Fine Wines World Cellar

29/02/2024

Red w**e made from Cannonau had been the most distinctive thing on the Island of Sardegna (Sardinia) for centuries. Our last batch of Pala Centosere Cannonau di Sardegna DOC 2021 can be found here: https://finew**es.co.nz/product/pala-i-fiori-cannonau-di-sardegna-doc/ (price at $30.75 per bottle)

Don't worry, if sold out, 2022 vintage should be available for NZ consumers in a few months time.

Cannonau di Sardegna DOC is one of five regional DOC level w**e appellation that covers the whole island of Sardegna. The appellation was first established in 1972, according to its rules, the w**e has to be made from least 85% Cannonau grape variety, and entirely vinified and bottled on the Island.

Genetics identification shows Cannonau is identical to Grenache/Garnacha. It is believed that the vines had been planted while the Kingdom of Aragon ruled, but it had been since evolved independently for at least five centuries.

The w**e that Cannonau makes, generally has much stronger palate flavour, firmer tannin and bigger body than French Grenache.

Pala Centosere’s Cannonau di Sardegna is made from 100% Cannonau from vines with average age of 40 years old. All their vineyard has imposed a yield cap of 8 tons per hectare to enhance grape quality. The w**e has undergone 7 days of cold maceration before fermentation, then temperature-controlled fermentation, to fully extract its both its colour, and aromatic precursors. There isn’t oak ageing, but 6 months of cement tank ageing and refinement. The w**e is very expressive, full of ripe red fruit aroma, alongside with some distinctive bouquet of dry herbs.

Since you read to the end, here is a reward.
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16/02/2024

Dicey brothers from Bannockburn, Central Otago, makes one of most amazing off-dry Riesling in New Zealand. If you like your white w**e aromatic with a hint of sweetnees, check this one out: https://finew**es.co.nz/product/ceres-bannockburn-black-rabbit-riesling-2018/

It's their last vintage that places under Ceres label, before the w**ery was renamed as "Dicey". Like any good Riesling, this w**e will age beautifully, gracefully for the next decade and so.

The fruit for this w**e was grown on Black Rabbit vineyard on Cairnmuir Road, Bannockburn. Black Rabbit is a 3.46 hectare site on an elevation of 250–315m with ancient geology approximately 400 million years old. The site is a steep North-facing slope with windblown schist loess over bedrock schist. The Riesling was planted in 2008.

And the 2018 fruit was harvested on the 13th March in excellent condition. The fruit was de-stemmed and pressed to tank where it was settled for a week, before racking slightly cloudy for ferment. The w**e was fermented with native yeasts, the w**e stopped naturally with 35g/L of residual sugar. The w**e was filtered but not fined before being bottled in June.

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05/02/2024

When you think about Hawke's Bay w**es, usually you don't think about Pinot Noir. However in Central Hawke's Bay, around the township of Waipawa, indeed the land consistently yield award-winning Pinot with high resemblance of Burgundian style.

Lime Rock Estate Pinot Noir, its 2015 vintage drinks absolutely superb at the moment, are on sale for $39.00 per bottle:
https://finew**es.co.nz/product/lime-rock-pinotnoir/

Lime Rock Vineyard is an unique boutique w**e producer in Central Hawke’s Bay, west side of the town Waipawa. The vineyard had been planted on the slopes of an old limestone quarry. The underlying limestone base is derived from an old sea bed. The crumbly limestone structure, called Coquina made up of crushed barnacle shells, embedded with large scallop and oyster shells that form the base of the logo. The entire property occupies 20 hectares of lands, of which 9 hectares are planted.

All vines are trained on VSP trellis system, with about 2500 vines per hectare. We aim to have yields of less than 2kg per vine. Shoot thinning and leaf plucking are done by hand and any green bunches removed before veraison. The reserve Pinot Noir comes mainly from a very steep slope planted with clones 777, 667 and Abel.

