Pinot noir saignee juice (juice bled from the must) is fermented with wild yeasts and then aged for two years on lees in oak (whaat? That’s crazy talk for rosé!). But because of that, you get aromas of crab apple jam, melon, toasted cashew and berry blossom, plus it has great richness and substance. Essentially, … Read More
Weaver Estate Central Otago Pinot Rosa 2014
Canvas column week commencing 15th June, 2017
Some snap, crackle and pop for your Saturday? Step right this way… Quartz Reef Central Otago Methode Traditionelle NV $30 New Zealand’s largest quartz rock deposit looks a bit like an underground reef, and it sits directly below Quartz Reef’s vineyards in the sub-region of Bendigo. This biodynamically-grown, classically-styled fizz is a blend of … Read More