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Bruno Michel "Blanche" Brut Champagne $34.99One of our best non-vintage Champagnes, this organically grown blend of half each Chardonnay and Meunier comes entirely from Bruno Michel's estate. It has been aged for six years on the lees and shows wonderful natural toasty quality as well as incredible vibrance! This was the big hit of our most recent staff Champagne tasting and we think you will love it too.

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Entries in Riesling (13)

Friday
Dec272013

{Terra Ignota}: Te Whare Ra (TWR) Back in Stock!

I am super excited to announce that Te Whare Ra (TWR) one of our favorite direct import properties is now back in stock after much too long of an absence (thank you government shut down).

Te Whare Ra is a real family winery, Jason and Anna have two sets of twin girls!

For those of you that have not seen any of TWR’s wines before here is the scoop: Te Whare Ra is a small organic certified and Biodynamic practicing estate in Marlborough’s Wairau Valley. The owners / winemakers Jason and Anna Flowerday bought a section of old vines (planted in 1979) in 2003. After converting the estate over to their strict viticultural practices they have been focusing their efforts on making wines with a powerful sense of place, excellent textural presence and wonderful elegant poise. All of their wines are small production and are lovingly hand-crafted. The 2012 Pinot noir is a 300 case production, the Chardonnay for 2012, just 90 cases! We are incredibly lucky to be working with these folks and I really hope people will try out their remarkable range of wines. They have all become true staff favorites at K&L and when you taste the wines you will know why!

Jason and Anna showcasing their organic vineyard with Buckwheat cover crop

Here are the latest offerings that we now have in stock:

2012 Te Whare Ra (TWR) Sauvignon Blanc, Marlborough, $18.99

The 2012 vintage in New Zealand produced very high quality wines from low yields in a long, cool growing season. This sauvignon blanc is sourced from the Trelawne Farm Vineyard in the Upper Awatere Valley and TWR's home block in the Wairau Valley. The fruit was very gently pressed and is a large proportion of free-run juice. A slow cool ferment was used to preserve this wines bright aromatics and flavors while a small proportion of the juice was fermented in old Demi-muids (large neutral oak barrels) to give added texture and complexity on the palate. Jason and Anna’s notes read: “White currant and passion fruit coupled with ripe tropical and citrus notes from the Wairau components. These follow through to the palate -- which is fine and soft with vibrant, fleshy fruit balanced by ripe, juicy acidity and lingering minerality." This is a fresh zesty SB with great acidity and very exotic aromatics. The wines racy qualities are beautifully balanced by a rich textural mid palate from the extra lees contact and barrel fermented proportion.

2012 Te Whare Ra (TWR) Pinot Noir, Marlborough, $26.99

The fruit for this Pinot Noir comes from TWR’s home vineyard in the Renwick sub-region of Marlborough. The fruit is farmed organically and biodynamically. After careful handpicking, gentle de-stemming (without crushing) the fruit is then sorted by the individual berry! The ferment takes place in tiny one ton open fermenters where it is gently punched down by hand four times per day. The wine then spends 12 months in top quality French oak with 35% being new wood. According to the winemaker this wine “exhibits fragrant notes of ripe strawberry, and cherry with hints of mocha, violets, spice and some complex savory undertones. The finely textured, silky tannins combine with vibrant flavors of ripe strawberries and omega plums. The palate carries onto more savory and complex flavors and finishes with a lingering persistence of fruit, fine tannin and well integrated oak. Bottled unfined and with mineral filtration”. I love this wines balance of exuberance with its juicy accesible fruit along with more complex layers of exotic spice, agar wood, floral tones and deep forest floor notes. A easy wine to enjoy on so many levels.

Jason hand plunging the Pinot Noir

2012 Te Whare Ra (TWR) Chardonnay, Marlborough, $26.99

This 2012 Chardonnay is selected from their 32 year old home block in Renwick. The vines are Mendoza clone famous for its small berries and intense flavor concentration. The fruit it all handpicked and fermented in French oak Puncheon barrels that are 50% new. The Chardonnay then spends 11 months on its full lees adding layers of complexity and enhancing textural components. The total production of this wine was 90 cases. The wine shows good concentration with beautiful rich baked orchard fruits, balanced toasty oak and lovely lees quality punctuated by subtle mineral accents. Really exotic aromatics lead the way onto a complete palate that finishes fresh and lifted.

