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Larmandier-Bernier: Benchmark Blanc de Blancs

Dhall & Nash Fine Wines — Thu, 05 Feb 2026 01:47:47 +0000

5 February, 2026In Wondermakers, Winery Spotlight, Wines

Larmandier-Bernier: Benchmark Blanc de Blancs

“In a region that still produces far too many meager, brittle wines, Larmander-Bernier reminds us of the plenitude and texture of which great Champagne is capable.”
William Kelley, The Wine Advocate

Champagne has for generations been synonymous with celebration and prestige, but as with so many things nowadays, we’ve seen a significant veer towards commercialism and marketing. Vineyards and brands are being snapped up by corporate powerhouses and stakeholders who see the vines as plots on a graph.

To say that ‘small is beautiful’ and ‘big is bad’ is an oversimplification, we know – large Négociants and Maisons can (and do,) produce exceptional cuvées – however this is no longer exclusively their domain. There are some valiant Davids amongst these vinous Goliaths.

One of which is our beloved Larmandier-Bernier. At Dhall & Nash, we pride ourselves on respecting those who create wonders by patiently loving, toiling and knowing their small piece of earth through the generations – and this eighth generation family endeavour working 47 acres of meticulously tended organic & biodynamic vineyards embody our core values in every way.

Larmandier-Bernier – At Its Core

“Some growers are known for their focus on the vines, others for their attention in the winery, but few find a balance in every detail like Pierre Larmandier.”
Tyson Stelzer, The Champagne Guide 2018-2019

If one had to describe Larmandier-Bernier in an absolute nutshell, they’d say it’s a family estate specialising in organically-grown grands crus.

Their natural approach to the growing extends to their winemaking and they favour a very low-interventionalist style following their comparatively late harvest.

Their wines have garnered strong praise and a bit of a cult following from fellow winemakers, critics and day-to-day drinkers (more on this later…)

But let’s crack open the nut and drill down a bit.

Larmandier-Bernier – Eight Generations of Champagne

The Larmandier family have been involved in Champagne since the 1700’s, with the first written evidence of such being in 1756 (the same decade that the Gregorian calendar replaced the Julian calendar, so some could say they’re as old as time itself!)

“In 1856, there was an average harvest of 10 casks per acre: that doesn’t seem much, but in those days, there were no American vines, no fertiliser even. Only the soil and the sun could nourish the vines.”
Louis Prosper Larmandier (Current generation – Pierre’s – great-great-grandfather).

Production remained small for decades, the world was less globalised than now (said as we write about this from New Zealand.) Though small, the Larmandier reputation was big. In the 1950s Jules Larmandier, followed by his son Phillipe Allyre Larmandier, became a supplier for some of Paris’ greatest restaurants (La Tour d’Argent, Taillevent, Charlot roi des coquillages, etc.).

The birth of modern Larmandier-Bernier came in the early 1970’s (which we regret to inform you was over 50 years ago, even if it feels as though it should be 30…) Phillipe Larmandier combined forces with his wife Elisabeth Bernier – an owner of vineyards in Vertus, where they built their cellar.

In 1988, one Pierre Larmandier followed in his parents’ footsteps, returning to the profession that “runs through his veins.” Whilst the decision was one born of passion, it was somewhat expedited. Phillipe, his father, died at the age of just 44. Elisabeth stayed at the helm, holding it down until Pierre, who was at university, was able to complete his studies and return home. At this time, the vineyard holdings were around 10 hectares.

Pierre Larmandier – The Organo-Realist

Some of Pierre’s first decisions upon coming aboard at this family estate alongside his wife, Sophie, were to move into organics. “Only the soil and the sun,” was interestingly the passing comment made by his great-great-grandfather that would come to represent his philosophy quite well.

They started dabbling in 1992, and then doubled down by moving to fully biodynamic viticulture by late 1999 after a trip to Burgundy’s Domaine Leflaive.

“It was really there that we realized you could do something serious with biodynamics,” Pierre told Robert Camuto for The Wine Spectator. It was around this time they began to use only indigenous yeasts in the fermentation process too. They have been certified organic since 2003 and biodynamically certified since 2004.

“Pierre describes himself as an ‘organo-realist,’” explains Tyson Stelzer in the 2018-19 Champagne Guide, “Every time I visit, he whisks me off in his four-wheel drive to one of his key plots in Vertus. “We’re not too concerned about a little disease in the vineyards. Some people say grass is a disease too!” Larmandier cultivates grasses in the mid-rows during winter and ploughs until close to harvest.”

“He considers an absence of herbicides to be the key in the vineyard. ‘Organic or not is less important than abandoning herbicides,’ he suggests. ‘Everyone says they control weeds by ploughing, but I see them spraying with herbicide!’”

Pierre’s passion for what he creates is evident and he has taken the baton from his parents and carved his own path with it. “My parents made wine that was fine and elegant, but it was just fine and elegant, without depth,” he recalls as he speaks to Camuto, “With their enologist, they were always trying to make something with less taste. And I said, ‘That’s too bad.’”

This take on organics and biodynamics was not necessarily usual for the time. Camuto reckons that Larmandier-Bernier “broke the mold” and 88 Bamboo proclaims “when it comes to Champagne, it is none other than the Larmandier-Bernier house that has ushered the practice into this hallowed region.”

“I thought I could be five years ahead of the others in giving up on chemical farming,” Pierre observed to William Kelley, “but I never imagined that I might be fifty years ahead!”

Even today, under 10% of vineyards in Champagne are organic, (Apx 8.1%) and even fewer are biodynamic. Believe it or not, this is a marked increase from around just 1% in 2009, which really highlights just how unique this philosophy is in the region.

Despite his head-first deep-end dive into running things, Pierre found himself amongst good company. There were a number of new-generation winemakers questioning Champagne’s status quo. “We were asking a lot of questions,” Pierre recalls to Camuto, “One of them was how to express terroir.”

And express he does.

Larmandier-Bernier – The Signature Style

“It’s not our objective to be consistent,” Sophie Larmandier declared at a masterclass in Sydney in early 2020, attended by Huon Hooke of the Real Review, “If you want year-to-year consistency, you will find the vineyard isn’t the same every year.”

“Healthy, ripe grapes for pure, mineral, authentic wines,” is the tagline at the top of Larmandier-Bernier’s website.

Beginning with grapes harvested at their peak maturity – picked late compared to many of the other growers. Pierre believes this allows them to concentrate on the flavours first and foremost, believing that before you can make good champagne you must first make good wine.

“Along with an expression of minerality, his priorities are roundness and linearity achieved by harvesting grapes at optimal ripeness of around eleven degrees of potential, compared with most in Champagne who aim for around nine”, explains Tyson Stelzer, ‘It is important for us to work the soil to achieve a lower pH in the wine, allowing us to wait longer to harvest, to achieve ripeness without lacking freshness.’

“His sensitive and non-interventionist approach informs all he does.”
Tyson Stelzer, The Champagne Guide 2018-2019

This also extends to a desire for complexity and depth in the wines without over-handling. Pierre understood that as things had changed in the vineyards, so too must they change in the winery.

He found the way in which they were doing things was making the wines too acidic and difficult to drink.

“Previously, the base wines were so acidic they hurt to drink,” he said. Now, after fermentation with indigenous yeasts, the wines are matured in casks and wooden vats to enable them to breathe.

Larmandier-Bernier also bottles quite late for the second fermentation and has a very low dosage regime, which naturally encourages malolactic fermentation with the warming spring temperatures. The highest dosage used here is 4 g/litre. “We use the dosage to preserve the length,” they explain to Jamie Goode’s Wine Anorak.

Shortly after their organic certification, Pierre created “perpetual reserves” for their Latitude and Longitude base wines. “Traditionally, Champagne producers have kept reserves of single-vintage base wines to use for blending in non-vintage bottlings,” explains Camuto, “Perpetual reserves— pioneered by Selosse and inspired by the Spanish solera system of fractional aging for Sherry—age vintage after vintage together in one cask to create a reserve wine with added aged notes and complexity. In every vintage, the Larmandiers add the newest wine to the perpetual reserve while using the reserve for up to 40 percent of the blends they make that year.”

This perpetual reserve lends complexity and maturity to their wines, meaning that even though consistency isn’t the target, quality and signature is more easily expressed in the assemblages and the real voices of the vintages can shine through their millésime bottlings.

Larmandier-Bernier – The Next Chapter

Despite enduring passion and energy, Pierre is no longer a spring chicken. The future of Larmandier-Bernier is being discussed, and it looks bright.

Since they took the reins, Pierre and Sophie have doubled the estate vineyards to 47 acres, with production reaching about 13,000 cases annually. An exceptional starting point for the next era to run from.

“Sophie, Pierre, Arthur and Georges just want to get it right and do it well…” states their website, officially introducing Arthur & Georges to the fold. Arthur and Georges are Pierre & Sophie’s sons and are very much a part of day-to-day operations at Larmandier-Bernier. Arthur had cut his teeth marketing for Chanel for a few years, and Georges was an aeronautical engineer before they returned to the fold.

““I told them ‘Do what you want in life,’ but I showed them the trade,” Pierre says to Camuto, “I said, ‘The life of a vigneron is short. You have maybe 30 vintages in your prime, and 30 years go fast.’”

Under quite different circumstances to how he came to the helm, Pierre enjoys experimenting, teaching and learning alongside his boys. Currently they’re fermenting some base wines in stoneware amphorae (which we look forward to hearing about).

In 2024, the Larmandiers also announced that they’re launching a new expansion project of their barrel room and cellar. This will prolong the maturation both in barrel and in bottle, always digging into the chalk to enjoy ideal temperature and humidity conditions.

Côtes de Blancs and Vertus

The Larmandier-Bernier estate is located on the terroirs of the Côte des Blancs, at the very heart of the Champagne vineyards where Chalk is king.

(We’ve got a great read on how soil types affect the vineyards and consequently the wines here, if you wish to go down the dirt rabbit hole.)

Geek talk: Limestone soils are naturally alkaline with high pH levels that can reflect sunlight to promote photosynthesis. These soils tend to be neutral shades of white, grey, or beige, and have ancient origins. After water receded from now-dry Jurassic seabeds over 200 million years ago, an array of fossilised shells, coral and other debris accumulated to form calcified sediments. Those remains give limestone its distinctive chemical makeup, called calcium carbonate.

Larmandier-Bernier’s holdings:

Grands crus: Cramant, Avize, Oger
Premier cru: Vertus
Acres: 47 acres
Chalk type: Outcropping Campanian chalk
Grapes: More than 90% of Chardonnay
Average Age: 35 year old vines

Acclaim

We can harp on about this benchmark Blanc de Blancs producer until the cows come home but consensus is key. Our voice is but one of many singing these praises, and here’s a small selection from the experts and critics…

“What Larmandier-Bernier achieves with Chardonnay, so Egly-Ouriet manages for Pinot Noir: wines of riveting purity and concentration.”
Andrew Jefford, The New France

“As I’ve written before, Larmandier-Bernier numbers among the Côte de Blanc’s—and Champagne’s—finest estates. Based in Vertus, the Larmandier family farms organically and harvest late, vinifying the resulting wines in wood. The result is vinous, elegantly muscular Champagnes that are concentrated but precise.
In a region that still produces far too many meager, brittle wines, Larmander-Bernier reminds us of the plenitude and texture of which great Champagne is capable.”
William Kelley, The Wine Advocate, speaking on the 2016 Larmandier-Bernier Brut Nature Blanc de Blancs Premier Cru Terre de Vertus

“Larmandier-Bernier exemplifies the levels of purity and mineral focus that can be drawn out of primarily premier cru terroirs with sufficient care and attention. These exceedingly fine wines rightfully rank high among the finest of Champagne’s grower-producers.”
Tyson Stelzer, The Champagne Guide 2018-2019

“Five years ago, in a restaurant in the hills outside Verona, I drank my first bottles of Larmandier-Bernier. I am not a wine reviewer who scores wines in blind tastings. Nor do I have special expertise in sparkling wines. But I love complex and elegant liquids, and those first sips of Larmandier-Bernier… were stunning. The wine lit up my palate like the stations of a pinball machine. It was creamy and mouth-filling with a deep yeastiness and a chalky, mineral texture, but at the same time, it flashed energetic freshness as it rolled along the tongue.”
Robert Camuto for Wine Spectator in his article, “Falling for Champagne (Again): Part 1 –How Larmandier-Bernier broke the mold.”

“The wines, which are almost all blanc de blancs (pure chardonnays) from the great villages of the Côte de Blancs, such as Avize, Cramant, Oger and Vertus, have a high profile and strong demand in this country. You’ll find them on the wine lists of all the best restaurants in the capital cities.”
Huon Hooke for The Real Review

“Only wine nuts know their Larmandier-Bernier (one of my favourite champagne growers…) from their Laurent-Perrier (one of the grandes marques). In some circles it would take a certain confidence to serve champagne from a little-known grower, however good, especially since from a distance it can be so difficult to tell a lovingly crafted grower’s champagne from a cheap, mass-market buyer’s own brand.”
Jancis Robinson in her article “Champagne – a wine or a brand?”

Our own Aliénor Visits

In 2025, our own Aliénor visited Larmandier-Bernier on her trip home to France,

”Pierre Larmandier’s wines are a dialogue with the vineyard: long lees contact, Stockinger casks, minimal intervention, and little or no dosage allow the freshness, salinity, and chalk of the Côte des Blancs to speak clearly, sip after sip. ‘I am so excited for the comeback of the Longitude. If you’ve tried the Latitude, it’s expansive across the palate, but the Longitude is all about minerality, linearity, and raciness!”

Gallery: Aliénor Visits Larmandier-Bernier

13 February, 2026

The Wines

NV Larmandier-Bernier Latitude Extra Brut

Available in 750ml, 1.5L, 3L
100% Chardonnay
40% Reserve wines
2g/l Dosage
Fermentation (indigenous yeasts) and malolactic fermentation begin spontaneously in wood. Matured on the lees during their first year, with no filtering or fining being carried out.
Blending and tirage are carried out in July. The bottles are taken down into the coolness of the cellars and stacked on lattes, the second fermentation takes place and maturation goes on for at least two more years. Each bottle is disgorged by hand 9 months before being released.

In the past, this cuvée was known as “Tradition”, a name chosen in the 1970’s by Pierre’s parents.

Antonio Galloni’s Vinous, 94 Points: “The NV (2022) Extra Brut Blanc de Blancs Latitude is stellar in this range. Broad and ample, the Latitude is so impressive. Lemon confit, marzipan, tangerine peel, mint and chalk are dialed up. More than anything else, I am so impressed with the wine’s sheer palate presence. There’s gorgeous density and character here.”

William Kelley for The Wine Advocate, 91 Points: “The latest rendition of NV Extra Brut Blanc de Blancs Latitude is excellent, offering up aromas of lemon oil, wet stones and white flowers. On the palate, it’s medium to full-bodied, bright and precise, with good concentration, racy acids, an ultra-fine mousse and a long, chalky finish. As usual, this is a classy introduction to the Larmandier- Bernier range.”

Huon Hooke, 95 Points: “Very bready, smoky bouquet. Very fresh and crisp in the mouth, dry, savoury, lush flavour, low-dosage style, with superb acidity. Small flowers, subtly complex, and the aldehydes are under control.”

Tyson Stelzer, 94 Points: “It encapsulates the gorgeous freshness of young Vertus chardonnay in its grapefruit, freshly picked apple and lemon blossom aromas, while boring deep into its chalk mineral structure, building great textural presence, amplified by the spicy, nutty complexity of barrel fermentation.”

NV Larmandier-Bernier Longitude 1er Cru

100% Chardonnay
40% Reserve wines
2g/l Dosage
Fermentation (indigenous yeasts) and malolactic fermentation begin spontaneously in wood. Matured on the lees during their first year, with no filtering or fining being carried out.
Blending and tirage are carried out in July. The bottles are taken down into the coolness of the cellars and stacked on lattes, the second fermentation takes place and maturation goes on for at least two more years. Each bottle is disgorged by hand 9 months before being released.

