| Oliver White |
Just looking at Nick's site, there are some pretty special wines there.
I notice there are some fairly reasonably priced NZ Pinots there (the
2002 Ata Rangi Pinot Noir for instance) that claim to be comparable to
Burgandy. Is this worth a look at? I know Martin isn't a big fan of
cellaring Aussie pinot.
Andrew Goldfinch wrote:
> Oliver White <ojw@iprimus.com.au> wrote in message news:<41047751$1_1@news.iprimus.com.au>...
>
>>Hi folks,
>>
>>I'm from Melbourne, and know a number of good stores for buying
>>Australian wine. (Gotta love Dan Murphys) I'm interested in branching
>>out and trying some French reds, and thought there might be some folks
>>(Martin Field maybe) who could recommend a store with a reasonably wide
>>range in this genre.
>>
>>TIA,
>>
>>Oliver White
>
>
> Hi Oliver
> Have you tried Nicks wine merchants, they have a great range of
> imported wines and their user friendly website at www.nicks.com.au is
> probably the best place to start. Randalls the wine merchant in Albert
> Park is excellent as is the Spanish Acquisition in North Melbourne(but
> not for French wines obviously) Old & Rare Wines in Southbank opposite
> the casino is also worth a look. I also wouldn't walk out on Dans too
> quickly as they stock quite a credible range from the old world.
> Anyway good hunting. Cheers
> Andrew
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| Mark Lipton |
Oliver White wrote:
> Just looking at Nick's site, there are some pretty special wines there.
> I notice there are some fairly reasonably priced NZ Pinots there (the
> 2002 Ata Rangi Pinot Noir for instance) that claim to be comparable to
> Burgandy. Is this worth a look at? I know Martin isn't a big fan of
> cellaring Aussie pinot.
Oliver,
With all due respect to Ata Rangi, their Pinot tastes nothing like
any Burgundy that I've ever had. Indeed, NZ Pinots are quite unique in
their flavors, just as Californian and Burgundian Pinots are. Terroir,
mayhap? FWIW, I much preferred the Pinots from Martinborough Vineyards,
a neighbor of Ata Rangi.
Mark Lipton
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| st.helier |
"Mark Lipton" wrote in message
> With all due respect to Ata Rangi, their Pinot tastes nothing like
> any Burgundy that I've ever had. Indeed, NZ Pinots are quite unique
> in their flavors, just as Californian and Burgundian Pinots are.
> Terroir, mayhap?
> FWIW, I much preferred the Pinots from Martinborough Vineyards,
> a neighbor of Ata Rangi.
Couldn't agree more, Mark.
I know that we have discussed this on more than one occasion, where both you
and Ian have remarked that, generally, most of NZ pinot has been planted
within the past 5 years - OK, Martinborough has been a pinot region of some
note for going on 15 years.
But, by far the greatest number of vines have been harvested 2-3 times.
This is certainly the case in Central Otago.
Rather than even trying to make wines in a Burgundian style, (or copying the
styles other New World regions where Pinot Noir has been made with some
measure of success) local wineries are now concentrating on producing Pinot
Noir in a distinctly New Zealand style - rather like emulating the success
of Sauvignon Blanc.
The sooner winemakers and resellers alike cease calling their pinot
"Burgundy look-alikes" the better.
--
st.helier
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| Ron Lel |
"st.helier" <nospam@thisaddress.4me> wrote in message
news:1090985581.170370@radsrv1.tranzpeer.net...
> "Mark Lipton" wrote in message
>
> > With all due respect to Ata Rangi, their Pinot tastes nothing like
> > any Burgundy that I've ever had. Indeed, NZ Pinots are quite unique
> > in their flavors, just as Californian and Burgundian Pinots are.
> > Terroir, mayhap?
> > FWIW, I much preferred the Pinots from Martinborough Vineyards,
> > a neighbor of Ata Rangi.
>
> Couldn't agree more, Mark.
>
> I know that we have discussed this on more than one occasion, where both
you
> and Ian have remarked that, generally, most of NZ pinot has been planted
> within the past 5 years - OK, Martinborough has been a pinot region of
some
> note for going on 15 years.
>
> But, by far the greatest number of vines have been harvested 2-3 times.
> This is certainly the case in Central Otago.
>
> Rather than even trying to make wines in a Burgundian style, (or copying
the
> styles other New World regions where Pinot Noir has been made with some
> measure of success) local wineries are now concentrating on producing
Pinot
> Noir in a distinctly New Zealand style - rather like emulating the
success
> of Sauvignon Blanc.
