Riesling (My Passion Project) Tasting

There was a time when I thought that this tasting would not go ahead. Thankfully, there were twelve other Riesling lovers that were just as keen as I was to taste through some of New Zealand’s finest Rieslings. The key to a good Riesling is balance, and as luck would have it, every wine we tasted had achieved just that – perfect balance.

I did two flights of four. The total line-up was stunning and there was not a bad wine in the bunch. We tasted in order from dry through to extremely sweet. The first flight started with the Jackson Estate Dry Riesling 2015. This was a perfect beginning, as it still has some fruit presence. The Martinborough Manu 2016 was enjoyed by the attendees, with just about all agreeing that it was the wine of the flight. There was a hint of sweetness, but it was beautifully balanced against the fruity acidity. Greywacke 2014 was more of a dry style, but again we found perfect balance between the fruit and acidity. The final wine of the flight was Tongue in Groove 2012 from Waipara, and that wine was stunning, it is just starting to show its secondary flavours.

The second flight consisted of Pegasus Bay, Millton Opou, Rockburn Tigermoth and Fromm Spatlese. The Pegasus Bay 2015 is classic – nicely weighted and a must for every cellar. The Millton 2014 is always a delight, making me think of the smell of honey in the bush. The Rockburn Tigermoth 2016 is exceptional; this is a wine that will age gracefully in the cellar – but good luck not drinking it! The Fromm 2017, at only 7% it is ethereal in its lightness. As it opened, it displayed lovely fruit concentration and a streak of minerality. We finished with a Lake Chalice Sweet Beak 2010; it has a lush palate evoking stone fruit and marmalade flavours. At only $18.99, it is a steal.

All in all, the sign of a good tasting is how it finishes up at the end of the night and in this case, everybody left with a smile on their face, and that is for me what it is all about!

Te Mata 2016 New Releases Tastings

Te Mata 2016 New Releases Tasting – with Toby Buck (Auckland, Tuesday 13th March)

“Toby Buck has so much passion and pride in his family’s winery. Presenting the wines to us on Tuesday evening in the Jervois Rd Cellar, you can tell how much these wines and this industry has impacted on his life. The Te Mata 2016 release was everything I expected it to be, amazing.

We started with the Cape Crest Sauvignon Blanc, albeit this was a 2017, we then moved on to try the Estate Chardonnay and the Elston side by side. Toby described an interesting flavour that he picks up in these chardonnays, grilled pineapple. It’s weird when you hear someone describe a flavour and then it’s all you can taste, but he was right.

The reds were outstanding, as per usual. We tried side by side first, the Estate Merlot Cab and the Awatea Cabernets Merlot. Then the Bullnose, wow, what a treat. 2016 was a cold December followed by a long hot summer, this has left the Bullnose bursting with nuances of dark cherries, allspice, ripe rich fruit, and long illustrious tannins. The length of the palette is astonishing; the flavour just carries on and on.

Last but not least, the much awaited 2016 Coleraine. Coleraine is only made in the best of the best vintages. Drinking incredibly well for such a young wine, one that has been considered one of the great Bordeaux styles of the world. Toby told us a story of another tasting he held once, when a consumer who was born and raised in the Hawkes Bay told him that Coleraine just smells like Hawkes Bay. How right he was, from a region that produces some of the best cabernets and syrahs etc this far south in the world, the Coleraine just immediately reminds you of Hawkes Bay. Bright red fruits, raspberries and strawberries, thyme and cedar wood, tight acidity indicating the incredible longevity of this wine, and mouth round silky tannins.

Not a bad way to spend a Tuesday night, thanks to Toby and your family for producing such amazing wines and sharing them with us.” – Hannah Beaumont

Te Mata 2016 New Releases Tasting – with Nick Buck (Wellington, Wednesday 14th March)

“One of the great things about our annual Te Mata Showcase tasting is that we get to have a family member presenting the wines, last year we had Toby and this year we had Nick. Nick is an awesome speaker as he speaks from the heart and held everybody’s attention for 2 hours, no mean feat! Nick and Toby are very different in their presentation but the common thread that that binds them is the passion they share for the wines they produce. As they say on their website they are “large enough to be well resourced and small enough to concentrate on detail” and this certainly shows in their wines.