“Longitude” originates exclusively from the Chardonnay grapes grown on the Côte des Blancs: Vertus, Oger, Avize, Cramant, which form a line close to the 4th meridian.

William Kelley’s The Wine Advocate, 93 Points: “The latest rendition of the Larmandiers’ NV Longitude Blanc de Blancs Premier Cru Extra Brut is predictably superb, offering up scents of waxy lemon rind, crisp yellow apple, dried white flowers and fresh hazelnut, followed by a medium to full-bodied, vinous but precise palate that’s pure, delicately textural and captivatingly weightless despite its undeniable intensity and concentration, concluding with a complex, mouthwateringly saline finish. It’s hard to think of a better value in Champagne.”

Tyson Stelzer, 95 Points: “Purity of white peach and preserved lemon is impressive, with the complexity and depth of a lesser vintage base already building spicy notes of fig and toast. As always, it is the tremendous minerality of these terroirs that is most engaging, gliding long and seamless from start to finish. A complex and creamy blanc de blancs of great depth, upholding lively acid tension on a very long finish.”

Decanter, 93 Points: “There’s an extra dash of mineral energy and zesty length in this cuvée Longitude, which brings together fruit from Larmandier-Bernier’s home village of Vertus with other fruit from the Côte des Blancs, over the true entry level Latitude that tends to make it worth trading up. Subtly creamy and peppery, yet fulsome in white peach, pear and lemon oil, it gains a savoury, umami depth from 40% addition of perpetual reserve. Always a model non-vintage blanc de blancs.”

88 Bamboo: “True to form, the Larmandier-Bernier Longitude has a distinct linearity to it, the flavours clean and precise yet not ever withholding richness. This all whilst at the same time showcasing those beautiful and beguiling aromas typical of long lees ageing with those plucks of fresh dough that’s presented as this musty, flour-y plume that has an almost chewiness to its aromatics, before delving deeper into toasted bread crusts territory. The body is rich and rounded, yet elegant and lifted, just the right weight without weighing, the acidity then bright and accented but neither sharp nor pointed. It leans in the direction of oxidativeness, with these bruised orchard fruits offered at such generosity. It was even more delightful given that it embodied such energy and liveliness that carried it vibrantly through the finish with still much more left in the tank. Such length! It finally ends in a seamless, clean and crisp note that is entirely refreshing!

What I really love so much about this is that it can be as straightforwardly enjoyable as you want or as much an intellectual exercise if you sit on it! Taken at face value, it’s clean and energetic, a precision that is apparent as it is pleasurable even without much interrogation, filled in with all of those lovely notes of a bakery at work, apple pie filling, fresh Mediterranean lemons with then a drizzle of maltose candy. Yet if you dive deeper, it’s a masterclass (and this is just the most accessible Larmandier-Bernier cuvee mind you!) in clarity, balance, composition and choreographed cadence. It’s ridiculously accessible and easy to fall in love with, a joy on all levels and a definite and clear step into the world of Grower Champagnes.”

NV Larmandier-Bernier Rosé de Saignée

90% Pinot Noir
10% Pinot Gris
2g/l Dosage
This technique is rarely used in Champagne: the Pinot grapes are selected on a sorting table, partially destemmed and then macerated for 2 to 3 days before fermentation (indigenous yeasts) in tank or concrete eggs. Malolactic fermentation and then the maturation on the lees for nearly a year. The tirage is carried out at the end of July.
The wine is aged for at least another 2 years in the cellars, and the bottles are disgorged 6 months before being released.

William Kelley for The Wine advocate, 96 Points: “The latest edition of Larmandier-Bernier’s NV Extra Brut Rosé de Saignée is simply stunning, wafting from the glass with scents of minty red apples, rose petals and blood orange. On the palate, it’s medium to full-bodied, pure and elegant, with a concentrated core of vibrant fruit, a pinpoint mousse and a long, beautifully fragrant finish. This wine’s alliance of delicacy and intensity makes it one of the most exciting rosé bottlings being produced in all of Champagne.”

Antonio Galloni’s Vinous, 93 Points: “The NV Rosé de Saignée is laced with cranberry, orange peel, cinnamon and dried flowers. It’s a gorgeous, seductive Rosé, a Champagne that deftly marries the textural richness that was once such a focus in this bottling with the greater sense of vibrancy that informs today’s wines. Clean mineral accents shape the deceptively understated finish. The blend is 90% Pinot Noir and 10% Pinot Gris, an unusual combination that works quite well here.”

Tyson Stelzer, 95 Points: “This wine is a paradox of the highest order, a salute to the genius of its maker and the depth of its old-vine sources. How a 100% Cote des Blancs rosé from an elegant east-facing Vertus site can land midway between a graceful champagne rose and an expressive red cherry pinot noir is truly astounding. Pierre Larmandicr set out to make ‘a rose, not a white champagne with colour’, marrying the power of pinot noir with the elegance of the village and goodness, has he done it! It’s magnificently youthful, alive with jubilant rose petal, pink pepper, strawberries, raspberries and greengage plums, vibrant. primary and characterfully expressive. layered with mixed spice and white pepper. It’s framed in refreshingly elegant yet perfectly ripe acidity and wonderful chalk minerality of deeply penetrating structure that integrates seamlessly with super-fine tannins. Delightful harmony and persistence top off a brilliant rosé.”

2014 Larmandier-Bernier Vieille Vigne du Levant Grand Cru

100% Chardonnay
2g/l Dosage
100% Cramant
Fermentation (indigenous yeasts) and malolactic fermentation begin spontaneously in wood. Matured on the lees during their first year, with no filtering or fining being carried out.
The tirage takes place in July. There’s no blending with other years, and no blending with other terroirs – this is a single-parcel Champagne. The bottles are taken down into the coolness of the cellars and stacked on lattes, the second fermentation takes place and the maturation continues slowly for 9 more years.

The old vines of the Levant face south-east and benefit from an exceptional terroir. They are between 60 and more than 85 years old. Their roots go down deep, and the diversity of the old vine stocks contributes to the complexity of the wine.

William Kelley for The Wine Advocate, 95 Points: “Disgorged in March 2023, the newly released 2014 Extra-Brut Blanc de Blancs Grand Cru Vieille Vigne du Levant unwinds in the glass with aromas of crisp stone fruit, freshly baked bread, white flowers, buttery pastry and clear honey. Full-bodied, pillowy and chiseled, with a sweet core of fruit, tangy acids and a penetrating, electric finish, it’s a terrific success.”

2016 Larmandier-Bernier Les Chemins d’Avize Grand Cru

100% Chardonnay
2g/l Dosage
100% Avize
Fermentation (indigenous yeasts) and malolactic fermentation begin spontaneously in wood. Matured on the lees during their first year, with no filtering or fining being carried out.
The tirage takes place in July. There’s no blending with other years, and no blending with other terroirs – this is a single-parcel Champagne. The bottles are taken down into the coolness of the cellars and stacked on lattes, the second fermentation takes place and the maturation continues slowly for 6 more years.

Originating from our two vieilles vignes vineyards in the heart of Avize and the latest of special Champagnes, this distinguished cuvée should be tasted on “alone together” occasions…

Kristaps Karklins for The Wine Advocate, 96 Points: “The 2016 Blanc de Blancs Les Chemins d’Avize, disgorged in April 2024 with a dosage of two grams per liter, is a particular success. Hailing from Le Chemin de Flavigny and Le Chemin de Plivot, located in a flat part of Avize at the bottom of the slope, these are some of the last plots to be harvested, as the fruit ripens more slowly here. Vinified in 20-hectoliter Stockinger vat and barrels of various sizes, it was matured on its lees for 10 months. Informed by the concentration of 50-year-old vines, lower-than-average yields due to mildew pressure and a late-ripening season, it opens from the glass with aromas of marzipan, baked bread, lemon zest and beeswax. Elegantly muscular and vividly chalky, it’s layered and harmonious, underpinned by bright acidity, leading to a precise, long-lasting finish. A more tense, higher-acid version than 2015, it has more in common with the personality of the 2013 vintage.”

Essi Avellan MW, 94 points: “Chemin de Plivot and Chemin de Flavigny plots in Avize grow the grapes for this fine blanc de blancs with a quietly spoken elegance. Soft, richly fruity nose with cool restraint. The carefully mastered oakiness is in perfect sync with the fruit. On the palate, the silky texture and mineral bite bring notions of energy and finesse. Drinking beautifully today.”

Antonio Galloni’s Vinous, 94 Points: “The 2016 Extra Brut Les Chemins d’Avize Blanc de Blancs Grand Cru is a very pretty, exotic Champagne. White flowers, mint, chalk, white pepper and crushed rocks are finely sculpted. Low dosage of 2 grams per liter adds notable tension and verve throughout This savory, super-excessive Champagne will be a fine companion at the dinner table.”

2017 Larmandier-Bernier 1er Cru Terre de Vertus

100% Chardonnay
0g/l Dosage
100% Vertus
Fermentation (indigenous yeasts) and malolactic fermentation begin spontaneously in wood. Matured on the lees during their first year, with no filtering or fining being carried out.
The tirage takes place in July. There’s no blending with other years, and no blending with other terroirs – this is a single-parcel Champagne. The bottles are taken down into the coolness of the cellars and stacked on lattes, the second fermentation takes place and the maturation continues slowly for 6 more years.

A pure and frank expression of Vertus on a well-oriented, mid-slope plot. Very original thanks to its salinity and complexity.

Gault & Millau, 96 Points: “Very pretty nose, harmoniously combining ripe notes of dried apricot, mirabelle plum and roasted hazelnuts with juicy yellow peach, nectarine and round dried fruit (mango, pineapple). On aeration, almost toasty notes appear, but without excess. The palate is delicious, with ripeness transcended by incredible freshness and minerality. The palate is all sweetness, light and caressing at the same time, with endless length, without tiring the palate. A great champagne to be enjoyed as an aperitif, at the table or as an after-dinner drink.”

Kristaps Karklins for The Wine Advocate, 93 Points: “The 2017 Brut Nature Blanc de Blancs Terre de Vertus, which derives from two east-facing plots within the same lieu-dit in Les Barillers, located mid-slope, imparts a very mineral, almost crystalline character. A vineyard that rarely produces powerful wines, even in the context of 2017, it has retained its personality, though it’s a little more generous and slightly less focused than the 2016 rendition. Unfurling from the glass with aromas of lemon peel, honeysuckle and oyster shell, it is medium-bodied, racy and saline-tinged and can be approached before the last year’s release. It was disgorged in May 2023.”

Antonio Galloni’s Vinous, 93 Points: “The Brut Nature Blanc de Blancs Terre de Vertus 1er Cru 2017 is creamy, open, and very seductive. Readers will discover a generous and sensual champagne that seduces from the very first sip. Vinification and aging in oak barrels soften its contours. Aromas of dried pear, crushed flowers, mint, and chamomile develop beautifully over time. This is a fine result in a very difficult year. No dosage. Disgorged in May 2023.”

Mike Bennie’s The Wine Front, 95 Points: “This has some concentration and depth, for sure. Slick texture with a core of lime and oyster shell, some fino sherry characters, baked apple, cinnamon spice uplifting, some sour dough notes and preserved lemon. While rich, the acidity is briny and bright, cooling and slips through any generosity to add polish and shine. Almost chewy texture.”

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Marlborough – So Much More Than Just Savvy

Dhall & Nash Fine Wines — Tue, 30 Sep 2025 20:42:55 +0000

1 October, 2025In New Releases, Wondermakers, Winery Spotlight, Wines

Marlborough – So Much More Than Just Savvy

A look at this incredible region through the lens of our newest producer, Zephyr

It’s no secret that our beloved Aotearoa New Zealand punches above its weight on the world stage of wine, and a huge part of that is thanks to the Sauvignon Blanc coming out of Marlborough.

We have a thousand praises for the bright, zesty style brimming with green perfumes and tropical lashings of flavour (We could do with a glass right now actually, come to think of it…) but we must remind ourselves not to get tunnel vision when it comes to this remarkable wine region, as easy as it is.

A recent addition to the Dhall & Nash Whānau that is reinforcing this for us and exciting us no end is Zephyr – a family estate producing expressive and organic single-vineyard wines across the board. We can’t wait for you to meet them, but first, let’s set the scene…

A Small Region, A Big Impact

Marlborough sits at the top of New Zealand’s South Island and is home to just over 50,000 people. Its biggest city is Blenheim, which around 30,000 of the Marlborough residents call home.

Aside from making phenomenal wine, the Marlborough region is known for its breathtaking scenery and coasts – from secluded bays and islands in the Sounds to the open coast south of Cape Campbell, Marlborough boasts about 1,800km of coastline.

Combine this with being named the official sunniest region in New Zealand and it means a lot of people want to experience a slice of the good life…

“In 2010 international and domestic travellers made a total of 1.367M visits to the region… International visitors made a total of 370,000 day and overnight visits to the Marlborough region in 2010 representing 27% share of total visits to the region for the year. Domestic visitors made a total of 996,000 day and overnight visits to the region in 2010 representing 73% of total visits to the region for the year.”
– Marlborough District Council, Structure of the Community Report

For a region of just over 50,000 (even fewer in 2010 when the data was reported,) those numbers are staggering and clearly indicative of the region’s appeal.

Marlborough’s Climate

As touched on above, Marlborough is officially New Zealand’s sunniest region. In 2024, NIWA reported that they clocked up 2,769 hours of sunshine, and overall enjoy an oceanic climate with warm, dry summers and cool winters. Snow rarely settles lower than the mountain-tops, but that doesn’t stop the brisk morning air from holding some bite!

The strong coastal influence and long sunshine hours mean that while the days during the growing season are warm, they often benefit from a cool sea breeze in the evening.

Hailed as one of New Zealand’s most sunny and dry regions, Maori referred to the Wairau Valley as ‘Kei puta te Wairau’ – ‘The place with the hole in the cloud’.

Marlborough’s Soils & Geography

While the district itself extends into the Sounds and all their peninsulas, bays and islands, most of the wineries are centred around Blenheim and another town called Seddon. Here, there are free-draining alluvial gravels perfect for viticulture. Many are between the Richmond Mountain Ranges to the north and the Wither Hills to the south, which protect it from extreme weather conditions.

Marlborough and Wine

A History

Okay, we know why we’re all here (wine!), so let’s delve in.

Marlborough is New Zealand’s largest wine region, churning out a staggering 75% of the country’s overall wine production in 2020, 70% of NZ’s vineyard area and 85% of its wine exports.

Across Marlborough’s 30,444 hectares, over 26,000 of those are planted to Sauvignon Blanc, so there’s no denying the winegrowers know what does well!

The first official records of viticulture in Marlborough are from 1873, when one David Herd planted a small vineyard of Brown Muscat in Fairhall. Sadly, in 1931 his son pulled up the last of the vines, and no others were recorded in the region for the next forty years.

In 1972, Marlborough County Council Livestock Instructor, S.G.C. Newdick, in fact wrote “Vineyards: in regard to these, as there is a glut on the market of grapes there does not appear to be any likelihood of vineyards starting up in Marlborough in the foreseeable future.” Oh, how wrong this proved to be!

In 1973, exactly 100 years on from the first plantings and one year after the prediction of minimal vineyard success, Montana started planting vineyards in Marlborough, marking the start of commercial winegrowing.

Marlborough Wine explains, “At the celebration ceremony, Frank Yukich, the man behind the plan to buy land and plant grapes here made the statement that “Wines from here will become world famous.” At the time, no one took him seriously but the prophetic words would go on to be remembered as this variety took Marlborough’s name to the world.”

It was in 1977, not even 50 years ago, that the Marlborough Grape Growers Association was established (which would go on to become Marlborough Winegrowers Association) and by the 1980’s the region’s plantings were increasing – much to the frustration of the government who were offering landowners $5,000 for every acre of vines they tore out, but some determined vintners persevered and started looking to Sauvignon Blanc.

