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Titlehawk wakawaka wine reviews | described as "a new standard for wine reviews" by @kermitlynchwine

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Description described as "a new standard for wine reviews" by @kermitlynchwine (by lily-elaine hawk wakawaka)

Length: 107, Words: 16
Keywords instagram,martinborough,pinot noir,wairarapa,wellington wine country,cabernet sauvignon,hawke\'s bay,photos,syrah,pinot noir nz,wellington,nelson,central coast,hospitality,paso robles,service,tasting rooms,wivi,retail sales,carneros,chardonnay,napa valley,sonoma,sonoma valley,tūrangawaewae,speech,transcript,video
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travels through wellington wine country
classic red symposium and hawke’s bay in photos
photos from pinot noir nz 2017, wellington, new zealand
photos from nelson, new zealand
what makes an outstanding guest experience? barbara talbott speaks at wivi central coast
phil markert, key buyer for safeway, on retail trends in wine: wivi central coast
hyde de villaine chardonnay
drinking hanzell chardonnay
terroir translates to tūrangawaewae at pinot noir nz 2017: nz dirt
future communication: pinot noir nz
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share wakawaka!
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H6
strong
wellington wine country
hawke’s bay
pinot noir nz
visiting nelson
what makes an outstanding guest experience? 
wivi central coast
phil markert at wivi
hyde de villaine
tasting vintages: 2014 and 2011
hanzell chardonnay
recent history
historic vintages
2009
2011
2013
terroir translates to tūrangawaewae at pinot noir nz 2017
pinot noir nz 2017
future communication: pinot noir nz
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i
em wellington wine country
hawke’s bay
pinot noir nz
visiting nelson
what makes an outstanding guest experience? 
wivi central coast
phil markert at wivi
hyde de villaine
tasting vintages: 2014 and 2011
hanzell chardonnay
recent history
historic vintages
2009
2011
2013
terroir translates to tūrangawaewae at pinot noir nz 2017
pinot noir nz 2017
future communication: pinot noir nz
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em 18
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hawk wakawaka wine reviews described as "a new standard for wine reviews" by @kermitlynchwine http://wakawakawinereviews.com
about http://wakawakawinereviews.com/about/
contact http://wakawakawinereviews.com/contact-information/
shop https://www.etsy.com/shop/hawkwakawaka
home http://wakawakawinereviews.com
travels through wellington wine country http://wakawakawinereviews.com/2017/03/24/travels-through-wellington-wine-country/
new zealand http://wakawakawinereviews.com/category/new-zealand/
martinborough http://www.winesofnz.com/new-zealand-wine-regions/wairarapa-wine-region/
wellington wine country https://www.thedrinksbusiness.com/2017/02/wairarapa-rebrands-as-wellington-wine-country/
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big skies and wind in the wairarapa region of wellington wine country. here in the masterton subregion at the matahiwi estate. #nzwine @nzwinegrowers @nzwineusa @matahiwiestate https://www.instagram.com/p/bqjh1anglfy/
what brexit?! delegates from the united kingdom and germany together and it feels so good. gorgeous views at urlar estate in the gladstone subregion of the wairarapa in wellington wine country. #nzwine @nzwinegrowers @nzwineusa from left: adam clarke and peter badenhop @clarkeadam75 https://www.instagram.com/p/bqjohwgaklg/
oh my bella, i love you too. my new friend, the kunekune pig at gladstone vineyard in the gladstone subregion of wairarapa in wellington wine country. she’s full of advice on how to move to new zealand and what it means to respect the land. lovely girl. #nzwine @nzwinegrowers @nzwine @gladstonevineyard https://www.instagram.com/p/bqj15lvgmsi/
well look at that! a gruner-like gruner right here in the te muna road subregion of the wairarapa. the whites of the region bring a feeling of delicacy while still offering persistent mouth stimulation and here that white pepper character so integral to the variety. refreshing and nicely focused. #nzwine @nzwinegrowers @nzwineusa @bigskywines https://www.instagram.com/p/bqj4glxg16g/
a genuine pleasure to spend the day with katherine jacobs of big sky wines as she tours us through the wairarapa. here welcoming us to a regional winegrower dinner hosted by escarpment in the te muna portion of martinborough. amazing views. #nzwine @nzwinegrowers @nzwineusa @bigskywines https://www.instagram.com/p/bqkrqhrab7c/
commercial fishing in alaska growing up was often unbelievably tiring as a result of working for long days and even days at a time on few hours of sleep. it was watching and reading the skies that would get me through. watching the skies has continued to be one of my great loves connecting me powerfully to some regions for the vibrancy and life that moves through the horizon. new zealand for this is incredible. here looking north from escarpment in the te muna area of martinborough. stunning. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqkrqfxatzb/
holy carp, these are good. cambridge road pinot and dovetail (a syrah-pinot coferment) are incredible. stand out wines for new zealand. #nzwine @nzwinegrowers @nzwineusa @cambridgeroad https://www.instagram.com/p/bqkksxegnxo/
quaffable as all get out. glug glug glug the heck out of this. di dove sei syrah-pinot coferment only 12.5% from cambridge road. refreshing. delicious. #nzwine @nzwinegrowers @nzwineusa @cambridgeroad https://www.instagram.com/p/bqklhtxazqd/
solid, versatile and friendly oak fermented sauvignon blanc carrying the delicate while savory signature of the region. #nzwine @nzwinegrowers @nzwineusa @matahiwiestate https://www.instagram.com/p/bqkojwjg-kn/
winemaker larry mckenna discusses the wairarapa from the edge of the escarpment. the te muna area of martinborough, wellington wine country. #nzwine @nzwinegrowers @nzwineusa @escarpmentvineyard https://www.instagram.com/p/bqkpsbpgp68/
hands down best butter i’ve ever had in my life – lewis road’s from here in wairarapa. from martinborough, i believe. #nzwine @nzwinegrowers @nzwineusa @lewisroadcremery https://www.instagram.com/p/bqlizneay5g/
founding members of the curly girl and lipstick club with one of our honorary knights (being appointed knight is a very high honor. it means you are one of our favorite people anywhere). a total honor to have the morning tasting with helen masters and clive paton at ata rangi. from left: madeline stenwreth mw from sweden, helen masters, clive paton, me. #nzwine @nzwinegrowers @nzwineusa @ata_rangi @madsmw https://www.instagram.com/p/bqlwn7ugffi/
the ata rangi 2015 craighill chardonnay from martinborough opens with nuanced aromatics that move to an elegant sweep across the palate. full of savor from a not quite chalk-salinity woven with the texture of raw silk cut to the lines of a floor length gown. lovely, textural, fresh and nuanced. #nzwine @nzwinegrowers @nzwineusa @ata_rangi https://www.instagram.com/p/bqlz4izaujz/
utterly finessed and beautiful. ata rangi 2014 pinot noir from martinborough. #nzwine @nzwinegrowers @nzwineusa @ata_rangi https://www.instagram.com/p/bql2neigcmv/
delicious freshness and subtlety while also full of flavor. nicely done syrah showing an easy confidence that gives the fruit the chance to show its radiance rather than relying on extraction to deliver power. nicely done. #nzwine @nzwinegrowers @nzwineusa @schubertwines https://www.instagram.com/p/bql5bj4agiq/
there is a gentle element to the white wines of martinborough that still carries in it concentration of flavor and power of persistence, where even when the signature flavors of a variety like sauvignon appear they do so not so much softly (they still carry tension and poise) as with patience, as if assertiveness or pushiness is unnecessary because the flavors without question will arrive in your mouth over time. here the urlar 2016 sauvignon blanc carries that gentle persistence somehow also with fresh verve and even curiosity. pleasant, feminine and flavorful. #nzwine @nzwinegrowers @nzwineusa @urlar_wine https://www.instagram.com/p/bql6qy2a5wr/
the southern point of the north island looking over palliser bay from wharekauhau in the southern wairarapa. gorgeous spot for lunch. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqmgh2jao2-/
the salted version of the best butter i have ever had in all my life from lewis road creamery. all organic milk and craftsmanship. in mere hours i have successfully converted delegates from scotland, germany and england to lewis road butter converts and they are now gorging themselves on bread and butter. my work here is done. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqmjk0ygthv/
sketching sense impressions from tasting on the trip through new zealand to eventually do illustrations of the wines. (i don’t expect these particular ones to make sense to anyone else they are just a way to get my thinking started. when i am tasting wine i get a lot of visual and tactile experience in relation to the flavors of a wine. at times the multisensory experience of tasting makes it hard for me to use words to describe wine in a way i think others will recognize. so i started sketching the wines instead. sketching the shapes of how a wine feels to me like shown here gives me a way to record my memory of a wine while i search for descriptors to give it later. these particular sketches are me thinking through regional characteristics rather than single wines.) #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqo3q-eaa5n/
united nations international wine mission for world peace delegate from the united states in the van alone en route to the airport. will report back to her colleagues in california and beyond on mission findings. report: i’ve left my heart in new zealand. (seems like i must need that my heart.) must return for further research. #nzwine thank you to @nzwinegrowers and @nzwineusa for a life changing trip, good wine and even better people. https://www.instagram.com/p/bqmvqssark6/
there it is full, the new zealand notebook jan/feb 2017. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqmwg9ag3u4/
unbelievably grateful. air new zealand has had great service every leg of our tour through the country. excited to fly business class on the trip back to the states thanks to a lucky upgrade. #nzwine @nzwinegrowers @nzwineusa @air_new_zealand @flyairnz https://www.instagram.com/p/bqm1wqva1yz/
brilliant summary of trip to new zealand captured in one photo by sarah: spend time with remarkable people. be totally silly while also taking all your work seriously. love everyone and be struck by how loving they are too (what a fantastic country of beautiful people). laugh more steadily than ever in your life. be joy. find joy in/from others. (thank you again to everyone for a fantastic trip.) #nzwineusa @nzwinegrowers @nzwineusa thank you you to sarah for sending this awesome photo from nelson. @paulpujol https://www.instagram.com/p/bqm53blg77x/
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classic red symposium and hawke’s bay in photos http://wakawakawinereviews.com/2017/03/23/classic-red-symposium-and-hawkes-bay-in-photos/
events http://wakawakawinereviews.com/category/events/
new zealand http://wakawakawinereviews.com/category/new-zealand/
bilancia http://bilancia.co.nz/
hawke’s bay http://www.nzwine.com/regions/hawkes-bay/
classic reds symposium http://www.nzwine.com/events/classic-reds-symposium/
bridge pa http://www.bridgepatriangle.nz/
gimblett gravels http://gimblettgravels.com/
pinot noir nz http://www.pinotnz.co.nz/
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the california contingent hits hawke’s bay. awesome team. from left: david strada (the man that asked us here), me, troy smith, catherine fallis, peter palmer. #nzwine @nzwinegrowers @nzwineusa @dsnzwine @planetgrapemastersomm @rent_a_sommie https://www.instagram.com/p/bqcvur5jtwd/
remarkable views of te nata from craggy range in hawke’s bay with dear friends bree boskov and jamie goode. #nzwine @nzwinegrowers @nzwineusa @winediviner @drjamiegoode @craggyrange thank you to @nzwinecanada for the wonderful photo. https://www.instagram.com/p/bqcfd68j37l/
a nice evolution to find myself drinking syrah at this point of our new zealand travels. friendly and fresh both. #nzwineusa @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqctcbjjeel/
beautiful performance of mozart’s divertimenti by four members of new zealand’s symphony orchestra in the gardens of craggy range. #nzwine @nzwinegrowers @nzwineusa @craggyrange https://www.instagram.com/p/bqczqqqd2ei/
morning walk through the redwoods of te mata peak with bree and madeline. perfect wake up to havelock of hawke’s bay. #nzwine @nzwinegrowers @nzwineusa @winediviner @madsmw https://www.instagram.com/p/bqd4f6jjtt7/
being welcomed in a maori haka to the classic reds symposium in hawke’s bay, hosted at trinity hill. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa @trinityhillhb https://www.instagram.com/p/bqeegjcdltw/
fascinating syrah tasting within a larger masterclass bringing together examples from throughout new zealand and benchmarks worldwide. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqelzdqjpnr/
intense honesty getting pushed through the syrah masterclass in the classic reds nz symposium. room full of wine experts from all over the world, 16 global examples of syrah (though primarily nz) and 5 regional winemakers equals rather blunt in depth discussion ranging from technical to stylistic interests. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqenls7joyt/
“it’s like red bull for plants […] a little nirvana.” steve smith mw explaining how the combination of ultra high uv in nz in a relatively low stress environment for vines thanks to relatively high level humidity (not a desert) and good but not excessive heat (few days over 100 degrees f) means vines grow relatively easily. in his view the lower stress means the human aspect of terroir can be expressed more readily thanks to making choices in the vineyard for fine tuning quality rather than just compensating stress or reducing vigor. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqeojsvjozz/
master of wine steve smith explaining how when you look at climate conditions from flowering to harvest – the growing degree days and conditions in that time period – three regions in the world have overlapping (similar) climatic characteristics, the left bank of bordeaux, margaret river and the warmer portions of hawke’s bay. a cabernet & merlot masterclass focused primarily on new zealand with world benchmarks included. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqehblxjovs/
fascinating look at bordeaux varieties and blends in hawke’s bay with world benchmark wines thrown into mix. the region is in a shift in vine age and the jump in quality from the overall balance that comes with it. interesting to discuss questions of freshness, tannin ripeness, soil drainage to climate alongside examples now but i am excited to see where this region is going to go. it feels on the cusp of a new stage of insight into regional characteristics and winemaking clarity that comes with it and i look forward to keeping up with it. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqetpa6dmrc/
funniest thing ever. during a quick afternoon break we went for a walk around havelock north, mister david keck and i. while sipping our long blacks we got asked by the restaurant server if we’d blind taste a bottle of wine with no label to help her sort out what it was so she could find other wines like it. it’s her favorite wine she’s had in her life so far. our best guess: a 2007 merlot blend from hawke’s bay. #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa @yrmom_safoodie https://www.instagram.com/p/bqe2f9ajnqx/
stand out syrah in hawke’s bay:bilancia la collina. #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa @bilancianz https://www.instagram.com/p/bqe-ko1d2uv/
the man. the wine. the legend. rod mcdonald makes wine. hawke’s bay syrah from coastal sites. #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa @rodmcdonaldwines https://www.instagram.com/p/bqfa5uhjazb/
you just go ahead and sit right down next to me… so, this is delicious and perfect with a bit of chill. nicely structural te mata 2016 gamay. get it if you can. #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa @temataestatewinery https://www.instagram.com/p/bqffxlid9n8/
so so so love these folks. wonderful people to work and travel with. #repost @somm_arthurhon ・・・ friends forever. #hawkesbay #winenz @nzwinegrowers @craggyrange photo from @ginandbutter ❤️thank you to @nzwinegrowers for getting us here! https://www.instagram.com/p/bqfvfvxgrep/
okay, new zealand now this is too much (you have everything!!!) #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqfxwmigltw/
❤️#repost @somm_arthurhon ・・・ afternoon #selfie #winenz #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqfyxfxaxn9/
founding members of the curly girl and lipstick club with one of our honorary knights. (it’s a very high honor to be appointed knight. it means you’re one of our favorite people anywhere.) #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa there has been a truly special group of people on this trip. we begin peeling off in different directions today and the truth is i am a bit heartbroken. i have never felt more at ease and happy while also able to study and work than i have here on this trip. thank you again to @nzwinegrowers @nzwineusa for including me. so glad to have a few more days here to study. @janeskiltonmw @yrmom_safoodie https://www.instagram.com/p/bqgiphoat1i/
