Austria, as you may have guessed, is the home of Gruner Veltliner and is naturally where you will find some of the best examples of it. That said, it isn’t all Gruner, there is plenty of ripe Riesling there too as well as a plethora of delicious red wines made from grapes like Blaufrankisch (think of Merlot).
We’ve already mentioned in a previous offer the incredible Gut Oggau wines, so today I’d like to draw your attention to two brilliant producers: Leo Alzinger and F X Pichler. Both are from the famed, and most important, wine region of Austria: Wachau. Alzinger is known for their precision and elegance, which Pichler also has been there is an extra layer of richness and complexity that one finds in the wines of Pichler.
Pichler has been hailed as not only the top producer of Austria but also one of the top winemakers in the world.
A quick note on two terms you’ll notice on the wines: Federspiel and Smaragd. They are classifications for the wines made in the Wachau.
Federspiel, are wines that are 11.5-12.5% in alcohol and has a ripeness value that is equivalent to a Kabinett wine (German classification)
Smaragd, are wines that have at least 12.5% in alcohol, and has a ripeness value of a Spatlese wine (German classification).
If none of that makes sense to you, think that Federspiel is normal ripeness and Smaragd wine is even riper so has more fruit intensity in the wine.
This month we’ve got 10% OFF all of our Austrian offerings – CLICK HERE to check them all out.
]]>I ask you to give Alsace, or aromatic grapes in general, a chance. An aged Gewurztraminer can be the most wonderful thing to indulge in, and this brings me to the two producers I’d like to highlight today: Dirler Cade and Zind-Humbrecht.
Both of these houses are biodynamic and game-changers in the region of Alsace. Dirler Cade is an aromatic king known not for pandering to the masses to make rich or sweet wines but brilliant and concise wines. Zind Humbrecht, on the other hand, have consistently been known as one of the top white wine makers in the world, and whilst their wines are a little more hedonistic they are also terroir-driven and push people to consider Alsace as a region of diversity.
This month we’ve got 10% OFF all of our Alsace offerings – CLICK HERE to check them all out.
]]>I am a big believer of the ‘little guy’ and the game-changers who are clearly doing what they do for passion as opposed to a secure retirement. Matej Skerlj is one of these producers. Instantly you have become worried as you don’t know how to pronounce his name, it is ‘scare-lee’. Matej has just two hectares of vines in Carso, which is on the border of Slovenia and northeastern Italy. For those that know the north of Italy, it is right up there next to the region of Friuli.
He is the definition of a small producer, a micro-producer perhaps? His soils are rich with nutrients from iron to limestone, all of which helps to give this rich, textural wines some lightness from all that imbedded minerality. Whilst he isn’t certified organic everything is organically planted and cared for. He is as ‘natural’ as they come without being bizzare. All old oak and bottle unfired or unfiltered. Purity in a bottle.
As for the wines, there are three to choose from: Malvasia and Vitovska being his white wines, and Terrano being his red offering. That is it, not just what we have available, but that is all he makes. Three wines.
Some of you may be familiar with the grape Malvasia as it makes a myriad of refreshing white wines in Spain and Portugal but I can be pretty certain that Vitovska and Terrano are newbies to your book.
The Malvasia and Vitovska are both aged on their skins for a period of three weeks and then finished off/aged in large old oak barrels for a couple of years. They are aromatic as anything but have enough acidity to be refreshing and aren’t heavily tannic skin-contact wines, trust me.
The Terrano, is a savoury red if ever there was one that reflects the ripeness of the grapes with plenty of wild red berry fruit flavours but the richness of the soil with its herbal and earthy flavour palate.
This month we’ve got 10% OFF all of our Skerlj offerings – CLICK HERE to check them all out.
]]>So I’d sit there in the dark corner of whichever wine bar I found myself in on any particular day of the week. Across all time zones I have dared to travel I always find that people are constantly excited about the mention of it. Initially it was a secret that only a few members alluded to. Whispers on the back-benches of the alcoholic parliament of the wine trade. Usually a rumour – nothing serious. Nothing life-changing. Certainly not.
But I was wrong.
On a recent trip to Manhattan it happened. I wasn’t sure if I wished to collude with it but I did. I let myself go to whatever may happen.
It was a trip that I will never forget.
It all happened at roughly 1800 hours at a friend’s apartment in the Upper West Side. The aromas of garlic and butter were sizzling in the background en route to prepare the Coq-au-Vin – from a recipe that we had scored from the New York Times the day before. It was a nice moment and we were living the highlife. Then. Then she suggested it. She whispered that word. Being a good friend she asked my permission first before she initiated. It was a consensual experience but I still felt naughty and unaware of what would happen.
A cold rush came over me as she opened the fridge door. Within a blink of my eye it was there staring at me. I quizzically looked at it. Examining it. It was beautifully alluring. I couldn’t look away. There was a glow surrounding it making me question what I had been doing before this moment. I always thought that if I had pulled out a Gevrey-Chambertin it would glow like this but this was something else entirely. She was beautiful, just beautiful. A real 21st century Lady Madonna.
It was probably only a few moments since we clocked eyes but it felt like all time had stopped completely. Classical Spanish guitar music was playing the background – I was sure of it. It had happened, I was seduced. My friend had got out the corkscrew and was about to initiate the ceremony. In all honesty I couldn’t even fathom what was to happen or accept the fact that all roads up until this point had led to this moment. I was lucky to be in this position yet there was a touch of angst filled the air around me. I found myself questioning the audacity of my friend’s judgement. Before I knew it my beautiful Riedel glass was filled with a liquid more beautiful than any other.
With great anticipation I reached out and picked up my glass. The intensity of my sniff made me feel as if I was half-man, half-Dyson vacuum cleaner. Within seconds I was surrounded by red cherries, fresh strawberries, red currants, vanilla wax, raspberry coulis, blood orange peel and watermelon martini aromatics. Talk about a religious experience. I felt as if I was walking through the town of Grasse. The next few moments were truly exciting. I had been sucked in, converted to the holiest of orders. I donned my robes and allowed for the procession to continue. I raised the glass up high, no need to raise it in to the light as it was emitting at least 10W of light pink hue across the room. My friend eagerly watched me from across the kitchen bench. I opened my mouth and slowly dripped the nectar on my tongue. It was just as good as I had heard about. The rumours were true. I couldn’t believe my luck. It was official. I was part of the club. The happiest day of my life. The chilled liquid elegantly trickled down my throat leaving behind it a raft of beautiful flavours. It was soft, sultry and refreshing all at once. The finish was longer than I could have ever expected. As if it was running a race with the legendary wines and vintages that proceeded it.
I had to stand up just so I could sit down again in relief. It happened. It finally happened. It immediately made sense as to why this was one of the most hunted down wines in the world. I finally got to see for myself what all the hype was about and what is more – I understood it.
I finally got to taste the Wolffer Estate Summer in a Bottle Rose. It was, and still is, heaven.
