Kiwis looking for a classic summer vacation have always been drawn to Hawke’s Bay on the North Island, about a five-hour drive southeast of Auckland. Vacationers come for the sand, the surf and the idyllic coastal lifestyle, where the days are long and the weather is likely to be fine. But they also come for the wine, and for good reason.

Hawke’s Bay is New Zealand’s oldest and second largest wine region, with the first vineyards established in the late 1800s. Most vineyards radiate from the main center of Napier, often located on hillsides, river valleys and terraces facing north, or along the sea-watered coast to the south towards Cape Kidnappers.

Several sub-regions bear witness to the diversity of the terroirs which gives the region its distinctive character. Syrah, Chardonnay, Pinot Noir and Sauvignon Blanc draw all the applause, but the standout varieties tend to be full-bodied Bordeaux-style reds such as Cabernet Sauvignon and Merlot. The French influence is also reflected in the menus of many cellar restaurants.

The silt and sand, deposited by the rivers that flow from the mountains to the coast, have contributed to the richness of the soils. While the maritime climate combines low humidity and rainfall (the latter due to the shading effect of the beaches to the west) and many sunny days to ripen fruit rich in tannins and carrying just a hint of brine from the Pacific Ocean.

The area is ideal for wine tours, with most vineyards a short drive from Napier and interspersed with farms and cafes. Here are six of the best to check out.

The Urban Cellar
Located in the historic National Tobacco Company building in the Docklands district of Napier, The Urban Winery combines art deco architecture with artisanal wine. Winemaker Tony Bish specializes in Chardonnay, and a deep complexity lurks in this simple assignment, with tastings revealing glaring deviations in the varietal’s flavor profile.

It’s the kind of place you can wander in for a quick tasting but then stay for hours, soaking up the atmosphere among the warm woodwork and the elegant barrel room with its gigantic ‘egg’ barrel. French oak – an essential part of Bish’s many chardonnay secrets.

It’s not just Chardonnay you’ll be drinking: the bar menu dives deep into Hawke’s Bay’s finest wines and beers, paired with excellent dining options. Order a savory platter or check out the full tapas menu, which includes plates such as ginger and lemongrass dumplings, brisket sliders, and a smoked ham and roasted fig salad.

Craggy Range Winery
Craggy Range might produce its award-winning wines at vineyards across New Zealand, but its home is this Hawke’s Bay winery that focuses on Syrah, Merlot and cabin sav (a terraced block a few hours south of Martinborough, near Wellington, produces Craggy Range pinot noir and sauvignon blanc).

You can choose from three different wine tasting experiences. The Ultimate Prestige Tasting is the choice if you want to push the boat out – it includes the cellar’s premium prestige wines and includes a guided tour of the underground barrel room and fermentation cellars. And if you’re traveling in a group and you’re a little hungry (and you like French cuisine), you can order the artisanal plate, which includes the beef tartare, the cheese soufflé, the blue cheese dip, the pork and fennel salami, duck and fig terrine, smoked fish and pâté.

The other major attraction in Craggy Range is the Craggy Range Restaurant. Run by Cutler & Co and Cumulus alumnus Casey McDonald, this fabulous fine-dining restaurant sources local produce for dishes such as seared gurnard with citrus-braised fennel, almond cream and salad. asparagus and octopus, and a glazed shoulder of lamb with shallot purée, wilted vegetables and potato roll. There is also a fabulous all-vegetarian three-course shared menu.

For a good representation of what Craggy Range does best, take home a bottle of his Gimblett Gravels syrah. Luxury accommodations are also available on the banks of the Tukituki River. The winery has been awarded the Gold Medal by Qualmark, a quality recognition program owned by Tourism New Zealand, for its exceptional standards in sustainable tourism and visitor experience.

Domain Te Mata
The story of New Zealand’s oldest working vineyard is now part of local wine legends. In 1886 Joseph Bernard Chambers inherited part of his father’s sheepfold, known as Te Mata, near Havelock North. A French guest at the property planted an idea in Chambers’ head to try growing wine grapes, and after visiting wineries in Europe and Australia, Chambers did just that, laying a plot of pinot noir in 1892. Cut to 130 years later and Te Mata Estate continues to adhere to the classic style of winemaking established in its early days and still produces wine from these original vineyards.

The buildings pay homage to nearby Napier’s Art Deco heritage (with a nod to the Art Nouveau style of the Chambers’ original property). A base cellar door experience is $10 (refundable with wine purchase) and includes tastings of five current releases, while the $45 showcase tasting brings out premium wines for a hosted experience with view of the vineyards. The ultimate experience is the $120 VIP Tour, where you’ll visit historic vineyards and enjoy a private tasting of current and cellar vintages.

If you’re looking for something to take home afterwards, Te Mata Estate’s 2018 Coleraine scored 96 points per Passionate about wine magazine for its cellar references.

Elephant Hill
Elephant Hill’s contemporary style sea green copper cellar door immediately catches the eye.

This fabulous winery is located on the Te Awanga coast between Napier and Cape Kidnappers, with its fruit sourced from three different Hawke’s Bay vineyards. The diversity of terroirs means deep and complex flavors for blended wines, while individual vine drops reflect a more site-specific character. The Airavata Syrah is a must – a flagship example of Hawke’s Bay Syrah quality – and the Sea Sauvignon Blanc is a crowd favourite, while the winery’s estate range represents great value.

Head to the cellar door Thursday through Monday for wine tastings and take your time with a platter of local produce from artisan caterer Jo Deitch (vegetarians are well catered for, just mention when booking platform control). The tastings consist of four or six wines from the current version. And if you find the surroundings too beautiful to leave, accommodation is available in a luxury lodge surrounded by vineyards, with a swimming pool and views of the Pacific Ocean.

Te Awanga Estate
Close your eyes and dream of the perfect summer vacation by the sea. Now open them and find yourself at the cellar door of Te Awanga Estate, on the sunny terrace of a relaxed wooden cabin overlooking the sea. ‘Pacific Ocean.

