SPANISH DRINKSQUISITION…
There’s not much we don’t grow in New Zealand, except maybe pineapples, proper bananas and predators that will poison or maim you in seconds flat. Yet we have managed to grow into a lovely cultural crockpot, and in the last 20 years in particular, our vineyards have been helping foreigners put their roots down and find a happy home. I’m not talking about wine people though; I’m talking about grapevines from all corners of the globe that are now thriving under our southern sun.
Alongside the usual French and Italian suspects, of late it’s the grapes of Spain that have been dancing the flamenco across the tastebuds of the nation.
Spain’s signature white wine is Albarino. It’s considered their signature white grape and it’s been making a real name for itself over here. Its succulent peach and citrus flavours, zippy acidity and crushed seashell-like minerality works really well with the foods kiwis love, like spicy Thai, Indian or Asian-inspired dishes, and it’s also brilliant with Mexican food.
In 2011 Coopers Creek Vineyard made just one barrel, the first local winery to produce it. Today there are two-dozen companies crafting Albarino. There’s about 30ha in the ground and more is being planted all the time. A clutch of growers in Gisborne love this grape so much they’ve even formed a group dedicated to spreading the Albarino amore.
When it comes to Spanish reds, Tempranillo is definitely the big one. It’s the major red variety of Rioja, the Ribera del Duero and Valdepeñas. But it’s also really taken to our kiwi climate. I’ve counted around 16 individual examples for sale currently and the great thing is, it grows up in the far north, all the way down in Central Otago and everywhere in between. It’s got a reputation for blackcurrant, plum & spice characters, edged with cocoa and earthy, dusty, chewy tannins.
One producer has even created an entire range of Spanish wines. Ant Mackenzie launched his “Toño” wines a year or so ago and they consist of Hawke’s Bay-grown Albarino, Tempranillo and a ‘Rosado’ which is a Spanish style rosé made from Tempranillo.
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Rock Ferry Trig Hill Central Otago Tempranillo 2015 $40 ★★★½
This is a tiny-volume, organically-grown tempranillo that’s traditionally at home on the sunbaked soils of Spain – yet Central Otago has also nurtured it very nicely. Aromas of cured meats, seasoned leather, hints of liquorice and dutch cocoa lead to a warm, fleshy palate and a long, spicy finish. It’s a complex, wooly wine that’ll work wonders with slow-cooked beef brisket.
Hihi Gisborne Albarino 2015 $22 ★★★★
Andy Nimmo is an unstoppable fan of Albarino, and his Gisborne-grown example is laden with bright florals, honeysuckle and crisp peachy flavours. It’s refreshing and juicy and there’s also a twang of fresh herb and white pepper in there too, which makes it a great wee wine for sipping with paella loaded with spicy chorizo.
www.hihi.co.nz
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Get amongst these aromatics and you can almost smell Springtime…
Fairmont Estate Wairarapa Sauvignon Blanc 2014 $15 ★★★½
John McNab grows grapes on Martinborough’s Gladstone Terraces. Grapes which produce softly textured, clean, tropical, tangy sauvignon like this. If you prefer softer acidity and less of the cats-pee and gooseberry – then this is definitely for you. The cruchy white peach, lifted florals and juicy, lemony finish make it sing with seafood. www.fairmontestate.co.nz
Ataahua Waipara Gewurztraminer 2014 $26 ★★★★
Just the most gorgeous aromas of lemon sorbet, musky ginger, spun-sugar and turkish delight assail the nostrils as soon as the cap comes off a bottle of this baby. On the palate it’s full, rich, deliciously dry and complex (which is SUCH a good thing for gewurztraminer). Plus there’s chai spices and refreshing acidity on the finish. Sip and savour with chicken tikka marsala.
Blackenbrook Nelson Pinot Gris 2016 $24.50 ★★★★
Certified vegan-friendly, this gorgeous little gris is 100% sourced from Daniel and Ursula Schwarzenbach’s ‘Home Block’ vineyard, and comprises of ‘Mission’, ‘Larcomb’ and ‘KWV’ clones (how’s that for techie info) Gris fans will love the ripe, juicy peach and pear characters, classic, clean nashi notes and its rich, textural finish. Sip with Pad Thai. Yum!
