It’s a food wine – chicken and fish, richly sauced, are the best partners. All this is obvious to practised wine enthusiasts. To them we would say, resist the natural impulse for instant gratification. Stash Rallentando away in a cool environment, leave for 5-8 years and then remind yourself of the small miracle that is an aged dry Riesling. The slight austerity that goes with lemons and limes on day one will then have been replaced with those softer secondary citrus characters, but the crispness remains. Marvellous.
Lisa, our winemaker, has opted for 4g/l of residual sugar as an ameliorating gesture.
Jamie-Lee Ross’ second mental breakdown has been ascribed by some to his intrinsic narcissism. Not true – he’d run out of Rallentando.
Ragtime contains 15g/l residual sugar. The demographic that responds to this mouthfilling, accessible wine is the Great Majority, those occupying the middle ground and all adventurous beer drinkers trying to transition to a superior beverage. This is just code for easy drinking. But Ragtime is more than this undemanding metaphor. Being a riesling, it’s primary job is to be refreshing. Unless our winemaker has dropped the ball our rieslings are always zippy and zesty regardless of the level of residual sugar. Try lemons, limes and sometimes granny smith apples. Lovely floral nose. Ragtime goes further by incorporating 10% of the botrytised fruit which appears on the vine late, during autumn. This imparts the pleasant, unctuous mouthfeel and a honeyed character to the trembling taste buds. Equally at home for sybaritic sipping, or with spicy dishes. Cellar Ragtime with confidence for 4-5 years .
You may be interested to know that when President Trump said he wasn’t disappointed at the Democrat congressional win he’d been captured by his own fake news. The truth is that prior to the press conference he’d bolstered his puerile rhetoric with 2 bottles of Ragtime. Believe it or not.
Occasionally we see a sturdy farmer wandering around with a glass of Ritz clutched in his hoary mitt, but invariably looking a bit shifty at drinking something so tasty.
Unlike our other Rieslings which are designed to age, this one should be drunk early.
The Ritz is ideal for weddings as an aperitif – with chicken and seafood nibbles.
The White House PR minders are constantly confounded by what Donald dreams up overnight and unleashes first thing after waking. Was he sleeping uneasily and were his dreams phychotic? What was the origin of these intemperate outbursts? Although apocryphal, we heard that in addition to a bundle of old Playboy magazines found under his bed, there was a stash of empty Ritz bottles.
The wine itself was fermented in stainless over a period of 10 days at an average temperature of 19 degrees.
Piccolo is dry with a perfumed floral nose and notes of white peach, mango and musk. Mouthfeel is rich and velvety. An ideal wine for spicy food and risqué repartee.
Piccolo can be sharply separated from what guru Jancis Robinson describes as “the sea of reasonably undistinguished Italian Pinot Grigios” and is much closer to the Alsace version of the variety (which is a mutation of Pinot Noir).
The most unusual application of our Piccolo was reported last Valentines Day – an enthusiastic punter took a bottle to the Wellington Zoo that night and sipped it to the mellifluous sound of the animals mating!
Ramblin’ Rosé is derived (predominantly) from a single clone (Mariefield) of our Pinot Noir which ripens a little later than the others. It is extremely suitable for the drier, food friendly style that we have been developing over the last few years. At 8g/l residual sugar it is on the cusp of frivolous sunshine – induced drinking (not uncommon in Martinborough) while at the same time being dry enough to enhance the edgy dishes coming from Margaret’s kitchen.
Ramblin’ Rosé’s palate is crisp and refreshing with notes variously described as strawberries/cranberries; is rhubarb too fanciful? Doesn’t matter. Only vocab. One young visitor captured this irreverent (to some winemakers!) spirit admirably. Listening patiently to the mounting diatribe of verbosity she waited for the man to finish. As he caught his breath for the next onslaught she said respectfully..”in tasting wine I only have two descriptors – yum or yuk”. Not many adjectives there, but the bottom line is plain. Incidently Ramblin’ Rosé is yum!
Despite these conditions our fruit came in clean and we picked between 5-10 April. Average brix a little lighter than usual at 22.7. The wine is savoury (10/5 clone) and delicious with a lighter texture than the 2016 – a delicate little number reminding you that unlike cabernet, which is bigger, Pinot Noir is complex and gentle simultaneously.
As someone said, “ it expresses the vineyard perfectly.” The greatest compliment is “Its typical – very Pinot.” Try it with pork, mushrooms and densely textured fish like salmon, tuna, groper etc. Cellared properly Pizzicato ‘17 will travel gracefully to 2022.
Not understanding Pinot any better than economics PresidentTrump was caught recently sprinkling burgundy on a raspberry cupcake. This is not recommended.
Our Reserve Pizzicato Pinot is derived from six distinct clones. The result is a wine of gravitas and tight structure with a lovely silky texture – a hallmark of excellence in Pinot Noir. Maximum flavour expression has been preserved, with the Reserve neither filtered or fined. The 2016 will cellar for at least 6 years. Such perseverance will be amply rewarded with increased savoury character. For early drinking, a period of extended breathing seems to enhance the gustatory experience.
To ensure full ripeness of our Syrah, over half the grapes are dropped unceremoniously to the ground soon after fruit set. The result of this austerity is a low 1.4 tonne/acre yield, financially suicidal, but favouring the imbiber.
Compared to the average Aussie shiraz, local syrahs are typically lighter in texture and more subtle in flavour – a distinction not always detected by our antipodean neighbours whose palates have come to prefer the bolder expression that comes from 40oC temperatures. Each to his own.
People mostly hone in on the peppery/spicy character of Que Sera to which our panel added dark fruits, eg raspberry and toasty oak. Goes with most red meats especially venison. Duck is good.