved being based in a Front of House capacity. The intricacies and stories of the wines featured opened my palate and led me on a journey of discovery! And so my NZ wine journey ignited and I began studying my WSETs. (Wine and Spirits Education Trust wine qualifications).

The cross section of demographic that we see through this store is amazing – anything from young professionals to city bankers, and hipsters to locals.

I guess that’s why the shop’s so important, because we have the chance to engage and interact with people that we wouldn’t normally get to meet. It’s so invigorating and exciting.

drinking something because of someone else’s opinion.

And ask questions.

The expensive wines aren’t always the best. There are wines on the shelf that I drink on a regular basis that are by no means the most expensive. What makes a good wine is balance, the occasion, and who you’re with.

engage with so many producers and wineries allowed me to see a gap in the market. It was a no brainer for me, I woke up one morning and thought “I have to open a New Zealand Wine Shop”.

It’s been scary, really scary. I’m actually thankful that I was so naïve early on, because had I known how much work it was going to be I would have stayed where I was.

Melanie is drinking

Besson Vineyard Grenache 2013 A Tribute To Grace Wine Company.

In saying that I’ve enjoyed and loved every moment of it.

Running your own business is so unique because every day you learn something new.

W HAT MA K E S A GO O D W I N E I S B ALANCE , THE OCC A SIO N , A N D W HO Y O U’ R E W I TH”

to discover wine – it’s not your average wine shop.

It’s all about creating the opportunity; for consumers to discover, for brands to be discovered.

Q. Any advice for budding wine lovers?

A. Drink what you want to drink. Don’t be coerced into

Q. What inspired you to start The NZC? A. Seeing the NZ wine industry and being able to

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Q. Top wines from a shipping container, eh?

A. It’s all about perception. We’ve ignited a new way

Q. Tell us about the new pop-up store in Brixton?

A. For me it is hugely exciting to be a small part of the re-generation that we are watching unfold in Brixton.

With such a dynamic and vibrant neighbourhood we are nestled amongst a diverse range of backgrounds and cultures and we are lucky to have the opportunity to work closely with the community at Pop Brixton.

As a part of our lease agreement we give one hour of our time on a weekly basis back to the local community. It’s a great feeling knowing we are supporting the strength of the younger generation and exposing them to new and exciting experiences in regards to New Zealand wine and also our Kiwi culture. (Read more about our Pop Brixton store opposite)

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When I’m not tasting my way through NZ, I’ve recently discovered a secret love affair with Grenache. Seductive, juicy and hitting all the right spots, and its made by an inspiring kiwi, Angela Osborne in California. gracewinecompany.com

POP! VISIT US AT POP BRIXTON

We launched a crowdfunding project in April this year to raise the £35,000 needed to open the shop in Pop Brixton. This target was achieved in just five days, with an outstanding support from founders both outside and within the wine industry.

Pop Brixton is a brand new community creative space for small businesses, housing a mixture of bars, restaurants, studios, workshops and event spaces and playing host to some of London’s most exciting startups across food and drink, retail and the arts.

The site has been constructed out of environmentally friendly, upcycled shipping containers. Opened in May 2015, Pop has been designed to be a ‘mini city’ filled with diversity both in terms of business and people.

Being a part of this development as opposed to the high street opens us up to a whole new demographic, who have a bit of knowledge and need to be encouraged.

It’s really exciting to be part of something so vibrant.

O UR SHO P AT PO P BRIXT O N HA S I G N IT ED A NEW WAY TO DISC O V E R WI NE ”

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m a e T e th Meet

The New Zealand Cellar team is driven by a desire to share the very best of what the country has to offer, to introduce people to new and enticing wines. We’re a small and friendly team, here to help with your wine selection every step of the way, and we love a chat.

Meet the people behind The New Zealand Cellar and see what they’re drinking...

Rosie.

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Geoff.

We love our new home and have already been working on a range of tastings and events, between our shop and Pop Brixton’s dedicated event space, PopBox, including evenings with New Zealand winemakers, portfolio tastings and guided tasting classes.

