{"id":15330,"date":"2026-08-14T05:02:06","date_gmt":"2026-08-13T17:02:06","guid":{"rendered":"https:\/\/winefolio.co.nz\/?p=15330"},"modified":"2026-08-14T05:02:06","modified_gmt":"2026-08-13T17:02:06","slug":"the-tasting-table-august-2026","status":"publish","type":"post","link":"https:\/\/winefolio.co.nz\/?p=15330","title":{"rendered":"The Tasting Table – August 2026"},"content":{"rendered":"\t\t
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The August edition of The Tasting Table <\/b>was postponed by a week due to clashes in a busy wine events schedule in Auckland. Even then, it still manages to be on the same night as one retailer\u2019s long-running tasting night. I\u2019ve had four events in three days – Steven has had five! One of our group is a big fan of tonight\u2019s venue and was one of the reasons we\u2019re here tonight at Tacoteca<\/b>. Edmundo is considered a bit of a legend in local hospitality, and he\u2019s here on hand to make sure we\u2019re happy with everything. I\u2019ve tried to match the menu items to our wines for tonight, but I\u2019m not that well-versed in Mexican cuisine, so we wing it!<\/p>

Our guests are at a long table, and I\u2019ve asked that we crack into the first few wines whilst the staff drop down plates of two entr\u00e9es for us. The Ceviche <\/b>is Market fish with lime, tomatillo, avocado, shallots, orange and tostado<\/b>, and there\u2019s also Guacamole and corn chips – Avocado, coriander, charcoal oil and seeds<\/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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Forrest Albari\u00f1o 2025<\/b>. A wine from Marlborough, using a grape varietal that is best known from northern Spain, but which has really picked up momentum in New Zealand too. We\u2019ve had four versions sent in for these events, and I\u2019m expecting more. This one won a gold medal at the NZIWS last year, in the \u201cOther Whites\u201d category that I judged. A vivid golden colour in the glass, with fresh aromas of nashi pear, mandarin, peach, lemon, almond and something like creme fraiche. The signature crisp, saline acidity of the grape is there on the palate, and heightened by a crushed shell minerality. \u201cRefreshing and lingering on the palate\u201d was one taster\u2019s notes. Juicy fruit adds a sense of ripe sweetness but the finish feels dry. This was one guests highlight – \u201ccrisp and fresh, just made for seafood\u201d. 92pts<\/strong><\/p>

Rockburn Pinot Gris 2025<\/b> is step away from the usual style that you might come across, from the Supermarket. Yes, it is a distinctly cool-climate wine – coming from the high-altitude Gibbston sub-region. And, as so often, Gibbston delivers grapes with tart acidity and expressive fruit character. But it is It is the skin contact which has added a delicate blush colour, and some texture and a whisper of tannin, but also some barrel maturation lends depth and weight. A ripeness throughout the mid-palate, with “a lick of fruit sweetness through the palate\u201d in the notes. Flavours and scents of green pear, crunchy apple, white nectarine, and lemon peel, with varietal ginger and baking spice in the finish. One guest did think that \u201cthe finish is quite short\u201d though. 91pts<\/strong><\/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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Alpha Domus \u2018The Wingwalker\u2019 Viognier 2025<\/b> is a new wine for me to try. This Bridge Pa, Hawke\u2019s Bay label makes some excellent, and long-lived wines, but I\u2019ve not had their Viognier before. A pale green-gold in the glass. Quite floral on the nose, with jasmine and orchid scents – so quite exotic. Add in ripe nectarine, red apple and quince fruit notes and it is very enticing. Dry, with a prickle of phenolic and tannin on the entry to the palate. Quite textural too – waxy and creamy, and despite that generous roundness, the finish is tight and pithy. \u2018\u201cRich, generous and nicely balanced with classic Viognier spice\u201d wrote one fan of this wine. 91pts<\/strong><\/p>

Around this point the next step of the food is delivered – \u2018Carnitas taco’ –\u00a0Confit Pork\u00a0Belly, onion, coriander and salsamole<\/b>. I\u2019m still not tempted to try the home-made hot sauce that\u2019s on the table – I think I\u2019ll save that for later in the evening. No-one wants me turning purple just yet.<\/p>