There’s not a hint of pretentiousness or stuffiness at this inviting winery, 20 minutes south of Napier, where you can relax on the lush lawn and listen to live music on an outdoor stage while sipping award-winning wines by local winemaker Rod McDonald.

The estate specializes in Syrah and Chardonnay, but the wine list is extensive, so be sure to sample extensively. Wildsong Chardonnay is made from fruit grown at the base of the Ruahine Ranges – a great place for hiking – and has intense fruit flavors to match that classic chardonnay smoothness. The Stuff & Nonsense pinot noir, meanwhile, has a playful take on the idea that you can’t make a good pinot in Hawke’s Bay.

Pizza dominates the lunch menu and reflects the laid-back vibe (take it out on the grass and take in the view). Try the Fun Guy with mushrooms and caramelized onions.

You can extend your stay at the vineyard apartment (sleeps two), located above the cellar door and boasting a balcony with glistening ocean views. A complimentary bottle of wine and wine tasting are included with every booking, and you can order food at the cellar door or fire up the provided barbecue – it’s the authentic “bach” kiwi experience, but at the middle of a cellar.

Church Road
This century-old winery sits on the urban outskirts of Napier in the suburb of Taradale, but its park-like setting evokes rural New Zealand at its best. The cellar door was voted the best in New Zealand in 2019 and features a stone building surrounded by one hectare of peaceful, tree-dotted grounds. It is another recipient of Qaulmark Gold, in recognition of its best practices in sustainable tourism.

One of Hawke’s Bay’s oldest wineries, Church Road has always championed big, full-bodied reds reminiscent of Bordeaux. The French connection was strengthened a hundred years later when two French winemakers visited and introduced traditional French techniques, including fermenting reds in French oak vats and aging them in French oak barrels. Today the head winemaker is Chris Scott and the range focuses on blends of Syrah, Merlot and Cabernet, Pinot Gris and Chardonnay.

The flagship range is known as Tom, named after Tom McDonald, a talented teenager who was a winemaker here in the late 1800s. You can combine a tasting flight with a visit to the underground museum, emerging again in the sun for lunch under a shady magnolia. There’s also a separate behind-the-scenes tour that will demystify the sometimes bewildering art of winemaking and teach you some tricks Church Road uses to produce top quality drops. A more hands-on experience is called Legacy and Winery – a one-hour tasting of pre and current wines that includes a tour of the cellars and museum. Remember to book in advance as only one of each tour operates daily.

The cellar kitchen harnesses plenty of local produce for a sophisticated a la carte menu by chef Grant McHenry. Start with ginger-caramel pork belly or smoked salmon with beets before moving on to fish from the market or an eggplant schnitzel with artichoke sauce and homemade baba ganoush.

This article is produced by Broadsheet in partnership with Tourism New Zealand.

CLEVELAND, Ohio — This month’s wine review covers eight varietals and a blend ranging from $10 to $25. Note: Our monthly reviews focus on wines $25 and under. All should be available on local store shelves. We list the flavors we detect and offer our favorites at the end.

Raeburn Pinot Noir

Raeburn Winery, California, Pinot Noir, 2019, $24.99

Lavender on the nose with dried cherry with subtle notes of coffee and light cinnamon spice. Goes well with salmon. It’s getting harder and harder to find good, cheap Pinots these days, so this price is becoming the norm. This wine comes from a kind of pinot noir capital, the Russian River Valley in California.

Citra

Citra Vini, Italy, Trebbiano, 2017, $10

Lime is dominant with lemon playing second fiddle in this extremely light wine. We found it a little jaded with a bit of gasoline in the nose. It was a little better with food. We’ve had some decent and equally inexpensive offers from Citra, but we’ll pass on this particular vintage. Ultimately, we might give a later bottle a shot at this price. This variety may seem less known; it’s often used in brandy and balsamic vinegar, says Wine Folly.

Josh North Coast Reserve Cabernet Sauvignon

Josh Cellars, California, Cabernet Sauvignon, 2019, $21.99

Certainly red fruits, red licorice and strawberry. A little menthol stands out with a hint of spice (the cellar says blackcurrant). The grapes come from Sonoma and Lake counties. Offerings from the cellar are a common menu find.

Buttered bread

Bread and Butter Wines, Napa Valley, CA; Sauvignon Blanc, 2019 and 2020, $15-$16

We did a side-by-side tasting:

2019: Lime, saline, riper fruit, slight hint of oil, good fruit, no grass.

2020: Floral nose, lime, more acid, greener fruit, slightly grassy but not as cloying as an Australian or New Zealand Sauv Blanc.

pound for pound

Hard Working Wines, Paso Robles, CA; Zinfandel, 2020, $25

Intriguing, with a savory cacophony: Aromas of candied fruit, black cherry on the palate, no spice, and a concentrated, thick, almost Port-like mouthfeel. A rich strawberry flavor on the finish.

Mettler

Mettler Family Vineyards, Lodi, CA; Petite Sirah, 2019, $24.99

Milk chocolate, a little smoke, dark fruits and an almost port taste. Some tannins float. Great mouthfeel – not as tannic as some examples from this varietal. Incredibly smooth, tastes more expensive. One of the best examples of this varietal we have tried.

Pairing

Le Paring, California; red mix, 2017, $25 We detected smoke, tomato and chocolate. The estate says: Cassis, tobacco and chocolate. It has undergone extensive barrel aging, but the oak is subtle and well blended. It is a blend of 50% Cabernet Sauvignon, 20% Merlot, 20% Cabernet Franc and 10% Petit Verdot.

Luke

Luke Wines, Columbia Valley, Washington; Merlot, 2018, $25

Sweet notes of black licorice and a bit of earth stand out. The winery touts it as having dark red fruit. It’s made from 96% Merlot and 4% Cabernet Franc for good measure.

