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1 THE WINE GUIDE airnzwineawards.co.nz airnzwineawards.co.nz

2 Welcome 6 nights for two WE ARE PROUD to partner with New Zealand Winegrowers to celebrate the success of this country s winemaking industry through the Air New Zealand Wine Awards. This is the 29th year the airline has been naming rights sponsor of this premier wine competition, which is a celebration of excellence in the winemaking industry. Our commitment to supporting and promoting New Zealand s wine industry is a long-standing one and has been successful in putting both our country and our wines on the map. Air New Zealand is passionate about high-quality wine and delivering a world-class, uniquely Kiwi experience for our customers. We re proud to be the largest single server of New Zealand wines, and serve around 6.5 million glasses in flight each year. This Wine Guide features trophy-winning wines, as well as wine tips, food matches, and mouthwatering recipes. Congratulations to all the winners, and we hope you enjoy this taste of New Zealand s best. Luxurious Prize Package Includes Air New Zealand domestic flights for two people. Mahana Estates 2 nights accommodation at the exclusive Mahana Owner s Villa with Mahana Methode Traditionelle on arrival, pre-dinner canapes and drinks, four-course dinner, gourmet lunch Mahana Kitchen, breakfast provisions plus a tour of the gravity-flow winery. Wilsons Abel Tasman 3-day / 2-night lodge-based guided walk along the stunning Abel Tasman National Park track, staying in beachfront ensuite accommodation and including all meals. Grand Mercure Nelson Monaco 2 nights accommodation in a one-bedroom studio apartment, including breakfast at TMK (The Monaco Kitchen). Wheelie Fantastic Cycle Tours 2-hour private guided cycle tour along part of Tasman s Great Taste Trail, starting and finishing at picturesque Mapua. New Zealand Classic Motorcycles a unique side-car ride for two around Nelson city and waterfront. Hardy Cars 7 days car hire. How To Enter Visit airnzwineawards.co.nz/win and tell us in 30 words or less why you should win this prize. For terms and conditions please see: airnzwineawards.co.nz Competition closes 31 January For a complete summary of results, please visit airnzwineawards.co.nz Keep up to date on the Air New Zealand Wine Awards by following us twitter.com/@airnzwineawards facebook.com/ AirNewZealandWineAwards Instagram/airnzwineawards Recipe matches by Kathy Paterson, Bite magazine. Recipe photography by Tamara West. Wine notes in this guide courtesy of Sam Kim, Wine Orbit. Christopher Luxon Chief Executive Officer Air New Zealand THE AIR NEW ZEALAND Wine Awards is New Zealand s premier wine competition, recognising excellence in winemaking. A record 99.7 percent of all wines entered in this year s competition were sustainably produced. The competition is owned and organised by New Zealand Winegrowers, the national organisation for the country's 1600 grape growers and winemakers. The Air New Zealand Wine Awards have been running for 40 years, and this is the 29th year that Air New Zealand has been our naming rights sponsor. In November, a panel of 26 top wine experts, including judges from Australia and China, sniffed, swirled and tasted their way through 1407 wines. The top wines tasted were awarded Bronze, Silver or Gold Medals, with the very best wines receiving Elite Gold Medals and Trophies. These Trophy-winning wines are featured in this guide. The high calibre of this year s winning wines is evident, and you will enjoy the selections we have made. Be sure to pick up your favourite Air New Zealand Wine Awards Gold-Medal-winning wines from your local wine outlet. This guide also carries some handy wine and food matching tips and recipes for your enjoyment with these award-winning New Zealand wines. Michael Brajkovich MW Chair of Judges Air New Zealand Wine Awards AIR NEW ZEALAND WINE AWARDS 3

3 Medals and Trophies Medals are awarded based on a points system: JUDGING TEAM ELITE GOLD Outstanding quality 19 to 20 points (1 awarded) Outstanding quality 19 to 20 points (36 awarded) GOLD Excellent quality 18.5 to points (0 awarded) Excellent quality 18.5 to points (47 awarded) Meet our dedicated team of international judges, senior judges, associate judges, stewards and judging personnel. To view judges profiles, go to airnzwineawards.co.nz/about CHAIR OF JUDGES Michael Brajkovich MW COMPETITION CO-ORDINATOR Shona White ADMINISTRATORS Amber Silvester Angela Willis SILVER PURE SILVER INTERNATIONAL JUDGES Very good quality 17 to points (0 awarded) Very good quality 17 to points (220 awarded) Mark Protheroe (Australia) Ronny Lau (China) SENIOR JUDGES BRONZE PURE BRONZE Good quality 15.5 to points (1 awarded) Good quality 15.5 to points (550 awarded) Emma Jenkins MW, Alastair Maling MW, Anna Flowerday, Jack Glover, Cameron Douglas MS, Olly Masters, Jane Skilton MW, Jim Harré, Greg Harris, Nikolai St George, Sam Kim, James Rowan, Ian Isaacs ASSOCIATE JUDGES TROPHIES ARE AWARDED for the best wine of each variety (e.g. chardonnay) as well as for classes based on how much wine is available (e.g. Exhibition for smaller quantities and Open for wines that are readily available). The wine voted by the senior judges to be the best wine of the entire competition is also awarded the Air New Zealand Champion Wine of the Show Trophy. The runner-up wine receives the Reserve Wine of the Show Trophy. As a mark of the New Zealand wine industry's committment to sustainability, any wine produced after 2010 must be certified sustainable to enter the awards; wines that are sustainable as well as Medal-winning are awarded 'Pure' status. For more information on the Air New Zealand Wine Awards judging process, and awarding of Medals and Trophies, please visit our website airnzwineawards.co.nz Liz Wheadon, Brandon Nash, Brent Park, Rebecca Deed, Jen Parr, Jody Scott, Huw Kinch, Colin Ford, Kyle Thompson, Flo Bouda CHIEF STEWARD Mark Compton ASSISTANT CHIEF STEWARD Michelle Little STEWARDS Janet Blackman, Hugh Girling, Joanne Eaton, Tim Judd, Ric Little, Peter Maxted, Tony Dixon, Nigel Cottle, Cathie Cottle, Felicity Johnston, Richard Tollenaar, James Porter, Lance Deed, Debra Makea, Karen Ball A I R N E W Z E A L A N D W I N E AWA R D S

