The New Zealand Wine Story

The New Zealand Wine Story

Suggest you click on the title above and watch this wonderful presentation featuring one the premium Family of Twelve member's wineries - Kemeu River Wines to learn more about the NZ Wine Story. 

Gourmet Journeys is currently working closely with the Family of XII to craft a fabulous tour of all twelve wineries across both islands - its very tentatively scheduled for Summer 2019.

It promises to be simply stunning....now - who to ask to escort it?!?!

Got my eye on someone - she resides in the UK......

https://vimeo.com/163752278

 

Luxury Food and Wine Small Group Tour February, 2017

Luxury Food and Wine Small Group Tour February, 2017

Cuisine Culture and Natural New Zealand

With only 4.5 million people, Aotearoa "The Land of the Long White Cloud" as the indigenous Maori call their home, has a distinctly unique blend of European, Polynesian and Pan-Asian influences in its food, wine and cultures.

Join our leisurely group of foodies as we explore local farmers markets and the extraordinary food and wine of the magnificent Sth Island - at the peak of its summer harvest. Fresh, innovative and delicious New Zealand's flavoursome food and world class wines are essential ingredients for any New Zealand experience. 

For many visitors, the wines are their main reason to visit, particularly the famed Central Otago and Marlborough regions, producers of some of the world's finest Pinot Noir and Sauvignon Blanc. Join our exclusive tours and tastings as we explore behind the scenery to discover a South Pacific gastronomic jewel.

Join us next February on this gorgeous and very leisurely journey visiting the food and wine highlights of this amazing destination.  See our TOURS page for details.

Lonely Planet’s new Wine Trails book

Lonely Planet’s new Wine Trails book

Plots a course through 52 of the world’s greatest wine regions, especially compiled by expert writers, including wine buyers and sommeliers.

No surprise that Central Otago features - here's what they have to say about this intriguing region and why tasting wine in the place it was made can be such a revelation.

Central Otago, New Zealand

https://www.lonelyplanet.com/travel-tips-and-articles/ten-of-the-worlds-most-intriguing-wine-regions

Central Otago is famed for sublime alpine scenery, the energetic resort town of Queenstown and, since the 1990s, some world-class winemaking. Its wild landscapes make up the world’s southernmost wine region with vineyards spread throughout the deep valleys and basins. The local soils have proved excellent for Pinot Noir and Central Otago is lauded as one of the best places outside Burgundy for cultivating this notoriously fickle grape.

View our food and wine tours

Some things in life are givens

The sun rises each morning, there's a wind machine at Eurovision and Ata Rangi Pinot blows our minds every vintage.

Jancis Robinson famously quipped that if you weren't drinking DRC, then be drinking Ata Rangi. An icon of world pinot, Ata Rangi is one of only two producers (Felton Rd the other) to be awarded 'Great Growth of NZ' status by peers in the industry at the International Pinot Celebration in Wellington in 2010.

Clive Paton has been tending the Ata Rangi land for 36 years. He is a fanatic. No less a fanatic himself, Grant Taylor (Valli wines) once observed at a seminar that most folk usually carry pictures of their children when working away; Clive Paton carries images of Ata Rangi vineyard soil profiles.

Vineyard notes on vintage 2014: 'Another excellent vintage to follow 2013, the season was characterised by an unusually warm, settled spring. This trend continued through flowering and on into January. February and March were thankfully cooler than usual, stretching out the season and preserving aromatics as the evenly-formed bunches steadily ripened. Interestingly, accumulated Growing Degree Days of 1170 (a measure of heat across the growing season) leading into this harvest were, in the end, almost identical to those for the fabled 2013. Only the oldest and most revered parcels of fruit are used... the fabled Abel clone, allegedly smuggled from Burgundy in the mid 70s, makes up 40% of the blend.

Michele's notes: Glistening but deep crimson hues are a preview to the brooding elements to come. Meaty/licorice aromas mingle with rich plum and dark cherry fruit. And then there's the typical Ata Rangi heightened slate/wet stone, almost floral lift. Crystalline clarity of fruit in the mouth is given depth and texture by ultra fine, perfectly ripe, rounded tannins. A second sip and there's the characteristic yin yang - juicy, slippery, sweeping, lip-smacking fruit set off against earth, mocha and char. An essay in sustained power. It is everything you want.

Raymond Chan Wine Reviews 19.5/20 *****