Stop & Smell the Rosés at Paname Social

Paname Social in association with Dhall & Nash Fine Wines are extremely excited to usher in the spring season at this rosé-filled vinous evening.

We invite you to join us at Paname Social on Thursday, 28th of September, to enjoy these blushing beauties alongside a specially curated, shared-style menu designed to make everything sing together!

Paname (puh-nam) is what Parisians lovingly call the city of Paris.The origin of the word Paname traces back to Panama and its famous hats, which were popular amongst Parisians in France in the early 1900s.

At Paname Social, they aim to showcase European flavours and hospitality at its best.



Asparagus choux, black sesame
Domaine des Pothiers Eclipse Methode Ancestrale (Loire Valley, France)


Artisan French charcuterie, Duck Liver Crème Brulée, Selection of artisan Bread and truffled butter
Château Gassier Esprit IGP Méditerranée Rosé (South of France)


Pan Fried Snapper, clams, tomato, roasted fennel, pine nuts
Roasted Beetroot salad, Camembert pané, Candied walnut, Balsamic dressing
Château Gassier Le Pas du Moine Rosé (Provence, France)
Château Gassier Cuvée 946 Rosé  (Provence, France)


Tarte Tatin, berry and Monbazillac sorbet
Paul Jaboulet Aîné Muscat Le Chant des Griolles (Rhône Valley, France)

For an extra $29: Champagne Billecart-Salmon Brut Rosé

Focus On: Fact, Fiction or Fantasy?

In Focus OnMay 10, 2022

Dhall & Nash’s Focus On:

Fact, Fiction or Fantasy

Vinous MythBusters: Debunking Common Wine Myths

Happily for us at Dhall & Nash, wine is everywhere these days, but so too are misconceptions about our favourite fermented friend.

There is absolutely nothing wrong with having favourite grapes, producers, or wine regions. But limiting yourself to only those wines you know you like closes the door on the vast, unexplored territory occupied by all the wines you’ve learned little to nothing about. Unwittingly, your hidden wine prejudices may be fencing you in!

Certain common misconceptions about wine can become unquestioned truths. And once they harden into beliefs, they inevitably put-up barriers around anyone’s ability to expand their wine knowledge and enter the playful and immensely pleasurable realm of tasting new wines.

We want to Focus On debunking a few widespread wine myths so that you can impress your friends, fend off irritating wine snobs, and most importantly open your mind and palate to some fabulicious fun wines.
This can apply to even a seasoned enthusiast or if you’re just getting into this whole wine thing, there are quite a few myths nearly every wine drinker mistakenly believes (Oops! Guilty as charged).

Here are a few myths we’ve busted to help dispel some misconceptions we’ve all come across at one point or another in our wine adventures:

All Chardonnays Are Too Oaky

This old chestnut – the ABC Club – Anything But Chardonnay club. Really darling? Really? All we can say is – never let fashion dictate what you enjoy. Be a tastemaker, not a slave to fashion.

Anything But Chardonnay was a movement that stemmed from the dominance of this style in the Californian market back in the 1980s, and in NZ we followed suit – throw more expensive oak at it meant a more expensive chardy but not necessarily a finer crafted chardy. Just like over-salting your food, this was all wrong. But times and winemaking styles have well and truly changed yet a lot of people still believe, mistakenly, that all chardonnay is big and over-oaked.

Oak is really, really amazing and when used judiciously, adds beautiful texture and complex, enticing character to wine, though it’s easy to overdo. Thankfully it’s all about the pursuit of balance in wines nowadays. Winemakers know it. And the wine buying public needs to know it by now. Embrace a tantalisingly brilliantly balanced Chardy like Easthope Family Winegrowers Skeetfield Chardonnay or Domaine Testut Chablis.

All Rieslings Are Sweet

False. In fact, nothing could be further from the truth. Riesling, amazingly, is one heck of a versatile grape variety. It can be made into ice wine from frozen grapes on the vine, it can be made late harvest if the conditions are just right, AND in more cases than not, it can be made bone dry!

If you’re a fan of tart, crisp wines and Riesling hasn’t been rotated into your repertoire, you are missing out. Dry Rieslings have a lip-smacking acidity that is mouth-watering and totally moreish.

Rieslings are scintillating, pure, powerful, haunting, dry, and some of the most ethereal wines ever made. Period. No need to say more – time for you to try: Schloss Lieser Niederberg Helden Riesling Trocken GG (375mls Half bottles also available)

Sulphites Are the Cause of All Wine Headaches

Nope, not even close to true. An entire bottle of wine contains less sulphite than a couple of dried apricots; and believe it or not, white wine typically has more sulphite than red.

We may need to do a deep dive on this myth – here goes: Sulphites are sulphur compounds that occur naturally in the grapes and hops used to make wine and beer. They prevent the growth of the bacteria that make the drink go cloudy, literally turning the alcohol into vinegar. Most wines and beers have extra sulphites added as a preservative and some people claim that this can cause headaches. Drinking sulphite-free wine for the sake of not having a headache is totally an urban wine myth.

There are several things that are more likely to contribute to wine headaches that are unique to each person: alcohol level, sugar content, not drinking enough water and other chemicals/additives can all cause headaches (see more below).

Next time you pour a second or third glass of wine for the evening, check the wine bottle label first, you may be surprised to see that your Barossa Shiraz is 16% alcohol!

There Are More Sulphites in Red Wine

Some people say they can drink white wine with no ill effects but not red.

While it’s true reds possess more natural sulphites, white wines require the addition of considerably higher levels of sulphur dioxide in order to maintain freshness. For the record, white wines, particularly sweet whites, contain up to 10 times the level of sulphites as reds.

So, what is it about red wines that cause so many allergic reactions/headaches? There are actually several factors that have been studied.

The first and most common are histamines. Histamines are found in nature in many forms including plant matter, i.e., grapes, and cause those susceptible to suffer from sinus issues. Since pollen and other goodies are trapped on the surface of the grape skins — and only red wines come in contact with the skins, it stands that those who are sensitive to histamines will be affected when they drink red wine.

