New Zealand Sauvignon to wash away the shame

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I know talking of New Zealand at the moment is not everybody’s favourite what with that thing that happened last Saturday Morning, but the new Vintage of this wonderful wine arrived last week and it helped to soothed the pain of Saturday morning when enjoyed on a sunny Sunday Evening in the Garden.

Have to say this lovely luscious Sauvignon nearly washed away the disappointment of the previous day, nearly I say. Lovely golden-yellow colour.  This Sauvignon comes from Waipara, near Christchurch, where it all nearly went so right, its got hints of guava, citrus and pineapple on the nose.  Theres a strong succulent peach and  melon note in the mouth with a slight creamy feel from the barrel fermentation.Nice and crisp with a minerally texture, very striking full-bodied style of Sauvignon that went really well with chicken and asparagus that was served. €17.95 but currently on offer 2 Bottles for €30.

With the 2008 vintage Muddy Water introduced a new series of wines, the  Muddy Water Growers Series, to be used for wines made from grapes not grown on their estate vineyards which are currently undergoing transition to organic certification. The Sauvignon Blanc is one of those wines. The fruit was gently pressed and 1/3 of the fruit was settled in tank, 1/3  was transferred into old French oak barrels, the remaining third was inoculated with a neutral yeast strain.  All three portions had extended time on yeast lees for development of texture.  The aim was to provide a wine with complexity and depth – which has been fully achieved with this wine. If you like this wine check out the O’Leary Walker Wyebo Sauvignon Blanc.


Now you can get great wine on Sundays

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For those of you who have been out of luck of a Sunday and cursing us we are now open on Sundays for the Month of July Sarting this Sunday the 1st of July.

The Menu for our Wine Tasting With Kappa Ya

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Tsumami / Wine Tasting Menu:


1) Beef Bourguignon with Miso, Cinnamon & Orange peel

2) Quiche with White Miso, Banana, Chicken, Mushroom & Bacon

3) Ratatouille with Umeboshi

4) Cod Gratin with Camembert & Sakura

5) White Chocolate, Delice de Bourgogne, Matcha & walnut cake


1) Tamagoyaki, (Japanese omelette) with Potato, Spinach & Japanese Pepper

2) Vegetable Tempura

3) Patatas Bravas with Spicy Japanese Whiting Roe

4) Paella with Squid & Squid ink

5) Octopus Salad

We are still deciding on whether to taste the wines Blind with the dishes.

Fathers Day!

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It has crept up on us again fathers day, now that we have a few days to go before the big day its time to consider the present, now we all know dads are notoriously difficult to buy for, it seems they have everything and don’t want anything and it is this type of thinking that leads us to the dreaded socks or tie debate and the eventual purchase of a pair of slippers because last years pair are getting a bit old and tatty by now. Well if like me your going for something new this year let me suggest an Ipod, I know a strange gift for the dads out there but they do like gadgets, they have been known to appreciate music some of them even enjoy good music!

Failing that another good fall back or socks filler is that bottle of wine he’s been eying up lately possible dropping a few hints about how he’d like it for a special occasion, well whats more special than celebrating your dad! So this year forget the scratchies, socks and ties and get him something he really wants. After all  you don’t like when you get them why should your dad!

We love our Rhone Reds

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Our new Rhone Winery, Domaine Chamfort is about land passion, respect for traditions and the concern to do well. The estate wines are primarily an aromatic adventure that invites you to enjoy. They offer the discovery of a variety of fruit and spice that only the terroir  they are grown on can offer.

After more 20 years of existence and hard work, the vineyard welcomes Vasco Urruty Perdigao, a passionate young winemaker, trained in the northern Cotes du Rhone at Domaine Alain Paret (Condrieu, St. Joseph).

Vacqueyras :

The vineyard is situated on one of the most sought after areas of the appellation, on the guarrigues shelf. The soil of ancient origin are composed of pebbles and stones of various size. They are deep and draining which has the effect of lowering the yields and concentrating the fruit. 65% Grenache, 25% Mourvedre, 10% Syrah. This wine has been going down a storm with the Critics:
Jancis Robinson: 17.5+
Drink through to 2022

“Lively and savoury and dense and exciting on the nose. Racy. Not exaggerated but certainly dramatic. Not too dry on the end. Mineral. Good stuff!”

