New Zealand can be seen as a country with a lot of things going for it, not just in the wine sense either although that is where we will concentrate!
It is a country of diversity. From dense, native forest, snow-capped mountains and spectacular coastline to the rows and rows of vines that cover the country this really is somewhere that has it all.
In wine terms the country is most equivalent in Northern Hemisphere terms to Bordeaux to Southern Spain. This means that not only are the grapes grown in a vast array of soil types but also the climate variations are significant as well.
New Zealand's temperate, maritime climate has a strong influence on the country's predominantly coastal vineyards. The vines are warmed by strong, clear sunlight during the day and cooled at night by sea breezes. The long, slow ripening period helps to retain the vibrant varietal flavours that make New Zealand wine so distinctive.
Gone are the days when New Zealand was known only for Cloudy Bay Sauvignon Blanc. I admit, as many will know to their cost already, that this wine is not my most favourite. Not because it isn’t a good wine. It is, a quite outstanding wine. But it also represents all that is good and bad about the industry.
The power of marketing brands can do a lot to attract a whole new market to wine. Look at the success of Gallo, Mateus, Black Tower, Cloudy Bay to name but a few. The danger is always that this can overshadow the really interesting things that often will be hidden behind.
New Zealand is now becoming known for its other world class wines.
Its Sauvignon Blanc is undoubtedly world class but one only has to look at their Pinot Noir, Methode Traditionelle sparkling wines, Riesling, Cabernet Sauvignon and Merlots to see that their reputation is only expanding for the better.
Granted New Zealand wines aren’t the cheapest wines on the block. Nor are they sometimes the most accessible. Many of their wines are simply screaming out to be put with food. Most will not show anything like their best without this enhancement, but in reality when such wines go with the diversity of both classical European dishes as well as the more fresh and zesty fusion cooking of the East its not a difficult choice to make.
Wineries such as Villa Maria, Oyster Bay and Montana have set the pace for the industry. But I think that it is the more interesting boutique wineries that are really worth searching out for.
St Clair of which I have spoken before is one which really merits a look, either their Chardonnay or Sauvignon Blanc is a really good varietal example.
One of my current favourite wines is Nautilus Estate Pinot Gris. Something a little different and unexpected from one of the most popular grape varieties around at the moment. The aromas of pears almost leap out of the glass yet it has such a gentle and lingering finish you can’t help wondering whether it’s the same wine.
Another really exciting wine for me, again majoring on the unusual is the Trinity Hill Gimblett Gravels Viognier. An absolute revelation for a Viognier fan who doesn’t want the forbidding price of a traditional French version. Intense, brilliant golden-yellow/green in colour with aromas of orange blossom, cumquat peel and jasmine.
Full, rich and soft on the palate; the exotic and sensual nature of this wine makes it a great substitute for Chardonnay or Pinot Gris, and after all who isn’t getting a little desperate for an alternative these days!
If Hawkes Bay is good for you then Thornbury, Hawkes Bay Merlot is worth having a look at as well. Absolutely full of ripe fruit and dark berry aromas this really is the consummate summer pudding aromas. Just close your eyes and dream of that intenseness before tasting a surprisingly fresh and vibrant palate with a very soft tannic aftertaste. Quite a conundrum but it works. As do so many of New Zealands wines.
You can’t possibly talk about New Zealand though without at least a few Pinot Noir’s to rave about.
It’s a difficult to grow varietal and has a certain mystery not to say majesty about it. After all what other grape variety has a Hollywood Blockbuster to pay homage to it?
Despite being a real hater of the heat Pinot Noir seems to really thrive in the coastal and cooler climates of Australia and New Zealand. My favourites?
Well, without question
Vidal Estate Pinot Noir
offers fantastic
value for money.
Tuatara Bay Pinot Noir
from the St Clair
Estate is another that simply oozes strawberries like silk.
The best?
Felton Road Pinot Noir
from
Central Otago. A cracker to lay down… if you have the patience and the
control, sadly not something I have much of either!!
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