Only a limited amount is allowed to travel outside of the Hamptons (due to it selling out so jolly quickly. NZ has got a tiny allocation and is exclusively sold via The Cellar Store. Click here to get your share NOW!
]]>The famed Gut Oggau house are known for their wines all made to specific personalities, with the drink young wines being represented as the younger family members up to the much more complex and age-worthy wines being the Oma and Popa of the family. A lovely touch, I am sure you will agree!
They are from the Burgenland region of south-east Austria. In this part of the country the 2016 vintage was a particularly tough one with heavy frosts and more summer hail than you can shake a stick at. The owners and winemakers of these great wines; Stephanie and Eduard, note that although it was terrible conditions the autumn was "forgiving and warm" which gave them good fruit just less than they were hoping for. So in order to show off their fruit in the best fashion they could think of they decided to blend the wines together. The single vineyards are usually processed and made separately into the various family members of the Gut Oggau portfolio - not this year. This year they decided to reunite into three blends: a White, a Rosé and a Red.
There are only tiny amounts of these wines around so get in quick! Shop your share here!
]]>I wanted to take moment out to just summarise why it is important to me, Connal, the Director of The Cellar to do events like this.
I love New Zealand just as much as the sandy-jandal wearing-kiwi that you will run in to as you pop in to your local Four Square or dairy this summer to get your iceblock after a hot day at the beach. However, as someone who has decided to become certified as an expert in the world of wine it irks me that there is still no real knowledge of international wine in New Zealand. I long for my time spent in markets like New York and London where it appears that everyone seems to know just 'that' much more than your average kiwi. I am not taking a stab at the locals of my homeland on the contrary, I am wanting to bring about that knowledge in a fun and exciting way. I understand that London and New York where not always like this. It took people like myself to get up off their bums to start talking and educating people. Together we can come together and celebrate our world and how great people are for creating such amazing beverages the world-over.
People often get a bit funny when the subject of wine comes up. The wine trade is either viewed as a bunch of drunks or snobs, or drunken snobs. Sadly that can all too often be the case but there is an emerging group, of which I am proudly a part of, that is young and wanting to bring about a change. I have never promoted cheap wine, bad wine, or the idea of drinking in excess. That is both irresponsible and sad. I have always opted for quality over quantity - that doesn't mean I have forced my customers in to nothing but $50+ bottles of wine. One of my strong points is to find great value wines at all price points - value being the key!
My one and only goal to start The Cellar, and to create The World of Wine Festival, was to bring people in touch with the unknown. If the only place you can buy wine in NZ is the supermarket, liquor store, or a small handful of independent wine stores, where staff have little or limited knowledge and where the range is limited to this months discounted-specials, with nothing more than a handful of 'international wines' at best all lumped together in the back gathering dust, then I think we as a wine producing country really need to up our game. For those that have ever travelled to Italy, France, or Spain, and fell in love with the wines and wanted to recreate that experience back home, it is of no surprise that the $12 bottle of Tempranillo at the bottom of the supermarket isn't going to cut it. I want to show people that there is great wine out there from all over the world and that those wines aren't exclusively found there. I take great pride in hosting tastings where people can try these wines or personally curating mixed wine case selections for my customers. I love to transport people to California or Sardinia all whilst being able to enjoy the view of Rangitoto.
For all of those outside of my mother and the person who accidentally got bounced on to this post by Google, I urge you to come to The World of Wine Festival. It is the first time anything like this has ever happened. NZ's first Global Wine Tasting Event, in fact. There will be wines from 14 different countries with over 140 wines on the Tasting Floor to taste through - even more in the bar. I've wrangled in world leading wine experts and winemakers to come over and host a range of unforgettable masterclasses too.
Tickets are $45 for students and $60 for adults. All tickets include a Riedel wine glass (RRP $25) to taste with and take home and UNLIMITED tastes of all the wines on the floor.
Master Classes are just $25 (or $20 when bought with a GA ticket). 10 in total, 5 each day.
It is going to be on the Sat 12th and Sun 13th of May, 12-6pm, at AUT's main foyer area. Which is centrally located in Auckland City's CBD - right opposite the Auckland Art Gallery and Albert Park.
Bring your curiousity! I'll see you there :)
I'm not in Real Estate (can you tell?) nor am I in finance/the business of making others rich (note to the wise: the wine business is not one where you get rich quick) so what business did I have in the Hamptons? Wine. Yes, you did read that right! And no, I was not looking to open up a wine store there (though I was asked to consider it....and considering I still am). Instead my first trip there lead me to what is now one of my favourite wineries in the world: Channing Daughters Winery.
It is headed by the legendary James Christopher Tracey - the ever fantastic winemaker. Finances are sorted by his beautiful wife, the cellar door is headed by a small team of vinous superstars and moral is kept high by the pups!
Chris is a legend for a few reasons: 1) He makes over 40 wines covering a wide range of styles (rosé, orange, bubbles, and fortified), 2) He uses a wide range of grapes that not many would have ever heard in the US if he had never used them (namely Alpine and Austro-Hungarian grapes), 3) He is a winemaking prowess not often found, and 4) He is just a genuinely nice and passionate guy.
Literally tasting each and every one of his wines is a whole new experience. Individually riveting and together triumphant. I can't stress enough how much I love these wines. Where most wineries, especially in the new world, tend to have that aromatic stamp on all of their wines that they produce - be it a touch of oak or sulfur additions - each of Chris' wines are individual and brilliant in their own way. The only way you'd put them all together as being wines from one producer is by collating all the most crazy delicious wines in NY and bringing them together.
Although I have loved each and every one of the wines over the years, there was one that I was particularly excited to try the first trip I made out to the Hamptons back in 2015. There were two wines and they weren't yet finished - and completely brand new. A bit of an experiment in many respects. We had tasted a whole raft of things before these two bottles: Pinot Grigio to Sauvignon Blanc to Syrah/Dornfelder blend to Blaufrankisch and single varietal Petit Verdot to each and every one of his amazingly good Vermouths. This was all done in their great tasting room/cellar door.
Then he suggests we go down in to the cellar.... Well how can you turn that offer down? The element of mystique was in the air. We go down the stairs to the barely lit room filled with boxes cast astray over the floor and holes in the walls filled with bottles of wine just sitting and resting - waiting to be opened - begging to be opened! We turn a couple of corners and there they were. The new additions to the Channing Daughters family. Chris' new project was literally sitting there fizzing with excitement.
He had decided to make a couple of sparkling wines for the first time ever - a style of sparkling wine called Pet-Nats (Petillant Naturels). This style of wine doesn't undergo a secondary fermentation like a Methode Traditionelle wine will (the main style for Champagne and Champagne-like wines) but instead harnesses the yeasts leftover from the main fermentation to undergo a continued fermentation creating bubbles. The wines were initially fermented in tank but then bottled about 2/3s of the way through the fermentation, so in each bottle there was both wine and a small percentage of yeast left over. Those extra bit of yeasts finish off the fermentation to create a dry 'base wine' as well as a slight sparkle. The result is a fresh, lively, and fruity sparkling wine. Generally speaking it is only half the pressure of a Champagne so just lightly sparkling.