4 Air New Zealand Wine Consultants John Belsham An internationally respected wine judge and critic, John Belsham has produced and evaluated wine for more than 35 years. He founded Foxes Island Wines in John served as the Chairman of Judges for the Air New Zealand Wine Awards from and has been a wine consultant to Air New Zealand since July Jim Harré Jim Harré comes from a family that is rich in winemaking history, and is an international wine judge. He has a long history of service with Air New Zealand, having started as a flight steward 30 years ago, and set up the airline's wine-training programme, before becoming one of its wine consultants. Jim and his wife Wendy own and operate the Gates Country Lodge in North Canterbury. Linda Murphy Linda Murphy is based in Sonoma County in the US and is one of the world s most sought after wine judges. She is co-author, with Jancis Robinson MW, of American Wine: The Ultimate Companion to the Wines and Wineries of United States. She is also a contributing editor to Food and Wine magazine s Wine Guide and is a regular contributor to leading wine publications including Decanter and WineReviewOnline. Fongyee Walker Fongyee Walker is based in Beijing and is the co-founder of Dragon Phoenix Wine Consulting, leaders in Chinese wine education and consultancy. She has judged at numerous global wine shows, including the International Wine Challenge in London, and is currently the only person in mainland China to have passed both the Theory and Practical Master of Wine exams. Fongyee writes and judges extensively for many popular Chinese magazines, including Food and Wine and Decanter (China). CONGRATULATIONS TO OUR MEDAL WINNERS Keep an eye out for the medal stickers when you make a purchase. To buy online visit airnewzealand.co.nz/wine airnzwineawards.co.nz 6 AIR NEW ZEALAND WINE AWARDS

5 Wine Regions Best known for: chardonnay, pinot gris, viognier, syrah, merlot & cabernet sauvignon blends, pinotage, chambourcin NORTHLAND Northland is considered the birthplace of the New Zealand wine industry: the first vines in New Zealand were planted in the Bay of Islands by the Reverend Samuel Marsden in 1819, followed by James Busby in the 1830s at Waitangi. Later still, early Croatian immigrants arrived to dig for kauri gum, bringing European winemaking traditions with them. Many New Zealand wine companies trace their roots back to these early vineyards. After a century or so of a low profile, Northland has returned as a vibrant winemaking region soils are clay-rich loam over compact clay, and most of the land is at sea level: in Northland, you re never more than 50km from the coast, which gives the region a disinctly maritime flavour. That, plus the country s highest average annual temperature, has resulted in tropical chardonnays, pinot gris and vibrant viogniers, as well as peppery pinotages, spicy syrahs and complex chambourcin. AUCKLAND Auckland might not immediately come to mind as being one of the country s most important wine regions, but it has a long history of winemaking, having been established in the early 1900s by Croatian, Lebanese and English winemakers many of whose descendents are still in the industry, from Babich to Brajkovich to Nobilo. Unsurprisingly, many of the country s largest wine companies are based in the city, but the region still has considerable acreage there are even gewürtztraminer vines planted next to Auckland Airport. The area is large and geographically diverse, stretching from Matakana in the north to Clevedon in the south and taking in west Auckland and Waiheke Island. As you d expect, conditions vary quite a lot over such a big area but two things unite the region: a humid, maritime climate and volcanic, clay-rich soils. Best known for: chardonnay, merlot & cabernet sauvignon blends, syrah Photographs Alamy, PhotoNewZealand, Kevin Judd WAIKATO/BAY OF PLENTY The areas of Waikato and Bay of Plenty might be better known for lush grass and dairy production, but the government s first wine consultant, Romeo Bragato, thought well enough of it to suggest a wine research station be established at Te Kauwhata, where you ll now find Rongopai. Vineyard plantings are admittedly small, but steadily expanding on scattered pockets of land amidst rolling farmland. Both areas have a warm climate with soils of heavy loam over clay: everything from chardonnay to sauvignon blanc and cabernet sauvignon is produced in areas as diverse as Opoutere, Taumaranui and Paeroa. In the Bay of Plenty and Coromandel, a maritime climate holds sway. Best known for: chardonnay, sauvignon blanc, cabernet sauvignon GISBORNE Gisborne s spectacular landscape craggy hills running down to pristine white-sand beaches makes it a beguilingly pretty wine region, though its remote location has meant it has a lower profile than its size would suggest. Gisborne s high sunshine has made it an ideal place to grow grapes. Vines were first planted here in the 1850s, and the modern industry really got going in the 1960s when Montana now Pernod Ricard NZ Penfolds and Corbans built wineries there, largely supplied by contract growers. As a result, Gisborne s wine industry has a reputation for contract growing especially chardonnay, though pinot gris, merlot and malbec are also grown. In recent years, smaller boutique winemakers and growers have been experimenting with new varieties including gewürztraminer and viognier and methods of production, including superb biodynamic wines from Millton. All this is completed by a dynamic wine and food scene: Gisborne s revival is a thing to behold. NORTHLAND AUCKLAND WAIKATO/BAY OF PLENTY GISBORNE HAWKE'S BAY WAIRARAPA NELSON MARLBOROUGH CANTERBURY/ WAIPARA VALLEY CENTRAL OTAGO Best known for: chardonnay, pinot gris, gewürztraminer, viognier, merlot, malbec AIR NEW ZEALAND WINE AWARDS 9

