We set off down the hill
Heading off into a sparkling sunny mid-winter day, still in Waimauku, we took a detour into the Hunting Lodge. The last time I’d been out this way, this was Matua Wines and the restaurant in the old villa provided us with a memorable lunch. Things have certainly changed, and you drive in past the old buildings to discover a complex of open-air seating, food trucks, and another cellar door, which was also offering plenty of craft beers for those who wanted a break from the wine. We did go for a beer at first a – lovely IPA from Liberty Brewing at Helensville, called ‘Knife Party’ but after that had cleared our palates, we were definitely ready for more wine tastings.
There didn’t seem to be too much on offer from local vines, so we dived into a Sauvignon Blanc which was one of those that has seen some time in oak barrels. I often think it’s Sav for chardonnay lovers (Hello!) with a lot of what I don’t like about our national wine, taken away, and lots of good bits added. I know this polarises Sav drinkers – as they want that cats-pee and Passionfruit flavour profile – it’s just that I don’t. And, more, I think that what the wine gets from the barrel influence, adds so much more interest, complexity and expression, that it’s like a whole different wine variety? This ‘Homeblock “Liberated” sav Blanc” was really intriguing. However, not the $40+ pricetag.
We loved the change of pace here – it was a bit more relaxing than the ‘serious’ side of going around wineries and wine tasting. It felt like a real local’s spot, and a bit like when you’re at a festival and you finally drag yourself away from the acts on the main stag, to discover a little out-of-the-way side stage with some laidback beats or jazz…
Wine-wise, I didn’t really find anything amazing or revelationary. There’s a white blend which I always like to try and often find under-valued. Theirs is ‘White Mischief’ and it’s a great summery wine with a little oak and lees influence to give it some lifted texture. Also, an Albarino from a single Awatere Valley vineyard that had the lovely crisp salinity that I like about this variety – this would be agreat wine as a talking point at a gathering. It’s not obviously a wine that’s easy to pick – not a Sav, not a chardonnay, maybe a Riesling – but somewhere inbetween all of these?; and then we had the Lagrein to finish off with a red. This was a beast – big plum, liquorice and dark chocolate amongst dense tannins and yet a little juiciness and berry influences sidling in later on.
Very accessible to anyone would could be put off at the thought of going to a straightforward cellar door tasting at a winery. I’d definitely come here again, and try to split my time between a couple of hoppy craft beers, then some food from whatever truck was on site, and follow up with a tasting range of wines. You could do a heck of a lot worse.
