{"id":13840,"date":"2025-12-08T06:44:01","date_gmt":"2025-12-07T17:44:01","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=13840"},"modified":"2025-12-08T06:45:43","modified_gmt":"2025-12-07T17:45:43","slug":"winemaker-series-jordan-hogg","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=13840","title":{"rendered":"Winemaker series: Jordan Hogg"},"content":{"rendered":"\t\t
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During my last trip to Marlborough at the end of last Summer, I caught up with winemaker Jordan Hogg<\/b> at the Rock Ferry winery. He had come to my attention for a couple of reasons. First was a session where I tasted through all the Rock Ferry<\/b> wines at the excellent Art of Wine Expo – and was very impressed. And then when he was in Auckland one time showcasing his own label At\u00edpico<\/b>, which was also very good – https:\/\/winefolio.co.nz\/?p=10846<\/a>. I\u2019d promised I would try and catch up with him next time I was down in Marlborough, and today\u2019s that day.<\/p>

WineFolio<\/b>: Good to see you again. This has been a brilliant trip. I\u2019ve seen a really wide range of producers this time – from Huia and Churton, to Bladen, St. Clair and Fromm – and had a chat to Michael Wentworth about AMW yesterday as well. I like to look at a range of things. For me, the conversation is the most important thing. I can try wines back home in Auckland – but when I\u2019ve travelled down here, it makes sense to maximise my time seeing and talking.<\/p>

Jordan Hogg<\/b>: Shall we take a walk through the winery so you get the lay of the land, first? Let me show you the vineyard map as well, since it\u2019s here. We have three main vineyards, so we are by the Orchard Vineyard of Jeffries Road. There was lots of orchards and stonefruit grown in this area. Now it is Pinot Noir, Sauvignon Blanc, Chardonnay and Pinot Gris.\u00a0<\/span><\/p>

Our second vineyard is Brookby, up in the Omaka Valley of the Southern Valleys. You\u2019ve got Pinot Noir, Sauvignon Blanc on north-facing clay soils. And then also the Trig Hill Vineyard in Bendigo, Central Otago. We\u2019re the furthest East along that Bendigo Loop Road, with Tarras below us. A very rugged, beautiful landscape.<\/p>

Our winery was an old orchard packhouse. Our owner, Tom Hutchison, purchased this block of land with a shed on it. If you see that metal plate up there – the rest is an extension and we popped the roof up to fit in our larger tanks – which are 15,000 litres. With it being a packing shed we\u2019ve got these insulated rooms – so I store my barrels in there. And in the off-season I can keep the temperature nice and consistent for elevage. And in harvest I can do the opposite and have rooms nice and warm for white barrel-ferments.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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As an organic winemaker it is nice to have versatility with our more limited toolbox. I\u2019ve worked in places that are a lot more cramped, so I am appreciative to have this much space. We have a range of vessel types and sizes. We have amphora here from Tuscany. We have concrete eggs. We have wooden cuves, which are 3500 hectalitres, and the various stainless steels. Barriques, and puncheons. So we can guide our winemaking style according to the appropriate vessel, in various components.<\/p>

Some of the reds, we\u2019ll rack just before harvest, after ten months ageing. And we might blend this time of year, then rack back to puncheons to age for another six months, ready to bottle in springtime.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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I\u2019m lucky to be able to do the At\u00edpico side project here as well, which has been growing each year – but I make sure there is a separation between the two jobs.<\/p>

In our reds fermentation room there are ten french wooden oak cuves which are open top. There\u2019s a mobile platform that we can use for doing pigeage. And through here is our crush pad – so you can see the flow through the winery from here. This is where everything starts. Everything is picked into bins, so we don\u2019t have a receival bin. We tip into each press, and the juice goes into tanks or barriques. The payoff of not having the bin is a lot of lifting and forklifting.<\/p>

WF<\/b>: What were you doing along your journey to this point?\u00a0<\/span><\/p>

JH<\/b>: I am from Auckland and we moved here when I was starting High School. My parents are from Marlborough. Over summer there are lots of jobs here – bottling lines, picking, vineyard work and so forth. Then I went to University in Canterbury, doing Biochemistry, but not knowing exactly where that was going to go. Having the wine industry in the background, and not wanting to do any further study towards a PhD or Masters, I worked at Wither Hills<\/b> after I graduated. Went into the lab for harvest, but stayed for a year and really enjoyed it.<\/p>

