Ballymaloe House embraces excitement of Rugby World Cup with Sake Dinner

press release

Scrum-tious Sake

Ballymaloe House embraces excitement of Rugby World Cup as they present a Japanese dining experience that is not to be missed

As the excitement of the upcoming Rugby World Cup grips the country, Japan is the destination on everyone’s mind and the topic on everyone’s lips. To coincide with this momentous event, the award-winning Ballymaloe House have decided to bring a taste of Japan to their famous venue, with a dining experience that will see a carefully curated menu paired with five varieties of sake.

Taking place on Friday 11^th October, the event will kick off at 6:30pm and will take guests on an educational and palatable journey through the process of sake production, from its origins in the paddy field to final presentation. Sake expert Honami, Head of Marketing for KEIGETSU, a range produced by the family owned Tosa brewery, will be on hand to guide guests through the entire taste experience as he introduces a selection of sake that varies from sparkling to cold to sweet. Ballymaloe House’s Head Chef Dervilla O’Flynn will create a tailored menu specifically suited to sake pairing, ensuring that the overall dining experience is enhanced and thoroughly enjoyed by those attending.

Created from rice through fermentation, sake is a Japanese wine, which has been brewed and manufactured by KEIGETSU since 1877. The company’s quality product is as a result of the brewers’ expertise combined with the clear waters and fresh air to be found in abundance within the Tosa-Cho region, where the brewery is based. The area is surrounded by a serene natural environment near the Sameura Lake and KEIGETSU sake is handmade in small batches using this high-quality, soft water from the locale. The creation of sake, from fermentation to production, will be explored by Honami during the upcoming event at Ballymaloe House, as he takes diners on a rare gastronomic journey they are unlikely to forget.

Tickets for the event cost €105 per person and advance booking is essential as places are limited. For more information on the event visit www.ballymaloe.ie. Tickets can be purchased by emailing res@ballymaloe.ie or calling 021 4652 531.

An Australian Selection. Six of the Best.

Liberty Wines. An Australian Selection

Giant Steps Yarra Valley LDR 2017, 13%, Ely Wine Store Maynooth, Wineonline.ie

€29.99

LDR? It means light dry red.

Mid ruby is the colour of this LDR. LDR? It means light dry red. This one’s a blend of Pinot Noir and Syrah (more or less fifty fifty) and is “an exciting new addition to the Yarra Valley range from 2017”. If you like  Beaujolais you’ll love this, I was told, and I’m happy to confirm. Not an exact replica of the French wine - that was hardly ever the objective - but in terms of lightness, juiciness and structure, they could well be cousins.

Red berries feature in the aromas, a touch of pepper too. Sweet ripe fruit and that pepper again on the palate, juicy and lively, with subtle tannins and a long finish, excellent structure for such a light wine. An easy quaffer, fresh and aromatic, and light of course. Just the job for the rest of the Indian summer. Very Highly Recommended.

The blend is not new in Australia and was, decades ago, prominent in the Hunter Valley. It faded but has in recent years made a comeback in the Hunter and is now on the rise in the Yarra and in other Australian regions also from Tasmania to the Clare Valley. You’ll even find one in the Yellow Tail collection. More on the blend here by Max Allen.

These wines are produced, under Chief Winemaker Steve Flamsteed, with wild ferments, gravity-flow winemaking techniques, and minimal fining and filtration. This approach produces highly expressive wines, true to the regional characteristics of the Yarra Valley. The Giant Steps Yarra Valley range also includes Chardonnay, Rosé, Pinot Noir, and Syrah.

Cullen Wilyabrup Margaret River “Amber” 2017, 12.3%, Baggot Street Wines, Wineonline.ie €39.99

Sauvignon Blanc like never before. 

Looking at the orange colour, you expect it to be sweet. But it’s the exact opposite.  This is the kind of wine we’ve come to expect from the likes of Pheasant’s Tears from Georgia (Italy too, eg La Stoppa’s Ageno) but this comes from Western Australia and, yes, they have used amphora, stainless steel and oak too though.

They being the Cullens whose winery in Wilyabrup was one of the first in Margaret River when it started in 1971. It has always been a pioneer, especially on its journey to being verified biodynamic (2004) and also to being Carbon Neutral (2006).

The general idea behind orange wines is to make a white wine like a red, fermented on the skins. It is complex, with lemon, kumquat, orange blossom and hints of honey. Textured and concentrated on the palate with great length and persistence, with a gentle saltiness at the finish.

And so it is. Like the name says, it is amber, more or less, in colour. Aromas with strong citrusy elements and the light scent of honey. Complex and concentrated fruit on the palate and then that long finish. Did I get a touch of grass there? Maybe I did, but this is Sauvignon Blanc like never before. 

Cullens reckon it will pair well with a wide variety of food; we were thinking here that it could be great with scallops. Wouldn’t it be interesting to try those scallops with this and a regular Sauvignon Blanc at the same time!

For all the intense colour and complex aromas and hints of honey, this rich and elegant wine is definitely dry with something close to a tannic finish (you notice it as your lips dry!).Very Highly Recommended and a must try. There will be more of these coming down the line.