We tasted through some of the Estate wines as well as the 2016 releases. The Estate wines offer true value for money and are in a drink now style and I have no hesitation in recommending these wines for everyday drinking.

The Cape Crest Sauvignon Blanc is a wine that had me recalling the White Bordeaux tasting that we did last year. It is a stunning wine. The Elston this year is very approachable but it will benefit from a little time resting in a cellar. The Bullnose Syrah was one of my favourites this year, soft plush and luscious and complex. The Awatea as always is fantastic value with lifted rose petals, violets and dark plums on the nose and bright red and black fruits intertwined with spices. This wine had a firm tannin structure and will age gracefully over the next 5-10 years. But the reason everyone was there is of course the Coleraine and it did not disappoint. The 2016 is different to past vintages in that it is not better or worse just different. It is more in the style of a Super Tuscan wine, fine grained but offering superb depth and complexity. We also tasted the 2000 Coleraine as a reference and at 18 years old was drinking incredibly well. Coleraine is fantastic wine and over delivers for the price tag that is attached.

All in all it was lovely evening and enjoyed by everybody that attended.” – Meredith Parkin

View our upcoming tastings here…


During DramFest 2018 we saw several distilleries taking the opportunity to release new and exciting expressions to the hard-core whisky lovers who attended. Three such malts caught my attention, mostly due to their individual uniqueness as well as their stunning expressive natures.

Teeling Brabazon Series 2 Port Cask

The eagerly awaited second release in the Brabazon Series, this time highlighting the influence of Port casks. With Ruby, Tawny and White Port casks all used in the maturation process, each providing vastly differing characters. The Tawny Port brings a rich nuttiness with dark chocolate and spice, the Ruby Port a clean ripe fruit and candied apple, whilst the White Port lightens the palate with citrus notes of Orange alongside peach and plum.

Teeling Revival Volume IV 15 Years Old Muscat Cask Finish

Volume IV and the penultimate release in the Revival Series celebrating the opening of the Teeling Distillery in Dublin, and with it the reawakening of the rich history of whiskey in Ireland and Dublin specifically. This Single Malt was aged for 14 years in ex-bourbon barrels before resting for a further 12 months in ex-Muscat casks.  2017’s “Best Irish Whiskey of the Year”, the malt delivers peach, pineapple and mandarin with a hint of Chantilly cream.

The GlenDronach Peated Port Wood

A somewhat unusual release from the team at GlenDronach, but one that I am certainly glad they have produced! The rich and ripe fruits and berries from the Port Pipes layers perfectly over the smokiness of the peated malt. I’ve previously described this malt as reminiscent of homemade smoked plum barbeque sauce, with the rich smoke, sweet malt and ripe berries combine for a stunning malt that sits outside the sherried expressions associated with GlenDronach.

It is the exciting malts like these three that keep me coming back for more. We are now seeing the foresight and creative outlook of the distillers, with choices made a decade or more ago only now coming to fruition.

Tonci Jakicevich

DramFest 2018

On Friday 2nd of March, Jak, Aroha and myself made our way to Christchurch for the 2018 edition of DramFest. Our first evening in the garden city started … in the Botanical Gardens … with a rousing game of Whisky Quiz with the traveling whisky experts.

Held every second year, DramFest has fast become New Zealand’s (and possibly the Southern Hemisphere’s) premier whisky festival, attracting the highest calibre of brand ambassadors, master distillers, blenders and journalists. Taking place over two days in Christchurch’s Horncastle Arena, the event plays host to over 1000 avid whisky lovers each day, giving them direct access to the producers and ambassadors of their favourite elixirs.

This year included a special guest spirit, Rum! With Mount Gay, Diplomatico, Plantation and the Scottish Independent bottlings of Kill Devil sitting alongside the mainstay spirit category of Whisky (and Whiskey) produced in Scotland, Ireland, USA, Japan, India and New Zealand. The rich, sweet and aromatic spirit sits well alongside the whiskies, as the spirit starts to get taken more seriously we are seeing seriously special releases entering the market.

