Red Wine Black Cottage Pinot Noir 2018. Decant one hour before serving. Although best known for its succulent Sauvignon Blancs, Marlborough on the northeastern tip of the South Island also offers ideal conditions for Pinot Noir. Here, on the banks of the Opawa River, David Clouston has built his very own little slice of heaven in a small black cottage surrounded by vineyards and olive groves. After spending years making wine in Corsica, the USA and southern France, Black Cottage’s fun-loving owner and winemaker realised he wanted to return home and make delicious wines that offer incredible value and are perfect for sharing with friends. David carefully selects the grapes for this Pinot Noir from the Wairau and Awatere Valleys before fermenting them in stainless steel to emphasise the fresh red berry character that is so typical of the varietal. The result is a lively Pinot explodes out of the glass with ripe raspberry and red cherry aromas, while the first sip reveals a silky smooth mouthfeel and wild berry flavours. David ages a portion of the wine in large French oak casks for 10 months, adding gentle hints of cedar, cinnamon and nutmeg to the ripe, fruity character. This easy-going Pinot is a great choice to share amongst friends on its own or pair it with roast duck or lamb for the perfect leisurely weekend gathering.
2018
Red Wine Black Cottage Pinot Noir 2018
Red Wine Chateau Dassault Saint Emilion Grand Cru 2018. Decant 1 hour before serving. Founded in the mid-19th century by the Fourcaud family who are also responsible for setting up the now world-famous Chateau Cheval Blanc, Chateau Dassault was known as Chateau Couperie until 1955 when the estate was acquired by the visionary Marcel Dassault. Dassault transformed the fortunes of the estate, renovating the entire property and introducing modern winemaking techniques. Such was his influence that in 1969 Chateau Dassault was promoted to Grand Cru status. Today the estate is still owned by the same family and has 24 hectares of prime Saint Emilion vineyards planted on top quality sandy limestone soils. The estate is planted with 75% Merlot, the signature grape of Saint Emilion, as well as 20% Cabernet Franc and 5% Cabernet Sauvignon. This is their Grand Vin which is vinified in large concrete vats and then aged in predominantly new French oak barrels for around 14 to 18 months, depending on the characteristics of each vintage. The result is a strikingly elegant and refined Saint Emilion with punchy plum, cassis, blackberry and cigar box spice notes. On the palate there are firm tannins, a generous full body and a silky smooth texture that is so typical of Merlot-dominant Bordeaux wines. While ready to drink now alongside hearty red meat dishes, this wine has a long future ahead of it and can be kept in the cellar for at least another decade and a half.
2018
Red Wine Frog’s Leap Cabernet Sauvignon 2018. Frog’s Leap winery is a real Napa institution that was founded in 1981 by John Williams and Larry Turley in an area known as Frog Farm since frogs were farmed there at the turn of the 19th century and sold in nearby San Francisco. John and Larry met by chance in the 1970s and vowed to set up a winery together after bonding over a couple of bottles of wine. After cutting their teeth at top Napa wineries including Stag’s Leap Wine Cellars, the pair sold both their motorcycles to found their own winery since no bank was prepared to lend them the money. In 1995 Frog’s Leap moved to the Red Barn in Rutherford, marking a brand new chapter in the winery’s history. Today they only work with organically grown fruit and avoid irrigating any of their vineyards to optimise quality. Inspired by the magnificent Cabernets of Inglenook and Beaulieu Vineyard, this powerful red is a classic Rutherford Cabernet with hints of dusty minerality from the gravelly and sandy soils. Made in an elegant, refined style rather than the stereotypical fruit bomb Napa Cabernet, this robust red exudes succulent dark berry, ripe cherry and hints of dried herbs. On the nose there is a generous full body, firm tannins and well-built structure which will respond well to additional cellaring. Hold in the cellar for another decade or so or enjoy now paired with hearty red meat dishes.
2018