Histamines can be up to 200 percent higher in reds than in whites. There is a home remedy or old wives’ tale that recommends drinking a cup of black tea before consuming red wine. The compound quercetin found in black tea has been thought to inhibit the flushing effects of histamines, but this has not been studied extensively. Probably a more effective method is to take an over-the-counter antihistamine. But make sure you choose the non-drowsy variety, or you may fall asleep in the middle of your toast to good red wine.

The second factor is tannin. Tannins in red wine can cause small levels of serotonin release in the brain, affecting those prone to migraines. But several Harvard studies have shown that those not prone to migraines did not get headaches from increased levels of tannin.

Prostaglandins are the third factor studied. Prostaglandins are substances that cause pain and swelling. When combined with the dehydrating properties of alcohol, they’ve been thoerised to increase the likelihood of headaches when drinking red wine. The biochemistry behind this one is quite a bit more detailed, so we won’t bore you with the details, but prostaglandins are everywhere. If you are particularly sensitive, then taking Ibuprofen, which is a prostaglandin inhibitor, may be helpful.

The fourth factor has not been studied, at least in any respectable research setting, but it is a theory amongst us in the trade… Cheap “Industrial Level” Wine! We are convinced that poorly-made wine contains more unbalanced bacteria, junk, stems, detritus, bugs and who-only-knows-what. It’s no wonder people get headaches from it. In order to make quality wine, a winemaker has to invest in quality production from the grape to your glass. There’s no way that a $8 bottle of wine can be made “well”.
Just sayin’!

All Wines Get Better With Age

While the majority of us would love nothing more than to enjoy a bottle of 1996 Château Margaux, the truth is that not all wines are meant to be enjoyed at a later date. In fact, about 90% of wines are made to be consumed within the first 3-5 years of their life. So, unless you’re buying special bottles for your cellar, go ahead and crack open that bottle of wine sitting in your closet, it’s probably really ready to drink!

Wine "Legs" Are Evidence of Wine Quality

Wrong! Legs are the streaks down the side of a wine glass. They largely are a product of the alcohol level. Thicker, slower legs merely indicate a higher alcohol level, but that is separate and quite apart from quality.

“Never judge a book by its cover” – this could be just as aptly applied to rose’ – “Never judge a rose’ by its colour”
– Dhall & Nash’s Blogger Mama Sonja

The Darker the Rosé the Sweeter it Will Be

Codswallop! Admittedly there is a big issue that wine drinkers everywhere confront: decoding rosé’s colour, which can range from the palest blush, to full-bloom azalea. The first question most people have upon seeing a darker rosé is: Will this wine be too sweet? In short, the answer is most likely no.

The reality is that a quality rosé, even if it is dark, will contain neither added nor residual sugar. A rosé’s colour can, however, give you some important information on how it was made, and how it will taste; in general, lighter rosés are bright and crisp, darker rosés have more fruit, texture, and body. It all depends on skin and time.

One of the main factors in a wine’s colour is skin contact. This refers to the amount of time that winemakers allow the juice to remain on the red skins before removing them—it can be as little as a few hours, or as much as several days, depending on the producer and regional style.

Perhaps the best example of the differences between lighter and darker rosés can be found in Southern France, where pale pink Provençal rosé and deep ruby Tavel wines from the Rhône Valley are produced with special care and pride. These regions are known for their rosé wines, where they even plant grapes specifically for rosé, which is not the case everywhere.

In a lot of places, people make rosé as a by-product of their red wine production – referring to the saignée technique in which winemakers briefly macerate red grapes with the skins, “bleed” some juice off for rosé, and then use the more concentrated juice to make a red wine.

Because of Tavel and Provence’s focus on turning out top-quality rosé, they’re harvesting the grape when it’s at the perfect balance of fruit, acidity and ripeness to make a beautiful, balanced rosé, with just enough richness and acidity to satisfy the thirst that a great meal generates.

In Bandol, a sub-appellation of Provence renowned for top notch rosé, they make their rosé with a heavy dose of the grape Mourvèdre, which lends a slightly darker hue to the wine. By law Bandol rosé must be made with between 20 to 95 percent Mourvèdre. Mourvèdre makes a rich, dark, super tannic red wine. In rosé, Mourvèdre provides a rich texture, but also a razor-like acidity which can make for a bright, crisp, refreshing rosé.

Climate also plays into such varietal characteristics; grapes growing in warmer climates tend to have thicker skins, so the rosés will be darker like in Hawkes Bay. Because of the high proportion of Mourvèdre in Bandol rosé, it can be slightly darker than the broader Côtes de Provence rosé, which can include a wider variety of grapes from all over the appellation.
All of these factors affect a rosé’s colour, but it comes down to a winemaker exercising his or her judiciousness—and expressing a regional style—it’s about determining the amount of time that grapes sit on their skins. In Tavel, winemakers typically let the juice sit on the skins for more time, up to 48 hours, which gives the wine more tannin and structure, as well as a more intense fruit profile. This style of rosé, known as rosé d’assiette—meaning “rosé for the plate” (as in for a meal)—displays a more savoury quality and concentrated fruit.

Pale Provençal rosé, meanwhile, has a flavour profile somewhat closer to white wine. It’s more floral, with gardenia and white blossoms, bright high-toned fruit, and often more delicate flavours. The juice is frequently removed from the skins within the first 12 hours during maceration.

Ultimately, why not forget about the sweetness or colour question, and instead get excited about the range of rosé wines out there – ask your sommelier, wine shop assistant or us here at D&N what different styles are available to suit the occasion – richer, fuller rosé, or something bright, light, and easy drinking.

“We’ve all been conditioned to think that the best rosés come from the most recent vintage possible. Not so!”
– Ian Cauble, Master Sommelier

You Should Only Drink the Latest Vintage of Rosé

Why is this soooo not true? Because you can enjoy other vintages too, and not just the latest.

It’s true that over time, the colour drifts from bright pink to more of a salmon-pink tinge and aromatic expression gradually displays spicy, toasty, floral or ripe fruit notes in addition to the yellow or white fruit aromas, citrus, and tropical fruits. But the wines are not fading, they are broadening their spectrum. The slightly older vintage of a rosé wine is still gratifying and continues to display its iconic style but will appeal to inquisitive consumers who keep an open mind when it comes to new profiles.

