I've always liked the word convivial, which is defined by Webster's Dictionary as "relating to, occupied with, or fond of feasting, drinking, and good company". And here is where we will share all things related to feasting, drinking and good company - with a little travel thrown in for good measure. Consider it our "at the table" section where you can find food and wine pairings, recipes, restaurant reviews, travel tips, and more. And once we get started we hope that you'll share your table - photos, friends, travels, and wine pairings with recipes. Welcome to our table, please make yourselves comfortable.
Summer just screams out for cool, refreshing white wines and possibly a little chilled Gamay. So we are offering every bottle of white wine in our store for 25 percent off, and just because we love it slightly chilled, we'll also include the same discount for every bottle of Gamay from Easthope Family.
Now is your opportunity to discover the other white wines of New Zealand- Chardonnay, Pinot Gris and Riesling!
And because it's warm outside, we'll include an upgrade to termprature controlled shipping when you choose UPS Ground shipping. It will take a bit more time (two to three weeks) but your wine will be sent via temperature controlled truck and/or locally with ice packs. We want to make sure those lovely aromatic whites are protected in transit so we've upgraded every shipment.
Summer is Sizzling but your wines will be cool and comfy with temperature controlled shipping including ice packs! We are offering upgraded Temperature Controlled Shipping with all UPS Ground shipments through August 31st.
How it works: wines are loaded once a week on a temperature controlled truck and sent to a regional warehouse. Once they reach the warehouse, your order is packed with ice for the final journey to your door. This process may take 2-3 weeks for shipment, but the wines will stay cool and comfy - so it's worth the wait!
In all seriousness, we hope everyone is staying safe and healthy at home. These are strange days indeed and some of us need a little wine (or a Gin & Tonic) to help get us through these troubling times. We didn't want to take advantage of a pandemic, but see that other retailers are doing the same in order to lift some spirits by raising a glass.
Now thorugh the end of April, we are offering 25% off every bottle in the store. Take this opportunity to try some wines you might never have tried before - a Gamay from New Zealand, a Chardonnay fermented in an egg, a Pinot Noir from someplace called Waitaki - now is your chance!
Stay safe and drink sensibly. Be well. Cheers!
Ever since Jen Parr with VALLI Wines was named 2020 New Zealand Winemaker of the year, we've been thinking of a way to celebrate Jen in a special way. We thought of Jen-uary but it was a little late to celebrate a month at the end of the month, so we decided to celebrate Jen in Feb with VALLIntines for everyone!
To celebrate Jen Parr and all things VALLIntines, we are offering complimentary ground shipping on all purchases of six or more bottles of VALLI Wines during the entire month of February. Limited quantities are available, so buy some VALLI Wines now so you'll be sure to have them ready to go to celebrate all things Jen and VALLIntines all month long.
You could even put together your own VALLIntines sample pack - one of each of the four Pinot Noirs from Central Otago combined with one each of Riesling and Pinot Gris. We'll be offering tasting notes next week on the comparisons of the four areas where Jen makes the wines for VALLI - Bannockburn, Bendigo, Gibston and Waitaki. Taste them side-by-side and learn about Otago wines from the south island of New Zealand.
Valli Vineyards Press Release:
High profile Central Otago winemaker Jen Parr of Valli Vineyards has been named the 2020 New Zealand Winemaker of the year by Australasia’s leading wine magazine Gourmet Traveller WINE. Parr who was one of six finalists for the prestigious title last year as well, received the award at a dinner at Auckland’s Grand Hotel Monday night (Jan 20). “Jen Parr couldn’t be more deserving of this award – especially as she is the only person to have been nominated as a finalist two years in a row. Her experience and attention to detail serve her well when creating wines of great quality and sense of place that are bound to delight any discerning wine lover” says Gourmet Traveller WINE editor Judy Sarris. Winemakers cannot enter these awards themselves, nor can they be nominated by others.
Born in Oregon but now living in Wanaka Parr has had a stellar career since moving to Central Otago as assistant winemaker at Olssen’s (now Terra Sancta) in Bannockburn where she became head winemaker in 2009. She joined Valli in 2015 and is also a consultant winemaker for several other producers including Wild Earth, Kinross, Stewart Town Vineyard, and Black Quail. Parr says she owes her success to those around her: “While the Winemaker is the Year Awards is focused on individuals, none of us got here alone. We all have countless people who have helped us get where we are today. I have had the privilege of working with some of the most talented Winemakers and Viticulturists in the business. The Central Otago Wine Community has been a tremendous support to me and an integral part of my success. The competition that exists amongst us is of a healthy nature and serves purely as a motivation for us to work hard and not let each other down.”