2012 Te Whare Ra (TWR) Riesling "D" Marlborough, $18.99

Showcasing the winery's old vine fruit which is sourced from thier 30+ year old vineyard. All fruit was hand-picked and hand-sorted before being gently pressed and fermented at cool temperatures to retain the wine's floral aromatics. From the winery: "Lifted aromas of jasmine, fresh lemon, kaffir lime leaf and mardarin follow on to the palate. These flavors of fresh lime juice, lemon sorbet and ripe grapefruit with hints of floral spice are balanced by a fine backbone of ripe acidity. This Riesling is a dry style which has excellent fruit weight and concentration to balance the lingering mineral acid structure. This wine is finely structured with great length of flavor." This is dry Riesling at its finest. Not austere and pithy like some incarnations. This wine has classic Riesling pronounced aromatics and soft texture on the palate but with driving acidity and persistence. Delicate yet powerful, good fleshy fruit but excellent focus. Lovely wine, a real staff favorite.

2013 Te Whare Ra (TWR) Riesling "M" Marlborough, $18.99

TWR takes inspiration from the great wines of the Mosel in this energetic and off-dry Riesling. The long hours of sunshine and cool overnight temperatures in Marlborough lend themselves perfectly to retain the natural acidity ( 9.5g/L) for this food-friendly and dynamic style. Jason and Anna describe it having "lifted aromas of orange blossom, mandarin, lime and white peach follow onto vibrant, ripe flavors of pink grapefruit, peach and lime with underlying slatey mineral notes. This wine is fine and soft with excellent fruit weight and concentration to counterbalance the mouth-watering acidity." I am amazed by this wines balance. It's hard to imagine that this wine has 30g/l of residual sugar but the remarkable 9.5g/l of acidity balances it perfectly. This wine gives the best German Kabinett / Spätlese offerings a serious run for their money!

2011 Te Whare Ra (TWR) Syrah, Marlborough, $29.99

The fruit is entirely hand picked, sorted by the cluster, gently de-stemmed and then re-sorted by the individual berry! A small portion is fermented whole cluster to enhance structure. The ferment is conducted in tiny one ton open top fermenters. A seven day cold soak is followed by 7-9 day ferment and another week post ferment maceration. The Syrah is matured for 12 months in French oak (35% new). This wine is quintessential ultra-cool climate Syrah. Treat this like a northern Rhone Syrah as regards to food pairing and you will not be disappointed. A tiny production wine that we are delighted to put on the shelf. The nose is full of violets and flowers with more serious undertones of cured meat and ground spice. The palate is mid weight with great acidity and silky fine grained tannins. Long and focused on the palate. 

Truly Hand-crafted winesAll of these wines are worthy of your attention. I believe they are as good of a line up as you will find anywhere. Jason and Anna's passion and dedication to quality shines through in all these wines and we are excited to have them back in our stores and online.

Cheers!

Ryan Woodhouse, New Zealand / Australia / South Africa Wine Buyer

***

 Terra Ignota is Latin for "Unknown Land". It was the name for the South Pacific region during intial mapping and exploration of Australia and New Zealand. As we are going to be exploring new and exciting wines from this region, we think this is a fitting title for our blog series on wines from this part of the world. Stay tuned for more!

Monday
Aug052013

K&L Trip Reports: This One Time, at Pinot Camp...

Soil types at Penner Ash.

By: Jim Boyce | K&L Staff Member

Oregon Pinot Camp 2013 kicked off with a reception at Sokol Blosser winery with fifty producers in attendance. With temperatures in the mid '80s, the weather could not have been any better for soaking up the beautiful wine country view, enjoying great food and wine, and meeting great people. We were informed that Oregon summers do not typically start until July 4th, so (this being early - June 22nd) we best enjoy the sun while it lasted. Sure enough, the next three days had us dodging raindrops and using the graciously provided umbrellas!