Rosé is for Summer Drinking Only

Admittedly, rosé consumption is higher when the sun shines, but there are so many styles of rosé that are suitable for all-year round drinking, it’s just a matter of open-mindedly choosing a weighty ‘winter’ rosé that pairs perfectly with the right food or moment.

Rosé wine’s versatility is an advantage when it comes to the dinner table. They stand up flawlessly to all types of cuisine from Mediterranean, to Indian and to Asian dishes. For foods with stronger flavours—like grilled or smoked seafood—we’d recommend a bottle of the more complex weightier Château Gassier Cuveé 946. Whereas for something lighter, like sushi or poached salmon, we’d lean towards the lighter style of pinot noir rosé, like the Folium. A classic Provençal style rosé like Château Gassier Esprit is also great for drinking on its own, as an aperitif.

Everybody's Tired of Drinking the Same Old Thing

People are ready to see that there's different stuff out there. Welcome to the world of Natural Wines and, of course, its myths.

Think natural wine is nothing more than a trendy hipster magnet? Think again. A minimalist approach to winemaking is moving into the mainstream—though not without its misconceptions, naturally. We want to crush the myths and embrace bottles that aren’t made from grapes doused with chemicals or otherwise overly manufactured and manipulated. Less really can be more. Here are some myths of the natural wine movement, along with some D&N bottles to make you a believer.

Natural Wine Is Just a Fad

Though it’s a buzzy category of late, natural wine has actually been around for thousands of years, since the first thirsty people decided to throw crushed grapes into a vat and see what happened. “The Romans weren’t spraying Roundup on their vines, and the Cistercian monks of Burgundy weren’t buying yeast to inoculate their fermentation,” says Danny Kuehner, the Head Sommelier at Madison in San Diego. “This grassroots movement among wine enthusiasts will only continue to grow.” Just as organic produce, free-range poultry and whole foods have become part of our permanent culinary lexicon, natural wine is here to stay.

The Riostoppa at La Stoppa

Natural Wines Don’t Age Well

News flash: The vast majority of all wines produced in the world are meant to be consumed within a few years. And let’s face it—most wines rarely make it longer than the trip from the grocery store to our glasses. Age-worthy wines, no matter how they’re made, generally have high acidity and/or tannins, both of which act as preservatives. Making a blanket statement about how long natural wines are going to hold up is silly, says Sommelier Sebastian Zutant. “Ask the folks at La Stoppa why their current release of their high-end Barbera is 2011; it’s singing and could use some more time,” he says. “Anyone making this point simply hasn’t tried older natural wines. They age.” D&N bottle to try: La Stoppa Riostoppa 2014

Natural Wines Taste Funky

OK, this myth actually has some legitimacy. But is funkiness in wine a bad thing? We say no. A tiny level of brettanomyces—that is, the strain of yeast that gives some wines a whiff of barnyard or saddle leather—or the doughy notes gleaned from leaving dead yeast cells in the bottle rather than filtering them out can elevate a wine. Add another layer of complexity. Natural wines have a broader range of acceptable flavours. But within that broad swath are also all of the same flavours of commercial wines. Just like some sour beers might not be your jam, others may be the mouth-watering, tart, and tangy brews you’re craving. The right natural wine to pique your palate is out there waiting to be uncorked. D&N bottle to try: De Martino Viejas Tinajas Muscat 2018 Or De Martino Cinsault – fermented in traditional underground clay pots

Dr Jo Brysnska, Wine Writer expounds that it is a “…great time to enjoy that newly popular style that sits on its own sensory threshold, the chilled red.”

Red Wines Should NEVER Be Chilled

While it is true that most reds should be served at room temperature (more on this later) there are a few exceptions.

Traditionally there is one style that is always chilled: Beaujolais Nouveau. This wine is made from the very first grapes harvested every year in Beaujolais France and goes through carbonic maceration – giving it a tutti-fruity flavour. Now, thanks in part to the Natural Wine movement, there are decidedly many lighter and more juicy-licious red wine styles made in such a way that they drink much better with a bit of a chill on them.

With heavier reds generally, it is a bit trickier, depending on the age and texture of the wine. Ideally, a bottle should be slightly cool to the touch. Modern room temperature can often leave a good red seeming flabby or fatiguing. A slight chill is bracing to the wine. Tannic wines served too cold can seem tough and unpleasant. If a bottle seems too warm, 15 minutes in the fridge — or, at a restaurant, 10 minutes in an ice bucket — can work wonders. Give it a go. D & N Bottle to chill – Nat Cool Drink Me Vermelho OR Easthope Family Winegrowers Gamay Noir.

But remember – serving some white wines too cold will strip them of all flavour and conversely, mediocre whites ought to be served ice-cold, the temperature masks any flaws.

Here’s our suggested temperature guide to serving different wine types:

Full Reds (Shiraz, Bordeaux, etc.) – 16°-18°C

Medium Reds (Pinot Noir, Chianti) – 14°-16°C

Light Reds (Beaujolais, some gamay noir) – 12°-14°C

Full Whites (Grand-Cru Burgundy, Chardonnay, Roussanne) – 12°-13°C

Rosé Wine – 10°-12°C

Complex Aromatic Whites (Riesling, Gewürztraminer, Vintage Champagne) – 8°-10°C

Sweet Wines – 7°-8°C

Aromatic zesty wines (Sauvignon Blanc, Pinot Gris/Grigio, NV Champagne) – 6°-8°C

The ideal temperature to store wine – so-called ‘cellar temperature’ is between 12°-14°C and the most important thing is that the temperature is steady with no big fluctuations.