I got the winemaking bug, so went back to Lincoln to do the postgraduate winemaking. I could handle doing one more year of study, about something I was passionate about. I ended up at Greystone<\/b> and Muddy Water<\/b>, working with Dom and the crew there. That was really cool. Beautiful vineyards, good people and good winemaking. After that I moved up to Marlborough and worked at Seresin Estate<\/b> for six years, working my way up to Winemaker. I did a harvest in Burgundy whilst I was there.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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In 2016 I won the Young Winemaker of the Year<\/b> award, and was particularly proud since I was at a small winery. I left Seresin after the changes, including selling the winery to The C\u00f4terie<\/b>. I did a year at Indevin<\/b> – I call it my \u201cFinishing School for Sauvignon Blanc\u201d. That was a big change of pace as you can imagine, but a great learning experience for a year. I guess I\u2019d been making wine in a certain way for a long time, and then to see how they make wine\u2026 it reinforced the good and bad ways of how I made wine. There were some things I saw that I would never do, and some things that I learnt that are good. Any experience like that can be positive. Then in 2020, I started at Rock Ferry.<\/p>

WF<\/b>: I\u2019m at a stage now where I understand most of what winemakers say to me – even though I have no practical experience of winemaking. I am comfortable with reviewing and judging as long as people understand that I couldn\u2019t necessarily pick wine faults on a technical level. I have been told that I have a good palate and I basically trust that to say whether I like something or not – and that\u2019s it.\u00a0<\/span><\/p>

I have been interested in wine for a long time, and have a knowledge of wines that I\u2019ve tried that I rely one, going forward. I\u2019ve judged at both the Easter Show and the New Zealand International Wine Show. I do find it a bit odd that it is mostly the same people doing it all the time, but as a relative outsider, I\u2019m just happy to have the opportunity.<\/p>

JH<\/b>: I do think the judges should be less winemakers and more people like yourself who have more contact with the public. As someone who has worked in a place where you are writing wine lists and listening to what customers like – you\u2019re better placed to judge.<\/p>

WF<\/b>: I also find that there is certain pattern to the judging, that doesn\u2019t necessarily reward wines that do not fit that box – whether they are individually interesting or not. I quite like wines that have character and are not your typical – where you\u2019re awarding a Gold Medal because a wine is a \u2018good example of a classic style\u2019.<\/p>

JH<\/b>: That\u2019s why certain labels won\u2019t submit their wines because they get lost in a line up where people are looking for those wines that pop out more. Rather than the elegant ones with finesse.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: Also, reviewing wines is in some ways a rather odd job. I might sit and go through a dozen wines in a morning – making notes as I go. Then I type those up and it comes to the point of assigning a score. So, you have a think – context of what it is, what else I\u2019ve tried that might be similar and so on. And I sometimes think that the number doesn\u2019t quite match the words that I wrote about the wine. I\u2019d prefer to write about it and leave you to decide – without the marks out of a hundred. Because sometimes that\u2019s all that gets noticed?<\/p>

JH<\/b>: And even when, at the start of the Chardonnay session, we will say \u2018don\u2019t just award on the basis of that flinty, struck-match character\u2019 – look for the ones with elegance as well. And what ends up winning? The one with that exact character! Even though you\u2019d had that discussion.<\/p>

WF<\/b>: I recall trying to judge the Chardonnay Trophy at the 2023 New Zealand International Wine Show. I turned to one of the other people on my panel and said \u201cWhat do you think? I reckon I\u2019ve got fourteen glasses of the same thing here!\u201d Honestly, they were SO similar. Everyone who had judged the Chardonnay classes during the show had obviously been swayed by the same style, hahaha.<\/p>

Now – you get to make quite a few different things here, as winemaker. Is that part of the appeal? Not just that it is Central Otago and Marlborough\u2026 but Nebbiolo, and Sparkling Pinot Blanc wasn\u2019t it?<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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JH<\/b>: Yes, that\u2019s us! And it is definitely the appeal. You tell from the places I\u2019ve worked – Greystone, Seresin and now here – that I\u2019m focussed on certain styles of wines and winemaking. I was attracted by the creativity and the vineyard parcels, and an inspiration to try something new. We\u2019ve planted Nebbiolo, Gr\u00fcner Veltliner and Cabernet Franc, and then, down in Central, some Tempranillo. Those little fun parcels to play with as a winemaker.<\/p>

Pinot Blanc we\u2019ve made in many styles. It has gone into table Pinot Blanc, Pinot Blanc Brut and into our ros\u00e9. I make it into my Sundial and my Under the Plum Trees, so that\u2019s five wines. It is great to have that in the grape palette of things to bring together. And I love the Southern Valleys. Working at Seresin we had the Raupo vineyard which is south and east. And you\u2019ve got Brookby and the Wrekin. I have a real affinity with that. Pinot Noir, Chardonnay and Sauvignon Blanc, so that was a massive attraction.<\/p>