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Meet the Team

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Beka.

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Rosie is based in our shop where she runs our social media, manages our shop and generally keeps us all on our toes!

“Bell Hill winegrowers Sherwyn and Marcel meticulously manage their farm to produce some of the most sought after wines of New Zealand”

2011 Bell Hill Pinot Noir, Canterbury. £98. 00

Geoff is based at HQ and works extremely hard behind the scenes making sure everything runs smoothly online. You won’t see him much but you know he’s there making the cogs turn!

“My soft spot is New Zealand stickies. The quality New Zealand is capable of is really quite remarkable.

The Fromm Late Harvest Gewürztraminer is rich, floral and will definitely be on my Christmas table!”

2012 Fromm Late Harvest Gewürztraminer, Marlborough. £17. 00

Beka is the newest addition to our team and runs logistics and office support from HQ and helps with all of your online orders. If you need help with your delivery Beka’s here to help!

“Joining The New Zealand Cellar has given me the opportunity to discover a whole world beyond Sauvignon Blanc! I just love how complex this wine is and discovering Chardonnay has definitely been a highlight!”

2014 Seresin Estate Chardonnay Reserve, Marlborough. £28. 50

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What’s on

Guided Tasting with Abbie Moulton Wednesday, 2nd December Want to know more about New Zealand wine but don’t know where to start? Then join us on a journey of discovery with wine expert Abbie Moulton. She’ll help guide you through the basics of wine to how to taste and talk about wine like a pro, covering food and wine matching and tips on how to order for any occasion.

Tickets available online, and include a 20% off shop purchases on the night.

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WH AT ’ S IN STORE

Free Winter Wine Tasting Wednesday, 23rd December As part of our ‘Twelve Days of Christmas’ Celebrations we’ll be hosting a FREE tasting of our Winter Mixed Case. So if you’ve forgotten your Christmas pressies or you’re trying to get on top of that last minute rush, come down and try our winter mixed case. Our Christmas elves will be on hand to help with gift-wrapping, too!

The Great New Zealand Wine Garage Sale

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Sunday, 13th December Our Garage Sale event is back and better than ever!

This time we’re taking over the event space at Pop Brixton. This is an exciting opportunity to take home an incredible range of New Zealand wine as we’ll have 40 producers on show, making it easy for you to stock up the wine rack.

At the same time there will be loads of music, great coffee from our kiwi friends at Caravan, plus New Zealand food and wines to taste while you shop.

Stay tuned for fantastic offers and discounts.

Tickets are £5 and include a free Caravan coffee.

Buy tickets online: thenewzealandcellar.co.uk

Regular wine tastings

Our wines by the glass As well as having a retail shop at Pop Brixton we also encourage you to sit and enjoy our everchanging array of New Zealand wine, and create your very own personalised liquid journey of New Zealand wine. Our By the Glass selection changes daily so there’s always something new on offer for you to have at Pop Brixton or take home. We’re always on hand to answer questions in store, and we’re always more than happy to provide insight into some of the amazing wines in our portfolio.

We’re thrilled to offer a space where we can host winemakers when they are in London. It’s a great chance to meet the people behind the wines and taste a selection of different bottles with them, to share stories of producers featured in our portfolio and to introduce people to styles and varietals they may not have tried before. Our tastings include evenings with New Zealand winemakers, portfolio tastings and guided tasting events.

So why not pop in and see us?

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What’s on

KRICKET AT POP BRIXTON Taking residency just upstairs from us at Pop Brixton, Kricket combines the best of British seasonal ingredients with authentic Indian recipes and spices...

Owner and Chef Will Bowlby learned his Indian cookery skills in Mumbai, before mastering the modern techniques of London’s Cinnamon Kitchen, while co-owner Rik Campbell said goodbye to life in The City to embark on this exciting culinary adventure.

We think Kricket is full of authenticity, experience, talent and hard work.

