(The view from The Vintner’s Retreat)

             Later the same afternoon, while taking an hour or so at the Vintner’s Retreat to do some laundry, we were met by the convivial figure of Tim Fogarty carrying a bottle of Nobilo Methode Traditionnelle 2005 Sparkling Wine, which is a mighty fine way of saying hello.

            Tim represents such wineries as Kim Crawford, Nobilo, Monkey Bay, and Selaks. He’s an amiable, laid back kind of guy who at the same time gets his point across with creativity and an easy-going but keen intelligence. Knowing that after a few days of heavy wine tasting a change is as good as a rest, he suggested we have dinner at a local pub in Blenheim and wash it down with a few local beers, which is just what we did. Brad and I did, however, manage to sample a glass of Johanneshof Gewurztraminer, which comes from a small family-run winery in the heart of the Richmond mountain range – the only winery, as far as I could tell, in the actual range. It was Alsatian in style, with great complexity and little residual sugar.

            The next morning Tim showed us around a few vineyards and then took us east to the coast. Looking out over Cloudy Bay – yes, it is a real place – Tim ushered us along a winding dirt and stone path which took us over and around a cliff and deposited us on Monkey Bay – also, yes, a real place. Brad, Alex and I took some time exploring, climbing on the rocks, collecting small shells, and throwing stones into the ocean, while Tim stayed behind. When we returned, Tim had set up his ‘power point presentation’ on the beach. Using driftwood, stones, sticks, whatever came to hand, he explained exactly how Marlborough worked as a wine region – the Richmond range here, the Wither Hills there, here the Wairau River Valley, there the Awatere Valley. He explained how the Wairau River Valley was higher in altitude to the west, and how the weather usually came in from the northwest. He explained the changes in soil composition throughout the region and he marked where the vineyards that he represented were located. All in all, it was perhaps the most enjoyable and informative ‘power point presentations’ I’d ever encountered.

               (Tim Fogarty, left, with Alex Poreda and Brad Lewis)

            Next came a tour of the Nobilo winery, and a tasting of four wines: Monkey Bay Marlborough Sauvignon Blanc 2010 (which is bottled in the U.S. to reduce the carbon footprint and because it’s more cost effective); Nobilo Regional Collection Marlborough Sauvignon Blanc 2010 (with its new tamper-proof screw cap); Kim Crawford Marlborough Sauvignon Blanc 2010; and Nobilo Icon Marlborough Sauvignon Blanc 2010. All were very tasty and excellent examples within their own price/quality ratios.

            After a lunch outside at the Wairau River Restaurant (and a bottle of Wairau River Pinot Noir 2009) we toured the Kim Crawford winery where we tasted the Kim Crawford Marlborough Pinot Noir 2009, plus a number of Pinot Noir barrel samples of the 2010 vintage from various vineyards.

            Then it was off to the local supermarket. Tim was planning to prepare a dinner for us at the Vintner’s Retreat where we all were staying and had to pick up provisions.

            And what a meal it was! Served outdoors and in a relaxed home atmosphere, we started with paté, sliced sausages, and a delicious crumbled cashew and chili spread with crusty bread. We tasted two New Zealand beers to start – Three Boys Golden and Moa – both hearty and delicious. Then came some wine – the new Kim Crawford Sparkling Sauvignon Blanc, Selaks Sauvignon Blanc, Nobilo Sauvignon Blanc/Pinot Gris, Kim Crawford Spitfire Sauvignon Blanc, and Kim Crawford Riesling. Our main course consisted of lamb steaks, rack of lamb, and lamb sausages with fresh corn on the cob, new potatoes, and salad. The wines included Nobilo, Selaks, Nobilo Icon, and Kim Crawford Pinot Noirs, and they were a perfect match. For dessert we had a bowl of Hokey Pokey Ice Cream, which is New Zealand’s most popular ice cream flavor – vanilla with small lumps of cinder or sponge toffee. We finished with yet another delicious New Zealand dessert wine – Selaks Ice.

            To round the evening off we all sat down in front of the tv to watch the end of the rugby game. Rugby is like a religion to most Kiwis and, judging from the crowds and what we later saw in Wellington, it has its fair share of maniacs. The costumes most of them wore and their enthusiasm for the game were beyond description! After the rugby there was cricket and Tim did his best to explain the whys and wherefores of this interminable game to little avail although another glass of wine or two certainly helped. All in all it was a pleasurable end to an enjoyable and fascinating day with many a fine wine and I think in saying goodbye to Tim we all felt we were saying goodbye to a friend.

   (Bill, Alex, and Brad at Monkey Bay)

(Earlier parts of this blog were posted on February 24, March 10, March 24, and April 7.

This blog of our trip to New Zealand will continue in two weeks time with a trip to the North Island, and a visit to Vidal and Elephant Hill Wineries in Hawkes Bay among other things.)

Bill Stobbs, Wine Supervisor, West Florida