wine match sayings/section stuff

Question 1

starter, shared menu

Answer 1

2019 Vilura ‘blanc de blanc’ - 100% chardonnay
- this is a vintage sparkling which is rare to see from Hawke’s Bay (translates to house of energy)
- spends 4 years on lees to create depth of character on the palate. has a crisp acidity yet balanced with a creamy texture and aromas of white peach, freshly baked bread and crisp green apple.
- crisp acidity and vibrant fruit flavours help cut through the creamier elements of the three appetisers.

Question 2

first, shared menu

Answer 2

2021 Chardonnay
- from kidnappers vineyard, Hawkes bay
2021 KV is the perfect match for this seafood course with its fine minerality and saline edge
accompanied by bright acidity and citrus. The acidity, though softened by its age, helps to cut through
the creamier elements of the horseradish cream on the raw fish, and the champagne sauce on the
paua. The salinity and minerality of this wine is a beautiful expression of the coastal location of this
vineyard and the perfect compliment to any fish dishes.

Question 3

second, shared menu

Answer 3

2015 pinot noir ‘Aroha’
- from Te Muna road vineyard, martinborough which has a cooler climate which is perfect for the thin skinned delicate Pinot noir grapes
- 2015 was a warm and dry season but with low crops resulting in deeper fruit concentration. This wine is elegant and balanced by its savory and herbaceous nature with the oak and tannin perfectly integrated.
- With a textured and savory palate, typical of our Te Muna Rd Vineyard, this wine will harmoniously match with the smoked elements of the potato agnolotti, the depth of fruit balance the richness of the bourguignon sauce and saltiness of the panchetta.

Question 4

main, shared menu

Answer 4

2013 Bordeaux blend ‘Sophia’
- from the gimlet gravels vineyard - old rocky riverbed harnesses the heat of Hawke’s Bay sun keeping it in the valley, which lets the grapes ripen to their full potential. this wine is a prestige collection Bordeaux blend, so only made in the best years.
- this wine has a vibrant dried fruit, warm developed spice and full mouth feel, which enhances and compliments the rich lamb shoulder.
- the powerful dusty tannins and dried smokey spice of the wine compliments the richness of the lamb and enhances the paprika in the Harrisa dressing

Question 5

finisher, shared menu

Answer 5

2023 pegasus bay ‘aria’, late harvest reisling
- from a family owned winery based in Waitara Valley, North Canterbury
50% late harvest riesling and 50% noble (botrytis):
- 50% Botrytis (Noble Rot)– a desirable naturally occurring phenomenon resulting in the grapes
shriveling due to water loss leaving more concentrated flavors and higher sugar levels.
- Vibrant and pure with body and complexity but not a syrupy style of dessert wine. Hints of blossom, citrus and honey making it the perfect match with the lemon, sorrel and house made soft serve.
- the citrus and floral nature of this wine play with the herbaceous and citrus flavours of the lemon sorrel, while having a sweet and concentrated palate as not to be overwhelmed by the desert.

Question 6

what are the craggy wineries, and some basic info about them?

Answer 6

Cape Kidnappers - costal vineyard
MV - here at the giants site, the smallest production (which is only sold on site and at Mary’s by the bottle)
Gimlet Gravels - most well-known area in Hawke’s Bay for exceptional viticulture, old rocky riverbed.

Question 7

seasonal spritz

Answer 7

our seasonal spritz at the moment has strawberry infused vermouth (wine->spirit), stone fruit syrup and sparking wine (praseco)

Question 8

craggy gin

Answer 8

We have been working with the national distillery in Napier to create our own craggy range gin which has just been released. we use botanicals from our own garden and it is perfect with a mixer or as a base for our signature or classic cocktails.
- has a heavily citrus profile (orange peel and kaffir lime leaf), with spiced notes (Kawakawa) and a full mouth feel (Harakeke).

Question 9

beers atm

Answer 9

sawmill nimble pale ale (low ale option) or sawmill pilsner

Question 10

signature cocktails

Answer 10

house martini or negroni Bianco (white negroni)

Question 11

menu speil

Answer 11

• have you guys been here before? would you like me to run you through the menu?
• So we have oysters from te matuku bay that can be battered or fried as well as some paua and snapper sausage rolls at the top of your menu that can be added to either side of the menu with your first drink to get you started.
• then we have two menu’s for you to pick from as a table. on the left hand side is our shared menu which is a family style of food which is portioned to the table size. this will flow out over five courses but there are a few premium plates that can swap out for an extra charge to elevate the experience. here we have … and here we have …. with the shared menu you can also choose to do a wine match to elevate this experience even further.
• then we also have the a la carte menu which gives you a few more options. the minimum number of courses is two, with the first two courses listed being entree size and the last two being mains size. with this menu we recommend that you choose the same number of courses so that everyone at the table has something to enjoy at the same time.
• if you choose the a la carte style of dining and would like dessert, there’s no pressure to choose that now, I can bring the menu out after your mains
• we also cater to all allergies and any other dietary requirements so just let us know and we can work through it together. we have vegetarian and vegan menus available also.