And you’ll be amazed at how well Indian food and New Zealand wine work together. You can order a glass with us to take away and dine in with them, or vice versa, their small dishes are perfect for sharing! kricket.co.uk

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We recommend Millton Chenin Blanc Te Arai Vineyard with Hake with Malai Sauce and Samphire. Enjoy!

WINE CLUB We’ll be welcoming in 2016 with the launch of our very own Wine Club.

The New Zealand Wine Club will bring the very best wines from New Zealand’s finest producers directly to your home.

With exclusive discounts and offers just for our members, you’ll be able to stock up your wine rack and grow your collection with exciting new wines each and every month. Stay tuned in to our social media for more information, or email wine@thenewzealandcellar.co.uk to register your interest.

Win! A Private Tasting for Five Win your very own private tasting for you and five friends at home.

Enter our competition to win a private tasting of 6 wines, taking you and five friends on a liquid journey across New Zealand.

To enter, simply upload a photo of this paper showing us where you’re reading it with the hashtag #NZwine and tag us on Facebook, Instagram or Twitter to be in with a chance of winning.

The winner will be announced at Christmas! Terms apply. thenewzealandcellar nzwineuk NZCellar

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NZ WINE REGIONS Despite producing less than 1% of the world’s wine, New Zealand punches well above its weight offering an impressive array of varieties and styles. This is thanks to an exceptionally temperate climate and many expert producers found throughout the country. Here are the regions to remember.

NORTHLAND: With a sub-tropical climate not found anywhere else in New Zealand, the long hot days contribute to wines of depth and complexity. Here you’ll find Bordeaux blends flourish along with more subtle interpretations of aromatic varieties. Northland typically experiences the country’s warmest ripening conditions, explaining the popularity of Cabernet Sauvignon, Merlot and Chardonnay.

B AY O F P L E N T Y & W A I K AT O :

AUCKLAND:

Dairy cows rule the land in this area. A wine-growing upside to the area is the benefit of free draining deep clay loam soils. Known as Hamilton Ash, the light clay is great for plant growth and allows wines to show soft tropical fruit flavours with good weight, texture and moderate acidity.

In many ways the New Zealand wine industry began in Auckland. Croatian immigrants, escaping the depression in Europe, settled in West Auckland in the 1930’s and 40’s. Plentiful hours of sunshine means Bordeaux style wines and Chardonnay flourish here.

GISBORNE:

H A W K E ’ S B AY:

Gisborne is where Captain James Cook first stepped ashore in New Zealand in 1769, but it was the 1850’s before the first vines were first planted, and now it’s New Zealand’s third largest wine region. The soil is comprised predominantly of loam, silt and clay, which favour aromatic varietals such as Gewürztraminer and Chardonnay.

The oldest wine region and the second largest region.

Complex soil compositions and exciting new varieties contribute to their success. In 2001, the Gimblett Gravels Association introduced classification rules that are governed by soil type. Gimblett Gravels was the first district in the New World to give their wine and region this designation.

W A I R A R A PA : A small wine region with a large following, thanks to the arrival of some of New Zealand’s most acclaimed Pinot Noirs from the Martinborough sub-region. Famous for the Martinborough Terrace upon which the founding wineries of the Wairarapa are planted. This free draining soil system of the terrace ensure grapes thrive.

NELSON: Nelson has a unique topography, which sees it enveloped by mountain ranges to the west, south and east. These ranges protect the sites from the prevailing westerly winds, moderating the temperature and providing a calm environment.

MARLBOROUGH: Sauvignon Blanc firmly landed New Zealand on the international wine stage. Attracted by pungent, fruit-driven wines an award-winning reputation quickly followed. There’s plenty more on offer here than just Sauvignon Blanc, however.

Marlborough’s interest in other varietals and in terroir has led to experimentation and further global recognition.

O TA G O : Otago is the country’s fastest-expanding wine region and at 45° south it is home to the most southerly vineyards in the world, with the most extreme climatic conditions and dramatic landscapes you could imagine. Renowned for its exquisitely balanced and nuanced styles, Otago became the first region in the world to rival Burgundy in Pinot Noir production.

