A couple of friends and I decided to try some kiwi wines, given the previous Gibbston Valley and Trinity Hill were soooo good. One friend brought two bottles from his trip to New Zealand, and I provided two bottles from my "stash" (Te Mata). Not gonna lie, it's and apples and oranges comparison…. money does seem to matter.

Gibbston Valley, GV Collection, Sauvignon Blanc, 2023, 13% abv.

Nose: initially a fruity sprite, a mixture of lemons and limes, hint of BBQ corn, then after air time and some more realistic temperatures I get light candied peaches which intensify with time, light candied plums, salty, juice from canned abalone supported by a bit of cold juice from steamed clams (isn't that residual white wine?), sounds quite maritime but the fruit keeps it in check. With time, and even after a day in the fridge, there is a consistent canned corn aroma.

Palate: medium body and oily, entry is green grape juice, with a good dose of grape skins, mid palate shows green grape juice, candied green grapes, lemons, a bit of vanilla, bit of caramel candy, drops of acacia and floral honey, back palate shows support from candied peaches and hints of alcohol. I am a bit perplexed as to why there are these vanillin elements as well as the alcohol. Interestingly, with significant air time, and even after a day in the fridge, there is a consistent light canned corn flavor.

Finish: medium, widwspread alcohol, green grape jelly, light vanilla butter, a plethora of unripe tropical fruit, but a buttery lychee stands out.

Vernacular: nose is a mix of yellow and stone fruits, maritime, secondary (corn). Medium bodied, medium acidity, soft well integrated tannins, light minerality, high alcohol. Medium finish emphasizes the alcohol and also shows some acidic tropical elements.

Surprised there was a prevalent presence of alcohol at only 13% abv. There is fruit (grapes, lemons), tropical fruit (lychee), vegetables (canned corn), and swathes of alcohol. Not what I expected from a kiwi SB. Still, not as good as their Pinot Gris special.

Grade: C+

Craggy Range, Gimblett Gravels Vineyard, Chardonnay, 2022, 13.0% abv.

Tech sheets say it's hand harvested at an average of 37hl/ha with an average of 21 brix. 100% whole bunch fermentation in French oak barriques. Also aged for 9 months in French oak barriques of which 27% were new wood. Yes to fining ans filtration. Bottled December 2021. Shouldn't this be a 2021 vintage then?

Nose: initially that standard herbal/boiled pork on pop, then some chemicals, some alcohol, with time there are reductive elements, light rust, flint, burnt matchstick, with more time it adds toast, light vanilla cream, light pink rubber eraser. I really start too early.

Palate: light to medium body, but the mouthfeel eventually dries a little to a powdery juice, entry is a little sour, basic "acidity", mid palate shows more yellow fruit, mostly lemon soda, showcasing increasing toasted oak and vanilla on the retroactive olfaction, some alcohol, but the flint and rust never seem to disappear and are now accompanied by ferric green grapeskins, back palate shows the wood influence with cream, bits of vanilla syrup. All vanilla cream elements appear to amplify slightly as the glass temperature warmed. To be honest, reminds me of some reductive Meursaults. Not my cup of tea.

Finish: short, acidic yellow fruits, the same reductive elements, and alcohol for some reason which coats my tongue. With time and as the glass warmed, the finish showed more vanilla-wood elements.

Vernacular: nose is reductive yellow fruits, hint of flint, rubber, dirty vanilla cream. Not sure if "dirty" is Vernacular. Body shows light to medium body, medium acidity, moderate to strong wood influence with reductive elements and tannins, alcohol. Finish is short and reflective of the palate, but with a higher presence of alcohol.

Grade: C+

Te Mata, Hawke's Bay, Pinot Noir, 2021, 13.5% abv.

Nose: medium purple grapes, definitely ferric pruple grapeskins, these make way to medium strawberries, potent strawberry jam, some ripe cherries, bit of black plums, bit of shoe polish, medium simple syrup, overall strong berry citrus.

Palate: light body, entry is a bit of diluted black vinegar, light grape juice, a bit of dull diluted soy sauce, mid palate shows the wood branches, general berry citrus which transitions to blackberry leadership on subsequent sips, back palate is sweet, more pronounced on the berry citrus, major blackberries, hint of raspberries, wood branches and vines are also more pronounced, bit of grape vine. Sigh.

Finish: medium, dryness intensifies after each sip, major blackberries supported by red and purple fruit citrus, tannin residue.

Vernacular: nose is red fruit, showing berry citrus. Light bodied with moderate acidity, soft silky tannins which become chalky, light minerality, little to no alcohol presence. Finish is medium, dry, reflecting and amplifying the acidity, tannic.

A very blackberry forward boiled grape juice. Quite sweet. Other than that, a typical red. Got this for KRW₩44.9K, or about USD$33, in South Korea.

Grade: C+

Te Mata, Hawke's Bay, Chardonnay, 2022, 13% abv.

Nose: initially boiled pork/herbal on pop, then bit of green grapeskin, old sour cream, not much going on at all temperatures.

Palate: medium to full body, entry is a bit savory, more soup-like than juice bit flows like juice, mid palate shows a set more sour than tart, with lowering temperatures it presents itself as being more creamy, mostly cheese, honey-sweet, bit of white fruit-flavored milk, but with more air time there are wisps of peaches and also limited tropical elements such as unripe pineapples and diluted lychee, back palate brings out warm lemon/lime sprite, a slight bitterness, chooped green onion stems, unripe pineapples ripen, continues the creaminess as the glass cools. No real vanilla, butter, caramel, or butterscotch.

Finish: medium and somewhat savory, initially public swimming pool chlorine, hint of iron, herbal cooking spices like oregano and dried parseley, slight bitterness that continues from the back palate, hints of fruit-flavored green leaf veggies, alcohol, and canned pineapples. Yeah, the savoriness is difficult to describe.

Vernacular: nose is herbal, medium bodied creaminess, unstructured, medium acidity, light to medium minerality, little to no wood influence, alcohol is present. Finish continues the palate with more emphasis on minerality and alcohol.

These practical tasting notes were before food. Had a Korean-italian pizza ("signature" with toppings of bulgogi, pepperoni, olives, onions pickled peppers, cherry tomatoes, and arugala. Of course it didn't match, but the notes remained somewhat the same before and after. Surprisingly, with signidicant time it got honey-sweet and showcased bits of pineapple, but overall still quite plain. Prefer the Craggy Range. Not sure if it's complex, but I am not giving it the benefit-of-a-doubt this time. Got this for KRW₩37.9K, or about USD$28, in South Korea.

Grade: C+