The magic of wine is that it is complex, beguiling, exciting and interesting. It also tastes pretty darn good too, which we’d argue is the most important thing of all! There’s plenty of myths to trip up the unwary though, and many ‘facts’ taken as truth that are easy to avoid. We hope this blog has shed a smidgeon of light on these vinous myths and opened the doors to try something deliciously drool-worthy and new too. Enjoy! ☺

You Should Always Decant an Old Wine

Actually, in some cases you really shouldn’t – this is not a hard and fast rule. Yes, sometimes there may be sediment in the bottle to avoid, but some very old wines are also very fragile and might be magnificent for the first 15 minutes after decanting, and then rather tired after 30 minutes. If in doubt, pour a small tasting sample, taste it, and taste it again in half an hour or so. Make your choice then. If still in doubt check online wine reviews first. ☺

“Bottle Shock” is Just a Wine Snob’s Term When Their Expensive Wine Doesn’t “Measure Up”

This has validity. Wine is a living thing, and when it gets jostled and disturbed by travel — be it in a container ship or truck or car trunk — it can respond negatively, much the way you feel with jet lag. The result can be a loss of aroma and flavour, which is what happened to the legendary white wine from California in the Judgment of Paris.

Fortunately, wine heals with a little R&R — and that healing allowed the Château Montelena Chardonnay to win the 1976 Judgment of Paris and put American wines on the world stage. It is why the movie about this event is titled “Bottle Shock”.

Next is an oldie, but a goodie…

A Teaspoon in the Neck of Your Opened Bottle of Champagne, Prosecco or Beer Keeps Them Fizzy for Longer

Let’s start with the supposed science. The teaspoon is said to act as a temperature regulator, as it absorbs the warm air from the neck of the bottle. The air around the teaspoon now gets colder and as cold air is denser than warmer air, the teaspoon creates a kind of air stopper, preventing the gas from escaping. The bottle with no teaspoon has no ‘air plug’ so the gas has an open route to escape. So, the cold temperature retains more carbon dioxide, and a teaspoon holds some metallic merit, at least overnight.

Here’s the actual testing. In 1994, the spoon trick was put to the test by Prof Richard Zare, a chemistry professor at Stanford University, California. He asked a panel of eight amateur tasters to judge the fizziness of champagne poured from 10 bottles. Some had just been opened, while others had been left for 26 hours with either nothing, or a spoon made of either silver or stainless steel in their necks. The judges weren’t told how each bottle had been treated. The conclusion: none of the spoons had any real impact on the fizziness – a finding later confirmed by the professional association of champagne producers in France.

So, what’s the best thing to do? Get yourself a stopper and keep the drink in the fridge. Carbon dioxide gas, which gives champagne its fizz, is more soluble in colder liquid, so the bubbly will better retain its sparkle. Or better yet – buy D&N’s CORAVIN Sparkling Wine Preservation System.

The magic of wine is that it is complex, beguiling, exciting and interesting. It also tastes pretty darn good too, which we’d argue is the most important thing of all!

There’s plenty of myths to trip up the unwary though, and many ‘facts’ taken as truth that are easy to avoid. We hope this blog has shed a smidgeon of light on these vinous myths and opened the doors to try something deliciously drool-worthy and new too.

Enjoy! ☺

2020 Easthope Family Winegrowers Skeetfield Vineyard Chardonnay, Hawke’s Bay, New Zealand

“The unique site that is the Skeetfield vineyard in Hawke’s Bay captures a sense of place and time in its chardonnay fruit showcasing scents of new season peach then quince, ripe grapefruit, there’s no mistaking the mineral layer enhanced with a wild white flowers suggestion. Delicious, weighty, vibrant and fresh on the palate with flavours that mirror the bouquet, there’s a youthful and refreshing acid line with a touch of salinity to it, fine tannins and balanced reserved use of oak. An excellent example, well made, lengthy and delicious! Best drinking from 2021 through 2029.”
95 points – Cameron Douglas

2020 Château Gassier Esprit Gassier IGP Méditerraneé Rosé, Provence, France

Shades of pale peach. A delicate nose with white and yellow fruit aromas. On the palate, a mineral wine with a beautiful freshness and a touch of acidity on the finish. A sumptuous and elegant rosé that will transport you to a magical corner of the Mediterranean sea. Majority Grenache, Syrah, Cinsault.

2018 De Martino Viejas Tinajas Muscat, Itata Valley, Chile

“Like many of the wines, this is the finest bottling for this cuvée in an almost-perfect vintage. This has moderate alcohol (12.8%) and very high acidity, something quite unusual for the variety, and it gives a lively character to the palate with citrus freshness. It has varietal notes, but more than that, it is very clean, complex and floral, with notes of orange peel. It’s a lot cleaner than the initial vintages, without any rusticity, and is focused and bone dry.”
93 points – Robert Parker’s Wine Advocate

2018 De Martino Viejas Tinajas Cinsault, Itata Valley, Chile

“This is precise, expressive and fresh, with a wild character, very different from the other Cinsaults. It has a brothy, meaty touch on the palate that makes it very tasty. Clean and precise, with very good grip, 2018 has to be the finest vintage to date for this wine.”
94 points – Robert Parker’s Wine Advocate

Château Gassier: The Provençal Powerhouse of Pink

June 12, 2020|In Winery Spotlight

Château Gassier: The Provençal Powerhouse of Pink

“Rosé was once a colour, now it is a name.” – Château Gassier


Blush pink evokes such a good feeling in us. The colour of a pastel sunset, the colour of cherry blossoms against a crisp sky, and the colour of some of the world’s finest vinos. If the words “Provençal rosé” don’t immediately make your mouth water and your brows raise expectantly, then we wholeheartedly accept the challenge and will have you eager to partake in this rosé revolution by the time you’ve tasted these little numbers.

Dhall & Nash is elated to present the newest addition to our exclusive portfolio collection – the ravishing Provençal rosés from none other than Château Gassier.

Chateau Gassier in St. Victoire, Provence

Château Gassier is run by the Gassier family who originated from Barcelonnette and hold links to Provençal nobility dating back to 1421. They purchased the Château Gassier and its vineyards in 1982 after looking for a fresh start following the French Revolution and in 2004, the Jeanjean family came on board to collaborate in cultivating these lands. This same year, the Sainte-Victoire mountain was certified as a ‘Grand Site de France’. Georges Gassier, the family’s fifth generation of winemakers, now runs the domaine in close collaboration with Maison Gassier and the Château has been certified organic since 2016.