Whilst the prime reason for our journey south was to represent a brand we here at Glengarry proudly import ourselves, Wemyss, a producer best known for their top-notch Single Cask releases and now making waves with their great quality but also vastly affordable blended malts (previously known as Vatted Malts) range, we took advantage of the opportunity and explored the vast range of products on show. Our malts on show were:

  • Wemyss ‘The Hive’ 12 Year Old Blended Malt: This is a blended malt made using the Malt Whisky from 16 distilleries across the Lowland, Highland and Speyside regions. To get the desired honey and floral notes of ‘The Hive’ Wemyss use a majority of Speyside malts.
  • Wemyss Single Cask ‘Frost Molasses Tart’ Invergordon 1988: A ‘Single Grain’, rather than a ‘Single Malt’, this single cask bottling was possibly the best malt on offer at the show, and we had many repeat customers telling us so. The malt was divine, with a rich molasses vein running through the centre with hints of spice and roasted almonds.

DramFest is a great opportunity to try the new and exciting expressions from many of your favourite producers. Cardrona Distillery had several intriguing items including; a Gin aged for 6-months in an ex-bourbon cask, and two sneak peaks at their Single Malt spirit. Not yet old enough to be called a whisky, these two expressions were aged for 2 years, one in ex-bourbon the other in ex-sherry casks and served at a whopping 66% alcohol.

The two five-hour long sessions were over far too quickly, with many drams left unsampled and waiting for my visit in two years time! Until then, join us at one of our Monthly Malt Clubs and experience the rich fabric and stories that whisky and its producers provide!

Tonci Jakicevich

Chilean Fine Wine

The history of the Chilean wine industry does remind me a little of our own and, in fact, I do ponder whether Chilean wine recognition is set to grow beyond expectations in the not so distant future. This is certainly what drove me to visit in February, and to say I was excited with what I saw is an understatement. My visit did also highlight for me one of the biggest challenges that Chilean wine has to overcome; that being the perception of Chilean wine, particularly Chilean Fine Wine. In discussing with friends where I was heading, the most common response was, ‘there’s great value wine made in Chile’, which there certainly is, but what has me excited are the fine wines, the diversity of grape varieties being grown there and the focus on microclimates. Chile is a very long country with an extensive range of climates. Historically it was the central Maipo where most of the attention was focused. There’s still great wines coming from there, as there should be; without phylloxera, Chile has some exceptionally old vines. The viticultural extremes in the south, north and at altitude are now being explored and championed, which adds many dimensions to Chilean wine.

Viñedo Errázuriz barrel hall

Two of the most iconic Chilean Fine Wines are Almaviva and Seña, wines that we have just recently landed in New Zealand. Almaviva was launched in 1998, a joint venture between Baroness Philippine de Rothschild and Don Eduardo Guilisasti Tagle, Chairman of Viña Concha y Toro. The grapes are grown in the Puente Alto sub region of Maipo, which over 20 years ago now was acknowledged for its ability to produce world class Cabernet Sauvignon. It’s here that the 85 ha Almaviva vineyard is located. Almaviva is only one wine, a blend of classic Bordeaux varieties with Cabernet dominating. The name Almaviva comes from French literature: Count Almaviva is the hero of The Marriage of Figaro. The label pays homage to Chilean history, the image representing the design that appears on a ritual drum used by the Mapuche civilization. The word Almaviva on the label is in the Beaumarchais’ (who wrote the Marriage of Figaro) own handwriting. The label designed to symbolise the joining of two cultures, which is what Almaviva is all about; a French inspired wine from exceptional old vines in Chile.

