New Zealand 2018
50 WINES FOR INDEPENDENTS CHOSEN BY A PANEL OF EXPERT RETAILERS A WINE MERCHANT MAGAZINE SUPPLEMENT
Layton’s Agency are proud to be working with The Wine Merchant and New Zealand Wine Growers for this first ever New Zealand Supplement, promoting the Top 50 New Zealand Wines. We are even prouder to be one of the most decorated suppliers in the competition with our five fabulous winners in the Top 50.
Our top 50 wines: Nga Waka Chardonnay, Hunter's Pinot Noir, Hunter's MiruMiru Brut, Nga Waka Pinot Noir, Hunter's Sauvignon Blanc
For more information please call 020 7288 888 or email peter.mitchell@laytons.co.uk
New Zealand 2018
THE WINE MERCHANT.
WINES TO We approached dozens “ of UK importers and asked them to send us examples of wines they felt had the potential to surprise our panel of independent merchants
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NEW ZEALAND 2018 A SUPPLEMENT PUBLISHED WITH THE WINE MERCHANT MAGAZINE NOVEMBER 2018 IN ASSOCIATION WITH NEW ZEALAND WINEGROWERS WWW.WINEMERCHANTMAG.COM WWW.NZWINE.COM © GRAHAM HOLTER LTD 2018 REGISTERED IN ENGLAND: NO 6441762
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CHANGE PERCEPTIONS N
obody in the UK wine trade needs an introduction to New Zealand wines. They have been part of the mainstream here since the 1980s and have won admirers for the purity of their fruit, and intensity of flavour. In particular, Marlborough Sauvignon has gone from obscurity to world-classic status. It’s easy to forget that this is still a young winemaking country, where producers continue to experiment with unfamiliar varieties and new sites. Vines are getting older, and producing more complex flavours in the grapes they produce. Vineyard practices are changing. In the cellar, winemakers are taking a more hands-off approach and trying different ageing techniques. It seems like an ideal time to take the temperature of the New Zealand wine scene. So we approached dozens of UK importers and asked them to send us examples of wines that they felt had the potential to surprise our panel of independent merchants; to change perceptions of what New Zealand is all about. We were sent 180 wines, and over the course of several hours at a tasting at New Zealand house, we chose our favourites.
OUR JUDGES Peter Mitchell MW, Jeroboams, London Ashley Tuiri, Last Try Wines, London Susan McCraith MW, Davis Bell McCraith, Bristol Penny Champion, Champion Wines, Chislehurst Colin Thorne, Vagabond Wines, London Julia Jenkins, Flagship Wines, St Albans Melanie Brown, The New Zealand Cellar, London Emilia Marinig, Bon Vino SE1, London Rachel Gibson, Wine Utopia, Winchester
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NEW ZEALAND BY NUMB 1819
THE YEAR IN WHICH ANGLICAN MISSIONARY SAMUEL MARSDEN PLANTED THE FIRST WINES IN NEW ZEALAND, AT KERIKERI IN THE BAY OF ISLANDS
PINOT NOIR IS NEW ZEALAND’S MOST WIDELY-PLANTED RED VARIETY, ACCOUNTING FOR 72% OF THE TOTAL. MERLOT IS NEXT, WITH 15%, AND SYRAH THIRD WITH 6% 6
37,969
NUMBER OF HECTARES UNDER VINE IN NEW ZEALAND, UP 2% IN 2018 ON THE 2017 FIGURE. THE AVERAGE VINEYARD HAS AN AREA OF 18.5 HA
98%
THE PROPORTION OF NEW ZEALAND’S VINEYARD AREA THAT IS CERTIFIED AS SUSTAINABLY FARMED. THIS COVERS ISSUES SUCH AS BIODIVERSITY, PEST AND DISEASE MANAGEMENT, ENERGY USE AND WATER CONSUMPTION
BERS
697
SAUVIGNON BLANC IS NEW ZEALAND’S MOST WIDELY-PLANTED WHITE VARIETY, ACCOUNTING FOR 77% OF THE TOTAL. CHARDONNAY ACCOUNTS FOR 8% AND PINOT GRIS 3%
THE UK IS NEW ZEALAND’S SECOND MOST IMPORTANT EXPORT MARKET AFTER THE USA, ACCOUNTING FOR NZ$386.74M OF SALES IN 2018. THE AVERAGE PRICE OF NZ$5.10 A LITRE IN BRITAIN COMPARES TO NZ$7.18 IN THE USA AND NZ$14.83 IN CHINA
THE NUMBER OF WINERIES REGISTERED IN NEW ZEALAND, UP FROM 643 IN 2009. THE NUMBER OF GROWERS HAS DECLINED FROM 1,073 TO 699 OVER THAT PERIOD
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Akarua Brut NV Central Otago
Liberty wines RRP £24.50 A crisp, fresh aperitif-style sparkling that judges praised for its “delicate but distinctive green apple fruit, floral and citrus character”. In the words of Melanie Brown: “A lovely creamy brightness … a superb fruit component, complex, restrained – affordable and highly exciting”. Sixty-seven per cent Chardonnay and 33% Pinot Noir, the base wine was fermented in both barriques and stainless steel, with secondary fermentation in bottle.