C A N T E R B U R Y: New Zealand’s youngest wine region. This cool climate area enjoys a long steady ripening period. The infamous northwest wind dries out the vine canopy, helping minimise the risk of disease and the cooler nights contribute to good flavour intensity and natural acidity.

KNOW YOUR NZ GRAPES

Sauvignon Blanc may have put New Zealand on the map for wine, but there are many more grape varieties grown throughout the country.

Here’s our pick of the finest New Zealand-grown grapes and the wines that really do them justice.

SAUVIGNON BLANC: Widely planted in New Zealand, Sauvignon Blanc expresses distinct flavours of gooseberry, passionfruit and fresh grassy notes.

£15. 90

Greywacke Sauvignon Blanc, Marlborough.

C H A R D O N N AY: The only grape that’s planted entirely throughout New Zealand’s 10 major winegrowing regions, Chardonnay produces a range of styles from mineral and citrus to rich and full-bodied.

£26. 00

Man O’ War Valhalla Chardonnay, Auckland.

RIESLING: A fruity, aromatic variety with naturally high acidity. Often displays notes of stone-fruit and lime. Develops a distinctive petrol-like aroma with age.

£24. 50

Valli Old Vine Riesling, Central Otago.

PINOT GRIS: Rich and aromatic with more weight than other white wine grapes. Flavour characteristics of apple and pear as well as exotic fruit such as mango.

£26. 90

Ata Rangi Lismore Pinot Gris, Wairarapa.

VIOGNIER: Aromatic fruit character with soft, full bodied texture.

Viognier expresses delicate perfume and fine, mineral flavour.

£16. 50

Millton Riverpoint Viognier, Gisborne.

PINOT NOIR: Displays sophisticated perfume of intense raspberries, strawberries or red cherries and sometimes-earthy notes with soft, light tannins.

£55. 00

Craggy Range Aroha Pinot Noir, Hawke’s Bay.

SYRAH: One of the oldest varieties in the world, Syrah produces deeply coloured, intense wines of blackberry fruit and black pepper.

£73. 00

Bilancia La Collina Syrah, Hawke’s Bay.

M E R L O T: Top quality Merlot shows blackberry, plum and soft, velvety tannins with rich, full body. Perfect in winter with stews, pies and casseroles.

£89. 90

Stonyridge Larose Red Blend, Auckland.

MALBEC: Perhaps best known in its Argentinian guise, New Zealand Malbec delivers dark, floral perfume, violets, rose petal and spicy aromas. Tannins can be firm and smooth.

£31. 50

Fromm Malbec, Marlborough.

CABERNET SAUVIGNON: One of the great Bordeaux varieties, Cabernet Sauvignon thrives in New Zealand’s Hawke’s Bay, where it shows leather, spice and black fruit.

Trinity Hill, The Trinity Red Blend, Hawke’s Bay.

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£15. 90

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Food and wine

The Providores and Tapa Room 109 Marylebone High Street London, W1U 4RX 020 7935 6175 theprovidores.co.uk peter-gordon.net

THE NEW ZEALONDONER – Peter Gordon from The Providores The Providores and Tapa Room is one of London’s longest-standing New Zealand restaurants, opened

by New Zealand chef Peter Gordon and his business partner Michael McGrath in 2001, together with fellow New Zealanders chef Anna Hansen (The Modern Pantry) and Jeremy Leeming.

With arguably one of London’s most exciting food offerings, the Tapa Room all-day menu features fusion food influenced by Peter’s worldly travels, and showcases vibrant flavours and exotic ingredients expertly paired with British and New Zealand classics. Think spiced Cornish lamb shoulder spring rolls with lime yoghurt and pomegranate, or Turkish eggs from Changa restaurant in Istanbul - two poached eggs, whipped yoghurt and hot chilli butter with sourdough.

The Providores kitchen never sleeps and food is served throughout the day; guests can order the famed ‘Beef Pesto’ - the original dish created by Peter Gordon in the 80’s which is now served throughout his restaurants - at any time, lunch or dinner, alongside great coffee, tea and fresh juices.

