I was once invited to post 5 positive things that happen to me every day on a private Facebook page. It’s a nice idea, but every day? Needless to say, posting 5 top wines once a week can be also be challenging but for different reasons…
There are simply so many tasty wines made in and imported to New Zealand today. This weekly blog is about the creme de la creme of them. The following wines are the absolute bests that I’ve tried over the past seven days in my work as a wine writer and as Wine Programme Director (tastings, writing) at Regional Wines & Spirits in Wellington and also as a wine lover.
So here we go… it’s the silly season but here are some very un-silly sparkling wines and lovely whites.
Big flavour, small name Champagne
Champagne Gatinois Aÿ Grand Cru Brut Tradition NV France $67.99
Gatinois is based in the village of Aÿ in the Champagne region and is run by the father son team Pierre and Louis Cheval-Gatinois, who own 7.5 hectares of Grand Cru vineyards and sell half their grapes to Bollinger and other top champagne producers. They also make their own wines. This blend of 90% Pinot Noir and 10% Chardonnay spends at least three years on lees (decomposing yeast cells) after secondary fermentation in bottle and this is where its rich toasty flavours come from. It’s full bodied, nutty, dry and complex with a slightly oxidative style which provides balancing softness to the refreshing acidity and long finish. Amazing wine.
Another similarly beautiful, Pinot Noir dominant bubbly is Andre Clouet about $54 – toasty and delicious.
Blanc de Blancs
Champagne Larmandier-Bernier Latitude $95.99
- On special for $88.99 next Wednesday at Regional Wines & Spirits
Biodynamic, blanc de blancs (champagne speak for 100% Chardonnay) which is made from hand harvested grapes fermented in a combo of wood and stainless steel tanks with wild yeasts. Reserve (older) wines make up about a third of the blend and this is aged in the bottle on lees (decomposing yeast cells) for 2 years – 6 months longer than the legal minimum waging time for non vintage champagnes. The dosage is low at 4 grams per litre, which means this wine tastes drier than most champagnes but not austere, thanks to the richness supplied by the long lees aging and full body from the softening creamy effects of aging Chardonnay in wood.
Method in Marlborough
Nautilus Brut NV $41.99
Modelled on Bollinger, this Pinot Noir dominant Marlborough bubbly is made in the traditional method, which is another way of saying like champagne – second fermentation in the bottle. It’s then ages on lees (decomposing cells after fermentation) for an extended period of time, which provides big rich toasty flavours; the hallmark of Bollly and Pinot Noir dominant sparkling wine styles. A stunner.
Vezzoli Franciacorta Brut $32.99
Italian top end fizz made 100% from Chardonnay grown in the Franciacorta DOCG in Lombardia; northern Italy. This is also made in the traditional method – the same way as champagne – and it tastes fresh, dry, full bodied and creamy – a dead giveaway this is Chardonnay.
Great name, great wine
2014 Tongue in Groove Riesling $ , % ABV
I’m a sucker for a great name and this is one of the best because the wine lives up to its moniker, filling every groove in the mouth with its full bodied ripe peachiness. The refreshing citrusy flavours add an amazingly long, zesty, complex finish and every sip is hard to forget. This is a wine of beauty, thanks to Riesling devotee Lynnette Hudson and Angela Clifford; the front face duo behind this wine (which includes other silent team members too).