Saturday, June 3 from 2-5 pm – I used to sell the wines of New Zealand’s Huia Vineyards, and I loved them! The wines left the market for a bit, but they’re back and they’re better than ever. These are unique, non-formulaic New Zealand wines, and you’ll recognize that when you taste them. From their crisp and minerally Sauvignon Blanc and their fun and playful “Tangle” White Blend to their rich and creamy Pinot Gris, these are world-class wines at great prices.
Huia Vineyards was started in 1990 by Claire and Mike Allan and they released their first wines in 1997. They immediately hit the world market with a bang and they haven’t slowed down since. Today, all of their estate vineyards are certified organic and all of their wines are made in a very natural fashion — native yeasts, long fermentations, and minimal sulfur additions. Whatever they’re doing, I suggest they keep it up. Join us as we taste through this fascinating and delicious lineup of wines. Up first, it’s the Estate Sauvignon Blanc, and it’s unlike any other I’ve ever tried from New Zealand. Far from the grapefruit bomb that many a Kiwi Sauvie have become, this wine is elegant, restrained, mineralic……….it actually calls to mind Sancerre. Up next, Huia’s second label is called Hunky Dory………I know, kinda’ cheesy, but the wine is great. The Tangle White Blend combines Pinot Gris, Gewurztraminer, and Riesling to create a “mostly dry” white wine laced with floral and ripe fruit notes. To finish, the Estate Pinot Gris could have easily fooled me into thinking it was from a top flight Alsatian producer. Good lord, talk about rich, textured, and full bodied………yet, there’s a vein of refreshing acidity present to hold it all together. Bravo Huia! Sound good? Stop by this Saturday to taste, learn, and save big on all of the featured tasting wines.
All of the featured tasting wines are on sale the day of the tasting: take 10% off if you mix any 3, 15% off if you mix any 6, or 20% off if you mix any 12.
1. 2016 Huia Sauvignon Blanc (Marlborough, New Zealand) – Talk about a masterpiece of New Zealand Sauvignon Blanc! From Huia’s certified organic, practicing biodynamic estate vineyards, the wine is fermented in a combination of stainless steel and neutral French oak. The oak component really adds a beautiful texture to the wine and it also contributes more aromatic and flavor diversity. Guava, lime, gooseberry, green herbs, mineral, and on and on and on…….
2. 2016 Hunky Dory Tangle White Blend (Marlborough, New Zealand) – I’m not a huge fan of the name, but I guess this is a commonly used phrase in New Zealand. Who really cares right? The wine is hugely delicious! A combo of 53% Pinot Gris, 43% Gewurztraminer, and 4% Riesling, again from certified organic vineyards, the wine is almost dry. It explodes out of the glass with exotic notes of honeysuckle, jasmine, lime and apple and proceeds to delight the palate.
3. 2016 Huia Pinot Gris (Marlborough, New Zealand) – This one really impressed me when I tasted it a couple weeks back. I’m a total nutter for Alsatian Pinot Gris, and this one is a dead ringer. From old, organically tended vines, the wine is fermented 50/50 with native and organic yeasts in a combination of stainless steel and neutral oak. Post-fermentation, the wine was left on the lees for a bit to soften and add complexity. The resulting wine is a 95 pointer in my book. Rich, just off-dry, and possessing lovely notes of white peach, golden apple, spice and a creamy texture, this is just screaming for crab cakes or richer seafood preparations. I’ll eat it if you bring it!
Owner/Operator at Table Wine