In 1985, just 12 years after the first plantings were made, Marlborough was launched onto the world stage. A Cloudy Bay Sauvignon Blanc made by David Hohnen & Kevin Judd was – to everyone’s shock – voted the best Sauvignon Blanc in the world by Wine magazine.

In his 2018 book Red & White, Oz Clarke credits this first vintage with nothing less than a varietal revolution:

“New Zealand’s Cloudy Bay Sauvignon Blanc 1985 – The first vintage of what became the world’s most famous white wine, and forever changed our view of what white wine could and should taste like.”

Even Queen Elizabeth II visited after that, paying a visit to Brancott Vineyard in February of 1989!

The area under vine in Marlborough expanded rapidly – a five-fold increase in just 15 years in fact! In 2003, there were 4,516 hectares of vineyards, and in 2018 there were 23,102 hectares. Today, that’s increased again, with 30,444 hectares reported in 2024.

Marlborough Sauvignon Blanc

The Flagship

We know the title of this blog is literally “So Much More Than Just Savvy” but you can’t talk about what else Marlborough does well without talking about its flagship.

After Cloudy Bay’s resounding success on the world stage with their Sauvignon Blanc 1985 being dubbed the best in the world, vintners took notice. Sauvignon Blanc had already been growing in popularity through the 80’s but this result cinched it! And from there, there’s been nowhere to go but up.

“New Zealand sauvignon blanc has to be one of the most successfully marketed wines of the past century. This grape is, of course, planted around the world, and originally French, but it has become so wrapped up in the identity of New Zealand wine, and so at the forefront of our minds, that several people I know who have heard of New Zealand’s take didn’t know that sauvignon blanc also constitutes many appellation wines from the Loire and Bordeaux.”
Hannah Crosbie for The Guardian

Plantings have increased exponentially and one, Sauvignon Blanc is our pin in the world wine map. Jamie Goode explains in Meninger’s International that “The success of Sauvignon is due to its unique flavour profile. The typical Marlborough character is one of green notes well integrated with citrus brightness and exotic tropical high notes, all kept laser sharp by high acidity.

New Zealand wine scientists have discovered that the region makes wines with very high levels of two groups of impact compounds, methoxypyrazines and thiols. Methoxypyrazines are responsible for green flavours: green pepper, tomato leaf, grassiness while thiols are responsible for passionfruit, grapefruit and tropical fruit aromatics. So good Marlborough Sauvignon is about greenness allied to thiol aromatic interest. This is what sets it apart.”

Our Corner of Marlborough

We’ve represented two wineries in Marlborough for some time now, both of which produce cracking Sauvignon Blanc of course, but they produce other wines too. Folium Vineyard is organic and dry-farmed in the Brancott Valley and Whyte Estate, also in the Brancott Valley with Theo Giesen at the helm.

But today, we’re thrilled to announce we’re adding to our Marlborough offerings with a producer making world-class single-vineyard wines across a broad range of varieties and styles.

Everyone, please meet…

Zephyr Wines

Single vineyard wines that express the ethereal, aromatic and structural flair of the Dillons Point Sub-Region of Marlborough.

The Glover family were early to plant grapes on their farm in Marlborough’s Dillon’s Point sub-region in 1988. Nineteen years later, led by eldest son Ben, the family launched Zephyr, a range of single vineyard wines from the farm.

The name Zephyr means ‘a gentle breeze’. Inspired by the prevailing wind that moderates their vineyards, it is the perfect fit for the Glover family. Never still, always on the go, always innovating and planning their next move on the farm, in the wines and with the family.

Today, rows of Chardonnay, Gewurztraminer, Riesling, Pinot Gris, Pinot Noir and Sauvignon Blanc have thrived in the fertile loam soils that provide Zephyr wines with lively aromatics, great depth of flavour and excellent structural longevity.

Zephyr wines are made in Ben’s trademark expressive style, elegant with personality. Ben has spent more than two decades making wine for some of New Zealand’s top brands, earning a reputation as one of the most talented and respected winemakers in the business.

“Many winemakers, like musicians and artists, invest a lot of themselves into their wines. This tends to make their wines an extension of their beliefs, choices and hard work, and their egos end up intertwined in the successes and criticisms of their work. It is therefore all the more surprising that Ben does not have a hint of ego about him despite being lauded as one of the foremost winemakers of his generation. He remains inquisitive, open-minded and disarmingly humble about his achievements while openly sharing what he knows about wine and winemaking.”
– Stephen Wong MW

The Glover Family Farm & Vineyard

The Opawa River runs along the southern boundary of the family vineyard and is the “lifeblood of the property.”

It is this river, over the centuries, which has flooded and deposited fertile silt loam onto the vineyard sites. Its waters are home to abundant plant, bird and fish life.

The soils are fertile, the aspect is north facing and the sub-region is described as ‘early country’, sheltered from the harsh southerly weather patterns, sitting in the lee of the Wither Hills to the south east of the Wairau Valley floor.

The vineyard is only three kilometres from the high tide mark and the vineyard is approximately 10 metres above sea level.

“Being close to the sea, in some years we see a very unique flavour profile in some of our wines. There is a distinctive umami note, a salty influence that creates a unique sense of place from this single vineyard site.”

The soil structure is Kaiapoi silt loam. It has a fertile soil profile, which borders the Opawa river. As you move north, away from the river, the soils become more clay loam in structure.

The Wines

Organic Blanc de Blancs

Vintage at time of writing: 2019

Organic Chardonnay

Vintage at time of writing: 2021
Vineyard: Brawn Vineyard, planted 1997
Serve with paua or crayfish bisque

Handpicked, pressed direct to barrel, feral ferment. Marlborough Chardonnay, flint, funk and lime; a coiled spring with richness and freaky talent.

Anne Krehbiel MW Decanter (93 Points, 2021 vintage): “There is beautiful drive and linearity here, real energy pushing everything forward and making you want to take another sip. Wonderfully resonant and long with both smoke and lemon. This single-vineyard organic Chardonnay from Dillons Point in Marlborough wears its oak and spontaneous ferment notes with aplomb.”

Wine Rater (93 Points, 2021 vintage): “Medium bodied, elegant, racy style with a creamy mid-palate and an oily viscosity. The structure is dry, taut, and lemony fresh, not unlike a very good Macon-Villages.”

Organic Sauvignon Blanc

Vintage at time of writing: 2023
Vineyard: Brawn Vineyard
Serve with rock cod, scallops, prosciutto or goats cheese

Lemongrass, salted lemon, sinew, fennel seed, white currant & lime.

Sam Kim’s Wine Orbit (94 Points, 2023 vintage): “It’s fabulously aromatic and inviting on the nose with grapefruit, crunchy apple, lime peel and green tea characters… Mouth-watering and super tasty.”

Cameron Douglas MS (94 Points, 2023 vintage): “A distinctive and very attractive bouquet… that speaks of site. The natural herbaceous quality of SB is a light touch with this example. Balanced, well made, refreshing, saline and ready.”

‘MKIII’ Sauvignon Blanc

Vintage at time of writing: 2023
Vineyard: Kerseley Estate Vineyards
Serve with rock cod, scallops, prosciutto or goats cheese

Designed to disrupt conventional thinking. The MKIII is all about line, texture, and secondary nuances.

Matthew Jukes (High Gold, 2023 vintage): “This was the finest and most complex Sauvignon Blanc of all 48 on show. While it is shaped like a super-elite Pouilly-Fumé, telltale Marlborough details focus the mind on the sublime purity of fruit and the skill required to add infinitesimal fractals of detail without applying brakes to the experience. With a majestic ‘high-gold score’ in my notes, this wine instantaneously catapulted itself to the top echelons of my Sauvignon Blanc experiences over the last twelve months.”

Organic Pinot Gris

Vintage at time of writing: 2024
Vineyard: Alice Mills Vineyard
Serve with Traegar BBQ’d smoked salmon with coconut cream and udon noodles

Shows pristine pertness, poise and precision. A touch of sweetness to ensure you get the ‘kick’ to keep you partying. A perfect elixir when you are in-between.

Bob Campbell MW (90 Points, 2023 vintage): “Delicately pungent floral aromas with pot-pourri, white rose petal and a suggestion of gewürztraminer-like lychee. Off-dry wine with appealing purity…”

Organic Riesling

Vintage at time of writing: 2024
Vineyard: Brawn Estate Vineyard, planted 1999
Serve with halloumi, mint & summer salads

Crisp, sultry, succulent, verve, gin & tonic acidity and a stunning refreshing vibrancy.

Matthew Jukes (2024 vintage): “Soaked in green apple skin bitterness and raucous gooseberry flesh tension, this is a wickedly impressive wine, seemingly designed for spicy Asian banquets, fresh-shucked oysters, butterfly clams in garlic and parsley and any other dish where you might ordinarily open a Manzanilla! But wait a couple of years, and you could be mistaken for thinking this wine came from Austria! An incredible shapeshifter, this is a marvellously competent and excitingly restless wine.”

Organic Gewürztraminer

Vintage at time of writing: 2025
Vineyard: Brawn Estate Vineyard, planted 2006
Serve with Asian pork & Bok choy, wash rind cheese or ginger loaf

Rose hip and ginger fragrances. Persian spice on the textural and unctuous palate.

Wine Rater (95 Points, 2022 vintage): “Rich, dry, tasty, textural wine with pleasant acidity to provide balance and plenty of power on the lingering finish. A very stylish rendition of the variety.”

Organic ‘Agent’ Field Blend (Orange)

Vintage at time of writing: 2024
Sauvignon Blanc (33%), Riesling (33%) and Gewurztraminer (33%)
Vineyard: Brawn Vineyard Estate

A breakfast negroni impersonator – fresh & saline with juicy tannins. Perfect late at night at the bar with quiet conversation, thoughtful prose and slightly secret intent.

Anne Krehbiel MW Decanter (92 Points, 2022 vintage): “… Super-light body that is absolutely mouthwatering. An unusual wine with slight yeasty funk and a perfect way to get into orange wine. Gorgeous tangerine and orange flavours and vivid freshness make for a most appetising wine, light in body but full on flavour. Bravo!”

Organic Pinot Noir

Vintage at time of writing: 2024
Vineyard: Settlement Vineyard & Yarrum Vineyard
Serve with smoked eel with buerre blanc and new potatoes

Unassuming, supple and subtle. A quiet achiever. Perfume, tension, sinew and length.

NZ National Wine Awards (93 Points, 2023 vintage): “Nice dark fruit, dark cherry, some violets, nice weighty palate, fine tannins.”

‘Robbers Dog’ by Off the Lead Productions

‘Robbers Dog’ wines are a side project by the Glovers, and pays homage to the saying “Off like a robbers dog” a phrase oft’ said by their “old man” when they had to scurry, act fast and leave the scene of something unbecoming.

They’re a dastardly dirty pairing of two natural wines from the wrong side of the tracks. Organic, low fi, natural expressions of the Glovers’ aromatic varieties; Riesling, Sauvignon Blanc and Gewurztraminer.

‘Robbers Dog’ Organic Pet Nat

Vintage at time of writing: 2025
Gewurtztraminer and Riesling
Vineyard: Brawn Vineyard
Field Blend. Unblemished, Natural New Zealand Wine.

This golden fizz pairs perfectly with summertime and good times. Bursting with pear drops, honeydew and candied quince.

‘Robbers Dog’ Organic Sauvignon on Skins

Vintage at time of writing: 50/50 blend of 2023 and 2024 vintages
Sauvignon Blanc (77%), Riesling (13%), Gewurztraminer (10%)
Vineyard: Brawn Vineyard
Field Blend. Unblemished, Natural New Zealand Wine. A small addition of Sulphur was added to each bottle during hand bottling.
George, Molly, Hazel, Eliza, Susie and Ben Glover all had a hand in this wine at some point in time.

Translucent golden straw with soft creamy aromas of fresh fennel root, stalky prince of wales feather, with a bright luscious, savoury palate commanding its own space in the sauvignon blanc sandpit.

The post Marlborough – So Much More Than Just Savvy appeared first on Dhall & Nash Fine Wines.

Winery in the Sky – An Italian Wine Dinner 15 Storeys Up

Aimee Hopwood — Thu, 31 Oct 2024 05:00:00 +0000

Join Harbour Society and Dhall & Nash for a journey to Italy, 15 floors above Auckland City with a wine dinner like no other at SO/ Auckland.

Enjoy a two-course family-style sharing dinner while you sip, swirl and savour handpicked Italian wines by Mont’Albano. The plates will be a melody of woodfired food, straight from Harbour Society’s signature oven and will include meat and seasonal veggies.

Three wines from Mont’Albano will be the stars of the show, showcasing incredible varietals and styles to suit all palates. Mont’Albano was founded in 1985 in the heart of the Friuli Venezia Giulia region, with wines from Verona, Abruzzo and Sicily. They are dedicated to creating niche wines that happen to be organic.

A table with sweeping views of Auckland city, fragrant food and delicious wine will set the scene among good company.

Book Today

Date: Thursday, 31 October 2024

Time: 6:00pm – 8:30pm

Location: Harbour Society at SO/ Auckland

Cost: $89.10 per person

The post Winery in the Sky – An Italian Wine Dinner 15 Storeys Up appeared first on Dhall & Nash Fine Wines.

Anthea: Your Newest Sober-Curious Crush

Dhall & Nash Fine Wines — Wed, 16 Oct 2024 18:48:30 +0000

17 October, 2024In New Releases

Anthea: Your Newest Sober-Curious Crush

Listen… we love wine. Shocker, right? Who’d have guessed. But life is about diversity! Twisting things up every now and then is something we love to do, so when Anthea came across our radar, our ordinarily-wine-trained ears perked up.

Anthea is a brand new non-alcoholic option to the New Zealand market, offering delicious and refreshing alternatives to wine and spirits. For a long time, those opting out of alcohol have been relegated to the kid’s soft drinks section of the drinks menu, destined to order ‘just a coke, thanks,’ eternally… but this era is over. Bring on the rise of Anthea: The grown-up, refined choice that’s anything but boring.

About Anthea

Anthea (or Antheia) was the ancient Greek goddess of human love, flowers and nature. She was known for her role in bringing beauty and abundance to earth through the blooming of flowers. She was worshipped with offerings of flowers during festivals and celebrations dedicated to her.

Anthea takes inspiration from this goddess and her affiliation with nature and connection. Hand-crafted, Anthea drinks utilise the power of natural botanicals to hand-craft satisfying, complex and refreshing beverages that are kind to the liver but hit the reward-centres in our brains hard.

A Winemaker’s Touch

Anthea drinks have been developed and hand-crafted by Darren Webster. After a decade of boutique winemaking in New Zealand and California, he has turned his talents to the quest for non-alcoholic beverages with the enjoyment and complexity of a wine.

Working from Riverhead, New Zealand, he creates unique flavour combinations starting with real flora, herbs, and spices to create enjoyable warmth and complexity similar to great alcoholic drinks.

Why We Drink

So why do we like to drink? Let’s break it down…

1. It tastes good!!

Simple as that. When drinking – whatever your order may be – we pick it because it tastes good. A hint of flavour here, a touch of bitter to offset it there… it’s all about when you take that first sip and go “ugh, yum.” According to the NY Times, (and we wholeheartedly concur), “a great non-alcoholic drink has all of the elements of a great alcoholic one”. Taste is very subjective, but there are key components that make a drink feel balanced, namely a harmonious blend of acidity, sweetness, bitterness, salinity, and water.

Anthea recognizes that those choosing non-alcoholic options aren’t always doing so for the fact they prefer the taste of a soft drink over say, a nice pinot gris with their pasta. (No hate if that is your preference though!) They often do this because soft drinks or juice are the only choices for them, and many consumers would love an alternative that isn’t so… kiddy.

Anthea drinks are dry/off-dry. There’s sweetness to them, but it’s far and away not their defining trait and in fact they’re very low in sugar. They’re flavoursome and complex, but not syrupy and are immensely refreshing. They hit all the keywords you want in a refined, proper drink, but with none of the alcohol.