As this was just the beginning of his Pet-Nat phase he only made two: a rosato and a bianco. Both might I add were utterly delicious!! In 2016 he made a couple more including a rosso, then last year (which is what we have got stock of now - till it all runs out) he made 10!! Each are all very limited and NZ was only allowed a case of each - so you're going to have to get in quick for this sparkling magic!
Perhaps the best bubbles for that evening catch up with the girls over brunch or for a light glass of bubbles on the deck with the BBQ going in the background.
]]>Recently, Tamra launched her new Sicilian-wine adventure project: Coco di Mama. To start off with she has made a Grillo and a Syrah - both are wonderful and great value. NOTE: the Coco di Mama is in my TOP 10 Picks for Xmas (click here to check it out).
I asked Tamra to write a bit about her project. Have a nosey:
After spending a number of years based in the beautiful Mediterranean making wine, I totally fell in love with the indigenous varieties coming out of Sicily.
One of such being the white variety Grillo – a real hidden treasure from the Island. “ Coco di Mama “– Mamas little treasure. Also my daughter, Coco, who is most of the time, a little treasure!
So it’s with great pleasure to be able to bring my own Grillo into New Zealand. This wine is a real authentic example of the variety. Farmed organically on gentle slopes in the southern western side of the Island, famous for the ‘ terra rossa’ or red dirt, this is truly a special wine with huge drinkability and appeal. It always amazes me how in such a warm climate, this variety, when treated correctly in the winery, oozes freshness, vibrancy and fruitiness. Coco di Mama is no exception. Perfect as an aperitif, and especially divine with grilled fish and vegetables on the BBQ (for the true Sicilian experience), this is a summer treat for those long days out on the deck. You might find dense citrus notes, in particular lemon blossom, warm fruit flavours, a medium body and bright, refreshing acidity, finishing crisp and dry. Think of a Sauvignon Blanc that is a little softer and plusher, and little more exotic!
]]>For now, we wanted to highlight the extraordinary story of Forge Cellars.
Forge Cellars is the child of three fantastic men. Louis Barroul is at the forefront and the leading winemaker – he is of French fame for his family estate: Chateau Saint Cosme from Gigondas. This estate is often atop of Robert Parkers Top 100 Winery list and they produce some of the best wines in the south of France – no question! He has brought his avid skills to one of the most dynamic regions in the world: the Finger Lakes of upstate New York. With him is Richard Rainey and Justin Boyette, the crazy Americans with a dream who help with winemaking, vineyard management and all the sales/marketing in the USA.
Their first vintage was not that long ago in 2010. The very first was tiny and, in all honesty, hasn’t grown that greatly over the last 7 years. Over the last couple of years massive developments have been undertaken with a brand new winery and tasting room completely devoted to all things Forge. I remember going to visit them in 2015, for the first time, and they weren’t on show at all. It was a fairly industrial looking shed of a building that was also home to Hector Wine Company – the former winery set up by Rainey and Boyette. It was a nice space but Forge wines weren’t to be seen. If I hadn’t been tipped off by a good friend that they even existed and that this building was the place to go, I’d have never found them.
From the greeting handshake from Richard I was hooked in to all things Forge. Justin, on the phone, caught up with us after tasting the 3rd, and current, vintage of their Classique Riesling. I was blown away by the power, complexity and age-worthiness that these Rieslings had. For a project so new, this already had the scientific brilliance and winemaking prowess that you’d expect from a winery coming in to its silver anniversary. We hadn’t even tasted the Pinot Noir and I was already hounding them about securing a lot for NZ.
Aside from the truly excellent wines that these guys were producing what truly struck me was their vision for the Finger Lakes and specifically Forge Cellars. You’d be unaware but most people in the Finger Lakes don’t own vineyards but rather buy in grapes. There are a range of single vineyards that have gained a bit of a reputation over the last decade or two. Rainey and Boyette have managed to get grapes from many of these all on the eastern side of Seneca Lake (the main lake in the Finger Lakes region). Rick described this as the yankee version of the Cote d’Or – and that mindset is what set my love for these guys in concrete. Rick passionately lamented about how he wants to transform the Finger Lakes into a region akin to Burgundy with a range of top single vineyards showing off the grapes proven to shine in the region – namely Riesling, Gewurztraminer and Pinot Noir. I loved the idea and still do.
For my first order of New York wines last year I missed out on any of the Rieslings but snatched up some of the Les Allies Pinot Noir – which quickly sold out. I am happy to now be able to offer some more fantastic wines from these guys including two of their 100% single vineyard Rieslings: Sawmill Creek and Leidenfrost.
The difference in expressions of these Rieslings is crazy and exciting all at once. You won’t be surprised to hear that these are extremely limited – as I only managed to get a couple of cases of each due to their rarity and USA demand for them. So if you want to be one of the lucky few in the world to get your hands on one – get in now!
]]>Though, I shall leave my rant about the importances of traveling there.
Today, I wanted to highlight the importance of traveling the wine world via your glass. All too often I meet people that drink nothing but a certain grape. The most cumbersome of drinkers are those that drink only a specific wine from a specific producer. Now unless that producer is one of the world's icons like DRC and you are drinking one of the purest white wines of Le Montrachet day-in and day-out, you just shouldn't limit yourself to one wine or one producer.
I also find that those that limit themselves to just one grape choose grapes that more-or-less always taste the same, irrelevant of who is producing them or where the grapes are grown. Like Cabernet Sauvignon or Sauvignon Blanc. At least be a semi-democratic wine drinker who explores the many facets of a grape like Riesling or Pinot Noir.
However, I have come to realise that you should travel when it comes to wine. I don't mean hopping on a plane to Venice every time you feel the need for some Pinot Grigio or jetting off the Napa when super-ripe Merlot is a-calling. I mean going to your local wine store and looking at their international section. Find a new producer, new region, new grape, new style. Don't limit yourselves to anything!
I do know just have an online store but when I had/worked in the bricks-and-mortar the first (and often only) question I would ask is 'what kind of wine do you like?'. This helped me gain if they liked big red or delicate whites. Generally speaking that was enough information for me to go and choose a few wines at a range of price points that would satisfy what they liked. Many assume that big reds = Cabernet Sauvignon and that the flavour profile found in Cabernet Sauvignon is 100% unique to it. As a scientist, I have to say technically it is... yet there are numerous Cabernet Sauvignon look-a-likes which you are more than likely going to enjoy just as much - if not more as you'll be experiencing something new.
This inspired me to create the Grape Selector Guide - otherwise known as 'Broadening your Grape Horizons'. You can read it HERE. It allows you to look at the common grapes and find analogues of these that you'd enjoy and should go out and try!
Have fun!
]]>I am not sure but my money is on the last one (and recently the first...). I have found this time immemorial in New Zealand, which is a real shame because in my opinion, which is a fairly informed one, the USA are producing some of the most exciting wines in the world at the moment. They offer fruit-ripeness, great structure, balance, point of difference, and a host of grapes and styles to dive in to.
