Takatu Newsletter - Winter 2010
It seems hard to believe that it is ten years since we planted the vineyard. Rule of thumb says it takes 10 years for great merlot and cabernet to 'come out' as it were, to show their true colours. We are finding with vine age across all varietals, both red and white, the wine is developing a maturity giving opulence over the fruitiness of youth. How apt that the 2010 vintage should be excellent for all vintages.
The tricky part of being a winegrower is to get the absolutely best fruit we can in the vineyard at harvest time. If we get that right we do not need to use additives, as nature will have already given us beautiful ripened grapes in perfect balance. So for us it is all about managing the vines and of course this varies each season depending on the vagaries of the weather. To a large extent it is really all about 'farming the weather' and why working in the vineyard is endlessly challenging each season. This is why we call ourselves winegrowers as we strive to literally 'grow the wine in the vineyard' and celebrate the subtle nuances and changes nature's seasonal variation gives us, thus making each vintage unique.
Renowned chef Michael Meredith of Meredith Restaurant's has prepared an excellent lamb dish to go with our 2008 Takatu Merlot, Cabernet Franc. Ingredients include, spiced chick peas, chorizo, dukkah, medjool dates & yoghurt and served either as part of the Degustation menu or a la carte, it is dining at its best, a superb match.
A fortunate fate of being a vintner in NZ and having all our children living in Europe over the past decade has meant every year Heather and I have been forced to leave the cool wet winters of NZ and bask in the heat of the Mediterranean summers. Usually we have ended up in the south of France or Italy where the children have joined us for annual holidays. The biggest decision facing each day was who is going to cook? What to cook was usually purchased from the village market. Of course equally important was the choice of wine! Our favourite became a Cotes de Provence Rosé, either Bandol or Tavel, typically a very light pink colour, bone dry with a refreshing natural fruity acidity.
Now it so happens we had been thinking of producing a Rosé ever since our first vintage in 2003. Typically the NZ model had been a raspberry coloured, sweetish style of rosé whereas to us serious rosé is serious dry. So... hugely influenced by the Provencal style we produced a small quantity of 100 cases of our first 2009 Takatu Poppies Rosé of Merlot, Cabernet Franc, a light translucent pink colour with floral and berry aromas, fully dry with refreshing citrus acidity in the Bandol style. And guess what... wo-o-osh... it sold out!
Celebrated NZ chef Peter Gordon bought the last 25 cases of Takatu Poppies Rosé for his London restaurant The Providores where he matched it up with characteristically NZ summer BBQ salad dishes.
We have made the 2010 vintage in the same style which will be available for delivery in November. A serious Rosé, it is very limited and we anticipate selling out quickly.
The launch of new release vintages of Takatu wine held recently at the Shortland Street wine bar The Wine Loft was a great hit. Thanks to David and Graham for such splendid hospitality and thanks to all of you for making it such a special evening. It made for a great night full of the spirit of bonhomie where old friends and acquaintances met up and joined up afterwards for an impromptu dinner out!
The new release wines are:
2009 Takatu Pinot Gris is true to our distinctive fully dry style with multiple layers of balanced fruit. This white wine is a delight to drink all year round & for those who enjoy a Burgundian chardonnay, this style is a great alternative.
2008 Takatu Merlot, Cabernet Franc is not produced every year, the last vintage being 2005, so it has been a 3 year wait for this 2008 vintage. This is a smooth wine with silky tannins & beautifully ripe fruit, served in some of the best restaurants in NZ and the world. As this wine is unfiltered be careful pouring as sediment may have deposited in the bottle.
2007 Takatu 'Kawau Bay' Merlot, Cabernet Franc has stamped its mark throughout NZ, from notable restaurants such as Saffron in the snowy south to restaurants & cafes in subtropical Auckland. This is a great winter red, to be enjoyed by the fire on its own or with a hearty winter meal.
'tis a curious thing... the economic crisis may be doom and gloom, but it still hasn't stopped many of our clients out there enjoying good wine... thank goodness for that!
Takatu Vineyard newsletters have suffered a serious hiatus since 2008! However the editor (moi!) is now well rested, has been severely reprimanded and change is here. Technology has caught up with us and from now on we will be sending biannual e-newsletters in spring and autumn, to keep you informed and updated with happenings, changes, vintages and matters of interest.
'til our next newsletter in Spring 2010
Best wishes
John Forsman