The goal of attendees at Pinot Camp is to get the vineyard-to-bottle rundown of what it takes to make wine in the crazy climate of Oregon. We were brought to Penner-Ash, where they had dug two pits - the first of marine sedimentary origin; the second of volcanic basalt only 200 feet away -  to demonstrate the vast difference in terroir characteristics of the Willamette Valley. While there, we were presented with a small group Pinot Noir tasting to highlight how wines grown in each distinct soil type differ. (For example, Pinot Noir grown in marine sedimentary soils usually has a darker fruit profile, with prevalent baking spice notes and “spikey” tannins.)

After that, we were brought to Elk Cove Vineyards for the farming presentation. Here we were educated on vineyard and clonal selections, canopy and water management techniques, and farming decisions for the future. They really emphasized the fact that finding the right sites to plant is paramount, farming in the Oregon climate requires constantly adapting in the vineyard and trying new, innovative technology on all scales. 

Moving on to Lemelson, we learned about (and tasted) the impact that winemaking decisions have on the wines. Decisions that relate to timing of harvest, reception, pre/fermentation, aging, and finishing all have a perceptible effect. Each producer has their own definition of the 'best' strategies, and what works for one producer can differ greatly from the next guy. Steve Doerner illustrates this point very well at Cristom, where he will use different percentages of whole clusters depending on the vintage in his winemaking.

The camaraderie of Oregon winemakers stood out as they told stories of how it is not usual to call around to see how a neighbor is dealing with early frost or migratory birds decimating the crop. Or how they dealt with the 2010 vintage, the coldest on record in the past 30 years of Oregon winemaking. (Only to be outdone by 2011, which had the latest latest bud break in history!) As the winemakers talked about all these tough vintages, they always paid homage to Oregon's pioneer winemakers who,  in the late 1960s and early 1970s, decided against popular opinion that great Pinot Noir could be made here, and dove in head first.

We tasted many Pinot Noirs from the 2010 and 2011 vintages, which offered a refreshing look at how these two difficult vintages are coming along now. (They are coming along beautifully, in case you were wondering).

But what's a Pinot Camp without whites? Pinot Gris and Pinot Blanc, the faces of Oregon whites, took center stage, but from the very beginning we also saw many other white varietals including Chardonnay, Riesling, Grenache Blanc, Roussanne, Viognier, Gruner Veltliner, Gewurztraminer, Moscato, and Tocai Fruilano! While a few of these newcomers have yet to find their footing, the majority were serious winners. 2011 - a cold, wet, and very late vintage - produced some of the finest white wines I've had from Oregon to date.  

Overall, we experienced a nice balance of old favorites and new arrivals, and it was great to see some long lost old faces to make grand returns. The perennial offerings from Bethel Heights, Chehalem, Cristom, Domaine Drouhin, Elk Cove, Eyrie, Ponzi, St. Innocent, and Willakenzie continue to impress, along with new personal favorites like Anne Amie, Stoller, and Trisaetum.

We lingered at the Trisaetum tent more than once to 'cleanse our palates' with some of their insanely good Rieslings. The 2012 Coast Range Dry Riesling (24.99) is full of nervy, racy acid, great weight, and mouthwatering minerality. The 2012 “Estates Reserve” Riesling (a 50/50 blend of Coast Range and Ribbon Ridge fruit - $34.99) is a Spatlese style Riesling with plenty of stone fruit and mouthwatering acidity. The 2010 Trisaetum "Coast Range Estate" Yamhill-Carlton Pinot Noir ($49.99), made from a blend of four barrels, has huge aromatics, juicy berry fruit, cola notes, and baking spice nuances. Keep an eye out for a K&L/Trisaetum Pinot Noir coming in the near future!

While the summer is still here, make sure to try a bottle of 2012 Patton Valley Willamette Valley Pinot Noir Rosé ($16.99), easily one of the favorites of the trip. Full of fresh strawberry and watermelon fruit, light spice, and impeccable balance, this is a refreshing warm weather winner. The 2010 Stoller "Reserve" Dundee Hills Chardonnay ($25.99) and 2011 Domaine Drouhin "Arthur" Dundee Hills Chardonnay ($29.99) are both shining examples of what Oregon can accomplish on the Chardonnay front, with both showing a combination of new world fruit and old world acidity and balance.

