“NEW ZEALAND, the last pure land on the planet.”
As recent events in Christchurch have taught us, the world can be cruel. Tragedy can strike leaving us forever changed. However, among the injustices we must look for the good, as when we do it is found all around us.
Wine is an industry steeped in history, tradition and a pride in doing things the time-tested way.
On 6 December 2018 the light in the wine community dimmed when wine broker, cheesemaker, forager, oak lover, woman-in-wine and beloved wife and mother Karryn Bish tragically passed away.
While owning a winery in Marlborough couldn’t be described as unique, there is something special about Takaki Okada’s Folium Vineyard in the Brancott Valley, not least of which is Takaki himself.
Perhaps it is part of our new world personality, combined with a digital modern society, that keeps us New Zealanders in constant search of the next new thing. Fascination with the new and shiny is not necessarily a bad thing in many sectors, however it does not translate well to the world of wine.
“Chardonnay is back!” is the catch cry. Well, in my view, she has never left. However, she has had some time to reflect as her more flamboyant peers, pinot gris and sauvignon blanc, have shared the limelight.
New Zealand’s first ever Organic Wine Week (17-23 September 2018) will see organic wine producers teaming up with six of the country’s leading restaurants – The Grove in Auckland, Shepherd in Wellington, Bistronomy in Hawke’s Bay, Arbour in Blenheim, Gatherings from Christchurch and Sherwood in Queenstown – to deliver some exciting organic wine and food experiences.
NZ Sweet Wines, Champagne over $100, Champagne under $100, Sparkling Results
Tracy Whitmey meets the star of New Zealand’s young winemaking talent.