Glengarry's Sunday ramblings of all things vinous, grain and glorious. The Sunday Sediment. Issue One Hundred and Thirty-Three Welcome to the One Hundred and Thirty-Third edition of The Sunday Sediment, a collection of what’s new, what’s on and what’s happening instore at Glengarry and within the world of wine. Sip away.
SUMMER 2020 - WINELETTER 259 FEBRUARY 2020
This month includes Valentine’s Day on the 14th, and we have some great gift options for your Significant Other – below is just a taste of what’s on offer. For Valentine’s Day 2020, Moet & Chandon have resurrected an engraving from their 19th century labels for their limited edition Rose Imperial giftbox. Mumm’s Cordon Rose is another prestigious champagne name likely to go down well, and if Scotch whisky is your Beloved’s thing, the Chivas Regal has 18 years of care and attention behind it to spoil them with. Welcome to the Glengarry Wineletter 2020. Towards the end of last year we went bigger, with the inclusion of some dedicated spirits and craft beer pages to accompany the great wine stories. There’s a heap of stuff inside to learn about, from England’s dynamic Chapel Down to Marlborough’s biodynamic Huia, the versatile Chenin Blanc to the voluptuous Primitivo, from Misfit to mezcal. Plenty of new stuff, then, to whet your appetites and get you all clued up before you venture instore. If you’re serious about Bordeaux, you really need to check out the events on page 16; there is something there that you might not want to miss. Anyway, here’s to a long and languid summer and an accompanying myriad of great memories. Read More..
HUIA WINEMAKING FOR A GREEN PLANET
Claire and Mike Allan arrived in Marlborough in 1990 and established Huia in 1996. The early years were spent amassing valuable experience at some eminent locations: Cloudy Bay, Vavasour, Corbans, Lawsons; a stint in Champagne at Veuve Clicquot and Taittinger. The importance of environmental sustainability sits at the forefront of their approach, with the vineyards certified BioGro, Sustainable and Carbonzero, the carbon credits funding native reforestation in the region. A family-owned vineyard where place is everything, the Allans’ aim is to produce the best wine they can from a clean and healthy vineyard and to nurture the land for following generations. Biodynamics are integrated into their organic program, with the vineyards free of pesticides, insecticides and herbicides, cows wandering through the vines and wild flowers growing at their roots. Composting of winery and vineyard waste allows all natural matter to be returned back to the vineyard. The winemaking takes a natural approach as well, with no artificial additives and minimal intervention throughout fermentation.
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MEZCAL THE OTHER MEXICAN
Mezcal is currently one of the hottest spirits for bartenders worldwide. The days of Ilegal Mezcal having to smuggle their bottles across the border dressed as priests have thankfully passed (True story). So what is mezcal? The word comes from metl or mexcalmetl, the prehispanic Nahuatl language, meaning Agave. There are 250 maguey (agave) species in the world, and 170 of them are found in Mexico. The most well-known spirit made from agave is of course tequila. This is mostly produced around the state of Jalisco in the west, while mezcal comes from Oaxaca in the south.
Tequila is now mostly made in huge quantities, via industrial processes to satisfy demand. Traditionally agave was cooked in stone ovens, but today it is more likely steam cooked in an autoclave, or worse, shredded raw and put through an industrial diffuser. Mezcal is still mostly made by small family producers, and usually the agave is cooked in deep ground pits like a hangi. A fire is built and volcanic rocks heat on top of that. The agave is placed on the rocks and covered with earth for two days cooking and two days cooling. It is this part of
the process that gives Mezcal its distinctive smoke character, like Islay whisky. At the artisan producer Gracias a Dios the cooked agave is still crushed to pulp in the traditional method, by the huge volcanic stone Tahona wheel pulled by horse. Read More..
Tequila can only be produced from one species, the Blue Weber, which is cultivated in huge plantations. Mezcal can use any of the species, Espadin being the most common variety in the region. Many of those used are wild agave such as Salmiana, used in the Derrumbes San Luis PotosĂ. They vary from 10 to 25 years old, and grow wild on hillsides, deserts and along roadsides throughout Oaxaca. A producer will approach the landowner and pay for the plants, each a one-off lot never to be repeated. Individual lots of the same species will taste totally different, as they will have come from wild plants of different ages in different locations. With a producer such as Del Maguey each individual village mezcal is bottled separately.
FRESH & FRUITY SUMMER BEERS
Now that Summer is in full swing, fresh and fruity summer beers are popping up left, right and centre. The beer markets increasing fragmentation and widening range of styles, the likes of ‘hazy’ and ‘milkshake’ pale ales, ‘dessert’ beers, and fruity sours, means there is something out there for everyone and there is no better time than now to try something new.
