{"id":15037,"date":"2026-07-03T11:20:08","date_gmt":"2026-07-02T23:20:08","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=15037"},"modified":"2026-07-03T11:20:08","modified_gmt":"2026-07-02T23:20:08","slug":"the-tasting-table-4","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=15037","title":{"rendered":"The Tasting Table #4"},"content":{"rendered":"\t\t
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This is our fourth iteration of ‘The Tasting Table’ where I will be bringing a bag full of wines that I\u2019m due to review – over to dinner with a few guests. Tonight we\u2019re in the busy environs of Normandy Road, Auckland at\u00a0Sen Restaurant <\/b>and it is a crisp, cold Wednesday. The idea is to have the sessions at a revolving range of restaurants, perhaps once a month, but certainly on a regular basis. The restaurant serves Vietnamese style food, and we were allocated a gorgeous long table in its own space that felt very appropriate for the night. We were a little apart from the main room, so couldn\u2019t tell what the overall vibe was – but we had our own menu and wines to concentrate on.<\/p>

The wines are new releases – things I would have been sent to taste as a matter of course – so those attending get to try some new wines. I\u2019ve curated the range of styles so that there\u2019s a balance and flow to the evening. I try to have food landing on the table every thirty minutes or so – sometimes just a two-bite morsel, and other times a bigger dish to share. To start there\u2019s a couple of things that I just love – Crispy Spring rolls <\/b>and Summer Rolls with Lemongrass chicken<\/b>. Also a dish that was zingy, fresh and with plenty of bite – Pomelo Prawn salad<\/b>, with that spicy dressing that vietnamese salads have.<\/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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The wines are new releases – things I would have been sent to taste as a matter of course – so those attending get to try some new wines. I\u2019ve curated the range of styles so that there\u2019s a balance and flow to the evening. I try to have food landing on the table every thirty minutes or so – sometimes just a two-bite morsel, and other times a bigger dish to share. To start there\u2019s a couple of things that I just love – Crispy Spring rolls <\/b>and Summer Rolls with Lemongrass chicken<\/b>. Also a dish that was zingy, fresh and with plenty of bite – Pomelo Prawn salad<\/b>, with that spicy dressing that vietnamese salads have.<\/p>

Delta Estate Sauvignon Blanc 2025<\/b>\u00a0
<\/span>At the International Wine Challenge in 2026, this wine won not only Champion International Sauvignon Blanc<\/i>, but also the top awards for both New Zealand White Wine<\/i> and Marlborough Sauvignon Blanc<\/i>. We saw in the WineFolio Top 10 Tasting of Sauvignon Blanc just how important sub-regions were – with Dillons Point supplying 4 of the top 6 wines. This one is selected from two sites within\u00a0Dillons Point subregion\u00a0in the Lower Wairau Valley.\u00a0<\/p>

