Pinot Noir reigns in high-end NZ hospitality
Pinot Noir might be dwarfed by Sauvignon Blanc in New Zealand sales data, but in high end hospitality it's king, says Master of Wine Stephen Wong.
The Bannockburn winery continued refining its craft, "delivering an outstanding set of new releases last year as a result of meticulous attention to detail in their biodynamic vineyards, sympathetic, sensitive winemaking and a beautiful vintage", says Stephen Wong MW, who led the expert tasting panel.
Destiny Bay held onto its second-place position, followed by Te Whare Ra Wines.
Te Whare Ra's Anna and Jason Flowerday also won the inaugural Vigneron of the Year Award, recognising excellence in viticulture.
The Rising Star of the Year award went to Simon Sharpe and Lauren Keenan of A Thousand Gods, making natural wines from organic fruit grown in Marlborough's Waihopai Valley.
Several of the winning wineries are organic producers.
"As with many other regions of the world, we're seeing rising representation (and regenerative) farming in top New Zealand wines," Stephen says. "In part, it is due to there being common philosophical underpinnings to choosing organic farming and pursuing top quality, so there is often a higher likelihood of one also being the other."
However, he has also noticed that top estates who previously farmed conventionally are increasingly adopting organic practices, "because of the incremental improvements they bring, allowing these producers to push quality just that little bit further, eking out a bit more expression and character."