The last night of OPC was a traditional salmon bake at Stoller Winery. This is where the big guns are pulled out, with magnums and jerobaoms of older vintage wines as far as the eye could see! My notes (and memory) became a little fuzzy that night, but I do remember trying some older Argyle sparkling, '05 Willakenzie and '08 Penner Ash “Shea Vineyard” Pinot Noirs, in addition to another 20-30 more wines.

Salmon bake at Stoller.

My last day finished up with some important stops in Portland: breakfast at Voodoo Doughnuts, a tour at Clear Creek Distillery, and a house smoked pulled pork sandwich and beer at Cascade Barrel House, all of which are must visits for anyone in the Portland area! OPC really reinforced my adoration of Oregon wine. With the beautiful countryside, great people, and delicious food, wine, and beer, Oregon should be near the top of everyone's travel list!

-Jim

 

Tuesday
May072013

{Terra Ignota} New Wines Direct from Pyramid Valley Vineyards, NZ

While we have been working with the wonderful wines of Pyramid Valley Vineyards for quite some time now, a new direct purchase deal means we can now offer these magnificent staff favorites for an even better price! Pyramid Valley is the labor of love for Mike and Claudia Weersing. Orignally from the Bay Area and with family still in Pescadero, Mike and Claudia have been working hard, living and producing wines in New Zealand since 1996. Mike originally made wine at the esteemed Neudorf Estate in Nelson before he and Claudia bought the property in North Canterbury. The Pyramid Valley Vineyard wines are defined by Organic and Biodynamic viticulture, a very non-invasive winemaking style and have an intense focus on integrity, sense of place and reflection of vintage.

The very steep Angel Flower Block with Lion's Tooth Block in the background

The wines are divided into a “Growers Collection” and “Home Vineyard” single block ranges. The Growers Collection is made up of single vineyard bottlings sourced from growers with whom Mike and Claudia work very closely. The selected vineyards are farmed Biodynamically and to their own very strict quality standards. Many of the wines represent very unique and quirky varietals not commonly seen in New Zealand such as Savagnin Rose, Semillon, Pinot Blanc and Cabernet Franc. They also make great Riesling and obviously a selection of Pinot Noirs from different regions and sub-regions of NZ.

The "Home Block" wines are from Mike and Claudia's tiny estate in North Canterbury. Vines are planted in very high density with minute spacing to make sure yields are concentrated. Most blocks are on steep slopes making the farming, which is meticulous and all by hand, a very laborious job. The vineyards have been organic and biodynamic since inception. Each individual block is named after the wildflowers that thrive there. These single block wines are microcosms of each section of this unique estate. The wines show remarkable nuances of flavor and texture due to slight differences in orientation, soil and aspect.

Minimal intervention wine making is often referred to as a "hands-off" style, however I might argue that Pyramid Valley employ an intensely "hands-on" style of production. The difference being that these are very “green thumbed” hands. Everything is done by hand, (and foot, the grapes are foot trodden for gentle extraction) down to hand de-stemming each bunch of Pinot Noir. The wines are truly lovingly crafted pieces of natural artistry.

Pyramid Valley Team Hand De-stemming Home Block Pinot Noir

Below are detailed notes notes on the various wines we have from Pyramid Valley. I really encourge you to check out these wines. They are something very special and represent the absolute pinnacle of artisinal winemaking.

2010 Pyramid Valley Vineyards "Angel Flower" Pinot Noir, North Canterbury, New Zealand $49.99

An enchanting wine, very floral nose of dried rose petals and lavender. Bright high-toned red fruits on the nose lead to slightly richer sappier dark red fruits on the palate. This wine has compelling energy and vibrancy. Crisp acidity and grainy tannins mean this wine will hold in the cellar. This is definitely more a Burgundy drinker’s wine than a modern fruit forward style. The wine has great texture and an authentic sense of place. This is a very interesting bottle that deserves some reflection and consideration if it is to be fully appreciated.