Hunter’s Miru Miru Brut NV Marlborough laytonS RRP £19.95
Miru Miru is the Maori name for bubbles. Judges enjoyed the wine’s “fruity notes” and “rich, elegant palate”. This traditional-method sparkling was also praised for its “bright, refreshing fruit” and excellent presentation. All of the fruit – Chardonnay, Pinot Noir and Pinot Meunier – comes from the Wairau Valley. The wine spends between 12 and 18 months on its lees.
Nautilus Marlborough Cuvée NV Marlborough FELLs RRP £25.99
For Emilia Marinig, the wine’s appeal was the “honeyed and yeasty nose, good mouthfeel and refreshing quality”, while Penny Champion was impressed by the persistent mousse and the “texture, creamy fruit and long length”. A traditional-method sparkling wine, the blend is 70% Pinot Noir and 30% Chardonnay with three years of lees ageing.
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Tamra Kelly-Washington Seresin Estate
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Wooing Tree Blondie Blanc de Noir 2018, Central Otago seckford wine Agencies RRP £26.25
“Delicious wine, great colour” enthused Ashley Tuiri, while Susan McCraith was impressed with this “vinous, attractive rosé with a nice, creamy finish”. Melanie Brown found it “poised, delicate and fun”. The winery claims that this blanc de noir, made from 100% Pinot Noir, is Reese Witherspoon’s favourite New Zealand wine. It is made with minimal skin contact and is whole-bunch pressed.
Trinity Hill Gimblett Gravels Chardonnay 2016, Hawke’s Bay liberty wineS RRP £22.99
“Big and bold … a touch sweet, but this is good,” said Peter Mitchell. All of the judges commented on the wine’s undeniable oak presence but admired its balance and complexity and soft, ripe fruit. Fermented with wild yeasts in 500-litre French oak barrels, the wine also underwent malolactic fermentation and was barrel-aged for 11 months.
Two Rivers Isle of Beauty Rosé 2017, Marlborough the antipodean sommelier RRP £19.50
“Easy-drinking style with light fruit, good balance and length,” noted Julia Jenkins. Other judges echoed this view and praised the wine’s ripe red fruits. For Rachel Gibson it was “the best rosé of the tasting; dry, elegant and balanced”. Isle of Beauty refers to the name given to the island of Corsica where winemaker David Clouston fell in love with rosé wine.
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Nga Waka Chardonnay 2017 Martinborough Laytons RRP £19.95
A wine that ticked a lot of boxes for the judges – it tasted delicious and was considered excellent value for money. “Long-lived, smoky and mineral,” said Emilia Marinig, while others enjoyed the “oatmeal, citrus and pastry” characters. The wine is fermented in tight-grain French oak barriques (20% of which were new) and then aged in the same for 10 months.
