Red Wine Valli Waitaki Vineyard Pinot Noir 2018. Grant Taylor is renowned as one of the pioneering winemakers of the Central Otago region. Taylor has been making wine here since 1993 when there were just 20 hectares of vines planted in the area. Over the years he has helped many of New Zealand’s top wineries create their first vintages including Felton Road, Mt Difficulty, Bald Hills and Carrick. Taylor has a special affinity for Pinot Noir which thrives in Central Otago, and his wines have won Best Pinot Noir Trophy at the International Wine Competition three times. He founded his Valli Vineyard in 1998, taking the name from his great-great-grandfather Giuseppe Valli who came from an Italian winemaking family. Here Taylor’s philosophy is centred around crafting exceptional single vineyard wines which express the true beauty of the Pinot Noir grape. The Waitaki vineyard is planted on limestone soils with plenty of maritime influence from the nearby coast. This helps to create an especially elegant and vibrant style of Pinot Noir with a light body, fine tannins and delicate raspberry, cherry and strawberry notes. The balance and ample freshness in this wine make it a great match for food including charcuterie, roasted duck and a variety of game dishes like wood pigeon, pheasant or partridge.
Red Wine Valli Waitaki Vineyard Pinot Noir 2018
Red Wine Ferragu Valpolicella Superiore 2018. The Ferragu estate is widely known as one of the best producers of Valpolicella in the Illasi Valley and this stunning Valpolicella Superiore is no exception. The winery is run by three brothers, Carlo, Ornello and Angelo, along with their children and grandchildren who are also involved in the family business. The family’s 8 hectares of vines produce limited quantities of quality Valpolicella and Amarone which are exported around the world. The Corvinone, Corvina and Rondinella grapes used in this Valpolicella Superiore are harvested by hand and left to dry for 30 days to concentrate the flavours and sugars. They are then fermented in stainless steel tanks and subsequently matured in American oak barrels for 12 months. The wine is then bottled and matured for an additional 6 months before it is deemed ready for release. The rich ruby hue of this Valpolicella immediately catches the eye, while the nose offers seductive aromas of red cherry, baking spice and sweet vanilla. On the palate there is a firm structure, intense red fruit, wild berry jam and toast flavours which are carefully balanced by a fresh acidity. This gastronomic wine is an ideal partner for red meats like steak, venison or roasted lamb or a generous platter of cheese and charcuterie.
Red Wine Matusko Dingac 2018. Matusko is a well-loved wine tourist destination for travellers to Croatia, and is one of the main representations of the Peljesac peninsula’s reputation for complex, sweet interpretations of classic red grapes. Known for its fabulous, quirky service that makes you feel like you are part of the family, spending time at Matusko is well-worth the trek. But for those of us who can’t make it there just yet, the Dingač is the best way to experience the succulent, heart-filled expressions from this Peljesac’s family-owned winery. This small region is part of the coastal Primorska region, which is located on southwestern side of the Zabrada mountains, offering rugged terrain with minimal top soil. This, along with its 45 degree slope and ideal number of annual sunlight hours, is part of why this region was the first named protected wine region in Croatia. Made from the noted Croatian red wine Plavac Mali grape, the Dingač is an exclusive offering by Matusko, which presents a mature, balanced flavour following a full, floral nose. Dark ruby in colour with hints of purple at its edge. Dusty floral notes, unusual for a Dingač, underscore the full, distinctive and unrestrained nose of this wine. This richly packed wine, with a pleasantly bitter expression, is stylishly restrained with attractive, densely packed layers. Full, round mouthfeel with a harmonious, balanced core that leads to a sweet and appealingly clean, acidic finish. Aged in large oak barrels. Complex floral aromas are greatly enhanced by extended aeration prior to serving to allow its oxidative complexities to fully emerge. Dingač is an EU Protected Designated Origin (PDO).