ALL GRAPE VARIETIES ARE DIFFERENT & SOME ARE MORE DIFFERENT THAN OTHERS
With the experience of more than 20 vintages, Chief Winemaker Patrick Materman has been part of the rapid growth and success of the New Zealand wine industry.
Sauvignon Blanc is grown almost everywhere in New Zealand, but it’s in Marlborough that this variety finds its finest expression of anywhere in the world. Winemaking influences are kept to a minimum. Slow, cool fermentation in stainless steel retains the crisp fruit flavours. Cellaring is normally avoided to retain the youthful freshness of the wine. Tastes like cut grass, gooseberry, capsicum/bell pepper, with riper styles displaying melon, nectarine or passionfruit. Enjoy with tangy food – avocado, oysters, trout, salmon, mussels, crayfish or salads.
Pinot Noir is grown mostly in Marlborough, Otago, Waipara and Wairarapa. Winemaking tends to follow a very different path to most reds, as the grapes have less tannin. Bunches are usually de-stemmed and then left to cold soak for days before fermentation. Open-top fermenters are the norm. Cellaring is recommended for up to five or six years. Tastes like strawberries, raspberries, cherries and plums. With age, it develops mushroom and earthy characters. Enjoy with salmon, turkey and veal for the lighter styles, lamb, duck and venison for the more full-bodied versions.
Pinot Gris is grown mainly in Marlborough, Otago and Hawke’s Bay. Winemaking is gentle, partially to avoid colour from the pink grape skins. Cellaring is not recommended for long periods. Tastes like pears, apples and stone fruit, and often apricot in warmer regions. Enjoy with creamy pasta, seafood or delicate fish.