The original house in the centre of the Almaviva vineyard

The vintage that has just arrived is the 2015 vintage: a blend of 69% Cabernet, 24% Carmenere (a variety rarely found in Bordeaux now, though is permitted), Cabernet Franc 5% and Petit Verdot 2%. This wine spent 18 months in new French oak. There’s an impressive bright red fruit and floral note on the nose, the palate is full of unctuous sweet red fruit with a firm tannic structure and a long fine elegant finish. It’s very youthful right now and has great ageing potential. I tried this alongside the 2007 for comparison at the winery. The 2007 was showing signs of ageing, with a lighter rim, though not a distinct change in colour. There were dried fruit characters on the nose and the tannins had integrated beautifully into the wine. The 2007 was gorgeous; this level of maturity was just right for Almaviva.

Almaviva Barrel hall

Seña is another joint venture, this time between Eduardo Chadwick and Robert Mondavi. Seña was Chile’s first international joint venture; Eduardo Chadwick, from Viña Errázuriz, joined together with the Napa Valley’s Robert Mondavi and in 1997 released Chile’s first Icon wine, the 1995 vintage of Seña. Whilst of excellent quality right from the beginning, Eduardo was frustrated that the international recognition was not as he thought it should be. So, in 2004 he held a tasting in Berlin, inspired by the 1976 Judgment of Paris which put Napa’s Cabernet’s against the best in the world. The tasting in Berlin involved a stellar line up of tasters, who produced this set of results:

1 – Viñedo Chadwick 2000

2 – Seña 2001

3 – Château Lafite-Rothschild 2000

4 – Seña 2000

4 – Château Margaux 2001

6 – Château Margaux 2000

6 – Château Latour 2000

6 – Viñedo Chadwick 2001

9 – Don Maximiano 2001

10 – Château Latour 2001

10 – Solaia 2000

Viñedo Chadwick in this line up is Eduardo Chadwick’s wine. Dom Maximiano is named after the founder of Viña Errázuriz, who established the impressive property in the Aconcagua Valley in 1870. So, essentially Viñedo Chadwick, Don Maximiano and Seña all sit together. We have Seña in stock now, with the other two wines due later in the year.

Since 2005 Seña has been converted to biodynamic farming; the resulting wines continue to be spectacular. The tasting first held in Berlin has been repeated with similar international benchmarks; each time, the results have been impressive.

Sena ageing at Viñedo Errázuriz

Just last week Eduardo Chadwick was named as Decanter Man of the Year for 2018, this story just the tip of the remarkable contribution he has made to the world of wine.

Viñedo Errázuriz winery

The Whisky Adventure Part IV: Tonci’s tour of distilleries in Scotland and Ireland

Glengarry Wines‘ Operations Manager, Tonci Jakicevich, was lucky to participate in a tour of distilleries in Scotland and Ireland during February. Here Tonci recounts his experiences of Glenglassaugh, BenRiach, GlenDronach, The Speyside Cooperage, and Slane in a five part series.

The Speyside Cooperage

With our tour of the GlenDronach facilities complete, we again jumped in our convoy of mini-vans heading towards the Speyside Cooperage in Craigellachie for a tour and demonstration. Good quality casks can have a lifetime of 60+ years, although that level of longevity often requires careful maintenance often done by the specialised team of Coopers at the Speyside Cooperage. Paid by the completed barrels, not by the hour, watching the team work is tiring in itself. Barrels are examined for faults, stripped down and the guilty staves replaced using the same age and style of oak. It is an impressive process to watch, and the Coopers have a 4 year apprenticeship to learn their trade.

With the tour of the Cooperage, and the pre-requisite crawl through small town pubs our short stay in Scotland was drawing to a close. We now make our way to Ireland, where Whiskey is spelt with an ‘E’ and is said to have been invented!

Tonci Jakicevich

The Whisky Adventure Part III: Tonci’s tour of distilleries in Scotland and Ireland

Glengarry Wines‘ Operations Manager, Tonci Jakicevich, was lucky to participate in a tour of distilleries in Scotland and Ireland during February. Here Tonci recounts his experiences of Glenglassaugh, BenRiach, GlenDronach, The Speyside Cooperage, and Slane in a five part series.