Cullens tell us that the grapes were left on skins and fermented partially before being pressed. The length of skin contact with the must ranged from two days to one month depending on the grape/parcel. The fruit was fermented in different vessels: open-top fermentation tanks, closed tanks as well as amphora which explains the many layers and complexity in this wine. 79% of the wine spent four months in new Tonnellerie Bordelaise and Louis Latour oak barrels.

“Winemaking is now in the hands of Vanya Cullen, daughter of the founders; she is possessed of an extraordinarily good palate. It is impossible to single out any particular wine from the top echelon; all are superb.” – James Halliday

Willunga 100 Grenache Rosé McLaren Vale 2018, 14%, Baggot Street Wine, Grapevine, Jus de Vine, Wineonline.ie, JJ O’Driscolls €18.99

The winery tells us fruit (100% Grenache) for this McLaren Vale rosé is sourced from 60-year old bush vines, which gives the wine “beautiful concentration and its classic strawberry and red cherry aromas”. Not too many rosés have that kind of provenance and, according to Wine Atlas of Australia, “the region makes the best Grenache in Australia”. Indeed, the focus in the Willunga 100 vineyard is very much on Grenache.

Peachy pink is the colour (agreed, eventually). Delicate aromatics, reminiscent of a cut cantaloupe melon rather than the expected strawberry and cherry. But there are certainly strawberry flavours on the fresh and lovely palate, quite a viscous mouthfeel as well. All in all a gorgeous and fairly dry drop all the way through to the fresh finish. You’ll find it hard to better this one. Highly Recommended.

Willunga 100 Grenache McLaren Vale 2016, 14.5%, Willunga 100 Grenache McLaren Vale 2016

Ely Wine Bar, Fallon & Byrne Wine Cellar Retail Wine, Jus de Vine, O Briens Wine Off Licence, Finian Sweeney, Wineonline.ie, JJO’Driscolls €18.99

Grenache from "a fantastic year"

2016 is considered to be a fantastic year for McLaren Vale, especially for Grenache. Again the fruit for this one comes from old bush vines. It is indeed an excellent wine, succulent and complex, and Very Highly Recommended

Mid ruby is the colour. Aromas of rich and ripe red and darker fruit. And the palate too is rich, warm and somewhat spicy. Fresh and supple; silky tannins play a role, as the hot summer and the influence of the oak combine in a pleasant and lingering finish. Willunga 100 may not have made it onto the pages of Wine Atlas of Australia but it gets its own page in my book. Chalk it down.

The wine was matured using a combination of older French oak barrel and steel tanks to preserve the purity of fruit, while adding complexity and mid-palate richness. Following maturation, the wine is blended and bottled under screw-cap to maintain freshness and ensure longevity.

Plantagenet  Three Lions Chardonnay Great Southern (Western Australia) 2017, 13.2%,  

64 Wine, Wineonline.ie, Cinnamon Cottage, €20.99

Cool nights. Cool Wine!

A combination of winemaking techniques* and the effects of the cooling night time breeze from the southern ocean climate results in a Chardonnay that is complex and yet fruit driven with an acidity that delivers great persistence and a hint of minerality. You read that on the label. 

The vineyard, in Mount Barker (a sub region of the Great Southern you see on the label), is a few hours east of the better known Margaret River and is particularly noted for its Riesling.

Colour of this unoaked Chardonnay is light yellow with green tints. Peach and blossom in the pleasant delicate aromas. A surprisingly strong attack, fruit-driven (lime, lemon), with cool and lively acidity in tandem; finish is lip-smacking and persistent. 

Plantagenet - the winery is named after a shire established by early English settlers - is now a self-sufficient winery. All their wines are now being made from estate fruit and this label showcases this fruit. As well as this Highly Recommended Chardonnay, you'll find Sauvignon Blanc, Pinot Noir and Cabernet/Merlot. 

Mount Horrocks Cordon Cut Riesling Clare Valley 2018, 11.5%, The Corkscrew (previous vintage)

James Redmond & Sons, Wineonline.ie, €29.99

Sweet. And Special from Stephanie.

This intensely sweet wine is one of the best. Yet one may well ask what the hell is Cordon Cut! Here’s the answer, from the source: The underlying principle of this special wine is that the canes are completely severed and the bunches of grapes are left hanging on the vine. This causes them to shrivel like raisins, naturally concentrating the flavour.

Pour it from its neat very slim half-bottle and you’ll note it is pale to mid gold in the glass. Floral and citrus (lemon, lime) in the aromas, quite intense. On the palate, it is exquisite, clean and precise, definitely sweet (Cordon Cut also concentrates the sugars) though not of the sticky cloying type, lots of sweet fruit juice at play though, yet beautifully harmonious with a persistent and pleasing finish, particularly on a disappointing showery August Bank Holiday evening. 

A dessert wine but you won’t really need one with this. Produced from single-vineyard low-yielding Riesling vines, this is Very Highly Recommended.

Sourced entirely from her organic Watervale vineyard, this is Stephanie Toole’s 26th vintage of this outstanding dessert wine. This, from an an outstanding vintage, is one of the great Australian wines. By the way, Mount Horrocks are also noted for their Semillon, Shiraz, Cabernet Merlot and Riesling, all first-class wines according to Wine Atlas.