Rippon Sauvignon Blanc 2016 Wanaka, Central Otago
Lea & Sandeman RRP £19.95
Rachel Gibson rated this wine highly, commenting on its texture and complexity: “Love the character. This is an excellent wine that customers would like.” Julia Jenkins felt it had good varietal character and a “balanced, easy-drinking style”. Forty per cent of the wine was fermented in old French barrels. The wine’s rich mouthfeel comes from extended time on the lees, including frequent stirring during the wild yeast fermentation.
Elephant Hill Reserve Chardonnay 2015 Te Awanga, Hawke’s Bay Corney & Barrow RRP £22.95
“Ripe, tropical and soft” was how Susan McCraith summed up the wine, with Penny Champion adding: “The oak is balanced; good acidity, creamy and long length”. For Peter Mitchell, the wine was “creamy and glossy with smoky oak”. Fruit is sourced from the coastal Te Awanga vineyard. Twenty per cent of the wine underwent malolactic fermentation, with 100% ageing in French oak for 12 months (30% of which was new barrels).
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I was surprised by the “ aromatic grapes; the Pinot
Gris and the alternative varietals, like Zweigelt and the kooky things that are a little under the radar. They are obviously good things to investigate and take forward. I have a lot of time for New Zealand AlbariĂąo. New Zealand has a broad portfolio of grape varieties it can call on.
colin thorne vagabond wines
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New Zealand is producing some top-class “Chardonnay from various regions, whilst
2014, 2015 and 2016 produced some excellent Pinots and some exciting Syrah in Hawke’s Bay. Martinborough as a region has excelled in the past few years. It is good to see producers experimenting with varieties such as Lagrein and Grüner Veltliner.
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peter mitchell MW, jeroboams
The Sauvignon/Semillon “ blends stood out; I found
them to be very well balanced. There’s still that lovely acidity but it’s complemented by lush fruit flavours and a richer body. Once this style is more commercially well known it could become quite popular. These blends are really easy to enjoy and have the potential for ageing.
ashley tuiri last try wines
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Greywacke Wild Sauvignon Blanc 2016, Marlborough Liberty Wines RRP £27.99
“Lovely concentration and length. Very fine flavours which dance on the palate,” said Susan McCraith of this well-liked wine. For Rachel Gibson it was “rich, complex and interesting”. Colin Thorne added: “Very smoky … crisp and complex, and the fruit shines. A highly original rendition.” The juice underwent spontaneous indigenous yeast fermentation in old French oak barriques, a process which lasted around six months. There was occasional lees stirring and two-thirds of the wine underwent malolactic fermentation.
Convergence Two Rivers Sauvignon Blanc 2016 Marlborough
Lea & Sandeman RRP £14.50
“Fantastic ... the ultimate Marlborough Sauvignon Blanc,” declared Rachel Gibson. Another fan, Melanie Brown, said: “Slightly savoury and tropical, with a brightness that prevails.” Ashley Tuiri enjoyed the “riper flavours” and felt the wine was excellent value. The fruit was sourced from five separate vineyards in the Awatere, Southern Valleys and Rapaura sub regions. Three months of lees ageing added texture, complexity and increased mouth-feel to the palate.
Blank Canvas Sauvignon Blanc 2018, Marlborough Liberty Wines RRP £18.99
“Very classic Marlborough Sauvignon … well-made and well-priced,” thought Susan McCraith. “Guava, passion fruit and blackcurrant and a good mineral backbone,” added Emilia Marinig, while Julia Jenkins enjoyed the wine’s “tropical fruit, balance and good length”. Grapes came from the Holdaway Family vineyard at Dillons Point, which is the estate’s favourite sub-region for Sauvignon Blanc.
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Seresin Mārama Sauvignon Blanc 2015, Marlborough Louis Latour Agencies RRP £26.99
“A beautiful wine – really creamy, concentrated and fruity,” enthused Ashley Tuiri. Emilia Marinig enjoyed the wine’s “maturity and great complexity”; Peter Mitchell the “lovely smell and lovely ripe fruit”. The fruit for this biodynamic wine came from some of Seresin’s oldest vines. The juice was barrel-fermented in a mixture of new and old French oak barriques.
