Students of Central Otago wines and wine lovers in general will be rubbing their hands with glee at the launch of the inaugural Down to Earth wine event starting at Labour weekend.
Running from October 24 to November 4, this 12-day event spans a range of unique and ''hands-on'' activities that will get you up close with the wineries and winemakers.
More than 30 winegrowers are participating and the opportunity to taste not only current releases, but also museum release wines will be tantalising for many.
You also might choose to watch yeast lees being hand-disgorged from methode traditionelle bubblies; learn about chickens, goats and compost in biodynamic winemaking, work for your lunch doing shoot thinning and bud rubbing, find out how wine is made or just indulge yourself with some of the wine and food experiences.
There is a raft of possibilities.
For more information, go to the event website: www.downtoearthwinecelebration.co.nz
Burgundy Exchange
One of the great strengths of the Central Otago wine industry and its people is not only their ongoing desire to learn, but also their willingness to share their knowledge.
The annual Burgundy Exchange typifies this spirit, fostering camaraderie with Burgundian winegrowers.
Each year, a selection panel has the task of whittling the eager group of winemakers and viticulturists down to three individuals who will travel to Burgundy, France, for harvest, gaining first-hand experience of winegrowing there, while becoming ambassadors for Central Otago.
Similarly, three French winegrowers travel here for our harvest season.
As Lucie Lawrence, winemaker at Aurum Wines explained: ''It is an exchange of knowledge but it is more so a cultural exchange.''
Bon voyage to the three people representing Central Otago this year: Abby Gallagher (Mt Difficulty going to Domaine JJ Confuron), Cliff Wickman (Felton Road going to Domaine Lejeune) and Matt O'Driscoll (going to Domaine Decelle Villa).
Price: RRP $19.99
Rating: Very good
Savoury with red fruits, forest floor and leaf elements. Sweet fruit entry with leaf and charry notes. Tannins resolved here. A freshness on the finish. Oak comes to the fore with aeration while the fruit lifts. Quite appealing and good buying on special.
Price: RRP $31
Rating: Good
Savoury again, slightly funky with hints of saddle leather. Sweet and ripe fruit entry with a supple mouthfeel. The tannins begin to build. Fruit cake and chocolate come with time along with stewed fruits, then chariness and forest floor. Seems developed for its age.
Price: $73-$75
Rating: Outstanding
Powerful nose; toasty oak with plums and Xmas cake. Milk chocolate too. Ripe and quite dense fruit with a spicy element. Real poise here: sweet fruit without being overtly so. This grew and blossomed with time: the concentration and tannic structure becoming more evident. Excellent now and should be magnificent in time.