As mentioned earlier, our home during our short stay in Scotland was the Glen House, which shares the grounds and pre-dates the building of the GlenDronach distillery. Located in a Glen (valley) alongside the Dronach Burn (river), the GlenDronach distillery was built in 1826 making it the elder-statesman of the three distilleries in the BenRiach Distilling Company. Much of the equipment and processes remain unchanged, although production was increased in the 1960s with the addition of a second set of stills. Amazingly, at the time the decision was made to have an exact replica of their original spirits safe made to ensure cohesion and to continue the traditions.

The washbacks at GlenDronach are all traditional timber, however they are made using Scottish Spruce instead of the usual Douglas Fir (also known as Oregon Pine). The Under Back is also an usual beauty, of cast iron and copper.

Maturation at GlenDronach is almost exclusively done in Sherry Butts and Puncheons, which provides the rich, round and spicy character that the brand has long been known for. There is however a small selection of unique finishing’s, found amongst the rare and much sought after ‘Batch Releases’.

The Manager’s Cask available for Hand Filling at the distilleries visitor centre during our stay was a 1st Fill Olorosso Sherry Butt, filled on the 12th February 1993. Considering this is 1 day (and 3 years) after my own birth I had little choice but purchase one myself. Sampling of the malt was graciously accepted, as I hope to keep this bottle as part of my collection, and the dark mahogany liquid did not disappoint! The nose indicated the heavy sherry influence, with dark dried fruits, heavy roasted nuts and a hint of bitter chocolate and coffee. The palate was rich and bold, with bitter chocolate, muscovado sugar and prunes. The finish was long, but lifted by the warmth of its cask strength.

Our tasting featured two unique GlenDronach malts, first was a 1992 Single Cask 25 Year Old. This shared much in common with the Manager’s Casks, with a depth of colour hinting at 2nd if not 1st fill sherry cask maturation. It was again sherry influenced, with dried apricot and prunes on toffee oat cakes.

Our second malt was a more unusual offering from the GlenDronach stables, a peated malt that was finished in Port Pipes. With a stunning red hue in the glass, the peat smoke stood between whiffs of red berries and plum. On the palate this malt instantly conjured up memories of the Plum Barbecue sauce my father has always basted his Pork Ribs with. The smoke, layered with the rich and sweet plum and a hint of spice. A vibrant red fruit note towards the finish to cleanse the palate, ready for another sip.

Tonci Jakicevich

The Whisky Adventure Part II: Tonci’s tour of distilleries in Scotland and Ireland

Glengarry Wines‘ Operations Manager, Tonci Jakicevich, was lucky to participate in a tour of distilleries in Scotland and Ireland during February. Here Tonci recounts his experiences of Glenglassaugh, BenRiach, GlenDronach, The Speyside Cooperage, and Slane in a five part series.


Following a delicious lunch served with a ‘pint of heavy’ at the Station Hotel in Portsoy, our convoy of mini-vans crossed the River Spey to the BenRiach distillery in the ‘heart of Speyside’. Built in 1898, only 2 years before the 1900 ‘Pattinson Crash’, BenRiach was only open a short number of years before closing, remaining so for 65 years.

“Warehouse 13”, BenRiach’s ‘Area51’, has long been home to an amazing array of malts aging in unique and wonderful cask selections. During our visit, Callum the warehouse manager at BenRiach took us through the barrel house selecting two such casks for us to sample. Our first dram was stilled in 1976 before entering the 3rd fill Sherry Butt in which it still sits. Tasted at cask strength (unknown, but expected to be in the high 40’s) and at warehouse temperatures (a cool 3-4c.) the whisky needed warming in the hands for the nose to truly open up, but once it did WOW! Honeyed fruit, roasted nuts and spice were layered over hints of barley and oak. The palate was rich, round and mouth filling, with apricot jam and roasted almonds and walnuts. Our second cask sampling was just as special, distilled in 1988, it has had an extended maturation of 10 years in a Tokay wine cask. A deep amber in the glass, this dram was all honey and spice with a hint of orange peel and candied ginger. It hinted at bees wax and citrus towards the long, lingering finish.