Often credited as the godfather of fusion cuisine, Peter pushes the boundaries of where one ends and another begins “Fusion can create the most stimulating meal you’ll ever eat,” he says. “It’s fun and it’s playful. It’s simply one of many cuisines, and it happily sits amongst them like a magpie, borrowing from them all.”

As well as having his own successful restaurants throughout the UK and New Zealand, Peter has appeared regularly on television. Most recently, he presented and was the executive producer of Native Kitchen (TV3 and Māori Television in NZ), a 10-part TV series in which he mentored a group of aspiring, young Māori chefs through a 10-day culinary boot camp.

To add to this, he’s written eight

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cookbooks, and is involved with Crosstown Doughnuts… enough to make even the busiest person feel guilty!

In 1999, Peter was the first to receive the New Zealander Of The Year award from The New Zealand Society in London. He is widely recognised as an ardent promoter of the food industry, and in 2009, he was awarded an ONZM (Officer of the New Zealand Order of Merit – the NZ equivalent of an OBE) by The Queen for his services to the food industry.

In spite of all of this success, Peter remains one of the most likeable people in the industry, and the support given through the Providores has been integral to the building of The New Zealand Cellar.

We are very proud of our New Zealand neighbours in London.

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FUSIO N C AN C R E ATE TH E MO ST STIMULATIN G ME AL Y O U’LL E V E R E AT”

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“THIS WAS OUR HALLMARK DISH AT THE WELLINGTON SUGAR CLUB, AND NOW, 28 YEARS LATER, IT FEATURES ON THE MENU AT THE PROVIDORES AND TAPA ROOM IN MARYLEBONE AND AT THE SUGAR CLUB IN AUCKLAND... ...I have no idea how I came up with the idea of marinating beef in soy and vinegar (it even sounds odd now I think about it), but people would come into the restaurant just to have it. When we first opened The Sugar Club in London in 1995, we would get New Zealanders phoning up to ask if I was the same chef that had created Beef Pesto in Wellington, and would we please put it on the menu for their birthday, wedding, anniversary etc. It may sound a little odd, but then I’m told so much of my food is, but it really works.

You could use ready-made pesto, or make your own from my recipe.”

Drink with

2012 Giesen Syrah Clayvin, Marlborough.

• 1 piece of mid beef fillet, trimmed, about 1.5kg • 400ml tamari – wheat-free soy sauce, (or 500ml soy sauce) • 400ml cider vinegar • 1 red chilli, moderately hot • 12 cloves of garlic, peeled • ¼ cup grain mustard • ½ teaspoon salt • ½ teaspoon cracked black pepper • 350ml olive oil • ½ bunch silverbeet, about 400g, shredded thinly, stems and all, and washed well to remove dirt • 3 zucchini, julienned • 2 medium-sized raw beetroot, peeled and finely julienned • 200g black olives • 1 cup basil pesto Cut it into 8 equal pieces and leave to sit until you’re ready to cook it.

METHOD Marinate the beef at least two days in advance.

Put the tamari, 120ml cold water, 250ml cider vinegar, the chilli and six cloves of the garlic into a blender and purée to a fine consistency for 30 seconds.

Lay the fillet in a long dish, just large enough to hold it, and pour the marinade over it, cover with clingfilm and place in the fridge.

Every 12 hours, turn the beef over to expose all of it to the marinade.

It can be left to marinate for up to 4 days.

An hour before you cook the beef, take it out of the marinade and drain well, then dry with a cloth.

£42.50

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Regions and producers

REGION IN THE SPOTLIGHT

CANTERBURY – “

THE RE GI O N ’ S COOLE R N IGHT S A N D WARM DAYS CONTRIB UTE TO GOOD F LAVO UR INT E NSIT Y”

ON THE GROUND

Pegasus Bay Pegasus Bay was established by the Donaldson family, pioneers of the Canterbury wine industry, who planted one of the region’s first vineyards in the mid 1970’s.