6 Wine Regions HAWKE S BAY Hawke s Bay is New Zealand s second-largest wine region, a diverse area taking in many sub-regions capable of producing a wide range of varieties you ll find everything from pinot gris to arneis, malbec to tempranillo here, but it s the Bordeaux blends and chardonnay that have been mainstays in Hawke s Bay. In recent years syrah subtle and peppery, as compared to Australian shiraz has made a real mark here. Hawke s Bay has been one of the country s leading wine regions since vines were first planted in 1851 by Marist missionaries: their legacy lives on with Taradale s historic Mission Estate Winery. Partly because of all that sunshine, and partly because of the landscape valleys running down to beaches, with craggy hills behind Hawke s Bay has one of the country s most popular wine trails. Visitors will find world-beating vineyard restaurants, artisan producers and a sophisticated food scene ranging across festivals and farmers markets. Best known for: merlot & cabernet sauvignon blends, syrah, chardonnay, pinot gris NELSON Nelson has some of New Zealand s highest sunshine hours and one of its most settled, temperate climates and thanks to steep hills to the south warmer temperatures than the rest of the South Island. Not surprisingly, it has a long history of horticulture: fruit of every variety grows here and vines were first planted by German settlers in the mid 1800s though it wasn t until the 1970s that pioneers including Seifried and Neudorf established the modern industry. They re still going strong in a wine region that, while small, is very impressive. What worked for fruit production also works for grapes: Nelson produces excellent pinot noir, chardonnay and sauvignon blanc, as well as a scattering of other varieties, with pure fruit and crisp acidity. Add to that Nelson s vibrant arts culture and relaxed pace of life and you have a very special little region. Best known for: pinot noir, riesling, pinot gris, viognier, sauvignon blanc Best known for: pinot noir, chardonnay, sauvignon blanc, riesling, pinot gris WAIRARAPA The temperance movement put paid to Wairarapa s growing wine industry in 1905 vines were established in 1883, and were very promising indeed: the region has a semi-maritime climate, with cool springs and autumns bookending very hot summers, a pattern that creates character and compexity. But it took until the late 1970s for vineyards to return to the limestone-rich soils of the Wairarapa. This time, pioneers Dry River, Martinborough Vineyard, Ata Rangi and Chifney (now Margrain) planted pinot noir that has since become well known for its savoury subtlety, and the area now has some of the country s oldest pinot noir vines; it also produces perfumed syrah, vivid sauvignon blanc and aromatics. It is still tiny less than three percent of New Zealand s land under vine, with one percent of its production yet has more than its fair share of famous producers. Less than 30km from the sea to both the south and east, it is a compact yet diverse region that has been compared to Burgundy. MARLBOROUGH Marlborough sauvignon blanc is known the world over the flagship variety is the basis of the New Zealand wine industry s commercial success, and its appeal shows no sign of flagging. Early pioneers first planted grapes in 1873 in the Ben Morven Valley, with vineyards planted until well into the 1960s. Montana planted its first vineyards in the area in 1973 and by the 1980s, when Cloudy Bay was established, there was no looking back. These days, almost three quarters of New Zealand s wine production comes from Marlborough, but it s increasingly not sauvignon blanc the combination of cool temperatures and high sunshine, low rainfall and free-draining soil produces vivid, fruitforward wines no matter what the variety. The area s diverse sub-regions, meanwhile, are producing some exciting wines. Best known for: sauvignon blanc, pinot noir, chardonnay, pinot gris, riesling, sparkling AIR NEW ZEALAND WINE AWARDS 11

7 Wine Regions CANTERBURY & WAIPARA VALLEY One of the unsung heroes of the New Zealand wine industry, most New Zealanders are only vaguely familiar with the fact that wine is grown in Canterbury, despite the fact that wine is grown from Waimate in the south to Cheviot in the north, with vineyards easily accessible from Christchurch. Its cool, dry climate and stony soils produce wines with intense flavours, richness and complex fruit. The industry is a recent one: the first vines were planted near Belfast in 1978, followed by Waipara Valley though it s the latter that has achieved international acclaim in recent years, led by a bevy of small boutique producers such as Pegasus Bay, Black Estate and Greystone. The area is still growing new sub-regions are appearing inland from Waipara Valley and as far south as Waitaki Valley, on the North Otago border. One thing ties them all together, though elegant, expressive pinot noir, chardonnay and aromatics. Best known for: pinot noir, chardonnay, riesling, pinot gris CENTRAL OTAGO Best known for: pinot noir, chardonnay, riesling, pinot gris, sparkling The days in Central Otago are hot in summer and the nights are cool; the winters are brutal and harvest is usually perilously close to the onset of very cold weather. Despite the challenges careful site selection is of vital importance in this area the area produces some extraordinary wines. Vines were planted in 1864 by a Frenchman, Jean Feraud, and a Burgundy from Central Otago won a gold medal at a wine competition in Sydney in Pinot noir still holds sway here it s become known the world over for its fragrant, lush fruit underpinned by taut structure and silky texture, though increasingly different sub-regions are producing remarkably different wines. The area is diversifying into unusual sauvignon blancs, chardonnays and aromatics a flinty dry Central Otago riesling is a thing to behold. Then there s the scenery: mountains and ravines, lakes and rivers.

8 Champion Wine of the Show Reserve Wine of the Show AIR NEW ZEALAND CHAMPION WINE OF THE SHOW Church Road McDonald Series Syrah (L) $26.59 Concentrated, seamless and meltingly delicious; with notes of dark blueberry, toasted almond, violet and spicy oak. O-I NEW ZEALAND RESERVE WINE OF THE SHOW Lake Chalice The Raptor Chardonnay Marlborough (L) $27.00 Gloriously complex and symphonic, it s filled with stone fruit, brioche, vanilla and toasted nuts with nuances of gun smoke and spice. Church Road Winery applies traditional winemaking techniques to the very best of the Hawke s Bay harvest. Tom McDonald ( ) devoted his life to producing outstanding New Zealand wines at the site of the current Church Road Winery, Taradale. Celebrating Tom s vision and entrepreneurial spirit, Church Road McDonald Series wines are complex, textural and full of character. Lake Chalice is a privately owned New Zealand wine company. They started their wine business in 1989 on an 11-hectare site in Rapaura in the Wairau Valley, Marlborough. The company now owns four key varietal sites and also sources fruit from several carefully selected contract growers. Founders Chris Gambitsis and Phil Binnie were joined in 1998 by winemaker Matt Thomson. They share a simple philosophy which is to make quality varietal wines from the Marlborough region. 14 AIR NEW ZEALAND WINE AWARDS AIR NEW ZEALAND WINE AWARDS 15