Kampai! The Twelve hosts exclusive sake dinner!

PRESS RELEASE

Kampai! The Twelve hosts exclusive sake dinner 

on Thursday October 10th as part of TwelveFest 

#12is12

Sake, the uniquely enigmatic and versatile Japanese fermented rice drink, is at the heart of an exciting dinner created by chef Martin O’Donnell at The Twelve’s West restaurant on Thursday October 10th, celebrating TwelveFest and #12is12 as part of the hotel’s birthday year celebrations.

Hosted by Honami Matsumoto on behalf of Keigetsu by Tosa Brewing Company in Japan, Honami will share some of her expertise and tell a little of the fascinating story behind the five distinctly different and delicious sakes being served on the night, with each variety paired with one of Martin’s specially created dishes.

A Kikisakeshi-qualified sake sommelier, WSET-certified educator for Sake Level 3, and an International Wine Challenge(IWC) Panel Judge in the sake category, Honami has been working with sake and wine for over 15 years, and will introduce and describe each of the five Keigetsu sakes on Thursday October 10th in West.

Producing a remarkably diverse range of sakes for the past 142 years since it was founded in 1877, the family-owned Tosa brewery that makes Keigetsu sake is set in a particularly beautiful, mountainous region in the northern Kochi prefecture. Not dissimilar to the clean environment and high-quality ingredients chef Martin O’Donnell and his suppliers have to work with in Connemara, Tosa brewery uses locally-grown organic rice from a region prized for its soft water and cool climate. The name of the sake range, Keigetsu, is a Japanese term which describes the beautiful evening scene created when the moon hangs over Katsurahama shore — just like the moonrise over Claddagh!

Thursday October 10th sees the Keigetsu sakes from Tosa brewery paired with five courses of Martin O’Donnell’s exquisite food, where he takes exceptional local ingredients and creates Japanese-inspired dishes to enhance and complement the flavours of each sake.

With an amuse bouche of chawanmushi (Japanese egg custard) with calamari, oyster crackers, dill and caviar paired with Keigetsu Sparkling Sake John, next is a course of Galway mackerel with gyoza, dashi and tempura seaweeds served with Keigetsu Tokubetsu Junmai A. To follow there is a course of oxtail with morels, fermented black garlic and smoked beef jus paired with Keigetsu Junmai Daiginjo Gin-no-Yume 45, then Thornhill duck with beetroot and spices matched by Keigetsu Sake Nature. Finally, the dessert of lemon yuzu espuma, blackberry, lemon cream and Velvet Cloud yoghurt is served with Keigetsu Yuzusake, a sake made using locally grown yuzu. Kochi prefecture produces around half of Japan’s yuzu, and the yuzu used to make this sake is grown organically by the brewery owner’s relatives.

The Twelve sake dinner in West on Thursday October 10th is an opportunity to learn about this amazingly versatile pairing choice in the very best way — by drinking great sake with great food. It begins with an introduction at 7.30pm followed by dinner at 8pm and costs €70 per person. A true taste of Japan in Connemara, as per Japanese custom, always pour for your dining companions before filling your own glass. Sláinte — Kampai!

Menu and Wines €70 per person
P: 091 597000
E: fergus@thetwelvehotel.ie
www.westrestauranti.ie

Two Highly Recommended Chardonnays from California's De Loach

Two Highly Recommended Chardonnays from California's De Loach

The Boisset family, with vineyards in Burgundy, have owned De Loach in California since 2003. Jean-Charles immediately noticed the similarities with Burgundy and the potential for producing excellent Pinot Noir and Chardonnay. They dug up all the existing vineyards and replanted using biodynamic techniques and produced their first wines in 2010.

De Loach Chardonnay Russian River Valley Sonoma County 2015, 14.5%, €29.99 

Stockists: JJ O’Driscolls, Ballinlough; Searsons Wine Merchants, Monkstown; Mitchell & Son Wine Merchants; Donnybrook Fair; Clontarf Wines; Red Island Wine, Skerries; Lilac Wines, Fairview; La Touche Wines, Greystones; The Wicklow Wine Co; Grapevine;

www.winesonline.ie

This judiciously oaked Chardonnay is well balanced with a round mouthfeel and a lively acidity. The fruit comes from the heart of the Russian valley and the juice was fermented in a combination of stainless steel tanks (40%) and French oak barrels (60%), of which 10% were new. The barrel fermented portion of wine was aged for nine months and achieved full malolactic conversion. 

It has a light straw colour with a pleasing mix of aromas (apple, peach and lime). That almost creamy mouthfeel, flavours (citrus led) plus a vibrant acidity combine to make this a really harmonious wine, all the way through to a long gratifying finish. Highly Recommended.

This Chardonnay pairs well with a variety of light dishes and effortlessly combines the two distinct styles of crisp refinement and rich elegance.