This Provençal powerhouse of pink is based in the Sainte-Victoire sub-region (“AOP Côtes de Provence Sainte -Victoire”) at the foot of the Sainte-Victoire Mountain, where the soils are generally limestone and shale sandstone based with superb drainage. “Just look at the Sainte-Victoire. Such a sight to behold, the compelling thirst of the sun, yet such melancholy when, at night, its heaviness fades.” – Paul Cézanne. It is one of the cooler regions of Provence, which make for exceptionally fresh tasting wines. “When you first eyes on Sainte-Victoire Mountain it is easy to imagine that you are witnessing the first day of creation, in the midst of a larger-than-life, authentic, and preserved setting.” Château Gassier is the proud farmer of 40 certified organic hectares of this vinous wonderland, on which they grow a number of varieties. Their main plantings are Grenache, Syrah and Cinsault.

Grenache is largely planted in their northern and southern vineyards, where soils are clay with large stones and dry and shallow with stones, respectively. Syrah is planted to the west where soils are sandy and clay-based, and Cinsault thrives to the east where the soils are deep and stony. [Picture of 3D vineyard map in the 2019 presentation] They also have smaller plantings of Cabernet Sauvignon, Ugni Blanc and Rolle (AKA. Vermentino).

The Wines

We are stocking three tiers of tasty rosé from this wonderful estate, their Esprit Gassier IGP Mediterrane, Le Pas du Moine, and Cuvée 946. This terrific trio covers all possible rosé bases…

Château Gassier Esprit Gassier IGP Mediterrane Rosé:

This entry level rosé punches far above its weight. It has serious ‘cool-factor’ whilst remaining extremely elegant and is just as at home on a bar’s top shelf as it is in your picnic basket. In 2016, Forbes Magazine highlighted this cuvée as one of “The Coolest Wine Labels Of Spring.” It was designed by a local french artist and is silk-screened directly onto the bottle. It’s chic, it’s fun, and it gets great accolades too. A wine under $20 that routinely earns 90 point scores – where’s the downside?

Château Gassier Le Pas du Moine Rosé:

Our mid-tier Gassier rosé is the epitome of elegance. It’s modern, it’s striking and it’s present in over 30 countries, in Europe’s main airports and is served to First Class American Airlines passengers. From this, it was elected “best rosé in the air”, served in First class by Business Traveller. Grapes for this wine are harvested by night and then cold direct pressed. This modern muse is the proud owner of a number of 90+ point accolades and it’s sleek, curvy bottle is every bit as eye-catching as the pale blush nectar it holds.

Château Gassier Cuvée 946 Rosé:

Tipping the scales is our Gassier Queen – Cuvée 946. This elegant and gastronomic phenomenon is aged in oak barrels and is among the Top 3 Provence rosé wines. This fine rosé comes with no less than a landslide of professional praise under its belt, too. Wine Advocate’s Jeb Dunnuck has stated it is “Easily one of the finest Provencal rosés I’ve ever tasted,” and it won the title of “Best Provence Rosé Wine” in 2019 by Vinous. Its name comes from the Croix de Provence, situated at 946 metres above sea level, at the highest point of the Saint-Victoire mountain range. You could find this esteemed rosé at both Le Crillon Hotel (5 Stars) in Paris and Le Bernardin restaurant (3 Michelin Star) in New York, or right here in Aotearoa New Zealand.

Kissed by the midday sun, Provence in France is synonymous with wonderful rosé and is the benchmark for all lighter styles of rosé throughout the world. It’s landscapes are a picture of “idyllic french wine country” with vineyards in the valleys, lavender fields and turquoise waters – it wouldn’t be a stretch to say the grapes grown in these fabled grounds live a better life than most of us do.

Typically rosé wines, particularly the lighter styles like those of Provence, are intrinsically linked to the summer months, bright brunches and poolside sipping but this refreshingly tasty wine style works year round. As the reputation of these wines has evolved, so too has its demand and therefore its defining styles. It was once thought of as being overly fruity and glorified “lolly-water”, but in recent years these pink tipples bely a very serious flavour profile, in part thanks to the tireless efforts of regions such as Provence. Dry, mineral-driven wines displaying a range of notes from herbs, crushed oyster and summer melon to richer berries, rose and spice have upped the game and brought a plethora of newfound rosé-fans from all walks of life. “Our ambition in the years to come is also to spread the word that Rosé wine, as well as being a symbol of festivity, joy and conviviality, is also a product of the terroir, born of ancestral know-how. And we are proud that our wines now feature in the wine cellars of the very best restaurants.”

Rose wine being poured

Bohemian Wines: The Bohemian, The Poet & The Dancer

October 22, 2019|In Winery Spotlight

A Bohemian, a Poet and a Dancer Walk into a Wine Bar…

Rose wine being poured

The Bohemian Project is doing things a lil’ differently…

They’re not quite a winery. They’re not quite a vineyard. What they are is a collection of like-minded wine lovers who came together – an amalgamation of all things great about wine.

The cornerstone of Bohemian Wines is collaboration. Head Bohemians, Puneet Dhall & Brandon Nash, collectively have over 30 years experience in the wine industry and they never stop searching for the essence of great wine. After starting up Dhall & Nash together in 2007, they realised they were in a unique position where they could appreciate and see so many different ways of making wines from so many wonderful corners of New Zealand, and each of these were the signatures of winemakers they’d grown to personally know and respect. They knew who they considered to be one of the best Pinot producers in the country, and a woman who was seemingly a jack of all trades and master of all… And so an idea started to form, a vision of curating the best of the best and letting these masters do their thing! A platform where they are free to experiment and create to their heart’s content.

And so came along the Bohemians – The Bohemian, The Poet and The Dancer. A red, a white and a rosé. A collection of beautifully crafted wines from hand-picked masters of craft around New Zealand, who breathe life into characters and notes and bottle them up to present to you.