Look at California - you have a plethora of top notch Chardonnay (everything from un-oaked and crisp to buttery gems), silky Pinot Noirs (some of the best in the New World - often representing great value when compared to Kiwi Pinot), juicy Merlot and Cabernet Sauvignons. Then there are all the interesting grapes from boutique producers like Nebbiolo and Syrah and Viognier and Aligote and Pinot Blanc....and you get the idea.
Oregon is the state of Burgundian-styled Pinot Noir as well as crisp Chardonnays.
Washington is the golden boy of ripe, fruit-forward anything and everything.
New York is the Riesling and aromatic-white wine capital as well as being one of the most experimental winemaking states of them all.
So between those 4 states, you have an abundance of styles to taste. The wines start off from about $30(ish) and go up. And honestly, as I mentioned before, they actually offer really good value compared to wines made in NZ or imported from other well-known countries like Spain, Italy, or France.
As wine lovers you owe it to yourself to try new and exciting wines. We don't sell wines that are bad - as life is too short (and we'd go out of business pretty quickly if we did!). So go on - try something new! You'll be kicking yourself for only getting in on the secret now.
There simply isn't anyone out there who can honestly say that they don't like a good Pinot Noir, and those that think they can are clearly not drinking the good stuff.
Pinot Noir at its best is supple, rich, delicate, fruity, layered and complex all at once. When a winemaker has triumphed in producing a purely perfect Pinot Noir it is enough ammunition to make strong men cry - trust me I've seen it happen!
We are all familiar with the pure aromatics that Pinot Noir can hold. Cherries, strawberries, raspberries, red plums....the list goes on to include a plethora of spices, herbs and other secondary fruit characteristics. Without a doubt it can be one of the most complex red wines produced. Wine lovers gather together when they have found a new poster boy to plaster across Pinot Noir Weekly's front page, but why do we do this? It largely comes down to the fact that we also know that Pinot Noir is an incredibly tricky grape to both grow, make and craft. There are far too many terrible examples or over oaked example, so when a truly good one pops up we will always go a tad mad with sheer excitement.
So here is a few of the outrageously best Pinot Noirs in the world that we have in stock right now!
Erath Winery - one the establishing producers of the Oregon wine trade - and this is their estate Pinot Noir. It is light in colour but outrageously complex. Here is our latest tasting note:
"Deliciously affable, start to finish! Bursting-with-berries aromas mingle with plum, fragrant violet and an alluring hint of caramel. A silky mouthful of bing cherry and pomegranate are woven together with a persistence of smooth caramel. This crowd pleaser is ripe, round and infinitely approachable."
Bodega Chacra - a real highlight and superstar of the Argentinian wine scene at the moment - and this is their 'Barda' Pinot Noir. With Burgundian style and complexity but new world richness and ripeness. Here is our latest tasting note:
"This is a classic Pinot Noir that handles the delicate balance of fruit, floral and earthy aromas just perfectly. It is graceful with red rose and lavender on the nose alongside of raspberries and red plums. The palate showcases light and soft tannins with incredible depth of flavour."
Meyer Nakel - one of Germany's up and coming producers yet are already on their way to being featured on many of the top wine lists in the world - and this is their 'G' Spatburgunder. Here is our latest tasting note:
"A truly complex Pinot Noir with Burgundian charm but German precision. It has a beautiful nose with red cherry, red rose and dried strawberries filling the perfumed playhouse of the glass it sits in. The palate holds ripe yet soft tannins which are just enough to hold up to the kiss of oak that holds this ripe Pinot Noir together. The oak lends a touch of smokey elegance otherwise letting the fruit and florals lead the way."
Hamiton Russell - without a doubt one of the best New World Pinot Noir producers in the world - and this is their one and only brilliant Pinot Noir. They happen to be from Walker Bay in South Africa. Here is our latest tasting note:
"Our Pinot noir is not overtly fruity, soft and “sweet” and it generally shows hints of that alluring savoury “primal” character along with a dark, spicy, complex primary fruit perfume. As it opens up there is hints of wood smoke, vanilla, wild raspberry and concentrated strawberries. The palate is soft and sultry with unbelievably gorgeous texture. Long finish loaded with black raspberry and vanilla bean."
So enjoy some of the best Pinot Noirs from leading producers around the world!
]]>
The mad man behind this utterly delicious drop is Chris Tracey from Channing Daughters Winery in Long Island. The winery is based on the South Fork of Long Island (essentially around all the $$$ houses of the Hamptons) but the fruit is sourced from their Mudd Vineyard in the North Fork - slightly warmer than the South Fork (for those who are interested).
Check out the crazy blend: Merlot (39%), Dornfelder (21%), Cabernet Franc (18%), Syrah (16%), Lagrein (3%), Teroldego (2%) and Blaufrankisch (1%) - the proportions of grapes alter slightly every year in order to make sure that the most fruity and delicious red wine is produced each year.
The key to this wine is juicy richness without the oak. It has a very old-world Cotes du Rhone feel to it; with a spicy, fruity aspect to it with all the Provencal herb notes in there too. My current note on this stunner reads as: "Truly good stuff! Cranberries, red currants, dried red plums, wild strawberries, thyme and fresh bay leaves. Juicy on the palate with refreshing acidity. Fruit forward and lively on the palate. A touch of cocoa and liquorice on the finish. Yum!"
So if I were you I'd be checking it out. The Channing Daughters 'Rosso Fresco' 2014 is a sure fire standout from our large New York range!
]]>Many are familiar with the red wines of California which are being produced as a dime-a-dozen, with more juicy and rich Cabernet Sauvignons and Merlots than you can throw a stick at. With the general heat and amount of sunshine hours that California amasses in a year it only makes sense that it is a top producer of great red wines. I could wax lyrical for days about the brilliance of Californian reds yet today I want to highlight the Chardonnays.
Some of you have probably heard of the ‘ABC’ movement that started back in the 1980s. For those not familiar with it, it was the ‘Anything But Chardonnay’ revolt. It was more a backlash against the big-oaky bombs that Californian winemakers used to be obsessed with producing than Chardonnay as a whole.
Why was, or is, oak so prized in wine? This is a surprisingly tricky question to answer actually. It has a couple of factors: consumer demand and wine critic points.
A few of the leading American wine critics at this time wanted bigger, fuller, richer wines. Which really was more like 'fat, obvious, oaky wines'. It was a time when Chardonnay greatness was measured by the amount of oak it possessed instead of fruit richness or complexity. However the people have spoken over the years and we can see a movement towards balance and fruit-richness vs. focusing on how many staves you can fit in to a tank of wine.
As you probably know, or can surmise for yourself, you can still find Chardonnays of the oak-persuasion. Yet it now seems about 35:65 with oak as the major party but a clear rise in the un-oaked or barely-oaked wines produced across Chardonnay.