Chardonnay from Wente Eric

Wente Vineyards, California, Chardonnay, 2014, $25

This particular vintage will be hard to find; we found it at the end of our Char shelf, where it had been sitting quietly for a while. But the winery is reliable, producing wines since the 19th century. This unoaked Chardonnay, tasted eight years after its vintage, has (unsurprisingly) flavors of baked and macerated apple. A little acid, with just a little butterscotch on the finish. Was better with food; it goes wonderfully with chicken braised in white wine and potatoes. The winery produces several Chardonnays and is always a good bet.

Favorites: Mettler Petite Sirah.

Wine reviews 2022

Wines for February: A dozen different wines from 4 countries

January wines: 9 different wines from $9 to $22

Filmed wine: The 2012 documentary “Somm” takes viewers through the process of being an aspiring sommelier. It is available for rental or purchase online.

Do you like wine? Options vary for purchasing wine. Online retailers provide the ability to choose what you want, manage cases, and find discounts. Here is a selection to consider:

brightcellars.com: The monthly club offers you wines after taking a “palate quiz”.

Cellierwineclub.com: Allows you to choose the number of bottles you want.

exoticwine.club.com: offers subscription wine boxes from wineries located in less accessible markets.

splashwines.com: choose a curated case or create your own.

winc.com: Four wines tailored to your tastes are shipped monthly. Has a review component.

wine.com: Large online sellers often offer discounts to new customers.

wineawesomeness.com: Organized shipments of three and six bottles.

wineenthusiast.com: Complete site for accessories – shelves, glasses, openers, storage, gifts.

wineonsale.com: Allows you to select by grape variety or by region.

zachys.com: Includes a variety of ways to search/buy, as well as auction information.

I am on cleveland.comfrom the Life and Culture team and covers topics related to food, beer, wine and sport. If you want to see my stories, here is a directory on cleveland.com. On Air: WTAM-1100’s Bill Wills and I talk food and drink usually at 8:20 a.m. Thursday mornings. Twitter: @mbona30.

Start the weekend and sign up for the Cleveland.com weekly “In the CLE” email newsletter, your essential guide to the best things to do in Greater Cleveland. It’ll hit your inbox on Friday morning – an exclusive to-do list, focused on the best of weekend fun. Restaurants, music, movies, performing arts, family fun and more. Simply click here to subscribe. All cleveland.com newsletters are free.

Hello and welcome to my weekly dig into the pile of wine samples begging to be tasted. I’m happy to bring you the latest episode of Vinography Unboxed, where I highlight some of the best bottles that have come through my door recently.

Last week, a few wines from Neely Wine, a small family business that follows in the great tradition of Stanford faculty wineries in California’s Santa Cruz Mountains appellation, were included. The winery owns and operates the Spring Ridge vineyard, which begins in the Portola Valley and runs up the eastern flanks of the Santa Cruz Mountains. Their Chardonnay and Pinot Noir both have lovely lean liveliness and show great restraint in winemaking, emphasizing the fruit rather than the barrel.

The rest of this week’s wines are sort of a comparison panel, put together by the folks at Wines of Chile, who decided to send me six Cabernet Sauvignons, three from the Colchagua Valley and three from the Maipo Valley.

Therefore, we have to make a small geographical explanation.

The Maipo Valley is the closest major wine region to the Chilean capital, Santiago, right in the middle of the country, this proximity having made it one of the first wine regions to be planted in the country. Maipo tends to be hot and dry, and the vineyards are mostly located in the foothills of the Andes, which provide a refreshing little uplift and are responsible for the alluvial gravel that led early French winemakers to suggest to recently independent Chileans that they should plant Bordeaux grape varieties.

The southern border of the Maipo Valley is formed by another (much larger) east-west valley known as the Rapel Valley. Rapel is divided into two distinct wine regions, and the southern part is known as the Colchagua Valley. The slightly lower altitudes of this valley, the higher annual rainfall (than Maipo) and its fertile soils have made this region one of the best agricultural lands in Chile. But Colchagua has soils very similar to Maipo, again thanks to the ubiquitous Andes and the seemingly endless number of rivers that flow from the Cordillera. Given its previous focus on traditional agriculture, Colchagua is a relatively new wine region, with fewer big names than Maipo.

Interestingly, the Chileans sent in wines from these two regions for comparison and contrast, as they are actually quite similar in the broadest terms, kind of like asking someone to compare and contrast contrast Oakville and St. Helena to Napa. It’s hard to generalize (or extrapolate) a big difference from just a few wines. It might be much easier to compare the individual sites of each vineyard than to compare the two valleys.

But, strictly speaking of the six wines below, I found Colchagua wines to have slightly more grassy and salty tones, while Maipo wines tasted slightly riper and fruitier. Of the six, I enjoyed the Echeverria and Torres wines just slightly more than their compatriots, although all were quite tasty, with some being excellent values.

I must note with some prejudice that the Echeverria wine comes in an offensively heavy bottle, one of the most egregious I’ve experienced in some time. The glass itself weighs over a kilogram, a ridiculously ostentatious statement that clearly suggests the winery cares more about its brand image than the environment.

It’s all for this week !

Tasting Notes

2019 Neely “Bee Block” Chardonnay, Santa Cruz Mountains, CA
Light greenish gold in color, this wine smells of lemon peel and white flowers. On the palate, lemon curd and lemon pith are very pleasant thanks to good acidity and light notes of tropical fruits such as papaya and mango that linger on the finish. 13.3% alcohol. 595 boxes made. Note: between 8.5 and 9. Cost: $46. click to buy.

2019 Neely “Hidden Block” Pinot Noir, Santa Cruz Mountains, CA
Light garnet in color, this wine smells of cranberry and raspberry. On the palate, bright gooseberry and raspberry flavors have a hint of pomegranate and a green, dried herb flavor that is appealing. There’s even a slight saline quality to the finish. 12.5% ​​alcohol. 254 boxes made. Note: between 8.5 and 9. Cost: $45. click to buy.