2. It’s the Social Choice!

Many of us know that alcohol is often a normal part of our social interactions. “A box,” is fair tender for convincing friends to come over and give you a hand in the garden over the weekend and it’s almost unheard of to turn up to any dinner party without a bottle in hand (or at least our dinner parties…)

This normalisation can sometimes create an unwelcome pressure to drink. However, a lot of us want to reduce the amount we’re consuming or eliminate alcohol altogether. Deciding to ease back or eliminate alcohol is a very personal choice which we and Anthea understand and respect entirely.

“The [sober-curious] movement pushes back at the normalization of heavy drinking and stereotypes that those who do not drink are less social or have less fun,” explains Sarah Sheppard in their article ‘What does it mean to be sober-curious?’

3. It Helps Us Feel Good!

For anyone that’s ever experienced a hangover, you might know where we’re going here…

For nights where you don’t over-indulge though, there’s definitely something supremely relaxing about opening a drink, sitting down and just settling down for the night. It’s an unwinder for many people, and it’s a valid and measured vice for many responsible adults… but there’s no sticking our heads in the sand here. It can, in the long term, increase stress and sometimes dependency.

But… the ritual aspect of this practice does some heavy-lifting here. There’s more to drinking than the liquid itself – the act of selecting the bottle, opening it, hearing the pop/crack/ping and the gluggy sound of the pour all activate those reward centres telling you ‘it’s nearly time!’

We’re creatures of habit, and Anthea recognizes all these factors play into your imbibing experience. No supermarket plastic-bottles here! The Blanc & Blush Spritz’ come in 750ml glass ‘wine’ bottles, and the on-the-go spritzes have the ultimate satisfying can-plunk noise to get that dopamine going before you even get to enjoy the deliciousness. And believe us, it’s coming.

Health & Wellbeing

The elephant in the room with alcohol is overwhelmingly its effect on our health. Touched on briefly above, it’s something we can’t stick our heads in the sand about and something that we take notice of as a distributor of many fine wines, spirits and craft beverages. We always like to encourage responsible alcohol consumption when you choose to drink, and for when you choose not to, we want to make sure that your choices are equally as appealing and not patronising.

Anthea is not only non-alcoholic and delicious, but also;

Low in sugar
Low in calories
Vegan-friendly
Uses real botanicals including many with known health properties (eg. chamomile, goji, rosehip and lavender to name a few.)

The Facts & Numbers

“It’s a popular time to be sober. Interest in Dry January, a month when many forego drinking alcohol, has jumped 259% compared with the same period last year, according to an analysis by the food website Pantry & Larder.” Christina Campodonico wrote for The San Francisco Standard in 2023.

The Stats

(If you hated statistics class in school, you can skip this bit but let us data-heads enjoy some numbers and reports.)

Graziella Riant-Dalibard for Natural Origins starts off strong in her article, “According to the latest Fact.MR (1) report, “non-alcoholic spirits”, also known as 0.0, represent a market expected to reach $271 billion worldwide by 2033,” she explains, “The sector is very buoyant and has already seen its CAGR increase by 9.9% in four years to 2022, valued at $104.3 billion, the report states.”

Some people attribute the rise in popularity to the growing “sober-curious” movement, which tries to break the ‘norm’ of drinking not by shaming those who choose to drink but by welcoming anyone at any stage of their journey to celebrate it, whether they be ‘curious’ about cutting back or completely sober. The movement is all about not alienating those who switch it up and encouraging the personal choices involved… and it’s working. “The ‘sober curious’ movement is not just a fleeting trend. It’s a shift in the way people and generations are interacting with and thinking about alcohol use,” Nicole F. Roberts writes for Forbes Magazine, where she writes about global public health, behavioural science & innovation. “The percentage of college students aged 18 to 22 in the United States who stated that they refrained from drinking alcohol rose from 20% in 2002 to 28% in 2018.”

“It’s important to reiterate that being sober curious is different from sobriety. Choosing sobriety means abstaining from alcohol… On the other hand, being sober curious means reflecting on why, when and how you consume alcohol.”

Nicole F. Roberts, Forbes Magazine

The Market

It’s great to get the consumption trends from Stats NZ and the NZABC, but how is this reflected in the market? For both our on-and-off premise customers, you’ll be interested to know (and perhaps have experienced yourselves,) it’s definitely showing.

On-Premise

QT Auckland Food and Beverage Director Chad Mills spoke to Restaurant & Café NZ in July this year about the “Non-Alcoholic Resurgence.” Mills told them that having a decent non-alcoholic offering has become an expectation of his customers. “A simple soda or soft drink isn’t enough anymore,” said Mills.

Reflecting the public desire to enjoy non-alcoholic beverages not just at home but out and about are the number of lists being published by lifestyle publications. Media like Broadsheet, UrbanList, Stuff, and Denizen frequently publish pieces giving eager patrons tips on where they’ll find the best non-alcoholic options, highlighting those who’ve extended beyond the standard coke & juice choices many have come to expect.

Our research has also taken us into forums where we can see what consumers are talking about – straight from the horse’s mouth. Internet hub, Reddit, has an active community sharing interest in all sorts of topics, including recommendations from peers around where they should be heading. Check out a few below if you feel like a social media dig, or to have a nosy as to whether your establishment gets any shoutouts:

“Are there restaurants with non-alcoholic wines or can I only get Byo’s?” in r/auckland
“Restaurants/bars with good non-alcoholic options?” in r/wellington
“Non-alcoholic drinks at Bars” in r/wellington
“0% Wine – Why do no bars stock it here?” in r/chch
“Non-alcoholic wine & beer at any bars / restaurants in Welly?” in r/wellington

All of this to say – consumers are thirsty for more non-alcoholic options that are delicious, socially accepted and not condescending or boring. We believe Anthea offers a sophisticated and fun option for those sober-curious, completely sober, or just wanting something a smidge on the lighter side.

Off-Premise

FMCG Business earlier this year broke down the Circana’s latest liquor report, which pulls together grocery store sales and combines these with national statistics on liquor store sales, alcohol production and consumer survey data to build a comprehensive view of liquor trends and consumer behaviours. “Alcohol consumption in New Zealand is declining… it raises some important questions.”

“One explanation comes from the grocery market. According to Circana’s grocery market data, total alcohol sales have fallen 1.8% in volume in the past year. Once the second highest performing department, Alcohol has been relegated to fifth place – behind non-alcoholic beverages.”

The last few years has also seen the first Alcohol-Free Bottle Shops, dedicated entirely to providing 0% alternatives to the sober-curious consumers out there. Concrete Playground reported on Auckland’s first, The Curious AF Bottle Shop when it first opened in late 2022, where they threw shade at the state of offerings at the time, “the stunning space gives an insight into just how expansive the international alcohol-free drink selection is these days — and shows just how few excuses our country’s bars and restaurants have for offering nothing better than lemonade.”Since then, other outfits such as The Chiller, an online shop based in Auckland have popped up with extended ranges of 0% options.

Anthea Botanical Spritz Blanc 750ml bottle

Prosecco or bubbly alternative. Crafted with botanicals including Honeybush, Thyme, Lemon Balm and Chamomile. A seductive bouquet of peach and apple, complemented with floral and honey notes. Wonderfully fresh, with a creamy mousse, and a crisp, dry finish.

Available in 6 Packs
<0.5% Alcohol (Less than bread!)
Vegan-friendly
Made in NZ
Low Calorie
Low Sugar (5g per 125ml glass)

Check Availability

Anthea Botanical Spritz Blush 750ml bottle

Is there ever an occasion a pink bubbly is not perfect for? Blush is crafted from a blend of Schisandra berry, Rosemary, Lemon Balm and Thyme. A vibrant bouquet of strawberries & cream, underpinned with complex savoury notes. Followed by a round body with balanced acidity and satisfying finish.

Available in 6 Packs
<0.5% Alcohol (Less than bread!)
Vegan-friendly
Made in NZ
Low Calorie
Low Sugar (5.6g per 125ml glass)

Check Availability

Anthea Passion Spritz 250ml can

The Passion Spritz offers an elegant floral flavour, driven by notes of passionflower & elderflower – leading into the ripe, fleshy fruit of the botanic spritz base. A crisp minerality on the palate, leading into a clean & dry finish.

Drink on its own, or elevate your Passion Spritz by pouring over ice, top with a scoop of fresh passionfruit and garnish with a sprig of mint and edible flowers.

Available in 24 Packs
<0.5% Alcohol (Less than bread!)
Vegan-friendly
Made in NZ
Low Calorie (43 per serve)
Low Sugar (10g per can)

Check Availability

Anthea Spritz Royale 250ml can

The Spritz Royale offers bold and lively flavours of blackcurrant, balanced with a hint of lavender. A delicious, textural experience with a rounded & fruity finish.

Drink on its own, or elevate your Spritz Royale by pouring over ice, add a wheel of lemon and garnish with fresh lavender or edible flowers.

Available in 24 Packs
<0.5% Alcohol (Less than bread!)
Vegan-friendly
Made in NZ
Low Calorie (44 per serve)
Low Sugar (10.4g per can)

Check Availability

Anthea Goji Spritz 250ml can

The Goji Spritz offers vibrant pink berry aromas of goji, underpinned by soft & velvet rosehips. The bright, fruity flavours combine with the fresh notes of the botanic spritz base for a crisp, dry finish.

Drink on its own, or elevate your Goji Spritz by pouring over ice, adding peach slices and garnish with a sprig of thyme & edible flowers.

Available in 24 Packs
<0.5% Alcohol (Less than bread!)
Vegan-friendly
Made in NZ
Low Calorie (43 per serve)
Low Sugar (10g per can)

Check Availability

The post Anthea: Your Newest Sober-Curious Crush appeared first on Dhall & Nash Fine Wines.

Focus On: Organic Wines

Dhall & Nash Fine Wines — Mon, 16 Sep 2024 03:09:59 +0000

16 September, 2024In Focus On

Focus On: Organic Wines

Do the right thing for the Planet - drink organic

‘Mother Nature knows best’. ‘Eat well to feel well’. ‘You are what you eat (and drink)’. These age-old truisms certainly portray todays catch cry for healthier living and save-the-planet awareness. Is Organics in wine though just a fad or is it the future? Or is it something that we need to embrace and now as increasingly, the younger generation ardently pressure us to believe. Here at Dhall & Nash it’s often been a subject of lively discussion. Can you taste the difference? Is it worth the cost of certification? What do you think? Let’s take a look at Organics in the world of wine.

We get it – wine is, in its simplest form, a celebration of all that nature has the power to produce. So why spoil natural perfection with pesticides and chemicals some may question – particularly those in the on-trend Natural wine movement. Organic proponents suggest that by choosing organic wine, you can experience all the goodness of nature, with none of the environmental cost. But is it that simple?

“ORGANIC VITICULTURE ROCKS! It’s the future, it really is.”

Steve Wratten, Professor of Ecology at Lincoln University

How The Stats Stack Up

Globally, wine consumption is flat-lining! Down 3.6% in 2020 (according to OIV The International Organisation of Vine + Wine). Despite this flat global wine market, organic wine may offer a bright point for the wine industry. Certified-organic wine volume consumption has increased close to 9% on average a year (2014 to 2019). This has been backed by an exponential increase in certified area under vine (and in conversion), particularly in Italy, Spain, France, Australia, and NZ. Globally, organic’s share of total wine consumption currently sits at 2.75%. This is expected to climb to around 4% by 2024 (IWSR – International Wines and Spirits Record UK).

Looking ahead, it is expected organic wine will command an increasing share of total wine consumption. In the US, for example, a growing Ecommerce and Direct To Customer segment is helping to bolster the momentum of organic, biodynamic, and low-intervention wines. In Italy, for example, a new wave of organic and IGT-certified Tetra Pak wines is targeting younger consumers interested in eco-friendly and quality wine at a more accessible price point. They are using packaging and branding to highlight quality and environmental cues to their target consumers. Significant change is afoot.

“Organic and biodynamic viticulture is no longer a niche oddity.”

Jancis Robinson MW

Getting Down ‘n’ Dirty in the Vines

There’s a circle of life in the vineyard: It all begins with the relationship between the soil and the vine. A great wine is a living wine and the life of that soil must be nurtured as it will transmit its life force to the vine. The life force of the vine, in turn, must also be nurtured, as it returns that life to the soil.

“The wine industry is very proud of its relationship with soil, but the truth is, it’s a spurious one” explains Wine Writer Tamlyn Currie. It’s true. The wine world and us passionate wine consumers so often obsess about terroir, mistaking that obsession for love of and respect for vineyard soils. But the sad truth is that one specific part of magical terroir, i.e., soil type, is irrelevant if that soil is dead, non-functioning, unable to do its real job.

Still conventional winemakers continue to use herbicides, pesticides, chemical fertilisers, and other synthetic sprays to protect their crops on a regular basis. For the main part, the production of wine is often as formulaic as the cultivation of wheat: water + chemicals + plants = profit. Does it need to be so for a precious liquid we revere and imbibe?

Now, we’re all aware of the danger that toxic chemicals pose to the environment. But what many of us don’t know is that this poisonous practice is just as harmful to us, as consumers. When farmers spray herbicides and pesticides onto their vines, these chemicals end up being absorbed by the vine, the soil, then altering natural pH content, killing wild biodiversity, and polluting nearby waterways. But that’s not all. They also end up in our food chain and maybe into our wines!

Further the practice of removing plant cover (with herbicides and ploughing) is basically skinning the earth alive. Plant cover is the planet’s ‘hide’. Among so many other ecosystems that plants provide, when it comes to vineyard soils, plant cover is crucial for regulating soil temperature, preventing soil erosion, regulating evaporation and water retention, fixing nitrogen, building essential structure which helps with drainage, nutrient transport, and oxygenation.

We haven’t even begun to understand the extent to which fungicides, pesticides and herbicides are damaging subsurface animal and microbial life, as they are sprayed onto plants and soak into the soil with rain and irrigation. But extensive research has been done and is ongoing on the damage being caused by nitrogen fertilisers; most of it is not even bioavailable and therefore is not taken up by plants. Ironically, the practice of feeding our soils is, in fact, polluting them. There must be a better way forward…

“Grapes are one of the fruits with the highest level of pesticide residues. Unfortunately, they don’t miraculously lose these residues as they arrive at the winery.”

Caro Feely, Wine Writer, JancisRobinson.com

: Lena Granefelt for Andre Clouet

Choosing to buy organic wine is not just about avoiding the health implications of pesticide residues. It’s also good for the environment – which goes beyond the birds and the bees to include the people who live where grapes are grown and wine is made – winegrowers and vineyard workers, communities that live nearby and drink the water that runs off the farms.

The Do’s and Don’ts of Organics

Organic vineyards are not allowed to be sprayed with any synthetic chemicals: instead, these committed ‘woke’ winemakers turn to nature for inspiration. By embracing eco-friendly practices, organic farmers successfully subdue pests and disease in their vines, while simultaneously forming a sustainable self-regulating ecosystem that eliminates the need for artificial agents. Nice

A soil ‘tea’ pre-water at Niepoort

Here are a few ingenious ways in which organic farmers are forging the environmental way forward.

Using natural animal predators to control insect pests and weeds: e.g., ducks, geese, chickens, sheep
Using ‘enemy’ insect species to control parasites through natural predation.
Growing of deterrent plant species in between vines to prevent plant-borne diseases (companion planting).
Rotating different plants to nourish the soil, by restoring the correct pH balance and nutrients of the surrounding earth (crop rotation).
Feeding vines with natural nutrient-boosters, like compost, green manure, seaweed etc.
Planting ground-cover plants alongside vines to prevent soil erosion, to stabilize the landscape and to stop nutrients being leached out of the topsoil by rainfall/irrigation. They also limit their water usage by using mulches and monitoring soil moisture levels
Creating an ‘ecosystem’ farm: designing a natural balanced vineyard system of sustainable, inter-supportive biodiversity i.e., an interactive community of animals, insects and plants living in balance.

“Organic grape growing, and the certification is no longer a marketing tool but a belief system.”

Tamlyn Currin, Wine Writer

What Can Be “Added” in Organics?