New Zealand’s unique geography is famed for its diverse terroir with wine growing regions spreading the breadth of the country. From the impressive coastlines of Northland to the snow-capped mountains of Central Otago - all these regions are fast becoming recognised on a worldwide scale for the production of fine wines. Not least Canterbury.

The Canterbury region spans almost 200km of the east coast of the South Island and is New Zealand’s youngest wine region. This cool climate area enjoys a long steady ripening period with plenty of sunshine, which is crucial to successful grape ripening. The cooler nights and warm days typical of the region contribute to good flavour intensity, helping to retain aromatics and provide good levels of natural acidity.

Waipara Valley is the main sub-region, situated in North Canterbury, a 40-minute drive north of Christchurch. Slightly warmer than the rest of the Canterbury region, the special terroir of the valley floor, hill slopes and river terraces all contribute to the unique wines produced from here. Several wineries producing exceptional wines just outside of the Waipara Valley in Waikari, on hard limestone, marls and clays with moderately steep slopes and escarpments. As some of the fastest growing sub-regions, Waipara and Waikari are now producing a range of internationally acclaimed wines.

Professor Ivan Donaldson saw the huge potential for grape growing in the region and established Pegasus Bay’s home vineyard with his wife, Christine, and their four sons in the Waipara Valley. Three of their four sons are now part of the business with their eldest son, Matthew, as Winemaker.

Their youngest son Paul is General Manager while another son Edward is Marketing Manager.

Edward also runs the highly acclaimed winery restaurant which has been named New Zealand’s top winery restaurant for five consecutive years in the Cuisine Magazine NZ Restaurant of the Year Awards.

The estate’s primary focus is Pinot Noir and Riesling, and the site produces fruit of rare concentration, structure and texture; hallmarks of the estate’s highly individual wines.

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Regions and producers

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PRODUCER IN THE SPOTLIGHT

James Millton

Alpha Domus

MILLTON VINEYARD & WINERY, GISBORNE James Millton established Millton winery with his wife Annie over 30 years ago in Gisborne on the east coast of New Zealand, where his vineyards are the first in the world to see the sun rise each day.

Producing characterful, bright wines from grapes not typical of New Zealand – that is, he doesn’t make any Sauvignon Blanc – he works with lesser-represented grapes and creates stunning Chenin Blanc, Viognier and Gewurztraminer.

A winemaker as interesting as the wines he produces, James Millton is batty about biodynamics (an extension of organic production where all practices in the vineyard are carried out according to natural energy cycles, and the lunar cycles of the moon) and is widely recognised one of the founding fathers and leading proponents of biodynamics.

Alpha Domus winery was established in 1990 with the purchase of bare land, and planting began in 1991. The Vineyard lies in the renowned Bridge Pa Triangle Wine District of Hawke’s Bay. From these soils, Alpha Domus winery produces worldclass wines from a wide range of varietals including Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Sauvignon Blanc and Semillon, Chardonnay, Viognier and Syrah. Alpha Domus wines are single vineyard, estate grown, and they are committed to producing premium quality wines that are true to varietal character and are a reflection of their unique terroir.

Akitu Akitu is dedicated to the production of the very best Pinot Noir they can grow.

The vines have been fastidiously tended for more than a decade now... patience and Pinot are great partners. The very best fruit is selected to make Akitu; an elegant, powerful yet subtle and beguiling wine. A true expression of Central Otago, what they aspire to and what their vines have endured in the wonderful, extreme, alpine environment. A wine which is truly of place, a fine wine of Central Otago.

Framingham

NZ Cellar Recommends 2014 Millton Chenin Blanc Te Arai Vineyard, Gisborne.

Fresh lime zest and fragrant floral notes with bush honey, cumquat and ripe pear. This wine is fresh and vibrant with tingling aftertaste.