Our day was completed with a trip to Elgin, where we were thrown onto the ice and given lessons in Curling. With the Winter Olympics in full swing, the whole group threw themselves at this challenge whole-heartedly.

Tonci Jakicevich

The Whisky Adventure Part I: Tonci’s tour of distilleries in Scotland and Ireland

Glengarry Wines‘ Operations Manager, Tonci Jakicevich, was lucky to participate in a tour of distilleries in Scotland and Ireland during February. Here Tonci recounts his experiences of Glenglassaugh, BenRiach, GlenDronach, The Speyside Cooperage, and Slane in a five part series.

After 36 or more hours of travel, including the world’s longest flight (Auckland to Doha) my companions and I arrived at the Glen House, our base camp for the Scotland section of our whirlwind whisky adventure.

The Glen House, build in 1771, and located on the ground of the GlenDronach would play host to 4 Kiwis and 9 Aussies for 3 nights as we visited the GlenDronach, BenRiach and Glenglassaugh distilleries. We were all guests of Brown-Forman who has purchased The BenRiach Distilling Company, which comprises the above distillery operations.

Our first full day was action packed, with two separate distillery tours split up by a pub lunch in Portsoy before a secret group activity and dinner in the town of Elgin.


The first stop on our tour was the Glenglassaugh Distillery, located some 200m from the waters of Sandend Bay, a short distance from the fishing town of Portsoy.

The original distillery was built in 1875, however multiple changes in ownership and the downturn of the whisky industry lead to a closure in 1907. Whilst the stills sat silently, the outbuildings at Glenglassaugh were put to a variety of uses including temporary accommodation for soldiers during WWII and the malting facilities being turned into a bakery.

Glenglassaugh - Glengarry Wines - Tonci

Reopened in 1960 by the Highland Distilleries Company, with an aim towards production of a light style Malt whisky with limited character suitable for use in blends. After several years of production, the spirit was found to be too rich and expressive for blending in volume and the distillery was again mothballed in 1986, for a further 22 years until its most recent revival began in 2008.

The malt at Glenglassaugh is milled using a famed Porteus Patent Malt Mill, a stunning piece of equipment which truly represents the saying “they don’t make ‘em like they used to”, with the producer going out of business in the 1970’s after a lack of repeat purchases, not from faults or issues but the distinct lack thereof.

The mashtun is a combination of cast iron with a copper domed top, which was almost stolen during an attempted daylight robbery by a team dressed as maintenance staff.

The fermentation at Glenglassaugh is unique within the whisky industry, taking place over an average of 80 hours and leads to the distinctly fruity notes that are found in Glenglassaugh malts.

Our tasting during our visit to the distillery included:

Glenglassaugh - Glengarry Wines - Tonci

The grey and snowy day made our short walk down to Sandend Bay with our dram of Glenglassaugh a special moment, along with the opportunity to hand pour my own bottle from the Manager’s Casks which during our visit was a bold 9 Year Old aged in a 1st fill Olorosso sherry cask.

Tonci Jakicevich

St Nesbit Vertical Tasting

On Tuesday night we were very privileged to host Dr Tony Molloy QC, and his son Sam for a spectacular vertical tasting of St Nesbit, one of New Zealand’s finest, and most interesting wines. The line-up spanned an impressive 11 vintages, from the inaugural 1984, through to the final 2011 vintage.

The vineyard was established in 1980 by Tony and his wife Petra, on 11 hectares of land on the Hingaia Peninsula. It lay in the shelter of the Drury Hills at Karaka about 30km south of Auckland City. Almost completed surrounded by an estuary of the Manukau Harbour and incredibly free draining, they originally found the site after a gilder pilot friend had said he couldn’t fly over due to the intense thermals.

The intention was to produce a Bordeaux style wine of a quality level well above anything seen in New Zealand at the time. Tony had no formal winemaking training, he was armed only with a 5000 page, multi volume winemaking guide in French, which he found in an old bookshop during a trip to Bordeaux.

