July 24, 2024 • 6 mins
Our weekly wine chat.
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Speaker 1 (00:00):
The Country Sport Breakfast with Brian Kelly on Gold Sport.
Speaker 2 (00:14):
I'd want to catch up with our friendly wine right
a kind of sir Michael Cooper. Morning, Michael, Good morning, Brian.
I've often said you've got the best job in the
world where we're regions send you wines from whatever vintage
it might be for you to taste and write notes
about it. And just recently.
Speaker 3 (00:33):
It's a tough job.
Speaker 2 (00:34):
Is it a Hawk's Bay, Hawks Bays and your Chardonay
collection has arrived on your doorstep.
Speaker 3 (00:39):
Stuff work, I tell you, But someone's got to do
it that they do. Yeah, yeah, So Hawks Bay was
lucky it had a trot of really good growing seasons
twenty nineteen, twenty twenty, twenty twenty one, but in twenty
twenty two it was difficult. For example, one winery Stonecroft
said there were a lot of rain events. Another winery
(01:02):
Smith and Sheef said it was a cooler, damp vintage
and so after the sort of the cooler, wetter sort
of growing season, another winery collaboration said that you could
expect wines that were more elegant but restrained than usual.
And I think that's really what we're looking at. From
twenty twenty two. What I found was that overall, these
(01:24):
Chardonnays from twenty two, these are the ones top end,
top level, higher price Arday's coming on the market.
Speaker 1 (01:31):
Now.
Speaker 3 (01:32):
They're slightly less rich than we normally get from Hawk's Bay,
but they're still full of interest.
Speaker 2 (01:39):
Okay, So from the dozen that you've selected or you received,
you've selected what three or four to make notes on?
Then tell us about.
Speaker 3 (01:47):
Yeah, so let's talk about one that I think is
relatively affordable, and it really kind of sums up Hawk's
Bay Chardenay in a glass. When we think Hawk's Bay Chardenay, say,
compared to those from further south, we think of wines
that are quite full bodied and generous. They're sort of
ripe and rounded, sort of lower acidity, typically good levels
(02:08):
of alcohol because the grapes get, you know, well ripened
in Hawk's Bay and askern hawkspay Shardeney twenty two, which
listeners can buy for twenty three to twenty seven dollars.
I think it sort of sums up the Hawk Space
Chardeney style in a very affordable way. It's a state grown,
(02:29):
handpicked barrel fermented so you get all of those you know,
careful wine making approaches and a relatively affordable wine. It's
full bodied, it's got strong, peachy, b skiddy flavors, balanced ooak,
hint of butterscotch, and a well rounded finish. So a
(02:49):
very pleasant chardonnay, good drinking. Now you can celerate for
a year or two. That's a skern Hawks Bay Shardena
twenty twenty two. Another one I thought was really interesting.
It's from Central Hawk's Bay, which is one of the
much smaller subregions of Hawk's Bay. It's sort of inland
and elevated. Not a huge area of vineyards there, but
(03:11):
some and balancier kai Korra, not Kaikura kai Kora Vineyard,
Hawks Bay Shardona twenty twenty two. It really shows you
just what can be achieved in Central Hawks Bay. So
when we think of Central Hawk's Bay, we're thinking your
place is like Whitepara White Brow. Now, this is one
(03:32):
of the best wines ever from Central Hawk's Bay. Full bodied,
it's got lovely, vibrant, citrusy mealy flavors, it's got good
acid spine, and it's got excellent vigor and poise and length.
This would really be a good one for the cellar.
It's already drinking well. And that's Blancia kai Kra Vineyard
(03:53):
hawks Bay Shardnay twenty twenty two. Now the price goes
up for that, you're looking at anywhere between the and
fifty eight dollars. Wow, but it does deliver on the
quality front.
Speaker 2 (04:03):
Okay, number three.
Speaker 3 (04:05):
And number three, let's go for what I think is
my wine of the week. The only thing is you've
got to be a little bit patient with this one
because it's not coming on the market until October or November.
