A cut below
A sweaty man with a machete approaches us. Bits of vegetation cling to the honed edge of the machete, and the bright midday sun sparkles on his sunglasses (and the beads of perspiration that surround them).
“Martin?” We eye the machete warily.
“Yeah. I’ll be right up. One more row.” He retreats, putting blade to leaf with a practiced vengeance. We shrug, return to our lunch, and wonder if he might not prefer to shower before he joins us. But hey…his giant knife, his call.
Nibbles and sips
We’re sitting on the restaurant patio at Stonyridge Vineyards, nibbling on a fantastic assortment of appetizers – raw tuna, green-lipped mussels, fairly decent local cheeses, slab bacon, something that may or may not be prosciutto but possesses all of its qualities – and waiting for someone from the winery to join us for lunch and a short tasting. Proprietor Stephen White was supposed to be our guide, as he was last time we visited, but he’s caught in a net of red tape on the mainland, trying to acquire an Indian visa, and so we’ve been passed to the actual winemaker of record.
Stonyridge is widely considered the best of Waiheke Island’s ever-emergent wine industry, though there are some relatively new contenders…and, as one might expect, a few naysayers. The dominant complaints seem to be that the wines are too expensive (or at least too expensive for the value they represent), and the always-classic “the wines aren’t what they used to be.” We’ve returned after a few years’ absence to see if we can justify or refute any of those complaints, though of course our experience is no substitute for years of careful tasting.
With our platter of goodies, we sample a few glasses of wine from the café’s rather extensive (Stonyridge-produced) wine list:
Stonyridge 2003 Riesling (Marlborough) – Crisp green apple, ripe melon, quartzy minerality and great acidity. A little underripe on the finish, but there’s striking fullness and length to this wine, plus a gorgeous balance; the minor sin of mild greenness can be forgiven. It’s not a delicate riesling, however.
Stonyridge 2004 Chardonnay Church Bay (Waiheke Island) – Balanced and soft, with oak-infused stone fruit. Pretty, but…well, chardonnay is chardonnay, and it takes a real effort to distinguish one from another. It’s pleasant, but no more.
A sizzling slab of flavorful and wonderfully rare beef arrives, accompanied by a decidedly Provençal-styled variation on ragout. Just as I’m threatening my ex-cow with the steely blade of a knife, winemaker Martin McKenzie appears tableside. Without his machete, praise Bacchus.