Here’s the thing Chandler Bing. When it comes to wine, it’s eyepopping how a small increase in how much you spend, even just an extra $5 a bottle, will open up a whole new level of quality and all round wow.
Churton ‘Best End’ Marlborough Sauvignon Blanc 2013 $47
Visit Churton, in winter and you’re likely to spend a lot of time up on a hill looking at “poo pits” and sniffing compost. The winter solstice is when owners Mandy and Sam Weaver choose to release their wines. “In an agricultural sense it’s when one year ends and another begins” explains Sam. “The earth is breathing in and then it begins to exhale, so it works with the rhythms we’re trying to follow”. Wild yeast fermented and barrel aged, this biodynamically produced sauvignon oozes roast fennel, caramelised parsnip, dried herbs, lemongrass, basil, nasturtium and all sorts of niceness for punks who love the funk.
Sip with: classic fish pie
Hãhã Brut Cuvee NV $22
Brand new on the market, this fresh and fashionable fizz has lovely lemon-shortbread, macadamia nut and peach brioche characters, alongside a long, lean and ultra-crunchy finish.
Sip with: Salmon blinis
Mills Reef Hawke’s Bay Pinot Gris 2015 $18
The wine has that pinky-gold colour which indicates the juice has spent a touch of time in contact with its skins before the ferment. This not only gives it a spash of colour, it also adds an extra layer of texture to its dry, nashi, quince and apple pie flavours.
Sip with: The oldest, most ‘aged’ cheddar you can find. Preferably prehistoric.