Our top picks for summer include McLeod’s Tropical Cyclone – a double IPA that’s hopforward with a citrus-heavy palate, Emerson’s Orange Roughy Pale Ale – incredibly juicy, light and hoppy, just what you want for summer, Funk Estate Jungle Boogie – a blood orange sour that’s easy-drinking year round and Deep Creek Aloha Sour – part of the Tiki Range, a guava passionfruit sour made with 100% fruit pulp. ‘Fresh is best’ is truer than ever, with brewers shifting their focus to producing small-volume batch brews and some releasing a new beer every other week. Highly beneficial for the craft beer consumer who receives the freshest beer at the best price and can try something new every time.
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TASTINGS AND EVENTS
BURGERS AND BEER WITH SAWMILL
Join us as we host Logan Richmond, legend of Sawmill Brewing Company, and taste through the superb Sawmill core range as well as some new editions. They've teamed up with Ponsonby's own Burger Burger to bring you an intermission treat. We'll be discussing what Sawmill are up to now, what's coming in 2020 and all things beer related, so bring along your questions as we cheers with some beers. Tasting line-up includes; Hazy IPA (homegrown collaboration with ParrotDog), Pilsner, Passionfruit Sour, Dunkelweiss, XPA, Session IPA, and of course burgers! Read more...
WHEN: Wednesday 12 February 2020 WHERE: Glengarry Grey Lynn, 23 Williamson Ave Grey Lynn TIME: 6.00pm
FAMILY OF TWELVE | KHYBER PASS & VICTORIA PARK
KHYBER PASS WHEN: Wednesday 12 February 2020 WHERE: Glengarry Khyber Pass, 409 Khyber Pass Rd, Newmarket TIME: 6.00pm
VICTORIA PARK WHEN: Thursday 13 February 2020 WHERE: Glengarry Victoria Park, 118 Wellesley St West Auckland TIME: 7.00pm
MOUNT EDEN GIN CLUB | THE WEIRD AND THE WONDERFUL
The Family of Twelve is a fraternity of twelve of our most prestigious and enduring artisanal wineries. Their goal is the promotion of New Zealand wine at its best, and the nurturing of long-term relationships via an exchange of information and ideas. Contrasting personalities, different wine regions and a variety of styles make up the twelve siblings, and they celebrate those differences while combining their individual strengths. KHYBER PASS We will be conducting a walk-around tasting featuring two wines from each of the Family of Twelve members. VICTORIA PARK We will be conducting a workshop tasting involving three flights of four Family of Twelve wines featuring aromatics, Chardonnay and Pinot Noir.
Among the recent global explosion, the alchemy aspect of gin distillation has led to the creations of weird and wonderful derivatives. Be it experimental and boundary pushing ingredients, the use of various casks, colours of bright pink and deep purple, or all of the above, there isn’t much the craft gin distillers haven’t tried. Tonight, we dive head first into the wonderland, tasting these creations neat, before mixing recipes recommended by the distillers themselves. This is not a night to miss! PS, yes there will be rose gin styles, a perfect date for Valentine's eve. Read more...
WHEN: Thursday 13 February 2020 WHERE: Glengarry Mount Eden, 417 Mount Eden Road TIME: 7.00pm
JACK DANIELS WITH JAK JAKICEVICH Bring in 2020 with our first tasting of the decade celebrating one of the worlds most iconic and time honoured brands, Jack Daniels. Since 1866, Jack Daniels has spread from its home in Lynchburg Tennessee to be sold all over the world. Innovative charcoal filtering, an on-site cooperage that sustains countless other distilleries and a smooth, layered and timeless whiskey that continues to warm hearts all over the world. WHEN: Wednesday 19 February WHERE: Glengarry Ponsonby, 54 Jervois Rd Ponsonby TIME: 7.00pm
You will have the privilege of being hosted by Glengarry’s own Jak Jakicevich who is an absolute lover of all things Jack Daniels. There is not a more passionate or dedicated expert to take us on this journey exploring the range Jack Daniels has to offer. One not to be missed! Read more...
EXPLORE CHABLIS Chablis is the northern most region of Burgundy and home to nothing but Chardonnay. However, this is not Chardonnay as we know it in New Zealand. Chablis can be steely, acidic and lean, but it is also delicate with white floral notes and a perfect balance of minerality. These
characteristics also mean that Chablis lends itself to many great food pairings, such as fresh fish and sushi, as well as rich sauces, with the acidity able to cut through the richness. We will taste through village wines to some new Grand Cru wines that have only just landed. This tasting will give you yet another perspective on the chameleon that we know simply as Chardonnay. Read more...
