What’s in the glass tonight March 12/13th – Chardonnay, Viognier


Secret de Lunes Chardonnay

Off Topic: Secret De Lunes Vignobles JeanJean Pays D’oc Chardonnay 2014 & Viognier 2015

Imported direct from the co-op by Regional Wines and Spirits, and being simple, value wines showcasing pure fruit and a minimum of winemaking artifice.

The Chardonnay was great sunny afternoon drinking. Un-oaked, the fruits flavours were light, clean and refreshing. The European provenance added a nice touch of difference from the usual fruity Chardy’s we drink from NZ.

BTG 3

Secret de Lunes Viognier

The Viognier the next day was great over dinner. A good food wine. Not complicated, with open sweet fruit flavours, & that viognier spiciness, but not in a bold style. Un-oaked. Lovely.

VG 4

 

What’s in the glass tonight March 10th – Nebbiolo Barbera


Hihi Nebbiolo 2010 2011

Hihi Wines Nebbiolo Gisborne 2010/2011 – $$

This is a new variety for me (if I discount the incredible 1975 Barolo I tasted a couple of years ago).

Jancis Robinson writes about Nebbiolo on her website – www.jancisrobinson.com/learn/grape-varieties/red/nebbiolo: “If Pinot Noir is the world’s most tantalising grape, Nebbiolo runs it a close second []so uniquely delicious that winemakers all over the world are enticed to give it a try.[] Nebbiolo is exceptionally finicky about where it will happily grow and ripen. The Nebbiolo heartland is the tiny Barolo region, a cluster of fog-prone hills around the village of the same []it is not only late-ripening but also early flowering, so there is no point in planting it anywhere that might suffer from spring frosts. []Perhaps the most wonderful thing about Nebbiolo is its perfume. The wine is typically intensely aromatic, developing the most extraordinarily haunting bouquet in which, variously, roses, autumn undergrowth, woodsmoke, violets and tar can often be found – together with a greater variety of other ingredients than most other grapes. On the palate, the wine is typically high in acidity and, until after many years in bottle, tannins.”

14% alc. Carmine colour, tending brick. Leggy.

This is a blend of Nebbiolo and the vigorous, tart and less flavoursome Barbera grape from the 2010 and 2011 vintages. I have no idea from the bottle or the website as to the relative percentages.

2010 was a good vintage, whereas 2011 was more variable with cooler periods and rainfall and smaller yields.

I saw a very tantalising bouquet on the nose, quite lifted and distinctive, showing cool-climate fruit, forest floor, smoke,  and some green characters. Vanilla and oak are dominant, but there is that beguiling perfume too. Perhaps faulty, but I really liked it.

On palate there a firm tannins, quite dry, with light fruit tending blackberry. There is a slight lack of fruit ripeness, so the wine is not as rich as I had expected, and bears some stalky notes. You could even say it’s a bit rough. Too bad, but not too bad – I think a rough(er) red is a lot more appealing than a soft fruit bomb any day anyway. The nose shows there is definite promise for this variety under the tutelage of Andy Nimmo, winemaker.

Nebbiolo’s are a slow maturing wine. The acidity and tannins here could hold this wine for another 5 years, if the fruit can support it. I’ve got a couple of bottles – I’ll give it a go.

I’ll give it a day to see how it softens in the bottle with some air contact.

The 2013 vintage was a cracker, and 2014 looked good too, so I’d expect a riper example to come rolling down the track in due course.

BTG 3+

After two days left alone on the bench, then wine showed remarkably well. The acidity had softened, and allowed the tannins to come forward. Good news for me wanting to keep the other two bottles in the Pool Room for a few more years.