De Loach “Heritage Collection” Chardonnay California 2017, 13.5%, €19.99 

Stockists: JJ O’Driscolls, Ballinlough; Searsons Wine Merchants, Monkstown; Mitchell & Son Wine Merchants;  Donnybrook Fair; Clontarf Wines; Baggot Street Wines; Red Island Wine, Skerries; Lilac Wines, Fairview; Blackrock Cellar; La Touche Wines 4U; The Wicklow Wine Co; Grapevine, Dalkey; Finian Sweeney;

www.wineonline.ie

Colour of this classy restrained Chardonnay is light to mid yellow. Honeydew melon is prominent in the bouquet. What follows is a beautiful melange of tropical flavours (with pineapple and mango in there). Rich, soft and harmonious, right to the lingering finalé. Easy drinking, delicious and Highly Recommended.

For the 'Heritage Collection' series, Russian River Valley grapes are combined with those from selected premier cool-climate growing regions in California, particularly the Central Coast, to produce an approachable, good value range. De Loach practises sustainable viticulture and minimally intrusive winemaking.

Indeed, they take great pride in their “tri-fold heritage, a family company with deep Burgundian roots, and stewards of the land that we have for future generations”.

An interesting note from the winery saying that the majority of the must was cool fermented in stainless-steel tanks at controlled temperatures, to retain the fresh fruit flavours in the finished wine. “The remaining fruit was barrel fermented, which produced a more richly textured wine. These wines were then blended together to produce a balanced, textured and fruit-forward wine.” By the way, there is two per cent Sauvignon Blanc in there too.

CB+V and Zin. Star Wines from the Sunshine State.

CB+V and Zin. Star Wines from the Sunshine State.

Pine Ridge Chenin Blanc + Viognier White Blend (California) 2016, 12.5%,  €24.99

JJ O’Driscolls, Ballinlough, Baggot Street Wines, Terroirs, La Touche Wines, Greystones, Martins Off Licence, www.wineonline.ie

You’ll see CB+V on top of the screw cap and you’ll be wondering. The label will soon make it clear. This is a distinctive white blend of Chenin Blanc (80%) and Viognier (20%). Quite a versatile wine as it turns out. Enjoy a glass on its own or try it alongside your favourite seafood or spicy dish.

Colour is a light to mid gold with tints of green. Aromatic, with blossom notes, citrus and tropical fruit. Lime and grapefruit among the flavours in the palate which is crisp and bright, with a slight mineral accent in there too, plus a balancing acidity taking it through to a gentle and refreshing finish.

The crisp fruit of the Chenin and the softer notes of the Viognier marry well here. A lush, versatile and delicious wine, and I feel no compulsion at all to argue with that. Highly Recommended. 

The Chenin Blanc/Viognier is made from fruit grown in Clarksburg in the Sacramento river delta. The climate here is warm but there is an almost constant breeze, which helps to retain freshness and acidity in the grapes. Rhône varieties like Viognier adapt well in this exciting appellation. 

By the way, Pine Ridge say the original blending was just an experiment. They are very happy with the result: “.. we tasted it and realized we had created a masterpiece. Together, they deliver a unique tapestry of flavors and aromas that are elegant and easy to enjoy.”

Seghesio Sonoma County Zinfandel 2015, 15%, €37.99

Thomas Woodberry’s, Galway; Jus de Vine, Portmarnock; Redmond of Ranelagh; Red Island Wine, Skerries; Lilac Wines, Fairview; The Corkscrew, Dublin 2; Power & Co Fine Wines, Lucan;  www.wineonline.ie

In 1895, Italian emigrant Edoardo Seghesio planted his first Alexander Vineyard in California. Over 120 years later, though now part of the Crimson Wine Group, the family still farms 300 acres of Zin and Italian varietals in Dry Creek, Alexander and Russian River valleys. And their Zinfandels are regular winners in Decanter and International Wine Challenge.

Colour is a dark ruby. It is not all Zinfandel by the way as a “small amount of Petite Sirah is added to honour century old traditions”. It is aromatic, ripe red fruits, some from the garden, some from woods. A youthful juicy wine from old vines with a touch of spice among that melange of fruit. Big and bold and full to the brim with fruit, amazing concentration, yet the power is well harnessed and the balance spot-on, the finish long and satisfying. This is balanced, fresh, elegant and approachable - qualities not always noticeable in Zinfandel - this is Very Highly Recommended.

Two Pinots From De Loach In California

Two Pinots From De Loach In California

De Loach  Russian River Valley Pinot Noir 2015, Sonoma County (California), 14.5%, €34.99 
JJ O’Driscolls, Ballinlough; Baggot Street Wines; Mitchell & Son Wine Merchants; Redmonds of Ranelagh;  www.wineonline.ie

Jean-Charles Boisset, of De Loach, has been hailed as being among the “Top 59 Power Brokers” in the wine world by Decanter while Wine Enthusiast has accorded him the title of “Innovator of the Year”.

The Boisset family, with vineyards in Burgundy, have owned De Loach in California since 2003. Jean-Charles immediately noticed the similarities with Burgundy and the potential for producing excellent Pinot Noir and Chardonnay.

The Boissets recognised that the land needed its health restored. They dug up all the existing vineyards and replanted using biodynamic techniques and produced their first wines in 2010. In addition to De Loach they own these other Californian vineyards (according to Wines of California): Raymond in the Napa Valley and, since 2011, the legendary Buena Vista, the sunshine state’s first and most historic winery.