sneaking off for an extra morning excursion with lorainne to see bilancia and their fantastic syrah site. #nzwine #hawkesbaywine @bilancianz @yrmom_safoodie @madsmw @winediviner @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqgrpqngd32/
oh my god i am so excited. crazy steep terraced and wind exposed syrah site full of wild fennel and lavender for bilancia’s la collina. hard to show how steep it is and the vineyard keeps descending in terraces down the hill. i really love this wine. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @lacollinanz @bilancianz https://www.instagram.com/p/bqgtovfg-8b/
wine lover terroir prayer circle. this is what happens when a mess of masters of wine, a master sommelier and a wine dork (me) realize the dirt smells just like the wine (provençal herbal while dusty) and they just can’t get enough. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @bilancianz @lacollinanz @winediviner @madsmw @yrmom_safoodie https://www.instagram.com/p/bqgwdxwakya/
a testament to the nobility possible in pinot gris. subtle aromatics of rose and exotic spice but most of all texture yes texture yes texture long finish yes. delicious. #nzwine #hawkesbaywine @lacollinanz @bilancianz @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqgw6vwa1rm/
deft edge here of flint flash cut through sinewy flesh giving tension, subtlety, nuance and energy. really nice example of the delicate flavors with ballerina-like power across the palate – all light feet and dancing with an innate strength that comes so gracefully you just see the movement. nicely done. the not-yet-released 2015 gives a swish-swish-swish silken ball gown movement – elegant, lengthy while also serious – across the palate while at the same time carrying more power (though still subtle) compared to the 2014. i’m a fan. #nzwine #hawkesbaywine @lacollinanz @bilancianz @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqgyh7dgz2p/
all sapidity with the flesh of viognier yet still a spindly spine that can be harder to find from the variety. lovely. fresh. savory. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @lacollinanz @bilancianz https://www.instagram.com/p/bqg0mjnazy4/
there are moments in life that offer such a purity of presence joined with depth, affection, honesty. they are a blessing. truly a special wine the bilancia 2008 la collina syrah, such fine fine finely layered elegance carrying the dusty herbal provençal earth of the vineyard, savory harmony of flavor, structure, length. i am built of gratitude. there is nothing else. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @lacollinanz @bilancianz @madsmw https://www.instagram.com/p/bqg1w52awhw/
the bilancia la collina site seen from below. the syrah in rugged terraces to the right. the chardonnay below in nets. #nzwine #hawkesbaywine @nzwineusa @nzwineusa @lacollinanz @bilancianz https://www.instagram.com/p/bqg3nmug8ln/
peter and paul (where’s mary?) explaining the geological history of bridge pa red metal gravels. while new zealand is quite young these free draining sand loam with gravel soils are the oldest on the heretaunga plains. the soils are incredibly shallow before hitting stones. the loam retains enough water from winter to sustain the vines till christmas then it runs out of water and rains sprinkle through the region into the growing season. in drier years irrigation is lightly done. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqg-fy4aod4/
crossing the paritua stream with ollie powrie of villa marie to explore the bridge pa red metal gravels. #nzwine #hawkesbaywine @wine_grower @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqg_ixwalzq/
getting ready to fly over the bridge pa red metal gravels with madeline in an old tiger moth biplane. i am so excited!!!! #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @madsmw https://www.instagram.com/p/bqhgqddg5hm/
about to take off with jen. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqhgydkgvpj/
flying over the bridge pa triangle of hawke’s bay in an old tiger moth biplane. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqhivh4alcf/
in the air over the bridge pa triangle of hawke’s bay with jen in an old tiger moth biplane. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqhjkobaok_/
bridge pa triangle of hawke’s bay from the front seat of a world war ii era tiger moth biplane. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqhlniaghsw/
best day best friend best plane ever. with madeline and the tiger moth. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @madsmw https://www.instagram.com/p/bqhnkm4gjjp/
❤️ 😊#repost @wine_grower ・・・ @hawk_wakawaka gets a big wave as she flies over the bridge pa triangle wine district in a tigermoth !#bridgepatriangle #hawkesbay #villamariawines #keltern #nzwine https://www.instagram.com/p/bqhw0rzapd7/
gordon russell introducing the gimblett gravel’s subregion of hawke’s bay from the top of a limestone lift known as roy’s hill. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqhxvlwgrtr/
jennie dobson describing the meandering changes of the ngaruroro river through the heretaunga plains of hawke’s bay and how it has caused evolving advancements of gravel through the region moving from old ironstone gravels with topsoil of sandy loam in bridge pa to greywacke gravel with very little topsoil in the younger gimblett gravels. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqhy6segpbs/
as vine age has increased through the gimblett gravels region site expression has also increased with overall vine balance and natural harmony in the fruit. with the evolution of vineyards in this way producers have also gained confidence in their sites and thus have been able to step back in use of barrique, reducing overall oak signature and instead homing in on highlighting site expression more through the wines. the trinity hill 2014 syrah a nice example. oak spice still gilds the edges of the syrah but it mimics the cinnamon bark naturally shown from the fruit itself. stimulating stony minerality through a long finish. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqhaxjzat9c/
deep greywacke gravel with a thin layer of wind blown silt top soil throughout the gimblett gravels ranging from almost non existence topsoils on the hills to the still little depth of about 50 centimeters shown here at villa maria’s omaha gravels vineyard. the gravels are high draining, which increases aromatics and offers a distinctive structural form but also means vineyards are growing on the edge of ripeness not by temperature as is so often considered but by soil architecture and its water holding capacity. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @villamariawines https://www.instagram.com/p/bqhdzyhatfr/
nice freshness and structural focus on the villa maria 2013 ngakirikiri cabernet with floral and fresh pop just picked black currant aromatics followed by a linear palate of mixed herbs and a tear of dark tree bark. good mineral length. leave it in bottle a couple years before opening but then look for nice aging potential. deft balance of elegance and power. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @villamariawines https://www.instagram.com/p/bqhe6wrglnq/
lifted hills of limestone with wind blown silt on top rolling the edges of the gimblett gravels. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqhgclhgjtr/
pretty psyched about the vineyard spray set up this atv has been modified with for cornerstone vineyard. i grew up roaring around on these things for commercial fishing so i always get a bit of thrill at the idea of using one again. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqhh_mtgzby/
one of the original 1982 syrah vines rescued and planted own rooted by allen limmer here in stonecroft vineyard, now known as the ms clone or mass selection. the ms is believed to be the selection originally brought to new zealand by james busby, more famously known as the father of viticulture in australia. the variety seems to have been throughout vine regions of new zealand beginning with busby’s arrival in the 1840s. thanks to prohibition it was greatly diminished and almost completely lost until in 1982 limmer rescued the last canes of it in the country and brought it to what is now known as the gimblett gravels subregion of hawke’s bay. these vines as the mother block for the country. as other clones have been brought to the country vintners have experimented with the new selections but many say they return again to the ms. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqhk6jiah21/
new zealand as a way of life, step 1, breakfast: meat pie and feijoa smoothie. pretty psyched about it. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqjircxaent/
the united nations wine initiative for world peace continues (with just as much enthusiasm though a bit more fatigue). delegates from china, singapore, scotland, ireland, sweden, germany, england, new zealand and the united states asleep on the bus to martinborough …. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bqju2evgx8q/
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new zealand is one of the only countries in the world that has established a shared healthy relationship between its first nations maori people and the subsequent settlers. while my indigenous heritage serves as the foundation of who i am it is largely unseen in a us context where recognition of native american communities is essentially non existent. to be asked then to be part of a maori welcoming ceremony to open pinot noir nz 2017 was not only a huge honor but also overwhelming. after the initial arrival and greeting portions of the ceremony i sat on stage with dame anne salmond seated beside me at my left and jancis robinson at my right as we progressed through a series of maori blessings and songs honoring our ancestors, our land and each other. the depth of gratitude for the experience is more than i could explain. thank you to pinot noir nz for making it possible. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz thank you to @yrmom_safoodie for the photo. https://www.instagram.com/p/bp6r0tijp_c/
again and again and again, what an honor. it has been a total pleasure to travel, study, taste and laugh with these people. thank you, david, very much for the photo. #repost @yrmom_safoodie ・・・ it’s rare that you see this much awesome in one photo! @stenwrethmw @janeskiltonmw @paulpujol @hawk_wakawaka @winediviner – @pinotnoirnz #pinotnoirnz @nzwinegrowers @nzwineusa @nzwineaus @nzwineeurope @mastersofwine #icons #mentors #badasses https://www.instagram.com/p/bp6vrzfdbql/
truly remarkable morning. #repost @nzwinegrowers ・・・ repost: a wonderful line up of speakers in the first session this morning, including ben glover of zephyr, @rachel_taulelei, rapota taylor, miriana stevens, kerensa johnson, dame anne salmond & nick mills from rippon. their ability to communicate our connection to this place resonated deeply. 📷: @pinotnoirnz @nzwineusa #pinotnoirnz #nzwine https://www.instagram.com/p/bp6zpccdj_b/
wonderfully delicate, full of purity and length – julicher 2014 riesling from martinborough. 10% alcohol finishes snug with just a kiss of sweetness on the midpalate. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @julicher https://www.instagram.com/p/bp6lka6dop6/
happy girl to have this crew. #repost @ginandbutter ・・・ new friends, old friends, somm friends, winemaker friends, the beauty of this industry. @ginandbutter @headwineo @somm_arthurhon @yrmom_safoodie @paulpujol https://www.instagram.com/p/bp8jzdid6zp/
excited about the morning session. a dig into greatness in pinot noir looking at examples from all the world (excluding new zealand) selected and discussed by an international panel of experts – guided by helen masters with master tasters jancis robinson obe mw of england, mike bennie of australia, kenichi ohashi mw of japan, marcel giesen of new zealand. this is one of those dream opportunities in tasting panels. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz https://www.instagram.com/p/bp8omj3dnrj/
marcel giesen discusses how the sta rita hills defines greatness through simultaneous persistence and reinventing itself. how greatness in pinot comes from farming that respects the land, and that quality from the right site will come in time “with unwavering passion and commitment” in a relationship “between land and winegrower of humility and honesty” over time. from the choice of essentially any two pinots in the world marcel selected the au bon climat 2005 larmes de grappe pinot noir from the sanford & benedict vineyard and the domaine de la cote 2014 bloom’s field describing both as exemplary cases of balance, power, finesse, purity, complexity length and authenticity. “power isn’t size. it’s persistence. there should be sinew, movement, aliveness, energy.” #nzwine #sashimoorman @nzwinegrowers @nzwineusa @pinotnoirnz excited, humbled and impressed to see one of the regions i love most – the sta rita hills and santa barbara county – and two wines i have great admiration for showcased into such a prestigious international tasting. @rajatparr @sashimoorman @sbcwinelady https://www.instagram.com/p/bp8tbn8dg2x/
what wines do four of the world’s best tasters select to represent greatness in pinot noir from around the world? an intriguing global selection. interestingly tasting these blind it was easy to identify the taster palate before identifying region though the wines do each speak to place. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz https://www.instagram.com/p/bp8umyudoab/
ken ohishi mw from japan shares how a kyoto temple built in 1397, also a unesco world heritage site, represents a japanese world view of balance while discussing too how understatement, purity, clarity, humility and harmony serve as the markers of greatness in pinot noir. he compares great pinot noir to the attributes of premium drinking water, not in the sense of being watery but in the sense of carrying transparency, pure clean aroma and flavor, smoothness never asserting itself too strongly instead with a sense of silence and understatement. for ken silence is not absolute but instead closer to the experience of sitting in a quiet room with only the quiet, steady tick tock of a single clock. the simple experience of the clock helps define the time and space of the silence. the temple too gives insight into the balance of wine. the pure stillness of the pond showing an almost perfect reflection of the temple that even so is not the actual temple – the water expands what we experience and balances it without increasing the literal substance, weight or detail of the actual temple. it instead reverberates in an understated while still complex image of the original expanding our experience of the majesty of the structure. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz wonderfully insightful and perspective shifting discussion. https://www.instagram.com/p/bp8xn3gj3uo/
to what extent is wine tasting a multisensory experience? how does sound impact our taste experience? jo burzynska guides us through a pinot tasting accompanied by four types of music based on recent studies of perception and her own work in oenosthesia. here the dubstep’s deep bass notes emphasize body and lessen perception of acidity (click video to hear). lifted, bright, high tones sounds like bird chirps or bells intensify the perception of elevated, bright acidity. intense, multisound music like rock subdued perception of complexity while also increasing experience of umami. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz https://www.instagram.com/p/bp8nng7jc9u/
i’m a fan of the pretty while savory character mount edwards pinot gets with age. lovely. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz @wineswinger https://www.instagram.com/p/bp9fjwajnsh/
the bradas, world hip hop champions in both 2015 and 2016, opening the gala dinner celebration for pinot noir 2017. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz https://www.instagram.com/p/bp9cvnidspv/
the banquet aotearoa gala dinner for pinot noir nz with chairman ben glover and keynote speakers jancis robinson and maynard james keenan. #nzwine #mrbglover @nzwinegrowers @nzwineusa @pinotnoirnz @mrbglover @jancisrobinson @puscifer https://www.instagram.com/p/bp9iqa1jhje/
liam malone, new zealand paralympic sprinter who won two gold medals in the 2016 rio men’s 200 meters and 400 meters and a silver in the 100 meters, speaking on what it means to live personal greatness having surpassed a bone growth birth defect and become a world record holder after hitting rock bottom drunk driving while dealing with both leg amputation. inspiring, comical, well thought testimonial also crediting his mom for being the rock that got him through. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz https://www.instagram.com/p/bp9sp2ajbbq/
in maori culture when someone inspires you, you sing a song for them as blessing. in thanks to liam malone for his story the musical island boys sing for him. #nzwine #pinotnoirnz @pinotnoirnz @nzwinegrowers @nzwineusa https://www.instagram.com/p/bp9tkhujivd/
oh, you know, wednesday hanging out with a new zealand national treasure – super nice guy, paraolympic gold medal sprinter and multi world record holder liam malone. #nzwine #pinotnoirnz @pinotnoirnz @nzwinegrowers @nzwineusa https://www.instagram.com/p/bp963edj-x0/