9 Open Trophy Winners Wines awarded the Open White or Open Red Trophy are widely available at wine outlets nationwide. NEW WORLD CHAMPION OPEN WHITE WINE LIQUORLAND CHAMPION OPEN RED WINE Rapaura Springs Reserve Sauvignon Blanc Marlborough Spy Valley Pinot Noir Marlborough 2013 Concentrated and delicious, it s bursting with stone fruit, mandarin and lime zest characters with a touch of dill. (O) $18.99 Bold, brooding and powerful while remaining refined and pure. Notes of dark berry, tobacco, game and truffle. (O) $31.99 Exhibition Trophy Winners Winners of the Exhibition Trophies are limited-release wines. RANGITIKEI CHICKEN CHAMPION EXHIBITION WHITE OR SPARKLING WINE Mission Estate Jewelstone Chardonnay Hawke s Bay NELSON AIRPORT LIMITED & NELSON TASMAN TOURISM CHAMPION EXHIBITION RED WINE Beach House Syrah Hawke s Bay The elegant and beautifully layered palate is superbly supported by white nectarine, citrus, oatmeal and a touch of flinty complexity. (E) $39.99 Power, poise and purity all in one. Wonderfully fragrant with blueberry, lavender, liquorice and a touch of pepper. (E) $ AIR NEW ZEALAND WINE AWARDS

10 Sauvignon Blanc New Zealand sauvignon blanc is famed for its pungently aromatic green capsicum, gooseberry and lush passionfruit characters. Styles can vary from this traditional style to those showing freshcut grass, tomato stalks, melons and lime. Silky and vibrant showing tropical fruit, nectarine and kiwifruit and subtle fresh herb notes. LABEL AND LITHO LTD CHAMPION SAUVIGNON BLANC Delta Hatters Hill Sauvignon Blanc Marlborough (L) $27.00 Recipe match TOMATO AND COURGETTE TART Recipe on page 34 Suggested matches salmon, fresh fish, mussels, scallops and oysters salad and raw vegetables citrus and vinaigrette dishes fresh tomato dishes 18 AIR NEW ZEALAND WINE AWARDS

11 Chardonnay Mouth-filling, with concentrated citrus and tropical fruit, balanced by crisp acidity and refined minerality. The warmer New Zealand regions typically yield full- to medium-bodied wines with round, rich flavours, while the cooler South Island regions tend to produce medium- to light-bodied styles with greater acidity, minerality and fresh citrus flavours. Recipe match MOROCCAN FISH WITH COUSCOUS Recipe on page 34 Gloriously complex and symphonic, it s filled with stone fruit, brioche, vanilla and toasted nuts with nuances of gun smoke and spice. RABOBANK NEW ZEALAND CHAMPION CHARDONNAY Lake Chalice The Raptor Chardonnay Marlborough (L) $27.00 Suggested matches seafood pasta poultry citrus and vinaigrette dishes cream or garlic-flavoured dishes 20 AIR NEW ZEALAND WINE AWARDS

12 Aromatics New Zealand produces vibrant and regionally distinctive aromatic white wines. Alongside riesling, gewürztraminer and pinot gris, which make up the majority of aromatic wine plantings, there are a number of other varieties that are excelling in New Zealand s ideal grape growing conditions. These include, but are not limited to, viognier, albariño, arneis, verdelho and grüner veltliner. Recipe match AROMATIC CHICKEN SALAD Recipe on page 35 GUALA CLOSURES NEW ZEALAND LTD CHAMPION PINOT GRIS PLANT & FOOD RESEARCH CHAMPION RIESLING Yealands Estate Single Vineyard Pinot Gris Awatere Valley Marlborough Peter Yealands Riesling Marlborough Beautifully weighted and elegantly expressed, it s delicately layered and textured with fresh pear, jasmine and white nectarine flavours. (L) $22.95 Elegantly perfumed with lemon pith, fresh apple and floral characters, followed by a fabulous linear palate, finishing crisp and dry. (L) $15.99 NEW ZEALAND WINEGROWERS CHAMPION GEWÜRZTRAMINER Johanneshof Cellars Gewürztraminer Marlborough Classic perfumed aromas of mango, floral and spice lead to a persistent palate that s refined and plush at the same time. (L) $29.00 PORT NELSON LIMITED CHAMPION OTHER WHITE STYLES Waimea Family Estate Albariño Nelson A gorgeous food-friendly wine showing fine texture, lovely palate weight and crisp acidity, with citrus, stone fruit and almond notes. (L) $29.99 Suggested matches spicy cheese chicken seafood salad and raw vegetables citrus and vinaigrette dishes 22 AIR NEW ZEALAND WINE AWARDS

13 Sweet Wine An exciting selection shows New Zealand can produce some great sweet wines over a range of styles and several grape varieties. Exquisitely styled showing lemon curd, floral, mandarin and subtle white honey notes with an elegantly sweet, refreshing palate. BITE MAGAZINE CHAMPION SWEET WINE Seifried Winemakers Collection Sweet Agnes Riesling Nelson (L) $26.00 Suggested matches fresh fruit a classic match with peaches or nectarines fruit tarts, pies and crumbles blue cheeses Recipe match BLUEBERRY AND RASPBERRY TART Recipe on page AIR NEW ZEALAND WINE AWARDS

14 Sparkling Produced using the classical Champagne varieties and using méthode traditionelle techniques, New Zealand sparkling wines are a fantastic value-formoney alternative to Champagne. A brilliantly composed sparkling wine; it s harmonious and engaging with notes of macaroon, stone fruit and floral. Recipe match LIME AND BASIL CURED KING SALMON TARTARE Recipe on page 36 WINEWORKS LIMITED CHAMPION SPARKLING WINE Nautilus Cuvée Brut Marlborough NV nautilusestate.com (L) $42.00 Suggested matches cheese seafood salad and raw vegetables citrus and vinaigrette dishes cream or garlic-flavoured dishes 26 AIR NEW ZEALAND WINE AWARDS

15 Rosé New Zealand rosé is becoming more than just a pretty face. An increasing number of wineries are planning in advance to make great rosé and succeeding. These are beautifully coloured wines with a range of pink hues. On the palate they show finesse with texture and ripe berry fruit flavours. Recipe match ROAST BEETROOT WITH COLOURFUL TOMATOES Recipe on page 36 Inviting aromas of melon, peach and fresh strawberry lead to a beautifully poised palate with lingering flavours. TOAST BY LIQUORLAND CHAMPION ROSÉ Aspiring Flats Rosé Central Otago (L) $24.99 Suggested matches antipasto light salads light pasta or rice dishes, especially with seafood grilled fish or chicken goats cheese 28 AIR NEW ZEALAND WINE AWARDS