This Russian Valley Pinot has a delightful mid ruby colour; it shines in the glass. Pleasant aromas of ripe dark and red fruit feature in the nose, mainly cherry and raspberry, and there’s a hint of vanilla there too. Delicious light red fruit flavours, a touch of sweet spice, a bright acidity, very smooth tannins and a long dry finish. No shortage of backbone either but it is soft with a velvety mouthfeel, easy drinking, very enjoyable and Very Highly Recommended. 

The winemaker says the wine, from different clones, was fermented for 16 months in individual lots with native yeasts in open top fermenters, basket-pressed and aged on lees before being blended together and aged for an additional 2 months. They recommend pairing with wood-fired pizza or mushroom risotto.

Fermentors

“Heritage Reserve” Pinot Noir 2016 California 13.5%, €24.99 JJ O’Driscolls, Ballinlough; Mitchell & Son Wine Merchants; La Touche Wines; Donnybrook Fair; Clontarf Wines; The Wicklow Wine Co; La Touche Wines, Greystones; Searsons Wine Merchants; Redmonds of Ranelagh; Lilac Wines; Martins Off Licence www.winesonline.ie

De Loach: As leaders in the world of Pinot Noir, we take special pride in the wines that we produce. Believing that fine wine is “grown” in the vineyard, we crafted this Pinot Noir using fruit carefully selected from premium vineyards throughout northern and central California. This effort helps us achieve the unique balance of delicate Pinot characteristics and the more intense fruit flavors found in the different terroirs that comprise our California Pinot Noir.

The Heritage Collection range is designed to offer superb value and quality for mid-priced Californian wines. The fruit for this Pinot Noir is primarily from the Delta region of California and is it fermented in closed-top fermenters. A small portion is aged in seasoned barrels to impart slight oak characteristics to the wine, but most is kept in stainless steel in order to stay true to the wine’s lighter, food-friendly style.

Colour is light to mid Ruby. Raspberry and cherry feature in the fresh, if modest, aromas. Lovely light red fruit flavours follow, spice too, juicy from start to finish, a hint of sweetness but acidity enough to make it food-friendly, smooth tannins play a role in the lengthy finish of this well-balanced medium-bodied wine. Highly Recommended.

Two Highly Commended Whites from Liberty: Marlborough and Chablis

Kim Crawford Sauvignon Blanc Marlborough 2017, 12%, €21.99, Egans Off Licence, World Wide Wines, Jus de Vine, Wine Well Off-Licence, 64 Wine, Baggot Street Wines

WINEONLINE.IE

Once on a guided tour of Switzerland, I met a New Zealand couple, sheep farmers from Queenstown. They were outgoing and friendly, no humming or hawing.

“Will we jump off at the next stop,” I’d asked on a descending ski-lift. “and walk down.”

“Yeah, right, no problem.” They’d answered. This wine reminds me of them.

Not particularly because it is a beautiful light gold with green tints, the sheep farmers were well tanned. Nor because of the exuberant tropical aromas, that typical cut grass too. The palate is awash with tangy citrus, pineapple and ripe white fruit flavours, fresh and refreshing. All positive and Highly Recommended, just like my Kiwis and "no problem". Crisp and satisfying, try it with fresh seafood, goats cheese salads or just on its own.

Kim Crawford, by the way, gather the fruit from all over the Marlborough region, but emphasise that seasoned winemaker, Anthony Walkenhorst, had individual blocks targeted for their strengths and overall contribution to the blend. It is a pattern established early on by Kim and his wife Erica when they started at the turn of the century without owning grapevines or tanks. 

The vines for this Sauvignon Blanc ranged in age, up to 14 years, bringing a mix of youthful vigour and depth of flavour. Anthony has won local awards for his Sauvignon and Pinot Noir.

Les Hauts de Milly Chablis 2017,  12.5% , RRP €29.99 Cinnamon Cottage The Wine Centre wineonline.ie

This fresh and youthful Chablis has a light straw colour, green tints (or was that from the Christmas tree?). You'll note white fruit and floral notes in the aromas. There is a prominent citrus element on the palate flavours. The best part of a year on its fine lees has contributed to the excellent structure and complexity of flavour. Fresh and mineral with an excellent finish. An excellent good quality early-drinking Chablis and Highly Recommended.

In the vineyards a totally natural approach is adopted, herbicides and pesticides are banned. The little fertiliser used is organic compost. The wines are pure, fresh and textural. This Chablis is vinified on its fine lees for 10 months before bottling and you are advised to serve it at 11 degrees. I would err on the upper end rather than risk it too cold.

Flavours of New Zealand

Flavours of New Zealand

New Zealand wine-growers came in force to Dublin last Monday and the tasting at the Radisson Blu in Golden Lane was appropriately called Flavours of New Zealand. Delicious flavours both in very approachable entry level wines and even more so in the very desirable top end wines, both in red and white.

Sauvignon Blanc is THE white wine grape associated with New Zealand and, aside from the individual wineries, the event featured a SB Table. The seven wines had been picked by sommeliers who had visited New Zealand on scholarship. I noted three, beginning with the very refreshing Clos Henri Marlborough 2016, imported by Les Caves de Pyrene. We two had a bit of a contest between the Framingham F-Series and the Greywhacke Wild, both Marlborough, and the less expensive Framingham got the nod, both very very good, both distributed by Liberty Wines.