As shown above, the organic viticulturist has preventive measures as his primary weapon against pests. He tries to prevent problems by being observant and attentive and manage the vineyard so that it can withstand attacks. Keeping the foliage aerated so that it dries up quickly after rain is, for example, one important tool. However, there are naturally occurring ‘chemicals’ that he can utilise in his vineyard and on the vines and still be organic.

Copper and sulphur are two products that are widely used in organic farming. In the vineyard they are the most important substances and are widely used both by organic growers and non-organic growers. Today, the use of copper is perhaps the most hotly debated subject in connection to organic agriculture and much research is ongoing.

Having to spray with copper is one of the great concerns for many organic growers. Copper is a heavy metal that in higher concentration can be toxic to the soil and to water. What is considered “high levels” and exactly how toxic copper is has been discussed for a long time, and still is. The European Union has, on several occasions, been close to banning copper in agriculture. It hasn’t done so yet, to the relief of all organic wine producers.

Spraying done in certified organic/biodynamic producer, Jaboulet’s vineyard

However, farmers are not allowed to use as much copper as they want. Until January 1, 2020, in the E.U. the permitted quantity was 6 kilos of copper per hectare a year. Now the limit is 4 kilos per hectare a year. Which some producers in humid climates think is on the low side. (The limit is now calculated as an average of the usage over seven years.)

Almost all vineyards around the world (particularly in humid regions like Bordeaux or West Auckland) are attacked to a greater or lesser extent of one or both of two potentially very devastating diseases: powdery and downy mildew. They are sometimes referred to by their French names oidium and mildiou. This is where copper and sulphur come as saviours for the organic grower. Otherwise fungal disease could wipe out entire vintages. Left untreated, it can even kill grapevines.

Copper is used to fight the sometimes very troublesome disease downy mildew (mildiou). It is a fungal disease that attacks the vine’s twigs, leaves, or grapes. Downy mildew can attack the vineyard throughout the growing season if it is humid. In difficult years you have to spray the vineyard many times.

Powdery mildew (oidium) is another potentially devastating fungal disease. It thrives if weather is warm/hot and humid. The organic growers, and also conventional ones, spray with sulphur. Sulphur is not as controversial as copper. But that does not mean that it is entirely safe. Certain small insects that are good to have in the vineyard, such as typhlodromes, can be harmed.

Organic producers can only use products that act by “contact”. This means that these products are sprayed on the surface of the vine and remain on the leaf or the grapes after treatment. They are effective as long as they are in contact, naturally rain washes them off.

There may be some hope on the horizon, though: numerous trials around the world are testing whether new, organically acceptable fungicides could supplement or even one day replace copper altogether. This research is still a work in progress.

What Happens in the Cellar?

Paul Jaboulet Aine

When it comes to the winemaking process, organic wines have much lower levels of sulphur and numerous other additives. There are 100’s of things that are legally allowed to be added to wine, the effects of which are not really known. Many are synthesised chemicals and additives that could potentially alter the taste and texture of a wine.

Sulphites are a common additive used as a preservative to stop the wine from spoiling. Sulphites aren’t altogether bad. They can preserve a wine’s shelf life, colour, taste, and freshness, but some people do have adverse effects to them. Organically certified wine has a limit to the amount of sulphites it can contain and keeping under this limit requires concerted effort.

Just to be clear – wine completely without sulphites doesn’t exist since these compounds are a natural by-product of the fermentation process. The main concern is whether or not sulphites are naturally occurring or chemically created. These compounds are measured in parts per million (ppm). Here’s the breakdown according to the USA organic regulations:

Conventional wine: Up to 350ppm
“Made with organic grapes” wine: Up to 100ppm
Biodynamic wine: Up to 100 ppm
Certified organic wine: Up to 10 ppm (only naturally occurring – nothing added)

Meanwhile, just to be confusing, in all EU countries the use of sulphites is allowed: wine could be considered “organic” if the wine is made with organic grapes and sulphite level is below between 100 and 150 parts per million (ppm), or 100 to 150mg/L, at bottling.

By the way – while there’s a common assumption that sulphites are to blame for everything from headaches to hangovers, studies show that tannins, histamines, and level of alcohol are much more likely to cause unwanted reactions. And don’t forget that unlike organic or biodynamic producers, commercial winemakers use dozens of undisclosed ingredients that could potentially cause side effects. Drinkers beware!

Hay between rows at Spottswoode

What are the differences between Organic, Natural and Biodynamic Wine?

Very broadly speaking, winemaking falls into two categories – conventional and organic. Beyond that, things start to get blurry. You’ve probably hit terms like ‘natural’, ‘biodynamic’, ‘minimal intervention’, ‘sustainable’, and ‘preservative free’ – some of these terms many in the biz can’t agree on a definition. There’s a lot to decipher, and when you’re staring at a wine list or standing in the aisle staring at a wall of wine it can fall into the too-hard-basket.

Briefly, we’ll give it a whirl here – with Natural wine basically, there are No Rules people, yep, no rules! (Except in France from 2020 where the government has approved a legal definition of natural wine and created a new category called vin méthode nature). Elsewhere in the world, Natural wine is unregulated, unpredictable, unfiltered, and made with minimal treatments in the winery. While there are technically no rules, most natural wine grapes are grown by small-scale, independent producers, hand-picked from sustainable, organic, or biodynamic vineyards, the wine is fermented with no added yeast, no additives are included in fermentation and little or no sulphites are added. Since this is a loose set of qualifications the quality of these wines can vary immensely but of course ask for recommendations to find some super funky and fun natural wines!

Nat’Cool Rules

Biodynamic growers follow the same standard practices as all organic growers. On top of those practices, biodynamic growers use special plant, animal and mineral preparations, and work closely with the rhythmic influences of the sun, moon, and planets to maximise the natural potency of their land (see our Biodynamic blog here).

“the absolute key thing was reassuring growers that, yes, organics not only works but works really well in New Zealand and will allow us to maintain our hard-won image of premium quality.”

Bart Arnst, Organic/Biodynamic vineyard specialist, NZ

Moonrise over Jaboulet

The other trending buzzword out there confusing us punters is ‘sustainability’. Good old New Zealand is a leading light in wine industry sustainability. Our country’s wineries first made sustainable wine headlines when they announced their ambitious plan to be net carbon zero by 2050. New Zealand was also the first to develop a nation-wide sustainability certification programme: Sustainable Winegrowing New Zealand (SWNZ). Today, a whopping 96% of New Zealand’s vineyard area is SWNZ certified. At the producer level, sustainability means crafting quality wine, in an economically viable and socially responsible manner, while protecting the environment for future generations.

The Organic Creds

Spottswoode

Ironically those who are not polluting have to pay to be certified while those who are using toxic systemic chemicals are not controlled and pay nothing. To our way of thinking, maybe it should be the other way around! Organic certification should be free and those using systemics should have to pay to be controlled so that we know they are using these products in the correct way and within the permitted levels. Not too revolutionary wouldn’t you think?

Anyway, in NZ, for a wine to call itself organic it has to have an official tick of approval from an independent third-party. BioGro and AsureQuality provide internationally recognised organic certification here. Biodynamic producers in New Zealand are certified by Demeter New Zealand. An arduous, multi-year certification process and yearly audits ensure that the whole winemaking process – from growing to bottling – complies with strict standards.

It’s true, there are wines out there made with organic processes that aren’t certified. Perhaps they’ve used organic grapes but topped it up with a man-made preservative that kills its eligibility. It is often the case that many small producers can’t afford the certifications, and others forgo this regulatory distinction for political or philosophical reasons or plain old time constraints. There’s many great wines and makers that fall into this group, but without that official sign-off, you’re relying on the honesty of the winemaker to truly do what they say. And remember, organic doesn’t equal vegan or added preservative-free. If that’s what you’re after, make sure you see those words specifically.

“[] strong microbial connection is what is important for the individual character of a wine – the true individual expression of the land – ‘terroir’. That’s what great wine is!”

Clive Dougall (Chairperson of OWNZ & Winemaker Deep Down Wines)

Is Organic Wine Better For Me? Does it Taste Better?

Wow! That’s the million-dollar question. Some argue it’s better to only put totally natural things into our bodies, but that doesn’t mean non-organic wine is bad for you. In fact, by a very large margin, most of the wine we drink isn’t organic and there’s very little research to say that that’s a problem. But it’s certainly a better choice for the planet, and given that’s where we live, that’s nothing to be sneezed at.

For a lot of folks, drinking organic wine just comes down to taste. If you’ve ever grown your own tomatoes, you’ll know what we mean when we say that organic produce has a certain vibrancy, and it can be fun to taste things just as nature intended. But as with anything else, organic doesn’t guarantee better quality. Just like non-organic wine, the calibre varies wildly and is all about your personal preferences. The best thing to do is get sipping and find out what you like for yourself.

Does Organic Equal More Expensive?

Yes and no. Organic grapes are at the mercy of the elements and take a lot of labour to protect. Lower yield (aka fewer usable grapes) means limited batches of wine, plus there’s the hefty certification costs to factor in.

Paul Jaboulet Aine manual work

Many organic wines are truly artisan, handmade products and sometimes you might see this reflected in the price. But while that was true of nearly all organic wine five or ten years ago, that’s certainly not the case nowadays. As it becomes more accessible, so do the prices, and today’s drinker can easily find a solid bottle of organic good stuff that doesn’t hit the wallet hard.

Case in point, the wine coming from NAT COOL by Niepoort in Portugal is bottled proof that organic wine can be both remarkable and affordable. Or the organic Cristom Pinot Noirs with sensationally ripe, elegant, and complex flavours that shows that just like conventional wine, quality organic wine comes at all price points. So, if it’s something you love, be it for its wonderfully fresh flavour or its harmonious eco-friendly practices, it’s absolutely worth giving it a go.

As you’ve probably concluded from this blog, the subject of Organics can be quite contentious. But what we do know, is that Dhall & Nash represents many darn good organic and biodynamic wines from all over the globe, and some which fall into those categories in between. And thanks to a growing interest in everything environmentally friendly and sustainable, we are importing more organic wine than ever.

Staff ‘Organic Picks’

“Consumption is changing and moving towards organic wine”

Dr Jamie Goode, Wine Anorak

In these times of drastic meteorological chaos and change, we all seek to be a little bit “greener”. We buy organic produce, shop with reusable bags, and recycle more than we used to. With sustainability and natural movements front and centre in our minds, the conscientious practices of organic wine-growing seem to feel ‘right’ for many of us. Perhaps now, more than ever, it could be timely to seek out some exquisite organic wines and taste test for yourselves!

Alienor Moreau, Auckland Account Manager:
Domaine des Pothiers La Colline en Flamme Rouge

““If you are a Gamay lover, let me take you to a very rare appellation of the Loire Valley: the cote Roannaise. The Colline en Flamme is made from a variant of the Gamay called Gamy Saint-Romain. A very accessible, fresh, juicy and gourmand wine to share over dinner with your friends!”

Francis Auclert, Wellington Account Manager:
Domaine Hubert Lignier Charmes Chambertin Grand Cru

“People sometimes forget that OLD WORLD regions and wineries do practice organic / Biodynamic! There is nothing like Burgundy, a region producing legendary wines from a history terroir with savoir-faire that makes tasty masterpieces!”

Stephanie Brooke, Central North Account Manager:
Grosset Polish Hill Riesling

“A bloody good drop! Lemon, peach, mineral (with a little hint of patriotism for over the ditch ) It’s just so yum.”

Nigel Kelly, Auckland Account Manager:
Nat’Cool Branco

“The Nat’Cool Branco was one of the first wines put in front of me when I started at Dhall & Nash and thus it’s a bit of a reference point. It’s easy, tasty and comes in a 1 litre bottle so it’s 33.3% more wine to enjoy than your standard bottle. Perfect for this upcoming summer.”

Matt King, Christchurch Account Manager:
Vincent Carême Le Clos

“So modestly priced for a wine of this energy, complexity and drive. Class in a glass! (60+ year old Chenin Blanc vines lovingly tended to in a walled single vineyard in Vouvray).”

Owen Wood, Queenstown Account Manager:
Mont’Albano Nero d’Avola

“Mont’Albano was green before it was in fashion. From Sicily, this wine sings of its extreme terroir. Rich and ripe dark fruits, dried herb and toasted nut aromas. Succulent palate and silky tannins… a truly complex expression of the Mediterranean. Nero d’Avola pairs perfectly with roasted and grilled meats, ideal for those BBQ days on the way.”

Ultimate Staff Pick:

After our account managers put forward their personal picks, we sent out a company wide poll so we could ALL anonymously vote for the DN Ultimate Organic wine for 2024. Our final winner? Well…

Alienor’s Pick – Domaine des Pothiers La Colline en Flamme Rouge!

Here’s Dhall & Nash’s Organic and Biodynamic wineries: Folium, Cristom, Flowers, Duckhorn, Flowers, Hyde de Villaine, Spottswoode, Larmandier-Bernier, André Clouet, Domaine Muré, Alphonse Mellot, Domaine Testut, Vincent Careme, Domaine des Pothiers, Domaine de Noiré, Morey-Coffinet, Hubert et Laurent Lignier, Louis Jadot, Paul Jaboulet Aîné, Causse Marines, Château Gassier, Maior de Mendoza, Pares Balta, Niepoort, Drink Me Nat Cool, Mont’Albano, Sartori di Verona, La Stoppa, San Felice, Le Macchiole, Col d’Orcia, Château Marsyas, Château Bargylus, De Martino, Santa Ana, Grosset

The post Focus On: Organic Wines appeared first on Dhall & Nash Fine Wines.

Frank Cornelissen 2020 – New Vintage, New Hotness

Dhall & Nash Fine Wines — Tue, 28 May 2024 01:42:28 +0000

28 May, 2024In New Releases, Wines

Frank Cornelissen 2020: New Vintage, New Hotness

Another Hot Drop from the Godfather of Natural Wines

It’s 2024 and not only have we secured the newest vintages from the volcanic slopes of Sicily’s Mount Etna, but there’s a new hotness among them from the Godfather of Natural Wines: Frank Cornelissen’s Susucaro Rosso 2022! Produced with the same thought process and vinification techniques that’s made Frank’s other wines an organic icon of the winemaking industry, we’re very excited to introduce this new icon to the New Zealand market.

“Cornelissen is pushing toward the top of his dramatic arc, as I discovered during a recent visit with him. His wines have never been better”
– Monica Larner for Robert Parker’s The Wine Advocate, 2023

For anyone that’s watched The White Lotus Season 2, you’ll know how beautiful active stratovolcano Mt Etna is, and how it dominates the landscape with its ever-steaming activity. On its slopes, beneath the glow of molten rock is where you’ll find Azienda Agricola Frank Cornelissen, led by – you guessed it – Frank Cornelissen. Here, they grow grapes, olives and forage for juniper berries for winter stews (it’s like a lava-tinged Disney scene).

About Frank Cornelissen

“One of the most significant figures in the revival of winegrowing on the slopes of Mount Etna”
– Robin Lee for The World of Fine Wine

Robin Lee sums Frank up nicely, and we’ve blogged extensively about this humble icon before, which you can read here:

But for those not wanting to go down a click rabbit-hole, let’s summarise…

When the Belgian ex-fine wine dealer came to Etna in 2001, his vision was that this is one of the few locations on Earth where wine could be made without any manipulation. He purchased old vines that had been planted during the Phylloxera crisis (which couldn’t survive in the volcanic soils here).

Mistakes were made as he learned along the way, but with time, the style of Frank Cornelissen became renowned. His hands-off approach was deemed extreme, even by his own standards and he admits that perhaps he took it a little too far sometimes. “My wines used to be anti-wines,” admits Cornelissen. His initial philosophy was never to use sulphur dioxide (SO²) in his wines. In every wine making decision, his aim was for absolute purity. His uncompromising and often extreme, (but always creative) visionary efforts to maintain the highest level of cellar hygiene without using SO² made him an idol of the natural wine world. However, over the past 22 years, trailblazing Cornelissen has needed to evolve. He has modified his thinking and methodology of this earlier philosophy.

