Yvonne Lorkin canvas column for July 7th 2018

Blended Families
Pure breeds? Yeah nah. Sometimes a bit of mongrel is exactly what we need in a wine…

Rockferry Orchard Vineyard Marlborough Pinot Gris Pinot Blanc 2016 $39
Here’s a certified organic blend of 75% pinot gris from Rockferry’s Winery Block & 25% pinot blanc from their Plum Tree Block, co-fermented on their skins with indigenous yeasts. After 30 days on skins, the wine was drained and pressed to 1 oak barrel, 1 seasoned oak puncheon and 1 stainless steel barrel, then aged for 14 months. The French would call the pinky-gold colour of this style of wine the ‘eye of the peacock’, however the Rockferry team prefer to call it ‘eye of the pukeko’. Cheek-suckingly dry and with textural ‘chew’ – expect nutty, nougat-like characters, peach stone flavours and a long, mineral-kissed finish.
Sip with: white bean, tomato, pea and feta stew.

Moutere Hills Nelson ‘Chendoza’ Chenin Blanc 2015 $34
While it says ‘chenin blanc’ on the front label, this is actually a curious blend of chenin blanc and Mendoza-clone chardonnay, grown on the Moutere clay gravels of Rusty Rayne and Lisa Goodson’s Nelson vineyard. Toasty, apple-pie aromas merge with roast peach, almond meal and rich, grilled-grapefruit characters come from 11 months maturation in French oak barrels, and it’s a generous, sexy, succulent thing to sip.
Sip with: Chicken yakitori.

Earthkeepers Waitaki Otiake Blend #1 2016 $29
Grant Taylor, one of my favourite winemakers has turned his hand to crafting this bracing, tangy, citrus and spice-fuelled blend of pinot gris, riesling and gewurztraminer – and it’s just sensational. From one of the harshest winegrowing regions in NZ comes this dynamite, zesty, threesome, boasting a chalky-dry texture and a green apple finish. It’s curious, quizzical and fab!
Sip with: slow-cooked star anise & ginger pork hock.
For stockists email: John.Brown@brownpartners.co.nz

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