Great to see Findlater still going strong at the New Zealand tasting. They were founded in 1823.
This bike, donated by the company, is an exhibit at the Little Museum of Dublin.

New Zealand is not that well known as a Chardonnay producer. But it is grown throughout the country, reflecting the terroir and the wide regional diversity. This grape also had its own table. Two of the best ones from the eight on the table, I thought, were the Lawson’s Dry Hills Reserve (Marlborough) and the outstanding Pegasus Bay Virtuoso (North Canterbury) . Both are distributed here by Febvre.

Stunning Pinot Noir
One to keep!

Mount (Mt.) Beautiful was a winery table with a full hand of excellent well-priced wines and, like quite a few of the wineries here, they are seeking representation in the Irish market. David Teece and his wife Leigh started by purchasing four farms in 2003 and wasted no time in planting vines. We tasted three whites (Sauvignon Blanc, Chardonnay and Riesling) along with their Pinot Noir, all certified-sustainable and estate-grown, and all better than normal. Only eleven kilometres from the ocean, the vines are protected by Mt Beautiful and the couple, who also do conventional farming, make the best of their terroir.

We had a similar success at the multi-award winning Saint Clair Family Estate table. Luckily you can get their wines here as they are distributed by Findlater & Co. The entry level Sauvignon Blanc and Pinot Noir were very acceptable and the higher levels had that bit more going for them by way of restraint and sophistication and, yet, the price difference isn’t all that much. Watch out for Saint Clair.

Excellent!

One of the more unusual Sauvignon Blancs came from the well-known Brancott Estate (distributed here by Pernod Ricard). They are one of the vineyards trying to include naturally lower alcohol wines in their portfolio. I tasted one, the Flight 2017 (Maryborough). Just 9% but no lack of flavour at all - very encouraging, like the recent Dr John Forrest one purchased from Marks and Spencer.

Our second stroll around the tables saw us concentrate on the reds and here it was mostly about the Point Noirs! Felton Road had a strong hand as you'd expect from a vinery with a “formidable worldwide reputation for Chardonnay, Riesling and Pinot Noir”. They are very special wines and pricey.

I’d have been very happy with the first Bannockburn, a really top notch Pinot at €52.99. And then came their Block 3 Bannockburn, an even better wine, matched by the one from Block 5, each at €79.99. Pricey yes but really very special and imported by JN Wine.

Gru-Vee!

And speaking of special takes me back to Cloudy Bay, distributed here by Edward Dillon. Again there was a great start with the 2016 Pinot Noir from Marlborough (45.60). And then I spotted a Te Wahi from Central Otago. I was told excitedly that this comes from a new project and is produced to be “age-able”. 

Otago is way down south and the fruit comes from two small “very high” parcels. The intent to make it “age-able” is underlined by the use of cork as a closure - all the others on the table had screw-cap. It does however cost €87.90. Happy Birthday. Happy Christmas. Happy Anniversary. I’ll think of something.

Seifried Estate had a full range, everything from bubbles to dessert and including Sauvignon Blanc and Pinot Noir. I more or less went off piste here and came up with a handy double, from grapes normally used in Austria. Their Grüner Veltliner Nelson 2016 was a beauty (and, dare I say it, a great change from SB and Chard!). And I was equally impressed with the flavour and finish from their Zweigelt Nelson 2014. Both are distributed by Classic Drinks so do watch out for them.

Began to run out of puff (and time) at that stage and had to leave without trying all the tables. Nonetheless it was quite an afternoon of tasting, more than enough to illustrate that New Zealand is a major player and a welcome one in the Irish market, two islands from opposite ends of the world helping one another one in trade even if we knock one another out on the rugby field.

A Sparkling New Year to you. Not forgetting Nollag na mBan

Granzamy Brut NV Champagne, 12%, €34.95 O’Brien’s 

The only grape used in this stunning champagne is the black Pinot Meunier, leaving both Chardonnay and Pinot Noir (the other regular champagne grapes) out of this particular equation.

It has an inviting eye-catching light gold colour - the bubbles look even better! Aromas are light and fruity (strawberry). Light fruit on the palate also, refreshing and well-rounded, well balanced with a lip-smacking long finish with typical brioche (biscuity, like Marietta!) aftertaste.

The vineyard is planted on the privileged Epernay soil; Epernay is the capital of Champagne and also a town of artistic and historical importance. And, yes,Granzamy do blends of Chardonnay, Pinot Noir and Pinot Meunier.

Here, a small number of growers are concentrating their efforts into bringing Pinot Meunier back into the limelight as a variety which produces quality Champagnes and not just a varietal to compliment a blend. Granzamy is one of those growers.

Akarua Brut NV, Central Otago (New Zealand), 13%, €43.99 Tindal Wine Merchants Limited, Baggot Street Wines, Searsons Wine Merchants,The Corkscrew, Mitchell & Son Wine Merchants WINEONLINE.IE

Pinot Noir and Chardonnay are the grapes used here and, yes, it may be New Zealand but this is made in the Methode Traditionelle, that is the champagne way, and it spends a minimum of 18 months ageing on yeast lees. 