You said you\u2019d been up to Churton<\/b>? I like what they\u2019re doing. They grow beautiful grapes and it is exciting that they\u2019re selling grapes to other people like Simon and Lauren from A Thousand Gods<\/b>, Kelly Washington<\/b>, Smith & Sheth<\/b> and so on. We need more of that in Marlborough. Obviously there\u2019s The Wrekin<\/b>, and Clayvin is selling a bit.<\/p>

This is Pinot Blanc Brut 2022, made from fruit just behind the winery. More dappled light on the fruit to preserve that freshness and acidity. All handpicked and pressed, then settled and fermented in stainless steel. The idea behind this wine is that Pinot Blanc is a point of difference. And we\u2019re not looking to compete with that Champagne\/brioche richness. This is about freshness and bright fruit. Organic Pinot Blanc, from Marlborough, fits in a different place. It gets the full works – it\u2019s M\u00e9thode, aged for a minimum of one year on lees. We make the base wine here then it goes down the road to No.1<\/b>, because they\u2019re specialists at what they do.<\/p>

WF<\/b>: I think you\u2019re in safe hands there. There are people who\u2019ve been doing it for decades there. So, why does it not say M\u00e9thode on the label? I\u2019d expect to see that.<\/p>

JH<\/b>: Well, that\u2019s a decision made by someone like our Marketing team, I guess.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: It\u2019s interesting to see how people are labelling their sparkling. I\u2019m going to see Ben at Balvonie<\/b> next and he has his Prosecco on the market now. Obviously they\u2019re going to run into issues with calling it Prosecco soon, but it is also M\u00e9thode, and Vintage. So he has that to fall back on, even if it has to be re-named from Prosecco to \u2018Italian style sparkling Glera\u2019 or whatever. Yours is vintage. I think it could say \u2018M\u00e9thode Traditionnelle 2022\u2019 on the front. That will help a buyer. When they taste it, it is whether they like it or not that matters. There\u2019s quite a bit of good sparkling around now – I also like the ones I\u2019ve had at Huia<\/b> and Johanneshof<\/b> over the weekend.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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JH<\/b>: Yes, it\u2019s good that Josh at Huia has Tom\u2019s trust to push the things like the field blend and the wild ferments – good on them.<\/p>

WF<\/b>: I do like inquisitive winemaking. People who are like \u201cwhat if we did this – would that make things better?\u201d I had a chat to Dave and Christine at Bladen<\/b> over lunch, and they were saying that they\u2019re quite conservative, but Blair and Deni had made their \u2018Sum of Us\u2019 white blend in secret – and now it\u2019s a great success.<\/p>

JH<\/b>: Oh yes – it\u2019s Alsace varietals isn\u2019t it? I tried it when I was judging at the Marlborough Wine Show and it won the \u2018Other Whites\u2019 Trophy. And it was my favourite of the alternative whites – it was really good.<\/p>

Here is our ros\u00e9 – from the Orchard Vineyard – the same block as the Pinot Blanc. We picked the three Pinots, so it is predominately Pinot Noir. Usually about 85%, with the balance as the two whites. We\u2019ve got some Clone 5 which gives a pop of red fruit and then the Abel clone. In Provence they often do co-ferments of reds and whites for their ros\u00e9, so it is partially an inspiration from there. As well as the fact that the vineyard is right there and the Pinots ripen in a very similar spectrum. A co-fermented, field blend ros\u00e9 just makes sense.<\/p>

We\u2019re after freshness, so we press it, then rack it to stainless steel with an aromatic yeast for that lovely brightness in the wine. I find there is more than just strawberries and cream which you can get from some straight Pinot Noir ros\u00e9 in the region.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: Again – labelling\u2026 if it is a co-fermented field blend\u2026 why not say so on the label? That\u2019s a great point of difference that you could tell a consumer. You could charge more for this because of that? It\u2019s special – label it like that and charge $5 more for it. I think I really like that – in the right situation. It\u2019s not actually making me go \u2018wow\u2019 sat here right now. But that\u2019s perhaps a good thing – that it doesn\u2019t have that immediacy? I don\u2019t know. It\u2019s not just a simple wine – and those ones tend to get me if I really look at them.<\/p>

JH<\/b>: We\u2019re not after something that is very neutral – like many are – we do want some phenolic and texture. We\u2019ve been around for coming on twenty years and I\u2019m conscious of what has been out previously. I don\u2019t do much crystal ball gazing. We do Pinot Blanc and we\u2019re focussing on Cabernet Franc as our \u2018other red varietal\u2019 from Marlborough, and we\u2019re pretty excited about how that is going. Nebbiolo is a bit more marginal. We\u2019ve made it for a few years but it only ripens properly every second year, at best.<\/p>