2018 Terranoble “Gran Reserva” Cabernet Sauvignon, Colchagua Valley, Chile
Medium garnet in the glass, this wine smells of slightly smoky earth and red fruits. On the palate, juicy flavors of cherry and herbs mingle with a hint of licorice and dried flowers. There is a slight saline quality to the wine. Also light tannins. 14% alcohol. Note: approx. 8.5. Cost: $18. click to buy.

2016 Echeverria “Limited Edition” Cabernet Sauvignon, Maipo Valley, Chile
Very dark garnet in the glass, this wine smells of cherry and tobacco leaf. On the palate, the wine has a stony purity, with notes of cherry and tobacco mingling with cola and lovely earth. Excellent acidity and very fine tannins. 14% alcohol. Comes in a stupidly heavy bottle weighing 1.86kg when full. One of the worst I’ve seen. Note: approx. 9. Cost: $26. click to buy.

2018 Maquis Cabernet Sauvignon, Colchagua Valley, Chile
Medium garnet in the glass, this wine smells of cut grass and bright cherry. On the palate, cherry, green herbs and a hint of green pepper mingle under a vaporous haze of tannins. Good acidity. Certified sustainable. 14% alcohol. Note: between 8.5 and 9. Cost: $17. click to buy.

2017 Viña Aquitania “Lazuli” Cabernet Sauvignon, Maipo Valley, Chile
Medium to dark garnet in color, this wine smells of cherry and a hint of black olive. On the palate, this fruity, savory quality continues with cherry, black olive, herbs and a hint of tobacco enveloped in a vaporous haze of tannins. Good acidity. 14.5% alcohol. Note: approx. 8.5. Cost: $45. click to buy.

2018 Los Vascos “Cromas – Gran Reserva” Cabernet Sauvignon, Colchagua Valley, Chile
Medium garnet in the glass, this wine smells of lightly smoky green herbs and red fruits. On the palate, cherry and green herbs mingle with dried sage and a touch of licorice root. Good acidity, very light tannins and a touch of warmth on the finish. 14.5% alcohol. Note: between 8.5 and 9. Cost: $18. click to buy.

2018 Miguel Torres “Reserva Especial Cordillera de los Andes – Parcela Coluvión” Cabernet Sauvignon, Maipo Valley, Chile
Dark garnet in the glass, this wine smells of struck match, black cherry and cola with just a hint of fresh green herbs. On the palate, flavors of cherry cola mingle with a touch of cinnamon and cocoa powder. Quite pretty. 14% alcohol. Note: approx. 9. Cost: $23. click to buy.

Raising a glass of late-winter cheer, this week Times Drinks editor James Viner beats the chilly temperatures with rich, ripe and comforting Australian, Chilean and Portuguese red wines and a special New Zealand white prepared by a wine master.

Although spring is (just) here in the meteorological sense, the days are nevertheless still quite short and invariably cool. So what to drink with substantial winter dishes? Winter is a season that calls for big, bold wines that have the wherewithal to handle nutritious, meaty stovetop stews, baked casseroles, and roasted red meats.

Grab a tumbler and comfort yourself with these stellar, full-bodied late winter vinous warmers. All three reds are perfect for umami-soaked dishes, slow braises, hearty stews, and fireside sips.

Meanwhile, a judiciously oaked premium Kiwi Chardonnay – the supreme white varietal of Chameleon – is just the ticket to roasted white meats, seafood and a creamy chowder of corn, chicken and bacon. Bravo to these cold comforts…

1) Juicy Port Country Red
2017 Vila Real RabeloDouro, Portugal; Cooperative£6 (13.5%)

Elegant and floral red table wines from the Douro Valley in northeastern Portugal, the first demarcated and controlled wine region on the planet (1756), at the top of the eponymous waterway – and the home of Porto – make wonderful pairings with long-braised beef, lamb and pork dishes.

This supple, svelte mid-week example is a cheap blend of 40% Touriga Nacional (Port’s most famous and famous grape) and 30% Tinta Roriz (Tempranillo) and widely planted Touriga Franca.

A welcome addition to the late winter table, it has masses of red and forest fruit richness with floral/herbal weight, spice and a juicy bramble finish; Venison and juniper cassolette, rustic red meat stews (hello beef stew), goulash and roast duck will love it.

Cleverly, the cork on this bottle doesn’t require a corkscrew to remove. It’s extremely gluggable and a great value.

2) A detailed and intensely flavorful rendition of Carmenère, arguably Chile’s signature red grape variety
2019 Viña Errazuriz, Max CarmenèreAconcagua, Chile; Tesco£12 (13.5%)

Requiring hot, warm sites, late-ripening Carmenère is an old red/black Bordeaux grape that now (finally and lately picked at the right time, about 4-5 weeks after Merlot) produces rich, deeply colored reds in Chile. .

Founded in 1870 about 100 km north of the capital, Viña Errazuriz is located in the picturesque Aconcagua Valley, which stretches from the Andes – the region is named for the highest peak in the latter at around 7,000 m – to the Pacific Ocean and has a Mediterranean climate.

The 2019 season was dry and hot with low rainfall at the start, producing superb quality fruit. This exceptional Carmenère is vegan approved and an absolute blinder. Its chocolaty oak, herbs, coffee beans, roasted red peppers, cherries and dark fruits are delectable. The relatively modest alcohol has largely contributed to this. Everything flows appetizingly on the tongue; pure, brilliant and vinous delicacy. It is perfect with long braised beef.

3) Bring me some sunshine! Exceptional and super elegant South Australian red blend with a famous Austrian wine connection
2016 Salomon Estate, Dark Pearl Cabernet SFMFinniss River, in southern Fleurieu, Australia; Leah & Sandeman£20.95 in a case of 12 (14.5%)

This Australian red is a magnificent, skilful, ripe and unctuous blend of Cabernet Sauvignon (90%), Cabernet Franc (5%) and Merlot (5%) that smolders on a core of melted black and red fruits – cassis, cherry and plum – all pinned with varietal mint and herbs, plus a touch of foliage and a suggestion of earthy mushrooms.

Aged for 18 months in French barrels (mostly used), it is long, supple, detailed and very persistent, proving the versatility of the blend.