Personally I, and the rest of the team at The Cellar, tend to be very liberal with our wine choices. There are days that I feel like pulling the cork on something with an OBE (Oaky, Buttery Exuberance) but there are other times that something clean and pristine is called for. That is honestly one of the reasons I love Chardonnay so much - its versatility.
So why not have a few of our recommendations:
Au Bon Climat are known for their Burgundian style wines (restrained and less oak). Their beginning Chardonnay from 'Santa Barbara County' is utterly gorgeous and packs a lot in to the bottle. If you are wanting a Burgundy look-alike that is incredibly complex then it is their Nuits-Blanches-au-Bouge that you are looking for!
Duckhorn Vineyards and Decoy Vineyards are unabashedly friends of oak and a bit of butter. The Duckhorn from Napa is rich with lots of ripe tropical fruit in there whereas the Decoy is more peachy and apricoty.
Migration Vineyard's Chardonnay or the White Rock Vineyard are somewhere in the middle stylistically. But I think that anyone and everyone would agree that this is a stunning wine no matter what you feel about butter, oak, or Chardonnay - for that matter!
So there is plenty to learn, love, and drink. What are you waiting for?
]]>That makes it sound quite scary doesn't it? But not to fear, in the warmer climates of the world (like Uruguay) the skins, where the tannins are, will get phenologically ripe. This gives us wines that possess fully ripe tannins which in turn melt in your mouth. If Tannat was planted in a cooler climate the skins wouldn't ripen and when you tried a wine made from unripe Tannat the tannins would be harsh and bitter. Uruguay is the best place for Tannat as it just warm enough for the tannins to ripen up to a pleasant level. I am not suggesting that the 'level' of tannin dissipates in these wines - they are still producing high tannin and fairly full bodied wines - but the tannins are soft and delicate.
We are now lucky enough to have two of the best wineries from Uruguay on our e-shelves: Marichal Winery and Antigua Bodega Stagnari. As many of you probably weren't aware that Uruguay made wine, you would probably assume that the wine scene here has only emerged in the last 10 or so years, right? Well just to add to the list of surprises; Uruguay has been making commercial wine (as in wine for sale not just a few grape vines in the backyard that made wine for the family) for over a century. In fact, Marichal and Stagnari were some of the first setting up in the 1920s and 1930s, respectively.
To answer the question that has been on your mind this whole time; what do they taste like?? Well, in short, they are full bodied, meaty wines that have a lot of depth and concentration to them. If you can think of a really ripe Syrah - one from South Africa or the south of France - and tie that in with a really ripe Cabernet Sauvignon - one from California. That combination is somewhat what you can expect from Tannat. They often start off quite fruit forward with an abundance of blackfruit flavours then as they open up you start to get this spicy, meaty, and smoky note developing. All in all, Uruguayan Tannat is a red-lover's wine and a true 'winter warmer'.
Why not check out our selection of Uruguayan wines now?!
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Our web-store is one of the first to use the following features:
-Tannin/Acidity rating bars: On every product featured in our store you will find a pictograph that dictates quite easily and quickly how this wine tastes. It breaks it down against acidity, tannin, sweetness, body, and fruitiness.
-Buying wine by descriptions: Every wine featured in our store has been given a few extra notes when coded in - this extra code dictates if it is a 'light and crisp white wine' or a 'meaty, savoury red wine'. So now you can shop by description - making it easier in case you are not sure what grapes/regions make the big and juicy red wines that you are looking for. Don't believe us - check it out here!
So that is exciting! Now to add to this we have introduced a new feature: Insta Shop!
This feature enables you to find quick recommendations of wines that we have uploaded on to our Instagram feed - which are all wines that we highlight for various reasons. Then click 'Shop Now' to add the respective wines to your cart.
Check out this video to see how:
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South Africa is one of my favourite wine producing nations. It is truly dynamic with a great attitude towards the fun and interesting side of wine. Not too long ago (back in the 30s-70s) South Africa produced nothing but bulk and badly produced wine. It was not a great way to try and build up a global reputation for brilliance and it hurt them in the 80s when other 'new world' countries were carving out their own reputations. When Chile and Australia were shining in the global spotlight for solid ripe wines, albeit cheap for the most part, South Africa was hurt. Things were not helped by the terrible apartheid.
Yet they've come through and are now one of the world's leaders in top-quality, fruit-forward and complex wines. Thanks to their varying geography and respective micro-climates they are able to produce a wide range of styles and grape varietals. You will find everything from some of the ripest Syrahs or Cabernet Sauvignons in the world to the crispest of white wines.
Today I want to bring your attention to the plethora of fantastic whites that are coming out of this wonderful nation currently. To make things easier I shall just list off a few must-trys by variety.
The Klein Constantia winery, South Africa's oldest, is one of the greatest producers of mineral, refreshing and restrained Sauvignon Blancs. They are about citrus and tropical fruits not the herbaceous or overly green Marlborough style. The 2014 vintage of their estate Sauvignon Blanc is truly stunning - especially at it's $30 price point.
One of the absolute top-dogs on the Sauvignon Blanc scene comes from the fairly new winery of Savage Wines. They are producing a Sauvignon Blanc and Semillon blend aptly called 'White' which is truly delicious. Fun now or will age for a few years yet.
You would struggle to find a better 100% Semillon anywhere else in the world than The Sadie Family's 'Kokerboom'. It is beyond nuanced and sensational, and it is due to wines like these that give South Africa it's now top-quality reputation.
Chenin is the most planted grape across South Africa. If you ever come across a bottle labelled 'Steen' - that is just the local name for this fantastic grape. It is a bit of a speciality in South Africa's arsenal. You can expect a raft of lemon, apple, and peach aromas from a good glass of Chenin. Top examples come from Ken Forrester's Reserve or from the 'Old Vines' Chenin from Raats Family Estate. The latter being a bit more 'leesy' which gives a wonderful nutty note to it, too.
The Family White from AA Badenhorst, however, is in a world of its own. Each and every year the exact blend changes but it almost always has at least 10 grapes involved in making in the sensational white wine that it is. Incredibly aromatic but not overwhelming, ripe but not boisterous, juicy but not fat or oily on the palate. It's just a real delight to drink. It is almost always Chenin Blanc predominant but blended in with grapes such as Marsanne, Roussanne, Chardonnay, Viognier, Grenache Blanc and Clairette.
Hamilton Russell, in many circles, are seen as one of the absolute gods of the South Africa wine scene. Their Pinot Noir is without a doubt one of the greatest made in the 'new world'. Their Chardonnay is in the same high-end league. Made in a very Burgundy feel just with that South African ripeness.
So these are just a few of the fantastic white wines produced in South Africa today. I am truly happy to say that they are also some of the absolute best - hands down - not just the best of what makes it into NZ. I implore you to investigate them and try them - trust me you won't forget it!
