Most Americans come to know wines from New Zealand through a glass of Sauvignon Blanc from Marlborough and recently the fantastic Pinot Noirs from the Central Otago.  But much like Australia, New Zealand has a great diversity of wine-growing areas too.  While these two signature styles seem enough for a smaller country to hang its hat on, this dual island nation has a much broader range of styles to offer.

Located on the south-eastern coast of the North Island, Hawke’s Bay is a relatively large and diverse wine region that has been making big waves in production of fuller-bodied reds blended from Bordeaux varieties such as Merlot, Cabernet Franc and even a little Malbec.  Traditionally, Cabernet Franc is most encountered in the cooler Loire Valley in France, where it is relied on heavily for its best red wines; it mostly plays second or third fiddle to others elsewhere.  Though often in the shadows of international greats Merlot and Cabernet Sauvignon, Cabernet Franc has a high pedigree; the more famous Cabernet descended from a cross between Cabernet Franc and Sauvignon Blanc.

This month we are excited to feature a rich version of this underappreciated variety produced from a sophisticated and arcadian producer from NZ.  Pyramid Valley Vineyards operates by the principles of biodynamics and makes wine very expressive of its origins.  For brevity’s sake, their wine is made in a very natural and traditional way, producing wines that are distinctive and memorable.  We find their expertise and production methods to be filled with wisdom and truly inspiring.

 This wine is dry and fuller-bodied with rich and balancing acid.  There are notes of raspberries, blackberries and dark cherries with black tea, dark chocolate and light floral tones.  The fruit strikes a great balance with the building tannins, making this wine suitable for medium meats and sauces.