New Zealand wine is largely produced in ten major wine growing regions spanning latitudes 36° to 45° South and extending 990 mi. The regions are from north to south; Northland, Auckland, Waikato/Bay of Plenty, Gisborne, Hawke's Bay, Wellington, Nelson, Marlborough, Canterbury/Waipara and Central Otago. New Zealand red wines are typically made from a blend of varietals (Cabernet Sauvignon, Merlot, and much less often Cabernet Franc, Petit Verdot and Malbec), or Pinot Noir. Recently, in Hawkes Bay, there have been wines made from Syrah, either solely or blends, as well as Tempranillo, Montepulciano and Sangiovese. In white wines Chardonnay and Sauvignon Blanc predominate in plantings and production. Individual wine makers and the particular qualities of a vintage are more likely to determine factors such as malolactic fermentation or the use of oak for aging.
- Item #: i_380029Bottle Size: 750mlCERTIFIED BIODYNAMIC
#49 ENTHUSIAST 100 2019, 96 POINTS - " The last vintage of the Weersing's gorgeous Chardonnays before the winery changed hands, this slightly cloudy, unfiltered Chardonnay sings of its place. Electric charges of minerals crackle with notes of lemon peel, bay leaf and fistfuls of freshly plucked wild herbs and flowers. The palate is utterly beautiful with its sliced crystalline acidity that lifts flavors of limestone, citrus, salt, herbs and flowers."
- Item #: i_377248Bottle Size: 750MLWINERY NOTES - Lifted passionfruit, grapefruit, gooseberry, and peach fruit flavours, with complexing hints of jalapeno, nettle, boxwood and blackcurrant leaf. A full flavoured, medium bodied wine with a dry, clean finish. Stainless steel fermented.