]]>Barolo is a sub-region of the larger Piemonte region in Italy's northwestern corner. Where fog dwells in the grandeous mountain ranges of the Langhe - which looks like the long-lost viticultural region of Middle Earth (Lord of the Rings reference...). Some of you may have heard of the wines of Barbaresco which is the opposing hill on Barolo's shoulder. Nebbiolo is the red-grape king that rules over these parts and it really is looked upon as royalty. A very common phrase used in the wine world when describing Nebbiolo is: "the wine of Kings, and the King of wines"! Says it all, really.
So why do people go nutty for Barolo? Well, it is a bit like those who swear by the two French regions of Burgundy or Bordeaux. There is regional loyalty for those regions where they will only drink wines from their region. As if it was some sort of religious experience and dabbling in wines from another region is frowned upon... Barolo on the other hand is seen as the pinnacle of red winemaking, often seen as the Everest that is upon to all not exclusive to those with large enough wallets. The best part about Barolo, and Barbaresco for that matter, is that unlike in the great regions of Burgundy and Bordeaux, the best wines still have prices that reflect the quality of the bottle - not some sort of over-inflated pricing scheme created to be accessible to the elite. You can get access the absolute cracking bottles of Barolo from the very top producers for $100-200. In Bordeaux or Burgundy you start off around $500 and go up to about $3,000.
What makes Barolo wines so brilliant? There is a multitude of ways one can answer this question but it really comes down to the viticultural brilliance of the grape of Nebbiolo. Nebbiolo is one of the most delicate red grapes in the wine world and can be very difficult to grow to perfect (phenological) ripeness. Centuries have proven that it does do particularly well in Piemonte - especially in Barolo - where it gets its skins just ripe enough and still posses enough acidity. This makes wines with high acidity and tannins, which in all honesty in their youth they can be a tad overwhelming and it takes some serious getting used to tasting sessions to get your head around them. However, give a bottle of Barolo 8-15 years and will start to understand what Mozart's greatest symphonies would taste like. They posses a score of aromatics and flavours unseen in many red wines; namely - dried red fruits, fresh black fruits, candied and dried red rose petals, a pantry full of dried and cooked herbs, and then a scope of liquorice and baking spice flavours. A good bottle of Barolo will make you a very happy person. It will show you just how wonderful wine can be. It will make you understand why people in the wine trade are in the wine trade!
We have a decent range of Nebbiolo wines to try out that range from $30 up to $150. Click here to be taken to our range of Nebbiolo wines!
PS - I'd like to point out the most fantastic vinous experience you could ever have. Thanks to one of Barolo's greatest producers: Borgogno, we have got a very fine vertical collection of their Barolo Riservas. This compromises three of the best vintages in recent past: 1998, 2003, and 2006. It weighs in at $450 - but you are getting the opportunity to taste Barolo at its absolute best and see how it can develop over two decades, plus it is coming direct from the greatest Barolo producer ever!
]]>Fausto is a man of true passion - not a rare quality for the world's best winemakers - but his level of true passion for precise and perfect wines is unmatched. It is often joked with friends of the family that Fausto was quite literally born into the winery. He was delivered in a room which is now the modern Maculan winery space! As far back as he can remember he was working in the winery helping his father with odd jobs. It was just at the age of 14 his father signed him up for his enology degree which he sped through aceing all the classes. Fausto has been working as the winemaker at Maculan ever since.
Over the years he has had his own children with two beautiful daughters. Both of which are heavily involved in the winery with events management, sales, and winemaking covered.
Although Maculan make many a stunning wine from all sorts of grape varietals from Chardonnay to Cabernet Sauvignon, it is their sweet wines that have me all tangled up with excitement. Not only are they both truly fantastic but also offer incredible value for money.
To start off with we have the 'Dindarello'. 100% Muscat, or Moscato as the locals call, which provides heady aromatics of orange, golden raisin, peach and grapefruit granita. It has a zesty appeal to it which is gorgeous but unlike many a sweet wine which can appear too unctuous to drink, this is almost too approachable. Not a bad thing. It has the perfect balance of fruit ripeness, sweetness, and acidity to make it a real gem.
The 'Torcolato' is it's older brother. This is made from a rare autochthonous grape to the Veneto: Vespaiola. Immediately this has a lot more going on on the nose with an extra layer of complexity. Where the Dindarello was the beginner, the fruity one, the Torcolato is the after-eight, the elder. It has candied orange, pickled peaches and apricot jam to boot. It has ruby grapefruit curd and toasted hazelnuts as well as clove and allspice. It is truly wonderful beyond compare.
I urge you to give the Maculan family a try. Don't be afraid to try something new!
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For many people there are two main types of white wines: light and crisp, and Chardonnay. We often chunk Pinot Gris and Sauvignon Blanc together which face off against the Chardonnay on the shelf. Usually you'll come across people who will only drink one or the other. Because heaven forbid they should drink both. It is ridiculous but it is how it is. Then you get the surprisingly massive group of 'other' whites. This is where you will find, if you bother looking, the aromatic white grape varietals of the world. Plus all the other grapes you can't pronounce as they have either too many vowels or not enough. They tend to be Germanic, Austrian or Spanish, sometimes even Greek or Lebanese. Unless you are a hard core wine liberal like myself you have probably never tried an 'other' white wine in your life. Or if you did you didn't realise as you had already had a few rounds on the Chardy train first.
It is time to shed some light on the matter. The big boy grapes that people often list off when talking about aromatic whites are: Gewurztraminer or Viognier. Gewurztraminer is the wine equivalent of roses, lychees, turkish delight. Viognier has the allure of apricots, honeysuckle and hazelnut butter. Okay so we have those two gods to contend with.
Then there is Pinot Gris. If we are going to be fair we should include Pinot Gris as one of the aromatic gods of the wine world but all too often (and believe me here) it is a cash-crop that is made as a watered down version of its former self. Don't get me wrong as there are some truly wonderful Pinot Gris wines out there (some even featured in this e-store) but generally they are bland, acidic and made far too 'safe'.
It is at this point that I would like to mention that not all aromatic whites are the full bodied overly perfumed wines that you might be thinking of. Sure there are examples out there of wines that have a consistency of mango puree and smell of your nan's bathroom but many aromatic whites are crisp and elegant. Don't be afraid of aromatics!! They are your friend!
So here are a few grapes, and wines, that are worth trying out.
The grape of kings and queens found in pretty palais along the Loire Valley. Like Riesling it is incredibly versatile creating bone dry whites to the sweetest of the sweet. Here you'll find peaches and apples dancing with kumquats and grapefruits. Our selection currently holds mostly dry examples but there are sweeter examples clearly marked for you.
This is white floral central. Gardenia and honeysuckle are curtailed by white nectarine, fresh pears and dried apricots. A trickle of white rose may linger on the palate if it is a particularly ripe example.
Similar to Falanghina but has more Chardonnay aspects to it. Often fuller in body and with more tropical fruit flavours. Expect to see mango in hot pursuit of the grapefruit. A wonderful acidity will bring this wine alive without transporting you to acid central (Riesling town).
Aah Muscat. It is known to many as nothing more than kiddy juice as it is the only grape whose wines actually smell of grapes. Whilst this may be true it is so much more than that. Here you will see seville oranges, yellow nectarine and rockmelon tripping the light fantastic.