Greywacke Chardonnay 2023<\/b> is rightly lauded as a NZ classic. It made the list in our last Top 10 Tasting of Chardonnay here on WineFolio. There\u2019s a flinty struck-match note to the bouquet, alongside citrus, stone fruit and cashew nut. One taster was keen – \u201cThe reductive nose makes this a Love\/Hate wine… I love it!!” Not shy, it is filled with character and personality – a great balance of fruit, toasty oak, silken texture and brisk acid. “Good structure, minerality, salinity and still has very pure fruit – seriously good” But, balance overall. Savoury elements of fennel, tarragon and green olive come through towards the back of the palate too. A fine finish with good persistence rounds it out. Another of the guests commented “I would like to try this again after a few years cellaring”. 93pts<\/strong><\/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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Dicey Gamay 2024<\/b> is produced by the Dicey brothers (Matt and James). A single vineyard wine from The Inlet vineyard in the Bannockburn sub-region of Central Otago. Gamay offers an lighter, juicy alternative to the region’s classic Pinot Noir, although there are distinctly similar characters at play here. Using 25% whole-bunch fermentation – one taster noted that \u201cThe whole bunch is the point of difference here to regular gamey I\u2019ve tried\u201d – it has a floral, savoury, peppery spiciness to the perfume. It is also quite textural, featuring velvety tannins (\u201cmore tannin than I had expected\u201d showed in the notes) which offset the light to medium weight through the palate. 90pts<\/strong><\/span><\/p>

I\u2019ve not had Tamales before, so when I saw it was an option, I asked if we could have it on the menu for our evening – and here it is. Tamale with Birria beef<\/b>. And now I do try the hot sauce. It\u2019s a bit like a mexican dumpling! And solid. In a good way. Ready for our reds. The sauce isn\u2019t too hot by the way – just a delicious warmth. I\u2019m kind of pink, not purple.<\/p>

Mason \u2018Hidden Vineyard\u2019 Pinot Noir 2024<\/b> A new boutique label from the southern end of the Te Muna Valley in Martinborough. It is a personal project by Paul Mason, who has taken over winemaking at Nga Waka, after 20 years at Martinborough vineyards. The 2025 vintage yielded just 1,058 bottles, which equates to less than a single bottle per vine from their one hectare of vines. A medium density ruby colour in the glass. Quite rich and structured into the palate, it has a little of that savoury, meaty personality you get from the region. A good balance between ripe cherry and cranberry fruits and dustier, drier tannins. It was one guest\u2019s favourite – saying \u201c Fruit forward and generous but with power and depth\u201d. 92pts<\/strong><\/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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Askerne Syrah 2024 <\/b>A single-vineyard red wine from Hawke’s Bay – grown on the vineyard’s stony, lower terrace. Crafted from 100% MS Clone Syrah, using 15% whole-bunch component and 20% new oak, for added complexity. The perfume leads with violet florals, sweet berries and dark liquorice, and a touch of white pepper, salami and tapenade. One person\u2019s notes had this to say \u201cWow – what a nose – perfumed, elegant but serious\u201d. The palate reveals more fruit – plum, boysenberry and red cherry fruits and a fairly complex structure (and value) for the price. \u201cA definitive cool-climate Syrah\u201d. 93pts<\/strong><\/p>

Te Motu Kokoro 2021<\/b> comes from the pioneering winery located in the Onetangi Valley on Waiheke Island, in an excellent vintage. “Kokoro” translates to “the patriarch” in M\u0101ori (honouring the vineyard’s founding patriarch, Terry Dunleavy) and “the heart of things” in Japanese. A Merlot-dominant Bordeaux-style red, blended with Cabernet Sauvignon, Cabernet Franc, and Syrah. A medium garnet red colour in the glass. Quite forward and fruity in style – this is drinking well already, but as anyone who has tried the range will know, the pedigree here suggests a long life ahead if cellared too. An intoxicating and inviting aroma flows into a palate that is plush, with soft tannins. Smoky oak adds richness and there\u2019s a gorgeous swaddle of texture. \u201cA smooth heart-warming wine with classic Bordeaux flavours\u201d added one fan. 94pts<\/strong><\/p>

There\u2019s one last edible treat – Chocolate Masa cake<\/b>, which isn\u2019t what I would think to pair the last wine with, but it is what we have and to be honest it isn\u2019t a disaster. The tiny cake is delicious, so I just ate that and then had the riesling.<\/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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Seifried \u2018Sweet Agnes\u2019 Riesling 2024<\/b> is the latest in a long line of wines that have swept the board at wine competitions locally for years. Its last win was the Trophy for Champion Sweet Wine at The Easter Show in 2025. Named after the estate’s co-founder and matriarch, Agnes Seifried it is a late-harvest wine that has a plush and oily texture. The perfume is packed with lime, marmalade, baked apricot and ginger spice. Just enough acidity is kept to stop it from being cloying, but make no mistake this is \u201ca sticky\u201d. It was a hit – \u201cA sweet and luscious finish to the evening\u201d and \u201cCrisp and clean with a long finish\u201d. 93pts<\/strong><\/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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The next evening will be in early September, and feature another eclectic range of New Zealand wines. Look out for social media and reports on that one. Until next time.<\/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":"

The August edition of The Tasting Table was postponed by a week due to clashes in a busy wine events schedule in Auckland. 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