Opt for the slow-roasted lamb, the venison and juniper casserole, the classic roast leg of lamb with rosemary and anchovies or the rabbit with thyme and juniper. Downright delicious, brimming with flavor, fresh and bright with expertly balanced tannins and oak, it warmly suggests a second glass should be savored now.

4) Premium oak-aged chardonnay made by New Zealand’s premier Master of Wine
2020 Kumeu River, Chardonnay EstateAuckland, New Zealand; The wine company£20 (13.5%)

Don’t pour lean white wines in the throes of late winter and think they’ll come through with a big price tag. Instead, try bottles with well-judged oak, like a versatile chardonnay.

A satisfying and complex example from one of New Zealand’s finest wine producers, this still-young benchmark Chardonnay is crafted by Michael Brajkovitch – New Zealand’s first Master of Wine (in 1989) – and has layers of apple, grapefruit, spice, peach and nectarine, along with toasted nuts and smoke. It tastes like fine wine to me. A Kiwi classic. Treat yourself.

Bring in the guinea fowl/roast chicken, creamy sweet corn, chicken and bacon chowder, monkfish, scallops, and seafood risotto/pasta. One to seek out and another candidate for your busy carafe. Incredible quality. The development of the bottle will be fascinating.

5) Finally say congratulations to this year’s final Fair trade fortnight with this brilliant bargain South African Sauvignon Blanc
2021 The Weather Man Sauvignon Blanc, Western Cape, South Africa; Cooperative£6.50 up to £5.50 until March 15 (12.5%)

Fairtrade Fortnight 2022 is the annual campaign to promote high quality products, produced and traded ethically and ends tomorrow (Sunday March 6).

Survive the New Zealand Sauvignon Blanc shortage with crisp, aromatic versions from South Africa (SA), a country with top-notch sustainability credentials. Claiming an industry first as part of its commitment to Fairtrade – it is already the world’s largest retailer of Fairtrade wines (and the very first supermarket to list Fairtrade wine, in 2005, now selling around 14, 5 million liters per year) with 57 lines, 45 of which hail from SA – the cooperative has switched to 100% Fairtrade SA wine for the entire range of own-brand and branded wines.

This discounted bottle is a particularly inexpensive, vibrant, ripe yet zesty Sauvignon Blanc with notes of passion fruit, gooseberry nuts, sugar, lime and blackcurrant leaf, as well as hints of apples. yellow. One for tomato salads, sushi and seafood.

A simple wine but drinking it (in good conscience) is pure pleasure. Buy it on offer.

You can find more information about the Fairtrade Fortnight at fairtrade.org.ukFollow Jack on Twitter: @QuixoticWine

DID YOU KNOW?

A ‘Rabelo’ is a traditional, narrow, shallow-bottomed Portuguese cargo ship historically used to transport port barrels from the upper Douro Valley to the wine cellars of Vila Nova de Gaia (linked to Porto, across the river, by six bridges), where most of the port pavilions are located. Currently, the boats (“barcos”) are used as tourist cruises that navigate the Douro River.

Photos: Couple © Chernetskaya, Sunflower © Irochka, Daffodils © Anatoliy Mandrichenko, Apples © Steveheap, Fields © Jakub Gojda/dreamstime.com; Rabelo © Thomas Istvan Seibel/wikimedia.org

Behind each sommelier presenting a table bottle is a three-tier wine distribution system that guides luxury wine from the vineyard to the table that has deeply felt the rapid change of the past two years. The backbone of the restaurant and hospitality world, every leg of this chain has faced challenges ranging from COVID-19 closures to pricing; supply chain challenges; and a consideration of the role of diversity and inclusion in a space that has historically had high barriers to entry.

Enter Demeine Estates, an innovative fine wine company that sees these changes not as obstacles, but as a roadmap for building a better wine industry; the one they intend to lead.

“Fine wines continue to thrive due to a high quality blend and strong demand,” said Scott Diaz, senior vice president of global brand strategy and marketing. “While there are supply shortages in key premium categories like Napa Valley Cabernet Sauvignon, Champagne, Burgundy and Sauvignon Blanc, Demeine Estates is well positioned to meet consumer demand with a expansion of new wine partnerships.”

Founded in October 2020 as a marketing and sales agency for some of Napa’s most historic and exclusive wines, Demeine Estates has already added wines like Champagne Legras & Haas and Domaine de Montille to its import portfolio and continues to grow rapidly. With just over a year in business, they are recognized as leaders in sustainability, quality, and inclusivity (and they love and are extremely passionate about wine!). So how do you get a foothold in a tumultuous market? Let’s look at their journey.

It all starts with the wine. The roots were planted in 2018 when Nashville-based agricultural investor Gaylon Lawrence Jr purchased the Napa Heitz Cellar legacy and appointed master sommelier Carlton McCoy Jr to run it. Since then, Lawrence has incorporated three other historic properties into what is now called Lawrence Wine Estates (LWE): Stony Hill, Burgess and Haynes Vineyard. With 185 years of operation combined, these estates are benchmarks of Napa history and quality, but needed a renewed presence in a market that is showing renewed interest in classic-style domestic wine.

Under McCoy’s leadership, LWE also created two new independent brands: Ink Grade, a range of mountain wines from steeply sloping vineyards on the other side of Howell Mountain, and Brendel, a creative outlet for estate winemakers. aimed at bringing a new generation of consumers into the fold of high-quality, sustainably produced Napa wines.

Demeine Estates is responsible for spreading the word (and wine) of “New Napa” to the most important distributors in the country and to supplement the portfolio with import properties of equal prestige. The New Napa focuses on sustainability and the next generation of winemakers, hospitality experts and consumers, with a specific focus on quality and education. McCoy is the managing partner, and to lead the charge he has picked industrial might Philana Bouvier.

When Bouvier accepted the role of president, she became the first non-family female manager of a wine importer. When McCoy accepted the position of CEO of Heitz, he became Napa Valley’s first black cellar CEO. For McCoy and Bouvier, the most important thing about being the “first” is to ensure that it is followed by “many”.

