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.
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.
The Ben Ryé name might mean “son of the wind” in Arabic, but given the difficulty of farming the grapes, Donnafugata might have been forgiven for naming it “son of a bitch!”
Big Cava producers sold the Spanish bubbly worldwide by making it as cheap as possible. Now some producers think their wines are undervalued and want people to pay more.
“Toasted nuts, caramel, milk chocolate and tobacco,” sounds like a modern Bordeaux with about ten or fifteen years of age. But we’re not talking about wine. We’re talking about coffee.
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.
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.
