New era at Esk
Claudine Earley19/08/2009 12:00:00 a.m.
I winged my way to Napier for the unveiling of Esk Valley’s new label.
The new look is a brighter cream label, designed to grab the consumer’s attention, as is the “price realignment”.
We started with the Esk Valley Marlborough Sauvignon Blanc 2009 ($22.99). The hope is that this wine will get Esk in the door of the US market. I liked the tomato stalk and passionfruit aromas, and the layers of tropical fruit flavours balanced by crisp acidity.
(Winemaker) Gordon Russell’s wines have long reflected his quirky nature, none more so than the Esk Valley Hawkes Bay Verdelho 2009 ($22.99).
This grape is traditionally used to make the fortified Portugese tipple Madeira. When Gordon released his first unfortified Verdelho it was the best in the country. His secret? It was the only Verdelho in the country.
He also accidentally stumbled across a nifty trick when in 2004 he made too much to fit in the tanks so had to put some in burgundy barrels. Now he does this on purpose. The result: rich floral and citrus notes on the nose, while in the mouth it has the weight and creamy texture of a chardonnay, with peach and mandarin flavours.
Wine of the week: Esk Valley Gimblett Gravels Merlot Cabernet Sauvignon Malbec 2007 ($22.99) smells like plum, cassis and liquorice root, with a lifted vaguely herby note. The palate is integrated with upfront plum flavours and narrow but intense licorice, then a fine tea-like tannin finish.
The new look is a brighter cream label, designed to grab the consumer’s attention, as is the “price realignment”.
We started with the Esk Valley Marlborough Sauvignon Blanc 2009 ($22.99). The hope is that this wine will get Esk in the door of the US market. I liked the tomato stalk and passionfruit aromas, and the layers of tropical fruit flavours balanced by crisp acidity.
(Winemaker) Gordon Russell’s wines have long reflected his quirky nature, none more so than the Esk Valley Hawkes Bay Verdelho 2009 ($22.99).
This grape is traditionally used to make the fortified Portugese tipple Madeira. When Gordon released his first unfortified Verdelho it was the best in the country. His secret? It was the only Verdelho in the country.
He also accidentally stumbled across a nifty trick when in 2004 he made too much to fit in the tanks so had to put some in burgundy barrels. Now he does this on purpose. The result: rich floral and citrus notes on the nose, while in the mouth it has the weight and creamy texture of a chardonnay, with peach and mandarin flavours.
Wine of the week: Esk Valley Gimblett Gravels Merlot Cabernet Sauvignon Malbec 2007 ($22.99) smells like plum, cassis and liquorice root, with a lifted vaguely herby note. The palate is integrated with upfront plum flavours and narrow but intense licorice, then a fine tea-like tannin finish.