Rex Brooke-Taylor established the Framingham vineyard and took the name from his ancestral English home town. The ties with English heritage have remained strong, and today’s winemaker, Dr Andrew Hedley, hails from Gateshead in the North East. With a degree in Applied Chemistry, Andrew completed a PhD in organic chemistry before being drawn to Framingham in 2001 by his love of Riesling. Framingham’s Riesling vines are among the oldest in Marlborough, and Andrew combines small batches of wine from different parts of the vineyard to build depth of flavour and texture.

The Framingham range has grown with a strong tradition of balance, texture and complexity, while pushing boundaries with wild fermentation, new varieties and techniques.

£17.90

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14 XMAS OFFERS FROM THE NZ CELLAR! Be the toast of the festive season and give the gift of New Zealand wine to your nearest and dearest.

THE NZ CELLAR WINTER CASE!

£139.00

The perfect present Here’s a case of our latest winter drinking wines, we’ve curated this very new and exciting selection for your drinking pleasure over the festive season. It’s a diverse mix of New Zealand wine, perfect to enjoy on cosy nights in front of the fire, over Christmas, and it will even see you through January (if you can make it last that long).

This case is also available as a corporate gift.

To find out more, just give us a call us on 020 3662 7000.

Hours g n i n e p O s a m t Chris rixton B p o P t a p o h Our s 5pm on t a e s o l c ll i w and we’ll e v E s a m t s i r Ch r’s Eve a e Y w e N n e p re-o midnight, l i t n u m a 9 from ew Year N e th n i e om c to wel Our online ! s on i t a r b e l e C gh, ou th s p ee l s r e shop nev at your e b ll i t s ’ll e so w hout the service throug festive season!

Corporate packages Just give us an idea of your budget and how many bottles you’d like to give each client and we’ll do the rest. Our gifts start at £20 including giftwrapping, delivery and a personalised message.

We’ll deliver the wine direct to your client’s door and let you know when they receive their gift.

We can even put together bespoke cases for you, along with tasting notes for each wine.

We can deliver across Europe and can provide a quote before you order, just give us a call. We are happy to discuss discounts on larger orders.

Christmas Gifts *

We’re making your gifts as easy as possible this Christmas, whether for your corporate needs or your personal shopping list.

We can help you select the perfect wine, and we offer a gift-wrap service and handwritten note with the personal message of your choice. We operate a next day delivery service too!

Parties with a difference Or, why not try something different for your work Christmas event this year, and have us host an informal wine tasting? Great for Christmas or as a team-building event at any time of year.

We’ll even help to select the best wines to make sure your party is one to remember for all the right reasons: great wine!

If you’d like to know more about our Christmas service or go through the details of your order, give us a call on 020 3662 7000 or email wine@thenzcellar.co.uk

THE NEW ZEALAND CELLAR AND BOB CAMPBELL MW Present

A JOURNEY INTO NEW ZEALAND WINES

15

£150. 00

A one-day wine course providing a thorough overview of winemaking in New Zealand with an emphasis on regional differences. This course will cover New Zealand’s wine making history, the implementation of sustainable viticulture and the pathway toward organic winemaking.

We’ll also discuss the closure revolution that lead to the widespread adoption of screwcaps and the country’s rapid growth in wine production that now ranks New Zealand as the world’s 13th largest wine producer.

The course will be illustrated with a range of top New Zealand wines in a variety of styles.

It will also include a light lunch catered by Anna Hansen’s, The Modern Pantry Restaurant.

Saturday 23rd April 2016, 10.00am - 4.30pm, The Penthouse, New Zealand House, 80 Haymarket, London, SW1Y 4TQ

s ou ll e v r a M Mulled Merlot

INGREDIENTS • 2 bottles of Coopers Creek Merlot • 2 clementines • 1 stick cinnamon • 2 star anise • 6 cloves • 1 teaspoon of grated nutmeg • 15g caster sugar • A dash of lemon

METHOD 1. Add the sugar to the pan and put on a very low heat. Carefully peel the skins away from the clementines and add to the sugar, squeezing some of the juice into the mixture 2. Add the cinnamon, the cloves and the nutmeg and slowly stir in half a bottle’s worth of wine 3. When all of the sugar has dissolved and you’ve got a nice syrup, add the dash of lemon, the star anise, and the remaining wine

‘Tis the season for twinkly lights, too many mince pies, and lots of lovely mulled wine.