The vintage of 2015 had been harvested early April. All berries are fermented in small parcels, one batch per day. The fruit is soaked in juice at cool temperatures for 3-5 days and allow the ferment to take its course before pressing and filling our premium barrels. The barrel came from famous French coopers, like Mercurey, Dargaud & Jaegle and François Frères. After malo-lactic fermentation and ageing the w**es for about eight months in our 225 litres barrels we blend the best of the barrels.

28/11/2022

A nice glass of chilled Sauvignon Blanc is always great for Kiwi summer. Have you ever tried the one came from Kēkerengū Coast? The area is a small section of near-shore vine-growing haven of South-East Marlborough, bordering Northern-most point of Canterbury. Now you can buy Astrolabe Kēkerengū Coast Sauvignon Blanc vintage 2021 from us at a price of $28.50/bottle: https://finew**es.co.nz/.../astrolabe-kekerengu-coast.../

The fruits of this w**e came from two vineyards, Sleeper's vineyard at North and Taihoa vineyard at South, both are located along the coast of the w**e's namesake.

What's special about Kēkerengū Coast? Three things.

First is its extreme cool maritime climate. As it faces South-east, the coast endures some gales came right from Antarctica, while still enjoying Marlborough high sunshine hours. This means grapes grown locally ripen much slower. In fact harvest doesn't usually happen until mid-April each year, compare to early March harvest for most of Marlborough. Slower ripening often means more flavours while maintaining good acidity.

Second is the sea-mist covering in the morning. This is especially true for Sleeper's vineyard, because it sits next to a funnel-like river valley. These mist and fog reduce the direct solar radiation, delay the aroma shifting to over-ripe spectrum. Usually this w**e finishes with a lean guava tasting, instead more luscious tropical fruit flavours. (something you don't want Sauvignon Blanc to have.) Similar phenomenon happens more famously in Russian Valley AVA of California.

Third is its soil. Kēkerengū Coast is perhaps the only vine-growing areas in Marlborough that has limestone fragments found in soil. Deposited from a geological K-T boundary not far in the hills. This element provides calcite in the soil, usually provides the w**es a subtle texture difference. Though it doesn't change the flavours, but always finish the w**es clean and crispy.

Such a rare combination has received quite some accolade recognition. (not enough for its greatness though) Even Bob Campbell MW did give it 2018's top NZ Sauvignon Blanc title for its 2017 vintage, out of 167 participants. (source: https://www.therealreview.com/.../bobs-best-new-zealand.../)

13/06/2022

The w**e of Montepulciano d'Abruzzo DOC represents some best value dry red produced in Italy. Full of ripe, juicy red fruit flavour and berries. Easy drinking, mild acidity and excellent tannin texture. Moderate amount of bouquet of spices, easily match home made meat dishes. Grab the one produce by Tenuta Ulisse from us for $27.00 per bottle: https://finew**es.co.nz/product/tenuta-ulisse-montepulciano-dabruzzo-doc-2018/

The black-skinned variety Montepulciano, is the second most planted w**e grape in Italy, after Sangiovese. Commonly grown along Adriatic coast, the eastern regions of the country, including Marche, Abruzzo and Puglia. Abruzzo is easily the most important for the variety, covering 55% of the region's land under vines. To make good w**es, Montepulciano needs a long warm season to ripen fully. Abruzzo has all the attributes for such condition, the mild Mediterranean climate, gentle breezes from the Balkans, and cool but dry wind from the Apennines. The vines are trained in lower Pergolas, to allow sufficient air-circulation, mitigate fungal disease.

The fruits are hand-picked (the training can't allow machine harvest) by the end of September to retain some acidity. Winemaking involves modern stainless steel tank maceration and temperature controlled fermentation. The finished product is a w**e with intense, persistent and fruity and flowery fragrance with hints of cherry, blackberries, ripe red fruits, cocoa and nutmeg. Near full body, 14% alcohol, and medium plus tannin.

I always drink this with stewed meatballs, and other mince made dishes, finds the tannin wraps with well-simmered meat protein just right. This is not a serious w**e, it's OK to be creative when it comes to food matching.