total gratitude. #repost from @cairnsileni . . . . moving talk by elaine @hawk_wakawaka wonderful to have someone like this in new zealand @pinotnoirnz #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa https://www.instagram.com/p/bp_lyvnjtu_/
giving the final address for pinot noir nz 2017. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa thank you to @pinotnoirnz for the photo. https://www.instagram.com/p/bqeupqejpdv/
the curly girl lipstick club. (i’ve met my favorite people in new zealand. here’s a set of them here.) from left: helen masters, jane skelton mw, emma jenkins mw, madeline stenwreth mw, veronica williams, me. #pinotnoirnz #nzwineusa @pinotnoirnz @nzwinegrowers @nzwineusa @helenatatarangi @janeskiltonmw @emmajenkinsmw @madsmw https://www.instagram.com/p/bqapplsd5rg/
kiwis commit. the going away party for pinot noir nz included a creatively engineered hot tub on the water front that the kiwis enjoyed regardless (because?) of the rainstorm. love these people. #nzwine #pinotnoirnz @pinotnoirnz @nzwinegrowers @nzwineusa @ripponhall @ripponjo https://www.instagram.com/p/bqbuj1ejm6t/
wine professionals for australia, china, japan, england, ireland, scotland, the united states, canada, brazil, russia, sweden, singapore, venezuela and new zealand take over every seat in a special air new zealand wine flight touring and tasting nelson, marlborough, martinborough and hawke’s bay at low elevation air borne. #nzwine @nzwinegrowers @nzwineusa @chrisnzwine huge thanks to air new zealand! @air_new_zealand https://www.instagram.com/p/bqbyzlxjp80/
it was an unbelievable honor to give the final speech at pinot noir nz this week. today i woke up to my photo and mention on the front page of the weekly newsletter from jancis robinson via her eponymous website. deeply grateful. so grateful to my family and dearest friends for their helping me be here and to @pinotnoirnz and @nzwinegrowers for having me. thank you. #nzwine #pinotnoirnz @nzwineusa https://www.instagram.com/p/bqe3io5dyrs/
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love this so hard. we’ve arrived in nelson. the main hotel in town is the rutherford, named for earnest rutherford, the first man to figure out how to split the atom, born in nelson. i was hoping to stay in the geiger-marsden room but no such luck. they’re level of geekery stops at the naming of the atom cafe. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bpyibr_jyef/
wonderfully aged 2007 pinot gris from prophet’s rock. #nzwine @nzwinegrowers @nzwineusa @paulpujol https://www.instagram.com/p/bpyydutjkli/
stand out wine of a new zealand wide aromatics tasting: ostler 2015 spatlese riesling. really nicely balanced. delicious textural wine. #nzwine @nzwinegrowers @nzwineusa @ostlerwine https://www.instagram.com/p/bpzbabqdbwu/
the joy of men that have earned their beer. irreplaceable. (from left: peter mccombie mw of new zealand and peter badenhop of germany swam across the mapua inlet and back (with rather strong current) in exchange for a beer each. i am completely impressed.) #nzwine @nzwinegrowers @nzwineusa @petermccombie @chrisnzwine https://www.instagram.com/p/bpzduefj2f7/
not sure i could be happier. from left: peter bodenhof of germany, david keck of texas usa,, me of alaska and california, jaimie bueno of the u.k., ken ohishi mw of japan and akihiko yamamoto of japan. mapua inlet. nelson. beautiful. really special group. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bpzs_fcjse6/
girl walking barefoot across the rocks you pick her up carry her to easier ground… #repost @drjamiegoode ・・・ @hawk_wakawaka and @nzwineuk having fun in nelson @nzwineeurope #nzwine https://www.instagram.com/p/bpzwlprdzr6/
really psyched about this – getting started with a new zealand riesling master class looking at regional characteristics across styles led by winemaker andrew hedley of framingham and bob campbell mw. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bp0l-dydpg0/
strong flight of new zealand pinot gris with wines from greystone, serasin, greywacke, gibbston valley and prophet’s rock. #nzwine @nzwinegrowers @nzwineusa @greystonewines @seresinestate @greywackevineyards @gibbstonvalleywinery @paulpujol https://www.instagram.com/p/bp1nazpjevf/
nelson really is beautiful. it ranges from pastoral rolling hills as shown here to dramatic mountain and water landscapes. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bp1sa7qjwgq/
in love with the botanical verve of the moutere hills of nelson both native and not. white flowers have always been my favorite. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bp3zydkjtd2/
seamus and the corn. living large at neudorf in the moutere hills of nelson. #nzwine @nzwinegrowers @nzwineusa @seamusbrandt @neudorfvineyards https://www.instagram.com/p/bp3b6lfd3wg/
delicious, fresh, finessed. lovely wines from neudorf. #nzwine @nzwinegrowers @nzwineusa @neudorfvineyards https://www.instagram.com/p/bp3izfldlw0/
even new zealand cakes are gorgeous. wth. #nzwine @nzwinegrowers @nzwineusa https://www.instagram.com/p/bp3n3vjjskm/
united nations wine mission with diplomats from new zealand, australia, england, ireland, scotland, japan, venezuela, canada, the united states, sweden, the netherlands, germany, russia, norway, singapore, borneo, brazil, china, denmark and hong kong take over every single seat in the plane from nelson to wellington. pinot noir nz get ready! #nzwine @nzwinegrowers @nzwineusa @pinotnoirnz https://www.instagram.com/p/bp3xj83dpsl/
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what makes an outstanding guest experience? barbara talbott speaks at wivi central coast http://wakawakawinereviews.com/2017/03/17/what-makes-an-outstanding-guest-experience-barbara-talbott-speaks-at-wivi-central-coast/
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phil markert, key buyer for safeway, on retail trends in wine: wivi central coast http://wakawakawinereviews.com/2017/03/16/phil-markert-key-buyer-for-safeway-on-retail-trends-in-wine-wivi-central-coast/
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close about contact shop hawk wakawaka wine reviews described as "a new standard for wine reviews" by @kermitlynchwine about contact shop home blog travels through wellington wine country new zealand mar 24, 2017 0 wellington wine country larry mckenna speaking from the edge of his escarpment our tour through new zealand wine countries finished with two days in martinborough and its neighbor regions, all together known as wairarapa, and now together reclassed as wellington wine country. wellington wine country sits about an hour and a half drive from the city itself. it’s one of the coldest growing regions in new zealand with one of the longest growing seasons as well. as a result, it’s brilliant for producing truly cool climate varieties like pinot noir and chardonnay with genuine concentration and density native to the fruit itself. some of the founding prestige wineries of the country that first brought attention to the nation for producing high quality pinot noir originate here. the landscape through the region is incredible. at the same time, the townships hold a sort of country or frontier sort of feel that speaks to their remoteness, even if in proximity to the nation’s capitol. it’s a charming combination. here’s a look in photos as shared to instagram while we traveled. big skies and wind in the wairarapa region of wellington wine country. here in the masterton subregion at the matahiwi estate. #nzwine @nzwinegrowers @nzwineusa @matahiwiestate a post shared by hawk wakawaka (@hawk_wakawaka) on feb 5, 2017 at 3:47pm pst what brexit?! delegates from the united kingdom and germany together and it feels so good. gorgeous views at urlar estate in the gladstone subregion of the wairarapa in wellington wine country. #nzwine @nzwinegrowers @nzwineusa from left: adam clarke and peter badenhop @clarkeadam75 a post shared by hawk wakawaka (@hawk_wakawaka) on feb 5, 2017 at 4:42pm pst oh my bella, i love you too. my new friend, the kunekune pig at gladstone vineyard in the gladstone subregion of wairarapa in wellington wine country. she’s full of advice on how to move to new zealand and what it means to respect the land. lovely girl. #nzwine @nzwinegrowers @nzwine @gladstonevineyard a post shared by hawk wakawaka (@hawk_wakawaka) on feb 5, 2017 at 6:42pm pst well look at that! a gruner-like gruner right here in the te muna road subregion of the wairarapa. the whites of the region bring a feeling of delicacy while still offering persistent mouth stimulation and here that white pepper character so integral to the variety. refreshing and nicely focused. #nzwine @nzwinegrowers @nzwineusa @bigskywines a post shared by hawk wakawaka (@hawk_wakawaka) on feb 5, 2017 at 7:05pm pst a genuine pleasure to spend the day with katherine jacobs of big sky wines as she tours us through the wairarapa. here welcoming us to a regional winegrower dinner hosted by escarpment in the te muna portion of martinborough. amazing views. #nzwine @nzwinegrowers @nzwineusa @bigskywines a post shared by hawk wakawaka (@hawk_wakawaka) on feb 5, 2017 at 10:41pm pst commercial fishing in alaska growing up was often unbelievably tiring as a result of working for long days and even days at a time on few hours of sleep. it was watching and reading the skies that would get me through. watching the skies has continued to be one of my great loves connecting me powerfully to some regions for the vibrancy and life that moves through the horizon. new zealand for this is incredible. here looking north from escarpment in the te muna area of martinborough. stunning. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 5, 2017 at 10:45pm pst holy carp, these are good. cambridge road pinot and dovetail (a syrah-pinot coferment) are incredible. stand out wines for new zealand. #nzwine @nzwinegrowers @nzwineusa @cambridgeroad a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 1:31am pst quaffable as all get out. glug glug glug the heck out of this. di dove sei syrah-pinot coferment only 12.5% from cambridge road. refreshing. delicious. #nzwine @nzwinegrowers @nzwineusa @cambridgeroad a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 1:35am pst solid, versatile and friendly oak fermented sauvignon blanc carrying the delicate while savory signature of the region. #nzwine @nzwinegrowers @nzwineusa @matahiwiestate a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 2:05am pst winemaker larry mckenna discusses the wairarapa from the edge of the escarpment. the te muna area of martinborough, wellington wine country. #nzwine @nzwinegrowers @nzwineusa @escarpmentvineyard a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 2:11am pst hands down best butter i’ve ever had in my life – lewis road’s from here in wairarapa. from martinborough, i believe. #nzwine @nzwinegrowers @nzwineusa @lewisroadcremery a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 10:34am pst founding members of the curly girl and lipstick club with one of our honorary knights (being appointed knight is a very high honor. it means you are one of our favorite people anywhere). a total honor to have the morning tasting with helen masters and clive paton at ata rangi. from left: madeline stenwreth mw from sweden, helen masters, clive paton, me. #nzwine @nzwinegrowers @nzwineusa @ata_rangi @madsmw a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 12:35pm pst the ata rangi 2015 craighill chardonnay from martinborough opens with nuanced aromatics that move to an elegant sweep across the palate. full of savor from a not quite chalk-salinity woven with the texture of raw silk cut to the lines of a floor length gown. lovely, textural, fresh and nuanced. #nzwine @nzwinegrowers @nzwineusa @ata_rangi a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 1:03pm pst utterly finessed and beautiful. ata rangi 2014 pinot noir from martinborough. #nzwine @nzwinegrowers @nzwineusa @ata_rangi a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 1:23pm pst delicious freshness and subtlety while also full of flavor. nicely done syrah showing an easy confidence that gives the fruit the chance to show its radiance rather than relying on extraction to deliver power. nicely done. #nzwine @nzwinegrowers @nzwineusa @schubertwines a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 1:52pm pst there is a gentle element to the white wines of martinborough that still carries in it concentration of flavor and power of persistence, where even when the signature flavors of a variety like sauvignon appear they do so not so much softly (they still carry tension and poise) as with patience, as if assertiveness or pushiness is unnecessary because the flavors without question will arrive in your mouth over time. here the urlar 2016 sauvignon blanc carries that gentle persistence somehow also with fresh verve and even curiosity. pleasant, feminine and flavorful. #nzwine @nzwinegrowers @nzwineusa @urlar_wine a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 2:02pm pst the southern point of the north island looking over palliser bay from wharekauhau in the southern wairarapa. gorgeous spot for lunch. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 3:46pm pst the salted version of the best butter i have ever had in all my life from lewis road creamery. all organic milk and craftsmanship. in mere hours i have successfully converted delegates from scotland, germany and england to lewis road butter converts and they are now gorging themselves on bread and butter. my work here is done. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 4:09pm pst sketching sense impressions from tasting on the trip through new zealand to eventually do illustrations of the wines. (i don’t expect these particular ones to make sense to anyone else they are just a way to get my thinking started. when i am tasting wine i get a lot of visual and tactile experience in relation to the flavors of a wine. at times the multisensory experience of tasting makes it hard for me to use words to describe wine in a way i think others will recognize. so i started sketching the wines instead. sketching the shapes of how a wine feels to me like shown here gives me a way to record my memory of a wine while i search for descriptors to give it later. these particular sketches are me thinking through regional characteristics rather than single wines.) #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 7, 2017 at 5:30pm pst united nations international wine mission for world peace delegate from the united states in the van alone en route to the airport. will report back to her colleagues in california and beyond on mission findings. report: i’ve left my heart in new zealand. (seems like i must need that my heart.) must return for further research. #nzwine thank you to @nzwinegrowers and @nzwineusa for a life changing trip, good wine and even better people. a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 5:55pm pst there it is full, the new zealand notebook jan/feb 2017. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 6:02pm pst unbelievably grateful. air new zealand has had great service every leg of our tour through the country. excited to fly business class on the trip back to the states thanks to a lucky upgrade. #nzwine @nzwinegrowers @nzwineusa @air_new_zealand @flyairnz a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 10:35pm pst brilliant summary of trip to new zealand captured in one photo by sarah: spend time with remarkable people. be totally silly while also taking all your work seriously. love everyone and be struck by how loving they are too (what a fantastic country of beautiful people). laugh more steadily than ever in your life. be joy. find joy in/from others. (thank you again to everyone for a fantastic trip.) #nzwineusa @nzwinegrowers @nzwineusa thank you you to sarah for sending this awesome photo from nelson. @paulpujol a post shared by hawk wakawaka (@hawk_wakawaka) on feb 6, 2017 at 11:15pm pst copyright 2017 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint classic red symposium and hawke’s bay in photos eventsnew zealand mar 23, 2017 0 hawke’s bay on the way to visit bilancia vineyard in hawke’s bay hawke’s bay hosted the classic reds symposium last month, as well as a day in the area’s subzones of bridge pa and gimblett gravels, immediately following the pinot noir nz event. the organization of the classic reds symposium impressed me. producers in the region were quite willing to offer an honest presentation of their wines and discuss appropriate critique of their quality as well. additionally, it was bold for the symposium to immediately follow the pinot noir nz event, even if that makes sense in terms of tasting order by palate weight. it’s a rather easy move, generally speaking, for a wine critic to like pinot noir these days – the variety’s lighter general weight and style is on trend compared to naturally fuller framed or more structured wines that so readily receive criticism these days. so, to follow an event of a popular wine type with a less celebrated weight category is a bit of a brave move. i felt the tasting of both cabernet sauvignon blends and syrah wines from new zealand, as shown at the classic reds symposium, was among one of the more insightful tastings in which i’ve been able to participate. it is a rare thing to find a region so willing to be open to that level of discussion and it speaks well to their long term commitment to quality. by the end of the symposium i felt genuinely excited for the quality of wines coming out of hawke’s bay and especially for where it feels the region is headed. vineyards there have reached stable vine age and the winemakers are genuinely committed to incremental improvement. there are good wines from the region today and we are going to keep seeing better wines in the years to come as well. the day following, where we tasted from bridge pa and gimblett gravels, was also fascinating and well done. the regional vintners’ groups came up with truly creative ways to show us the character and growing conditions of their regions. their techniques are shown in the following photos, as shared at the time via instagram. the california contingent hits hawke’s bay. awesome team. from left: david strada (the man that asked us here), me, troy smith, catherine fallis, peter palmer. #nzwine @nzwinegrowers @nzwineusa @dsnzwine @planetgrapemastersomm @rent_a_sommie a post shared by hawk wakawaka (@hawk_wakawaka) on feb 2, 2017 at 8:46pm pst remarkable views of te nata from craggy range in hawke’s bay with dear friends bree boskov and jamie goode. #nzwine @nzwinegrowers @nzwineusa @winediviner @drjamiegoode @craggyrange thank you to @nzwinecanada for the wonderful photo. a post shared by hawk wakawaka (@hawk_wakawaka) on feb 2, 2017 at 10:08pm pst a nice evolution to find myself drinking syrah at this point of our new zealand travels. friendly and fresh both. #nzwineusa @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 12:10am pst beautiful performance of mozart’s divertimenti by four members of new zealand’s symphony orchestra in the gardens of craggy range. #nzwine @nzwinegrowers @nzwineusa @craggyrange a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 1:04am pst morning walk through the redwoods of te mata peak with bree and madeline. perfect wake up to havelock of hawke’s bay. #nzwine @nzwinegrowers @nzwineusa @winediviner @madsmw a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 11:06am pst being welcomed in a maori haka to the classic reds symposium in hawke’s bay, hosted at trinity hill. