On his second voyage to New Zealand in 1773, Captain Cook and his crew endured torrential Fiordland storms; they called the area (between Dusky and Breaksea Sounds) "Wet Jacket Arm" after their sodden clothes. Just as well this gris is dry as a bone, then. Central Otago winemaking legend Greg Hay has produced a creamy, quince and citrus soaked wine with spicy, stone fruit layers and a long, zesty finish.
Sip with: yellow duck curry.
Back in Central Otago's gold rush of the late-1800s, two pounds (yes, pounds) of gold was panned in one day from a spot in the Kawarau River, directly in front of what was to become Terra Sancta's Felton Rd property. Today their gold is more of the glossy, garnet-black, liquid-type, which makes me a happy girl. I love its seamlessness, its rich, raspberry, cherry and cocoa characters, and its long, velvety finish. Beautifully balanced and bursting with flavour.
Sip with: wild mushroom risotto.
Chateaux Kefraya Les Coteaux Syrah 2012 $40
The Bustros family have owned Kefraya, located on the foothills of Mt Barouk in Lebanon's Bekaa Valley, since 1946. This wine oozes exotic characters of meaty spices, dark cocoa, vanilla, pepper and espresso. It's a lusciously good syrah that also has a splash of marselan and cabernet franc added to create extra fleshiness and toasty complexity.
Sip with: shredded beef tacos.