Yvonne’s picks …
(California chicken burger)
Wither Hills Single Vineyard Benmorven Marlborough Chardonnay 2019 ($28)
Planted 21 years ago, this small-scale, north-facing site has been producing certified organic fruit since its conversion in 2009, and certified sensational chardonnay since ages ago. Crafted by winemaker Matt Large, it’s a rich yet elegantly structured stonefruit-and-smoke-soaked chardonnay that oozes caramelised, toasty spices and buttered crumpet characters on the finish. Smooth, stylish and saturated with flavour, it’s a champion with chicken.
(Crispy mini fish burgers)
Rock Ferry 3rd Rock Marlborough Sauvignon Blanc 2020 ($25)
This certified organic sauvignon blanc is carefully crafted from fruit grown in Rock Ferry’s Corners and Orchard vineyards. One portion of the juice went into stainless steel and the other portion was hand-harvested, whole bunch pressed and fermented in an old 3800-litre oak cuve for a wild yeast ferment. The blend of these components absolutely roars with lemongrass, bruised basil, lime zest, hints of jalapeno, truckloads of tropicality and textural complexity for days. It’s also beyond delicious with these crispy slider-burgers.
(Moroccan Lamb burgers)
Butterworth Estate Martinborough Layline Pinot Noir 2017 ($35)
If Martinborough pinot noir had a LinkedIn profile, I’m certain we’d have 1000 mutual connections. There’s something about those ancient, river-gravel soils that inject seriously savoury characters into its pinot noir and it’s a joy to drink with lamb. With fruit supplied by a clutch of local growers that’s shepherded into the bottle by multi-degree science nut and winemaking wizard Martin Bell, best you pull up your socks, adjust your straps and prepare yourself for a cherry-saturated, spicy style with prickly tannins; and dusty, mineral-heavy textures to finish.