Palate Press

2 min read

This is the first of a series of three articles on the terroir of Central Otago, the most southerly wine growing region in the world, at 45 degrees South, marked by a dry, semi-continental climate. Known for pinot noir, the region has more than one grape to it—and more than

Central Otago Terroir Breakdown, Part III: Bendigo and The Alexandra Basin

Craig Pinhey

Feature Stories

1 min read

This is the last of a three part series on the terroirs of New Zealand’s Central Otago. After Gibbston and Wanaka and The Cromwell Basin and Bannockburn, we are finishing with Bendigo and The Alexandra Basin, the two lowest elevation, most easterly sub-regions. Bendigo Bendigo is just east of the

Taking it Slow in Central Otago (Part II)

L.M. Archer

Feature Stories

5 min read

This is PART TWO of L.M. Archer's exploration of Central Otago. Before continuing, read part one. Individuation: Fruit vs. Site Forsyth sees a decided march towards individuation throughout Central Otago’s vineyards. “So now, thirty years later, we’re at the stage where we can see better producers concentrating on individual vineyards,

Taking it Slow in Central Otago (Part 1)

L.M. Archer

Feature Stories

3 min read

Challenged by climate change, lack of available land and rising production costs, some of Burgundy’s top producers have established wineries in Oregon. But the more adventuresome are now flying much further afield -- to New Zealand’s Central Otago. Located on the 45 parallel in the Southern Hemisphere, Central Otago is

Discoveries New Zealand: High Quality, Low Awareness

Becky Sue Epstein

Feature Stories

4 min read

In a way, my entire recent trip to New Zealand was three weeks of “discovery”, so it was hard to figure out what to write about here. I finally settled on the most basic element: there is so much more to New Zealand wine than the Sauvignon Blanc it has

2005 Wild Earth Pinot Noir

David Honig

Wine Reviews

1 min read

Tart, fresh cherries and strawberries, smoked meat, and a hint of sea salt. There is also a sense of old velvet, a dusty musky earthy flavor coming mostly from dusty sweet tannins. A fairly tight streak of acid will make-read more-

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Central Otago Terroir Breakdown, Part 1: Gibbston and Wanaka

Central Otago Terroir Breakdown, Part III: Bendigo and The Alexandra Basin

Taking it Slow in Central Otago (Part II)

Taking it Slow in Central Otago (Part 1)

Discoveries New Zealand: High Quality, Low Awareness

2005 Wild Earth Pinot Noir