Villa Maria Single Vineyard Southern Clays Sauvignon Blanc 2017, Marlborough
Hatch Mansfield RRP £18.35
“Good concentration – quite a classic gooseberry style with a citric twist,” said Susan McCraith. For Colin Thorne, it was “a really nice, subtle rendition; some gentle creamy touches, white currant, basil, and lemon-curd fruit. A soft finish with gentle edges”. All fruit comes from The Maxwell Vineyard in the Southern Clays. The wine was aged on its lees for four months.
Brancott Estate Chosen Rows Sauvignon Blanc 2010 Marlborough Pernod Ricard UK RRP £35
“A great mineral character that follows to the palate. Some cantaloupe melon and fresh herbs underneath. Great complexity … even a bit floral in the mouth,” was the verdict from Emilia Marinig. Colin Thorne enjoyed it too: “A smart mix of pear and green fig … it has a broad, developed feel to it with plenty of detailing. Great!” The fruit was hand-picked with 50% fermented in French oak barrels and foudres. The wine was aged on the lees for eight months.
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Rimapere Sauvignon Blanc 2017 Marlborough Waddesdon Wine Cellars RRP £18.29
For Emilia Marinig, the wine had “clear notes of passion fruit and gooseberry. A slight peppermint undertone and a long finish”. Susan McCraith added: “Quite intense green fruit on the nose and nice notes on the palate … perfumed and good finish.” The Rimapere vineyard was acquired by Baron Benjamin de Rothschild in 2012. The 25 hectares of vineyards are amongst the best in Rapaura in the heart of Marlborough.
Wild Rock Sauvignon Blanc 2017 Marlborough Hayward Brothers RRP £12.50
A strong performer for Penny Champion, who was drawn to the “capsicum, herbal and peachy nose” as well as the “crisp fruit, balanced acidity and value for money”. Other judges enjoyed the soft, tropical fruit and consumer-friendly style. Sourced from the wild, rocky soils of Marlborough, the fruit was fermented and then aged in stainless steel.
Hunter’s Sauvignon Blanc 2017 Marlborough Laytons RRP £14.95
The judges enjoyed the wine’s chalky, grassy, tropical notes. Rachel Gibson was a fan: “Well-made Sauvignon,” she said. “An easy sell and a sensible price.” Hunter’s pivotal role in bringing Marlborough Sauvignon Blanc to the wine world back in the 1980s is a well-documented story. The consistency it has delivered in the decades since is arguably even more impressive.
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Ibbotson Family Vineyard Sauvignon Blanc 2017, Marlborough Hallgarten & Novum Wines RRP £15.49
Rachel Gibson liked the wine’s easy-drinking style and the soft fruit. “Good nose, quite mineral; it has a purity of grassy fruit without being OTT,” noted Susan McCraith. Fermented in stainless steel and unoaked, this wine is about that purity of fruit and expressive aromatics. Senior winemaker Hamish Clark has been named Winestate Winemaker of the Year four times in the past eight years.
Mt Beautiful Sauvignon Blanc 2017, North Canterbury
Genesis Wines RRP £11.10
The wine was widely praised for offering exceptional value for money. Susan McCraith highlighted its “good concentration of zesty grapefruit” while Rachel Gibson enjoyed its “ripe and elegant” qualities. Sauvignon Blanc grapes are planted on the estate’s most northerly vineyards, where they thrive in the cooler climate. A quarter of the vines are Bordeaux clones, which may explain why the wine appears in a Bordeaux-style bottle.
Aotea by Seifried Sauvignon Blanc 2017, Nelson Fells RRP £16.99
A favourite with Melanie Brown, who said: “Distinctly Nelson. It conveys an elegant Sauvignon style. Delicate aromas, stone fruit and tropical notes, supported by a bright, pure and hugely texturally exciting palate. Bravo.” Seifried was the first winery to achieve Sustainable Winegrowing accreditation in Nelson. Its Aotea range uses the grapes that the winemakers consider to be the best fruit harvested from its own vineyards.
