Published NZ Herald Sat 6 Feb 2016
If you’re finding you’re struggling to cope with the TPPA, the threat of ISIS, the shambolic weather this week and those ubiquitous, eye-stabbingly annoying ‘Be Like Bill’ posts on your Facebook timeline – help is at hand. You can thank me later.
Gemtree Bloodstone Shiraz 2013 $21
This certified organic shiraz from the McLaren Vale has the most intense aroma of roasting pan juices, rosemary, white pepper and sandalwood. It’s a rich, gamey, super-spicy, lucky-country shiraz that’ll sooth the throat, clear the nose, warm the cockles and shiver the timbers. Plus you’ll get a case of the warm, fuzzies knowing that your dollars have gone toward protecting the native frogs, birds and wildlife now languidly lurking in the restored Gemtree wetlands and eco-trail.
&Co The Supernatural 2014 $36
Far from gory or ghostly, this outrageously good sauvignon blanc is golden and glorious in the glass. Organically farmed on chalky east-facing site overlooking Hawke’s Bay’s Clifton coastline, this is a style far removed from what’s normally considered ‘classic’ kiwi sauvignon blanc. If you think richly-scented lemongrass, roast peach, guava and almond meal, then you’re on the right track. I love the rich, textural layers of juicy green fruits, soft herb and fennel characters and flinty, mineral-driven complexity. The crown seal does make it difficult to save any leftover wine for another day however. ‘Leftover wine?’ (insert chuckle here)
Alta Mora Etna Rosso 2013 $42
Hands up if you’ve ever heard of Nerello Mascalese grapes. “Nelly what-sa-naysee” I hear you say? Well this wine is made from 100% Nerello Mascalese grapes that happen to be indigenious to Sicily and the predominant red grape of Mt. Etna. So there you go, take that to your next pub quiz. Sometimes compared to Pinot Noir or Nebbiolo in that it’s similarly coloured earthy-magenta, yet the much thicker skins of the grapes give gritty tannins and add to the squinty acidity. I like the lifted spices, dried herb and blackcurrant leaf characters and its long, tangy-fresh finish.