Bouvier aimed to build a team based on talent, experience, aptitude and ambition. The resulting group is one of the most diverse (and female-led) in a pocket of the industry with many barriers to upward mobility. While other companies strive to retroactively increase diversity, Demeine Estates builds on it.

“Diversity is our DNA here at Demeine Estates. People come first in our organization, not company policy, and we’ve seen the results,” says Bouvier.

“Our sales and marketing teams are the best there are, not only because of their passion for winning, but also their ultimate respect for diverse perspectives. We believe in our employees and our partners, and we aim to ensure that our wine industry always accepts differences and celebrates culture from all walks of life.

The resulting team takes a fresh approach to a traditional space. Senior Vice President of Sales, Leila Pearson, leads a team of 10 across the country to land wines on the highest visibility lists through unparalleled distribution relationships. The measured size of the Demeine Estates portfolio allows full attention to be given to each brand, a rarity in a wine world that is gradually consolidating into fewer distributors and larger supplier portfolios.

Senior Vice President of Global Brand Strategy and Marketing Scott Diaz leads a three-person team responsible for accessing and creating new luxury wine consumers for “New Napa.” Alexa D’Acquisto, Senior Brand Manager, is an expert in brand creation and repositioning, and Shannon Pestoni, Brand Manager, co-founded, developed and sold Napa’s Jelly Jar Wines before joining the team. Audrey, Digital Marketing Specialist

Marek leverages social media and digital tools to create an unrivaled online footprint in a segment that often overlooks the power of virtual space.

The team is also keenly aware of its role in the wider wine industry, and that leadership cannot exist in a vacuum. In January 2022, they announced their Dream it, live it initiative, which serves to provide professional development opportunities specifically for women and people of color in the wine and hospitality industries that focus on entrepreneurship.

The goal is to create long-term, mutually beneficial relationships with program partners and foster a more inclusive wine and hospitality industry for all by providing access to growing businesses.

“Our progressive leadership builds trust and invites people, employees and partners, into the winery space who may not have felt like they belonged before,” says D’Acquisto. “In a relationship-based industry like ours, the results are valuable, meaningful connections that drive business while celebrating diverse backgrounds and unique perspectives.”

Their first partnership with Tish Wiggins of “Tish Around Town” resulted in the Celebration of Women in Wine trip, which takes place in Napa Valley from March 29 to April 2. With sponsorship from Demeine Estates, Tish, a wine educator, event curator, speaker and wine writer with a strong online and social media presence, will bring a group of 20 attendees to taste and learn with Heitz Cellar Director of Winemaking Brittany Sherwood, Burgess Winemaker Meghan Zobeck, Stony Hill Winemaker Jaimee Motley and Hospitality Manager Brendel Candace Keeton.

The Women in Wine Tour celebration will also highlight the new Heitz Cellars Tasting Lounge, a modern design and French laundry-inspired experience. Employing many hospitality professionals with Michelin star backgrounds, the space elevates the wine tasting and pairing experience beyond the vineyard while taking a root-to-glass approach. The tour’s emphasis on hospitality and luxury emphasizes the intertwined nature of good food, good wine and high quality.

“Attendees will enjoy a 3-course meal featuring the cuisine of award-winning chef Cindy Pawlcyn at the iconic Mustards Grill,” said Wiggins, who is a hospitality veteran and catering enthusiast.

Mustards Grill has been a Napa Valley staple for over 37 years, serving chef/owner Cindy Pawlcyn’s blend of regional American dishes fused with global influences. Favorites include the famous Mongolian pork chop with sweet and sour red cabbage; and house-herb marinated rabbit with Brussels sprout leaves, thyme-roasted parsnips and white-wine currants.

“We have strategically secured a boutique hotel in downtown Napa so attendees have access to some of the best dining and dining experiences Napa has to offer,” Wiggins continues. “Some of my favorites are Oentori and Charlie Palmer Steak, and I always like to end my evening at Cadet Wine + Beer Bar for drinks and late night bites.”

“I have a passion for creating fun and interactive ‘Sip, Socialize & Learn’ experiences. As a wine educator, my tours are different because each experience embodies my desire to create a fun experience that is also informative. and educational.”

So with all this momentum, what’s next for Demeine Estates? Grow their import portfolio through strong relationships with wineries that share their values ​​of sustainability, history and quality. Diaz, who served as senior vice president of marketing at a prestigious importer with a large portfolio for twelve years before joining Demeine Estates, aims to exploit the many historic vineyards, particularly in France and Italy, which are under- represented in the US market. . Once he gets the appointment, he says, it’s all up to Bouvier.

“You get Philana at the door, she makes the deal happen,” Diaz says.

From the start, Demeine Estates was built by agents of change; and therefore, they are uniquely able to adapt and influence an industry that continues to evolve. So if you’re wondering where good wine will be in 5 years, look no further than Demeine Estates.

A new wave of Mexican wine is on the rise in Guanajuato, a state in the central highlands. While the region is internationally known for the tourist hub of San Miguel de Allende, just outside the city is the country’s fourth and fastest growing wine-producing state, not to mention the one of the youngest, with 30 wineries and modern viticultural practices dating back to the early 2000s.

Consulting winemaker Natalia López Mota and her partner from the Balkans, Branko Pjanic, are part of the crew in Guanajuato. The couple started producing wine in Mexico in 2012 and today produce their own unfiltered blends under the Cava Garambullo label. They primarily ferment organic grapes with natural yeast and minimal intervention.

“Cava Garambullo is exciting; they are trendsetters,” says Sandra Fernandez, sommelier in Mexico City. “They raise awareness [for natural wine]and Guanajuato is definitely at the forefront of this movement.

Although Guanajuato has a few large luxury lifestyle estates like Tres Raíces and Viñedos San Lucas, it is also home to several smaller-scale natural and organic wineries. These winemakers avoid industrial yeasts, synthetic chemicals, pesticides and herbicides for eco-sensitive farming methods.

