Moana Park wines have been made by the same hands since 2004, and those hands of Dan’s took over the company (along with wife Kaylea) in 2008. Ten years on, and they’re gathering some serious momentum on the Hawke’s Bay scene.
Classic stone fruit and pear pinot gris in this example, textured from lots of lees contact, but with a crisp and dry finish. Made to drink now, this is unpretentious wine, well-crafted, and a refreshingly honest expression of fruit from well cared for estate vineyards.
“Bright, pale straw-yellow colour, lighter on the rim. The nose is fresh with elegantly concentrated and firm, but uncomplicated aromas of white and yellow stone fruits with hints of florals, honeysuckle and suggestions of aromatic fermentation esters. Dryish to taste and medium-bodied, the palate has a moderately concentrated core of white and yellow stone fruits with subtle, savoury honeysuckle and floral elements. The flavours are up-front and the mouthfeel is refreshing with good vigour. The wine floes along a fine-textured line with underlying acidity providing good tension. The flavours recede a little on the finish. This is a moderately concentrated, dryish Pinot Gris with up-front stone fruit and subtle floral and honeysuckle elements with good vigour. Match with most white meat dishes over the next 2-3 years.”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Hawke's Bay
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Pinot Gris
- Serving Temp.
Hawke's Bay is New Zealand's oldest wine region, with climate similar to Bordeaux and Sancerre in France. It's no surprise then that their best wines happen to be Cabernet blends and Sauvignon Blanc, as well as Syrah. Unfortunately, most of this gets slurped up within NZ, and we have to bang down doors to get some over to Australia. Lucky for you mofos, we're pretty good at this.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Potato roesti with smoked salmon
- 800g royal blue potatoes, peeled
- 1/3 cup (80ml) olive oil
- 1/2-1 tsp horseradish cream, or to taste
- 100g spreadable cream cheese
- 1 bunch rocket, leaves torn
- 200g sliced smoked salmon
- 1 tbs finely chopped chives
- Coarsely grate potatoes into a sieve placed over a bowl.
- Season potatoes to taste with salt and pepper. Using your hands, squeeze out any excess moisture from grated potatoes.
- Heat 1 tbs oil in a heavy-based frying pan over medium heat. Working in batches and adding more oil when needed, add heaped tablespoonfuls of potato mixture to pan, flattening to form 8cm rounds. Cook roesti for 1 1/2 minutes each side or until crisp and golden.
- Drain roesti on paper towels. Place horseradish cream and cream cheese in a bowl and stir until smooth. Divide roesti among plates. Top with rocket, smoked salmon and a spoonful of cream cheese mixture. Scatter with chives then season to taste. Serve immediately.