Published NZ Herald Sat 20 Feb 2016
If you feel the urge to adopt an organic edge, embrace the ANZAC spirit or immerse yourself in something unusual from Italy, I think I’ve got just what you’re looking for this week…
Richmond Plains Nelson Pinot Noir 2014 $27.99
Don’t be expecting to see a neatly manicured, freshly mown vineyard when you zoom out to see them on the sun-baked soils of Richmond, because the wild flowers and weeds all grow rampantly between the rows. It’s all part of their total focus on producing a ‘biologically active’ environment to produce their organic, biodynamic wines. In fact Lars Jensen and his team were the first in New Zealand to produce 100% fully certified organic, biodynamic sauvignon blanc and pinot noir, and this 2014 pinot is a cracker. Powerfully juicy, succulent and spice-rich, it oozes soft red cherry, plum and forest floor characters and finishes with a hint of cocoa and black tea. Gorgeous with smoked duck salad. www.organicwine.co.nz
House of Arras Brut Elite NV $34.99
With its cool, coastal climate Tasmania has racked up an impressive pedigree for sparkling wine production and we’re fortunate to be able to access a number of them on our shores. This deliciously smooth, intensely biscuity example sources fruit from the Pipers River, Derwent Valley and Coal River Valley and shows roast brazil nut and cashew characters on the nose, followed by a rich, creamy, supremely satisfying mouthfeel. Drool-inducingly good with plump Clevedon oysters au naturel. www.glengarry.co.nz
Costa Tenute Vermentino Maremma Toscana DOC 2014 $25.90
Now vermentino is a variety you just don’t see everyday, well not in New Zealand anyway. Despite an increasing number of Italian wine grapes making a comfy new home on our shores year after year, Vermentino has remained a stranger. It’s not a white wine for the faint hearted or fruit junkies, this Tuscan style is bone-dry and almost chalky on the palate. Ultra-lemony and mineral-driven on the nose, this wine has a long, lean mouthfeel bearing just a squeak of fresh cut pear, lime and quince. Make sure it’s had at least an hour in the fridge before serving with tomato, olive and fennel-baked whole fish. www.mediterraneanfoods.co.nz
