Astrolabe Wines

If Chardonnay does not become the biggest thin in 2011 we will collectively eat our Cracka branded hats. That’s how confident we are in this variety, so join us on the Chardy bandwagon and lets see if we can knock Sauvignon Blanc off the top spot. Diatribe over. This is typically varietal with melon and stonefruit as well as complexing butter and vanilla aromas. It delivers a really elegant texture with a long, dry mineral length on the finish. Chickens will flock to your table in order to be paired with this wine.

At Cracka wines we are suckers for Pinot Noir in all its guises and this one from Astrolabe pushes all the right buttons. Marlborough is starting to give Central Otago a run for its money with this variety and here’s some evidence. Winemaker Simon Waghorn has waved his winemaking wand to produce an all round crowd pleaser. Gamey, smoky, plummy and cherry infused it smells like every good Pinot should. It’s a mouth-filling wine with smoky oak integrating well with the fruit and delivering a silky smooth tannin weight.

Colour: Mid-gold. Aroma: White fleshed stonefruit and fresh pear, with a little vanilla pod and citrus rind. Palate: Pure, focussed wine with a fine minerality and delicacy of structure, finishing crisp and dry. Stonefruit and pear flavours dominate. Suggested Foods: Poultry, light game, mushrooms and pasta.

Colour: Pale straw with green highlights. Aroma: Powerful gooseberry, white currant, red capsicum, passionfruit and lime peel aromas. Palate: Medium to full-bodied with strong gooseberry, passionfruit and currant flavours, a hint of freshly-cut red capsicum, and a refreshingly smooth lingering and crisp finish. Serving Suggestion: Summer salads, Thai noodles, seafood and, especially, green-lipped mussel dishes.

Are you confused between your Grigio and your Gris? Well all you have to remember is that it’s the same grape but made in a different style. This Gris is modelled on the wines of Alsace and it’s not only aromatic but has a touch more texture and grip. Pinot Gris from Marlborough could well be the next Sauvignon Blanc if winemaker Simon Waghorn has anything to do with it. He’s the guiding light at Astrolabe and this is really on the money. Stonefruit and pear aromatics lead the charge with hints of vanilla and citrus zest, this wine is delicately structured with a clean, refreshing finish.

Colour/Appearance: Full golden hue Aroma/Bouquet: Rich fragrant apricot and citrus aromas. Palate: Sumptuous sweet fruit, with apricot and citrus peel flavours, and a honeyed texture Suggested Foods: Ideally suited for desserts or with after dinner cheese Serve Chilled

Colour/Appearance: Mid-gold Aroma/Bouquet: Pear drops and ripe lemon and mandarin peel. Palate: A full bodied dry wine with a fine grained minerality and elegant structure. Flavours of pear and apricots dominate. Suggested Foods: Poultry, salmon, light game, mushrooms and pasta. Serve: Lightly chilled or at cool room temperature

Colour/Appearance: Pale, lemon-straw Aroma/Bouquet: Citrus zest and candied peel. Palate: Racy structure with zingy flavours of lemon curd and apricot, and a crisp finish. Suggested Foods: This wine is excellent as an aperitif before a meal, but also able to partner a wide range of food, from crayfish and scallops through to pork and spicy Asian food. The natural balance of sugar, acidity and alcohol make the wine suited to a wide range of palates, and ideal for social functions.

Colour/Appearance: Mid gold. Aroma/Bouquet: Sweet vanilla, butterscotch, nougat and light peach. Palate: Richly textured, with layers of fruit, oak and yeast autolysis nuances. Peach and nougat dominate Suggested Foods: Try with smoked salmon or eel, or with creamy pasta dishes. Serve at cool room temperature

Colour/Appearance: Pale lemon. Aroma/Bouquet: Fresh lime peel, with citrus flower notes Palate: Light textured minerally wine with pure citrus, especially lime and a crisp sherbet acidity. Suggested Foods: A wine excellent as an aperitif before a meal, but also to partner a wide range of food, from crayfish and scallops through to pork and spicy Asian food.