>
> The sooner winemakers and resellers alike cease calling their pinot
> "Burgundy look-alikes" the better.
>
> --
>
> st.helier
I guess you have not tried any Bass Phillip. Suggets you do, though how you
can get hold of it outside Oz is hard to know; Phil's production is
miniscule.
Ron Lel
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| lloyd |
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After leaving a NZ tasting event earlier in the year, (including tasting
the amazing cloudy bay "te ko ko") the mouth felt as though it had just
swallowed a few litres of raspberry jam from all the PNs...
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| st.helier |
"lloyd" wrote...........
> After leaving a NZ tasting event earlier in the year,
> (including tasting the amazing cloudy bay "te ko ko")
> the mouth felt as though it had just swallowed a few
> litres of raspberry jam from all the PNs...
Hi Lloyd, I would be interested to know the makers of some of the wines you
tasted if you can recall.
I am slightly ashamed to say that, at this particular time, too much Pinot
Noir exported from these shores is, frankly, quite ordinary.
Until very recently (like the vintage just completed!!!) the better wines
are made in much smaller quantities that they would be quite hard to find in
the UK.
Generally, NZ Pinot Noir is quite fruit driven, the more experienced
winemakers making balanced wines with nice cherry flavours, with elements
of savouriness.
I cannot say that I have ever found "raspberry jamminess" in NZ PN of any
quality.
In respect to your experience with the Cloudy Bay Te Koko, now this is a
unique expression of Sauvignon Blanc.
Free run juice, spontaneously fermented using indigenous yeasts
(fermentation taking upwards of 8 months!) 100% malolactic fermentation,
then left on the less for a further 9 months, before bottling and left a
further year before release.
This is nothing like one would expect from a Marlborough Sauvignon; some
like it (I do!) - many don't - but, it is certain to create a discussion
if included in any Sauvignon Blanc tasting.
--
st.helier
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| lloyd |
st.helier wrote:
> Hi Lloyd, I would be interested to know the makers of some of the wines you
> tasted if you can recall.
I still have tasting notes... a few that stand out were Isabel, Felton
Road, Cloudy Bay, Mountford Estate, Kaituna, Waipara West, Kim Crawford...
>
> I am slightly ashamed to say that, at this particular time, too much Pinot
> Noir exported from these shores is, frankly, quite ordinary.
>
> Until very recently (like the vintage just completed!!!) the better wines
> are made in much smaller quantities that they would be quite hard to find in
> the UK.
>
> Generally, NZ Pinot Noir is quite fruit driven, the more experienced
> winemakers making balanced wines with nice cherry flavours, with elements
> of savouriness.
>
> I cannot say that I have ever found "raspberry jamminess" in NZ PN of any
> quality.
This was merely the post-tasting mouthfeel, almost made me feel
repulsion to any more PN! Too much of a good thing I guess.
>
> In respect to your experience with the Cloudy Bay Te Koko, now this is a
> unique expression of Sauvignon Blanc.
>
> Free run juice, spontaneously fermented using indigenous yeasts
> (fermentation taking upwards of 8 months!) 100% malolactic fermentation,
> then left on the less for a further 9 months, before bottling and left a
> further year before release.
>
> This is nothing like one would expect from a Marlborough Sauvignon; some
> like it (I do!) - many don't - but, it is certain to create a discussion
> if included in any Sauvignon Blanc tasting.
I just thought it was an excellent example of a winemaker "breaking a
few rules" for the better. Also here in the UK most people are a bit
"Cloudy Bay" mad and it was nice trying something that is so limited in
supply over here. The lady from Cloudy Bay said they also use wild yeast!
Lloyd
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| Ian Hoare |
Salut/Hi Andrew,
le/on Wed, 28 Jul 2004 15:32:56 +1200, tu disais/you said:-
>Rather than even trying to make wines in a Burgundian style, (or copying the
>styles other New World regions where Pinot Noir has been made with some
>measure of success) local wineries are now concentrating on producing Pinot
>Noir in a distinctly New Zealand style - rather like emulating the success
>of Sauvignon Blanc.
>
>The sooner winemakers and resellers alike cease calling their pinot
>"Burgundy look-alikes" the better.
Couldn't agree with you more here, Andrew. New Zealand has shown perfectly
well, as has Australia that it can fly under its own colours, and so much
the better.
--
All the Best
Ian Hoare
http://www.souvigne.com
mailbox full to avoid spam. try me at website
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