Cloudy Bay 02 Chardonnay

If you're able to find Marlborough Chardonnay, I don't think Marlborough Rieslings will be that hard to come across. I'd definitely recommend trying a few out (Villa Maria and Spy Valley are good ones to start with, Lawson's Dry Hills is excellent, but quite hard to come across). And if you can find more Cloudy Bay wines, try and find their

2002 Late Harvest Riesling.

Salil

In years past, the Late Harvest Riesling was available only at the winery. I would like to think that that has changed, but export to the US might well be too much to ask for. In about '97, I had the opportunity to try some at a tasting of Eisweins. The CB LHR was the hands-down winner of that event and I'd guess that it was possibly the '95. I spent the next several years trying to find some and finally contacted CB. Their reply was to the effect, " ... we're glad that you liked it, but are sorry to inform you that it for sale only at our winery. Because of the limited production, that is not likely to change... " Every person I know, who visits NZ has one mission - bring me the CB LHR! I do not care what else they do with their time - bring me the CB LHR! Obviously, my "supply" is spotty at best.

Has production increased? Are they exporting it now? I'll mount my search once again. Excellent recommendation for a most wonderful stickey.

Hunt

Interesting. I'm based in Singapore, and bluntly put, it's a bitch to try and get hold of slightly harder-to-come-by wines from NZ over here. Yet there's one store I found that has this (for anyone passing through; Wine Boutique in Millenia Walk mall in Suntec City). Quite strange, given that I have a hard time finding other wines from Villa Maria or Saint Clair (grumble, grumble).

Salil

Although Cloudy Bay is most renowned for it's Sauvignon Blanc, they do make a range of wines.

Their Chardonnay has been discussed here - understand that Marlborough is a true cool climate region where temperature over 27celcius are very rare indeed. This the wines are quite subtle, and not immediately notable in the glass. But give them a little time and the flavours emerge.

CB makes one of NZs better Methode Traditional Sparking wines "Pelorous" in both vintage (in better years) and NV - because it is Chardonnay prominent (65/35 I understand) it is a more elegant than "up front" style.

They also do Pinot Noir (I do think that there exist better examples from Martinborough and Central Otago); Gewurztraminer (very concentrated, of-dry style).

There Late Harvest Riesling contains both botrytis affected and non-botrytised, but very ripe grapes, so it is a "best of both worlds" style of wine: a delicate wine with both intensity but possessing finesse as well.

Lastly, their range includes Te Koko - a curious 100% Sauvignon Blanc, barrel fermented using only natural indigenous yeasts, then going through malolactic fermentation. It's Sauvignon folks, but not as you know it!" Great for a blind tasting to totally confuse your guests !!!!!

Hey, I can buy that here. At least I can get a couple of these. Thanks for the update.

I was getting worried st h; a godzone thread had gone on this long and we hadn;t heard from ya!

Seeing as you meniton them; what are you top Otago Pinto choices? Will be talking to the buyers at my favorite wine merrchant later this week, and want to give them a 'shopping list'. Otago Pinot's VERY hard to come by here in California.

Cheers ----

If you like stickies, I'd say to pick up a bunch and hoist one to the folk in the US, who can't (or at least couldn't) get it.

Hunt

You might want to check the prices as well before you say something like that; it's highway robbery for a lot of them in Singapore.

And to digress briefly, yes, I'm very fond of the stickier late harvest/botyrtis wines. Had been in the Hunter Valley a couple of weeks ago, and returned with a couple of great dessert wines (Mt. Pleasant's Late Harvest Semillon, and a Brokenwood Botrytis Riesling). Opened the Semillon a short while ago (and it was excellent), will probably open the Riesling in the next month or so.

Salil wrote: .

I'll be looking for other Marlborough (and other NZ) wines, including the ones you mention above. I did taste a NZ riesling a year or so ago, but haven't come across one since. It was as distinctive as NZ sauvignons -- very different from other rieslings with which I am familiar -- crisp, citrusy and steely as I remember, with a bit of residual sugar. Thanks for your recommendations.

Andy

Thanks. All sound enticing -- Te Koko especially intriguing. Perhaps one day soon some of them will make it to Oregon.

A few years ago, Cloudy Bay could be hard to find even here, with local wine shops getting very small allocations. One year I holidayed in Australia, including driving from Sydney to Brisbane, on the inland route, through the Hunter Valley and up to what passes for mountains in Australia. We stayed overnight at Armidale, a grotty town whose only saving grace is that it has a reasonable university. We could find only a BYO restaurant, so went looking for a wine shop. The only place we could find was a scruffy-looking pub which had a "bottle shop". Resigned to disappointment, we went in, and found, to our amazement, plenty of Cloudy Bay SB!

Acording to their website,

they have one US distributor, in NYC, and three(!) in Canada, one in Vancouver BC.

--brian

"Ric" asked of His Lordship.......

Despite the publicity, first remember this - the Central Otago wine industry did not exist 20 years ago.

A couple pioneers (as usual, everyone thought they were barking mad!!) sparked a gold rush.

So, twenty years on, a whole gaggle of winemakers, lifestylers etc have planted grapes - mostly Pinot Noir; Pinot Gris; Chardonnay and Riesling.

Although some plantings have been undertaken by "The Corporates", generally, the industry is made up by smaller operators; some artisans and some speculators.

I firmly believe that the "Central" industry, and vines, are so young that measuring potential is still a matter of guesswork.