You read that name and probably thought I made a spelling mistake. I didn't. It is a spanish grape varietal and largely is reserved for sparkling wine production, where it gives acidity and aromatics to Cava. Here you will see pineapple and mango flirting with apricots and yellow plums. Top examples also have a nutty and floral element to them, all of which are simply devine!
So no excuses now. You've just been enlightened by the wonders of aromatic white wines, how do you feel? Like you want to try one now don't you?
A few of our current favourite blends are: Wolffer Estate's Classic White, Thelema Mountain Vineyards Viognier/Roussanne and AA Badenhorst's Family White. All are stunning and need to be going home with you tonight!
]]>Case Example: A winery in, let's say, Marlborough will produce two wines; a Pinot Noir and a 'Reserve' Pinot Noir. Note the term 'Reserve' (this is not a legal winemaking term and is something that marketing folk will use enabling the winery to charge more, as well as having no direct correlation to quality level).
The first Pinot Noir will be harvested in March-April to be bottled and started to be drunk by about October (just in time for summer drinking). This is a VERY quick turn around; literally from the fermenting tank straight in to bottle. I would guess that these wines would hit the shelf earlier if they had sold the previous vintage's stock sooner. Straight away we see that the first Pinot Noir is grown, made, bottled and ready to drink well within a year!
The next Pinot Noir, however, is a reserve so won't be bottled for a little bit longer. Most 'Reserve' wines will spend between two or three years on them before hitting the shelves. This means that a 2016 bottle you can expect to be seeing the shelves in 2018 or 2019. Think about it this way, though: picked in April 2016 and then placed in oak for ageing in about September. From here it will spend roughly 12-18 months in oak at which point it will be ready to filtered and bottled. This means that somewhere between Sept 2017 and April 2018 it will be bottled, most likely hitting the shelves in July 2018-early 2019. Let us assume that it spends 24 months (two whole years in the 'Reserve' process) so it doesn't hit the shelves until mid 2019 - almost exactly 3 years post harvest in 2016.
You can now see that the general Pinot Noir and a Reserve Pinot Noir will both be hitting the shelves and started to be drunk a full year before a Sherry sees a bottle!
It should shock you even further when I tell you that the top end Sherry wines will spend up to 40++ years crafted into sheer elegance. The beauty of the Solera system (learn more about the Sherry making process here!) is that even a wine that has been sitting in oak for over 10/20/30/40 years still has an element of freshness to it.
I simply implore you to drink yourself happy whilst exploring the fantastical realm of Sherry. They start off Dry with bright Fino and Amontillado Sherries, then move to slightly sweeter delights with Medium-/Cream Sherries, then finally moving to the sweet heavenly delights made from Pedro Ximenez (PX) or Moscatel (Muscat) grapes. A fine Sherry is so incredibly complex and is a style of wine that you NEED to try before you die. My liver can't handle all of the world's Sherry output - so help me out if nothing else!
]]>Recently the office has been going mental for the wines of Sardinia. Like truly mental about it. We've been eating Sardinian food like there's no tomorrow and any chance to open up yet another bottle of Sardinian wine is pounced upon. We recently sang the praises of Agricola Punica (you can read that here) but wanted to draw attentions to the foremost winery of the island: Argiolas.
There is a truly wonderful story about this now legendary winery. It starts off at the turn of the 20th century when a man started to plant some vines on some cheap land. This was Antonio Argiolas' father who passed on these vineyards to his son in 1938 on turning just 32 years old. By this time the vineyards where well into their third decade themselves and were already producing good wines, though, not yet great. It is over the following years when Antonio himself had children and brought them into the family business when the winery moved in to a league of its own. Over the course of the 1970-80s they replanted the vineyards with the best clones money could by. They, also, joined arms with Mariano Murru, a leading enologist, who has helped them realise their dream of producing wines of phenomenal quality made in small batches and exclusively of Sardinian grapes.
Sardinia is a surprisingly large island, the second largest in all of the Mediterranean, and has a complex topography. This leads to a realm of different 'terroir' in which different grapes work better in certain sub-regions. It can be said that it is split into three main regions; Costa Smeralda in the north where Vermentino thrives, the southwest where Carignano works best, and in the southeast in the Trexenta hills where Cannonau is sublime. Argiolas is based in the south where it holds over 600 acres of premium vineyards.
There are three main grape varietals found in Sardinia: Vermentino, Cannonau (Grenache), and Carignano (Carignan). Argiolas has large plantings of all three yet have also made a point of specialising in the lesser known varietals: Red: Bovale Sardo and Monica, and Whites: Malvasia Blanca and Nasco. The viticultural appellation which covers the whole of the island: Isola dei Nuraghi, provides the wineries to blend a mixture of grapes together which wouldn't usually be allowed in the two stricter appellations of Vermentino di Sardegna and Cannonau di Sardegna. Both of which call for near 100% of the two grapes in question. It is for these reasons that many of their red wines are produced under the Isola dei Nuraghi name - to give the lesser known grapes a place to shine.
It doesn't take much tasting knowledge to realise that these wines are truly incredible. They have a breadth of flavour and intensity unseen in most regions across the globe. Many will put Sardinian reds into the winter wine/can only manage with food category as traditionally they have been a bit on the tannic side. Argiolas is confronting this mindset head on and is producing well-balanced reds and whites perfect for any and all occasions. Their whites are zingy, crisp and clean. The reds are fruity and layered with complexity. All are truly splendid and offer extraordinary value.
I personally implore you to take a punt on any of the Argiolas wines. You will not not like it - trust me on that!
P.S. - If you don't take my word for it then trust in Robert Parker, Jancis Robinson and James Suckling (the world's leading wine critics). They have all given them 90+ points for practically all wines in their portfolio. Here is a snapshot of James Suckling's most recent tasting of them:
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One of the most important producers of wine in Italy over the last 40-50 years is Tenuta San Guido of Tuscany's Bolgheri region. It is the famed wine of Sassacaia on which they produce which started the league of Super Tuscans and help bring Italian wine into the wine world's psyche. It was the release of the likes of Sassacaia, and its brothers-in-arms, which opened the eyes to serious wine critics and lovers the world over as to what Italy could produce. Even just 40 years ago many thought of Italy as nothing but watered down white wines or very basic Chianti wines.
Now, Tenuta San Guido have teamed up with leading Sardinian winemaker: Sebastiano Rosa of Cantina Santadi (we also have their wines available here). Just like Sassacaia, the two red wines: Barrua and Montessu are made from the famed French grapes Cabernet Sauvignon, Cabernet Franc and Merlot. The only difference being is that where Sassacaia had a peppering of Sangiovese to give it a Tuscan flame, they both have Carginan at the heart of their blends. Barrua devotes 85% and Montessu 60%.
