Friends of the ‘Fo, you’ve been calling out for more Kiwi pinot and we’ve delivered. Crafted by a boutique winery from a little patch of paradise in an undiscovered region, this wine is a prime candidate for New Zealand’s best kept secret. With its vivid, expressive fruit and seriously attractive price, it won’t be long before the cat is out of the bag.
Heralding from Nelson, a small wine region at the northern end of the South Island, this pinot is bursting with aromas of bright cherries and plums that play with floral, gamey notes. Dangerously drinkable, the palate is vibrant, juicy and smooth.
While Nelson is located within the shadow of its more famous Marlborough neighbour, it consistently wins more awards than any other NZ wine region per hectare of vines planted. The sunshine and sea breezes of the region produce beautifully balanced fruit that is harnessed in elegant wines. And they’re starting to get noticed. Our advice; get onto this dark horse region and pinot before it bolts.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- New Zealand
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Family owned and operated for three generations, Brightwater Gravels is a boutique Nelson winery with a focus on producing balanced, elegant and food friendly wines. Nestled in between the Wai-iti and the Wairoa rivers, the crops occupy free draining alluvial soils and are blessed with generous sunshine, which in turn produce bright and intense varietals that showcase the family's passion and terroir with honesty and flair.
Alright, so either this doesn't have a specific region (don't box me in!) or it's so secret we can't even tell you the region it comes from. Either way, I'm excited!
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Herb and lemon roast chicken
- 2 tablespoons unsalted butter, softened
- 5 garlic cloves, 1 minced
- 1/2 teaspoon minced rosemary plus 2 rosemary sprigs
- 1/2 teaspoon minced thyme plus 2 thyme sprigs
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- One 4-pound chicken, at room temperature
- 1 large onion, cut into 8 wedges
- 1 lemon, cut crosswise into 8 rounds
- 1/2 cup chicken stock or low-sodium broth
- Preheat the oven to 425° and position a rack in the lower third of the oven. In a bowl, mix the butter with the minced garlic, minced herbs and the lemon zest and season with salt and pepper.
- Pat the chicken dry. Rub half of the herb butter under the skin and the rest over the chicken; season with salt and pepper.
- Set the chicken breast-side-up on a rack in a roasting pan. Scatter the onion, lemon, garlic cloves and herb sprigs and add 1/2 cup of water. Roast for 30 minutes, until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down and roast for 20 minutes longer, until the skin is lightly browned.
- Using tongs, turn the chicken breast-side-up. Add another 1/2 cup of water. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 175° to 180°.
- Tilt the chicken to drain the cavity juices into the pan; transfer the bird to a cutting board. Remove the rack from the pan and spoon off the fat. Set the pan over high heat. Add the stock and cook, scraping up any browned bits. Press the lemon to release the juices. Carve the chicken and pass the chunky jus at the table.
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...