Still today, this is a winery that practises non-interventionist principles across their twenty-four hectares and eschews overhandling of the wines in the winery and cellar. However, there have been a number of changes to the process, including the fact he’s now using minimal amounts of SO² during racking and before bottling. “Quality- focused with natural being the inspiration, not the destination” explains Jancis Robinson MW.

“Frank Cornelissen is an Etna pioneer, and his contributions to the success of this special Sicilian wine region are immeasurable. His influences on Italy’s natural wine movement are equally important, and he was alone in embracing both concepts (Etna and natural wine) simultaneously. His winemaking experiments on the volcano started in 2001, and Cornelissen emerges as a major figure today”
– Monica Larner for Robert Parker’s The Wine Advocate, 2023

In a profile by Jancis Robinson, Cornelissen confessed that “2015 was my learning vintage that showed me the limit [of non intervention]. 2018 showed that I should have added a little SO² to 2015. 2017 was OK but 2018 really needed the SO². It was 2018 that changed my mind about SO². I’m very happy with the new technique, and 2020 is where I really want to get to. 2019 was deceptive. The fruit was very, very clean but we still needed the sorting table because there was a lot of variation. 2018 though was really difficult.”

“[Cornelissen] calls his 2019s ‘pretty’ and likens his 2019 Nerello Mascaleses to Pinot Noir whereas 2017 was more like Nebbiolo. His favourite vintages are 2011 and 2020.”
– Jancis Robinson “Soldera and Cornelissen” 2022

The 2020 Vintage

“What can I say, Frank Cornelissen is at the top of his game, [] and I can honestly say that I have never seen such precision, purity, and consistency as I’ve seen tasting the last few vintages”
– Eric Guido for Vinous

Our newest shipment of Frank Cornelissen wines includes a wave of goodies from the 2020 vintage, as well as a new gem – Susucaru® Rosso – from 2022.

Every year, Frank releases a vintage report. For the 2020 wines, he’s dubbed the vintage officially ‘Great’:

“The real winter came only at the end of January but with good snow; the pruning was finished late as we had to do some corrective pruning in a new vineyard which took more time than planned.

“The rest of the season was relatively balanced and we slid into the harvest pretty smoothly, albeit with some stress for some workers concerned about getting COVID and sending the whole team in quarantine… It was very stressful to keep everybody safe and sound but we managed with lots of precautions.

“Harvest went pretty easy as the nice weather was continuing until late autumn. A nice compensation for the COVID stress!

“The reds have a nice balance and I like the structure of the wines as tannins are present and it all fits nicely.

“Magma was picked in perfect zodiac and I was really happy. The Bianco Vigne Alte will be promising.

“My preferred wine of this vintage: Susucaru® Rosato for its rich flavours and freshness combined.”

Susucaru® Rosso The New Kid on the Block

The Susucaru® wines are the entry-level range from Frank, and after the roaring success of the Rosato (which we almost have to hide from our DN staff) we’re super excited to add the Rosso to the lineup.

2022 Frank Cornelissen Susucaru Rosso

The 2022 Susucaru Rosso is a field-blend of mostly Nerello Mascalese (85%) with other local varietals all the vineyards: Nerello Cappuccio, Allicante Boushet, Minnella and Uva Francesa. Susucaru® Rosso perfectly expresses Etna, as it is produced in a more traditional way, blending different contrada’s as well as different varietals to obtain a fragrant, elegant and fluid wine with structure and personality.

The name Susucaru® comes from a Sicilian expression meaning “they stole it”, which is what Frank’s crew shouted when they realised most of the grapes from their first vintage had vanished.

From Vineyards Picciolo, Malpasso, Campo Re, Crasà, Piano Daini, Feudo di Mezzo. Grapes were destemmed and lightly crushed, before fermentation with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 30 days. It was aged in neutral epoxy tanks from 2500-7000 litres. No fining, and filtering occurred before bottling with cartridges of 3 micron.

The Explosive New 2020 Batch from Frank Cornelissen

2020 Frank Cornelissen MunJebel Rosso ‘VA’ (Vigne Alte)

A blend of ungrafted Nerello Mascalese from Cornelissen’s three highest vineyards (hence Vigne Alte or ‘Tall/High Vineyards’): Tartaraci (1000m. asl), Barbabecchi (910m. asl), Rampante soprana (870m. asl)

“The most Burgundian of all our crus.” Nerello Mascalese 100% from 90+ year old ungrafted vines. With an annual production of only 2,500 bottles. Grapes were destemmed and lightly crushed before a “pied-de-cuve” fermentation using only indigenous yeasts and skin contact for about 60 days. Aged in neutral epoxy tanks from 1500-2500 litres for 18 months and another 18 months in bottle. No fining. Filtering before bottling with PP cartridges of 5 micron.

Previous Vintages Accolades:

16.5+ Points Jancis Robinson (2019)
97 Points Robin Lee World of Fine Wine (2019)
96 Points Decanter (2017)
93 Points Robert Parker (2017)

2020 Frank Cornelissen MunJebel Rosso ‘MC’ (Monte Colla)

This pure Nerello Mascalese comes from contrada Monte Colla. An extremely steep and terraced vineyard, beautifully exposed to sun and wind and right in front of Mount Etna. The sandy clay soil and the old-vine Nerello Mascalese, planted in 1946, produces a rich and powerful wine, maintaining grace and elegance. Our “Hermitage” of Etna.”

“Monte Colla MC delivers punchy red fruit flavors with rose, lilac and hints of powdered licorice root. There is a subtle play of fruit versus floral intensity in this wine. The vineyards enjoy heavier soils, with clay in part, that are rich in silicon at 780 meters in elevation. The vines were planted in 1948 and 1949 with south-southwest exposures, where they get the last light of the day. These are ancient soils, and marine fossils are sometimes found on Monte Colle. Geologically speaking, this site is unique in the Etna context.”
94 Points, Robert Parker’s The Wine Advocate

“Lovely cool berry, orange blossom, pumice, smoke and lava aromas, but subtle and complex. Bark and mushroom, too. Full-bodied and very structured with powerful tannins that are polished and thought-provoking. This needs time to soften. Clearly one for the cellar. Best after 2026.”
96 Points – JamesSuckling.com (8/4/23)

2020 Frank Cornelissen MunJebel Rosso ‘CR’ (Contrada Campo Re)

This pure Nerello Mascalese comes from a partly ungrafted vineyard ‘Campo Re’, situated at the far western side in the valley floor, at the entrance of Randazzo. The vineyard altitude is 735m. asl and is characterised by deep soil which, in humid vintages creates major difficulties to obtain ripe fruit. The wines are profound and tannic, and more Nebbiolo-ish compared to other crus.

“I like the aromas of vine bark, rose stem, light parsley, and red fruits that follow through to a medium body, with white pepper and cloves with a fresh and vivid finish. Tight and tannic. Shows tightness and focus. Best after 2025 but already fascinating to taste. (8/4/23)”
95 Points – JamesSuckling.com

“These results from 2020 show a lot of fruit character and dark cherry concentration with hints of curry leaf, mint, oregano and some of the wild herbs that grow on the volcano. The tannins are softly integrated and the acidity is bright. Mineral nuances add complexity.”
92 Points – Robert Parker’s The Wine Advocate

2020 Frank Cornelissen Magma

Magma® is Frank Cornelissen’s top cuvée, their “Grand Vin” and is produced only in great vintages where they achieve phenolic ripeness. Hailing from the Barbabecchi vineyard at 910m. asl. Planted around 1910 and North-North East exposed, capturing the first and cool morning sun rays. A profound wine, rich as well as elegant, with character, personality and great finesse. Vinification starts with a “pied-de-cuve” using only indigenous yeasts and skin contact for about 50 days before aging in neutral epoxy tanks 1500-2500 liters for 18 months and another 18 months in bottle. Annual production in the years it’s produced is around 2,000 bottles.

Bottles are hand-painted and to combat the increasing risk of counterfeit bottles, since 2016, Magma® has an NFC chip integrated into the label of each bottle which contains information regarding the authenticity of the wine.

In addition to the microchip, Magma® uses unique Ardeaseal closures on the bottles and magnums, further guaranteeing authenticity as these patented closures are manufactured in only one factory in the world.

“The Frank Cornelissen 2020 Sicilia Nerello Mascalese Vigna Barbabecchi Magma is a creative and original wine that is a lot of fun to drink and dissect. Fruit comes from a vineyard site at about 1,000 meters in elevation above the Contrada Rampante. This 2.5-hectare site was planted in 1910, and more than half of the fruit goes toward this production. The wine offers ample richness and volume with dark berry, campfire ash, grilled herb and cola.”
94 Points – Robert Parker’s Wine Advocate

Previous Vintages Accolades:

18 Points Jancis Robinson (2019)
96 Points Robin Lee World of Fine Wine (2019)
97+ Points Decanter (2019)

Also Still Available…

2022 Frank Cornelissen Susucaru Rosato

(Prior vintages sold out!)

Frank’s famous Malvasia, Moscadella, Insolia, and Nerello Mascalese Rosato blend – made with skin contact for texture and territorial identity, malolactic fermentation fully finished for density, fluidity and stability. A bright salmon pink. Intense perfumes of young fruits introduce sapidity and minerality. Drinking Window: 2023 – 2030

“I was privileged to taste the wine – Susucaru… bottom line is I taste this natural stuff and my eyes just lit up, some lightbulb went off and I feel like this is where the journey of life has taken me, and where I need to continue to explore.”
Action Bronson for Vice’s Munchies Series

2021 and 2019 Frank Cornelissen MunJebel Rosso

The Classic MunJebel Rosso is Frank’s vision of a traditional, balanced and rich Northern Valley Etna wine. A rich and fragrant wine of pure Nerello Mascalese from different vineyards, partly from their best parcels where we produce our crus (Zottorinoto-Chiusa Spagnolo, Feudo di Mezzo-sottana and Porcaria) as well as designated vineyards for this specific wine (Rampante Sottana, Piano Daini and Crasà).

2021: “Expressive and decidedly gentle and harmonious in the main profile, it shows notes of black plums, marjoram, lavender, hibiscus, black olives, strawberries, geraniums and white pepper. Medium body, creamy tannins of splendid elegant shape, perfectly polymerized and a finish of commendable beauty.”
94 Points WinesCritic.com

2021: “Seduces with a rich and sweetly scented bouquet of crushed black cherries, dried roses, and cloves. It’s silky in texture, enveloping all that it touches with ripe red fruits and spices, nicely framed by saturating minerality, as inner violet florals form toward the close. There are tannins here, but they don’t get in the way; instead, they create a perfectly dry platform where notes of lavender, plum and allspice hover above.”
92 Points Vinous

2020 Frank Cornelissen MunJebel Bianco

Cornelissen’s first white wine started out as an orange wine, fermented with the skins for an extended period. Frank liked the tactile feeling and density, but missed the finesse and precision of the classic French white wines, so he changed the technique to search for the purity and flavours of Etna. This transpired as a short period of skin contact and ageing for an extended period in the coldest part of the cellar before bottling. The obtained elegance, purity and density makes this wine very suited to accompany a wide variety of dishes and cuisine, from fish to white meat. 50% Grecanico and 50% Carricante.

“It is beautifully pure for a natural wine, and while rich, almost oily, there is drive and persistence to the gingery, herbal and stonefruit flavours.”
Different Drop

The post Frank Cornelissen 2020 – New Vintage, New Hotness appeared first on Dhall & Nash Fine Wines.

Parés Baltà: Scintillating Spanish New Wave Wines

Dhall & Nash Fine Wines — Fri, 19 Apr 2024 02:20:14 +0000

19 April, 2024|In New Releases, Wondermakers, Winery Spotlight

Parés Baltà: Scintillating Spanish New Wave Wines

Mas Vino Por Favor!

Is there no end to the energy and brilliance of Parés Baltà’s wines and the creativity of its female winemakers. Absolutely not! There seems to be an unspoken obsession with pure expressions of terroir that really sets this estate apart. Each and every one of the Parés Baltà wines is distinctive, expressive, and stunningly scrumptious; not to mention, that their entry level Cava is multi-award winning and about the best value Methode Traditionnelle on offer.

Obviously, we couldn’t hold out any longer! Dhall & Nash has nabbed another trio of their new wave still wines which are unfailingly brilliant.

Tasting these new wines demonstrated to us how the Parés Baltà team manage to combine all the right elements to achieve a balance of energy, complexity and drinkability that is nothing short of wine nirvana. Taste & see!

At Parés Baltà the focus is on seamlessly marrying the incredible purity of fruit with the primacy of their unique terroir. At the risk of sounding like a hard sell, you should go deep on this offer to give your palate a welcome blast— these are amongst the most transparently luscious and great value wines out of Spain. No question!

Parés Baltà

Delivering terroir-true excellence

The Distinctive Wine Region – of Penedès D.O. is tucked away between coastal hills, south-west of Barcelona in Catalonia, and to the north-east of the other historic winemaking region of Tarragona. Penedès’s fame historically rests chiefly on its Cava sparkling wine (which was granted its own Denominación de Origen in 1991). Cava sparkling wines must be made according to the “Traditional Method” (secondary fermentation in the bottle like champagne) and are required by law to have a minimum of nine months’ bottle ageing following the fermentation. Over 90 percent of Spanish Cava comes from the Penedès region. Generally, white grape varieties dominate here, but the region also offers a host of well-made red wines as you’ll discover from the forward-focused Parés Baltà Estate.

The Parés Baltà Story

Great Wine. It takes Generations.

The winery, located in the town of Pacs del Penedès (close to Barcelona), has a long winemaking history, having been founded in 1790 when the first vines were planted on the estate that now surrounds the winery. Today however, more than 230 years later, a lot has changed.

In 1978, Mr Joan Cusiné Hill took over the winery. Born in 1917 in Bellvei del Penedes, Mr Joan Cusiné Hill came from a family of grape growers and, already from the age of seven, he helped his father to cultivate the vineyards and never stopped working. Even into his 90s he was helping his grandsons care for parts of the vineyard.

His son Joan Cusiné Cusiné started to manage Pares Balta in the 1980’s and released its first still white wine, “Blanc de Pacs” which is still produced today. At the end of the 80’s the first red wine from the company was produced.

Then it was time for the next generation to bring more innovation. Since 2000 the winery has been managed by Joan and Josep Cusiné Carol, grandsons of the company founder. However, it was the changes brought about by the women they married, winemakers Maria Elena Jiménez and Marta Casas, that has shot them into the vinous stratosphere.

Josep’s wife, Marta Casas, and Joan’s wife, Maria Elena Jimenez, both came to winemaking by way of science; Marta had trained as a pharmacist before switching to oenology, and Maria Elena had been a chemical engineer. These two extraordinary women started work at the winery – in 1999 and 2002 respectively – having retrained as oenologists at Tarragona university.

When Marta and Maria Elena arrived at the winery, the family was just doing a few still wines but more focused on volume than quality. They started gradually changing methods of viticulture, winemaking, and blending styles. They made a quiet revolution take hold at Parés Baltà winery. Even though they have brought new and fresh ideas into the company, they have also shown respect for its traditions and protected the estate’s heritage.

Ultimately, encouraged by the Cusiné family and together with her sister-in-law, Maria Elena, Marta spearheaded a revolution in winemaking practices, prioritizing wines that honoured the unique terroir, aiming for maximum character and identity.

Today, Pares Balta produces a wide range of high quality wines and cavas that has been both nationally and internationally acclaimed. Always keeping quality in view, their aim is to produce some of the best and most representative wines in the world.

“It takes more than great grapes to make a great wine.”
– Joan Cusiné Carol, Winery Co-Proprietor

Parés Baltà believes that great wines can also convey great emotions. Because of this, the winery strives for an organic, minimal intervention process in order for the grapes to truly present the culture and traditions of the region. In this way, each of their wines is a fascinating, yet importantly, a delicious study in terroir.

