Thursday, April 24th
Chenin Blanc feels at home in the New World in South Africa. This Chenin Blanc was carefully selected from 36 year old bush vines, then barrel and tank fermented and aged on the lees. The result is a golden hued, full bodied wine that shows a harmonious balance between melon and baked apple fruits and delicate oak, vanilla and caramel flavors. Enjoy with spicy red pepper risotto or foie-gras with apple chutney and toasted brioche.
Named after New Zealand’s ubiquitous grewacke river stones, this stunning Sauvignon Blanc has aromas of tropical fruit, lychee and bright citrus. The palate features vibrant melon and lime notes with a soft texture and round mouthfeel. A portion of the wine was fermented in French oak barrels, then blended with the majority of the stainless steel fermented juice. An ideal match for shellfish and crustaceans.
This limited bottling from Kevin Judd’s much lauded Greywacke label is aged in old oak casks using wild, indigenous yeast. A succulent combination of yellow peach and brown pears, rolled into rich, short pastry with a sprinkling of a caramelised almonds. The palate is full of lemon curd and vanilla custard with a touch of dried herbs and a lingering grapefruit finish. Pair with seared scallops, or a great match for roast chicken and herbs.
This token Napa Valley red has built up its own cult following over the years for good reason. Dave Phinney’s ‘Prisoner’ is anything but chained. A powerhouse blend of 51% Zinfandel, 19% Cab, 18% Syrah, 9% Petite Sirah, 2% Charbono, and 1% Grenache, it has gorgeous notes of roses, fresh fig, and cedar, with plush tannins and a long, silky finish that fully deserves the best rib-eye you can find.