who grows the grapes? who makes the wines?
what wines do they make?
If and when she finds a vineyard on a hillside that might produce Pinot Noir, she would consider making a red, but she is not willing to cut corners to make that happen. In the meantime, Gabrielle has been scouring New Zealand for like-minded growers and wine makers and we eagerly await the importing portfolio she is building. Stay tuned…
when did the winery start? when might you open a bottle?
Gabrielle and her partner purchased the land in 2001 and set abut ripping up the existing vines right away. In 2004, they finished replanting and then started waiting for their plants to grow and age to the point where they could be harvest. 8 years after buying the land, 2009 was Gabrielle’s first vintage and the wine literally exploded onto the international scene with features in Vogue and The San Francisco Museum of Modern Art and critical acclaim.
Pairing The Supernatural is easy if you are familiar with the better versions of Sauvignon Blanc from Sancerre, and maybe even lees-aged Muscadet. It is a wine with weight and a lush mouthfeel, but also a crisp, bright edge that can cut through fat in sashimi, roast chicken, and most any white fish in a rich sauce. Softer goat cheeses work particularly well, too.
where is the winery?
why is it a Candid Wine? why might you want to taste?
You might want to taste if you are a fan of the smaller, family owned estates in Sancerre and Pouilly-Fune in the Loire, and want to see what is happening at the cutting edge of New Zealand wine-making. You might also be intrigued by the Crown-Cap enclosure, as so many of our customers are. This is a reason to taste, and we suspect the wine itself will seduce you once you do.
how is it made?