16 Pinot Noir New Zealand pinot noir shows the fine tannins and elegance of good Burgundy with the added excitement of vibrant, intense fruit and secondary herbal, spice and game characters. The Wairarapa wines are full-bodied and dense with rich dark plum and chocolate flavours. Marlborough and Nelson show complex, tight structure with bright cherry flavours. Waipara Valley pinot noir shows hints of pepper and spice whilst Central Otago are known for their herbal notes, berryfruit and firm tannins. Ripe and fragrant, showing black cherry, roasted beet and clove notes, plus rich texture and dried herb complexity. JF HILLEBRAND NEW ZEALAND CHAMPION PINOT NOIR Brightwater Vineyards Pinot Noir Nelson (L) $28.00 Suggested matches duck pork lamb beef cream or garlic-flavoured dishes Recipe match RACK OF LAMB WITH CRISPY POTATOES AND A VEGETABLE BRAISE Recipe on page AIR NEW ZEALAND WINE AWARDS

17 Full-bodied Red Wine Bordeaux varieties cabernet sauvignon and merlot, and syrah dominate the production of full-bodied reds in New Zealand. There is a small but increasing number of other red varieties succeeding in vineyards across a wide range of regions. Sangiovese, dolcetto and montepulciano are planted throughout New Zealand. There are also some exciting examples of grenache, malbec and tempranillo, primarily within the key red-wine producing region of Hawke s Bay. Recipe match VENISON MEDALLIONS WITH SPINACH AND MUSHROOMS Recipe on page 37 COAST FM CHAMPION MERLOT, CABERNET AND BLENDS Powerful and graceful at the same time; notes of dark plum, violet, game and spicy oak, combined with a rounded mouthfeel. Saint Clair Pioneer Block 17 Plateau Merlot Hawke s Bay (L) $37.90 Concentrated, seamless and meltingly delicious; with notes of blueberry, toasted almond, violet and spicy oak. FRUITFED SUPPLIES CHAMPION SYRAH Church Road McDonald Series Syrah (L) $26.59 Suggested Matches cheese pasta venison, lamb or beef garlic-flavoured dishes 32 AIR NEW ZEALAND WINE AWARDS

18 Recipes Tomato and Courgette Tart Moroccan Fish with Couscous Aromatic Chicken Salad Blueberry and Raspberry Tart (Serves 4) Wine match: sauvignon blanc Meltingly good butter puff pastry is the perfect carrier for these summer ripe tomatoes and courgettes. Top with basil pesto a classic combination that you can t beat. (Serves 4) Wine match: chardonnay Marinating the fish will enable the flavours to mingle and develop but if in a hurry you can skip this step. Serve the baked fish with well-seasoned couscous. (Serves 4) Wine match: aromatics Fresh herbs are magic with the chicken in this salad. Use a mix of Vietnamese mint and garden mint and a little Thai basil is good too. (Serves 6) Wine match: sweet wines You can use other summer fruits such as sliced apricots or peaches. If you prefer a warm filling, make the pastry cream after you have cooked the pastry. 2 sheets butter puff pastry, slightly defrosted 1 egg, lightly beaten small Roma tomatoes, cut in half lengthwise 1 tsp sugar 2 Tbsp basil pesto 4 small, firm courgettes, trimmed Juice of 1 lemon ¼ cup olive oil 1 cup small basil leaves 1 cup picked watercress 1 fennel bulb, very thinly sliced (if available) 1. Preheat the oven to 200 C. 2. Lightly flour the bench top and place pastry sheets one on top of the other. 3. Roll out the pastry into a round, large enough to fit your baking tray (at least 26cm). 4. Use a large sharp knife to trim the pastry to make it round in shape, if necessary. Lightly cut a 2.5cm border all the way around the rolled-out pastry. 5. Using a fork, lightly prick the outside edge if you don t want the pastry to puff too much. 6. Place the pastry in the refrigerator to firm up and rest for at least 30 minutes. 7. Remove the pastry from the refrigerator and brush with the egg wash. 8. Place the tomatoes in a bowl with the sugar and season with salt and freshly ground black pepper. Arrange tomatoes over the pastry. 9. Place the tart in the oven and turn the heat up to 210 C so the pastry begins to cook quickly. Cook for minutes until the pastry is well browned around the edges and base with no sign of any wet looking patches. 10. Remove from the oven and place on a wire rack for 10 minutes. Drizzle over the basil pesto. 11. Using your vegetable peeler, slice the courgettes into ribbons, then slice into thin strips. Place in a colander, toss with 2 pinches of salt and leave to stand for 3 minutes. Pat dry with kitchen paper. Place in a large bowl and add the lemon juice and oil and stand for a further 3 minutes. Season with black pepper. 12. Mix basil leaves and watercress through the zucchini and fennel (if using), and place on top of the warm tart. Cut into wedges for serving. 4 fillets firm white fish, boned ( g each) 1 tsp paprika 1 tsp ground cumin Finely grated zest and juice of 1 orange 2 cloves garlic, crushed 3 Tbsp olive oil 2 Tbsp parsley leaves, finely chopped 1. In a small bowl combine the paprika, cumin, orange zest and garlic. Season with salt and freshly ground black pepper and mix to a paste with 1 tablespoon olive oil. 2. Place fish fillets in a shallow ceramic dish and rub with the paste, cover and refrigerate for 1 hour. 3. Meanwhile preheat the oven to 180 C. Line a shallow baking tray with baking paper. 4. In a small bowl whisk together the orange juice, remaining 2 tablespoons olive oil and the chopped parsley. Season well and set aside. 5. Remove fish from the refrigerator and place in the prepared shallow baking tray. Place in the oven and bake the fish for 8-10 minutes until just cooked through. (Cooking time will depend on the thickness of the fish.) 6. Serve the baked fish drizzled with the orange juice dressing, steamed couscous and a big bowl of steamed green vegetables. 4 skinless Rangitikei Free Range chicken breasts 1 lemongrass stalk, white part only 2.5cm piece fresh ginger, peeled and sliced 2 tsp flaky salt 8 whole black peppercorns 1 star anise Dressing 2 spring onions, trimmed and finely chopped 1-2 long red chilies, deseeded and finely chopped, or to taste 1 clove garlic, crushed 3 Tbsp fresh lime juice 3 Tbsp fish sauce 2 Tbsp rice vinegar 1 Tbsp brown sugar Salad 2 carrots, grated ½ cucumber, cut in half lengthwise, deseeded and very thinly sliced ¼ cabbage, very thinly sliced 2 handfuls baby silverbeet leaves, shredded ½ cup fresh coriander leaves, roughly chopped ½ cup fresh mint leaves 1. Place the lemongrass, ginger, salt, peppercorns and star anise in a large saucepan filled with cold water and bring to the boil. 2. Add the chicken breasts, turn off the heat, cover and leave chicken breasts to poach for 1½ - 2 hours. This will depend on weight of chicken breasts. 3. In a large bowl, whisk together the dressing ingredients until the sugar is dissolved. Add the carrot, cucumber, cabbage and silverbeet and toss to combine. 4. Using clean hands, shred the chicken and add to the salad with the fresh herbs. Toss well before serving immediately. Pastry Cream 450ml full cream milk 1 vanilla bean, split in half Pared rind of 1 lemon 5 egg yolks 1 cup caster sugar 2 Tbsp flour 1 Tbsp cornflour Short Pastry 100g butter, softened ¼ cup caster sugar 1¾ cups flour ½ cup cornflour To finish 250g blueberries 250g raspberries Icing sugar for dusting Make the pastry cream: 1. Pour the milk into a heavy-based saucepan with the vanilla bean and lemon rind. Place over a medium heat and bring to just below boiling point. Remove from the heat and allow the flavours to infuse. Remove the vanilla bean and scrape the seeds back into the milk. Discard the lemon rind. 2. Place the egg yolks and sugar in a bowl and using a wooden spoon beat until light and fluffy. Sift in the flours and stir in, followed by the infused milk. 3. Rinse out the saucepan, return the milk mixture and place over a low heat. Stir or whisk continuously until the cream is very thick and you have cooked out the flour taste. Remove from the heat and cover the surface of the cream with baking paper to prevent a skin forming and set aside. Make the short pastry: 1. Preheat the oven to 150 C. 2. Place the softened butter and sugar in a bowl and beat using a wooden spoon until light and creamy. 3. Sift in the flours and mix until the pastry comes together. This pastry has a texture similar to shortbread. 4. Press the pastry into an enamel shallow pie plate or tart tin, using the back of a metal spoon to smooth it out. Prick the base a few times with a fork then place in the refrigerator to firm up for 15 minutes. 5. Remove pastry from the refrigerator and place in the oven. Bake for minutes until lightly golden. Remove from the oven and set aside to cool. To serve: Pile the pastry cream into the centre of the pastry and scatter over the berries. Dust with icing sugar. Recipe supplied by Rangitikei Free Range Chicken 34 AIR NEW ZEALAND WINE AWARDS AIR NEW ZEALAND WINE AWARDS 35

