Category Archives: Reviews

Get Some In You: Milton Shotberry Chardonnay

As if I couldn’t proclaim my love for Milton enough– I dug this sweet wee thing out after purchasing it yonks ago, and oh my, it did not disappoint, not one bit. Delish.af458decc1d611e2ae9022000a1f9a21_7 Milton Crazy by Nature Shotberry Chardonnay, Gisborne 2010

I’ve gone off Chardonnay recently- the world went crazy for it and, and with craze came bulk plantings, planting still dominating in locations suited SO BADLY for the grape, no naming names. What’s worse with this craze- particularly in NZ- was oak. So much oak. So bad that the term ‘oak bomb’ was thrown around with every second wine off the shelf. I even had a lady come up to me with a Chardonnay I had served her, telling me I had poured her a Sauv- no Miss, this was a Chardonnay, It just was only partially aged in oak- It was probably more pure to the grape than any Chardonnay she had drunk in her life.

The world had been Oak-bombed.

But back to the point- amongst all this craze, there was a place that did its fad fuelled plantings just right- the Mendoza region of Argentina- and what came from this was the Shotberry clone- small intense and aromatic for a grape usually renowned for its ‘Subtle’ character  to be then planted in James Miltons organic, sun drenched Gisborne vineyards.

Ripe and full of fruit forward flavors- bright and ripe peach and nectarine zested up by lemon and a tingly acidity, but also softened by sweet blossom aromas. Its balanced, fresh, full of flavour and easy drinking but interesting that makes for a wine completely enjoyable  but not too much for a summer poolside indulgence (I wish)

PS, How alty is that label? Alty as hell is correct.


Get it in you through the Gisbrone Cellar Door, Online at or Pretty much Everywhere in NZ


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Grapes of Gatsby

Last night signalled the end of like a three hundred year hype for The Great Gatsby. Carpet rolled, suits donned and popping bottles. I’m not one to wank on about ‘life of the rich and famous’, but The Great Gatsby is a work like no other, and F. Scott Fitzgerald is probably history’s most successful alcoholic, so I feel like an event like this deserves the E! style coverage I’ve got going on about now. but before I dig into the bubbles any further, let us first all appreciate this….


One picture instantly validates it as the best party in the world.

Fitzgerald and booze are no strangers, and the drink followed him closely during his short existence, in his 20s introducing himself as “F. Scott Fitzgerald, the well-known alcoholic”, writing the compilation On Booze and living the Champagne drenched lifestyle of his social status.

So it was no surprise to find the premier both lavish and booze fuelled like the 1920s of my dreams. But champagne? not the nights superstar. Instead the toxin of choice came in the form of Ferrari Metodo Classico, a Methode Traditionelle from Alto Adige, Northern Italy. Made 100% from the Chardonnay grape (one of the three main components in Champagne), lemon, apple and floral notes are light and crisp, and notes of yeast delicate, its restrained compared to the bakery of champagne, and I’m literally salivating.

Ferrari is the it  tipple for the more cultured – think the Venice film festival and Prada. Thank the lord. Its probably the most refreshing thing not to see such Hollywood acts of poppin’ bottles of Moët & Chandon and throwing their money around. A new, and not inferior, bubble is nice, as is the price tag (you can get the Ferrari Metodo NV for $30). yes. please. 

Baz, I raise a glass to you.


A Touch of Italy distributes Ferrari Metodo Brut NV, find it here

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For my current study, I’ve written a book review on a piece based around a prominent wine personality- here is my (edited) review on “A Life Uncorked” by Hugh Johnson, the done it all and know it all of the wine world- first and foremost a wine writer (The World of Wine Atlas, The Pocketbook of Wine, The Story of Wine, Vogue Contributor, Editor of Food and Wine) and even more so, a wine fanatic. He is the bomb diggity.

Hugh paints the picture of your stereotypical wine connoisseur from the start of his bountiful 40 years in wine. It began when a roommate returns home from a black-tie dinner in Cambridge presenting two glasses of burgundy- same vintage, adjacent vineyards, but tasting completely different. This was his first foray into a lifelong curiosity into wine, “A curiosity that still makes me impatient to see what lies under every cork”. The stereotype unashamedly remains- residing in Elizabethan ‘Sailing Hall’, his wine of choice is the Claret (British slang for Red Bordeaux), and more often than not the said clarets are drunk in his beloved garden, under the shade of an apple tree, his nose red, face in a smile- high class british wine lover 101. Throughout Uncorked we begin to understand his position in a breed of highly influential Englishmen, with a love for wine, and the aim of presenting the glories of it (mainly French) to the common wine lover, with a knowledge and talent of an elite few.