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What people forget about “ New Zealand is laying
down wines and cellaring wines. At the more prestige end of the market, wines do have the ability to age and that is really, really exciting. The vines are now at an age where they are showing wonderful fruit and complexity, and obviously that translates into having the longevity.
melanie bown the new zealand cellar
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me the highlights were the Pinot Noirs “For – they were absolutely outstanding. Lots of
diversity, lots of regionality. They were showing really well. The same with the Chardonnays with very well balanced oak – the wines were of a really high standard.
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RACHEL GIBSON, Wine utopia
Overall in terms of “ packaging there were
some very attractive, eyecatching labels. This is something New Zealand can excel at as they are not confined by rules and regulations.
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susan mccraith MW Davis bell mccraith 23
Millton Riverpoint Gewürztraminer 2014, Gisborne Bibendum PLB RRP £19
Judges noted the wine’s “delicacy and fragrant, floral-tinged fruits” and the “golden colour and spicy orchard-fruit character”. Riverpoint is a little appellation close enough to the ocean to benefit from a whiff of cooling sea air. The wine is fermented on the skins for several days to extract flavour and phenols.
Yealands Estate Single Vineyard Grüner Veltliner 2018 Marlborough
Enotria & Coe RRP £12.95
An exotic and honeyed wine. “Relatively broad … there’s some nice pick-me-up character here,” said Colin Thorne. Penny Champion liked the “floral, white petal aromas and a fresh palate with good acidity and attractive, long length”. Fermentation took place in a combination of second and third-fill French oak barriques, a 1,000-litre French oak oval and a small concrete egg-shaped vessel.
Esk Valley Verdelho 2018 Hawke’s Bay Hatch Mansfield RRP £13.75
This wine was a hit for many. Melanie Brown described it as “excitement in a glass with green apple, pears poached with nutmeg, orange, spice … fabulous texture.” Colin Thorne also liked the “lovely sweet flavours of tropical and tangy fruit”. Verdelho grapes were sourced from the Omahu Gravels and Joseph Soler vineyards. The wine reflects the stony soils in which they are grown and was fermented in both tank and previously-used French oak barrels.
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Allan Scott Generations Series Gewürztraminer 2017 Marlborough Fine Wines Direct RRP £19.99
“Great flavours of lychee, rose and ginger” noted Ashley Tuiri. “Perfumed, floral with good length,” was the verdict of Penny Champion. Susan McCraith also noted the perfume and enjoyed the wine’s “good concentration and balance”. Fruit came from the Millstone Vineyard, which was planted in 2004. The wine was aged on its lees for six months in seasoned oak.
Seifried Estate Grüner Veltliner 2017, Nelson
Fells RRP £14.99
“They’ve really captured the oyster shell of, er, Chablis here,” suggested Colin Thorne. “Highly distinctive and original … very good value.” Julia Jenkins also found the wine to have good minerality as well as “citrus fruit and a hint of peaches”. Another wine in the Top 50 that comes from Austrianborn Hermann Seifried, who is showing that his homeland’s varieties can shine in New Zealand.
Aronui Albariño 2016 Nelson
Connoisseur Estates RRP £16.99 “Excellent balance, fresh tropical notes; interesting and well-made,” thought Rachel Gibson, with Ashley Tuiri and Colin Thorne also appreciating the freshness of the wine. “There’s some fine mineral energy on the palate … I like the style here,” said Thorne. Fruit was sourced from the estate’s Whenua Matua vineyard and fermented in a temperature-controlled tank. The wine is unoaked.
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Mt Beautiful Pinot Gris North Canterbury Genesis Wines RRP £11.70
Penny Champion enjoyed the “slightly saline palate, creamy texture and long length” in this “aromatic and good-value white”. It found favour with Rachel Gibson too, who also felt the wine delivered a decent bang for its buck. For Susan McCraith, the wine was “fatter and weightier than others … good value.” Grapes are planted on the warm slopes of a northfacing block of natural, uncontoured land where the soils are a mix of silt loam and clay, giving a full-bodied and textural wine.