First came ‘The Bohemian’ flagship Pinot Noir – made by Schubert’s own Kai Schubert in the Wairarapa. Anyone who knows New Zealand Pinot knows Kai is the cream of the crop. In 2015, Lisa Perrotti-Brown of Robert Parker’s Wine Advocate named one of his Pinots as one of the Top Three NZ Wines, where his Pinots were described as “beautiful, perfumed and earthy”.

Then came ‘The Poet’ Hawke’s Bay Pinot Gris. It is made by Julianne Brogden of Collaboration Wines – a highly celebrated New Zealand winemaker with a passion for food, travel and art. She’s been touted as being one of New Zealand’s real ‘up-and-comers’ and frankly, she makes mind-blowingly good drops. She has brought to the table an artfully crafted, refreshing wine, offering delightful aromas and flavours as its recital.

The ‘baby’ of Bohemian is ‘The Dancer’ Hawke’s Bay Rosé. This is something we are incredibly proud of and excited to have in our portfolio. Also made by veteran Bohemian and fan-favourite, Julz from Collaboration Wines, she worked with Bohemian to create something utterly unique – a blend of Syrah, Cabernet Franc and Viognier – unusual and compelling, gorgeous, savoury and so bohemian. We haven’t stopped talking about it since it was released, we simply can’t help it.

An interview with one of the winemakers, Julz Brodgen…

We sat down with Julz, the winemaker for this smashing Rosé as well as ‘The Poet’ Pinot Gris to get her take on everything…


What was it that attracted you to the idea of working with the Bohemian Project?

“I enjoy crafting wine for people to share with different cuisines, and most importantly family and friends. To me, wine brings people together, it is a time to sit, enjoy, talk, contemplate, catch up or celebrate an occasion, it is a way of life.

My own personal portfolio is focused on Chardonnay and Bordeaux Reds so when the Dhall and Nash Team approached me to make the Bohemian Rosé and Pinot Gris it was a chance to do something different. I love to craft small batches of wines that are textural, layered and complex, wines that make you want to sip and savour. To be able to use my winemaking skills and apply them to these two wines was another challenge. I am a hands on winemaker and work solely in the winery throughout the year, so it was an opportunity to source and work collaboratively with like minded growers in Hawke’s Bay and have the backing and support of Dhall and Nash with the same passion, commitment and vision to wine growing.”


What’s special about your Bohemian Pinot Gris?

“I will be honest… I have never liked drinking Pinot Gris unless it was reasonably dry, had lovely acidity and interesting… so I made a promise to myself that this wine needed to tick those boxes and bring on board like-minded people, also to be approachable and encourage regular Pinot Gris drinkers to try something a little drier, interesting and textural.

The fruit comes from a beautiful hillside vineyard in Central Hawke’s Bay, Lime Rock. Rosie and Rodger – the proprietors – do a meticulous job of managing this vineyard. The Pinot Gris is grown on volcanic soil over limestone. The resulting wine exhibits a chalky texture and salinity, with fresh aromatics and a lovely backbone of acidity, finishing dry but with plenty of body and texture.”


What’s special about your Bohemian Rosé?

“A very unique, intriguing blend of Syrah, Cabernet Franc and Viognier. The grapes are sourced from a little vineyard situated on the border of the Gimblett Gravels and Bridge Pa growing district. Hand picked at different times in individual batches. Directly pressed as whole berries… Blended and Bottled.”


What’s something you want drinkers of your wine to think the second they pour a glass?

“Sit back, relax and enjoy with fine food and great company!”


Can you tell us a little about the process of making a Bohemian wine with you? What goes on in the vineyard?

I like to pick the grapes with high acidity so the resulting wines have good acid backbone... I want the wines to be elegant and restrained.

I constantly taste and blend so I cease the yeast fermenting in each wine with a nice balance of fresh acidity and enough sugar to add slight body and texture yet still tastes dry to the finish. With both wines I want an element of savouriness, texture and interest, not just fruit driven wines so I am slightly oxidative in my handling, with minimal SO2.”


What’s your personal all-time favourite wine to sit down with at the end of the day?

“Something a little different, whether it be from a different country, producer, blend or varietal. A wine that is going to make me think and discover something new…”


What would you say was the perfect song match for your Bohemian wines?

“I can’t say I could choose one song… however album would be NZ Artist, Nathan Haines and the album “Shift Left” an older album but recently re released on vinyl.”

2019 Bohemian ‘The Dancer’ Rosé
“Luminescent pale pink colour. A blend of syrah, cabernet franc and viognier. Crisp, dry and delicately flavoursome rosé with raspberry, cherry and subtle crushed herb flavours. A good food wine with attractive and refreshing acidity.”
Bob Campbell (90 points)

2018 Bohemian ‘The Bohemian’ Pinot Noir
Lush, dark summer berry aromas come dancing from the glass, bringing with them notes of plums, exotic spices and liquorice. A smooth and lush entrance of dark plum and forest berries on the palate greets you before introducing an array of spicy notes. Star anise, cloves and an intriguing pepper tone leads to the savoury, mineral core and a delightfully balanced finish that lingers.

2018 Bohemian ‘The Poet’ Pinot Gris
Fresh, green notes adorn the perfume, adding a crisp undertone to the sensory ballad that is ‘The Poet’. Red apple skin, honeydew melon, lychee and ginger account for the rest of this fruity and aromatic composition. A dry character, ‘The Poet’ does not exhibit sweet notes, but instead offers a firm, tight and linear palatable tale, with textured fruity notes of red apple and honeycomb taking the centre-stage. Hold the applause.
NZ International Wine Show 2019 (Silver Medal)

A Half Dozen Rosés Sure to Woo Your Special Someone

Whether you adore it or lament it, Valentine’s Day has once again rolled around. Shop windows are being decorated with red love hearts as we speak, and the number of adorably cheesy poems in the world is set to skyrocket in the coming days.

We all know the go-to gifts are chocolates and roses, they are tried and true, after all, and feature in plenty a good rom-com, but here at Dhall & Nash we are thinking of switching it up just a bit… what if the roses that we’ve come to know and love, were drinkable? What if they weren’t roses as such, but rosés?!