hugh johnson cheerio

Though we see very much of the scholar within Johnson throughout Uncorked, it is the curiosity within him that I found most engaging, and presents an array of episodes far further than those of your standard Wine Commentator. We see him collecting and designing wine glasses, with a brief of being unfussy but made for enjoyment and affordability, resulting in ten different styles, made specifically for the absolute enjoyment of ten different varietals. Frustrated with descriptive terms of vogue, e.g. ‘fruit driven’ and ‘mineral’, he designed a ‘Taste Tunnel Experience’ for the Sunday Star Times Wine Club, where large glasses were filled with the physical items that would typically be smelt or tasted for various wine varietals- liquorice, pipe tobacco, stewed plums, raspberries and a small amount of leather to represent Syrah, for example. Johnson talks in length of when his curiosity “got the better of him” and forayed into the science of wine, planting a vineyard in Bourbonnais, albeit far from other vintner’s eyes, or his position as a member on the board of Chateau Latour- one of the great first growth chateau’s of the 1885 Bordeaux classification, that still holds its place as a great today- well worth the hefty price tag.

As Johnson takes us through his cellar, pulling out reds, whites and sparkling’s, each vintage inspires a moment of his life- career, family, travel and tragedy, his cellar is a living time machine, that takes an reader through prolific moments of his life. The alone vintages can tell stories of their own- of luxury, of war, of a culture, of a family. Johnson can pull a story from a wine, the same way a fragrance evokes a memory. Bubbly takes the reader on a trip through time, where we meet a Dom Perignon that waits for bubbles to steady themselves before bottling, harvest workers drinking on the job from half fermented barrels- one of the first discovery of the CO2 effect on the brain, we then visit the Pol Rogers Salon in Epernay, experience Johnsons showman ship of sabre-ing the foil and cork off a bottle of champagne (successfully, and not so successfully) and a formula one drivers love affair with Mercier.

As we divulge deeper into Johnsons cellar, we find all quantities and vintages of Chablis, bountiful stocks of Bordeaux, Prosecco for the more casual celebration, German Rieslings, the odd red burgundy and even a case of 1911 Perrier-Jouet, and with all these wines, come hand in hand with stories, intelligence and a great undying passion for each. Uncorked is so full of old world wine, that Johnson seems a little out of touch with the modern wine landscape- it reads almost as history book, and with almost 400 pages, can get a little tiresome. Johnson impresses on almost every page with wines rich with history that one could barely imagine, and his passion for it is infectious, but still it reads cheerfully and clichés are strewn through, but comfortably- it would be nice to read something in there a little more far flung or “off the map”.

What I found most interesting from Uncorked is the Johnson is all in all a wine lover. Wine, for him, is for drinking with food, not other wines; he calls himself not a wine critic when it comes to writing, but a commentator. Johnson scoffs on the idea that a wine can achieve ‘a perfect score’, and that the notion of points themselves is ridiculous- the fact that people have different palates for starters, or how generally Americans prefer their wines sweeter and simpler- a good sweet and simple wine won’t stand out in a scoring line up of 30 wines, bigger is always better in that case. The concept of the ‘100’, a percentage of perfection, will provide the wine consumer a ‘ready-to-wear’ critical opinion, not the chance to explore the wine themselves. Commenting on scores and ratings, Johnson believes that numbers only really produce wine snobs- and from that, the even wore- the wine bore. Instead tasting notes are stripped of numbers, ratings and terms of vogue- a love of language spills from the pages, with some of his best wine notes adopting metaphors, where wines take on human characteristics- a pretty young girl, in full bloom of womanhood, approaching maturity or frail in age- not completely pc, and ridicule is easy- but metaphors work, allowing the consumer to stay safe or branch out with the promise of a tasting ‘adventure’, and in a way that doesn’t look like it has had money come in and influence a review.

Though of the old boys club of wine, very British with a palate that appeals to the French, Hugh Johnson has experienced many an era of wine- of great vintages, of drastic industry and scientific change. The world of wine has given him a lot, and he has taken it with open arms- calling him just a wine writer would be an insult. Uncorked gives a great taste of Johnsons vast estate of experience and knowledge from gardening columns in glossies, to parties with a bounty of Magnums of Riesling and seafood by the bucketload, Johnson has done, and knows, it all.

‘A Life Uncorked’,
By Hugh Johnson,
Published by University of California Press, 2005

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