Auntsfield Single Vineyard Sauvignon Blanc 2016
The Elder 2016 Rosé, 2015 Pinot Gris and 2014 Pinot Noir
Decibel Wines 2016 and 2014 Whites, and 2015 and 2014 Reds
Mission VS 2016 Chardonnay and 2015 Syrah, and 2015 Reserve Syrah and Cabernet
Christopher Reid Martinborough Pinot Noir 2015
Cooper’s Barrel Marlborough Sauvignon Blanc 2014
Black Peak Wanaka 2016 Riesling and Pinot Noir 2015
Rock Ferry 2014 ‘3rd Rock’ Riesling and Pinot Gris, Orchard Pinot Blanc and Trig Hill Pinot Gris
Misha’s Vineyard 2011 and 2012 ‘High Note’ Pinot Noirs
Mission 2016 ‘Estate’ Whites. Rosé and Late Harvest
Dunstan Road 2015 Riesling, Gewurztraminer and Rosé, and 2013 Pinot Noir
DeMorgenzon ‘DMZ’ 2016 Chenin Blanc and 2015 Chardonnay
Fromm ‘La Strada’ 2016 Sauvignon, Pinot Gris and Rosé
Urbn Vino 2015 Pinot Noir and The Writer’s Block Pinot Noirs 2013, 2010 and 2009
Two Rivers 2016 Brookby Hill Pinot Gris and Juliet Riesling
Etienne Calsac ‘L’echappee Belle’ Champagne Extra Brut NV
Brookfields 2016 and 2015 Estate, and 2015 Reserve Releases
Pisa Range Estate Late Harvest Riesling 2016
Te Whare Ra ‘SV5182’ 2016 Aromatic and 2015 Oaked Whites, and 2013 Pinot Noir
Desert Heart 2015 Mackenzies Run and 2009 Paint it Black Pinot Noirs
Wild Rock 2016 Marlborough Sauvignon Blanc and Pinot Gris
Martinborough Vineyard and Te Tera 2016, 2014 and 2013 New Releases
Quarisa 2015 Caravan and 2014 Enchanted Tree Cabernet and Shiraz
Esk Valley ‘The Hillside’ 2010
Mondillo 2016 Riesling and ‘Nina’ Late Harvest Riesling
// View More Featured Reviews

Wine Focused Events of Note

Budburst 2016: A Natural Wine and Food Festival
Date: 10.00 to 6.00 pm, Sunday 13 November 2016
Venue: Prefab Eatery, 14 Jessie Street, Te Aro, Wellington
Cost: From $50.00 + $3.24 Fee to $130.00 + $7.64 Fee
Tickets: From www.eventbrite
For more information:

Natural Wine is one of the more contentious subjects in the wine world. In the broadest sense natural wine is a wine made from organic grapes (e.g. no herbicides, pesticides, synthetic fertilizers) and the wine is then made in the most non-interventional way possible. It is a widely held belief that a natural wine should remain in its truest form, that is without additions or mechanical manipulations. What sets 'natural' apart from other wines is that it has not been altered or adulterated. Natural wine has a reputation for being funky or weird and some may even be challenging when first tried. The wine is supposed to taste like where it was grown, it should tell a story of what the vintage was like and the person who grew the grapes
Budburst is New Zealand’s first natural wine and food festival and aims to bring together everyday consumers in a friendly and festive environment where they can try unique wines that challenge the status quo and celebrate transparency, sustainability and quality. This one day event will bring together NZ wine producers who are pushing boundaries and some international winemakers who share the same sentiment of keeping intervention at a minimum.
The Budburst festival will be held as a ‘pop-up’ wine bar that will allow people from all walks of life to experience natural wine in the context of honest food and live music. The adjoining function space will host natural wine producers from both New Zealand and around the world who will be pouring their wines and allowing for producers and consumers to engage with each other. The function space will be complemented by a variety of short, interactive workshops so that consumers can learn about these new styles of wine.

The people behind budburst are: Amy Farnsworth of Regional Wines & Spirits, Elissa Jordan of Winefulness, Stephen Wong MW of Wine Sentience. Johannes Bay of Wine Sentience and Richard Klein of Artigiano Imports. They are supported by Brandon Nash of Dhall & Nash, Jules van Cruysen of Hillside Kitchen & Cellar, Alex Craighead of Don Wines, Lance Redgwell of Cambridge Road Vineyard, Dan Gillett of Wine Diamonds and J-P Henderson of Salty Pidgin Bar & Bistro.

The NZ Producers participating are: Aurum – Lowburn, Black Estate – Waipara, Canbridge Road– Martinborough, Carick/The Death of Von Tomsky – Bannockburn, Don and Kindeli Wines -Martinborough / Nelson, Millton Vineyards– Gisborne, Mount Edward – Central Otago, Muddy Water/Ekleipsi – Waipara, Pyramid Valley Vineyards– Waikari, Rippon – Wanaka, Sato – Bannockburn, Seresin – Marlborough and The Supernatural Wine Company – Tukituki.

The International Producers are: Commune of Buttons – Basket Range, Australia, De Martino– Chile, Domaine Lucci/Lucy Margaux – Basket Range, Australia, Fongoli– Umbria, Italy, Elisabetta Foradori– Trento, Italy, Gut Oggau – Burgenland, Austria, Vincent Careme – Vouvray, France, and Stephane Tissot– Jura, France In all,.there are 21 producers pouring around 60 wines.

A number of education sessions will be conducted:

The natural wine scene - where are we now?
10:15 am - 10:40 am
Dig into the business of what’s going on in the world of natural wine with Claudia Weersing of Pyramid Valley
What is organic & biodynamic? And how has it developed in NZ?
11:15 am - 11:40 am
Journalist Rebecca Rieder and Seresin winemaker Clive Dougall introduce and expand on the themes and terms you’ll hear during the Festival.

Natural in a glass
12:15 pm - 12:40pm
A look at what’s "natural” in the wider food & drink context. This talk will look at beer, mineral water, coffee and chocolate. Speakers tbc.

Effect of skin contact in white wines
1:15 pm - 1:40pm
Get under the skin with this tasting of two Pinot Gris from the same plot and a talk from the maker about the impact of skin contact. With Lucie Lawrence from Aurum Wines.

Sulfur vs Non Sulfur
2:15 pm - 2:40 pm
Sulfur’s a hot topic for natural wine. Taste the differences between sulfur-added and sulfur-free Pinot Noirs from Pyramid Valley Pinot. With Mike Weersing.

Spotlight on the current Natural Beaujolais styles
3:15 pm - 3:40 pm
Master of Wine Stephen Wong guides you through a tasting comparing two Beaujolais style wines with very different fermentation processes.

The surprise finish
4.15 pm - 4.40pm
We're working with James Millton from Millton Vineyards & Winery to bring you a fabulous talk to finish off the festival. Details coming soon!

There will be a ‘pop-up’ bar operating serving up to 30 wines, a ‘pop-up’ retail shop, fresh local food served by the ‘Salty Pidgin’ and ‘Noble Rot Wine Bar’ and live music.

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