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa @trinityhillhb a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 12:51pm pst fascinating syrah tasting within a larger masterclass bringing together examples from throughout new zealand and benchmarks worldwide. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 1:55pm pst intense honesty getting pushed through the syrah masterclass in the classic reds nz symposium. room full of wine experts from all over the world, 16 global examples of syrah (though primarily nz) and 5 regional winemakers equals rather blunt in depth discussion ranging from technical to stylistic interests. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 2:10pm pst “it’s like red bull for plants […] a little nirvana.” steve smith mw explaining how the combination of ultra high uv in nz in a relatively low stress environment for vines thanks to relatively high level humidity (not a desert) and good but not excessive heat (few days over 100 degrees f) means vines grow relatively easily. in his view the lower stress means the human aspect of terroir can be expressed more readily thanks to making choices in the vineyard for fine tuning quality rather than just compensating stress or reducing vigor. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 2:19pm pst master of wine steve smith explaining how when you look at climate conditions from flowering to harvest – the growing degree days and conditions in that time period – three regions in the world have overlapping (similar) climatic characteristics, the left bank of bordeaux, margaret river and the warmer portions of hawke’s bay. a cabernet & merlot masterclass focused primarily on new zealand with world benchmarks included. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 5:04pm pst fascinating look at bordeaux varieties and blends in hawke’s bay with world benchmark wines thrown into mix. the region is in a shift in vine age and the jump in quality from the overall balance that comes with it. interesting to discuss questions of freshness, tannin ripeness, soil drainage to climate alongside examples now but i am excited to see where this region is going to go. it feels on the cusp of a new stage of insight into regional characteristics and winemaking clarity that comes with it and i look forward to keeping up with it. #nzwine #classicredsnz #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 6:50pm pst funniest thing ever. during a quick afternoon break we went for a walk around havelock north, mister david keck and i. while sipping our long blacks we got asked by the restaurant server if we’d blind taste a bottle of wine with no label to help her sort out what it was so she could find other wines like it. it’s her favorite wine she’s had in her life so far. our best guess: a 2007 merlot blend from hawke’s bay. #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa @yrmom_safoodie a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 8:08pm pst stand out syrah in hawke’s bay:bilancia la collina. #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa @bilancianz a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 9:18pm pst the man. the wine. the legend. rod mcdonald makes wine. hawke’s bay syrah from coastal sites. #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa @rodmcdonaldwines a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 9:42pm pst you just go ahead and sit right down next to me… so, this is delicious and perfect with a bit of chill. nicely structural te mata 2016 gamay. get it if you can. #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa @temataestatewinery a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 10:25pm pst so so so love these folks. wonderful people to work and travel with. #repost @somm_arthurhon ・・・ friends forever. #hawkesbay #winenz @nzwinegrowers @craggyrange photo from @ginandbutter ❤️thank you to @nzwinegrowers for getting us here! a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 12:38am pst okay, new zealand now this is too much (you have everything!!!) #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 12:58am pst ❤️#repost @somm_arthurhon ・・・ afternoon #selfie #winenz #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 1:11am pst founding members of the curly girl and lipstick club with one of our honorary knights. (it’s a very high honor to be appointed knight. it means you’re one of our favorite people anywhere.) #nzwine #hawkesbaywine #classicredsnz @nzwinegrowers @nzwineusa there has been a truly special group of people on this trip. we begin peeling off in different directions today and the truth is i am a bit heartbroken. i have never felt more at ease and happy while also able to study and work than i have here on this trip. thank you again to @nzwinegrowers @nzwineusa for including me. so glad to have a few more days here to study. @janeskiltonmw @yrmom_safoodie a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 11:53am pst sneaking off for an extra morning excursion with lorainne to see bilancia and their fantastic syrah site. #nzwine #hawkesbaywine @bilancianz @yrmom_safoodie @madsmw @winediviner @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 1:15pm pst oh my god i am so excited. crazy steep terraced and wind exposed syrah site full of wild fennel and lavender for bilancia’s la collina. hard to show how steep it is and the vineyard keeps descending in terraces down the hill. i really love this wine. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @lacollinanz @bilancianz a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 1:32pm pst wine lover terroir prayer circle. this is what happens when a mess of masters of wine, a master sommelier and a wine dork (me) realize the dirt smells just like the wine (provençal herbal while dusty) and they just can’t get enough. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @bilancianz @lacollinanz @winediviner @madsmw @yrmom_safoodie a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 1:57pm pst a testament to the nobility possible in pinot gris. subtle aromatics of rose and exotic spice but most of all texture yes texture yes texture long finish yes. delicious. #nzwine #hawkesbaywine @lacollinanz @bilancianz @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 2:01pm pst deft edge here of flint flash cut through sinewy flesh giving tension, subtlety, nuance and energy. really nice example of the delicate flavors with ballerina-like power across the palate – all light feet and dancing with an innate strength that comes so gracefully you just see the movement. nicely done. the not-yet-released 2015 gives a swish-swish-swish silken ball gown movement – elegant, lengthy while also serious – across the palate while at the same time carrying more power (though still subtle) compared to the 2014. i’m a fan. #nzwine #hawkesbaywine @lacollinanz @bilancianz @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 2:15pm pst all sapidity with the flesh of viognier yet still a spindly spine that can be harder to find from the variety. lovely. fresh. savory. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @lacollinanz @bilancianz a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 2:30pm pst there are moments in life that offer such a purity of presence joined with depth, affection, honesty. they are a blessing. truly a special wine the bilancia 2008 la collina syrah, such fine fine finely layered elegance carrying the dusty herbal provençal earth of the vineyard, savory harmony of flavor, structure, length. i am built of gratitude. there is nothing else. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @lacollinanz @bilancianz @madsmw a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 2:43pm pst the bilancia la collina site seen from below. the syrah in rugged terraces to the right. the chardonnay below in nets. #nzwine #hawkesbaywine @nzwineusa @nzwineusa @lacollinanz @bilancianz a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 2:56pm pst peter and paul (where’s mary?) explaining the geological history of bridge pa red metal gravels. while new zealand is quite young these free draining sand loam with gravel soils are the oldest on the heretaunga plains. the soils are incredibly shallow before hitting stones. the loam retains enough water from winter to sustain the vines till christmas then it runs out of water and rains sprinkle through the region into the growing season. in drier years irrigation is lightly done. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 4:00pm pst crossing the paritua stream with ollie powrie of villa marie to explore the bridge pa red metal gravels. #nzwine #hawkesbaywine @wine_grower @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 4:09pm pst getting ready to fly over the bridge pa red metal gravels with madeline in an old tiger moth biplane. i am so excited!!!! #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @madsmw a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 5:07pm pst about to take off with jen. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 5:08pm pst flying over the bridge pa triangle of hawke’s bay in an old tiger moth biplane. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 5:29pm pst in the air over the bridge pa triangle of hawke’s bay with jen in an old tiger moth biplane. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 5:33pm pst bridge pa triangle of hawke’s bay from the front seat of a world war ii era tiger moth biplane. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 5:54pm pst best day best friend best plane ever. with madeline and the tiger moth. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @madsmw a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 6:08pm pst ❤️ 😊#repost @wine_grower ・・・ @hawk_wakawaka gets a big wave as she flies over the bridge pa triangle wine district in a tigermoth !#bridgepatriangle #hawkesbay #villamariawines #keltern #nzwine a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 7:32pm pst gordon russell introducing the gimblett gravel’s subregion of hawke’s bay from the top of a limestone lift known as roy’s hill. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 7:37pm pst jennie dobson describing the meandering changes of the ngaruroro river through the heretaunga plains of hawke’s bay and how it has caused evolving advancements of gravel through the region moving from old ironstone gravels with topsoil of sandy loam in bridge pa to greywacke gravel with very little topsoil in the younger gimblett gravels. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 7:50pm pst as vine age has increased through the gimblett gravels region site expression has also increased with overall vine balance and natural harmony in the fruit. with the evolution of vineyards in this way producers have also gained confidence in their sites and thus have been able to step back in use of barrique, reducing overall oak signature and instead homing in on highlighting site expression more through the wines. the trinity hill 2014 syrah a nice example. oak spice still gilds the edges of the syrah but it mimics the cinnamon bark naturally shown from the fruit itself. stimulating stony minerality through a long finish. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 8:03pm pst deep greywacke gravel with a thin layer of wind blown silt top soil throughout the gimblett gravels ranging from almost non existence topsoils on the hills to the still little depth of about 50 centimeters shown here at villa maria’s omaha gravels vineyard. the gravels are high draining, which increases aromatics and offers a distinctive structural form but also means vineyards are growing on the edge of ripeness not by temperature as is so often considered but by soil architecture and its water holding capacity. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @villamariawines a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 8:30pm pst nice freshness and structural focus on the villa maria 2013 ngakirikiri cabernet with floral and fresh pop just picked black currant aromatics followed by a linear palate of mixed herbs and a tear of dark tree bark. good mineral length. leave it in bottle a couple years before opening but then look for nice aging potential. deft balance of elegance and power. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa @villamariawines a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 8:43pm pst lifted hills of limestone with wind blown silt on top rolling the edges of the gimblett gravels. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 8:56pm pst pretty psyched about the vineyard spray set up this atv has been modified with for cornerstone vineyard. i grew up roaring around on these things for commercial fishing so i always get a bit of thrill at the idea of using one again. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 9:10pm pst one of the original 1982 syrah vines rescued and planted own rooted by allen limmer here in stonecroft vineyard, now known as the ms clone or mass selection. the ms is believed to be the selection originally brought to new zealand by james busby, more famously known as the father of viticulture in australia. the variety seems to have been throughout vine regions of new zealand beginning with busby’s arrival in the 1840s. thanks to prohibition it was greatly diminished and almost completely lost until in 1982 limmer rescued the last canes of it in the country and brought it to what is now known as the gimblett gravels subregion of hawke’s bay. these vines as the mother block for the country. as other clones have been brought to the country vintners have experimented with the new selections but many say they return again to the ms. #nzwine #hawkesbaywine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 4, 2017 at 9:35pm pst new zealand as a way of life, step 1, breakfast: meat pie and feijoa smoothie. pretty psyched about it. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 5, 2017 at 12:07pm pst the united nations wine initiative for world peace continues (with just as much enthusiasm though a bit more fatigue). delegates from china, singapore, scotland, ireland, sweden, germany, england, new zealand and the united states asleep on the bus to martinborough …. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 5, 2017 at 1:53pm pst copyright 2017 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint photos from pinot noir nz 2017, wellington, new zealand eventsnew zealand mar 21, 2017 0 pinot noir nz the curly girl and lipstick club, aka the best club our travels through new zealand revolved around the pinot noir nz event – a three day extravaganza focused primarily on pinot noir with wine professionals from 20 countries, wine lovers from all over the world, and new zealand’s top winemakers from across the country. the event occurs every four years and while it celebrates wine it also offers truly kiwi hospitality and talent. it honestly was the most well planned and gracefully executed wine event i have ever attended and it was not only an honor to attend but also to speak. the organizers asked if i would give the closing address looking specifically at the question of future communication while also tying together threads and themes from across the three days. duncan forsyth, who extended the invitation to me, asked if i would use it as an opportunity to inspire people to really dig in and commit passionately to whatever their projects – winemaking or otherwise. (if you want to see my talk you can watch it or read the transcript here. if you have any interest though you should really check out those given by others across the three days. there were incredible speakers present from across all aspects of the wine industry including internationally known celebrities. the keynotes from the first and third days are available here.) in truth though the event was utterly inspiring for me as well. the caliber of talent we were surrounded by professionally was mind blowing and best of all the entire time was full of truly good and caring people. here’s a look at the festivities in photos as shared to instagram at the time. new zealand is one of the only countries in the world that has established a shared healthy relationship between its first nations maori people and the subsequent settlers. while my indigenous heritage serves as the foundation of who i am it is largely unseen in a us context where recognition of native american communities is essentially non existent. to be asked then to be part of a maori welcoming ceremony to open pinot noir nz 2017 was not only a huge honor but also overwhelming. after the initial arrival and greeting portions of the ceremony i sat on stage with dame anne salmond seated beside me at my left and jancis robinson at my right as we progressed through a series of maori blessings and songs honoring our ancestors, our land and each other. the depth of gratitude for the experience is more than i could explain. thank you to pinot noir nz for making it possible. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz thank you to @yrmom_safoodie for the photo. a post shared by hawk wakawaka (@hawk_wakawaka) on jan 30, 2017 at 5:38pm pst again and again and again, what an honor. it has been a total pleasure to travel, study, taste and laugh with these people. thank you, david, very much for the photo. #repost @yrmom_safoodie ・・・ it’s rare that you see this much awesome in one photo! @stenwrethmw @janeskiltonmw @paulpujol @hawk_wakawaka @winediviner – @pinotnoirnz #pinotnoirnz @nzwinegrowers @nzwineusa @nzwineaus @nzwineeurope @mastersofwine #icons #mentors #badasses a post shared by hawk wakawaka (@hawk_wakawaka) on jan 30, 2017 at 6:12pm pst truly remarkable morning. #repost @nzwinegrowers ・・・ repost: a wonderful line up of speakers in the first session this morning, including ben glover of zephyr, @rachel_taulelei, rapota taylor, miriana stevens, kerensa johnson, dame anne salmond & nick mills from rippon. their ability to communicate our connection to this place resonated deeply. 📷: @pinotnoirnz @nzwineusa #pinotnoirnz #nzwine a post shared by hawk wakawaka (@hawk_wakawaka) on jan 30, 2017 at 6:43pm pst wonderfully delicate, full of purity and length – julicher 2014 riesling from martinborough. 10% alcohol finishes snug with just a kiss of sweetness on the midpalate. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @julicher a post shared by hawk wakawaka (@hawk_wakawaka) on jan 30, 2017 at 4:40pm pst happy girl to have this crew. #repost @ginandbutter ・・・ new friends, old friends, somm friends, winemaker friends, the beauty of this industry. @ginandbutter @headwineo @somm_arthurhon @yrmom_safoodie @paulpujol a post shared by hawk wakawaka (@hawk_wakawaka) on jan 31, 2017 at 11:03am pst excited about the morning session. a dig into greatness in pinot noir looking at examples from all the world (excluding new zealand) selected and discussed by an international panel of experts – guided by helen masters with master tasters jancis robinson obe mw of england, mike bennie of australia, kenichi ohashi mw of japan, marcel giesen of new zealand. this is one of those dream opportunities in tasting panels. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz a post shared by hawk wakawaka (@hawk_wakawaka) on jan 31, 2017 at 11:49am pst marcel giesen discusses how the sta rita hills defines greatness through simultaneous persistence and reinventing itself. how greatness in pinot comes from farming that respects the land, and that quality from the right site will come in time “with unwavering passion and commitment” in a relationship “between land and winegrower of humility and honesty” over time. from the choice of essentially any two pinots in the world marcel selected the au bon climat 2005 larmes de grappe pinot noir from the sanford & benedict vineyard and the domaine de la cote 2014 bloom’s field describing both as exemplary cases of balance, power, finesse, purity, complexity length and authenticity. “power isn’t size. it’s persistence. there should be sinew, movement, aliveness, energy.” #nzwine #sashimoorman @nzwinegrowers @nzwineusa @pinotnoirnz excited, humbled and impressed to see one of the regions i love most – the sta rita hills and santa barbara county – and two wines i have great admiration for showcased into such a prestigious international tasting. @rajatparr @sashimoorman @sbcwinelady a post shared by hawk wakawaka (@hawk_wakawaka) on jan 31, 2017 at 12:31pm pst what wines do four of the world’s best tasters select to represent greatness in pinot noir from around the world? an intriguing global selection. interestingly tasting these blind it was easy to identify the taster palate before identifying region though the wines do each speak to place. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz a post shared by hawk wakawaka (@hawk_wakawaka) on jan 31, 2017 at 12:41pm pst ken ohishi mw from japan shares how a kyoto temple built in 1397, also a unesco world heritage site, represents a japanese world view of balance while discussing too how understatement, purity, clarity, humility and harmony serve as the markers of greatness in pinot noir. he compares great pinot noir to the attributes of premium drinking water, not in the sense of being watery but in the sense of carrying transparency, pure clean aroma and flavor, smoothness never asserting itself too strongly instead with a sense of silence and understatement. for ken silence is not absolute but instead closer to the experience of sitting in a quiet room with only the quiet, steady tick tock of a single clock. the simple experience of the clock helps define the time and space of the silence. the temple too gives insight into the balance of wine. the pure stillness of the pond showing an almost perfect reflection of the temple that even so is not the actual temple – the water expands what we experience and balances it without increasing the literal substance, weight or detail of the actual temple. it instead reverberates in an understated while still complex image of the original expanding our experience of the majesty of the structure. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz wonderfully insightful and perspective shifting discussion. a post shared by hawk wakawaka (@hawk_wakawaka) on jan 31, 2017 at 1:08pm pst to what extent is wine tasting a multisensory experience? how does sound impact our taste experience? jo burzynska guides us through a pinot tasting accompanied by four types of music based on recent studies of perception and her own work in oenosthesia. here the dubstep’s deep bass notes emphasize body and lessen perception of acidity (click video to hear). lifted, bright, high tones sounds like bird chirps or bells intensify the perception of elevated, bright acidity. intense, multisound music like rock subdued perception of complexity while also increasing experience of umami. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz a post shared by hawk wakawaka (@hawk_wakawaka) on jan 31, 2017 at 3:24pm pst i’m a fan of the pretty while savory character mount edwards pinot gets with age. lovely. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz @wineswinger a post shared by hawk wakawaka (@hawk_wakawaka) on jan 31, 2017 at 7:45pm pst the bradas, world hip hop champions in both 2015 and 2016, opening the gala dinner celebration for pinot noir 2017. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz a post shared by hawk wakawaka (@hawk_wakawaka) on jan 31, 2017 at 11:08pm pst the banquet aotearoa gala dinner for pinot noir nz with chairman ben glover and keynote speakers jancis robinson and maynard james keenan. #nzwine #mrbglover @nzwinegrowers @nzwineusa @pinotnoirnz @mrbglover @jancisrobinson @puscifer a post shared by hawk wakawaka (@hawk_wakawaka) on feb 1, 2017 at 12:00am pst liam malone, new zealand paralympic sprinter who won two gold medals in the 2016 rio men’s 200 meters and 400 meters and a silver in the 100 meters, speaking on what it means to live personal greatness having surpassed a bone growth birth defect and become a world record holder after hitting rock bottom drunk driving while dealing with both leg amputation. inspiring, comical, well thought testimonial also crediting his mom for being the rock that got him through. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa @pinotnoirnz a post shared by hawk wakawaka (@hawk_wakawaka) on feb 1, 2017 at 1:31am pst in maori culture when someone inspires you, you sing a song for them as blessing. in thanks to liam malone for his story the musical island boys sing for him. #nzwine #pinotnoirnz @pinotnoirnz @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 1, 2017 at 1:38am pst oh, you know, wednesday hanging out with a new zealand national treasure – super nice guy, paraolympic gold medal sprinter and multi world record holder liam malone. #nzwine #pinotnoirnz @pinotnoirnz @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 1, 2017 at 3:35am pst total gratitude. #repost from @cairnsileni . . . . moving talk by elaine @hawk_wakawaka wonderful to have someone like this in new zealand @pinotnoirnz #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 1, 2017 at 7:06pm pst giving the final address for pinot noir nz 2017. #nzwine #pinotnoirnz @nzwinegrowers @nzwineusa thank you to @pinotnoirnz for the photo. a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 3:15pm pst the curly girl lipstick club. (i’ve met my favorite people in new zealand. here’s a set of them here.) from left: helen masters, jane skelton mw, emma jenkins mw, madeline stenwreth mw, veronica williams, me. #pinotnoirnz #nzwineusa @pinotnoirnz @nzwinegrowers @nzwineusa @helenatatarangi @janeskiltonmw @emmajenkinsmw @madsmw a post shared by hawk wakawaka (@hawk_wakawaka) on feb 2, 2017 at 1:15am pst kiwis commit. the going away party for pinot noir nz included a creatively engineered hot tub on the water front that the kiwis enjoyed regardless (because?) of the rainstorm. love these people. #nzwine #pinotnoirnz @pinotnoirnz @nzwinegrowers @nzwineusa @ripponhall @ripponjo a post shared by hawk wakawaka (@hawk_wakawaka) on feb 2, 2017 at 3:04pm pst wine professionals for australia, china, japan, england, ireland, scotland, the united states, canada, brazil, russia, sweden, singapore, venezuela and new zealand take over every seat in a special air new zealand wine flight touring and tasting nelson, marlborough, martinborough and hawke’s bay at low elevation air borne. #nzwine @nzwinegrowers @nzwineusa @chrisnzwine huge thanks to air new zealand! @air_new_zealand a post shared by hawk wakawaka (@hawk_wakawaka) on feb 2, 2017 at 3:38pm pst it was an unbelievable honor to give the final speech at pinot noir nz this week. today i woke up to my photo and mention on the front page of the weekly newsletter from jancis robinson via her eponymous website. deeply grateful. so grateful to my family and dearest friends for their helping me be here and to @pinotnoirnz and @nzwinegrowers for having me. thank you. #nzwine #pinotnoirnz @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on feb 3, 2017 at 8:20pm pst copyright 2017 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint photos from nelson, new zealand uncategorized mar 20, 2017 0 visiting nelson peter and peter enjoy a beer – my favorite photo from the entire trip. more of the story below… many of my very favorite moments from our travels through new zealand happened in nelson. what an incredible community and place! the area sits facing the tasman bay at the edge of the world’s largest ocean, but with its placement in the bay the region receives a bit more protection than those directly facing the pacific. as a result, the waters off nelson play host to an incredible array of sea life, including regular whale migrations, but can also be visited safely for water sports. a natural barrier wall borders the town and people are regularly there paddle boarding, kayaking, swimming or looking for sea life. on top of the natural splendor of the area, nelson is also an incredible artist community. that feeling of creative celebration infuses itself through the winemaking, the food, and the town itself. it truly is one of my favorite places i’ve ever visited. while in nelson our international wine troupe focused primarily on the aromatics symposium, tasting aromatic white varieties from all over new zealand. as a result we saw fewer wines simply from the region itself but the generosity nelson showed in hosting the symposium gave us great opportunity to meet winemakers from all over the country and taste such wines as well. a few of my stand outs from the trip were found here and some of our best adventures too. here’s a look through photos as shared at the time on instagram. love this so hard. we’ve arrived in nelson. the main hotel in town is the rutherford, named for earnest rutherford, the first man to figure out how to split the atom, born in nelson. i was hoping to stay in the geiger-marsden room but no such luck. they’re level of geekery stops at the naming of the atom cafe. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on jan 27, 2017 at 5:26pm pst wonderfully aged 2007 pinot gris from prophet’s rock. #nzwine @nzwinegrowers @nzwineusa @paulpujol a post shared by hawk wakawaka (@hawk_wakawaka) on jan 27, 2017 at 7:50pm pst stand out wine of a new zealand wide aromatics tasting: ostler 2015 spatlese riesling. really nicely balanced. delicious textural wine. #nzwine @nzwinegrowers @nzwineusa @ostlerwine a post shared by hawk wakawaka (@hawk_wakawaka) on jan 27, 2017 at 9:57pm pst the joy of men that have earned their beer. irreplaceable. (from left: peter mccombie mw of new zealand and peter badenhop of germany swam across the mapua inlet and back (with rather strong current) in exchange for a beer each. i am completely impressed.) #nzwine @nzwinegrowers @nzwineusa @petermccombie @chrisnzwine a post shared by hawk wakawaka (@hawk_wakawaka) on jan 27, 2017 at 10:20pm pst not sure i could be happier. from left: peter bodenhof of germany, david keck of texas usa,, me of alaska and california, jaimie bueno of the u.k., ken ohishi mw of japan and akihiko yamamoto of japan. mapua inlet. nelson. beautiful. really special group. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on jan 28, 2017 at 12:34am pst girl walking barefoot across the rocks you pick her up carry her to easier ground… #repost @drjamiegoode ・・・ @hawk_wakawaka and @nzwineuk having fun in nelson @nzwineeurope #nzwine a post shared by hawk wakawaka (@hawk_wakawaka) on jan 28, 2017 at 1:05am pst really psyched about this – getting started with a new zealand riesling master class looking at regional characteristics across styles led by winemaker andrew hedley of framingham and bob campbell mw. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on jan 28, 2017 at 12:39pm pst strong flight of new zealand pinot gris with wines from greystone, serasin, greywacke, gibbston valley and prophet’s rock. #nzwine @nzwinegrowers @nzwineusa @greystonewines @seresinestate @greywackevineyards @gibbstonvalleywinery @paulpujol a post shared by hawk wakawaka (@hawk_wakawaka) on jan 28, 2017 at 6:24pm pst nelson really is beautiful. it ranges from pastoral rolling hills as shown here to dramatic mountain and water landscapes. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on jan 28, 2017 at 7:04pm pst in love with the botanical verve of the moutere hills of nelson both native and not. white flowers have always been my favorite. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on jan 29, 2017 at 2:47pm pst seamus and the corn. living large at neudorf in the moutere hills of nelson. #nzwine @nzwinegrowers @nzwineusa @seamusbrandt @neudorfvineyards a post shared by hawk wakawaka (@hawk_wakawaka) on jan 29, 2017 at 3:09pm pst delicious, fresh, finessed. lovely wines from neudorf. #nzwine @nzwinegrowers @nzwineusa @neudorfvineyards a post shared by hawk wakawaka (@hawk_wakawaka) on jan 29, 2017 at 4:09pm pst even new zealand cakes are gorgeous. wth. #nzwine @nzwinegrowers @nzwineusa a post shared by hawk wakawaka (@hawk_wakawaka) on jan 29, 2017 at 4:53pm pst united nations wine mission with diplomats from new zealand, australia, england, ireland, scotland, japan, venezuela, canada, the united states, sweden, the netherlands, germany, russia, norway, singapore, borneo, brazil, china, denmark and hong kong take over every single seat in the plane from nelson to wellington. pinot noir nz get ready! #nzwine @nzwinegrowers @nzwineusa @pinotnoirnz a post shared by hawk wakawaka (@hawk_wakawaka) on jan 29, 2017 at 6:14pm pst to learn more about nelson, check out nick stock’s video on the region as produced for the pinot noir nz 2017 event. it gives you a feel of that intersection between artist and winegrowing community. nelson marlborough wine regions pinot noir nz 2017 from pinot noir nz on vimeo. copyright 2017 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint what makes an outstanding guest experience? barbara talbott speaks at wivi central coast events mar 17, 2017 0 what makes an outstanding guest experience?  