I See Red. (I
see red, I see red )
Red wines for
the NZ spring
Spring
is pretty well in the air now. The magnolias are blooming, the daffs are out
and spring lambs are gambolling in the paddocks. But it’s still a good time for red wines.
Before
we segue into summer temperatures, it’s good to enjoy some hearty reds or even
a lightly chilled rosé. Here’s a selection of some great reds that I have
sampled recently.
Coopers Creek Huapai Rosé
2016 $NZ 21.00
Made from a blend of malbec and merlot from Cooper’s estate vineyard in Huapai, northwest Auckland. Very fresh and hugely drinkable. Typical strawberries and cream aromas. And unlike the current trend for bone dry acidic rosé, this one is just nudging sweet with a fruity ripe palate of red berry fruit and cranberry with a crisp finish. Drink with chicken, salads or seafood.
Made from a blend of malbec and merlot from Cooper’s estate vineyard in Huapai, northwest Auckland. Very fresh and hugely drinkable. Typical strawberries and cream aromas. And unlike the current trend for bone dry acidic rosé, this one is just nudging sweet with a fruity ripe palate of red berry fruit and cranberry with a crisp finish. Drink with chicken, salads or seafood.
Availability:
cooperscreek.co.nz
Scott Base Central Otago
Pinot Noir 2017 $NZ 29.99
From the Allan Scott family winery, one of the first independent wineries to be established in Marlborough in 1990. Aromas of ripe cherries and raspberries with a hint of smoky spice. Soft, medium palate of red fruit, black cherry and a hint of tar. Drink with duck, lamb or ratatouille.
From the Allan Scott family winery, one of the first independent wineries to be established in Marlborough in 1990. Aromas of ripe cherries and raspberries with a hint of smoky spice. Soft, medium palate of red fruit, black cherry and a hint of tar. Drink with duck, lamb or ratatouille.
Widely
available at supermarkets and Glengarry.
Wolf Blass Gold Label
Coonawarra Cabernet Sauvignon 2016 $NZ 27.99
Wolfgang Blass was born in Germany. He studied winemaking in Germany, moved to the Barossa Valley in 1961 and just 5 years later, he launched what was to become one of Australia’s most famous labels.
This wine smells of cassis, plums and cellar dust. Typical big Aussie red, with a ripe plummy palate of blackcurrant and black cherry compote and medium tannic finish. Drink with pepper steak, venison or rich tomato-based pasta.
Availability: Widely available at supermarkets and Glengarry.
Wolfgang Blass was born in Germany. He studied winemaking in Germany, moved to the Barossa Valley in 1961 and just 5 years later, he launched what was to become one of Australia’s most famous labels.
This wine smells of cassis, plums and cellar dust. Typical big Aussie red, with a ripe plummy palate of blackcurrant and black cherry compote and medium tannic finish. Drink with pepper steak, venison or rich tomato-based pasta.
Availability: Widely available at supermarkets and Glengarry.
Vidal Estate is part of the Villa Maria portfolio, producing premium wines under renowned winemaker Hugh Crichton. With vineyards in the Gimblett Gravels appellation, the focus here is sturdy red wines.
This one: plums and spice on the
Phil runs Auckland Fine Wine & Food Tours