James Suckling 95 points and featured in his Top Ten Wines of the World for 2012. “Aromas of roses and sweet plums with strawberry. Full body, with super fine tannins and beautiful fruit. Silky and fine with such beauty. This is insane with a rust and iron character. Fascinating. Drink or hold.

Winery Notes: "1.1 tonnes per acre from this north-facing parcel; ten year old vines. Denser, shallower soils, still clay-limestone: 20% clay, 3-7% active lime. Biodynamic from before planting. Late April pick, entirely hand destemmed, 25% foot crushed. Ambient soak of 5-7 days, warm vineyard yeast fermentation (33C), 27-28 day cuvaison. Natural, spring malolactic. Ten months on original lees, in French barriques, 15% new, then held a further six months in tank. Bottled unfined and unfiltered, in September 2011. Alcohol 13.7%. Production: 180 cases.  Good deep ruby. Flowers, red fruits, and bags of spice on the forward bouquet. Lush but crisp, with very fresh fruit, and all that spice. Very long and elegant palate.

Soil Profile of Earth Smoke Block

 

 

2010 Pyramid Valley Vineyards "Earth Smoke" Pinot Noir, North CanterburyNew Zealand $49.99

The Earth Smoke is very slightly my preferred bottling from the Home Vineyard offerings. I love the depth and intrigue this wine brings to the table. The fruit, especially aromatically, is more reserved than the Angel Flower block; however the wine has awesome layers of detail and interest. Dense earthy tones and the rich limestone soil show through in this wine. The whole thing is more guarded and veiled yet within that subtlety there is ample finesse and character. A really soulful bottling that will truly engage Burgundy drinkers and shows the complexity and subtly that New Zealand Pinot can have.

James Suckling 94 points: “A fabulous nose of dried strawberries, plums and hints of smoke and bacon. Full body, with beautiful tannins and acidity. Super intense and beautiful. Long and gorgeous. No new oak. Better in 2016.”

Winery Notes: "1.4 tonnes per acre from our east-facing home block; ten year old vines. Deep, well structured, clay-limestone soils: 30% clay, 12-15% active lime. Also biodynamic from inception. Late April pick, hand destemmed, 25% foot crushed. Ambient soak of 5-7 days, warm vineyard yeast fermentation (33C), 27-28 day cuvaison. Natural, spring malolactic. Ten months on original lees, in French barriques, 15% new, then held a further six months in tank.  Bottled unfined and unfiltered, in September 2011. Alcohol 13.2%. Production: 250 cases.  Similar robe to the Angel Flower, perhaps a bit deeper. Very engaging and complex nose of soil, wild fruits, and spiced orange peel. Real power and lovely texture in the mouth, and again wilder and more earthy than the Angel Flower.

2009 Pyramid Valley Vineyards Growers Collection "Calvert" Pinot Noir, Central Otago, New Zealand $34.99

The Calvert vineyard is shared between three of NZ’s leading Pinot Noir producers: Pyramid Valley, Craggy Range and Felton Rd. The vineyard is farmed Biodynamically (by Felton Rd) and each partner gets an equal split of the fruit to craft the way they wish. Pyramid Valley’s philosophy is based around as little intervention as possible to let the site speak for itself. This wine shows classic Central Otago power and muscle without compromising balance and elegance of texture. I found the wine to be quite black fruited but with raspberry high-toned notes peaking through. The wine has compact layers of flavor that I suspect come from its schist soil origins. It really unfolds in the glass showing spice and sweet crushed herbs with more air. The wine finishes with remarkably fresh acidity despite the dark fruit succulence and ripe tannin structure. This is great wine especially for those seeking to try some New Zealand Pinot whilst transitioning from more dense California styles.

Stephen Tanzer 92 points: “Good medium-deep red.  Knockout nose combines raspberry, smoke, spices and loamy soil tones.  Fat, sweet, sexy and rich, but with ripe, harmonious acidity giving shape to the red berry and underbrush flavors.  Velvety in the middle and nicely sappy on the long, sweet finish, which features thoroughly ripe, smooth tannins.  A liquid confection.”