apologies for my absurdly blurry photo. the session itself was unbelievably clear! wivi central coast hosted a session considering the question what makes an outstanding guest experience, looking primarily at how tasting rooms at wineries can offer exceptional hospitality. the discussion was led by barbara talbott of glen larkin advisors and moderated by morgen mclaughlin, the executive director of the santa barbara vintners. previously, barbara helped build the four seasons brand defining its exceptional focus on service and hospitality. she has since turned to consulting, speaking and writing about how to translate such experience to direct-to-consumer brands. her ability to share a depth of insight through clear examples and tips for the attendees was impressive. in making sense of the guest experience, barbara suggests thinking of it in relation to three primary stages of experience. doing so helps you define how you want to uniquely approach each stage of the guest’s time with you in the tasting room. the three stages are the arrival, the tuning in, and the closing experience. in thinking of each of these stages you can ask what you want to define that stage of the guest’s time with you. answering that question can be guided by thinking of your job in the tasting room as providing hospitality with a purpose. the wine is a very important part of it but as direct-to-consumer sales have increased more and more the wine has become simply a vehicle for creating a larger interaction. the question is to ask what you want to offer. in determining what you want to offer, barbara says, be authentic, be real. she emphasizes that hospitality is offering a memorable experience. consumers know what is real and what is genuine and in today’s market that is what people are looking for. it is also what will make them want to invest in your brand to return again or join a wine club. she explains that, “hospitality is knowing just a few things. it is knowing who we are and what we want to offer.” seamless hospitality comes from understanding our own values, interests, and strengths and how we want to offer those to the guest. her favorite expression of this idea is the known saying, we should be who we are because everyone else is taken. the goal in defining your experience in the tasting room is answering this is who and what we are, and this is what we are offering in just a few words. as one of several examples she mentioned, the sonoma winery gundlach bundschu, affectionately called gunbun in the region, uses the simple statement, “come slow down with us.” in one phrase they have delivered a picture of what their guest experience is all about. gunbun comes from the idea that “we take our wines seriously but ourselves not so much.” the guest experience they offer is unpretentious, friendly and family oriented, also hosting a regular music festival as the head of the winery today loves music. the choice to integrate music into their winery experience reflects what the family cares about. a second example barbara listed was scribe, just around the corner from gunbun. there the brothers behind scribe refer to their experience as a visit to “our farm.” the experience reflects their own background growing up on a farm, gives a sense of spending time in nature, and is defined by being leisurely, outdoors, and at the same time with a lot of interaction with host. it is a very beautiful while also simple, rural experience. barbara then went on to describe an experience at nicholson ranch winery. there everything is grown and made on site, and the family has chosen to create a true estate experience offering in depth exploration of the soils and vineyards, or a relaxed tasting alongside the vineyard, or a sit down tasting inside.  the owner-winemaker is often there pouring the wine. in each case, the experience is one of being next to the winery/vineyard and in that way part of where the wine being tasted originates. finally, barbara referenced domaine chandon. there the signature experience revolves around sharing with people the process of making methode traditionelle sparkling wine while enjoying the wine made there. in this way, barbara offered four distinct examples that were each shaped by the wineries answering what they can uniquely offer. in deciding what it is your winery can uniquely offer barbara suggests thinking about a few simple tips. in a few words, what is the feeling of the experience that you want to stand for. how do you want to bring it to life for the guest. do you want to offer a place to relax? a place to borrow the rural lifestyle? to travel vicariously? to deepen wine knowledge? she points out these are all things one can offer beyond a mere wine tasting while the guest is tasting wine. in designing a tasting room and the experience offered there, there are numerous decisions that must be made from what kind of music will be played, to how the space will be designed or decorated, to whether or not food will be offered and if so what kind. she clarifies that if you know what feel you want to bring to life for the guest all of these other questions can be answered much more easily. another key point to answer is what exceptional basics do you want to offer – what things in your guest experience do you want to do really well? finally, she emphasized the importance of visual elements within the tasting room, be they photographs, videos, or maps, as examples. she suggested that visual elements should be present in the tasting room but that the key is to make sure they are authentic to the winery and the people there. once they are in the tasting room then they can be used to connect visitors virtually to the experience and the place, and referred to throughout the tasting as a means to do that. copyright 2017 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint phil markert, key buyer for safeway, on retail trends in wine: wivi central coast californiaeventsrose' mar 16, 2017 0 wivi central coast phil markert speaking at wivi central coast 2017 wine business monthly hosted a day long conference yesterday on winemaking and viticulture wivi here in paso robles. the day included a series of sessions on all aspects of the wine industry. in vineyard care there were sessions on canopy management or vine diseases. in the cellar they looked at managing phenolics and then later focused in on winemaking choices in pinot noir. for hospitality side there were sessions on creating a unique customer experience and then later tips on managing the tasting room. krush radio, 92.5 fm, was even on site all day doing live on-air interviews with some of the speakers. mixed throughout the day were also tasting trials focused in on winemaker experiments with side-by-side tastings looking at the effect of particular techniques in contrast to others. one of the seminars that was particularly exciting to hear was a presentation by phil markert who spoke on trends in wine sales through the retail sector. phil oversees wine and liquor sales for the retail grocery conglomerate albertsons/vons/pavillions overseeing all of southern california. prior to the sale of safeway to the larger group he was a vice president for that company overseeing merchandising for non-perishables (that is, wine sales here too). he has been in wine buying for these stores for over 30 years, 22 of which he has been buying in southern california, and 8 years buying nationally. as phil explained, the wine sections of these grocery stores are managed essentially as a wine store that happens to be within a grocery store. phil has taken a brilliant approach at building connections between these southern california locations and wineries, as well as with winemakers and restaurants. he shared a wealth of insight on both actual sales trends happening regionally and nationally, and on tips for promoting sales that benefit all sectors. phil markert at wivi as phil explained, the health of the wine business in southern california is strong. there has been an $85 million increase in wine sales, an 18% 2 year bump (dude. that’s huge.). the stores within the albertsons/vons/pavillions group are organized individually, while still interconnected nationally, in order to promote connections to the local community both through events and offers specific to the local community, and also through the promotion of local products. for this approach to work effectively, he said, stores need to be managed by local districts in which stores share general trends and locale. in the case of wine this strongly benefits regional wineries. in the paso robles store, for example, of the 50 top selling items 42 are from paso robles. he has seen a huge trend towards local products in stores across the country. the interest in local wine purchases in sonoma, for example, even outpaces that of paso. in designing the buying strategy for wine, phil described the core guiding principles. as part of these guiding principles, they had to define what it means for a product to be local. first of all, the product must come from within a relevant radius of distance to the store. but, in this sense there are two different senses of local – the broad definition is simply within the state, so in our case, california. second is what they call hyper-local, referring to products ultra close to the actual store – within 5 miles, 20 miles, 30 miles, etc. secondly, for the product to count as local it has to illicit an emotional response where the customer feels as though the product is part of their identity, or part of the regional identity, or almost as if the product belongs to them somehow. he further commented that for the millennial customer there is a strong interest in knowing where the product comes from, who makes it, and if it has a unique history or legacy. most of all, the customers’ sense of bond or connection with the product or company drives sales. in selecting brands to feature, then, the wine sections of the grocery store like to look for wineries that have an intimate connection with the community through community activities, donations, partnership, etc. in current retail trends, the focus on localization has been the most effective strategy for promoting retail sales. while there are overarching trends across the country, markets more strongly show micro-trends that demand local management and planning. phil clarified that in tracking these in wine sales he actually turns to the sommelier community as a predictor for forming trends. by looking at wine lists from restaurants within the neighborhood or town (depending on size of the area) surrounding the store he has been able to predict appropriate buying strategies. later in the q&a we also discussed the role sommeliers have as table side educators and guides for customers who are already known to have the expendable income to spend on wine and how this drives sales outside the restaurant as well. (restaurant goers are already a self-selected group of people willing to spend money on food and beverages.) what this means for wineries too, then, is that if they can penetrate the restaurant market of their extended community they can naturally increase their customer-interest base for retail or dtc sales as well. in looking at specific trends happening more broadly – there has been a huge increase on sales for premium splits, 375 ml bottles. he believes this is primarily driven by two buying sectors. millennial are more experimental in their buying habits wanting to try both premium and oddball wines. the 375 ml bottle allows experimentation more readily than a full-size bottle. the boomer population has also been buying more premium splits. currently around 60% of the boomer population is single, so they are buying more premium splits to drink on their own. he said there is also an increase in sales for 375s in picnic communities. at the same time, there is an increase in sales for premium magnums. to make this economically feasible the wine sections of the grocery stores are focusing primarily on magnums that are $75 or less. they have also seen an increase in wine sales sold in tetra packs, or cans. at the same time that local sales are increasing, there is also an increased interest in international wines. for the millennial population this supports the interest in experimentation. for the boomer population, international wines are still associated with premium branding. in terms of overall styles, rather than regionality, there has been a massive increase in interest in crisp, clean whites, higher acid rosés, and to some degree also fresher reds (though more especially high acid whites and rosés). the increase in retail trends in these styles of wine, phil explains, was predicted in the restaurant sector first by tracking the increasing interest in these categories from the sommelier community. importantly rosé sales have become a year round phenomenon. there were significant rosé sales for thanksgiving, as well as valentine’s day, for example. in the last 52 weeks alone there has been a 292% sales increase in rosé alone. (did you see that make sure you saw that because whoa.) the greatest increase has been in french rosé but there has been a proportional increase in local rosé sales as well. (as an interesting side note: the increase in retail sales of rosé happily correlates with production trends happening in california as well. there has been a steady increase on wineries making rosé, though i don’t have those numbers – this point came up from conversations later in the day. it is a happy coincidence this turns out to be true as there is also need for this increased interest. the increase in red blotch in vineyards through the state has led to more producers picking for rosé, for example, as well. red blotch impacts leaves more severely later in the season making it more difficult to ripen red varieties. by picking early before the leaves are as impacted growers can guarantee they are able to use the grapes and simply make another style of wine from it instead, rosé instead of red. this is not insignificant, however. rosé is usually not sold for the same price as red so there is still economic loss in this solution though not as severe as simply being unable to harvest.) copyright 2017 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint hyde de villaine chardonnay californiawhite wines mar 14, 2017 0 hyde de villaine born of a collaboration begun in 2000 between napa valley grower larry hyde and burgundy winemaker aubert de villaine, hyde de villaine (hdv) produces premium chardonnay (as well as a range of red wines) from one of the region’s most coveted sites for the variety. hyde vineyard grows chardonnay in the clay soils of carneros, that, combined with the site’s older vines, offer incredible innate power to its wines. the oldest section of chardonnay at hyde was planted in 1979, established with wente cuttings. with the wish to stay entirely in california heritage selections, in the 1990s a portion of the vineyard was planted to calera cuttings as well, though the majority continues to be wente. vine age has proven an advantage not only for the quality of the wine but also the health of the vineyard coming through the california drought. as the vines have continued to age, cellar choices have also shifted. the older the vines the longer the wines are held in barrel before bottling, for example. stephane vivier leads the winemaking for hdv, working with the hyde and de villaine families to adjust the expertise of burgundy’s long heritage to the particular character of napa fruit. the house style, for example, has included full malolactic (ml) conversion since 2004. the cool character of the carneros vineyard’s microclimate make preserving a sense of intense freshness while still doing full ml possible. the hdv team chooses to innoculate for ml with a strain that delivers ultra clean flavors, while also going through ml in a relatively shorter time. as stephane explains, while many producers in much cooler climates choose to go through ml slowly to bring greater depth of flavor to otherwise steely fruit, warmer climate chardonnay can benefit from the opposite approach – maintaining balance from a shorter ml process. while hyde vineyard is cool for napa valley, the wealth of sun brings greater flavor development, and overall temperatures are warmer compared to more genuinely cool climates like burgundy. the goal for hdv is to produce what stephane calls restrained opulence. as he explains, in burgundy, chardonnay is understood as the queen of grapes, simultaneously sturdy, serious, and even imposing, with a noticeable presence. respect for the fruit, then, comes with recognizing that natural stature of the variety. the view makes sense when tasting the hdv style – nobility comes with an innate opulence without excess as it is shaped by poise and control at the same time. thus, hdv respects the fruit expression of california while crafting viticultural with a focus on freshness and cellar choices to maintain that integrity. in the cellar, winemaking techniques are kept simple. fruit is harvested to capture acidity. then, in one of the most distinctive winery choices, the fruit is pressed at profoundly low pressure and slow speed. pressing lasts a rather long time, as a result, outstretching industry norms for the region by more than half a day. in taking the long, slow approach, handling of the fruit is minimized through a gentle touch that