Pegasus Bay Finale Noble Semillon 2011, North Canterbury New Generation Wines RRP £21.75 (37.5cl)
“Tastes pretty developed and advanced. Nutty, Madeira notes. Warm gingerbread and nougat. Plenty of nutty complexity,” said Colin Thorne. But perhaps Ashley Tuiri summed it up best: “Yummy … delicious!” The concentrated juice from botrytis Semillon was put into French oak barriques and left to undergo natural fermentation with indigenous yeasts. The wine was matured in the same barriques for two years before the best six were blended to make the wine.
Pegasus Bay Sauvignon Blanc / Semillon 2015, North Canterbury
New Generation Wines RRP £21
“Bright, well-balanced, fresh,” said Ashley Tuiri. “Great fresh, savoury character with a good mineral backbone,” added Emilia Marinig. Judges generally felt this was a good example of the blend. It’s a combination of 70% Sauvignon Blanc and 30% Semillon, with the two varieties fermented separately: the Sauvignon in stainless steel and the Semillon in oak for added texture. Twenty per cent of the overall wine was fermented and matured in new French barrels and on the lees for 10 months.
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Akarua RUA Pinot Noir 2017 Central Otago Liberty Wines RRP £19.99
“Great value for money from Central Otago. Good flavour,” was the verdict of Ashley Tuiri. Penny Champion praised the “lovely balanced fruit and oak, creamy texture and amazing long length”. Rachel Gibson noted the wine’s commercial appeal, describing it as an “easy sell with lively strawberry fruit and a smooth texture”. Fermented with cultured and wild yeasts, the wine was aged in 100% French oak barrels for seven months, 10% of which was new.
Domaine Rewa Pinot Noir 2014 Central Otago H2Vin RRP £37.25
“Deep colour, earthy and slightly reductive nose,” said Peter Mitchell. “The palate is powerful but has nice balance and the ABV is well balanced. Nice oak and structure.” Ashley Tuiri was also a fan: “Intensely fruity, complex and absolutely delicious.” Domaine Rewa is a tiny five-and-a-half hectare vineyard located on the fluvial terrace nestled in the foothills of the Pisa Range. 2011 was the estate’s first vintage and production is just 10,000 bottles a year.
Coal Pit Tiwha Pinot Noir 2016 Central Otago The Antipodean Sommelier RRP £32
Julia Jenkins enjoyed the wine’s “appealing fruity nose with pepper and structure, and the ripeness of fruit and length”. “Great flavour concentration and very typical of Central Otago; a good example of what this region has to offer,” added Ashley Tuiri. 2016 provided one of the warmest growing seasons at Coal Pit, giving a warm, spicy, floral Pinot Noir. The wine spent 12 months in French oak, 40% of which was new.
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Akitu A1 Pinot Noir 2016 Wanaka, Central Otago Mentzendorff RRP £40
Highly thought-of across the board. “Good intensity and concentration,” said Susan McCraith. Peter Mitchell added: “Sweet and earthy nose with smoky cherry fruit … creamy texture and nice tannins. Very polished.” “Delicious,” concluded Ashley Tuiri. The wine is 40% whole-bunch pressed with 25% fermented in new French oak. The wine was aged for 11 months in French oak, 40% of which was new.
Akitu A2 Pinot Noir 2016 Wanaka, Central Otago
mentzendorff RRP £30
“Fresh strawberry on the nose. Very juicy fruit … great acidity and nice tannins,” said Peter Mitchell. “Very bright on the nose, with currant and dark berries. Sweet spices and touches of tobacco and vanilla linger in the mouth,” added Emilia Marinig. Akitu A2 is, like the A1, aged in French oak but only 12% of it was new, hence the slightly lighter style. The estate grows and makes only Pinot Noir wine.
Millton Clos de Ste Anne Pinot Noir 2014, Gisborne Bibendum PLB RRP £36
“Stunning. Very Burgundian but still with a Gisborne identity,” enthused Rachel Gibson. “Complex; mellow. Very sellable to premium Pinot Noir customers.” Peter Mitchell also enjoyed the wine’s “red berry fruit and oak notes”. Clos de Ste Anne is a single vineyard situated on steep north-east facing slopes in the foothills of Poverty Bay. This biodynamic wine was aged in three-year-old airdried barriques sourced from French cooperages.