Winery Notes: "A sufficient, but small-berried harvest from this beautiful Bannockburn site. Managed biodynamically by the consistently brilliant team at Felton Road. Soils of schist and quartz sand. Fruit is all hand picked, 75% destemmed, thus 25% whole cluster, transferred by gravity to tank. Ambient soak of 3-5 days, warm indigenous yeast fermentation, 27-28 day cuvaison. Natural, spring malolactic. Fourteen months on original lees in French barriques (25% new); bottled unfined and unfiltered on the winter Solstice, June 2010. Alcohol 14.3%, pH 3.71. Production: 450 cases.  Lifted and luscious at the same time, with a broad spectrum of fruit and plant aromatics: from pomegranate through redcurrant jelly and fresh plum to raspberry; beyond juniper berry to crushed thyme to bramble to bark. Also a teriyaki/root beer note like an umami version of the spice we so often see from this site. Broad and enveloping, yet with ripe and bracing and infiltrating tannin. Finishes with a long and lovely interplay between structure and succulence."

2009 Pyramid Valley Vineyards Growers Collection "Cowley Vineyard" Pinot Noir, Marlborough, New Zealand $29.99

This Pyramid Valley Growers Collection bottling comes from one of my favorite sites within the region of Marlborough. The Cowley vineyard is nestled into the hills rising away to the south of the Wairau plains that make up most of Marlborough’s wine country. Here on the north facing slopes the soils turn from alluvial gravel to mixes of clay and decomposed bed rock, glacial deposits and volcanic uplift. The site produces complex pinot of real depth and character. The 2009 bottling has quite a rich dark fruit edge that illustrates the ripeness of the vintage. A seductive silky wine showing crushed plums, and red berries mingling with some freshly ground spices. Very drinkable and crowd pleasing in style, whilst retaining that authentic vibrancy that Pyramid Valley wines have in abundance.

Stephen Tanzer 91 points: “Slightly hazy medium red. Musky aromas of raspberry, coffee and smoke. Lush, silky and sweet, with velvety plum and earth flavors spreading out to saturate the palate. Seamless pinot with excellent depth and sweet tannins.”

2009 Pyramid Valley Vineyards "Lion's Tooth" Chardonnay, North Canterbury, New Zealand $39.99

Fantastic Chardonnay. This wine has a real drive and energy. It shows rich orchard fruits, poached pears and some depth given from a lovely grain or barley character which I can only assume is from a healthy dose of sur lie ageing. This is quite a rich wine but a bright acidity keeps all that texture and power taught, linear and focused. Treat this wine like a good white Burgundy and it will reward you in kind. This really shows the potential of New Zealand to produce top class Chardonnay.

Winery Notes: "20hl/ha from this steeply inclined, east facing home block. Gorgeous soils, with nut and crumb structure and great mineral fertility: 30% clay, 15-20% active lime. Again, biodynamic from inception. Early May pick, whole bunch pressed; no settling, no SO2. Vineyard yeast ferment of 15 months, in used French oak, primarily 450-500L puncheons. Natural, spring malolactic. Eleven months on lees in barrel, then transferred to a variable capacity tank for a further 9 months; bottled unfined and unfiltered in December 2011. Alcohol 14.5%. Production: 100 cases. More golden yet, still bright and brilliant. More complex, fermentative aromas: less fruit and leaf and flower than the Field of Fire, rather popcorn, brioche, grilled nuts.”

2009 Pyramid Valley Vineyards Growers Collection "Howell Family" Cabernet Franc, Hawke’s Bay New Zealand $28.99

Phenomenal Cab Franc. This wine draws the perfect line between the more lean and herbal Cab Francs of the Loire and the bigger and more dense California versions that are out there. It has plenty of green tobacco and freshly crushed herb varietal character but also rich, concentrated dark red fruit and spice. Some fine oak nuances round out the wine which has great length and balance on the palate. This wine comes from a very interesting sub-region of Hawke's Bay know as the Red Metals Triangle for its red, iron-rich gravelly soils. These complex soils produce low, concentrated yields and impart a fascinating mineral tinge to the wine produced here. There is so much complexity and intrigue here all cloaked beneath a rich and crowd pleasing style. Yum!