Traditional Christmas spices like cinnamon and clove will have the house smelling festive and having a pot of this on the stove will make sure you’re always ready for guests.

To make a great tasting mulled wine you’ll need to start with the best ingredients, and that means good wine! We recommend Coopers Creek Merlot – packed with ripe black fruits, wild berries and subtle oak, it will entwine seamlessly with the added spices.

Make with

Coopers Creek Merlot, Hawke’s Bay.

4. Keep stirring every so often on a low heat until the wine is warmed through. By now you should have a lovely mulled wine, ready for guests!

Top tip:

For best results, heat the ingredients together over a low heat for a long period of time – this ensures the flavours integrate gently and you’ll get the best out of it, without risk of overheating the wine.

£13.90

And remember, we’ll be serving this Marvellous Mulled Merlot throughout our 12 Days of Christmas extravaganza starting Sunday 13th December!

founders A special thanKs to all our Akitu, Ata Rangi, Auntsfield, Black Estate, Coopers Creek - Andrew Hendry, Craggy, Range Winery, Dog Point Vineyard, Domain Road Vineyard, Domaine, Thomson Wines, Folium Vineyard, Framingham Wines, Giesen Wines, Greywacke, Jules Taylor Wines, Kaimira Estate Wines, Kim Crawford, Little Beauty, MANA Marlborough Natural Winegrowers, Matahiwi Estate, Mt Difficulty Wines, Neudorf Vineyards, Pegasus Bay Vineyards, Rippon Vineyard Nick & Jo Mills, Seifried Estate, Seresin Estate, Snapper Rock Wine, Te Whare Ra Wines, The Family of Twelve, Villa Maria, Wine Nelson, Wooing Tree, A Tribute to Grace Wine Company, B. Horton & NZ Business Women’s Network, Berkmann Wine Cellars, Hallowed Ground, Liberty Wines, Lot Eight - Olive Grove - Martinborough, M-Wines, New Zealand Society (UK), Ora King Salmon, Red & White Wines LTD, ROKA, The Harrow at Little Bedwyn, The Providores & Tapa Room Restaurant, Volcano Coffee Works, Winerackd, Alana & Gavin Bonner, Anthony Swift, Barry Ellis, Ben - Emma & Arthur Broughton, Chris Haynes, CL Wan, Deborah Scott, Diana & Tim Meadows, Dianne Boaden, Dr. Richard Baxter, Edith Ellis - Mum, Gethin & Nikki Pearson, Helen Thornton, Ian Suitters, Jane Rennie & Jeremy Leeming, John Hancock, Karen Bennett, Kath & Pete Maire, Kent & Gaye Gardner, Kim Humble, Laura Wannop, Leo & Natasha Fahey, Liz Lucioni, Margaret Mercer, Marie barber, Mark Shaffer, Mrs. & Mr. F, Nathan Foote, Neil Hatton, Philip & Heidi James, Poddar & Sargent, Richard Thomas, Richard Webster, Richie Johnson, Robert Giorgione, Roly Ellis - Dad, Sean & Sophie Spurdle, Sophie Uddin, Stephen Cooper, Susan Taylor, Tania & Anton Bearsley, Terri St Clair, The Batley Lot, Thomas Platt, Tim Hewish, Todd, Alfie & Jessica-May Hallam, Tracey Dynan, Vanessa Sharpe, Warren Adamson & Kate Sweet

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POP BRIXTON SHOP OPENING TIMES M O N – W E D 1 1 . 0 0 A M – L AT E T H U R – S AT 9 . 0 0 A M – 1 2 . 0 0 A M S U N D AY 9 . 0 0 A M – L AT E 4 9 B R I X T O N S TAT I O N R D , L O N D O N S W 9 8 P Q 020 3633 3986

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