Cambridge Road Martinborough Papillon Rosé 2015 $25 ★★★★½
Crafted from a blend of 52% pinot gris, 36% pinot noir and 12% chardonnay, this fast became a new favourite of mine. With just 2500 bottles being made, you’ll need to be in quick because winemaker Lance Redgwell and his wife Bridie are on to a total winner here. Produced using organic and biodynamic techniques, it’s a super-interesting style that oozes Beurre Bosch pear, poached quince, raspberry and all sorts of fresh spices on the finish. www.cambridgeroad.co.nz
Sacred Hill Halo Marlborough Pinot Noir 2015 $27 ★★★★
From the first sip I was pretty much seduced – mainly because I knew that if I were disciplined enough to pop some of this away for another year or three, it’ll turn into something rather triumphant. Poached cherry, cocoa and pepper notes lead to a juicy, berry-driven wine with freshness and decent chew-factor on the finish. Yum!
Omaka Springs Marlborough Pinot Gris 2015 $18 ★★★★
This is a crisp, lipsmacking example with all the classic hallmarks of quince, nashi pear, spicy apple and musky, tropical tones that I certainly look for in good gris. Satisfying, super-sippable and just a really tasty wine that’s perfect for these chilly, autumn afternoons.
Misty Cove Pippa Methode Traditionelle Rose NV $29 ★★★★
Much darker than conventional rose bubbles due to the juice spending some extra time on its skins, this is an ultra-dry, bony-textured fizz that shows watermelon, raspberry leaf and mineral-rich peppery notes on the finish. Really unusual and powerfully structured, it’s an unusually strong, muscular methode – and one you should try. For stockists near you visit www.mistycovewines.com
Bodegas Gancedo Capricho Val de Paxarinas Godello 2014 $29 ★★★★½
Godello (pronounced God-Ay-Yo) means “small indulgence”, and I for one am totally treating myself to more than one bottle of this. Blended with a touch of Dona Blanca grapes, I love the aromas of apricot stone, lemon pith, crushed oyster shells and white peach. Sourced from the region of Bierzo in Northwest Spain, the bursts of cheek-sucking acidity, followed by quince, almond and lime flavours on the finish, make this an absolute sensation.
