.: FIVE REASONS WINE :. > The Wines > By Region > New World

Alana, Sauvignon Blanc, Martinborough, 2006	10.90
The Alana estate is blessed with free-draining gravelly soils and a sun exposed aspect that has consistently produced wines of outstanding quality and individuality. We struggled to find a New Zealand Sauvignon that earnt every penny of its price – but here it is! It bursts with aromas of lime, passionfruit and gooseberry. The palate combines warm melon and pineapple flavours with the cooler intensity of classic citrussy notes. The finish is marginally sweeter than an Old World Sauvignon (e.g. Pouilly Fume or Sancerre) but has a fresh acidity which keeps it perfectly balanced.

Ra Nui, Pinot Noir, Marlborough, 2006	12.00
As New Zealand wine continues its remarkable growth, the area under vine increasing 50% in just the last five years, wineries strive ever harder to improve quality and produce wines in ways to stand out from their competitors. Environmental concerns have become important with the producer of this Pinot Noir, Ra Nui, keen to declare its membership of Sustainable Winegrowing New Zealand. Along with many other producers worldwide this is incorporated into a general “back to basics” philosophy. Emphasis is placed on the human input into the winemaking process - hand picking in the vineyard, and hand selection of fruit before gentle pressing in the winery. The grapes were sourced from both the Baldy and Summer Valley vineyards, situated near the town of Blenheim, in the lee of the Wither Hills. These small vineyards are planted with various clones of pinot noir that give low yields and concentrated flavours. Light red in colour, the nose shows enticing aromas of ripe juicy black cherries, pepper and spice. The palate is velvety with alluring dark cherry berry fruit, a full and supple body with soft tannins and good acidity The subtle French oak infuses the finish with warm toasty notes.

Dog Point, Sauvignon Blanc, Marlborough, 2006	12.50
“There are a lot of Sauvignon Blancs on the shelves, but if you want to enjoy one of the very best I have ever had the pleasure of tasting, then head (quickly) in the direction of Dog Point. There is nothing more enjoyable than a sensational wine grabbing your taste buds and then taking them for a roller-coaster ride. This wine does exactly that, as you soar and dip via the full array of citrus and green herb flavours, ticking every tropical fruit box possible on the way." Matthew Jukes - Daily Mail

Cape Crest, Sauvignon Blanc, Te Mata, Hawkes Bay, 2005	12.95
Cape Crest is a unique wine. It is produced from very ripe Sauvignon Blanc, Sauvignon Gris and Semillon. The grapes are hand-picked and then barrel fermented. This creates a more weighty and complex wine than the standard stainless steel tank-fermented NZ Sauvignon Blanc. Flowers, white fruits and vanilla are found on the nose. Medium-bodied with silky-texture, densely packed with pears and apples. Lush, expressive, and broad, with a long, fruit-filled, harmonious finish.

Waipara Springs, Premo Pinot Noir, Waipara, 2005	14.50
“Destemmed, cold soak, minimal plunging, wild fermentation and extended skin contact: the result is a lovely Pinot Noir. It has a powerful, aromatic nose showing ripe, sweet and smooth berry fruit with a touch of coffee-ish roasted oak and some sweet spices. The palate is smooth and elegant with a lovely texture to the sweet fruit, which is backed up by some spice and silky tannin. I think this is a baby that will need a little time to show its best, but there's real quality here and the oak will be absorbed nicely. Very good/excellent 93/100” Wine Anorak

Muddy Water, Chardonnay, Waipara, 2004	14.75
Jancis Robinson recently sang the praises of this emerging region: “On my last visit to New Zealand, the most exciting Chardonnays I tasted were in Waipara, the rapidly developing wine region on grazing land around Christchurch, well south of Marlborough”. Made up of the words wai (water) and para (sediment), Waipara translates as Muddy Water. Situated on sunny slopes above the Waipara Valley, the first production from this small, family owned vineyard was in 1997. The Muddy Water winery has subsequently gone from strength to strength with hands-on methods in the vineyard enabling minimal intervention in the winery. Pure, clean fruit and well integrated use of French oak.

Aurora Bendigo, Syrah, Central Otago, 2006	16.75
Named after the ‘Aurora’ quartz reef in the hills above the property, and also in homage to the Aurora Australis whose southern lights illuminate the night sky above the vineyard. All wines are crafted solely from grapes grown in the Aurora Vineyard. Growing Syrah in Central Otago is very unusual, however Bendigo is one of the warmest areas in the Cromwell basin and they have utilised the hottest terrace for the Syrah plantings. A growing and winemaking philosophy of low crop yields, sympathetic vineyard management, hand picking and as little intervention in the winery as possible is reflected in the wines they produce. This is genuinely northern-Rhone-like in character and worth every penny.

Peregrine, Pinot Noir, Central Otago, 2006	17.95
One of only 3 NZ Pinot Noirs from the 112 tasted which gained an “outstanding” 5 star award from Decanter in October 2005. “Classic sweet New World Pinot on the nose. Elegant aromas with nice sweet oak. Lovely elegant well balanced Pinot. Cherry and wild strawberry. Delicious”.

Kumeu River, Chardonnay, Auckland, 2004	18.95
T his is the tricky NZ chardonnay that’s catching out the critics in blind tastings – often being mistaken for grand cru Burgundy. “With distinct mineral and floral aromas, this feels very Burgundian, especially the way its lively acidity points up the lime, stone, pear and date flavors, finishing long" Wine Spectator

Hans Herzog, Viognier, Marlborough, 2006	19.50
Subtle and lush, this wine has a seductive rather than knock out nose and a full musky palate with beautifully integrated oak and layers of fruit that just go on and on. “I had tasted a lot of wines thus far on my trip, but no winery got it right seven times out of seven. The whole of New Zealand should beat a path to Hans Herrzog’s door and discover his secret. No one is making batter wine in New Zealand than Hans Herzog” Malcolm Gluck, the Guardian

Dog Point, Pinot Noir, Marlborough, 2006	22.00
James Healy and Ivan Sutherland left Cloudy Bay in 2003, after many years’ service as winemaker and vineyard manager respectively, to make wine from Ivan’s Dog Point vineyard. Low yields, natural yeasts, hand-harvesting and a generally low tech approach are key to the magnificence of these wines. It’s not Central Otago, but it is something special, for lovers of Pinot Noir in all its manifestations.

Clearview, Old Olive Block, Hawkes Bay 2005	22.00

Pisa Range Black Poplar Pinot Noir, Central Otago, 2004	22.00
“Lovely perfumed nose of ripe, assertive berry fruit with a bit of meatiness and some spice. The palate is smooth, sweet and elegant with soft red/black fruits. Taut and spicy with a hint of herbiness and nice structure. It's a wine that successfully combines ripeness with freshness and elegance. Yes, it's new world Pinot, but it is so well balanced. Very good/excellent 93/100” Wine Anorak