Robert Parker: 91-93 Points
Drink 2011 – 2019

“Another brilliant offering from Chamfort is their 2010 Vacqueyras, made from the same blend as the 2009. A fabulous value, it exhibits a dense purple color as well as lots of sweet cherry and black currant fruit intermixed with licorice, barbecue smoke and truffles. Earthy, peppery, spicy and full-bodied, it should be drunk over the next 7-8 years.”

Rasteau :

When you look at the Rasteau vines, one can not help but think of a great master painting. Located on the heights of Rasteau, about 300 meters, the vines enjoy a beautiful exposure and a stunning panorama of the Dentelles de Montmirail and the Rhône valley. The soil mix large white pebbles, and brown earth rich of red clay. This parcel has all the natural conditions for exceptional maturity of grapes while keeping a great mineral richness.

The  Rasteau is 70% Grenache and 30% Syrah aged for between 12 and 18 months in wooden vats and then in concrete tanks. The wine has notes of red fruit and very ripe black fruit. On the palate the attack is full and the tannins are fine and well-integrated. The finish is fresh and powerful.

To cracking reds with a wonderful fruit driven Cotes du Rhone to round of the selection.

It’s got the Works!

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The O’Leary Walker wine making team have done it again, we are great lovers of their delicious Sauv. Blanc here at Woodberrys with its fruit driven and crisp style, just the right amount of zest to be refreshing with out over doing it like some Kiwi Sauvignons we have tried lately. But their new ‘Fully Worked’ Sauvignon from the ‘Wyebo‘ property in Adelaide hills has stunned us.

The ‘Fully Worked’ is a culmination of years of experimenting with different techniques by David and Nick. This wine is very much in the White Bordeaux style. Fully Worked is the  cellar term to distinguish between used to distinguish this wine from its Adelaide Hills Sauvignon Blancs counter part, i.e the pure and pristine Adelaide Hills Sauv. Blanc  vs. Funky and complex ‘Fully Worked’.  The ‘Fully Worked’ Sauvignon wine is made to maximize layers of flavour and complexity through various traditional winemaking techniques. Natural fermentation and lees stirring for 3 months, then stored in 2 and 3-year-old Siruge French oak Barriques for 9 months, and no filtration prior to ferment.  This gives the wine a fuller palate and the bouquet is very complex with lychee and hints of passionfruit. The palate is restrained yet powerful. Multiplicity of characters with creamy layers, balanced oak and a clean crisp acidity.

An excellent and extremely food friendly wine, good with many styles of food. Try fresh seafood, scallops, white fish, sushi, Italian creamy pasta dishes, antipasto and dips, you won’t be disappointed!

Wiapara Springs Sauvignon Blanc

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ImageWaipara Springs Winery is located in the heart of the Waipara Valley. Planted in the early 1980’s the vineyard contains some of the oldest vines in the valley providing the entirely estate grown wines with a depth and intensity that only old vines can produce. The vineyard of 26 hectares is planted with Riesling, Sauvignon blanc, Chardonnay, Pinot noir and a selection of other varieties with the wines crafted in two differing styles, the fresh fruit driven wines under the Waipara Springs label and the structurally driven wines of the Premo label.

Waipara Springs was first established by the Moore and the Grant families in 1989. Bruce and Jill Moore have lived on the property for many years and together planted the first grape vines at Waipara Springs in 1982. The Waipara Springs Estate Vineyard has a terroir that renders wines totally unique. Derived from a prehistoric lake-bed at the centre of the Waipara Valley floor the vineyard soils are a rich blend of clay and limestone. With vines sheltered from the prevailing easterly winds by the Teviotdale range, high midsummer heat combined with relatively low rainfall during the growing season along with long warm days and cold nights during harvest provide near perfect conditions for high quality fruit.

Their 2010 Sauvignon Blanc is a cracking example of their attention to detail. This elegant expression of Sauvignon Blanc exhibits fresh aromas of passionfruit and limes. The palate is focused, vibrant and balanced with a crisp minerality derived from our limestone rich soils. This is a wine with great concentration and structure. Enjoy with your favorite seafood or chicken dish.