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Walnut Block Nutcracker Pinot Noir 2015, Marlborough vintage roots RRP £23
Emilia Marinig found the wine to be “fruit-driven and very representative of its terroir”. She added: “Smooth with sweet spice, vanilla and cinnamon with bright acidity. Good mouthfeel and tannin structure.” For others there was a nice gamey quality and good length. Handpicked, the fruit was chilled overnight to preserve flavours before being destemmed and crushed in open-top fermenters and fermented using only natural yeasts. The wine was aged for 12 months in French barriques.
Greywacke Pinot Noir 2014 Marlborough liberty wines RRP £32.99
“Love this wine … lush, vibrant and very enjoyable,” said Ashley Tuiri. It was a view echoed by Julia Jenkins: “Very appealing strawberry and other red berry fruit aromas,” she said. “Lovely texture and fruit on the palate; the tannins and acidity are in balance. Long length.” Fruit was de-stemmed into open-top fermenters. After fermentation the wine was aged in French oak barrels (40% new) for 16 months and then blended.
Blank Canvas Pinot Noir 2015 Marlborough liberty wines RRP £27.99
“Coffee bean and maraschino, a well smart nose!” declared Colin Thorne. “The palate kicks in with big flavourful attack; dark cherry clafoutis, liquorice and kirsch … a lovely finish.” Emilia Marinig, Penny Champion and Melanie Brown were equally taken, describing it as “enticing” and a wine with deep aromas and ageing potential. The wine was made by the exceptionally gifted Matt Thomson. A five-day cold-soaking was followed by wild fermentation with 50% whole bunches. The wine was aged in new and seasoned oak for 10 months.
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Hunter’s Pinot Noir 2015 Marlborough Laytons RRP £15.95
Susan McCraith highlighted the wine’s “smoky, gamey nose”. She added: “Mouth-watering, Burgundian, perfumed, elegant and long. This is excellent and amazing value … very fine for the price. Worth twice.” In Melanie Brown’s view, this “value” Pinot Noir had a “dark, earthy character and chocolatey tannins”. This smooth, medium-bodied wine is aged in oak.
Auntsfield Single Vineyard Pinot Noir 2015, Marlborough new Generation Wines rrp £20.75
“Crunchy red fruit, long finish and a good example of Marlborough terroir. Good price and presentation!” noted Rachel Gibson. Susan McCraith was also enthusiastic: “Deep colour for Pinot Noir,” she said. “Quite interesting on the palate. Nice, silky texture. Well-made.” The wine was fermented with a combination of indigenous and cultured yeasts. Maturation took place in French oak barriques for 10 months.
Seresin Leah Pinot Noir 2016 Marlborough Louis Latour Agencies RRP £21.99
A wine that was uniformly liked. According to Rachel Gibson: “Great value … an easy sell.” For Melanie Brown the Leah was “moreish and full and wound together effortlessly”. Penny Champion thought it “fresh and perfumed, with balanced oak and long length”. Fruit came mostly from the clay-rich Raupo Creek vineyard in the Omaka Valley. It was fermented and aged in French oak barrels, 12% of which were new for the maturation.
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Allan Scott Generation Series Pinot Noir 2015, Marlborough Fine Wines Direct RRP £21.99
“Nicely made … a good expression of Pinot Noir and good value,” thought Susan McCraith. Emilia Marinig found “red fruit, jam and blueberry juice” in this savoury, silky-smooth red. Wild-fermented, the wine was hand-plunged between two and four times a day to keep the skins in contact with the fermenting juice. A seven-day maceration was followed by 12 months in 100% new French oak puncheons.
Nga Waka Pinot Noir 2015 Martinborough
Laytons RRP £21.95
There was plenty of praise for this “amazing value” wine. Judges enjoyed the “pale with an earthy nose of cherry and raspberry”. The wine starts delicately but has intensity and freshness with fine tannins. Fruit is sourced from three parcels: Old Cemetery Block, Pirinoa Block and Lease Block. Malolactic fermentation took place in tight-grain French oak barrels (30% new). Total time in barrel was 12 months.