WHEN: Wednesday 19 February WHERE: Glengarry Thorndon, 53 Hutt Road Pipitea TIME: 6.00pm
CHAMPAGNE SALON 2008 TASTING EXPERIENCE | AUCKLAND
WHEN: Thursday 20 February 2020 WHERE: TBC Glengarry Wines Auckland TIME: 7.00pm
The mythical Champagne Salon is one of the world's greatest wines. Created by one man, they only make one wine, from one village, one variety, and only ever produced in exceptional vintages. The 2008 is only the 38th vintage to be released since the inaugural 1921. 100% Chardonnay from Les Mesnil-sur-Oger in the heart of the Cote des Blancs, the 2008 is the smallest harvest, and possibly the greatest ever at Salon. Only 8000 Magnums were produced, available to purchase only in the Oenotheque case, along with special late disgorged versions of the 2004, 2006 and 2007. We have special permission to open one just for this event. This is truly a once in a lifetime opportunity to try all four of these wines together. We will also be tasting the stunning new 2012 vintage release from Salon's sister house of Delamotte. Our Fine Wine manager and Salon aficionado, Regan McCaffery, will lead us through the history and stories behind this legendary champagne. Read more...
JAMESON WHISKEY
In the lead up to St Patrick's day, Jameson Whiskey Brand Ambassador Megan Bambury will be touring the country to remind us just how good Jameson Whiskey is. Join us on Thursday 20th February to taste this classic range and a few extra special surprises! Read more...
WHEN: Thursday 20 February WHERE: Glengarry Thorndon, 53 Hutt Road Pipitea TIME: 6.00pm
AROUND THE WORLD IN ROSE - 30 ROSES FOR $30
WHEN: Saturday 7 March WHERE: Glengarry Thorndon, 53 Hutt Road Pipitea TIME: 2.00pm
Rose has exploded on the New Zealand wine scene in recent years. It was not so long ago that there wasn't much choice here is New Zealand, now it seems as if every winery in New Zealand is producing a Rose. What a range of styles on offer. There is something different that every winery, the length and breadth of the country, is producing. The fun, well that is in the discovery process! The French have always made Rose and in Provence they excel at it, the wines are dry but also full of flavour and perfectly balanced. Italy is getting in on the act as well, with some lovely examples. For this tasting we are looking at Roses from around the world, so it will encompass many styles, including sparkling and a lot of different varietals. Read more...
GRAND BORDEAUX TOUR If you’re some sort of Bordeaux aficionado, or even if you’ve just thought you might like to be, this is a very special tasting event that you really shouldn’t miss. We are extremely elated to be hosting the largest group of chateaux from the legendary Bordeaux region ever to be
assembled in New Zealand. Estates from across the region are sending their representatives here specifically for the occasion. All of the chateaux attending will all be presenting their wines from the amazing 2016 vintage. The more time these spend in bottle, the clearer it is that this is one of the finest years ever for Bordeaux, better even than the famed 2015s. This will be a walk-around event, held from 4.30pm to 6.30pm, where you will be able to move between one chateau and the next and talk with them as you taste their wines. Book your tickets now! Read more to see the properties attending...
WHEN: Tuesday 10 March WHERE: Glengarry Victoria Park, 118 Wellesley St West Auckland TIME: 4.30pm
GRAND BORDEAUX DINNER A fantastic dinner with ten guests from top Bordeaux estates. They are all here for one night only, so this is a very rare and special occasion. It’s your opportunity to enjoy a beautiful three-course meal with them, one of whom who will be joining each table. Each of the estates will be providing an older vintage of their Grand Vin to enjoy. The dinner will be held in the picturesque setting that is Westhaven’s Sails Restaurant. WHEN: Tuesday 10 March WHERE: Sails Restaurant 103-113 Westhaven Drive Westhaven Marina TIME: 7.15pm
GRAND BORDEAUX TOUR AND DINNER COMBINED TICKET This is such a brilliant occasion that we thought we’d offer you the best of both worlds and put the two events together at a special discounted price. We start at Glengarry Victoria Park with the Grand Bordeaux Tour between 4:30pm and 6:30pm. Here you’ll have time to walk around at your leisure and taste the stunning 2016 releases with the chateaux’ representatives. Then move with us to Sails Restaurant in Westhaven from 7:15pm for the Grand
The wines we’ll be drinking with dinner will be from...
Bordeaux Dinner, where we’ll be enjoying older vintages from the chateaux in the company of each estate. Book your tickets now!