19 Lime and Basil Cured King Salmon Tartare Roast Beetroot with Colourful Tomatoes Rack of Lamb with Crispy Potatoes and a Vegetable Braise Venison Medallions with Spinach and Mushrooms (Serves 8) Wine match: sparkling (Serves 4) Wine match: rosé (Serves 4) Wine match: pinot noir (Serves 4) Wine match: full-bodied red wines This salmon tartare is an ideal dish to serve on festive occasions and is perfect with a glass of méthode traditionelle. The salmon needs hours curing time but then the recipe only takes 10 minutes to prepare. 1 fresh fillet of Marlborough King Salmon, skin on, bones removed (we recommend Regal King Salmon) ½ tsp black sesame seeds to garnish Basil and Lime Cure 2 Tbsp salt 2 Tbsp white sugar ½ cup basil leaves, chopped 2 limes, fine zest Dressing ½ cup basil leaves, chopped 2 spring onions, finely chopped 2 Tbsp lime juice Avocado and Wasabi Mayonnaise ½ ripe avocado, mashed 3 Tbsp Japanese Kewpie mayonnaise 1 tsp wasabi paste to taste 1 lime, juiced 1. Cut the salmon fillet in half and lay one half skin down in a glass dish. Mix the cure ingredients together and sprinkle over the flesh of the salmon. Place the other piece of salmon on top (flesh-side down), so that the two pieces are sandwiched together. Cover the dish tightly with cling film and place a plate on top with a weight e.g. a cast-iron pan. Store in the fridge for hours. 2. Remove the cling film and pour off the liquid from the curing process. Wipe the salmon fillets clean with a paper towel to remove the basil and any excess salt and sugar. 3. Remove the skin from the salmon using a sharp knife. Dice the salmon flesh into 1cm cubes. 4. To make the avocado and wasabi mayonnaise, push the mashed avocado through a sieve and mix with the mayonnaise, wasabi and lime juice. Set aside. 5. Just before serving, mix the diced salmon with the dressing ingredients and season according to taste with a little salt and pepper. 6. Divide the salmon tartare mix between 8 ramekins and press mixture down firmly with the back of a spoon to ensure a firm shape. 7. Place a serving plate on top of each mould and invert. The tartare should unmould onto the plate quite easily. Sprinkle each tartare with black sesame seeds to garnish and serve with the avocado and wasabi mayonnaise. Tip: Ask your fishmonger or seafood counter to remove the pin bones from the salmon fillet. Make sure you ask for Marlborough King Salmon by name to ensure you are getting a New Zealand product. Recipe supplied by Ora King Salmon Oven-roasting beetroot produces a flavour that is concentrated and sweet, quite different from beetroot boiled in water. You can use either method for this salad. Roasting time is dependent on the size of your beets. (This recipe used beets slightly larger than a golf ball.) Dressing 2 Tbsp red wine vinegar 1 tsp wholegrain mustard 1 tsp honey 5 Tbsp extra virgin olive oil Salad 1kg beetroot, similar in size, leaves reserved 250g mixed colour cherry tomatoes, cut in half horizontally 1 handful small basil leaves 4 pita bread 4 Tbsp cottage cheese 1. Place dressing ingredients in a small screw-top jar and season with salt and freshly ground black pepper. Shake well and set aside. 2. Preheat the oven to 180 C. Place the beets in a shallow roasting dish and cover with their own leaves, then cover the roasting dish with foil. Roast beets for minutes until the skins slip off easily and the beets are tender when a sharp knife is inserted. 3. Using your hands, slip away the skins while still warm and slice evenly. Place on a serving plate and scatter over the tomatoes and basil. 4. Drizzle with enough dressing to moisten the salad and serve with toasted pita bread spread with cottage cheese. The perfect spring and summer dinner using fresh vegetables from the markets. Lamb 2 racks of lamb, French-trimmed (8 cutlets per rack) 3 Tbsp olive oil 2 cloves garlic, cut into slivers 4 anchovy fillets, cut into small pieces A few rosemary leaves 2 fennel bulbs, trimmed and thinly sliced Crispy Potatoes 3-4 large floury potatoes peeled and cut into small cubes, about 2.5cm 3 Tbsp olive oil 3 small sprigs fresh rosemary Vegetable Braise 1 bunch baby carrots, trimmed and scrubbed, cut any larger carrots in half lengthwise Juice of 1 lemon 2 cloves garlic, crushed 2 Tbsp olive oil 2 cups vegetable stock spears asparagus, trimmed and cut in half on the diagonal 100g snow peas, trimmed 100g sugar snap peas, trimmed 200g young spinach leaves, stalks removed 1. Preheat the oven to 230 C and place a roasting dish in the oven to heat. 2. Rub the lamb racks with 1 tablespoon of oil. Make small slits in the meat at intervals and place in the slivers of garlic, the anchovy pieces and push in rosemary leaves. 3. Heat a large frying pan until hot and quickly brown the lamb racks (meat side only). Remove the roasting dish from the oven, and place in the sliced fennel. Sit lamb racks on top. Drizzle over remaining oil and grind over black pepper. 4. Place lamb racks in the oven and roast for 15 minutes the lamb should be well browned and the meat still pink. 5. Remove racks from the oven and sprinkle with salt. Cover loosely with foil and a clean tea towel. Rest minutes. 6. Boil potatoes in lightly salted water until they are just cooked. Drain well and place in a shallow roasting dish. Drizzle with the oil and sprinkle with salt. Toss well to ensure they are sitting in a single layer. Add rosemary sprigs and place in the oven to roast until crisp. 7. Place the carrots in a saucepan with lemon juice, garlic, oil and vegetable stock. Bring to the boil, then reduce heat and simmer until the carrots are beginning to soften. Add the asparagus, snow peas and sugar snaps. Place the spinach on top and allow to wilt. Stir the wilted spinach through the other vegetables and simmer for 2-3 minutes until all the vegetables are just tender. Season with salt and freshly ground black pepper, before placing in a warmed serving bowl. 8. Carve the lamb racks into cutlets and serve with the crisp potatoes and vegetable braise with all its juices. A classic combination that can go from a family meal to a dinner-party dish. Serve with rice or plainly boiled new potatoes. 400g venison medallions 25g butter 3 Tbsp olive oil 400g flat or button mushrooms, wiped and cut into quarters 200ml chicken stock 350g spinach, stalks removed and well washed 100ml double cream ¼ cup freshly grated parmesan cheese 1. Place the butter and 2 tablespoons of oil in a wide heavy-based saucepan over a medium heat. When the butter is sizzling, add the mushrooms and cook until they are just beginning to colour. 2. Pour in the stock, bring up to the boil, then reduce heat and simmer for a few minutes until the stock is syrupy. Remove from the heat and set aside. 3. Heat a large frying pan over a medium-high heat and place in the spinach with just the water that is clinging to its leaves and allow to wilt. Do this in batches to avoid overcrowding the pan. Set aside in a colander to drain. 4. Rub venison medallions with remaining 1 tablespoon of oil and season with freshly ground black pepper. Return the frying pan to heat on a high heat and cook the venison medallions for 2-3 minutes on each side. Remove to a warmed plate, season with salt and cover loosely with foil. Leave to rest while you finish the vegetables. 5. Add the drained spinach to the mushrooms and return to the heat to warm through. Add the double cream and heat. Stir through the parmesan cheese. 6. Serve venison medallions with the mushrooms and spinach, and season with ground black pepper. 36 AIR NEW ZEALAND WINE AWARDS AIR NEW ZEALAND WINE AWARDS 37