She is an accomplished Wine Judge and is very active in the local wine industry, having served twice as the Chairperson for the Central Otago Pinot Noir Celebration. She was one of nine Mentors nationally in the Women in Wine's Pilot Mentor Programme in 2018 and has been very involved with the organisation of both the National and Central Otago Winemakers Workshops.
Valli Vineyards founder, pioneer winemaker Grant Taylor describes Jen Parr as: “The most thoughtful winemaker I know. We are a small team of three winemakers who just click. I don’t think the Rolling Stones in their heyday worked together as well as we do. We share everything but perhaps nothing as much as our pride in each others’ successes”
The finalists for the Winemaker of the Year competition are chosen by a judging panel chaired by Bob Campbell MW, alongside industry stalwarts Cameron Douglas MS and Liz Wheadon. Ms. Wheadon is a new addition to the panel after the passing of Raymond Chan in 2019. Chan had a profound impact on the New Zealand wine industry throughout his life and shared a close relationship with Parr. In 2016, he named Valli Vineyards as his “New Zealand Winery of the Year”. His presence was missed at the awards dinner as Ms. Parr noted in her acceptance speech.
Other individuals recognised on the night were James Millton of Millton Vineyards in Gisborne who was awarded the Leadership Award and Jason Flowerday of Te Whare Ra Wines in Marlborough who received the Viticulturist award.
Jen Parr is no stranger to awards and recognition for her work. She has received countless gold medals and trophies for her wines including ‘Platinum Best in Show’ at the Decanter Asia Wine Awards and ‘Champion Wine of Show’ at the prestigious New Zealand International Wine Show. At the same show, she became the first person to receive the ‘Champion Winemaker Award’ in 2012. In 2018, she was awarded Winemaker of the Year as part of the NZ International Aromatics Competition.
Like many in the wine industry, her path to winemaking wasn’t a straight line. A native of Oregon, she graduated from Stanford University in California with a degree in English Literature. She then spent a few years in Software sales which moved her to London where her love for wine began to blossom. She eventually quit her job and headed to Gaillac in the southwest of France to pick grapes.
She says she acquired her winemaking skills in the vineyard and winery rather than the classroom. “Aside from annual technical workshops and seminars, I took the old-fashioned route and learned by apprenticing. I debated going back to study wine in a classroom setting but I had just paid off the student loans for an expensive university (after nine years!) and instead decided to use my life’s savings to travel and learn from winemakers who inspired me. I worked three harvests a year for four years to expedite the learning process and had my sight set on living in NZ from the first time I came here in 2003.” While working in Gaillac, Parr made up her mind to work harvests in Australia, South Africa and New Zealand. It took 70 letters to land a job with Villa Maria in Marlborough. After Villa Maria, she worked two harvests at Craggy Range and one at Muddy Water before landing a job as assistant winemaker with Olssen’s in Central Otago, where the rest is history.
Valli Vineyards was founded in 1998 by pioneering winemaker Grant Taylor. Based around the estate vineyard in Gibbston, Valli produces single vineyard wines highlighting the different sub-regions of Otago. In 2015, Jen Parr joined Grant in the winery where the pair aims to create wines with honesty, integrity, and most importantly, a sense of place. When you drink a Valli wine, you are enjoying more than just a wine: you are experiencing a place. www.valliwine.com
The new year brings perspective and new focus for all of us. Each new year allows each of us the opportunity to view things in their true nature and relative importance, as well as to learn from the previous year and create new focus.
We started 2019 as a new wine boutique wine company offering unique wines from small family-owned producers in an exceptional part of the world, New Zealand. We must admit that this past year has been a huge learning curve and we are grateful to people who have shared their knowledge, experience and insights.
With all we have learned, we’ve neglected to notice that our customers, whether it be a Master of Wine or a new wine consumer, also want to learn and be educated, especially when it comes to New Zealand Wine. So, this year we resolve to do more to share more about the wines, the people and especially the place that makes these wines so special.
In the coming weeks, we’ll share more stories about the wines in our portfolio, the way we enjoy them and the people that make them. You’ll hear more about New Zealand travels, food and wines from sources we’ve discovered and can’t wait to share as well as our own original writings. And we’ll ask you to share too by giving you the opportunity to discuss your travel adventures, your enjoyment of New Zealand wine and food. Stories to share and compare, to communicate and build a community.
The French have a phrase, “joie de vivre” or zest for life. This year we vow to share our passion for vines and wines. And we hope you will enjoy it and share your experiences as well. Cheers!
Q: "How do you think Central Otago compares to Pinots from elsewhere in NZ? What about elsewhere in the world?"