A serious contender then with an inviting gold colour and very good small-bubble flow. Aromas are floral, savoury and that brioche is there too. It is almost creamy in the mouth followed by that long crisp brut (dry) finish.

Sparkling wines are a relatively new operation of the vineyard but already Akarua has been bringing in the medals, mainly gold. This Brut NV (non vintage) is a fine aperitif wine and is ideal for celebrating with friends whenever and wherever you get together, be it New Year’s Eve, birthday or anniversary, or Nollag na mBan! If using it as an aperitif (it was outstanding here on Christmas morning), don’t forget to provide some nibbles - these bubbles go to the head faster than still wine!

Petaluma Croser Rosé NV, Adelaide Hills, 13%, €24.95 (down from 27.95) O’Brien’s

Here’s another lovely bottle of bubbles from O’Brien’s. This is from Australia and is a rosé. Again, it is made by the Traditional Method (same way as champagne) and is a blend of selected vintages, hence the NV. 

Produced from Pinot Noir grapes, it comes in a gorgeous pastel salmon hue in which fountains of micro-bubbles constantly rise. There are delicate scents of strawberry and pomegranate. The palate is more intense than the nose, strawberry again and now cherry as well, and a pleasing refined finish and, along the way, you come across that bread-biscuit flavour. Another superb and delicious aperitif and, again, don’t forget those nibbles for yourself and your guests! Happy New Year.

Exquisite Collection Crémant du Jura (AOP) Chardonnay 2014, 12%, €12.00 Aldi

Got this Brut (dry) at the local Aldi. I was very impressed with it. This sparkling Chardonnay, again made using the same methods as they use in making champagne, is perfect for any celebration (big or small). It is not lacking in complexity, has light fruit flavours, that hint of biscuit and a fine finish. Good price too, bubbles on a budget.

French sparkling wines made by the méthode champenoise but falling outside the boundaries of the Champagne region are termed Crémant. Grapes other than the traditional Champagne varieties may also be used.They are produced in many regions of the country including Bordeaux, Loire, Burgundy, Limoux, Alsace, and the Rhone (known as Crémant de Die).

Christmas Couples. One White. One Red.

Christmas Couples

A couple of bottles of wine, one red, one white, can go a long way at the Christmas meal. Lots of lovely couples below!

Karwig Double

Cunas Davia Ribeiro (DO) 2016, €21.15 Karwig Wine

It has a light straw colour. And a lovely intense nose where floral and herbal notes mingle with ripe white fruits. Rich, long and balanced on the palate, fruit and fresh acidity in perfect harmony and there is a long citrus led finalé. A pleasure!

Herdade Do Esporão Quatro Castas, Vinho Regional Alentejano 2014, €20.95 Karwig Wine
This deep ruby red wine has concentrated red fruit aromas, also a little spice and a little vanilla. Fresh, fruity and spicy on the palate with a very acceptable balance. Lovely mouthfeel and long finish. Just another beauty from this area of Portugal and Very Highly Recommended.

Two from South Africa

Boekenhoutskloof Wolftrap Red 2016 Western Cape (South Africa), 14.5%, €14.50 Bradley’s Off, Matson’s, Cashel Wine Cellar. JN Wine online

Boekenhoutskloof Wolftrap White 2014 Western Cape (South Africa), 14.5%, €14.50 Bradley’s Off, Matson’s, Cashel Wine Cellar. JN Wine online

This James Nicholson red is a very popular wine and you’ll see it on quite a few restaurant lists. It is a dark ruby colour, the legs slow to clear. Ripe fruits (plums, blackberries) feature in the enticing aromas, also a touch of vanilla. That fruit is also there on the vibrant palate, a drift of spice too, smooth with silky tannins, well balanced and with an excellent finish.

It is mainly Syrah (86%) and the other grapes in the blend are Mourvèdre (13) and Viognier (1). It is fermented in stainless steel and aged in French oak prior to blending and bottling.

The Wolftrap white was accorded Superquaffer of the Year by the prestigious Platter's Guide to South African Wine.

It is an unusual blend of Viognier 48% (for spice), Chenin Blanc 41% (melon) and Grenache Blanc 11% (white peach), all contributing to the experience. The different grapes are fermented and aged partially in French oak before blending and bottling. 

It has a very clean light yellow colour with green tints. Pleasant white/yellow fruits, plus floral notes, feature in the inviting aromas. Fresh and fruity, unexpected depth in this elegant body, a lively acidity all through and then a lip-smacking finish.

Two from Portugal

Herdade do Peso Trinca Bolotas Alentejo (DOC) 2016, 14%, RRP € 19.99 wineonline.ie

It’s a vinho tinto (red wine), a blend of Alicante Bouschet, Touriga Nacional and Aragonez (Tempranillo). It has a vibrant mid ruby colour and intense ripe berry aromas. Fruity and dry, full-bodied, very well balanced with a prolonged finish. Thanks to the equilibrium of tannins, acidity and fruit, this is an excellent food wine and Very Highly Recommended.