We\u2019re pulling away from less and less new oak each year. If I\u2019m blending or bottling and I\u2019m tasting new oak then it is too much, so every year I\u2019m pulling back. That follows trends that I\u2019m seeing when talking to winemaking friends.<\/p>

Right – two new wines – on the left is a Brookby Springs Sauvignon Blanc \u201823, and on the right is a Corners Gr\u00fcner Veltliner 2020. We purchased the Brookby Springs vineyard in 2021, and I\u2019m very excited by those Southern Valleys hillside clay soils. Pretty simple winemaking from low-yielding middle of the slope vines. Hand-picked then settled overnight and racked into a wooden cuve. We inoculate it with a pied de cuve, then rack it back down to some puncheons to age on lees for around ten months. Our take on an alternative Sauvignon Blanc, but without going down the cloudy juice to oak route and ending up Chardonnay-esque. Silkyness, density and weight without clouding that fruit picture.<\/p>

WF<\/b>: I like it has an agility as well as weight – athletic, not big and burly. I think it is identifiably Marlborough, with the dials turned down a bit. I\u2019m getting a streak of quartzy minerality through it as well – which adds to that lightness of touch, and linearity.<\/p>

JH<\/b>: The brief was to make something that still had a nod to Marlborough, and I think that does. When it wanted to go through malo, and it did, there\u2019s still freshness. With the Gr\u00fcner Veltliner I\u2019m trying to capture that spice and the aromatic musk quality. Similar winemaking to a lot of the white wines. This was racked into large format, neutral oak. You need to be careful with Gr\u00fcner Veltliner in Marlborough – I\u2019ve tasted a number of portions or finished wines with a streak that can be confused with Sauvignon Blanc.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: Picked too early. I\u2019m happy to see people doing it quite well now. Because I remember having some around ten years ago – where I spat them out. I like the aged ones – from the good places in Austria. And this 2020 is your current release? Excellent.<\/p>

JH<\/b>: Moving on to reds – this is our Brookby Springs Pinot Noir 2022. \u201922 was a tough vintage for sure. Challenging, cooler – trying to balance out all the elements – phenolics, flavours, acidity, sugars was difficult. A lighter colour was the result of the vintage. We\u2019re not chasing colour. Looking for spice, green notes, lovely red fruit.\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Southern Valley tannins can be quite slippery, powdery and long. It is mostly Clone 777 from the middle portion on the hill. A little bit of whole bunch in there – 10-ish percent. This would only have 15% new oak but I do smell and taste it in there. Not a lot but more edgy than I would like.<\/p>

WF<\/b>: It gives a frame to that light red, crunchy fruit though. I believe that the whole sub-regional story of Marlborough can be told very well through Pinot – as well as Sauvignon Blanc. Vintage variation is also amplified in Pinot Noir as well – I think.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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JH<\/b>: Coming on the back of the \u201921 which was more of a showstopper vintage, where the wines had a seductive density to them – I think we did pretty well with that wine. I think it will age well. If I compare my feeling with being in the winery in \u201921, and then this, in the winery, was much more of a challenge. I\u2019d love to see this in 5-8-10 years time.<\/p>

WF<\/b>: Well it doesn\u2019t taste of tears!<\/p>

JH<\/b>: In 2021 we had no restrictions in the winery, because we had no COVID here, but in \u201922 we were back to social distancing, and masking. I actually caught COVID in \u201922. But, that\u2019s in the past. Now – Cabernet Franc, from the Corners Vineyard, which we\u2019ve sold unfortunately. We have some that\u2019s going to be planted here on the Orchard Vineyard. We\u2019ll have a small gap from \u201925 to \u201928. We\u2019ve got some \u201924 in the winery, and this is the other red we want to focus on.<\/p>

WF<\/b>: Not Syrah?<\/p>

JH<\/b>: There are some good ones – like Te Whare Ra<\/b> and Novum<\/b>. But with Cabernet Franc we\u2019re picking it to capture that classic leafyness. There\u2019s obviously a density of fruit in there. When the fruit comes in there\u2019s a perfect physiological ripeness. The sugars are just right, the acids are just right. And we don\u2019t want to pick it any later so it goes into a vague \u2018international style\u2019 red, with a dark fruit character. There\u2019s an abundance of tannin on the palate, so we think it is going to age well.<\/p>

