Dynamic duo from Wild South

Winemaker Kel Dixon says the summer and autumn weather for Marlborough's 2013 vintage was exceptional, producing the perfect growing conditions to deliver intensely flavoured wines.

"The quality of the Chardonnay and Pinot Noir fruit was a real highlight of an exceptional 2013 harvest," Mr Dixon says. "The grapes had a fantastic depth of flavour and, in the case of the Pinot Noir, very dense colour and ripe tannins," Mr Dixon says.

"In addition to the fruit quality, which came about through a combination of ideal weather and meticulous vineyard management, these two wines reflect careful and attentive treatment in the winery."

The juice from the Chardonnay grapes, which were picked in cool morning conditions to protect the vibrant fruit flavours, was fermented cool to further enhance these flavours. It was stirred on its lees while undergoing a full malo-lactic ferment to soften the acidity and add complexity and texture.

Each batch of Pinot Noir grapes was fermented separately. Particular care was taken with cold pre-ferment maceration to encourage intense fruit flavours, and post-ferment maceration to balance fruit weight with fine tannins. After malo-lactic fermentation, the batches were aged in French oak barrels and stainless steel tanks prior to blending and bottling.

Wild South Marlborough Chardonnay 2013 - An enticing medley of aromas with white fleshed nectarine, orange zest and baking spice form the oak presence. Crushed "Gingernut" biscuits and fresh cream complete the nose. The palate is fresh and vibrant with rich texture and a lovely vein of acidity that drives the length.

Food match: Butterfly a freshly caught, gilled and gutted blue Cod. Place with the inner cavity open on a plate that fits into a steamer. Sprinkle with a 5cm piece of ginger (finely sliced) and two finely sliced spring onions. Mix together one tablespoon of sesame oil, three tablespoons of light soy sauce and one teaspoon of oyster sauce. Spoon over the fish and steam until fish is cooked. Serve with steamed, white rice.

Wild South Marlborough Pinot Noir 2013 - Vibrant crimson colour with electric pink hues. The red fruit comes to the fore in this wine with dried herbs and delicious brandy notes. Floral and spice notes add complexity. A seamless interplay of aromas and flavours, finishing with supple tannins and pleasant acidity.

Food match: Marinate two venison back straps in olive oil, one clove of finely diced garlic, a small sprig of rosemary and cracked black pepper. Heat a barbecue grill to hot and barbecue for two minutes on each side. Stand for three to four minutes. Serve with fresh spinach garden salad with balsamic and Dijon mustard dressing.


Recommended retail price: $19.99.

Both wines are available at supermarkets throughout New Zealand.

For further information visit www.wildsouth.co.nz.


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