Chard Farm Finla Mor Central Otago Pinot Noir 2019

May 3, 2021By Yvonne

Chard Farm Finla Mor Central Otago Pinot Noir 2019 $42 Clearly the gods were happy with the Chard Farmers because they’ve given them a blessed vintage in 2019. Sourcing fruit for the Finla Mor from fruit grown in the deep schist soils of Lowburn and Parkburn subregions of Cromwell, the vineyards are hand harvested in … Read More

Chard Farrm Mata-Au Central Otago Pinot Noir 2018

August 21, 2020By Yvonne

Chard Farm Mata-Au Central Otago Pinot Noir 2018 $47 Whenever the Chard Farm family release a ‘Mata-Au’ (pronounced martar-oh) I do a little dance because it’s a floral, flavour-packed, rhubarb-infused sip with buckets of spice, exotic textures and yet has a silky, subtle mouthfeel.  Crafted from fruit grown in Chard Farm’s vineyards in Parkburn and … Read More

Chard Farm Mason Vineyard Central Otago Pinot Noir 2017

September 6, 2019By Yvonne

Chard Farm Mason Vineyard Central Otago Pinot Noir 2017 $79 Very different to Chard Farm’s other single-vineyard wines and sourced from a high-altitude site in the Cromwell basin, winemaker John Wallace has created a spice-saturated wine that has a leaner, statuesque, tuxedo-wrapped profile with dried herb and seriously savoury elements.  Pepper, redcurrant, olive, leather, and … Read More

Chard Farm Viper Vineyard Central Otago Pinot Noir 2017

September 6, 2019By Yvonne

Chard Farm Viper Vineyard Central Otago Pinot Noir 2017 $79 From a tricky, back-to-front harvest season, the pinot noir from Chard Farm set solid form.  Sourced from their Viper vineyard located in the Parkburn area on the western side of Lake Dunstan. The site takes its name from the wildflower ”Vipers Bugloss” that carpets the … Read More

Chard Farm The Tiger Central Otago Pinot Noir 2017

September 6, 2019By Yvonne

Chard Farm The Tiger Central Otago Pinot Noir 2017 $79 Wine match for Annabel Langbein’s Prosciutto & Bocconcini Pizza (Canvas NZHerald sat 14 2019) Prosciutto is my drug of choice.  I can’t help myself when it’s around.  If I see it on a platter I snaffle it, on hors d’oeuvres, get in my belly, and … Read More