WHEN: Tuesday 10 March WHERE: Glengarry Victoria Park, 118 Wellesley St West Auckland & Sails Restaurant 103-113 Westhaven Drive Westhaven Marina TIME: 4.30pm
Read more...
THE LATEST FROM WEMYSS Join us in sampling a selection of the new arrivals from the Wemyss family. We will have an interesting line up of beautifully balanced blended malts and distinctive single cask offerings this family are renowned for. Read more...
WHEN: Thursday 12 March WHERE: Glengarry Thorndon, 53 Hutt Road Pipitea TIME: 6.00pm
GLENGARRY WINE ACADEMY | STAGE THREE Over the last 20+ years, the Glengarry Wine Academy has established itself as one of the leading wine educators in New Zealand. Initially created to train Glengarry staff, it is also widely used by the hospitality industry and wine enthusiasts. Informative, but never intimidating, the Glengarry Wine Academy courses are an opportunity for beginners as well as experienced aficionados to expand their knowledge and develop their interest. For only the third time, a third stage of our Wine Academy is being offered. This course has been written recently and follows on from stage 1 and 2. In stage 1 you learn about the varieties; stage 2 you explore their differing personalities around the world. Now in stage 3 you take a major look at key wine making regions in the world. This course dives under the cover, you learn all about
A four-week course | Wednesday 18th March, Wednesday 25th March, Wednesday 1st April, and Wednesday 8th April | The course fee and content covers all four weeks.
WHEN: Wednesday 18 March WHERE: Glengarry Victoria Park, 118 Wellesley St West Auckland TIME: 7.00pm
the great wines of Bordeaux, Burgundy and many more. Read more...
DISCOVER VOUVRAY
WHEN: Thursday 19 March WHERE: Glengarry Thorndon, 53 Hutt Road Pipitea TIME: 6.00pm
Vouvray is an old favourite, a wine often overlooked as we tend to go with the familiar, however with some new arrivals, including older vintages, there could not be a better time to explore theses fabulous wines. Vouvray is Chenin Blanc, hails from the Loire Valley and is spread across 2,210ha (over seven communes in the Touraine District). There are sparkling as well as still wines produced here. For this tasting, we will be concentrating on still wines. The styles that we will be looking at are SecDry and minerally, Demi Sec -Luscious fruity wines and Moelleux a Dessert style wine. We will also have an opportunity to look at some older vintages that have just landed. Read more...
TAKAPUNA WINE CLUB | SMITH & SHETH WITH STEVE SMITH MW When Master of Wine Steve Smith and Texan investor Brian Sheth met in 2014, it was more than a bottle of Chardonnay that they shared, but also a dream. A dream of wines made from the best sites possible, pairing location with the varieties and styles which best suited them. Where the French and indeed wine afficionados the world over refer to 'terroir' as being the ultimate influencer over their wines, Smith and Sheth prefer to use the Maori word 'Turangawaewae.' This is our place to stand in the world. To take us through the range of Smith + Sheth's new release wines we are proud to host none other than Steve Smith MW himself. Steve is an icon of the New Zealand wine industry, becoming one of our first Masters of Wine and also leading Craggy Range into becoming one of the most highly regarded wineries in the country. This tasting is sure to be very
WHEN: Thursday 26 March WHERE: Glengarry Takapuna, Cnr Hurstmere & Killarney TIME: 7.00pm
informative as well as taking a delicious first look at a range of superb wines. Read more...
GLENGARRY WINE ACADEMY | STAGE TWO
A four-week course | Wednesday 6th May, Wednesday 13th May, Wednesday 20th May, and Wednesday 27th May all starting 7pm. The course fee covers content for all four weeks.
WHEN: Wednesday 6 May WHERE: Glengarry Victoria Park, 118 Wellesley St West Auckland TIME: 7.00pm
That's it for this week's Sunday Sediment. Issue One Hundred and Thirty-Four will be winging its way to your inbox next Sunday.
Cheers,
Jak Jakicevich
Over the last 20+ years, the Glengarry Wine Academy has established itself as one of the leading wine educators in New Zealand. Initially created to train Glengarry staff, it is also widely used by the hospitality industry and wine enthusiasts. Informative, but never intimidating, the Glengarry Wine Academy courses are an opportunity for beginners as well as experienced aficionados to expand their knowledge and develop their interest. In stage 1 you learn about the varieties, stage 2 you explore their differing personalities around the world. In Stage 3 you take a major look a key wine making regions in the world. This course dives under the cover, you learn all about the great wines of Bordeaux, Burgundy and many more. Read more...