Waimea Estate Grüner Veltliner 2016
- Light, aromatic
Normally, grüner veltliner makes one think of Austrian wine taverns or the rolling hills of Domain Wachau. But did you know that our Kiwi neighbours are actually crafting a pretty damn good gruner out on the Waimea plains? Well, you do now. And it’s got a stack of Chan and Kim stars stuck to its label, too.
Like all good grüners, this white winner is perfumed on the nose but slightly savoury on the palate. It’s got a touch of dill, a smattering of pepper and a lingering mineral finish. If you like your whites dry, delicious and super compatible with food then give us your best Arnie Shwarzenegger impression and dive right in, bro.
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- Serving Temp.
Nelson, right at the top of the south island, vies for New Zealand's best wine region. Its wine history dates back to 1800s German settlers, but the modern industry kicked off in the 1970s. It boasts a vibrant arts and café scene, and although you will see New Zealand's usual suspects (pinot, chardonnay, sauvignon blanc and aromatic whites), many of the wines are as eclectic as the people who live here.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Oysters with Japanese sauce
- 3 tsp soy sauce
- 1/4 cup (60ml) seasoned rice vinegar*
- 1/2 tsp finely grated ginger
- 16 freshly shucked Pacific oysters
- 1 Lebanese cucumber, cut into julienne
- 50g flying fish (tobikko) or salmon roe
- Mix the soy sauce, vinegar and ginger in a small bowl then refrigerate until ready to use.
- Just before serving, place oysters on a bed of crushed ice or rock salt for presentation. Spoon the dressing over, then top with cucumber and roe. Serve.