Ata Rangi Crimson Pinot Noir 2016 Martinborough liberty wines RRP £26.99
“Jammy fruit balanced by nice acidity and fine tannins. Creamy texture and a long finish,” thought Peter Mitchell of this popular Pinot Noir. Susan McCraith added: “Very perfumed on the nose and palate. Delicate, elegant. Well developed. Understated but good.” Crimson is the estate’s selection of fruit from younger parcels of vines planted on the Martinborough Terrace. The wine was fermented using indigenous yeasts with malolactic taking place in barrel. The wine was aged for nine months in French oak, 20% of which was new.
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Aronui Pinot Noir 2014 Nelson Connoisseur Estates RRP £20
Judges were pleased to find a Nelson Pinot Noir that they’d put on their shelves. The wine was praised for its freshness and ripe fruit fruits. Peter Mitchell said: “Cola bottles on the nose. Sweet fruits. Not too overblown, with a nice texture.” Fruit comes from the Whenua Matua vineyard located in the Upper Moutere where the heavy clay soils and abundant sunshine yield intense and structured wines. The wine was both fermented and aged in oak.
Sileni Peak Syrah 2015 Hawke’s Bay boutinot rrp £16
“Beautifully poised and structured, there’s a wonderful balance of fruit concentration … an all-round remarkably expressive wine,” thought Melanie Brown. For Emilia Marinig, the wine was “very blueberry” with “white and green pepper with cinnamon and vanilla spices … smooth and velvety.” Fruit is grown in the Bridge Pa Triangle of Hawke’s Bay. The wine is inoculated with cultivated yeasts to promote fruit aromatics and matured for nine months in French barriques.
Mt Beautiful Pinot Noir 2016 North Canterbury Genesis Wines RRP £14.40
“Excellent value, approachable with great balance. This is one of our best-selling New Zealand reds,” said Rachel Gibson. Susan McCraith was also impressed. “Nice depth of multidimensional Pinot Noir flavours. Strawberries and small black fruits. Complex and long. Great value.”.
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Craggy Range Le Sol 2016 Gimblett Gravels, Hawke’s Bay Bibendum PLB RRP £60
“Inky black, dense black cherry nose, pepper. Oaky, creamy and luscious with lovely balance. This is a serious wine,” said Peter Mitchell. For other judges the wine was flashy with good complexity, minerality and youthful, gripping tannins. The wine is fermented in open-top French oak cuves with cultured yeasts. It was aged for 17 months in French oak barriques, 35% of which were new.
Seifried Estate Zweigelt 2015, Nelson
fells RRP £16.99
“Lively, juicy, fun, enticing … weirdly, a great introduction to New Zealand red wine for new drinkers!” enthused Rachel Gibson. This surprising Zweigelt had plenty of fans. “Wonderfully personable with dark, ripe fruits sitting amongst a wonderful array of spice, earth and tannins … it has structure and attitude!” said Melanie Brown. Peter Mitchell found the wine to be “varietally correct” with “plum and dark berry and spicy peppery fruit”. Austrian-born Hermann Seifried has just 11 rows of Zweigelt planted at the Brightwater Vineyard. The wine was aged in a combination of new and three-year-old French oak barriques.
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THANKS TO ALL OUR JUDGES Pictured from left to right: Rachel Gibson, Wine Utopia, Winchester Emilia Marinig, Bon Vino SE1, London Colin Thorne, Vagabond Wines, London Ashley Tuiri, Last Try Wines, London (back row) Susan McCraith MW, Davis Bell McCraith, Bristol (front row) Peter Mitchell MW, Jeroboams, London Penny Champion, Champion Wines, Chislehurst Melanie Brown, The New Zealand Cellar, London Julia Jenkins, Flagship Wines, St Albans
PICTURE CREDITS Images on pages 3, 6, 7, 16, 21 and 35 are reproduced courtesy of New Zealand Winegrowers.
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Sheep at Yealands Estate, Marlborough
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