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I've decided to compile a list of things that are perfect for the big night. Unless you are loaded to the hills it is not the night to be pumping through cases of Dom Perignon - though if you've got the budget to do so, please be my guest. In fact please invite me to your parties! I've always found that a light white or rose to start the night off and then you wind into bubbles a bit later into the night. Not a set rule but I've found that is a good way to go.
My NYE favourites are;
-Wolffer Estate's 'Finca' Rose 2016 is easily one of the best roses. In the heat at the beginning of the night this is one of the best things to pull out of the ice bucket. It is a light and clean rose with fresh raspberry, white currants, red plum and strawberry notes. It has a lively acidity and a real creamy texture.
-Quinta das Arcas 'Vinho Verde' 2014 is a great light white wine. If you are like me and are just attacking the nibbles being taken around the party then this is white for you. It has a great acidity to cut through the fatty cheeses or BBQ meats you are most likely chewing on. Just a touch of sweetness (bugger all - you probably won't notice) but it helps to bring the bright white and green floral aromatics out.
-Channing Daughters 'Vino Bianco' 2013 is one of the best white wines to have in the summertime. Without a doubt one of my favourites from out of the whole of the USA. Channing Daughters is in the Hamptons just out from NYC and is one of the most exciting wineries in the states. This particular white was my wine of choice when enjoying later summer in Long Island last year. It is fun and fruity but is dry and refreshing. Loaded with green apple, white pear, white and yellow peaches and a touch of tangelo. It has great acidity and zesty texture. Love this wine!
Just a couple of bubbles options for toasting the countdown (and the proceeding hour or two):
-Sentio's Prosecco NV is without a doubt one of the best bottles of Prosecco for under $30 on the NZ marketplace. I tried this a couple of years back in a bar in Australia and I was blown away with the concentration of it. It is everything you want from the best bottle of Prosecco and more. Lemon zest, green apple, pear and a touch of pink grapefruit. Love the bubbles on this one too. It is utterly delightful with BBQ'd peaches and English Cheddar!
-Chatea Frank Brut Vintage 2009 is hands down the best Champagne alternative that we have online at the moment. For a mere $50 you can get everything the best Champagnes can give you. Want that yeasty complexity? How about that lightning acidity? Crave that limey, lemony zesty touch? Want that biscuity and nutty aromatic that ties it all together? Well, this the wine for you (not wanting to sound too much like an infomercial there...). Seriously is top notch bubbles at a fraction of the price it should be. 5 years on lees - only Dom Perignon gets that sort of treatment!!
Enjoy one and all. Stay safe and silly!
]]>Initially when I set up this wine platform I had one brief 'to educate the NZ wine-loving community via the best, most expansive and tastiest international-only range of wines I could get my hands on in order to do so'. So far, I believe, I and my team have done an incredible job in doing so with an ever expanding range of information and selection hand-crafted wines available on The Cellar. Though, it was always wine focused.
I shall admit in all of my studies I never enjoyed the spirits side of it as much as I did for wines. That isn't to say that I didn't find it interesting or helpful - both of which apply in great intensity - I was just hit by the wine bug and strong. Spirits were always second fiddle for me but in doing tastings and meeting with more and more importers around the country I was quickly converted into a craft spirits lover. Because of this convincing I am slowly adding in more and more spirits to our range here at The Cellar.
I am deliberately sticking away from the big brands or any producers who are deep discounted in regular liquour stores. I do this for a few reasons; 1) they aren't often very good, 2) even at cheaper price points they scarcely offer value, 3) everyone else sells (gives them away), and finally - I can't compete with liquor kings pricing. But the most important reason is that all the other spirits that I am finding are just so much more interesting, exciting and tasty than the brands you find almost everywhere else. I consult with the countries leading bartenders and cocktail experts to ensure I am on the right track...and so far so good! I recommend you check out our selection HERE.
Happy Drinking all!
]]>Today I just wanted to highlight a feature on our site that we posted about a month ago. It is for those of you that know certain grapes you like and wanting to expand out from there. We call it "Broadening your Grape Horizons' and you can click here to check it out.
What we have done is list all of the main grape varietals that people know of and then expanded on these with other grape varietals akin to them as well as regions where those grapes are made in which you may not have yet tried.
For example: - Sauvignon Blanc. Unless you've been living under a rock for the last 20 years you have definitely tried, smelt, or at least heard of Marlborough Sauvignon Blanc. The wine style that has taken the world by storm. Most people only know of Marlborough as being producers of Sauvignon Blanc but that simply isn't true!
From here we have suggested other regions that you probably haven't explored when it comes to Sauvignon Blanc such as Sancerre or Pouilly Fume in the Loire Valley or even California. Then, we have made it easy for you to try a new grape varietal altogether with suggestions. For Sauvignon Blanc, we suggest that you try wines made from Gruner Veltliner, Semillon, Assyrtiko, Godello, and a few others. All of these new regions and grapes have links to take you straight away to our selection of the respective wines.
I, personally, hope that this will aid many of you into trying new and exciting wines - as that is truly the most riveting adventure you can go on. Happy Drinking!
]]>The first thing I ask them is what do they look for in a wine, or describe the type of wine that they like the most or are looking for. Over the last few years the same few words are used more than others to describe wines. In respect to white wines there is a difference between 'crisp and refreshing' or those with higher acidity and those which are 'fruity and aromatic'. Most people are quite good at describing wines in these ways - which is fantastic! Because any wine expert should be able to take those descriptions and come up with wines to suit them. This way the customer can find something new to drink without stepping outside of their comfort zone.
We have just launched a way to do this on our website. Now under 'Shop All' on the 'Shop' section you will find 'Shop by description'. Click on this link (or HERE) and you will be shown a range of classic descriptions for each main category: Sparkling, White or Red wines.
I personally hope that this makes shopping with The Cellar even easier and more enjoyable. Happy browsing everyone!
]]>We had a fairly good weekend over at The Cellar HQ. We were busy putting some final touches to our new WINE 101 wine course (which you can now find on the homepage's main top menu).
Thanks to a few comments from our (already) loyal customers who loved our 'learn section' online, but asked if there was a place we could put up a bit more information about the fundamentals of wine. So, we were happy to oblige with such a request. To us it makes sense to have a place where you can learn about what a full body wine is vs a light body one, or what high tannins refers to, etc.
What we have done is split up the course into four sections. Sight, Smell, Taste and Food and Wine Matching. The course is free to follow along and we recommend that you use it from start to finish in order to gain a full understanding of wine.
You shall be guided along how wine gets its colour and why certain red, or white, wines look so different to each other. Then you move into how we smell, the four main aromatic categories of wine, and wine faults - what they are and how to spot them. Taste takes you along learning about all those words you have probably seen mentioned in tasting notes or heard winemakers use in passing. You will find all about acidity, tannins, balance, concentration, sweetness - and how to talk about them in respect to certain wines. Finally, we have a few brief notes on how to food and wine match.
We may in time add in more information and pictures. But for now we got so excited that we wanted to make it 'live'. So please enjoy the course! Also please let us know what you think, or if there is anything you would like us to go into more depth about.
Cheers,
Connal - Director
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