What's new?
Ayrburn Hospitality Precinct and wine launch
If you haven’t been to Aryburn, make it part of your next trip; you won’t be disappointed. This impressive, stylish precinct has multiple outlets to suit you and your family’s needs. A range of wines has been launched and served in the outlets. Check out The Manure Room, a wine bar and cellar door where you can taste the entire range of the Aryburn wines, thoughtfully curated by consultant Sophie Parker Thomson MW and winemaker Jody Pagey.
A non-alcoholic alternative
Pizzolato Organic Alcohol-Free Sparkling is made from organic grape must and water and then de-alcoholised. It is similar to the production of Piquette, which is produced from pressed grapes steeped in water to extract any remaining sugars before this ‘juice’ is fermented and then bottled. It is generally lightly sparkling and low in alcohol, like a beer. It’s refreshing and clean like a lager, with delicate aromas of tropical fruit and blossom. I found it much easier to accept than a non-alcoholic wine that’s often out of balance with acid and sugar and without structure and length.
If you need a break from alcohol, then give it a go. Otherwise, drinking better and moderately is key!
Imported by Procure Wine Merchants.
La Fuente said goodbye
Sad news: My favourite wine bar said goodbye in February. I’m sure you know the hospitality sector has been struggling over the last few years and is still battling. This Gourmet Traveller Wine’s Annual Top 50 Wine Experiences across Australia and New Zealand venue will be sorely missed by me and keen supporters; there is no place quite like this in NZ, fun and full of passion, showcasing and educating Mezcal and wine. However, you can head to Tacoteca City Depot and get your Mezcal fix and enjoy the small but incredible wine list with some delicious tacos. Mundo will be greeting you there!
Sorry to bring you another sad news.
Wine Sentience—The Hub of Wine Education in Wellington also said goodbye, at the end of February. That’s where I usually hold my Wellington tastings, so I’m looking for a new, affordable venue that fits the purpose.
Thank you to Stephen Wong MW and Caitlin Perlman for sharing this space and contributing to the Wellington wine community. They have made fine wines accessible and shared their passion and knowledge. I wish them both the best and a bright future.
Stephen steps into a more involved role, reviewing wines for The Real Review and continuing to support Wellington hospitality and trade on winelist consultation and management.
Valli Wine celebrated its 25th Anniversary milestone with its community at its Gibbston vineyard. The day was packed with outstanding wines, masterclasses, music, Central Otago wine legends, and passionate Valli supporters.
Grant Taylor started making wines in Central Otago and realised the subregional expressions were worth exploring. So, he founded Valli Wine in 1998 and evolved to making single subregional expressions of Pinot Noir and Riesling. Today, Valli Wine has four subregional Pinot Noir from Gibbston, Bannockburn, Bendigo, and Waitaki in its core range, along with Riesling, Pinot Gris, and the Real McCoy Orange Pinot Gris.