We’ve scoured our portfolio and come up with a half dozen of the very best and most romance-inducing rosés that are sure to woo that special someone (or even just yourself…)

NV Billecart-Salmon Brut Rosé (375ml)

Billecart-Salmon Brut Rosé (375ml)

If ever a brand has embodied the spirit of love, it is Maison Billecart-Salmon. More than two centuries ago, in 1818, Nicolas Francois Billecart and Elisabeth Salmon met, fell deeply in love and soon were married. As a wedding gift, they were given a plot of land in the heart of Champagne - the Le Clos St. Hilaire - from which grew the Billecart-Salmon Champagne House that we know and love today.

Billecart-Salmon is today most recognised for its phenomenal signature Champagne Rosé style, of which the family’s vinification secrets are closely guarded. Its pale and bright pink colour is adorned with warm glints of gold. The aroma is delicate and the palate even more so - with just a hint of raspberry on the finish. The perfect accompaniment to a Valentine's evening.


2017 Caves d’Esclans Whispering Angel Rosé

2017 Caves d'Esclans Whispering Angel Rosé

Whispering Angel rosé has a (deserved) reputation as being the world’s best rosé, so how better than to woo your loved one by offering only the best for the best? And bonus - it is simply not possible to have the name ‘Whispering Angel’ flow off the tongue without evoking some romantic spark deep within.

Made by the King of Provencal Rosé himself, Sacha Lichine, this pale pink tipple truly does feel as though it’s come straight from the heavens of which it’s name alludes to. With an irresistible pale hue and a signature silken texture framing juicy strawberry notes and white floral aromas, this is a surefire way to impress.


2016 De Martino Gallardia del Itata Cinsault Rosé

2016 De Martino Gallardia del Itata Cinsault Ro

From the Itata Valley in Chile, the De Martino Gallardia Cinsault Rosé could not embody the spirit of Valentine’s Day more. ‘Gallardia’ literally means ‘gallantry’, or chivalry. A deep respect shown through warm, considerate and courteous actions. If there is any occasion to celebrate such a virtue is it not this one?! And from a region that has been cultivating grapes since 1551, De Martino have certainly had time to hone their craft and woo away the centuries.

But Gallardia, or gallantry can also refer to courage and boldness and this other side of the linguistic coin is reflected in the wine itself. Powerful and full of spirit, this cinsault is full of character and intensity. Aromas of plum, and a dry refreshing palate with punches of cherry and strawberry. Be bold in the pursuit of love!


2018 Bohemian The Dancer Rosé

2018 Bohemian The Dancer Rosé

If you or your loved one prefers to walk a less conventional path, or even if you just aren’t the ultra-romantic types - this is the rosé for you! With a punchy name and even punchier vibe, there’s nothing frilly or fantastical about The Dancer Rosé. Bohemian Wines came to be when a collective of people in the wine industry decided to have a bit of fun and experiment a little to express themselves in the way they saw fit.

The Dancer rosé hails from Hawke’s Bay, Aotearoa. It is youthful and vibrant with high toned floral and perfume notes. Well framed with a mineral, chalk texture and underscored with hints of preserved citrus. Elegant, nuanced, poised, and graceful. If a wine could wink, you know it would be the Bohemian.


NV Cattier Premier Cru Brut Rosé

NV Cattier Premier Cru Brut Rosé

The most romantic and celebratory of all wines - Rosé Champagne. If ever there were a better marriage of styles than rosé and Champagne, we are yet to hear about it, and Cattier does it well. One of the key characteristics they aim to embody in their cuvées is generosity, and boy do they deliver. We can’t recommend enough that you share this sense of generosity with the one you adore the most.

The Cattier Premier Cru Brut Rosé Champagne has so much to offer - the salmon-hued wine is fresh and full in the mouth with a beautiful vinosity and subtle notes of blackberries and a touch of liquorice.


2017 Paul Jaboulet Aine Côtes du Rhône Parallèle 45 Rosé

2017 Paul Jaboulet Aine Côtes du Rhône Parallèle 45 Rosé

Does anyone do romance quite like the French? If this wine is anything to go by, then we know the answer. It is clear the winemaker at Paul Jaboulet Aine loves the land and loves the vines and anyone the world over gifted a bottle of wine from these famed hillsides is sure to feel that love in every sip of this organic, tasty tipple.

Mineral-driven, and fresh with floral notes of wild berries, white pepper, and cherries. This exquisitely balanced rose is very much Provencal in style, and is the perfect accompaniment for whatever kitchen creation you’re cooking up this Valentine’s Day.


If you're interested in snatching up any of these goodies for Valentine's Day, send through an email to or give us a call on 0800 369 463

Festive Picks: 2018 Bohemian The Dancer Rosé

2018 Bohemian The Dancer Rosé
Soft entry to the stage, with cool, fresh acidity that drives the red berry and floral characters across the palate. Well framed with a mineral, chalk texture and underscored with hints of preserved citrus

Rose bottles stacked on top of one another

Whispering Angel: Leading the Rosé Revolution

July 31, 2018|In Winery Spotlight

Whispering Angel: Leading the Rosé Revolution

Rose bottles stacked on top of one another
The Whispering Angels of Caves d’Esclans showing their true colours

The rise of rosé is something that has surprised and delighted many over the past decade or so. These pink tipples are making waves in the wine world and it’s the name – and the wine – in everyone’s mouths right now.

Previously considered a bit of a laugh in terms of fine wine – something so quaffable and novelty it couldn’t possibly be serious – rosé is now proving generations of naysayers wrong with a resurgence so impressive that entire wine empires are being built around making these summery compositions.

Heading up this Rosé Revolution is the King of Provencal Rosé – Sacha Lichine. With a slew of commendations supporting him, there’s no question that when it comes to rosé, he knows best. Touted by The New York Times as the world’s “most prominent rosé winemaker,” he has been pivotal in bringing quality rosé wine into the spotlight, and keeping it there.

Sacha Lichine, King of Provencal Rosé

Sacha Lichine was born in Bordeaux and educated in the U.S., and has worked in every aspect of the wine industry from production to final sale. He began working at his family’s former properties, Château Prieuré Lichine and Château Lascombes during the summers of his youth.