20 Gold Medal Winners Sauvignon Blanc Delta Hatters Hill Sauvignon Blanc Marlborough (L) $27.00 Rapaura Springs Reserve Sauvignon Blanc Marlborough (O) $18.99 Saint Clair Premium Sauvignon Blanc Marlborough (O) $21.50 The Ned Waihopai River Sauvignon Blanc Marlborough (O) $19.95 Vidal Estate Sauvignon Blanc Marlborough (O) $15.99 Lowlands Sauvignon Blanc Marlborough (L) $18.00 Saint Clair Pioneer Block 3 43 Degrees Sauvignon Blanc Marlborough (L) $26.90 Saint Clair Wairau Reserve Sauvignon Blanc Marlborough (L) $33.90 Starborough Sauvignon Blanc Marlborough (L) $20.00 Tohu Mugwi Reserve Sauvignon Blanc Marlborough (E) $21.95 Volcanic Hills Sauvignon Blanc Marlborough (L) $23.95 Chardonnay Lake Chalice The Raptor Chardonnay Marlborough (L) $27.00 Mission Estate Jewelstone Chardonnay Hawke s Bay (E) $33.99 Church Road Grand Reserve Chardonnay (L) $48.99 Nautilus Chardonnay Marlborough (L) $34.90 Villa Maria Library Release Chardonnay Hawke's Bay (E) $49.99 Villa Maria Reserve Chardonnay Hawke's Bay (L) $32.99 Villa Maria Single Vineyard Taylors Pass Chardonnay Marlborough (L) $35.99 Esk Valley Chardonnay Hawke's Bay (L) $29.99 Kim Crawford Small Parcels Wild Grace Chardonnay Hawke s Bay (L) $33.00 Saint Clair Pioneer Block 10 Twin Hills Chardonnay Marlborough (L) $32.90 Saint Clair Pioneer Block 11 Cell Block Chardonnay Marlborough (L) $32.90 Whitehaven Chardonnay Marlborough (L) $24.90 Pinot Gris Yealands Estate Single Vineyard Pinot Gris Awatere Valley, Marlborough (L) $22.95 Greystone Pinot Gris Waipara Valley (L) $27.00 Isabel Pinot Gris Marlborough (L) $22.00 Saint Clair Premium Pinot Gris Marlborough (L) $21.50 Brightwater Vineyards Pinot Gris Nelson (L) $22.00 Catalina Sounds Pinot Gris Marlborough (L) $25.00 Dashwood Pinot Gris Marlborough (L) $19.00 Saint Clair Godfrey's Creek Reserve Pinot Gris Marlborough (L) $30.90 Villa Maria Single Vineyard Seddon Pinot Gris Marlborough (L) $30.99 Riesling Peter Yealands Riesling Marlborough (L) $15.99 Ceres Black Rabbit Vineyard Riesling Central Otago (E) $25.00 Spy Valley Envoy Riesling Marlborough (E) $29.99 Allan Scott Family Winemakers Riesling Marlborough (O) $18.00 Archangel Stefania Riesling Central Otago (E) $23.00 Terra Sancta Miro's Block Dry Riesling Central Otago (L) $26.95 Waipara Springs Riesling Waipara Valley (O) $19.00 Gewürztraminer Johanneshof Cellars Gewürztraminer Marlborough (L) $29.00 Lawson's Dry Hills Gewürztraminer Marlborough (L) $25.00 Whitehaven Gewürztraminer Marlborough (E) $22.90 Other White Varieties Waimea Family Estate Albariño Nelson (L) $29.99 Sweet Wine Seifried Winemakers Collection Sweet Agnes Riesling Nelson (L) $26.00 Giesen The Brothers Late Harvest Sauvignon Blanc Marlborough (L) $29.99 Awatere River by Louis Vavasour Late Harvest Gewürztraminer Marlborough (E) $50.00 Sileni Exceptional Vintage Pourriture Noble Marlborough (L) $32.00 Rosé Aspiring Flats Central Otago Rosé (L) $24.99 Gladstone Vineyard Rosé (E) $25.00 Sparkling Nautilus Cuvée Marlborough Brut NV (L) $42.00 ELITE GOLD Daniel Le Brun Méthode Traditionnelle Blanc De Blancs Marlborough (E) $39.99 Akarua Vintage Brut Central Otago (L) $45.00 Deutz Marlborough Cuvée Blanc de Blancs (L) $32.99 Pinot Noir Brightwater Vineyards Pinot Noir Nelson (L) $28.00 Spy Valley Pinot Noir Marlborough (O) $31.99 Akitu A2 Pinot Noir Central Otago (L) $29.99 Coal Pit Tiwha Pinot Noir Central Otago (L) $42.00 Giesen Single Vineyard Selection Ridge Block Pinot Noir Marlborough (L) $59.99 Kuru Kuru Pinot Noir Central Otago (L) $38.00 Craggy Range Single Vineyard Pinot Noir Te Muna Road Vineyard Martinborough (O) $ AIR NEW ZEALAND WINE AWARDS AIR NEW ZEALAND WINE AWARDS 39