Colour/Appearance: Pale straw with green highlights. Aroma/Bouquet: Very focussed aromas of white currants, currant leaf, jalapeno and herbs. Palate: A linear, pure wine with clean flavours of currants, gooseberry and citrus. Finishes crisp and dry. Suggested Foods: Summer salads, salmon, seafood and especially with green-lipped mussels or raw oysters. Serve: Chilled

Colour/Appearance: Pale-gold Aroma/Bouquet: Ripe pears, light peach and quince jelly, a background of nougat and hint of ginger. Palate: Soft, easy drinking wine with a fine minerality and delicacy of structure. Pear, quince and peach flavours dominate. Suggested Foods: Poultry, roast pork, light game, mushrooms and pasta Serve: Lightly chilled or at cool room temperature.

Colour/Appearance: Mid gold Aroma/Bouquet: Fresh apples, lime juice and lemon zest, with aromatic citrus flower in the background. Palate: Zingy, fresh ripe lime and lemon flavours, crisp apples, and a long and clean zesty finish. Suggested Foods Try with crustaceans such as lobster mornay, white fish like sole and flounder, or Thai salads. The low alcohol makes the wine great for summer lunches. Serve at a good chill.

Colour/Appearance: Pale gold. Aroma/Bouquet: Rose petals, Turkish delight and lychees. Palate: Medium to full bodied wine with spicy, candied citrus peel flavours and a smooth finish and balanced acidity. Cellaring: Will reward careful cellaring, through the development of bottle age complexities. However, the wine is already drinking well and should be at a peak by late 2010. Suggested Foods: Will match spicy Thai and Chinese food, and serve as an accompaniment to many desserts, or even after-dinner cheese. Serve: Lightly chilled or at cool room temperature.

Aroma: Poached pear and nougat, with a whiff of brown spice. Palate: Medium bodied with pear and peach flavours, minerally texture and long finish. Suggested foods: Pasta and poultry dishes, smoked salmon and salads Wine Accolades Blue Gold: 2010 Sydney International Wine Competition Top 100 Wines: 2010 Sydney International Wine Competition

Aroma: Gooseberries, white and black currants, lime peel and grapefruit. Palate: Medium bodied with lime, gooseberry and citrus flavours, minerally texture and long crisp and clean finish. Suggested Foods: Leafy summer salads, pacific rim and Thai- style cuisine featuring aromatic herbs such as mint and coriander, fresh oysters and seafood of all types. Durvillea Accolades Gold Medal and Top 100 Wine at Liquorland Inernational Wine Competition

Colour/Appearance: Deep garnet. Aroma/Bouquet: Black and red cherries, forest fruits and spice. Palate: Full bodied with cherry and plum flavours, silky texture and long dry finish. Suggested Foods: Duck, lamb and venison and veal dishes. Serve at warm room temperature.

Colour/Appearance: Pale straw with green highlights. Aroma/Bouquet: Citrus pith and lime and grapefruit zest with a whiff of jasmine tea or honeysuckle, fennel and tarragon. Palate: Medium bodied wine with flinty, almost salty notes, currant flavours and a dry finish. Suggested Foods: Raw oysters, rocket salads, smoked salmon and seafood of all types Serve Chilled

You ask for it and we are happy to provide. Cracka Wines continue to be amazed at the non-stop Savalaunch that has our bottle shops snowed under with shelves of Kiwi Sauvignon Blanc. However, even we have to concede that sometimes we find savvy’s that surprise and the Astrolabe label delivers in spades. It’s got a bold and distinctive nose that attacks the senses with lime and lemon grass before giving the palate an intense grapefruit punch before a dry mineral finish.

Moderately complex style, maturing well, with mouthfilling body and very good depth of citrusy, peachy, toasty flavours. Fleshy and slightly buttery, with a sweet oak influence.