Our passion for nature has always been the primary driving force to grow our vines organically, certified since 2002, and biodynamic since 2012.
– Parés Baltà Website

The New Wave Wines

Parés Baltà Indigena 2021

“Very approachable. Again 100% Garnacha, [ ] fermented on the skins for a number of weeks [ ]. Floral hints of potpourri on the nose. Dark chocolate, cassis, baking spices, black berry fruits. Medium tannins and a long, dry finish.”
Phil Parker, Wine Reviewer, Ponsonby News

At the Parés Baltà Les Torres estate, at the top of the Penedès, they have individuated a unique vineyard site that produces the freshest and sweetest Grenache, a worthy hero for this single varietal wine. Following their estate commitment, this 100% grenache is grown organically and biodynamically. Its resistance to extreme temperatures and its easy adaptation to poor soils make it a perfect variety for making quality wines in the Mediterranean climate. Versatility is another of Garnacha’s strengths, which is why Parés Baltà are fans of it.

On the nose, there’s a range of wild red fruit accompanied by subtle toasted touches due to its brief stay in wood.The importance of the fruit is also evident on the palate, leaving a good trace of its elegance and smoothness. Its personality invites you to taste it and to repeat.

Winemaking – The grapes are harvested by hand and after receiving the grapes in the winery, they are gently pressed and fermented at 20ºC in stainless steel tanks for 2 weeks with 3 daily remuage. Indigena Red is aged in new and second year French oak barrels for little time so as not to add too much wood and to maintain its characteristic fruity touch.

“Intensely fruity, fine-grained, and very balanced. It will age well but is already perfect for drinking now.” 17/20
Julia Harding, Master of Wine, Jancis Robinson.com

Parés Baltà Indigena Blanc 2022

“Indigena Blanc 100% Garnacha blanca “grown organically and bio-dynamically in vineyards in the Penedès. Bone dry, lean, and crisp, with tannic grip and spice from ageing in a mixture of new and old French barrels. Gooseberry, green bell pepper and herbal thyme.”
Phil Parker, Wine reviewer, Ponsonby News

A 100% White Grenache grown organically and biodynamically, in the highest areas of the Penedès, at an altitude of over 600 metres above sea level. A single varietal that manages to extract all the expression of the freshness thanks to the altitude where it grows. The winery’s oenologists, Maria Elena, and Marta, carry out a minimum of intervention in the cellar to keep its full potential and natural qualities intact.

In this vintage of Indigena Blanc, flowers and white fruit are complemented with citrus and creamy notes due to the months long lees contact. A wine with a delicate balance between freshness and vivacity. On the palate there is volume, balance, and it has a long lingering finish.

Winemaking – They harvest the grapes by hand and after receiving the grapes in the winery, they undergo a maceration of 4 hours, the grapes are gently pressed and fermented in a stainless steel vat for 20 days at an average temperature of 16°C. After fermentation, the wine remains in contact with the fine lees from the previous fermentation for approximately 3 months with daily bâtonnage. The wine is aged in new and second year old French oak barrels.

“Very ample and citrusy drink, with very rich acidity.”
El Diario, Elisabeth G. Iborra, Wine journalist

Amongst The Vines & In the Soil

Alongside an emphasis on tradition and quality, the environmentally respectful cultivation of the vines is key to Parés Baltà’s sense of identity.

The vineyards of Parés Baltà span five premium estates, covering 176 hectares of carefully cultivated, low-yielding vines. They are spread out across a wide variety of soils and each experiences a slightly different climate. As the microclimates and soils favour each grape variety differently, it is a complex and challenging task the Parés Baltà team faces to find the environment that gives the vines the best conditions to develop their unique personalities and vinous traits.

This current generation of vintners is turning to old ancestral grape varieties, better adapted to their land and environmental pressures. “We are working with varieties to fight against climate change,” says winemaker Marta, “we realise we have jewels with our ancestral varieties.”

In the hills of Penedés, Parés Baltà’s vineyards sit at altitudes ranging from 170 to almost 800 metres and they are only 10 kilometres from the sea. In the highest vineyards, thermal air currents and considerable diurnal temperature fluctuations allow the grapes to ripen slower and they are often harvested 4-6 weeks later than grapes grown in vineyards at lower altitudes. Vineyards planted on terraces along the Foix river have an entirely different set of conditions, with their own set of challenges and their own distinctive styles of wine.

There is also a significant diversity of soils, including calcareous, clay, and areas with important quantities of marine fossils. The soils of Parés Baltà’s best vineyards are generally poor in quality and have very little organic material but with biodynamic viticulture this has improved. The area with marine fossils is closer to the Mediterranean Sea, and millions of years ago it was under water. This type of soil is characterised by its permeability, and it retains little water. That makes the vines work hard to find water by sending roots deep into the earth, producing small quantities of grapes that are high on flavour, complexity, and concentration.

Over the last 20 years, the Pares Balta estates have benefited from a rich biodiversity thanks to the different cultivation and fertilization methods that they practice. To achieve the maximum vitality of their vines they use Biodynamic Preparations, they work with cover crops, promoting biodiversity, and they integrate animals into the work in the fields, such as a flock of sheep and goats. They also use bees to help vine pollination and create a more sustainable world.
– Parés Baltà Website

Biodynamic Commitment: the Parés Baltà Philosophy

All of their wines are certified as organic, and all of their vineyards are Demeter certified as Biodynamic. As part of their commitment to improvement, in 2011, the first biodynamic compounds were used on some experimental plots. One year later, the excellent results encouraged them to extend the practice to their entire vineyard holding. Biodynamic farming seeks to provide maximum vitality, self-balance, and harmony to the vineyard. They utilise biodynamic preparations and homeopathic remedies to help convey the influences of the cosmos to the vineyard. Whether you believe in such things or not, it has been shown to result in higher fertility, hardier vines, natural pest control and it is an internationally proven form of agriculture based on biodiversity and astronomy.

Marta Casas, of Parés Baltà was awarded the prestigious title of this year’s ‘Winemaker of the Year’ by the renowned British wine writer Tim Atkin MW, in his recently released report on Catalan wines ‘Special Report Catalonia 2024’.

The wines at Parés Baltà and Gratavinum are made with minimal intervention. “We are working with very low SO2 levels. We are also doing some wines without any sulphites at all,” says Joan Cusiné Carol. “We believe that drinking wine should be a nice, pleasant experience, and also a healthy one.”

Parés Baltà’s winemaking prowess shines through in its use of a diverse range of grape varietals. As well as making Cava, “we put big energy into our still wines. We like to be innovative and to investigate the research, but at the same time, learn from our ancestors.” For example, the winery vinifies in stainless steel, some barrels and demijohns, but, since 2011, also in clay amphorae.

This isn’t some modern fad they’ve adopted. Cusiné Carol says that in the upper part of one of the vineyards, kilns dating back more than 2,000 years had been found. They were for making amphorae which in Roman times would’ve been used to store and ship wine, oil, and honey.

Working with the clay vessels has opened up new winemaking possibilities. “We realised that, depending on the amphora type and how the clay was cooked, the wines tasted different.” What a happy coincidence to then utilise this newly discovered legacy to reveal another element of their terroir.

“Wines made sustainably are true ambassadors of their terroir”.
Jordi Fernandez, Co-Owner & Winemaker of Gratavinum

The Gratavinum terroir of organically-farmed terraced vineyards, are rich in Llicorella. This is the Catalan name for a special type of soil in Priorat, which consists mainly of reddish-black slate with small particles of mica quartz, with the different layers of soil being filled in by clayey soil. It is a rock formed over 1000’s of years of compacted sediments providing a distinctive mineral character to the wines of the Priorat region. Undoubtedly the nature of the Llicorella is part of the magic of these wines.

Jordi Fernandez unsurprisingly is enamoured by the singularity of this land, saying “You can taste the unique footprint of Priorat in the wines. Beyond the fruit, there’s minerality – smoke, graphite, wet leaves, and forest floor – the kind of earthy smell you get when it rains in Priorat. Each time I taste my wine, I can taste the terroir.”

“After several years of organic viticulture in both Penedès and Priorat, we had understood the link between the environment and the vines. We did the course in biodynamics with a ‘let’s see’ attitude, but it changed our lives – here was a whole new world.”
Marta Casas, Winemaker

The Other Passion Project – Gratavinum

Whilst studying oenology at Rovira Virgili University in Tarragona, a young Jordi Fernandez became firm friends with fellow students Marta Casas and Maria Elena Jimenez and later, their husbands, brothers Josep and Joan Cusiné of the Parés Baltà winery.

The group of friends bonded over environmental concerns, and wine travel and on an impulse, decided to make wine together in the highly regarded wine region of Priorat. They managed to find adjacent plots of land beyond the village of Gratallops, and today are proud owners of 17 hectares, including some old, terraced vineyards (costers) and the winery which they built from scratch.

Thus, in 2003 Gratavinum the passion project was born. The name comes from the contraction of Gratallops (the village where the winery is located) and Vinum, which means wine in Latin, in homage to the Romans, who introduced the cultivation of vines in the region many centuries ago.

Jordi Fernandez now heads Gratavinum. Meanwhile the other friends-business partners focus on Parés Baltà in the Penedès. Then all five come together to decide on the final blends for Gratavinum which now makes 20,000 bottles of biodynamic wine annually, split over 5 labels.

Coincidentally, the group’s curiosity about biodynamics lingered long after they finished studying oenology, and in 2010 they found themselves attending a workshop by biodynamic certification agency Demeter. The group began preparing to go biodynamic – the Cusines at their winery, Fernandez in Gratavinum. Certified organic in 2003, Gratavinum got its biodynamic certification from Demeter in 2014.

“We are giving life back to the soil – enhancing life in every form, above and below the ground,’ he says, ‘Does that make the wine taste better? I think so”
Jordi Fernandez

Parés Baltà Gratavinum 2ΠR 2021

A blend of 65% Grenache, 25% Carignan, 10% Syrah + Cabernet Sauvignon cultivated applying biodynamic farming in their vineyards in the Priorat.

In the crafting of this wine, the team at Pares Balta with partner Jordi Fernandez, have brought the unique character of Priorat terroir together with the softness, balance, and fruitiness of their grapes.

Tasting Note – Aromatic intensity and complexity with explicit presence of preserved red fruit well balanced with the touch of toasty notes from the oak.

On the palate the entry is soft, but it changes showing unpolished ripe tannins together with good volume and acidity. Fruity notes with a mineral character at the end of the mouth. Long and fresh aftertaste.

Winemaking – Pre-cold maceration of 7 days. Alcoholic fermentation for 16 days at a controlled temperature of 25ºC in stainless steel tanks. Ageing 60% for 12 months in new, second and third year French and Hungarian oak barrels of 400l, 20% ageing in clay amphoras for 10 months and 20% in 54l demijohns for 12 months.

“What’s spellbinding about this wine is the acidity and the freshness. Yes, it’s Priorat and it’s a big wine, but so nimble and full of tension. Packed with redcurrant and raspberry, hints of cacao and woodsmoke. Impressively fruit focused.”
The Morning Claret, Simon J. Woolf, Wine journalist

Without a doubt, Parés Baltà Winery embodies a harmonious blend of tradition, innovation, and a deep respect for the land. With each sip, their wines transport you on a journey through time and terroir, showcasing the passion and dedication of a winery deeply rooted in its heritage while embracing the possibilities of the future.

Other Parés Baltà wines stocked by Dhall & Nash:

Materia Prima Orange 2022 [shop online]
Materia Prima Pet Nat NV [shop online]
Parés Baltà Cava NV [shop online]

The post Parés Baltà: Scintillating Spanish New Wave Wines appeared first on Dhall & Nash Fine Wines.

From Where We’d Rather Be: 2023 Vintage Harvests Are Wrapping Up In The North!

Aimee Hopwood — Fri, 29 Sep 2023 01:45:28 +0000

29 September, 2023|In News

The 2023 Harvest Wrap Up

As picking wraps up in the Northern Hemisphere, we're watching closely in anticipation!

Champagne Billecart-Salmon

Mareuil-sur-Aÿ - Champagne - France

https://www.dnfinewine.co.nz/wp-content/uploads/380575162_297756956326039_4138855965975906882_n.mp4

- 8 September: It’s the vine’s time to shine. Harvest season is off to a promising start. We cannot wait to discover what gifts this vintage will reveal… From vine to hand, we take nature’s achievements and sublimate them into triumphs of savoir-faire.

- 14 September: Kissed by the summer sun, our Chardonnay grapes are ready to be transformed into liquid gold, just as they have for over 205 harvest seasons.

- 20 September: The pursuit of the perfect shade of pink is a true labor of love. Once the vines have gifted us with their precious fruit, our dedicated winemakers meticulously sort the red grapes that will give the radiant, blushing hue to our rosé cuvées.

- 21 September: A first look, and unforgettable impression. The voyage from vine to glass begins with the extraction and settling, or ‘débourbage’, of precious juice before the cold and slow fermentation process begins under the watchful eye of Florent Nys, chief winemaker.

23 September: The journey begins—a voyage from vine, to crate, to oak cask—guided every step of the way by the gentle hands of our vine workers and winemaker.

We cannot wait to discover this year’s flavourful destination.

Champagne André Clouet

Bouzy - Champagne - France

An abundant and beautiful grape harvest is coming to an end, making 2023 one of the hottest harvests of the century.Mother Earth has given us the gift of abundance. Exceptionally large bunches of grapes, magnificent Chardonnays, despite a slightly more difficult harvest for the Pinots. 2023 could be a surprising vintage…

Pares Balta

Penedes - Spain

We want to give a little summary of the harvest in 2023, which has been the shortest ever made at Pares Balta. We started August 09 and ended September 19.

Never in my life – in the 21 vintages I’ve made – have I seen this at home.

And what has been very peculiar has been how the drought has affected the plants under water stress, obviously with high temperatures as well. We have only had one heatwave in August ’23 – 5 days of peak heat and the noral order of ripening has been altered.

The reds came at the same time as the whites. White ones are harvested usually at the beginning, then more came and in the end there has been chaos-but we have successfully done it. We have solved technical and organisational decisions very quickly. and successfully.

We are very happy and we have to say that the greatest peculiarity is that this phenolic maturity in the skins of the red varietals has been an incredible case in which we had good skin maturity but instead, moderate graduation – not a very high graduation. ie. Correct sugars and balanced acidity – which never happens – has gone very well for light red wines.

San Felice

Tuscany - Italy

The most fascinating part of the year is finally with us! The harvest is in full swing and as you walk through the vines on our three properties you will be able to meet our oenologist and his team busy picking and selecting the best bunches. Looking back, 2023 has been a year with extremely varied weather. We started with a warm and dry winter, followed by a spring with an exceptional amount of rain, and then a summer with Saharan temperatures.

The expectations for this year are that the output will be lower than in previous years, but in terms of quality, all the factors are there for some excellent wine to be produced.

You really must be prudent at such a crucial time, so we will wait for the completion of the harvest and to get our precious grapes into the cellar to begin the next stages. Every step will be vital in preserving and getting the best out of the result of a whole year of hard work and passion.

2023 marks an important milestone in our winemaker Leonardo Bellaccini’s career, as he celebrates his 40th harvest. 40 years of passion and dedication for his work and for San Felice. Congratulations to Leonardo from the entire team!

September is the time when grapes have reached their optimal level of ripeness. Grapes are the primary source of sugar, acidity, and flavor compounds needed for winemaking. Winemakers carefully monitor the ripening process, known as veraison, to determine the ideal time to harvest when the grapes have the perfect balance of sugar and acidity.

The post From Where We’d Rather Be: 2023 Vintage Harvests Are Wrapping Up In The North! appeared first on Dhall & Nash Fine Wines.