Glengarry Wines St Nesbit Tasting

Right from the beginning they employed techniques unknown in New Zealand. Wide and short open topped fermenters that were cooled by bore water. Fermentation was entirely through indigenous yeasts. A wooden lattice grid was designed to keep the cap totally submerged, meaning no need to plunge the skins and reduced oxidation. Therefore he used no sulphur at all during the process, to the great surprise of other winemakers. An unheard of 100% new French Oak was employed, and extended time in barrel of 2-3yrs.  At the time they were the largest importer of new barrels in the country, with around 80 a year. Montana was the second biggest, with two barrels! This was at a time where most wineries were still using barrels that were brought over from Europe 40yrs prior.

They only made one wine, a Cabernet Sauvignon and Merlot blend which Tony named after his late Grandfather, NZ cricket Captain Nesbit Sneddon.  As Tony explained, “In the canon law of the Catholic Church three miracles are required of a prospective saint. We got things a little back-to-front, in that we canonised Nesbit and then waited for the miracles to turn up by way of confirmation. They duly did as our first three vintages produced two gold medals plus the trophy for the top high-priced red wine at the Royal Easter Show.” Only around 3000 bottles were produced of each vintage, so it has always been a rare treat to come across one of these wines.

Glengarry Wines St Nesbit Tasting

The iconic label, with its picture of the family home, had its layout and typeface shamelessly stolen from Bordeaux Chateau Pontet-Canet. The classic design has stood the test of time and changed little over the years, something other NZ wineries should take note of. They also kept them back, not releasing a vintage until they felt it was starting to drink well.

We were lucky enough this evening to taste many of the wines from the original vineyard. 1984, 1987, 1989, 1990 and 1991. The 1984 and 1987 were both well past their peak but still enjoyable, and would be lovely with dinner if you like mature wines. 1989 had more fruit remaining, interestingly this vintage was Merlot dominant. The 1990 and 1991 were drinking very well. None of the older vintages fell over and were still looking very nice at the end of the night.

Glengarry Wines St Nesbit Tasting

Unfortunately at this time leaf roll virus had spread across the vineyards, and they were forced to remove them entirely. Deciding that Cabernet Sauvignon was not the right variety for the site, they took the opportunity to replant with Merlot, Cabernet Franc and Petit Verdot. These were low vigour rootstock and planted in very high densities. St Nesbit was in fact the first to import Petit Verdot into New Zealand, an extremely frustrating and time consuming process dealing with government departments.

After a decade long hiatus, the first vintage from the new vines was the fabulous 2002. This was 60% Merlot, 25% Petit Verdot and 15% Cabernet Franc. For me this wine is now drinking fantastically but will continue to hold. It shows all the elements that makes St Nesbit so special, Soft and elegant with warm savoury fruit, beautiful texture, lots of complexity, and even more character.

Glengarry Wines St Nesbit Tasting

We also tried the 2003 which was never released by the family, as they didn’t think the quality was high enough. Yet in one of the mysteries of wine, this came around in the bottle years later and is now looking very good.  The final vintages tasted were the 2007, 2008, 2009 and 2011. All were looking excellent, 2011 still needs plenty of time before I’d approach this for drinking at home. There is very little of the 2011 in the market as the family kept around half the production for their own future enjoyment.

They did make a 2010, which Sam described as being the greatest harvest they had ever seen. Having tasted it earlier this week, the wine is magnificent. With over three years in new oak it reminds me of a great Gran Riserva Rioja. It’s still a bit closed and the oak needs more time to integrate, so it will not be released until 2020 when it should really be hitting its stride. A fitting end to the St Nesbit story.

Glengarry Wines St Nesbit Tasting

Unfortunately urban sprawl had finally made its way to Karaka. For twenty five years the Molloy family were the third house from the motorway off ramp, now there are over 2000 in between. With neighbours who didn’t appreciate birdshot landing in their washing, and skyrocketing rates, it was unsustainable to continue. For those lucky enough to have vintages of St Nesbit in their cellars, these wines will thankfully continue to bring enjoyment for decades to come.