invites a subtle frame and a range of understated flavors in the resulting wine. as stephane explains, the idea is to keep things simple but to make complex wine. during aging there is no racking and before bottling no fining of filtration. it is not necessary with full ml. barrel choices are kept consistent. aubert has a long standing relationship, since the 1950s, with the francois family and so those barrels are used for hdv as well. tasting vintages: 2014 and 2011 last week stephane and i were able to taste the 2014 and 2011 vintages of hdv chardonnay. the record cold temperatures of 2011 were outstanding for the variety. in 2014, the third year of drought brought a surprising combination of bright acidity and ample flavor at lower brix. as stephane describes, the 2011 vintage for hyde vineyard was fairly wet at the beginning and then turned cold. big rains came at the end of the season, impacting harvest for many people, though hdv brought in fruit prior to the biggest storm. the weather conditions reduced fruit set and slowed ripening bringing a lot of innate concentration and producing a very focused and bright wine with an utterly persistent finish. the 2011 chardonnay remains mouthwatering and focused while carrying a bit more richness of age compared to the utterly youthful 2014. the 2014 harvest came with the impact of three years of drought. vines were just beginning to show drought stress but vineyards throughout the region dealt with it by creating one more push for large yields, a hopeful last chance to reproduce. yields were large throughout northern california. at the same time, vines created a surprise reaction – vines had significant crop but with concentration comparable to that coming from cold 2011, also offering acidity and ripe flavor at lower than usual brix. the 2014 wine is savory and lightly spiced in a focused, mouthwatering frame. opening lean and concentrated, it continues to evolve significantly with air pointing to good aging potential and plenty of interest through the palate. copyright 2017 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint drinking hanzell chardonnay californiawhite wines mar 13, 2017 0 hanzell chardonnay any time i can taste hanzell chardonnay – older or current release – it is a treasure. their whites are among my favorites from california. included in their wealth of vineyards are the oldest continually producing pinot and chardonnay vines in the state, planted in 1953. the original vines were established from cuttings of stony hill. in the spring hill district of the mayacamas mountains, stony hill was the first napa valley vineyard and winery established post-prohibition. the rest of the hanzell chardonnay vineyards, including blocks from 1972, 1976, 1992 and 2001, are established with cuttings from those first 1953-vines as well as heritage selections from hyde and robert young, and, in small sections, dijon clones. hanzell sits within the broad sonoma valley appellation, on the eastern side of the county, set against the mayacamas range that divides napa from sonoma, while also open in the south to the cold, moist influence of san pablo and san francisco bays, and the pacific ocean via carneros. more recently it has been included in the sub-appellation of moon mountain, the slope on which it sits, but, as hanzell grows low on the southern side, it greets fog and a cooling influence that in those ways surpasses much of what the rest of that sub-region entertains. it is cooler than the rest of the moon mountain sub-zone. while hanzell has seen a handful of winemakers and viticulturists since it’s late-1950s inception, most of all it has held consistency. where there have been brief interludes of shifting style it has quickly returned to respect for the vineyard and house focus. winemaker bob sessions, of course, carried defining influence on the winery but, just as much, the commitment of its family ownership, currently the part of the brye family, to doing what it takes to keep such continuity has guided the style, not in an outside sense of ownership as much as an internal question of respect for the vineyard. today, michael mcneill serves as director of winemaking guiding the ship, so to speak, to respect the heritage hanzell carries while continuing to seek perfection in small incremental improvements met over time. it’s a compliment to sessions, the bryes, and mcneill, as well as the founders – zellerbach, webb and the day family – that hanzell has such a strong signature to surpass any of its particular viticulturists, proprietors, or winemakers, an indication of how willing any of them are to act in service to the larger history of the site and house. today, hanzell chardonnay is known most of all for its palate stimulation and age-ability. the volcanic soils of the site create a particular sort of sapidity – lingering through the finish, tightening at the back of the mouth, dusty-iron-like in the finish – while also offering the opportunity for the winemaking to respect the opportunity for wines to age long in the bottle. the wines, as a result, generally, when young, require decanting to show what they may, while also evolving over not only hours but days. most of all, what i appreciate about the hanzell chardonnays is not only that evolving character in the bottle and glass but also the mouthfeel, a sense of weight and viscidity that carries persistent presence and weft without heaviness or any cloying finish. the aged hanzell i am sipping on now continues only to be a pleasure. recent history michael mcneill became winemaker in 2008. within only a couple vintages after the winemaking team decided to reduce their new oak footprint on the wines to return closer to the house style of the late 1990s. the 2009 vintage is a wonderful example of the transition. in 2008, hanzell chardonnays were made with about 33% new barrel fermentation, with those barrels going through malolactic (ml) conversion and sur lie aging for 12 months. afterwards, those barrel fermented chardonnays were put to tank and aged for an additional 6 months in stainless steel. the remainder was tank fermented, without ml conversion, for 6 months, and then put down to older barrel for 12 months. after 18 months, both the barrel and tank fermented lots were blended. in 2010, hanzell decided to reduce the portion of barrel fermented chardonnay to 25%, thereby effectively reducing the proportion of new oak, and also of ml fermented chardonnay as well. as michael explains, doing so brings the chardonnay regimen closer to that of what hanzell was doing in the 1990s at the height of its then-stature. today, hanzell has also shifted to what it calls “thoughtful, integrative farming” utilizing biodynamic methods and relying on organic farming while focusing primarily on the health of the soil and the biodiversity of the farm – including 60 chickens, 4 american guinea pigs, baby lambs and an edible garden. historic vintages a week ago i was able to taste three vintages with winemaker michael mcneill – 2009, 2011 and 2013. as michael explains, the hanzell chardonnays are in high form from 5 to 8 years of age in bottle. they move into another phase of aging from 8 years on that takes on further depth and tertiary character while the fresh tension of youth also slowly falls away. in that 5 to 8 year window the fruits begin to show with a more savory and, on the palate, saline quality, with a wealth of subtlety. hanzell chardonnays continue to age well, depending on vintage, for as much as two decades. 2009 the 2009, as i taste it over several days, just keeps getting better with air. it’s initial richness and freshness are met by ever increasing energy and palate stimulation, a fantastic tension through the finish that is enlivening and hard to ignore. as it sits open the palate actually tightens and gains greater focus, losing some of the baby fat it has upon initial opening. the 2009, at this point, is more developed and complicated than the 2011 with a savory element, a bit more breadth through the palate and especially the finish than the 2011, but that seems obvious in comparing the warmth of 2009 to the cold of 2011, even if the yields of 2009 were not terribly large compared to 2011. the 2009 has always been a well knit and structured wine, with a lot of balance to it inherently. there is a grand piano element to the 2009 – the nose gives hints of cedar and hand-rubbed metal string followed by a high tone, golden harmonic that strums through the palate with a long finish. the 2009 gives the complete harmony of high tone notes with the mid range and a deep tenor all together. 2011 initially, the 2011 seems narrower both nose and palate, tightly focused, but at the same time feels more age worthy. the 2011 carries a real beam of acidity and pretty aromatic that will flesh out with a little air. the cold of 2011 served chardonnay well and the wine will be among hanzell’s long aging vintages but at the same time it has less breadth currently than other vintages right now. it has power of presence across the palate with concentration and length, most especially thanks to acidity, to last through age. the palate of the 2011 is wonderfully savory and subtle while focused. the savory and subtle aspects across the nose call for both decanting and air, showing a faint petrol quality that, as michael explains, is more commonly an indicator of a cooler vintage. as it is, the 2011 hanzell, as mentioned, will be one of their longest lived vintages and should be enjoyed with such longevity and accompanying freshness in mind. 2013 the 2013 vintage of hanzell chardonnay is immediately stimulating, both bright and impressive, a wine that demands attention while still fresh, bringing fruit notes and concentration from the natural power of the vintage. the 2013 carries a particular mix of pure fruits alongside the signature savory component carrying the salty edge of cured meats through the finish in a refreshing way. there is a purity here that runs the full length of the palate with nice density through the mid palate. delicious. copyright 2017 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint terroir translates to tūrangawaewae at pinot noir nz 2017: nz dirt magazine articlenew zealand mar 9, 2017 0 terroir translates to tūrangawaewae at pinot noir nz 2017 elaine chukan brown maynard james keenan speaking at pinot noir nz what do tool front man, maynard james keenan, hollywood actor of jurassic park fame sam neill, and the world’s most respected wine writer, jancis robinson mw, all have in common? they each offered keynote addresses to an audience of over 600 people from 20 countries at the recent three-day pinot noir nz 2017 event. wellington, at the southern end of new zealand’s north island, played host. considered one of the top wine events in the world, wine professionals flew in from across the planet to attend alongside devoted consumers and the best of new zealand’s own winemakers. celebrated every four years, pinot noir nz brings a different theme integral to quality for the variety to the fore. this year’s focus brought another dimension of discussion as it moved beyond technical questions of winemaking or chemistry to instead consider the place from which any of us gain our strength via the māori concept, tūrangawaewae. in brief, it means simply a place to stand, but as one of the most revered māori terms, tūrangawaewae refers to the place where we feel empowered – the place to which we belong, just as it belongs to us. in a wine context, tūrangawaewae offers a new way of recognizing what it means to understand the power of a vineyard respectfully farmed and the wine it can produce for the responsive winemaker. for many of the winemakers of pinot noir nz, discussion of tūrangawaewae offered a means to translate the french notion of terroir into a new zealand context where respect for multi-cultural life proves central. outside of france, terroir remains one of the most readily misunderstood and misused notions in the world of wine. often taken in the united states to refer only to the soil itself, discussions of terroir often fail to take into account the holistic site of a vineyard that includes not only its literal earth with its particular mineral makeup and drainage, but also its slope and aspect to the sun, its dynamic microclimate, and especially too the history of its viticulture through cultivars chosen, planting styles established, and the ongoing farmers’ interactions with the vine. terroir as a concept includes the multifaceted and dynamic interaction of the natural conditions of a vineyard with the very human choices that create the history and potential of that site. part of the power of the word terroir in a french context comes from the comparative stability of a culture with thousands of years of viticultural history; but how do we understand our own viticultural potential in wine cultures only decades old? to keep reading this article, click through to the free-for-all nz dirt email. the rest of the article explores how the maori concept of tūrangawaewae offers a way to bring notions of terroir into a new world context and how new zealand in particular has advanced these ideas through their intensive sustainability efforts.  here’s the link: http://www.nzwine.com/assets/terroir%20translates%20to%20turangawaewae%20at%20pinot%20noir%20nz%202017%20(elaine%20chukan%20brown).pdf the rest of the nz dirt newsletter is worth a look as well. check it out (free-for-all) here: http://pro.sumo.co.nz/t/viewemail/r/09ec442cb0e32ae42540ef23f30feded/8b1a56cc56573e889e794568bd214575 share wakawaka!tweetmorepocketshare on tumblremailprint future communication: pinot noir nz alaskaeventsnew zealandwakawaka chronicles mar 8, 2017 3 pinot noir nz 2017 every four years winemakers from across new zealand put together a three day event celebrating pinot noir. this year, pinot noir nz 2017 took place in its host city of wellington bringing together around 1000 guests total from 20 countries, including top wine professionals from each of those 20 countries, the best winemakers from around new zealand and eager wine lovers from all over the world as well. morning sessions focused on a series of talks and seminars, and after lunch (each designed by one of the top chefs of new zealand or australia), afternoons brought well-focused regional walk around tastings. by the end of the three days we’d heard from speakers that included some of the brightest in the new zealand wine industry and a number of the world’s top wine professionals as well. in the evenings top chefs from new zealand and australia would serve dinner. pinot noir nz was truly one of the best wine events i have ever attended. it was impressively designed around a central theme that allowed for both focused and dynamic discussion considering the value of wine from multiple angles. there were technical seminars as well as more philosophical ones; tasting panels meant to make us reconsider how we experience wine and others that asked us to explore our own views of wine quality. the three days were designed around the maori notion of tūrangawaewae, a concept that captures the importance of place in how we gain, recognize, and gather our strength. each of the three days then took a different theme for better understanding the value of tūrangawaewae. i’ll be writing more about tūrangawaewae later this week. day 1 revolved around the theme of explore and opened with a maori welcoming ceremony. international speakers for pinot noir nz were asked to be part of the group being received by the local maori tribes, and so to also participate in the ceremony on stage with the maori elders and other tribes people. i was a speaker in this year’s pinot noir nz, and so was asked to be part of the opening ceremony, to be a delegate received and greeted by the local maori. it was an overwhelming and special experience. it was hard to believe the honor, that i was being asked to be part of such a sacred ceremony. the rest of the first day focused on speeches about the meaning, import and relevance to our thinking of wine in tūrangawaewae, and then turned to understanding the value of each of the country’s growing regions before we then went to the regional tastings. day 2 considered the notion of embrace and focused on tasting panels that gave us the chance to continue the conversation with wines there to help deepen the conversation. an international panel of wine experts selected wines and shared their views of greatness. the diversity of perspectives thanks to the international nature of the panel was inspiring. we were then put to a sound tasting by jo burzynska where pinot noir was matched to different types of music as we explored how the varying sound types had very real impact on our tasting ability. on day 3 the focus was on how to evolve and included a series of talks that asked where we are headed as not only as members of the wine community but also more broadly (wine lovers are always also part of the world at large after all), and so with that in mind, how to move forward. i was asked to give the closing speech for day 3 speaking to the question of future communication while also tying together threads from across the three days. a number of people asked that once it was available i share my speech and its transcript here. so, now that i have both i am posting them as requested. thank you to all of you that asked for this. i very much appreciate it. as i mentioned, my speech refers to the conversations from across all three days of the event. much of what