O:TU Marlborough Sauvignon Blanc 2016
Stand by for classic lawn clippings, passionfruit pulp, lemongrass, sweet basil and pea pod pleasantries on the nose of this little bit of Marlborough magic. All that good stuff will osmose on to your palate in every sip and inject stylishly, crunchy acidity and herbaceousness on the finish.
Sip with tuatua fritters dusted with parsley and dolloped with aioli.
Mahi Marlborough Pinot Gris 2016
Pan and Polly Francis manage the tiny vineyard just outside of the sleepy southern hamlet of Ward, from which this gris is sourced. Barrel-fermentation in older French oak with a touch of wild yeast has given richness and complexity to this generously proportioned, deliciously dry gris. I love its luxurious, baked pear, quince and juicy, nashi notes and textural weight on the finish.
Sip with Thai-style sweet and sour pork.
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Folding Hill Central Otago Pinot Noir 2015
Un-fined, unfiltered and made with the least intervention possible, this eye-poppingly good pinot noir erupts with sous bois (see Google) characters, sweetly-spiced hedgerow fruits, black cherry and damson plum notes on the nose and palate. Bold, Bendigo-grown fruit gives this wine elastic, sinewy tannins and a smoky finale.
Sip with pork and duck sausages.
Yvonne Lorkin is co-founder and chief tasting officer of winefriend.co.nz and a Wine Writers of NZ member.