NEW: Pentire Botanical Non-Alcoholic Spirits

Aimee Hopwood — Sat, 29 Jul 2023 22:00:42 +0000

30 July, 2023|In Cocktail Recipes, New Releases, News, Winery Spotlight, Spirits

New to Aotearoa: Pentire Botanical Non-Alcoholic Spirits

"The most delicious non-alcoholic drink" - Gordon Ramsay

It’s been a long tough winter. Wet, really wet, cold, miserable and everyone’s talking about giving things up – oh no, not Dry July again! We’re all for wellness and a good cause but swapping out our glass of wine for a green tea doesn’t sound like a fair trade…

But wait… When celebrity chef Gordon Ramsay calls something the “most delicious non-alcoholic drink,” you should take note, right? Well, we definitely did that and more! We have brought it into the country: Introducing D&N’s first Non-Alcoholic botanical spirit PENTIRE from the wild coastline of Cornwall, England.

We’ve observed that every year the Non-Alcoholic drinks category gets more exciting, as new entrants to the field bring out interesting innovations and the standard of the offering goes up across the board. And undoubtedly, you know how much we at D&N adore our vino, sherries, fortifieds and fine spirits but at the same time, we’re aware of the broader trends of mindfulness and moderation. Yes, we are thinking more about drinking a little less, yet without settling for an inferior non-alcoholic drink or being less social. Perhaps it was time to be more open to the idea that a drink can be special even if it isn’t alcoholic. And we believe, this quality spirit substitute Pentire, has cleverly found a way to communicate the intensity, complexity, or satiation you’d associate with a rewarding, refreshing and flavourful traditional beverage.

“Catching waves until dusk. Camping on cliff tops and foraging hedgerows for unexpected bounty. Sharing and experimenting with the flavours we found on the coast. We wanted to bottle that experience. And create a drink that harnesses the power, beauty and immense flavours of plants.”

– Alistair Frost, Founder

How It Started

Pentire is named after the Pentire peninsula on the rugged Cornwall coast of England. It’s an area known for excellent surf. And Pentire’s founder, Alistair Frost, is a surfer. “Frosty,” as he’s known, was surfing during the day and bartending at night. And he was tired of hangovers interfering with his early-morning wave-hunting. So, he created Pentire along with his friend Ed, a fellow surfer and devoted outdoorsy guy who he met on a charity bike race across Mallorca.

Plant-Powered

Pentire is really a celebration of unique plant life that grows on the surrounding headland of Cornwall. Key botanicals thrive there due to a combination of favourable climate, soil pH, and air moisture. The lads have been particularly mindful that they were crafting a healthier choice for active living outdoor loving people. Now even the rest of us less outdoorsy types can relish the sophisticated flavour profiles of the delectable healthy Pentire range.

“Pentire started with a deep love and appreciation for nature and the outdoors. Creating a non-alcoholic spirit which captures the beauty, power and immense flavour of plants and enables clarity of mind and meaningful experiences outdoors, is what drives us. And it’s these experiences which drive us to do everything we can to preserve, care for and celebrate the environment.”

The Liquid

Whatever your reason for foraying into the area of non-alcoholic beverages, you don’t need to be a mixologist to enjoy the impressive calibre and flavours of the Pentire non-alcoholic spirit range

The Pentire Adrift has the highest rating of any non-alcoholic spirit on Trustpilot ratings (an international measurement of customer satisfaction); and there have been some stellar reviews, including from the New York Times in which Pentire was selected in the top 17 Non-alcoholic drinks for 2023.

“This stuff is a natural substitute for gin, but it can also stand alone. As corny as it sounds, when we drank this concoction, we felt as if a sea breeze were washing over us.”

Han Suk Cho, Bartender, Founder of Zero Proof Bevs.

According to the NY Times, (and we wholeheartedly concur), “a great non-alcoholic drink has all of the elements of a great alcoholic one”. Taste is very subjective, but there are key components that make a drink feel balanced, namely a harmonious blend of acidity, sweetness, bitterness, salinity, and water. These layers of flavour play off one another, developing as you sip. The drink excites your palate and challenges you to figure out what exactly makes it so darn delicious—and why you can’t stop drinking it. The trick is to create that nuance without using alcohol as a base. Pentire has achieved this feat in spades – tasty-licious ones!

“There is something distinctly coastal about Pentire Adrift when it comes to flavours. It really is like they have taken the sea air and bottled it… This drink is subtle, but the flavours grow and become more distinct with each sip you take.”

Non-Alcoholics.co.uk

It’s Healthy Too?!

Almost all the alcohol free booze companies – to differing degrees – make products that nod in the direction of healthy. Pentire drinks really ARE healthy!

There are just two calories in a standard 50ml serving and zero added sugar. So, you’re talking less than 30 calories for the entire drink if you mix it, as suggested, with a mixer-sized can of a premium Light Tonic. That’s insanely low for a drink that feels like a real treat. And Pentire is free from sulphites, vegan friendly and 100% plant-based.

Furthermore, the rock samphire included in the drinks contains vitamins C, E and K, as well as Omega 3 and antioxidants. If you didn’t already feel virtuous drinking an alcohol-free alternative to gin, you should now!

Pentire was #1 of the Top 20 Of The Best Non-Alcoholic Drinks Perfect For Dry January in British Vogue 2022

Adrift – The Original

In Pentire’s Adrift, Frosty and Ed’s passion for the coast shines through. It’s made with coastal Cornwall native botanicals that includes rock samphire, sea fennel, sage, citrus and Cornish sea salt, either sustainably sourced, foraged or organically grown. In collaboration with local botanists, distillers, and mixologists, this is the ultimate cool mixer – it’s got a kind of oceanic, rock pool, coastal walk vibe. Pour yourself a glass (we recommend a splash of tonic, a slice of lemon, or sprig of rosemary for garnish). Then picture yourself on a sandy beach —you won’t be far off.

“We’d make a Pentire Adrift and tonic to revive us on steamy days. This stuff is a natural substitute for gin, but it can also stand alone. As corny as it sounds, when we drank this concoction, we felt as if a sea breeze were washing over us. For something with such a simple ingredients list, Pentire Adrift dazzles. It’s subtly briny, and the verdant and citrusy notes—we tasted rosemary, sage, juniper, pine, and lemon — complement the salinity. Thin and lacking sugar, Pentire Adrift has the appearance of water or a clear liquor. It stands up well on its own over ice. And when Pentire Adrift is served with tonic, the result is a close dupe to a gin and tonic — and the herbal flavors still sparkle. (The company doesn’t call this an imitation gin, but Pentire Adrift does have some characteristic gin flavors.) The bottle’s chic, minimalist design makes Pentire Adrift feel especially fancy, like something you’d display on a bar cart. An extra perk: You don’t have to refrigerate this one.” – New York Times

Seaward

Seaward is the second member of the Pentire family. Pentire Seaward’s bright and zesty grapefruit pith top notes blend with a hint of juniper followed by refreshing green natural tones from the Pentire Plant Blend layered with natural berry from harvested sea buckthorn, sea rosemary, and wild seaweed. Like the name Seaward suggests, each sip of this invigorating non-alcoholic spirit will magically transport you to the seaside.

Coastal Spritz – Aperitif

Pentire has created a non-alcoholic aperitif in collaboration with the world’s best bartenders, who share Pentire’s love of the outdoors. In the Coastal Spritz, Pentire’s signature naturally distilled coastal plants are carefully blended with blood orange, sea rosemary and oakwood to create the perfect balance of natural bittersweet flavours, citrus and complex herbal tones with refreshing maritime notes. They make for fun ingredients to work with in “NO-gronis” and deliver all you want from a Negroni while reducing both the sugar and booze in the drink even further. Or the simpler aperitif version – get this over ice with a good splash of soda, and a wedge of orange and bay leaf to garnish. Delicious!

Mocktail Magic

Who doesn’t love the sound of the ice dropping into a glass and the drink gurgling onto the ice as its swirled with a cocktail spoon? With this new generation of Pentire alcohol-free drinks they can be enjoyed on their own, mixed, or made into a cocktail. While Pentire isn’t technically a gin, it’s easiest to file it under the “gin category”. And our D&N staff favourite serve is a simple Pentire & Tonic with fresh lime. The brine and herbal notes balance out the bitterness of the tonic while the citrus shines through.

But guess what, whichever way you serve your Pentire, you’ll happily sit with people consuming gin and tonics, or cocktails without feeling as if you are missing out. Here’s a few suggested mocktail recipes – have fun!

The Pentire Lemon Collins

50ml Pentire Adrift
25ml Lemon Syrup*
Soda to taste
2 lemon wheels to garnish

Fill a highball glass with ice cubes, measure in the Pentire, lemon syrup and top with soda. Stir and garnish with the thin wheels of lemon.

*Lemon syrup – 200g fresh lemon juice with 400g caster sugar – Strain the lemon juice into a saucepan and bring to a gentle simmer, add the sugar, and take off the heat. Stir to dissolve and leave to cool. Bottle in a clean container, store in the fridge.

Adrift with Apple & Thyme

50ml Pentire Adrift
50ml fresh organic apple juice
1 Tsp raw honey
Lemon wedge
Splash of soda water
Garnish -Thin slice of apple & a Sprig of thyme

Measure the Pentire Adrift, apple juice, and honey into your chosen glass. Squeeze and drop in the lemon wedge. Stir before adding ice and a splash of soda. Garnish with a thin slice of apple and a sprig of thyme.

Seaward Sea Spritz

50ml Pentire Seaward
50ml fresh grapefruit juice
1 Tsp of honey
Glug of soda water
Garnish – Sprig of rosemary/ bay leaf

No Greenwashing Here! Ethics & Sustainability

In addition to a great-tasting liquid, Pentire is a seriously cool company.

Firstly, they’ve got the business model sorted – they are certified B-Corp. So, what does that really mean? “Certified B Corporations are businesses that meet the highest standards of verified social and environmental performance, public transparency, and legal accountability to balance profit and purpose. B Corps are accelerating a global culture shift to redefine success in business and build a more inclusive and sustainable economy.”

In short, this company is committed to creating a business culture grounded in ethical behaviour in every respect. They use organic, Fair Trade ingredients. Packaging is recycled and recyclable, as well as purchasing carbon offsets for their packaging and shipping. The company also donates to charities with a percentage of profits from every bottle going to the Blue Marine Foundation for ocean preservation. That’s lots of meaningful big ticks right there.

So, Who’re Pentire’s Non-Alcoholic Drinks For?

You may choose a non-alcoholic drink for a host of reasons, whether you’re sober, avoiding alcohol for medical or religious reasons, pregnant, driving home, moderating your alcohol intake, or just wanting to avoid a hangover. Or you may just want a delicious and interesting beverage – PENTIRE is it! #drinkfortomorrow #trysomethingnew

From the branding to the taste to the health benefits to the ethics, PENTIRE is a range of drinks with a serious feel-good factor. This is a classy range that everyone should be buying to add to your growing “booze free bar” at home. Cheers to that!

The post NEW: Pentire Botanical Non-Alcoholic Spirits appeared first on Dhall & Nash Fine Wines.

Library Release: From Our Very Own Unrelenting Artisan, Folium

Dhall & Nash Fine Wines — Mon, 28 Mar 2022 01:00:09 +0000

28 March, 2022|In Winery Spotlight, Wines

Library Release:
From Dhall & Nash’s very own ‘Unrelenting Artisan’
– Folium Vineyard

In the vast landscape of Marlborough wine, owning and drinking one of Folium’s meticulously aged gems is always a privilege and an opportunity not to be missed!

Folium Vineyard 2011 Harvest In Action

Generously, owner-winemaker extraordinaire, Takaki Okada, has made available to Dhall and Nash a limited number of 2013 Folium Reserve Sauvignon Blanc and 2012 Folium Reserve Pinot Noir.

Folium Vineyard’s Takaki Okada has been crafting supremely elegant & complex vinous jewels for more than 10 years. As you Folium fans already know, Takaki is a Japanese winemaker, who reveres the intricacies of French old-world wines and with his American wine schooling he cleverly wrests magical liquid from his Brancott Valley vines. This is not your everyday garden variety Marlborough savvy or pinot!

Folium owner and winemaker, Takaki Okada

Not only is Takaki Okada an immensely likeable character – a one-man band doing everything by hand – he is also a meticulous, obsessive, and a detail-oriented passion-driven perfectionist. And rather witty to boot!

Exciting doesn’t adequately describe this wine release. Neither does riveting. This is certifiably enthralling, bewitching stuff. Imagine, if you can, your next Folium wine purchases have been lovingly cloistered in perfect cellar conditions for your tasting pleasure now.

Purity. Elegance. Depth. Persistence.

2013 Folium Sauvignon Blanc Reserve

“Fine with some wax and nuts as well as subtle hints of toffee covering the sweet pear and citrus fruit. Rounded with some richness, this is very stylish and distinctive.”
92/100 Points – Dr Jamie Goode, Wine Anorak

“Dry-farmed, high-density vineyard. 8-9 months on lees to counterbalance the high acidity. Complex mix of citrus, spice, celery, and saline. Finely textured, dry, taut, and really elegant. Mouth-watering freshness.”
17.5/20 Points – Julia Harding M.W., Jancis Robinson.com

“Hand-picked fruit, from vines planted in 1996, on clay soil, WBP and fermented at up to 20°C to 14.0% alc., the wine aged up to 8 months on lees. Bright, even straw-yellow colour with slight green hues. The nose is very fresh with vibrant and concentrated aromas of thirst-quenching white stone fruits, herbs, and gooseberries, along with complexing tropical fruit detail. Dry to taste and medium-full bodied, this has a fulsome mouthfeel with restrained flavour expression. Pure white stone fruits, gooseberries, herbs, and ripe tropical fruit flavours exude a subtle sweetness and richness, building in depth. The fruit is balanced by softly refreshing, lively, ripe acidity, and is carried with good drive to a long, positive, minerally finish. This Sauvignon Blanc has a subtle richness and presence, with pure stone fruit and herb flavours that will become more complex over the next 2-3 years.”
18.5-/20 Points – Raymond Chan Wine Reviews Sept 2014

2012 Folium Pinot Noir Reserve

“Medium ruby-purple in color and filled with aromas of warm mulberries, kirsch and blackberry compote with hints of allspice, cloves and mushrooms. The2012 Folium Reserve PN is a light to medium-bodied wine offering delicate flavours and a silky texture. It finishes with good length.”
90/100 Points – Lisa Perotti-Brown, Robert Parker’s The Wine Advocate

“Lovely cherry and plum fruit with a hint of sweet and sour. Linear and focused with nice brightness. Supple and drinkable.”
91/100 Points – Dr Jamie Goode, Wine Anorak

“… this fresh and elegant unfiltered pinot noir has aged beautifully thanks to its bright track of acidity, a gift from the vintage. Concentrated, complex and long with delicious savoury mature pinot character developing, this is a gem.”
The Wine Society

“Dark, deep, ruby-red colour with youthful purple hues. The bouquet is soft, refined and gently concentrated with aromas of ripe dark raspberry and black cherry fruit harmoniously integrated with notes of raspberry liqueur, black florals, and spices. Funky game and earthy elements emerge with aeration. Medium-bodied, soft, and plush fruit flavours of dark red berry and cherry fruit are melded with spice and earthy game notes. Some earthy nuances add complexity and interest. The palate has a concentrated core, and the mouthfeel features fine-grained tannins that grow, with piquant acidity providing tension and freshness. The wine carries to a fine-textured, dry and elegant finish. This is a soft, gently luscious, fine-textured Pinot Noir with good freshness and dark fruit flavours with a little funky, earthy complexity. Hand-picked fruit destemmed, given a cold soak and indigenous yeast fermented to 13.86% alc., the wine aged in 25% new French oak barrels.”
18.0/20 Points – Raymond Chan Wine Reviews June 2014

These painstakingly handmade wines whose beauty and delicacy are exquisitely revealed after years of aging are ready to be unveiled now!

Folium Vineyards celebrated it’s 10th Anniversary in 2021, Take a look here if you want to learn more about the history of this heartwarmingly boutique kiwi winery.

Celebrating Ten Years Of Folium: An Unrelenting Artisan

Order Now

For orders please email us at orders@dnfinewine.com.

The post Library Release: From Our Very Own Unrelenting Artisan, Folium appeared first on Dhall & Nash Fine Wines.