After malolactic fermentation, the wines are transferred to French and Caucasian oak barrels, where they are matured for around six months. To maintain its high quality, the wines are bottled without cold stabilisation. It may thus throw a slight deposit during bottle-ageing.

Herdade do Peso Sossego Branco Alentejano (IG) 2016, 13%, 

RRP €16.99, Matson Wine Store 

The local tranquility wasn’t too bad either as I opened the Sossego with its light yellow colour and tints of green. Scents of citrus fruit and blossoms, more floral than fruity, enhance the mood. Lively and fresh on the palate, the fruit flavours are balanced by excellent acidity and a good dry finish follows. Refreshing and flavourful. 

The grapes used by winemaker Luis Cabral de Almeida were 75% Antão Vaz, 20% Arinto, 5% Roupeiro. This may be enjoyed on its own or as an aperitif. It pairs wonderfully with various fish dishes, some white meats and an array of salads. 

Australian Pair 

Free Run Juice “Samurai” Chardonnay (Australia) 2016, 13%, €14.95 64 Wine Dublin, Bradley’s of Cork, Greenman Dublin, Le Caveau Kilkenny

Tastes, they say, like rain on a hot day. In any event, this organic wine tastes very well indeed, is Very Highly Recommended and is also excellent value.

Colour is a light straw. Aromas are fairly classic Chardonnay, melon and peach. A hint of a tingle on the palate as the creamy textured liquid, laden with rich fruit flavours, spreads across. A crisp acidity balances it and a persistent finish crowns it.

Free Run Juice “Samurai” Shiraz (Australia) 2016, 13.5%, €14.95  

“Tastes like Australian sunshine, and ninjas”. Not familiar with either! Conditions were “ideal” for the harvest, giving a delicious richness and intensity. Another remarkable wine, remarkable value too, and Very Highly Recommended.

A crimson red pours from the bottle with that cracking label. Aromas speak of spice and vanilla but mostly of intense plum. Medium to full bodied, flavours of juicy dark cherries and berries, velvety tannins and a finish that reverberates. A rich and delicious Shiraz. Go for it.

Spanish Couple

Dominio de Punctum Finca Fabian Verdejo Castilla (Vino de la Terra) 2016, 12.5%, €12.20, Mary Pawle Wines

This Verdejo is made  from organically grown grapes, night harvested and cold maceration before fermenting. Colour is straw yellow, bright and clear and there are white fruits in the aromas, floral notes too.

It is fresh and a little livelier than many Verdejos, excellent fruit flavours and balancing acidity. A lovely drop indeed with a long and pleasant finish. Highly Recommended. Good value also, by the way. 

Punctum Viento Aliseo La Mancha (DO) 2016, 13.5%, €13.30 Mary Pawle Wines

This joven (young) wine is a blend of Tempranillo (70%) and Petit Verdot. Organically and biodynamically farmed (Demeter approved) and made from “our estate-grown grapes”.

Cherry is the colour. Cherries and blackberries feature in the aromas. And the same fruit too on the full and smooth palate, matched by a lively acidity, the tannins just about in evidence. Quite complex for a joven and Highly Recommended. Good value also.

Gary’s Pair

Haven’t tasted these in quite a while but must say I like the look of this pair from the excellent Luis Canas at Gary O’Donovan’s. The red is the Madurado Tempranillo/Garnacha while the white is Viura/Malvasia. Both are 2017 and the total cost of the presentation two-pack is €25.00. 

The white blend is dense and unctuous on the palate, with a good balance between acidity and alcohol. The aftertaste brings notes of ripe fruit and minerality.

The red blend has spent 12 months in oak, is fruity on the nose, all enveloping on the palate while it finishes well with fruit and acidity.

Duo from O'Brien's

Gaia Assyrtiko Wild Ferment €21.95 (was 24.95).

The grapes are grown high up in circles around the top of the craters on Santorini, one of the Greek islands. Sometimes wines from hot climates lack acidity, but that is not the case here. Try it with shellfish, also smoked fish. The grapes are soaked on the skins after crushing for a long period. This gives the wines their excellent structure and complexity of flavour. Well worth a try!

d'Arenberg Footbolt Shiraz Australia, 19.95 

Colour is a clean and bright purple. No need to nose the glass here as the aromas - attractive dark berries and plums mainly - come up to meet you. Terrific fruit too on the palate with great balance, tannins are fine, lovely and a lingering dry finish. Footbolt is a favourite here and Very Highly Recommended.

The Odd Couple

Elgin Ridge 232 Sauvignon Blanc South Africa (from Le Caveau).

Decanter praise: vibrant, at once savoury and saline, yet ripe and tropical. 

Made by Brian and Marion Smith. Marion’s from Cavan. I’ve sampled this a few times and have a bottle in the house for the festivities. Well worth a try.

Winzer Krems Blauer Zweigelt “St Severin” trocken (Austria) 13%, €14.45 Karwig Wines

This well-priced quality red wine has gorgeous and intense fruit aromas. Also engaging red fruit flavours (cherries, berries, redcurrants), a touch of spice, full bodied and quite dry to the finalé. This is easy drinking, light and bright, not unlike Pinot Noir.