Robert Parker 91+ points: “Medium-deep ruby-purple in color, the 2009 Howell Family Vineyard Hawke’s Bay Cabernet Franc is a little closed, offering delicate to moderately pronounced notes of red currants and red cherries over nuances of black pepper, moss covered tree bark and game. Ripe and rich in the medium bodied mouth, it has medium-firm silky tannins, crisp acidity and a long savory finish. Drink it 2012 to 2017+. Mike and Claudia Weersing continue to work nature’s magic on their wines. The results are truly unique wines that can only come from these creative hands working out of this pretty patch just inland from the Waipara. Even more exciting is that the quality straight across the estate and growers labels just gets better and more consistent each year from this relatively new operation.”

2010 Pyramid Valley Vineyards Growers Collection "Twin Valleys" Savagnin Rose, Marlborough, New Zealand $19.99

When I learnt Pyramid Valley had a Savgagnin Rose they wanted us to taste I had absolutely no idea what to expect…Savagnin Rose? Turns out that this is a most fascinating floral, aromatic and richly textured wine. One of the most interesting wines I have tasted this year. The wine definatley shows its relation to Gewurztraminer in those 

Winery Notes: "We were thrilled when Peter and Anne Reed called us about their small parcel of this extremely rare variety. Savagnin Rose is the non-musqué progenitor of Gewurztraminer: it is less gaudily aromatic, and retains fresher acidity. We prize its delicately spicy, floral nature, as well as its bold structure and elegant strength. 4.1 tonnes/acre from this lifted Fareham Lane block, in a corner of Marlborough we believe produces exceptional aromatic wines. Whole bunch pressed, no settling, no fining agents. Indigenous fermentation of 15 months, in 500L puncheons, 5% new. Bottled on the spring equinox, September 2011. Alcohol 13.9%, pH 3.52, TA 4.3 g/l, RS 25g/l. Production 410 cases. Brilliant gold. Very delicate and subtly perfumed, with brown, yellow and ochre spice turmeric, curry, sumac, saffron and equally fine floral notes, especially rose. Still some light leesy fermentative notes, from a very long gestation in barrel. Juicy and freshly sweet, like a Golden Queen peach. Feels lush and bright simultaneously, as ripe acid and girdling phenolics lend focus and drive to the luscious finish. Really like a perfect, yellow, tree-ripened fruit a mirabelle, say, or an Anjou pear.

2010 Pyramid Valley Vineyards "Kerner Estate" Pinot Blanc, Marlborough, New Zealand $18.99

An excellent growing season yielded small, clean berries from Pyramid Valley's Kerner Estate Vineyard for this 2010 Pinot Blanc. The grapes were hand-harvested and whole-cluster pressed and fermented on native yeast in old French oak puncheons. From the winery: "Pale yellow gold. Leesy/biscuity fermentative notes, with a lemon custard sort of high-tone comfort; also a subtle, blossomy sweetness, like alyssum. Really quite elegant and understated: after the complex boisterousness of the 2009, this marks a return to delicacy and ethereal grace. Light and bright and lively, despite its adamant phenolic structure and intensity of flavour. Perhaps the most poised and complete wine we’ve seen from this lovely block."

James Suckling 90 points: "This Pinot Blanc shows lovely floral and melon character with full body, good acidity and a clean finish. Balanced and chalky."

Pyramid Valley Vineyards under snow

2009 Pyramid Valley Vineyards Growers Collection "Rose Vineyard" Riesling, Marlborough $21.99

Robert Parker 90 points: “The 2009 Rose Vineyard Marlborough Riesling gives a chalky, mineral nose with some straw and lime leaf plus a little citrus zest and freshly made bread dough. Made to a relatively dry style, it has a medium body and lively acidity cutting through the elegant fruit, finishing long and steely. Approachable now, it should drink well to 2016+”

Thanks so much for reading and I hope you enjoy the wines!

Cheers!

Ryan Woodhouse, NZ / Aussie Specialist

***

 Terra Ignota is Latin for "Unknown Land". It was the name for the South Pacific region during intial mapping and exploration of Australia and New Zealand. As we are going to be exploring new and exciting wines from this region, we think this is a fitting title for our blog series on wines from this part of the world. Stay tuned for more!