Following this and in keeping with his budding entrepreneurial tendencies, Sacha went on to build his experience and knowledge. This included working as a sommelier, a wine-buyer, a wine salesperson, contributing to wine publications (notably the Encyclopedia of Wines & Spirits,) and establishing multiple business ventures including a luxury wine tour business that consisted of 3 week immersion trips for American clients through all the major wine villages and appellations in France.

In the late 1980’s, Sacha’s father, Alexis Lichine – a notable and formidable force in the French wine scene – passed away, leaving Sacha to take the reins at Château Prieuré Lichine at only 27 years old. Sacha worked hard on maintaining and improving the winery wherever he could, but his passion was elsewhere, and he sold the estate to pursue other possibilities.

Chateau d’Esclans in Provence, France

He found his calling in Var, between Provence and the French Riveria, and he started to forge a path for rosé. A pivotal moment for Sacha was his 2006 acquisition of Chateau d’Esclans in Provence. He felt that rosé had strong developmental opportunities to become more serious from a production standpoint and had every ability to command the same level of respect that it’s red and white companions had.

He found his calling in Var, between Provence and the French Riveria, and he started to forge a path for rosé. A pivotal moment for Sacha was his 2006 acquisition of Chateau d’Esclans in Provence. He felt that rosé had strong developmental opportunities to become more serious from a production standpoint and had every ability to command the same level of respect that it’s red and white companions had.

Lichine and his business partner, Patrick Léon, invested heavily in viticulture and modern winemaking, even partially fermenting some lots in oak barrels. D’Esclans priced its flagship wine, Garrus, at more than $100 a bottle. It was blasphemy. And soon every ultra-wealthy yacht owner in St.-Tropez simply had to have it.

The cuvée the world has come to know and love, however, is it’s serious yet fun ‘Whispering Angel’ – a pale pink négociant superstar recognised the world over as being the rosé to be drinking.

Between these two rosé rockstar cuvées – and a number of other wine projects – Sacha has built an unsurpassable reputation for himself. With a list of accolades too long for any one blog post to cover fully, Sacha Lichine remains the name in rosé – and even with the astonishing success of the pinks recently, he believes that the fun has only just begun – rosé is here to stay.

#2: NV Billecart-Salmon Brut Rosé

#2 NV Billecart-Salmon Brut RoséThis is the ultimate Rosé Champagne. Billecart-Salmon is one of only four 10/10 Maisons from Tyson Stelzer, rubbing shoulders with Krug, Salon and Bollinger.

For more on this amazing Maison Click Here.

#10 : 2016 Francis Ford Coppola 'Sofia' Rosé

#10 2016 Francis Ford Coppola 'Sofia' Rosé: Sofia Rosé is a wine of unparalleled beauty. From its shapely, stylized bottle to its delicate fruity essence, this is a wine like no other. Born from a celebration of love, Sofia wines began as a gift from a father to his daughter. The charming and stylish Sofia Rosé is a tribute to the romantic, ebullient spirit of women everywhere.

Feminine and stylish, with a fragrant perfume of fresh strawberries and lavender, this rosé explodes with ripe, juicy flavours of cherry, raspberry and citrus zest. This refreshing wine is reminiscent of the popular dry rosés served in seaside café along the French Riviera. It’s crisp, delicate, and elegantly fruity with just a kiss of spice on the finish.

They typically harvest the grapes for our Sofia Rosé at a lower Brix to ensure we get a light wine that pairs elegantly with food. For colour extractions, the grapes are cold-soaked for 48 hours before the juice is separated from the skins.

Billecart-Salmon Rosé: One of the Greatest Wines On Earth

When it comes to Champagne Rosé, Billecart-Salmon not only sets the bar but dominates the category. The elegance and finesse of these outstanding wines could only come from a family whose story stems from not only love but a historic connection with Champagne...


Nicolas-François Billecart met Elisabeth Salmon in 1818. They fell in love. They were soon married. For their wedding gift from the Salmon family, they have bestowed a small plot of perfect land in the beautiful Mareuil sur Ay in the Marne region of Champagne. They decided to found a Champagne House with this land that was above all a beacon of excellence and purity. This was a very pioneering venture. ‘Sparkling Champagne’ at this time was still in it’s early days. Exploding bottles were still a major issue in the process – but then, this was an explosive love.
Their Maison is one of the most sterling examples of Louis XI architecture. It is one of the few left standing today following the Napoleonic revolution where so much of the great architecture of Louis XVI was destroyed. The Maison today is still family owned jointly by two brothers – the seventh generation of the family. The secret of the Maison has been the ‘savoir-faire’ passed down from generation to generation. The eighth generation – Nicolas-François Billecart came on board alongside his father Francois, Uncle Antoine and grandfather Jean in 2010.

“My father turns 90 next March and we are very lucky that he still joins us for every tasting,” Antoine reflects, “He began working in wine when he was 16 and has over 70 harvests in his memory. His experience of terroir is so great that he can comment on the effect of every parcel in a blend and challenge us to consider what a wine will be like in 20 years. ‘This sample won't last, and in 15 years you’re going to cry!’ he tells us. He has such experience that he can feel a vintage by smelling and tasting the musts building the blend in his mind before we even taste it.”
The art of crafting elegant, graceful champagne requires the most exacting skill. Sweetness, richness and breadth cover all manner of sins in Champagne, but a wine in its unadorned, raw nakedness reveals even the slightest blemish for all to see. In the words of Tyson Stelzer –
‘The mark of Billecart is made not by the heavy footfall of concentration, power and presence but rather by the fairy touch of delicacy and crystal clear fidelity.’
Every one of its dozen cuvées articulately speaks the house philosophy of ‘respecting’ the integrity of the fruit, freshness and acidity.

NV Billecart-Salmon Brut Rosé

The production secrets and the vinification method of this cuvée go back to the origins of the House of Billecart-Salmon and have been handed down for seven generations.


2006 Billecart-Salmon Cuvée Elisabeth Salmon Brut Rosé

Created in 1988 as a tribute to the co-founder Elisabeth Salmon, this cuvée distinguishes itself through its intensity of beautiful and elegant flavours.