W&F Celebration 2017 - the Wine Room

W&F Celebration 2017 - stunning New Zealand and International Wines

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The tasting room offered some exceptional wine to savour and enjoy. A highlight had to be Michael Jemison’s selection of aged German Rieslings from the Mosel region – which provided the true wine lover with a unique tasting opportunity. Spatlese from 1992, 1994 and 1996 are older than many of our students!

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Clos Marguerite’s Rosé, Takatu’s Pinot Gris from Matakana, The Bone Line's high acid, unoaked Chardonnay from North Canterbury and Decibel’s full-bodied Viognier made for interesting comparisons. Loveblock’s sweet Moscato was an instant hit as was Misha’s Cadenza Late Harvest Riesling from Central Otago.

There were some outstanding Pinots to try. Greystone’s new Nor Wester from the heart of Waipara, Te Whare Ra’s Pinot along with the Giesen Ridgeblock Pinot from Marlborough and Misha’s High Note and reserve Verisimo offered an interesting diversity of styles.

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It’s always useful to taste a selection of aromatic whites from France and Maison Vauron do this so well. From Alsace the Bott-Geyl Metiss and Albert Mann Pinot Gris, from the Loire, Baumard Savennieres and Champalou Vourvray feature regularly our WSET wine tasting programme at NZSFW.

From Italy, dry, flinty whites from the Grillo grape in Sicily, Lugana Ca’dei Frati and Prosecco to be enjoyed. 

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Syrah emerged as a common theme led by Giesen’s outstanding and just release Fuder Clayvin Syrah 2012. This certainly showed that Marlborough is on track to make some tops wines from Syrah in the future.  Two Rivers' Brookby Hill is another example. From Hawkes Bay, the Vidal Legacy from both the 2014 and 2015 vintages and Elephant Hill’s Syrah 2015 and the easy drinking, Le Phant Rouge.

And then there was all the chardonnays of different intensity and depth...

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Celia Hay

Celia Hay's great love of delicious food, fine wine and the art of hospitality led her to establish Hay's Restaurant in 1994 and the New Zealand School of Food and Wine in 1995 in Christchurch, New Zealand.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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