21 Gold Medal Winners Pinot Noir (cont) Fifth Bridge Pinot Noir Central Otago (L) $26.00 Greylands Ridge Pinot Noir Central Otago (E) $35.00 Haythornthwaite Beverley Reserve Pinot Noir Martinborough (E) $49.00 Julicher Estate Pinot Noir Martinborough (L) $42.00 Junction Possession Pinot Noir Hawke s Bay (E) $25.00 Tarras Vineyards Single Vineyard The Canyon Pinot Noir Central Otago (L) $59.99 Te Tera Pinot Noir Martinborough (O) $29.00 The Boneline Waimanu Pinot Noir Waipara Valley (E) $40.00 Villa Maria Reserve Pinot Noir Marlborough (L) $50.99 Villa Maria Single Vineyard Southern Clays Pinot Noir Marlborough (L) $54.99 Villa Maria Single Vineyard Taylors Pass Pinot Noir Marlborough (L) $54.99 Syrah Church Road McDonald Series Syrah (L) $26.59 Matua Single Vineyard Syrah Hawke's Bay (E) $48.99 Beach House Syrah Hawke s Bay (E) $28.00 Church Road Grand Reserve Syrah (E) $48.99 Elephant Hill Syrah Hawke s Bay (L) $34.00 Ngatarawa Proprietors Reserve Syrah Hawke's Bay (E) $39.00 Sileni Estate Selection The Peak Syrah Hawke s Bay (L) $32.00 Merlot, Cabernet and Blends Saint Clair Pioneer Block 17 Plateau Merlot Hawke s Bay (L) $37.90 Vidal Reserve Hawke's Bay Merlot Cabernet Sauvignon (L) $19.99 Babich The Patriarch Cabernet Sauvignon Malbec Merlot Hawke s Bay (L) $70.00 Newton Forrest Cornerstone Cabernet Sauvignon Merlot Malbec Hawke s Bay (E) $60.00 Selaks Founders Merlot Cabernet Hawke s Bay (L) $25.99 SOHO Revolver Merlot Cabernet Franc Malbec Waiheke Island (L) $37.00 One Standard Drink One Hour to Process WINE AVAILABILITY AND PRICING The key below indicates quantities available for sale by wineries by entry category as at 30 November. If you cannot find any of the Gold Medal wines, please contact the winery directly. (O) Open 2,500 cases (L) Limited 250 cases (Note: sparkling 100 cases, sweet wine 55 cases) (E) Exhibition 50 cases *Prices do vary between winery and low to high volume wine sales outlets, and therefore cannot be guaranteed. All prices are quoted in New Zealand dollars. 40 AIR NEW ZEALAND WINE AWARDS AIR NEW ZEALAND WINE AWARDS 41

22 TOP QUALITY & TASTE FROM THE FARM Thanks to our Sponsors NAMING RIGHTS SPONSOR ASSOCIATE SPONSORS SILVER SPONSORS EXHIBITION SPONSORS CORN-FED CHICKEN PRODUCT SPONSORS airnzwineawards.co.nz 42 AIR NEW ZEALAND WINE AWARDS AIR NEW ZEALAND WINE AWARDS 43

23 Wines that speak... These wines are in conversation with the land, the people and our way of life.