So make a note because I think this one, when
I look at the price in the quality was the
pick of that collection of a dozen. Okay, it's Smith
and Chef Crue Keratonga Chardonnay twenty twenty two. Now, to me,
(04:31):
this is a five star wine. It's forty dollars, so
it's not cheap, but it certainly offers good value and
great quality. It's already delicious. It was grown at Bridge
par and Mangatahi. It's mouth filling. It's got lovely ripe,
sweet fruit flavors. It's not sweet, but it's got lovely
fruit sweetness, savory. It's got deep, vibrant peachy mealy flavors.
(04:55):
It's got buttery and toasty notes that add to the complexity.
It's got lively acidity, and it's got really sustained, very
harmonious flavors. So it's a delicious mouthful. You can drink
it now or celerate a top by at forty dollars.
That's Smith and Chef Crewe Heratonga Chardonnay twenty twenty twoerful
(05:19):
and one more and one more. Well, let's go out
to the coast Craggie Range, which is often in the
news these days. I think it's a popular wedding venue.
Craggie Range, Kidnappers, Vineyard, Hawks Bay Chardenay twenty twenty two.
For this one, you're averaging about thirty dollars at retailers.
It's grown out near the coast tear water. It's been
(05:41):
handled in tanks and barrels, and the idea is to
go for what's called a fruit driven style, where you
don't get a strong influence from the oak, but really
it's more a celebration of those fresh, vibrant chardonnay fruit
characters that you can get when you go out near
the coast. It's got its medium, full bodied with vibrant, citrusy,
(06:02):
peachy fruit flavors, and that's what stands out. So the
oak contribution is very subtle, just a gentle seasoning of
biscuitty oak, fresh, appetizing acidity, a lengthy finish. It sort
of reminded me almost of shabb lee, the way the
French produced those vibrant, very fruity, aromatic, not at all
(06:25):
oaky chardnays, where you could almost say that this is
a Hawk's Bay version of shabblee. And that's craggy range
Kidnappers vineyard Hawk's Bay Chard twenty two.
Speaker 2 (06:35):
Well, don't Michael great to chat. Let's do it again soon.
Speaker 3 (06:39):
Hey, Brian, that's Michael Cooper.
Speaker 2 (06:41):
Wine writers use some wonderful words to describe wine. This
is gold sport and the country sport breakfast
The Country Sport Breakfast with Brian Kelly on Gold Sport.
Speaker 2 (00:14):
I'd want to catch up with our friendly wine right
a kind of sir Michael Cooper. Morning, Michael, Good morning, Brian.
I've often said you've got the best job in the
world where we're regions send you wines from whatever vintage
it might be for you to taste and write notes
about it. And just recently.
Speaker 3 (00:33):
It's a tough job.
Speaker 2 (00:34):
Is it a Hawk's Bay, Hawks Bays and your Chardonay
collection has arrived on your doorstep.
Speaker 3 (00:39):
Stuff work, I tell you, But someone's got to do
it that they do. Yeah, yeah, So Hawks Bay was
lucky it had a trot of really good growing seasons
twenty nineteen, twenty twenty, twenty twenty one, but in twenty
twenty two it was difficult. For example, one winery Stonecroft
said there were a lot of rain events. Another winery
(01:02):
Smith and Sheef said it was a cooler, damp vintage
and so after the sort of the cooler, wetter sort
of growing season, another winery collaboration said that you could
expect wines that were more elegant but restrained than usual.
And I think that's really what we're looking at. From
twenty twenty two. What I found was that overall, these
(01:24):
Chardonnays from twenty two, these are the ones top end,
top level, higher price Arday's coming on the market.
Speaker 1 (01:31):
Now.
Speaker 3 (01:32):
They're slightly less rich than we normally get from Hawk's Bay,
but they're still full of interest.
Speaker 2 (01:39):
Okay, So from the dozen that you've selected or you received,
you've selected what three or four to make notes on?
Then tell us about.
Speaker 3 (01:47):
Yeah, so let's talk about one that I think is
relatively affordable, and it really kind of sums up Hawk's
Bay Chardenay in a glass. When we think Hawk's Bay Chardenay, say,
compared to those from further south, we think of wines
that are quite full bodied and generous. They're sort of
ripe and rounded, sort of lower acidity, typically good levels
(02:08):
of alcohol because the grapes get, you know, well ripened
in Hawk's Bay and askern hawkspay Shardeney twenty two, which
listeners can buy for twenty three to twenty seven dollars.
