New Zealand Wine Reviews

WINE REVIEWS: Pinot Gris

WINE REVIEWS: Pinot Gris

Pinot gris is better than it used to be, thank goodness. In the past year or so I've noticed many have interesting textures and are better balanced than they once were.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

Pinot noir usually needs a year or two to show its best, so it's no wonder many of the 2013s in this tasting tasted better a day or two after they were opened when they'd mellowed and integrated a little.

WINE REVIEWS: Sauvignon Blanc

WINE REVIEWS: Sauvignon Blanc

Most of the better 2014 sauvignon blancs will benefit from another few months or a year's bottle age, but some deliciously potent ones turned up in this group.

WINE REVIEWS: Syrah/Shiraz

WINE REVIEWS: Syrah/Shiraz

A friend recently told me he was enjoying Hawkes Bay syrah as a change from pinot noir. It can be exciting to explore other varieties. Here are some syrah/shiraz, merlot and cabernet blends.

Wine reviews: Blends

Wine reviews: Blends

This group of wines turned up with a couple of PGR blends - pinot gris, riesling and gewurztraminer. These three aromatic grapes can work well together, with the fullness of pinot gris balanced by the liveliness of riesling.

Wine reviews: Pinot noir

Wine reviews: Pinot noir

Some of the 2012 pinot noirs are being released now but to get best value, especially from the more expensive, age-worthy ones, it's worth cellaring them for another year or so to allow them to mellow and integrate to develop their potential.

Wine reviews: Rosé

Wine reviews: Rosé

With warmer weather and longer evenings rosé comes into its own. It's lovely with light fresh food and the drier ones can be surprisingly versatile.

Wine Reviews: Sauvignon Blanc

Wine Reviews: Sauvignon Blanc

Classic Marlborough sauvignon blanc, assertive and overflowing with vibrant aromas and flavours may be what New Zealand is known for, but toned-down styles with texture and complexity are sometimes more interesting and often more food friendly.

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