Industry’s future in good hands

Central Otago Young Viticulturist of the Year winner Nina Downer (from left) with second place...
Central Otago Young Viticulturist of the Year winner Nina Downer (from left) with second place-getter Katrina O’Reilly and Maxine Jing (third place). Photo: supplied
I always mention the young viticulturist and winemaker competitions as these hard-working young men and women are the future of our industry. Spare a thought for them at this time of year, venturing out in sometimes sub-zero temperatures to do the very important job of pruning.

The Central Otago leg of the competition was held at Central Otago Polytech in early July, with seven contestants rotating through a series of viticultural questions and challenges including pruning, irrigation, trellising, budgeting and an interview; each concluding with a speech at the awards dinner at Carrick Winery & Restaurant that evening.

Congratulations to Nina Downer from Felton Road Winery, last year’s defending champion. In second place was Katrina O’Reilly from Chard Farm, with Maxine Jing from Burn Cottage taking out third.

Also competing were Hannah Chamberlain, Callum Scarborough, Leach Purchase and Katherine Hirsh.

Nina goes on to represent Central Otago in the national finals in August.

Quartz Reef bubbly

I’m certainly not alone in reveling in the celebratory aspect of bubbly in all its guises, also enjoying it as a wonderful aperitif. A Mother’s Day winemaker lunch at Titi tipped things on its head for me when Quartz Reef wines kindly invited me as a guest.

Wine and food pairings typically focus on still wines, but in this lunch the trio of Quartz Reef methode traditionelle wines were centre stage. The kitchen team had worked on some inspiring food matches to accompany the Quartz Reef Methode Traditionelle Brut, the methode traditionelle rose, and finally the vintage methode traditionelle blanc de blanc.

Their compatibility with the food courses was a real highlight for me: something that I must repeat!

Apres ski at Mt Difficulty

It’s that time of year when ski buffs will be eagerly planning trips to Central Otago. Hungry wine lovers should keep the Mt Difficulty restaurant in mind as winemaker Greg Lane is dragging rare museum wines and large format bottlings out of its cellar for fortunate diners on its "Cellar Sundays".

 

2018 Domaine Rewa Central Otago Riesling

Price RRP $38
Rating Excellent

A hint of colour shift and 
flavour development. 
Rose’s Lime Fruit Cordial, 
hay, red apple skin and 
flesh. Full in the mouth, all 
apple and  honey at first 
with a light touch of 
residual sweetness, 
neatly balanced by 
freshness and racy 
acidity. Delightful purity 
to the flavours with a 
grainy touch on the 
close adding to the 
textural interest. 
Vibrancy and 
deliciousness.

www.domainerewa.com

 

2021 Misha’s Vineyard Limelight Central Otago Riesling 

Price RRP $34
Rating Excellent to Outstanding

Subtle at first sniff but 
blossoms offering anise/
licorice, white flowers/
florality. Wisps of honey, 
dusty minerality and apple. 
Power to the fruit 
expression, yet underlying 
delicacy and elegance. A 
touch of sweetness frames 
the apple and  honey before 
the acidity whips this into 
line; crunchy texture like 
biting into a juicy apple. 
Nice balance and super, 
flavour-filled close.

www.mishasvineyard.com

 

2023 Maude Mt Maude East Block Wanaka Riesling 

Price RRP $32
Rating Outstanding

Bright nose, hay/straw, 
apple, spices, an 
impression of chalkiness, 
honeyed florality with 
aeration. Brimming with 
flavour, fruit cordial, fruit 
pastille, spices, a 
honeyed backdrop, 
citrus beginning to drive 
this more, a little chalky 
fruit pith alongside a 
tangy, tingly quality. 
The sugar-acid 
counterpoint is lovely. 
Crunchy, tingly and 
zesty with so much 
flavour and a long 
carry.

www.maudewines.com