Red wines such as Malbec, Merlot, Syrah, Cabernet Sauvignon, Tempranillo and Cabernet Franc account for around 70% of Guanajuato’s production. White grape varieties include Sauvignon Blanc, Semillon, Chenin Blanc and Viognier.

Lighter wines with lower alcohol levels are also emerging, thanks to the state’s climate. The average elevation is 6,500 feet above sea level, with cold winters, hot summers, and a wide daytime temperature range.

“This style of wine is highly sought after by top Mexican chefs who like to use them for wine pairings,” says Fernandez. “Menus are becoming lighter and more vegan, top chefs use only organic produce and these wines fit their philosophy very well.”

Yet, she says, natural winesor natural wines, are currently a niche product in Mexico, enjoyed by young drinkers in wine bars in Mexico City’s trendy neighborhoods.

Frenchman Gaëtan Rousset, co-founder of Loup Bar in Mexico City, believes Cava Garambullo has “a real terroir-driven approach” and cites Marcelo Castro Vera’s Octagono label as a more extreme example of Guanajuato’s wine revolution. The first wines from Mexico to be fermented and stored in buried clay containers, the Octagono range is made from organically grown fruit, using ambient yeast and no added sulphur. These rustic bottlings include an orange cuvée and a sparkling-natural.

One of the early leaders of Guanajuato’s wine resurgence is Viñedo Cuna de Tierra, a 98-acre high-altitude estate in Dolores Hidalgo. She released her first wine in 2005 from French grape varieties planted in the early 1990s.

“Our vines are planted at around 2,000 meters [6,561 feet] above sea level, which means cooler temperatures and very little disease pressure,” says winemaker Juan Manchon. “As a result, the grapes have lively acidity and freshness, and we use very little product in the vineyard.”

Bodega Dos Búhos, which released its first wines in 2008, vinifies organic grapes and ferments with wild yeast to make certified organic wines. A former peach orchard, the family vineyard is located on the Guanajuato Rutas del Vino, a wine tourism route that crosses 15 estates.

In Viñedo los Arcángeles, Ulises Ruiz began producing near-organic, unfiltered wines in 2017. Last year, his 2020 Canto de Sirenas Sauvignon Blanc won a Grand Gold medal and the 2021 White Wine Revelation title at the annual México competition. Selection.

“I don’t use pesticides or herbicides, but I work with both natural and selected yeasts, depending on what I want to do,” says Ruiz, who is currently experimenting with orange wines. “We are a small winery that dreams big. I am only a guide for the grapes: I want them to express the essence of what this region can give to the world.

Are you a Girl Scout Cookie lover and a wine lover? Well, that might be helpful.

Recently on social media, a meme made the rounds showing perfect wine pairings with specific Girl Scout cookies:

genius.

But what if you want to keep it local? Fortunately, Michigan has a number of wines made right here in the state. Following the above guide posted by Wine Enthusiast, below is a list of Michigan wines to pair with your Girl Scout Cookies. And where to buy them:

1. Fine mints + Zinfandel

Easily a favorite in the Girl Scouts collection, Thin Mints must be the perfect match. The Wine Enthusiast recommends a Zinfandel. Unfortunately, at least with a quick Google search, Michigan-made Zinfandels aren’t easy to find. A substitution of Cabernet Sauvignon should do the trick. The Roche Collection is locally made in Southwest Michigan and can be found online at therochecollection.com or at Meijer Michigan stores.

2. Tagalongs + Porto Tawny

A Port Tawny, if you’ve never eaten it, is described as having notes of caramel, crunchy peanut and apricot. If you can’t find Tawny Port made in Michigan, try St. Julian’s Reserve LH Reisling instead with flavors like tangerine and apricot as well as citrus aromas. You’ll need to order online or find a location closest to you here.

3. Clovers + off-dry Riesling

Paired with the classic shortbread biscuit, Trefoils, try an off-dry Riesling. The acidity of the wine must go very well with the flavor of the shortbread. But, you don’t want the sweetness to dominate the cookie. Then try the semi-dry Reisling from the Château Grand Traverse winery. You can buy online or find the semi-dry Reisling at your local Meijer.

4. Samoas + Sauternes

A French dessert wine, Sauternes often has flavors like honeysuckle, mango, butterscotch, and more. This would all go great with the caramel/coconut flavor of Samoa. Made in Michigan, try Leelanau Winery’s White Port. It should be a delicious pairing. It offers rich flavors of honey, caramel and hazelnut. Although you can find Leelanau wines in Meijer stores, you can also order directly from the winery here.

5. Do-Si-Dos + Prosecco

If you’re struggling to find a Michigan-made prosecco, champagne will always make a good substitute. Locally, Good Harbor Vineyards produces a sparkling wine called Blanc De Blanc with hints of apple and lemon zest which, along with the oatmeal peanut butter cookie, should be a delicious experience. Find Blanc De Blanc and all other Good Harbor wines here.

Now, like everything else, people have different opinions about wines. If you don’t like the recommendations, winemag.com reviews all of their recommendations for Girl Scout wine pairings here.

Or watch this quick video:

And, if you’re trying to find Girl Scout cookies locally, they have a locator on their website. Check it here.

ST. HELENA, California – February 17, 2022 – Chappellet vineyard announced today that Oscar Riveiro Woolsey has been named the winery’s new Director of Client Services. In this role, Riveiro Woolsey will lead Chappellet’s 15-person hospitality team and report directly to General Manager David Francke. As Director of Guest Services, Riveiro Woolsey will oversee all guest services at Chappellet, including its wine club, events program, concierge services and the winery’s famous tasting room on Pritchard. Hill.