I think it sort of sums up the Hawk Space
Chardeney style in a very affordable way. It's a state grown,
(02:29):
handpicked barrel fermented so you get all of those you know,
careful wine making approaches and a relatively affordable wine. It's
full bodied, it's got strong, peachy, b skiddy flavors, balanced ooak,
hint of butterscotch, and a well rounded finish. So a
(02:49):
very pleasant chardonnay, good drinking. Now you can celerate for
a year or two. That's a skern Hawks Bay Shardena
twenty twenty two. Another one I thought was really interesting.
It's from Central Hawk's Bay, which is one of the
much smaller subregions of Hawk's Bay. It's sort of inland
and elevated. Not a huge area of vineyards there, but
(03:11):
some and balancier kai Korra, not Kaikura kai Kora Vineyard,
Hawks Bay Shardona twenty twenty two. It really shows you
just what can be achieved in Central Hawks Bay. So
when we think of Central Hawk's Bay, we're thinking your
place is like Whitepara White Brow. Now, this is one
(03:32):
of the best wines ever from Central Hawk's Bay. Full bodied,
it's got lovely, vibrant, citrusy mealy flavors, it's got good
acid spine, and it's got excellent vigor and poise and length.
This would really be a good one for the cellar.
It's already drinking well. And that's Blancia kai Kra Vineyard
(03:53):
hawks Bay Shardnay twenty twenty two. Now the price goes
up for that, you're looking at anywhere between the and
fifty eight dollars. Wow, but it does deliver on the
quality front.
Speaker 2 (04:03):
Okay, number three.
Speaker 3 (04:05):
And number three, let's go for what I think is
my wine of the week. The only thing is you've
got to be a little bit patient with this one
because it's not coming on the market until October or November.
So make a note because I think this one, when
I look at the price in the quality was the
pick of that collection of a dozen. Okay, it's Smith
and Chef Crue Keratonga Chardonnay twenty twenty two. Now, to me,
(04:31):
this is a five star wine. It's forty dollars, so
it's not cheap, but it certainly offers good value and
great quality. It's already delicious. It was grown at Bridge
par and Mangatahi. It's mouth filling. It's got lovely ripe,
sweet fruit flavors. It's not sweet, but it's got lovely
fruit sweetness, savory. It's got deep, vibrant peachy mealy flavors.
(04:55):
It's got buttery and toasty notes that add to the complexity.
It's got lively acidity, and it's got really sustained, very
harmonious flavors. So it's a delicious mouthful. You can drink
it now or celerate a top by at forty dollars.
That's Smith and Chef Crewe Heratonga Chardonnay twenty twenty twoerful
(05:19):
and one more and one more. Well, let's go out
to the coast Craggie Range, which is often in the
news these days. I think it's a popular wedding venue.
Craggie Range, Kidnappers, Vineyard, Hawks Bay Chardenay twenty twenty two.
For this one, you're averaging about thirty dollars at retailers.
It's grown out near the coast tear water. It's been
(05:41):
handled in tanks and barrels, and the idea is to
go for what's called a fruit driven style, where you
don't get a strong influence from the oak, but really
it's more a celebration of those fresh, vibrant chardonnay fruit
characters that you can get when you go out near
the coast. It's got its medium, full bodied with vibrant, citrusy,
(06:02):
peachy fruit flavors, and that's what stands out. So the
oak contribution is very subtle, just a gentle seasoning of
biscuitty oak, fresh, appetizing acidity, a lengthy finish. It sort
of reminded me almost of shabb lee, the way the
French produced those vibrant, very fruity, aromatic, not at all
(06:25):
oaky chardnays, where you could almost say that this is
a Hawk's Bay version of shabblee. And that's craggy range
Kidnappers vineyard Hawk's Bay Chard twenty two.
Speaker 2 (06:35):
Well, don't Michael great to chat. Let's do it again soon.
Speaker 3 (06:39):
Hey, Brian, that's Michael Cooper.
Speaker 2 (06:41):
Wine writers use some wonderful words to describe wine. This
is gold sport and the country sport breakfast
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