WINE

KiwOz

Te Mata, Hawkes Bay, North Island, New Zealand
Te Mata is New Zealand’s oldest winery, dating from the early 1890s and it remains a family owned business today. The hillside soils are a mixture of volcanic ash, clay and gravel and the vines growing on these north-facing slopes produce some of the best fruit on the island, a fact recognised by the legal protection given to seven of these vineyards which are designated the Te Mata “Special Character Zone”. It’s not the most original title ever but it does the job.

John Buck, a hugely important man in the formation of the modern wine industry in New Zealand, has been in charge here since 1978 and, together with winemaker Peter Cowley, has overseen something of a rejuvenation of the property. Among the most important decisions he made was to select the correct varietal clones for the vineyards. Doing so has paid dividends, Te Mata’s wines have clean, ripe flavours and set the standard in the region.

2009 Woodthorpe Vineyard Sauvignon Blanc
Woodthorpe is a 210 hecatre vineyard with an ideal aspect on elevated north-facing river terraces in Hawkes Bay – originally a colonial settlement, militia encampment and staging post! Lovely aromatics on the nose, ripe tropical, citrus notes on the nose. Minerally with ripe fruit and zesty, fresh acidity – dry, clean finish. Delicious on its own, with fish or light meats.

Hollick Winery, Coonawarra, South Australia
With great foresight, Ian Hollick purchased 22 hectares of prime ‘terra rossa’ land in 1974, and planting began a year later with Riesling and Cabernet Sauvignon. In 1984, Ian established the Hollick Winery and almost immediately began lifting trophies. The estate now measures over 100 hectares in size since the purchase of the Wilgha property.

Ian is fiercely independent, loves life and refuses to make wines that are overblown or dull, which is great news for wine-lovers like myself who prefer to drink a bottle with dinner rather than be served a glass of soup-like Cabernet.

2006 Pinot Noir
The warmer climes in Coonawarra make for a rich, opulent style of Pinot Noir. Black cherry and plum are to the fore with a core of beautifully sweet fruit, vanilla and dried flowers. Silky texture and rounded in the mouth, an excellent food wine.