New Zealand Wine Reviews

Surprise advice widened vineyard's horizons

Surprise advice widened vineyard's horizons

Is this the secret source of Central Otago pinot noir?

WINE REVIEW: Merlot

WINE REVIEW: Merlot

Merlot and blends from Hawkes Bay can be raw and assertive when young. They need time to mellow and integrate in the bottle but if you are impatient, glugging them from the bottle into a jug and back again will help aerate and soften them a bit.

Wine reviews: Sauvignon Blanc

Wine reviews: Sauvignon Blanc

The new 2014 sauvignon blancs are coming on to the market and those in this tasting are delicious, ripe and mouth-filling with a lively fresh finish. Let's hope it's indicative of the vintage in general.

Wine reviews: Chardonnay

Wine reviews: Chardonnay

Big buttery chardonnays are becoming rarer as many winemakers are choosing lighter styles, sometimes with a little nuttiness and texture.

Wine reviews: Pinot Noir

Wine reviews: Pinot Noir

There are more brands of pinot noir than any other variety, and each offers something different, in style, in reputation and prestige, in availability, and most importantly, in flavour and value.

WINE REVIEWS: Riesling

WINE REVIEWS: Riesling

Black Ridge near Alexandra, is undergoing a renaissance with new owners Joss Purbrick and Belinda Green. One of the oldest vineyards in Central, it is known for its old-vine riesling and gewurztraminer as well as its pinot noir. Watch out for a new look and new developments as future vintages of wine come on stream.

WINE REVIEWS: Riesling

WINE REVIEWS: Riesling

Black Ridge near Alexandra, is undergoing a renaissance with new owners Joss Purbrick and Belinda Green. One of the oldest vineyards in Central, it is known for its old-vine riesling and gewurztraminer as well as its pinot noir. Watch out for a new look and new developments as future vintages of wine come on stream.

WINE REVIEWS: Pinot Noir

WINE REVIEWS: Pinot Noir

To get the best out of pinot noir, especially high-acid ones, serve them at room temperature. Coax the aromas out by warming the glass in your hands and they can turn from lean and edgy to spicy and lively.

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