A: "Central Otago has the only semi-continental climate in NZ as well as a dramatic landscape which both contribute greatly to the character of our wines. More sunlight hours, generally dry weather, great diurnal range and highly engaged people all contribute to our identity. The wines range in style from playful to serious with the best examples showing refinement, energy and sense of place. I think the unique fruit purity with underlying structure is what sets us apart from other New World Pinots. The freedom from the confines of tradition and spirit of adventure sets Central Otago apart from Burgundy. For a country of 4.5 million people, New Zealand is lucky to have several small regions making great Pinot Noir. The wines from Central stand out to me because they tick all of the boxes: they are pleasurable, intellectual, and memorable." - Jen Parr, Valli Wines, Winemaker
Q: "What do you like about working with Pinot?"
A: "I think all of the descriptions of this variety have been said before: it is elusive, the heartbreak grape, etc. I believe people dedicated to growing and crafting Pinot Noir are true romantics. To love Pinot Noir is to cherish intrinsic beauty. The old adage “it’s what is on the inside that counts” is certainly true with Pinot. It is not the “supermodel” in the wine world. I believe its beauty is tarnished by polish and hidden by artifice. Internal beauty can be overlooked without genuine contemplation. Pinot Noir seems to attract adventurous and intellectual winemakers and I’m continually inspired and motivated by my peers." - Jen Parr, Valli Wines, Winemaker
Be sure to read the full article in Forbes Magazine.
The new Wine Spectator Insider has just been released and it includes excellent reviews for two wines from one of our supplier partners, Valli Vineyards from Central Otago. “The best examples of Pinot Noir reflect the character of where they came from. Pinot’s native home and ultimate reference point is Burgundy, but California, Oregon, Australia and New Zealand are now established as alternate sources of Pinot Noir greatness, yielding pure expressions of their respective terroirs. The selection here highlights some of the best styles from recent tastings….”
Pinot Noir Central Otago Bendigo Vineyard 2016
93 points | $59 | 25 cases imported | Red
Distinctly spicy, with sarsaparilla, clove and cedar notes that mingle with dense blackberry and blueberry flavors. The tannins are firm, the acidity fresh. Details of sandalwood and cigar box linger on the finish. Drink now through 2034. From New Zealand. – M.W.
Pinot Noir Central Otago Gibbston Vineyard 2016
92 points | $59 | 25 cases imported | Red
Shows presence and structure, with herbal and licorice notes setting up the framework for the dense and spicy blackberry and cherry flavors at the core. Fine-grained tannins and spicy black tea details fan out on the finish. Drink now through 2033. From New Zealand. – M.W.
Wine Spectator Insider May 22, 2019
Harvest 2019 is nearly upon us, and we are blessed with settled warm dry weather conditions which are bringing the fruit on beautifully. The vineyards could not look better, so there is a great sense of excitement and anticipation in the air!
Our 2018 Chardonnays were racked from Eggs and barrels last week and are now safely in tank for finishing and stabilising. The quality of these wines is fantastic, with excellent purity and concentrated power. We are super excited about these wines and look forward to bringing them to the market in due course.
Following our theme of innovation, we have a spectacular ‘whole berry ferment’ wine to share with you. I have tried many ‘Orange’ wines that have been fermented on skins and left for long periods to age on skins, and to be honest, I usually find them excessively phenolic, bitter and often oxidative. So I have tried a very different approach! Handpicked Chardonnay was gentle de-stemmed through a specialist Socma destemmer, resulting in whole berries and no stems. We then foot crushed the berries before fermenting in an open top fermenter in a chilled barrel room. As soon as the ferment was dry, we transferred the young wine to a concrete egg for 11 months maturation. The result is spectacular!! Lifted aromas of orange rind, mandarin peel and floral notes lead to a richly textured well-structured pallet with no bitterness or astringency. Instead exotic fruits, suave texture and beguiling aromas seduce. Truly unique and full of expression! Watch this space….
Here in Australasia, we are just releasing our highest level of achievement with Chardonnay, the remarkable ‘ZEN’. This is a World First wine, being the inaugural wine ever made in a French Oak Egg. This is utterly compelling wine, and un-like any other you have ever tried! Purity, concentration, power and richness define this very unique wine. The oak is seamlessly integrated, and the terroir of the vineyard is fully expressed. Made from dry grown old vine Mendoza Chardonnay, this highly differentiated wine is only available in tiny quantities, as we only produced 110 dozen for the world. Talk to Ann soon and secure your allocation folks!
We are very excited to be represented by the lovely Ann Feely and Mondiale Wines and look forward to sharing our unique wines of Hawke’s Bay with the Chardonnista of America!
March 3, 2019