WF<\/b>: This \u2018Loire\u2019 style is not really me, when it comes to Cabernet Franc. I\u2019m much more St Emilion for that varietal – which I do really like. I am conscious of that bias though and I work on getting past that, and doing more analysis rather than just \u201cI like it\u201d. I get a touch of Italian about it as well. It doesn\u2019t have that smoky \u2018franc funk\u2019 element, but I do think it is a very good wine.<\/p>

JH<\/b>: That was the angle we chose – being Marlborough. It\u2019s a skill isn\u2019t it? As a job I find I have to understand styles that I know I don\u2019t like. A few of those new wave ones, like Amoise<\/b>, are similar, being light on the palate and going for a crunchy red. We\u2019re pretty pleased with how it is going. There comes a point with the wines here at Rock Ferry where I don\u2019t have to polish all the edges. We want wines with character, and not where vintage variation is smoothed out.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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At this point Jordan changes hats, and out come a selection of his private label – At\u00edpico<\/b>.<\/p>

JH<\/b>: The 2023 \u2018Sundial<\/b>\u2019 that you tried was a blend of Pinot Blanc and Pinot Gris. And this vintage is a blend of Pinot Blanc, Riesling, Gr\u00fcner Veltliner and Pinot Gris. Putting all four varietals on the label was a challenge, so I\u2019ve just called it \u2018an aromatic white blend\u2019 for this vintage. Hand picked, field blend, foot stomped and then pressed together. Into old oak and taken back to the vineyard to ferment where it was grown. My playful name for that is \u2018vinsitu\u2019 which is on the label.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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With all the wines I\u2019m hoping to make something textural, vibrant and hopefully delicious. And trying to showcase other Marlborough stories. This one is more citrussy than the previous, and that is due to the Riesling and Gr\u00fcner components giving more acid drive to the wine. This will be a one-off for the Sundial as unfortunately the Riesling and the Gr\u00fcner are no longer with us.<\/p>

WF<\/b>: Even amongst the more experienced wine fans, like me, there\u2019s still a lot of interest and inquisitiveness about things like blends. I\u2019ll go into a bar and I might not look at the menu – I\u2019ll just leave it with them to bring me \u2018a crunchy red\u2019 or \u2018a textural white\u2019. If there\u2019s a few of us, we can quickly knock off whatever bottles are open by all ordering different things and trying everything. You have your favourites, of course, but I do wonder whether things like craft beer changed our approach, because you stopped ordering Steinlager or Guinness, and instead you would ask \u2018What\u2019s New?\u2019 and have that.<\/p>

JH<\/b>: Yes, I visited Mo on Friday and he loved and bought all of them. Hopefully he\u2019ll pour them for people and confound them – in a good way. He said that this – the next wine – was the first Sauvignon Blanc that he\u2019s going to have by the glass, which is a bit of a compliment. I also visited Camillo at San Ray<\/b>, and they had had Sauvignon Blanc on by the glass, and they sold a bottle a week – which is terrible, for any wine by the glass.<\/p>

The \u2018Blanc<\/b>\u2019 is the first time I\u2019ve made this wine. Essentially the same portion as our Brookby Sauvignon Blanc, but my twist is that it is whole clusters for nine days – so, on skins. Only a gentle hand pat once a day, for minimal extraction. I called it \u2018Blanc\u2019 on purpose, as I think this is a white wine with some complexity and slight phenolic framing. After those nine days it was whole bunch pressed into a single old puncheon, and aged on full lees for fifteen months. I think it gives aromas that you don\u2019t see in Sauvignon Blanc very often.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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You get lovely florals and lots of asian spices as the wine warms up. That\u2019s my favourite part – that it takes you on a journey and you pick out some turmeric and cardamom in there. Things you don\u2019t really smell in Sauvignon Blanc and I\u2019m really pleased. There is a depth of fruit in there as well – I haven\u2019t just messed with it, with clunky winemaking. Hopefully it wouldn\u2019t scare a Sauvignon Blanc drinker too much.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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WF<\/b>: I think it might!! hahahaha. It\u2019s one of those things that I can see going well as a hipster wine bar, but in a more conservative place\u2026 I\u2019m not so sure. This has, to my taste, only a prickle of phenolic – it\u2019s not a full-on orange wine. People like reference points\u2026 so bear with me – where in the world would you say this is like – that\u2019s not Marlborough?<\/p>

JH<\/b>: I don\u2019t know any whole appellations that are making this kind of thing. Maybe some natural winemakers in the Loire? But they\u2019re more oxidative. Maybe Daggenau<\/b>? With something like the Chardonnay – it is hard as a winemaker when your first wine is successful, that you worry that you\u2019re going to capture that same thing the next year!<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

During my last trip to Marlborough at the end of last Summer, I caught up with winemaker Jordan Hogg at the Rock Ferry winery. 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