Browse Tag

rosé

Hot pink

Tablas Creek 2003 Rosé (Paso Robles) – Neon lavender squeezings, concentrated strawberry preserve, wood spice, and tongue-numbing alcohol.

As much amazing flavor as they’ve packed into this wine, 14.8% is just way too much alcohol for a rosé. I don’t know if they’d consider it (probably not), but a spinning cone might indeed be the answer. Nonetheless, I’m sure this is a hit among the bigger = better herds. 64% mourvèdre, 28% grenache, 8% counoise. Alcohol: 14.8%. Web: http://www.tablascreek.com/.

The land of the flat white crowd (New Zealand, pt. 3)

Prism sentience

Don’t talk to me about rainbows. Those partial-arc terrestrial versions are, at best, pale imitations of what I’m seeing now. I rub the crust of a long airborne snooze from my eyes and gaze, dumbfounded, out the tiny airplane window at vivid lasers of color streaking across the pre-dawn horizon. Above and below are two themes on uninterrupted grayscale, but in-between is the most wondrous display of prismatic brilliance imaginable, the pure refraction of the planet’s encircling atmosphere unhindered by the distractions and diffusions of earthbound land and sky.

I fire up the in-seat video screen and thumb the controls to channel one: the overhead map. The long, island-dotted crossing of the Pacific is, mostly, behind us, and Auckland – our destination – inches centerward. As I twist and stretch stillness-abused muscles and joints, cabin lights stutter and stagger into illumination, while roasted esters of morning coffee drift from the galleys. It’s morning, and New Zealand approaches.

Energy crisis

Perhaps just a little bit of familiarity breeds ease, but this trans-Pacific crossing seems much less body-destroying than the last one, and we arrive at Auckland International Airport fairly refreshed and energized. That energy is tested a bit by a long wait at the other end of customs (a reminder to self: carefully clean golf shoes before flying to a country with obsessive agricultural neuroses) but returns as we step out into the sharp, sunny clarity of an early summer morning. The sky is blue, the grass green, the air clear, and after many months of endless snow, wearying cold, and dreary gray back in Boston, it’s a wake-up call to surpass all others. Our senses are alive, our anticipation peaked. The heart of our long-planned voyage is finally at hand.

A half-hour later, all our energy is gone…sapped by the deadening heat of an airport shuttle caught in a rush hour traffic jam and without compensatory air conditioning (or windows that can be opened), but with the noisy and unavoidable drone of two monitors blaring an endless litany of touristy advertainment. Only the entry into Auckland itself stirs our senses, as we point out familiar landmarks and remembered sites like old friends in a crowd. We’re deposited at the end of Queen Street just across from the glowing orange-golf of the Ferry Building, quickly cross a street that’s nearly devoid of traffic (where’d the rush hour go?), and purchase a small handful of ferry tickets. We’re headed for the sedate retreat of Waiheke Island, a half-hour ferry ride from the sailboat-and-shipping-filled waters of Auckland’s Waitemata Harbor and into the island-dotted expanse of the Hauraki Gulf. We’ve just missed the 9 a.m ferry – curses on traffic jams everywhere – and so, settled into uncomfortable red plastic chairs, we wait for the next…which arrives on the hour in a clanking, creaking din of metal against wood and a hissing vapor of choking exhaust.

The Gulf and its low-slung islands still glisten in bright sun, but every glance westward – back across the towered rise of Auckland and over the mainland – reveals an oncoming wall of rain. It chases us onto the ferry, pauses at the thermal barrier of the Harbor, and then rushes forward once again. It is thus that we have a clear, calm, and sunny passage – the brisk and sweet-smelling wind reviving our travel-dulled minds – but arrive at the sedate and rustic Matiatia passenger terminal on Waiheke Island just as a first few experimental drops of rain fall. The slow trickle of passengers through the cavernous and largely empty terminal is calming enough that the energy of the city already seems a distant memory. We collect a grossly expensive rental car (someone could make a lot of money offering a cheaper alternative to the island’s two rather larcenous automobile agents) and gingerly edge out of the parking lot, Theresa at the wheel and me repeating our British Empire mantra at each intersection and turn: “left…left…on the left…you’re driving on the left…left…left.”

(Continued here…)

Graves errors

Dubourdieu “Château Graville-Lacoste” 2003 Graves (Bordeaux) – Marlborough sauvignon blanc: tropical fruit, zingy gooseberry, and residual sugar (or at least something that does a good imitation thereof). At $15.99 locally, it’s about the same price as the mid-level “Cellar Selection” Sauvignon Blanc from Villa Maria, which actually has a little more verve. But I don’t mean to choose for anyone else.

Dubourdieu “Château Graville-Lacoste” 2002 Graves (Bordeaux) – Fairly tight, showing green-streaked citrus and apple aromas with a firm acidic foundation and occasional razor-slashes of minerality. It responds very badly to air, but for the first hour or so it’s quite nice, and laser-sharp with food.

(For commentary on these wines, visit oenoLogic…the site, the lifestyle, the cheese sandwich.)

(Notes below reposted from elsewhere, for tagging purposes.)

Onetangi Road 2004 Rosé (Waiheke Island) – Juicy raspberry goodness that’s big and slightly hot, but despite the slightly overweight character it’s a really fun, full-fruited summer quaffer. It will get you tipsy, though. I suggest a post-lunch layabout on an isolated beach.

Westport Rivers 2000 Brut “Cuvée RJR” (Southeastern New England) – I serve this blind, and it’s amusing to hear the guesses. I doubt there’s much Massachusetts wine served in Auckland’s French bistros…or Auckland, or New Zealand, or really anywhere outside New England. I find it lemony and frothy, showing ripe apple and a big burst of fruit with a rather abrupt finish, but it seems to be a bigger hit at the table. The ’98 was better.

Trinity Hill 2003 Tempranillo Gimblett Gravels (Hawke’s Bay) – New Zealand winemakers work from a very limited palette of grapes. From region to region, winery to winery, one finds so many of the same grapes (vinified with the same profiles in mind) that a certain ennui is inescapable. No doubt the market has much to do with this state of affairs, but one hopes that as the industry moves inexorably towards maturity, new varietal horizons may be reached by some adventurous winemakers.

Yet, thankfully, not all New Zealand wines taste the same. The most obvious separator of all these identi-grapes is winemaking, but also at work are the first stirrings of terroir. It’s hard to identify much of the signature of the land when a vineyard site is still in its teens (and an entire region, like Marlborough, is barely in its thirties), but some sites are older than others, and certain things may be said, or at least theorized, by those with viticultural and/or tasting experience. Mistakes will undoubtedly be made along the way, winemaking will continue to obscure and obliterate terroir, and marketing will wield its nefarious influence (putting brand identity ahead of site identity), but the attempt to identify emergent site-specificity is an absolutely necessary step in the development of New Zealand as a world-class wine producing country. The Gimblett Gravels are, along with the much more controversial Martinborough Terrace, early steps in that direction.

This wine, however, doesn’t do much to advance either notion. Raw plum, strawberry and rosemary are rather dominated by volatile acidity and goopy chocolate. It’s dark and juicy, but there’s just too much wrong with it. Points for effort, but a barely honorable mention for execution.

Johanneshof 2001 Riesling Auslese (Marlborough) – Massive acidity is completely and oddly separated from thick, lemon, apple and lime leaf fruit with a cardboardy texture. More strange than good at this stage, but a few years in the cellar will probably help.