Riveiro Woolsey, who was born in Spain, holds a degree in modern languages ​​from the University of Roehampton, London, and is fluent in English, Spanish and Portuguese, with conversation skills in French and in Italian. He also holds an associate’s degree in wine marketing and sales from Napa Valley College. He began his career as a section manager for the Louis Vuitton Moet Hennessey group in London, England, before becoming general manager of the Villa Virginia hotel in the Maipo Valley of Chile, where he developed a program of very successful strategic alliance with Concha. y Toro, and has organized luxury wine and food tours in the region. Following his passion for wine, Riveiro Woolsey moved to Napa Valley in 2007, where he brought his experience in luxury goods and hospitality to the wine industry as a hospitality manager for Ehlers Estate, Retail Sales Manager for Luna Vineyard and most recently as Direct to Consumer Manager for all PlumpJack Group wine operations.

In discussing his new role at Chappellet, Riveiro Woolsey cites his belief in the importance of building long-term relationships and developing unforgettable wine experiences that create a deeper connection to the heritage of over 50 years. from Chappellet on Pritchard Hill. “Chappellet is an institution,” said Riveiro Woolsey. “As a multi-generational family winery, Chappellet embodies everything I love about wine. The family is passionately committed to the environment and cares deeply about the land they have stewarded for over half a century. Because the land defines the greatest wines, it is their intimate connection with their famous Pritchard Hill vineyard that has established the wines of Chappellet as world references.

“The future of Chappellet, and wineries like ours, depends on building meaningful and lasting relationships with our customers,” said Managing Director David Francke. “It requires having a customer-centric culture that cultivates and values ​​those relationships. As with our viticulture and winemaking programs, we are always striving to evolve, improve and raise the bar to new heights. Oscar is an accomplished leader, strategic thinker and ambassador, with a wealth of experience in luxury goods, hospitality, events and fine wines. When I think of what Oscar will bring to our customer service program, I remember a quote from Vince Lombardi that Donn Chappellet loved. “Perfection is not attainable, but if we pursue perfection, we can catch excellence.”

About Chappellet

In 1967, on the advice of legendary winemaker André Tchelistcheff, the Chappellet family moved to the steep slopes of Pritchard Hill© and founded Chappellet, becoming Napa Valley’s second post-prohibition winery. As pioneers in planting vineyards at high altitudes, Chappellet has been recognized for crafting benchmark wines with an emphasis on mountain Cabernet Sauvignon, while establishing Pritchard Hill as one of the great wine regions of the world. In 2017, Chappellet celebrated its 50^and birthday as

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Iconic images of cool-climate Monterey County reflected in new versions of J. Lohr Bay Mist White Riesling and J. Lohr Wildflower Valdiguié

San Jose, California – (February 15, 2022) – J. Lohr Vineyards & Wines is proud to unveil J. Lohr Monterey Roots, a new line of wines highlighting J. Lohr’s history of excellence in viticulture and winemaking in Monterey County. Setting the new standard, award-winning J. Lohr Bay Mist White Riesling and J. Lohr Wildflower Valdiguié migrated from the J. Lohr Estates wine portfolio to J. Lohr Monterey Roots.

The packaging of the 2021 J. Lohr Monterey Roots vintage releases reflects iconic images of cool-climate Monterey County. The White Riesling label offers an artistic interpretation of Monterey’s spectacular coastline, and the Wildflower Valdiguié label features a multicolored painting of the region’s native wildflowers. Both wines carry the Certified California Sustainable seal on their back labels. This distinction means that at least 85% of a given wine was made with grapes from certified sustainable vineyards, that the wine was made in a certified sustainable winery, and that 100% of the grapes come from California vineyards. Wines began shipping to US markets in early February.

“As a child, I remember coming to Monterey with my father, Jerry Lohr, in 1972 when we started planting our first vineyards, which included our original plantings of Riesling and Valdiguié,” says Steve, CEO and second generation co-owner. Lohr. “Today we cultivate over 1,400 acres of vineyards in Monterey. We have always been very proud of our Monterey roots and champion what makes this area so special. Our Riesling and Valdiguié are the quintessence of Monterey wines. They are also two of the hidden gems in our portfolio. Presenting them in their own level will give them the spotlight they deserve.

Bay Mist White Riesling and Wildflower Valdiguié are made from grapes grown on J. Lohr’s estate in the Arroyo Seco region of Monterey. To ensure beautiful aromas and vibrant fruit, the wines are fermented and aged without the use of oak and are bottled with convenient Stelvin screw caps. The J. Lohr Bay Mist White Riesling offers mouth-watering layers of honeysuckle, ripe pear, Meyer lemon and lychee and contains less than 90 calories per 4 oz serving. One of the most unique red grapes grown in California, J. Lohr’s Wildflower Valdiguié is a bright, juicy red with enticing flavors of fresh berries. Like Riesling, it has less than 90 calories per serving and is best served chilled.

“As the former Executive Director of the Monterey County Vintners and Producers Association, I know firsthand what a pivotal role J. Lohr played in shaping Monterey’s reputation as a renowned wine region. world,” says Rhonda Motil, vice president of marketing for J. Lohr. “Our Monterey wines always highlight the influences of the cool-climate region. With J. Lohr Monterey Roots, we’re engaging the next generation of wine drinkers by focusing on the fun, adventurous, attitude-free spirit of these wines. The fact that these wines are certified sustainable and contain less than 90 calories per glass appeals to both the values ​​and lifestyle choices that many new consumers are seeking and embracing.

About J. Lohr Vineyards & Wines

Founded forty-eight years ago by Jerry Lohr and still family owned and operated today, J. Lohr Vineyards & Wines grows, produces and bottles a full line of internationally recognized wines from its more than 4,000 acres. from certified sustainable California vineyards in Monterey County. Arroyo Seco and Santa Lucia Highlands, Paso Robles and St. Helena appellations in Napa Valley. Offering an expressive range of styles that showcase the fruit of its estate, J. Lohr crafts eight levels of award-winning wines: J. Lohr Signature Cabernet Sauvignon, J. Lohr Cuvée Series, J. Lohr Vineyard Series, J. Lohr Gesture, Exclusive J. Lohr Pure Paso red wine, J. Lohr Estates, J. Lohr Monterey Roots and ARIEL Vineyards. The company’s online home is jlohr.com.

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