is referenced will make sense in context. but to clarify a few things – the speech names a number of speakers from earlier in day 3 and references points they raised – maynard james keenan, sam neill, and jancis robinson are all mentioned. a few of them had also been joking about the relevance of their astrological signs, which is why i begin with explaining mine. i also mention marcel giesen, who spoke as part of the panel on greatness on day 2, and nick mills who spoke as part of the opening consideration of tūrangawaewae on day 1. also, on day 1, rachel tualelei, ropata taylor, and dame anne salmond spoke on the history of the maori, which is referenced near the beginning of my speech without naming them. in the beginning i refer to first nations peoples. i am using that phrase to address the idea of first people to any particular region more generally. such people are often referred to as indigenous (which i do also say here) but in some cases, such as the maori of new zealand, the people are not indigenous to that land but nevertheless were the first people of that land. i am using the phrase in that sense. in canada, for example, the term first nations has a more specific reference to a particular group there in canada so i mention that here to clarify i am using the phrase more broadly. it is apparent in the context of the speech. the other speeches shared online are also worth watching. the people named above whose speeches are available online i have linked to  – click on their name and it will take you to the video of their talk. the link to all available speeches (including regional overview videos from the event) are available here: https://vimeo.com/pinotnoirnz  thank you most especially to the board of pinot noir nz for inviting me to speak, and to rachael fletcher for so seamlessly guiding everything, to mike bennie for suggesting me, and to david strada for inviting me to new zealand. thank you to james tidwell and david keck for so patiently letting me talk through aspects of my talk before hand. your friendship makes all the difference. here is the video of the speech. it’s transcript immediately follows it. day 3 elaine chukan brown from pinot noir nz on vimeo. future communication: pinot noir nz elaine chukan brown so i want to get out of the way right away that i am a tiger in the chinese zodiac. that’s the terrestrial parallel to maynard’s dragon – totally tenacious, claws the shit out of everything to get where it’s going, full commitment, looks good in stripes. right? i’m also a double virgo. virgos are known for devotion. they’re defined by love, and most especially service. so, whatever they do, they do out of love, and total commitment to excellence. but then i have a sagittarius moon, which means that whatever i do, i do with my hair on my fire, and i thank my daughter for making sure that it looks like it is. it is an incredible honor to be part of an event that so completely honors and speaks from the position of the first nations people of the country that’s hosting it. as some of you know, i am inuit from alaska, and the terrible truth is that first nations in the united states are barely even recognized for still existing. and so i live my daily life interacting with people unable to see who i am. and so to be here, and to have been asked to be part of the opening ceremony, finding connection, communion, companionship between the first nations people of new zealand and all of us that are here to speak about pinot noir, and all of the other wonderful things we’ve been speaking about, was completely overwhelming. but in acknowledgement of that, i wish to introduce myself to you as i would if i was speaking with my native community in alaska. i actually called my mother yesterday to ask for permission to speak today, and for permission to say my native name, which in alaskan communities is private, as a way of sort of preserving what’s most valued for us. obviously, i’m not going to worry about it if i’m crying, so you’ll just all have to deal with it. my maternal great-grandparents are paul and anna chukan of bristol bay, alaska. my grandparents are gordon and anisha mccormick. my paternal great-grandparents are stephen and amelia ivanoff, of norton sound, alaska. my grandmother is emily ivanoff ticasuk brown. my parents are mel and katherine brown. i am unangan and iñupiaq. that is aleut and inuit from alaska. my name is elaine chukan arnaqiaq brown. my daughter is rachel marie williams. for indigenous peoples across the planet, our ancestors, our people, define who we are. i am my ancestors. but also for indigenous peoples across the planet, what are ancestors are is our land, the place from which we come. so to speak with you today is overwhelming because i bring them with me. my great-grandfather, i was lucky enough to know growing up, and he was born at a time, in a place so remote, that he saw the first waves of outside people enter his region. and he would tell me stories about the first time he saw someone from china, the first time he saw a black person, the first time he heard a radio, the first time electricity appeared in the region. when the wars came. his region was part of the front lines of world war ii, which of course brought more outsiders. as an indigenous person in alaska, he was denied the rights of citizenship until the second half of the last century, when alaska finally became a state. and especially in light of jancis’s insight about recent global politics, what i would like to offer – i hadn’t expected to – but what i would like to offer is the recognition of the strength, the resilience, and the incredible transforming power that he took to every aspect of his life. and if you could imagine a life lived, to survive such radical transformation as i just mentioned … as a quick side note, to get across how bad-ass this man i grew up with was – he actually killed a bear with a spruce tree that he cut down, cut the bows off, and made a sharp tip on because he lived in alaska at a time before guns. totally hardcore. but anyway, my point being – imagine a person that could remain utterly true to himself, utterly clear in his values, utterly persistent and determined that in all of that change of which he had no control of, he would be the best version of himself, and he would do it for the sake of his people and his family, and generations of people he would never meet. i want to speak briefly about a kind of indigenous ethics that’s implied in what i’m saying, because i think it really ties in to a lot of the values that have been expressed here: notions of sustainability; the wonderful talk we heard here on the first day from nick at rippon and that experience of trying to honor the land and instill value across generations. for indigenous peoples, for myself being here today, my most central project, regardless of anything else i am doing, my most central project is to act in a way that loves people i will never meet so that i may honor those that made my life possible. some of you have heard this in terms of thinking in seven generations. we thank seven generations back whose lives brought us here, by acting for the sake of seven generations forward, many of whom we’ll never know. when i asked my mom permission to speak with you today, she emphasized the point that she can’t help but think of my great-grandfather, who raised her, and that there’s a sense in which i’ve brought him here – a man who grew up so differently than everyone here. he’s come to new zealand now. and speaking to sam’s point about the unlikely, how incredibly unlikely is it for all of you to have to listen to an inuit woman from alaska talk about her great-grandfather in the middle of a pinot noir conference. but the unlikelihood runs far deeper than that. it’s unlikely that he even lived long enough to make my life possible. we heard on the first day about the struggles of the maori people. it’s a struggle that is utterly consistent with indigenous peoples all over the planet. and the idea that any first nations are still alive and vibrantly breathing and clearly present here with all of you is a miracle. and so for me, in thinking how do i love my future descendants and honor those who came before me, that’s what i carry in everything i do. it is a miracle that i am here, and it is no thanks to me that that is true, and it is little thanks to me that anything i have done might have significance. it is totally, absolutely, because of the miracle of people that worked so hard to be resilient. and what i want to offer is that this is a gift that any of us can have. i am profoundly aware of it because of my particular heritage and background and the way that i was raised, but part of what we’ve been talking about and part of what this whole program has so intensely tried to instill in each of us is that we have to fucking care about what we do, right? and what’s to come. and again, it’s because of caring for people that we will never meet. and the way that we can do that is to seek in every single step excellence in what we do. just like marcel said yesterday, “quality comes slowly over time, a step at a time.” and this morning we heard – i can’t remember now who said it – but the idea that perfection is a lot of little steps done well. that’s what i’m speaking to. we all have that opportunity. in terms of how that shows up, i want to speak briefly – some of you heard yesterday, i apologize, but i am a recovering philosopher, and again, like alcoholism you deal with it every day. so, i wanted to use that as a background that i have to just very briefly speak about the idea of expertise because part of the struggle, i think, we face now in a world that is so full of uncertainty is this grief for the loss of the expert. any of us in this room, because we’re of drinking age, were born into a time where the expert guided how the world moved, and decisions were made very much in a top-down model. people devoted themselves to intricate, thorough-going study, and that information would trickle out to the rest of us. so it was very much a top-down, triangular model. and what’s happened now is the proliferation of information, thanks to the internet and jancis is largely to blame for us wine-lovers, right, through so many brilliant reference books. with that proliferation of information, that triangle has flattened and spread. and we’ve created a kind of horizontaling of information sharing. and, with that, it becomes very difficult to see where the expert remains. this will tie back to the bear hunting and things like that, by the way, just so you know … so in this grief of loss of the expert, it’s unclear what the expert’s role is anymore. and so briefly, i just wanted to ask – what is an expert? clearly the accessed information, even the creation of information as we study the world and learn more about it is paramount there. but with this proliferation of information, there’s a way in which that’s kind of the part we’ve lost. everyone has access to a database, so a lot of the questions you hear about the loss of the expert come back to, “well why do i need that person? i can look it up on google.” but what remains is an intimacy with the information, an understanding – how do i interpret this? how do i recognize what’s valuable? how do i know it’s pertinent to now, to what i need to know now? and so that sense of intimacy we still desperately need from experts; we see all sorts of political bad decisions happening and it’s because people don’t know how to interpret properly the kind of information that they are being inundated with. we still need that kind of help. but part of what goes along with this – the way people become experts that are relevant is that we trust them. they’re reliable. we believe them. what they say makes sense. we feel a connection. now studies of millennial consumer groups done recently have shown interesting buying patterns. and i’m actually not interested in talking about millennials, except that i think because of when they were born, they come onto the scene as this shift from triangle to horizontal is happening. and so they’re, in a way, the purest expression of the impact of that change in information society. so what we’ve seen studying millennials’ consumer habits and interests is that advertising has almost no effect. millennial populations, again, in these surveys, have said only one percent of the respondents actually make a purchase based on advertising that they see, whether it’s on television, or in print, or online. instead, what they’re doing is turning to companions, to actual people around. and they’re doing this very much online, through various online sources – blogs, and various types of social media. but when you dig deeper into this, and this links back to the other points i’ve been making – when you dig deeper into this, what you find is that what they’re searching for is intimacy and connection. and it is that that makes people respond. and it is from that that leads to people changing their minds, finding what they care about, learning to recognize who they are, and making purchases as well. this obviously is relevant to a lot of the people in the room who are vintners, and are interested in figuring out how the heck to get people to buy a bottle of their wine. well, it’s not advertising, which respondents said feels as if they’re being sold something. it’s too pat. it’s too formulaic. and it feels like being tricked or manipulated. and so instead what they’re responding to is someone they feel a connection to, that they can trust and believe, and think, “oh, i recognize something of myself in them; if they like it, i must too.” and so what’s happened is that we’ve come into a very peculiar time, where our own individual particularity, our very specific commitments, the exact thing we care about, and the ways that we express those things, are the most relevant in terms of how we recognize who we want to believe, what we want to buy, how we want to communicate. duncan actually asked me to speak on future communication. there is no one in this room that knows what this means, and so i worked through it in this way: what i want to suggest is that the future of communication starts in what i’m describing. we desperately still need people to risk the life of the expert; to commit so thoroughly to what they do that their life and its legacy, as maynard referenced, reverberates beyond them to people they will never meet. some currently alive now, and others that simply come down the road, generations away. we desperately need that. but what i’m suggesting is that we all have the opportunity to do that now. everyone in this room can choose that life. nick is so fortunate, as he expressed on tuesday, to have been born into a circumstance like his at rippon, and he’s doing an incredible job at honoring that, and carrying that forward. and that is fantastic to see. but very many of us don’t have that situation, right. so what do we do? how do we translate that model into something we can claim? and what i’m saying is that if we recognize that we’re all looking, now, in the midst of this chaotic world, with this mass proliferation of information that we all struggle to interpret, we recognize that we’re looking for communication, connection, and intimacy. and we seek to act in excellence, to cultivate that in very small ways, in every little moment that we do – and share that openly. we can’t expect that benefits of the old top-down model anymore; reverence doesn’t come in the way it used to, for those of us who give ourselves to lifelong projects. many people get attention very quickly, right? but connection and intimacy is greater than that. and the satisfaction instead comes from knowing that in committing to that excellence and acting from service, our effect can reverberate out in ways we cannot even predict. with that in mind, i really want to thank david strada for inviting me to new zealand. it’s been a remarkable trip. i know mike bennie was kind enough to kind of pester duncan and ben about me, and i really appreciate that, too. but most of all, i thank duncan and ben for inviting me to speak today. you have allowed me to bring my family here, and to make real something that my great-grandfather was open enough to know not in any specific way could happen, but that if he did well by his family, by his people, and in every act he took, that those that came after him could surpass anything he imagined, and arrive eventually, on a country he barely knew was real. what i’m describing might seem a little alien, perhaps. but i just want to ask each of us to consider very simple questions, and to ask them of ourselves again and again and again, and even sometimes every step: what do you want to love? how can you be of service today? how will you exemplify excellence in any small thing you do? thank you. copyright 2017 all rights reserved. when sharing or forwarding, please attribute to wakawakawinereviews.com. share wakawaka!tweetmorepocketshare on tumblremailprint 123...58next page 1 of 58 subscribe via email email address shop top posts & pages travels through wellington wine country phil markert, key buyer for safeway, on retail trends in wine: wivi central coast classic red symposium and hawke's bay in photos how peruvian pisco is made (and some yum drinks) about support one time donation phonethis field is for validation purposes and should be left unchanged. subscribe subscribe and support$3 / month$7 / month$10 / 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