Wine appreciation is full of accepted rules and wisdom. Some are as simple as “red wine goes with red meat”. Others are more finicky – e.g. “Champagne must be served at four degrees Celsius”.
Passionate about Central Otago’s wines and environment, American-born proprietor Rhonda Lloyd’s vision has fuelled a unique vineyard and environmental restoration project at Northburn, as Jean Grierson discovers.
It may be common in other parts of the world, but here in New Zealand, blending more than a couple of varieties and regions to create a wine is anything but.
When Yannick Fourbet arrived last summer with his Kiwi wife Philippa and twin boys, Augustin and Mortimer, to start a new life in Central Otago, he brought with him no less than a container-load of beautiful Anduze pots.
Water, water everywhere is becoming the catch cry of vineyard owners in Marlborough, given one of the wettest eight-month periods recorded in 30 years.