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 pinot noir and chardonnay sourced from both Bendigo and a small patch of vines in Gibbston and it’s one of the finest in the land. Hints of lemon, elderflower, cashew and apple give it elegance and all-round awesomeness.
Sip with: tempura prawns.
www.quartzreef.co.nz
Huia Organic Marlborough Sauvignon Blanc 2016
Expect a cheek-slappingly good explosion of passionfruit, lime zest, red capsicum, gooseberry and all manner of herbaceous heroism in this fully-certified, organic sauvignon blanc. Grown on the Allan family’s Boyces Road vineyard, it’s got power, drive and pluckiness on the palate and finishes with freshness, power and precision. What to pair with this wine?
Sip with: steamed clams tossed in creamy fettuccine with lemon, capers, herbs and some sneaky slivers of spicy salami.
www.huiavineyards.com
Weaver Estate Central Otago Pinot Rosa 2014 $39
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, it’s a cracker little pinky made by winemaker Jess Weaver, down in her tiny winery between Alexandra and Clyde.
Sip with: camembert dolloped with raspberry and jalapeno jam.
www.weaverwines.co.nz