Dry, bright and fresh – filled with aromas and flavours of whitecurrant, gooseberry, apple, jalapeno and pineapple fruits, plus a crunchy line of green herbs and tomato leaf. \u201cGreen, in a pleasant way\u201d was one comment. The acidity is striking – \u201cClassic, acid zing\u201d was noted, with distinctive salinity to it that suits the expression. There is plenty of minerality too, with the palate\u2019s austerity saved by the plushness of the fruits and a softer texture – both adding weight and filling things out. The finish is crisp and mouth-watering. 91pts<\/b><\/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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Tupari Pinot Gris 2025<\/b>\u00a0
<\/span>Crafted from fruit grown in the Upper Awatere Valley. A pale, steely green colour in the glass. Excellent varietal typicity. Fresh nashi pear, apple danish, ginger, lychee, chamomile and nutmeg mix in the perfume. There\u2019s 4 g\/L of residual sugar, but tastes drier than that – bolstered by refreshing acidity. Elegant and well-balanced, it\u2019s not a \u2018shouty\u2019 wine – rather with a quiet elegance – \u201csimple, easy drinking\u201d said one guest. Smoothly textural with \u201ca lovely follow through\u201d – it was a good foil to the fresh entr\u00e9es – \u201cthe pear and ginger pairs well with the lemongrass in the food\u201d. 90pts<\/b><\/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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Albari\u00f1o Bros \u2018Bell Vineyard\u2019 Albari\u00f1o 2025<\/b>\u00a0
<\/span>The Albari\u00f1o Brothers are three friends from different backgrounds in wine. Ollie, Shaye and Ant are passionate about the variety. This is from Doug Bell\u2019s vineyard in Gisborne. These are the very first 18 rows planted in Australasia! Planted in 2009 with a mass selection of Albari\u00f1o vine plantings and dry-farmed on clay loam soils. Starts with mouth-watering aromas of mandarin, lime juice, green apple, nectarine and orange blossom. The palate shows a tightness, with a sharp prickle of salty acidity. \u201cI love the punch on the first taste\u201d wrote one attendeee. Texture is important in wines made from this varietal, and it is here, lined with a wet-stone minerality. Surges to a pure finish with \u201csubtle spiciness\u201d and good length. \u201cAn interesting take on a spanish varietal\u201d we thought. 89pts<\/b><\/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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The next pair of wines get a dish that\u2019s a favourite of mine – Chargrilled chicken with spicy peanut butter sauce<\/b> – it\u2019s one of the reasons I wanted to come back here to eat! We also had Slow cooked beef cheek curry<\/b> that was creamy and not too spicy. There was sriracha sauce on the table for those who wanted to add some heat.<\/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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Nevis Bluff Pinot Blanc 2024\u00a0
<\/span><\/b>Their single vineyard wines are sourced from the L\u2019Attitude Vineyard, in the Pisa sub-region of the Cromwell basin. Pale straw-green colour, with a chalky, fine nose. A complex perfume shows melon, satsuma, lemon curd, red apple, white peach, baking spice and jasmine. Somewhere between Pinot Gris and Chardonnay, it is silky, smooth and \u201cquite fleshy\u201d. \u201cSubtle and attractive\u201d was also in the comments. \u201cRefreshing acidity with balanced sweetness\u201d, and a touch of smoky phenolics adds texture and character. Easy to like and a great wine with food, standing up to spice and acidity. 88pts<\/b><\/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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Tony Bish Egg #3 Chardonnay 2024<\/b>\u00a0
<\/span>They filled 6 concrete egg fermenters with whole-bunch pressed \u2018Mendoza\u2019 clone Chardonnay juice from Two Terraces. From the outset, one vessel shone above the rest, with searing intense aromas and flavours, harmonic power and laser-like precision – EGG No.3. Pale gold in the glass, with a kiss of smoky minerality leading the perfume. Notes of lemon flesh and rind, peach, pear, cashew, tarragon appear in the bouquet. A mouth-filling palate but with a laser line of direct acidity. There is a line of fine phenolic at the back of the palate – adding personality and complexity. Amazing length to the finish. \u201cDefinitely age-worthy\u201d and \u201cLove the energy in the palate\u201d showed how well received this wine was around the table. 95pts<\/b><\/b><\/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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Johanneshof \u2018Maybern\u2019 Pinot Noir 2024<\/b>\u00a0
<\/span>Koromiko Valley, between the towns of Blenheim and Picton, in New Zealand’s largest wine region – Marlborough. The estate vineyard “Maybern” stretches up behind the Johanneshof winery, on a 30 degree slope, overlooking the winery and cellar below. One guest said \u201cthe old vines give the wine complexity and depth\u201d. A very pale ruby colour – translucent and brilliant in the glass. \u201cLooks good in the glass\u201d was one comment. Savoury meets ripe on the nose. Peat, forest floor, chestnut and tobacco mix with cherry, bramble and rosehip fruits. A touch of wild floral notes too, with\u00a0 <\/span>lilac and hibiscus lingering. A gentle spice and white pepper is layered through the palate, where the backbone of supple tannin and acidity give plenty of structure. A dry, elegant finish with super length. Steven thought this was \u201cgreat value for money\u201d too. 93pts<\/b><\/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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For our last couple of wines – bigger reds – we move onto Crispy duck, bok choy, sweet and savoury sauce<\/b> and a plate of steaming Wok-tossed Shaking Beef<\/b>.<\/p>

Awaroa \u2018Adamo\u2019 2022\u00a0
<\/span><\/b>Since 2008 Awaroa has only produced 10 Reserve Syrah vintages – made when the quality is exceptional. These wines are released under the Melba Peach label or, if especially high quality as \u201cAdamo”. The winery has declared this \u2018Our best Syrah yet\u2019. Aged in 40% new oak. A shining ruby-red colour in the glass. Ripe aromas of plum, boysenberry, blackcurrant and cherry, with dark, toasty spice and pepper. It has hold in the mouth, where a firm tannins add power and spine. One fan of this said \u201cThe sweetness of the concentrated fruit blended into the final tannin backbone\u201d. Medium-weight at most, with good concentration and flow \u201cnot a blockbuster – quite elegant\u201d. A spicy, persistent finish to a wine that \u201cwas just gorgeous\u201d. 94pts<\/b><\/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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Church Road 1 Merlot 2021<\/b>\u00a0
<\/span>From the Redstone vineyard in Hawke\u2019s Bay\u2019s Bridge Pa Triangle. Named after the deep, free-draining alluvial gravel soils that also nave a touch of iron-rich volcanic ash and loess. Hawke\u2019s Bay is one of only a few places in the world that produces really good Merlot. Too cold and it becomes an insipid, green Cabernet, and too hot it is just a brown, jammy mediocrity. A great Merlot can outlast Cabernets.<\/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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The perfume is joyfully varietal \u2013 Black plum, raspberry, dark chocolate, thyme and graphite \u2013 unfurling aromatic red and black fruits. The palate is as elegant and complex as it is plush and \u201cquite brooding\u201d. A grip of fine, supple tannin and elements of iron-earth minerality weaves through it. Oak and acidity are in the sidelines, supporting and not intrusive. The finish is ripe and persistent. \u201cIn its youth still – needs lots of time\u201d said one pundit. 95pts<\/b><\/b><\/p>

With suitable venues a little tricky to find – I don\u2019t yet have a plan for the next adventure, but we\u2019ll be back next month with another collection of wines to test out our palates and report back on. Stay tuned.<\/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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