Amisfield Central Otago Pinot Noir 2013
Just a splash of "whole bunch" has gone into the ferment to enhance the texture and richness of this wine. Whole bunch ferments are very different to the usual "crushed berry" ferments and they really add all sorts of complex layers of black tea, dark cherry and soft smoky notes to the wine.
I love the elastic, velvety tannins and the juicy texture. Winemaker Dr Stephanie Lambert does it again.
Pair with: slow-cooked lamb shoulder.
Kaimira Estate Brightwater Nelson 2013 Gewurztraminer
Those of you who love the unmistakeable lift of lychee, turkish delight and freshly grated ginger that a good gewurz can bring, will enjoy this crisp, crunchy new release. It's not a bold, lusciously sweet example, more a bouncy, buoyant and tangy-fresh sip that leaves a twang of lemon verbena and peach on the palate.
A real crowd-pleaser.
Pair with: butter chicken.
Castelforte Pinot Grigio IGT 2014
I love the instant hit of lime, lemon and nashi pear on the nose and the incredibly clean, focused, floral and mineral direction on the palate. It's pillowy and elegant to drink, soft yet constantly present with its gum-tingling acidity. Plus the label looks like money and there's faint hint of sweetness on the finish. Yum!
Pair with: Goat's cheese anything.