Black Ridge on NZ Wine Podcast! July 30, 2018 12:33
While in Auckland a little while ago I had the chance to sit down and chat with the host of NZ Wine Podcast, Boris Lamont. We had a great afternoon chatting wine, Black Ridge, wine education and careers in the wine industry. Have a listen to the podcast here.
Boutique Wine Festival - this Sunday 10th June in Auckland! June 07, 2018 12:22
2018 harvest marks 30 years for Black Ridge! April 24, 2018 16:39
The last of the fruit came in yesterday here for the 2018 vintage. This is a very special vintage as it marks 30 years of harvests here at Black Ridge. We now have some old vines planted in 1981 by original owners Verdun and Sue. These vines give us lower yields but complex flavours and create wines with real ageing potential.
We've seen some stunning quality fruit come in this year and I certainly can't wait to try the wines from 2018!
5 course Black Ridge degustation dinner at the Bannockburn Hotel March 24, 2018 14:23
Tickets are limited, please call Anna at the Bannockburn Hotel on (03) 445 0615 to book. See you there!
North Shore Wine and Food Society Tasting March 18, 2018 12:46
New wines rated highly by Raymond Chan! February 10, 2018 13:43
Our two newest wines have attracted the attention of well regarded wine critic Raymond Chan. Read below for full reviews.
Black Ridge ‘Old Vine’ Central Otago Riesling 2017
Brilliant pale straw colour with slight green hues, near colourless on the edge. The nose is taut and tightly bound with refined and gently penetrating aromas of lime fruit, white florals and wet-stone mineral elements along with a suggestion of toast. This has purity, clarity and precision. Off-dry to taste and medium-bodied, the palate has finely concentrated flavours of limes and lemonade with white floral notes, toast and minerals. The mouthfeel possesses very fine textures from the fruit extract and phenolics, lending a chalky mouthfeel. The acidity is firm and lacy and the wine flows with good linearity to a lingering finish of lime and minerals. This is a taut and refined off-dry Riesling with lime, floral and mineral flavours on a fine-textured palate with intensity and linearity. Serve as an aperitif and with Asian fare over the next 5-6 years.
Black Ridge Central Otago Pinot Noir 2014
Moderately deep garnet-hued red colour, a little lighter on the rim. The nose is elegant in proportion with secondary fruit aromas of savoury red berry fruit entwined with dried thyme herbs, along with a complexing layer of undergrowth and nutty oak elements. The aromatics form a well-concentrated core. Medium-full bodied, the palate has lively fruit flavours of savoury red cherry and berry fruits melded with dried herbs, some undergrowth elements with earthy and nutty notes. The palate has good depth and presence, and the fruit is underlined by fine-grained tannin textures lending a subtle core and line. This has good acidity and energy, and the wine carries to an elegant finish. This is an elegant Pinot Noir with savoury secondary red fruits, herbs and undergrowth notes on a fine-textured palate with good liveliness. Match with wild duck and pork dishes over the next 4 years.
These wines are not yet available to purchase online. If you would like to get your hands on some call (03) 449 2059 or email firstname.lastname@example.org
Amazing Calamari Dish to match with our Old Vine Riesling 2016 January 12, 2018 14:56
How to Make It
In a large pot of boiling salted water, cook the pasta until al dente. Drain well. Drizzle the pasta with olive oil and toss to coat. Spread the pasta out on a large rimmed baking sheet. Cover and refrigerate.
In a large, deep skillet, heat 1/4 cup of the olive oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden brown, about 1 minute. Add the squid, season with salt and black pepper and cook over high heat for 30 seconds, turning once. Add the wine and bring to a simmer. Using a slotted spoon, transfer the squid to a large bowl and chill. Boil the wine until it is reduced to 1/2 cup, about 8 minutes. Add the oregano and half of the chopped parsley and remove from the heat.
Transfer the wine reduction to a blender and puree. With the machine on, slowly pour in the remaining 1/4
cup of olive oil followed by 2 tablespoons of cold water. Refrigerate for about 20 minutes, or until chilled.
Cut the squid bodies into 1/4 inch thick rings. Return the squid to the bowl. Add the chilled spaghetti and sauce and toss well. Season with salt and black pepper. Sprinkle the pasta with the remaining parsley, toss once more and serve with a glass of Black Ridge Old Vine Riesling 2016!
Black Ridge Voted Central Otago Winery of the Year! November 24, 2017 12:40
We are thrilled to announce that luxury product and travel magazine LUX has voted us Central Otago Winery of the Year for 2017. This is brilliant recognition of the hard work we've all been putting in this year in both the vineyard and marketing. Come and visit us at the cellar door to taste our range of wines.
Black Ridge at Summer Festivals November 15, 2017 11:06
Cheers to a great summer!
Pruning underway here at Black Ridge June 06, 2017 11:49
Winter has come in with a hiss and a roar and as I sit here writing it is still -5 degrees outside!
While it is not pleasant working in these conditions, winter dormancy ensures that the vine goes through a period of rest and allows us to prune each vine to maximize fruit quality and yield for the coming season.
We've just started pruning here at Black Ridge, we assess the health of each vine and prune accordingly. It is one of the most important jobs to get right. Here is Pam, our vineyard supervisor, out in the cold.
Our cellar door is still open 11am -5pm Mon to Fri so if you need to top up your Pinot Noir and Cabernet Sauvignon supplies for winter do come in and say hi!
Great reviews for our wines! March 09, 2017 10:05
We are feeling the love at Black Ridge right now.
Both Sam Kim and Michael Cooper have highly rated our Riesling, with Sam giving it 94 points out of 100 and Michael awarding it 4.5 stars!
Sam has this to say: 'A stunning Riesling; the complex bouquet shows mandarin, rockmelon, lemon curd and toasty characters, leading to a concentrated palate that is finely textured and beautifully flowing with whispering sweetness and bright acidity. The wine is wonderfully harmonious and flavoursome.'
And Michael: 'Showing strong personality, the 2013 vintage (4.5*) is Estate-grown at Alexandra, it is bright, light lemon/green, with a highly scented, citrusy, slightly toasty bouquet. Lively and lemony, it's a finely balanced, medium style, with good flavour richness and lots of bottle-aged complexity. Drink now or cellar. Fine value.'
Great reviews from both Sam and Michael also for our Gewurztraminer 2013 and Pinot Noir 2013, make sure you try these wines and see the quality for yourself.
Late Summer Vineyard happenings! February 09, 2017 16:28
Veraison is finally happening here at Black Ridge! It has been a long, drawn out season with early bud break followed by a cool and windy December and Jan. The last week has seen much more settled and warmer weather so fingers crossed it will remain this way until harvest!
Make sure you stop in and visit our cellar door, open every day from 11am. We are down to our last 3 cases of our very special 2006 Reserve Pinot Noir, normally $65 per bottle, last few bottles racing out at $55.