Many commentators see very good (but very young) wines - but until these vines and ten or twenty or thirty years old, with roots that are more than

60 cms into the ground - and one can see the results of twenty vintages to compare - then we really are trying to catch the wind.

So, what is available internationally? - frankly, it may prove to be a fruitless search.

Rippon Vineyards and Gibbston lead the way - both produce, in good seasons wines of charm and character.

Felton Road and Mt. Difficulty have now been around for a decade or more (wow!) - and are worth the effort to find.

Newcomers making a splash include Peregrine, Olssens and Akarua.

All I can say is - good luck - you may have more success finding flying pigs!!

Yer highness,

I thought you "new world" guys were totally opposed to natural yeasts on the theory that the product couldn't be controlled to provide the requisite quality, year in year out.

Don't tell me I've misjudged your manufacturing methods! :)

Wish we could get hold of some here...

-E

"Emery Davis" wrote ...........

Manufacturing!!!! Wash your mouth out with some of that stuff, masquerading as wine, 'manufacturered' in the south, solely to gain a subsidy via the Common Agricultural Policy of the EU!!!!!!!

Hey, there are some (many!) winemakers downunder who do like the principals of bio-dynamics and/or organics too.

What is surprising is that, in the case of Te Koko, it is one of NZs iconic producers who has chosen to stand in left field.

Well, Wine Searcher tells me that is is readily available in London for about 20 Euros. Go on! - escape the insanity of France during Le Tour - besides, you always wanted to try the Chunnel.

De dum de dum dum, dum dum gaaaaah de dum... (that was the Marseillaise.)

I prefer to turn it all into industrial alcohol, thankyewverymuch. Oh wait, that's the PAC too. I'm always amazed at the ability of the average farmer here to benefit from the subsidies: the most successful ones are those that are best at filling out forms! Is the a European anthem I can sing? :)

The government is trying, (as usual Socialist or Conservative) to change the wine subsidy structure, but there are always big protests, the government 'du jour' always caves, and the party in question always ends up with more than they had in the beginning. Vive la sixieme republique! (But down with Sarko.)

I don't know if either of those guarantee careful wine making. What I do think is that natural yeast is part of the terroir, and it contributes in no small way to the typicity of a vineyard and region. I like vintage variation, it makes things much more interesting and actually is very practical for those that age their wine.

Now I will fill my cow horn, chant to the full moon, and wait for a long fly ball. :)

Perhaps there is an rebellious undercurrent there? What does 'Te Koko' mean anyway?

The tour just passed within 10 km of our house on the 7th. Great as always, even without the favorites.

Back from Amsterdam yesterday as it happens (beer with my herring, though), but next trip north may be the England. To heck with the chunnel (which of course I've tried, and is pretty fab) we take the nice ferry to Portsmouth! So I will try and remember to get some T.K. and of course report here, although I have yet (frustratingly) to recover full taste faculties.

-E

"Emery Davis" seeking a lesson in Maori mythology asked .....

Cloudy Bay was named by Captain Cook - however, to the Maori inhabitants of the region, it was originally known as "Te Koko-o-Kupe".

Legend has it that Kupe [pron. koopay], the original explorer from Polynesia dredged for oysters in the bay and Te Koko refers to the scoop used by Kupe to lift the Oysters from the seabed.

It is now accepted that many Polynesians made the long and perilous journey from (what is now known as) Tahiti to and from Aotearoa (NZ) during the period 1,000-1,300 a.d. - so "Kupe" is a mythical characterisation of many people.

Until the "discovery" of Polynesia by James Cook et al - there was no written language - all accounts of such voyages were handed down in a form of poems, which, as we all know "change" during the repeated telling over the years.

Anyhow, Te Koko was the original name of Cloudy Bay.

Emery Davis" wrote ...............

Ah yes, my favourite of all National Anthems - most stirring - particularly when watching the French rugby team shivering in their boots before the mighty All Blacks tear them limb from limb (oh yes, I love a little gratuitous violence with red wine ;-)))

Ian Hoare has, in the past, made an excellent argument for the subsidising of the very small family producer, to preserve the French villiage way of life.

Like most places where (massive) subsidies exist (the US and EU are not alone, but are the worst IMHO of course!) the original intent is swallowed up by the industrialist producer who pays lip service to "being a farmer" - as you say, just to fill in the forms and grab the $$$$$$$.

Oh yes, I agree 100% - but when the entire region is only 20 or so years old (Central Otago is an excellent example) the full meaning of "terroir" has not had time to develop - so "natural yeast" needs a helping hand, so to speak.

Again, I am in complete agreement - that is not to suggest that NZs largest producer (now part of the Pernod Ricard group) does not rely to a great extent on its laboratory technicians in the making of all except their premium ranges (where the winemaker actually controls the process)

For three weeks in July, this old ex-cyclist leads a solitary existance - sleeping from 7pm until midnight - then arises to watch Le Tour (on TV) winding through France - until 4am - never miss - every stage!!

Tonight (actually Wednesday morning NZ time!) into the Alpes - even without the suspended riders, this will be amazing.

I know *exactly* your frustration - hang in there Emery - it (recovery of sensual perception) won't happen overnight, but it will happen!!!!!

Nothing stuffs-up the taste buds like a little arsenic, believe me!

Regards

Surely the next All Blacks vs France game will be handbags at 10 paces :-)

James

(whose cousin in Christchurch has been feeding him lots of amusing pieces about the Umaga-Masoe incident, safe in the knowledge that an All Blacks vs Scotland game is the equivalent of a little light training). James Dempster

You know you've had a good night when you wake up and someone's outlining you in chalk.