Sip 'n' Savour - A Bogle Wine Dinner 15 Storeys Up
Join Harbour Society, Farro & Dhall & Nash for a journey to the sunny valleys of California, 15 floors above Auckland City with a wine dinner like no other at SO/ Auckland.
Enjoy a three-course dinner while you sip, swirl and savour handpicked wines by the Californian wine sensation - Bogle Family Vineyards. Jody Bogle - the sixth generation of the family working their land - will be joining via a live video feed to chat and answer any questions you may have about their wine, their history and their vineyards.
Bogle is a tried-and-true favourite in New Zealand, opening the eyes of many a kiwi to the delights of bold Caifornian Chardonnay, but this producer has more arrows in its quiver than just this liquid gold. Come along and try more from their impressive range (as well as their famous chardonnay!)
A table with sweeping views of Auckland city, fragrant food and delicious wine will set the scene among good company (and maybe even a few prizes).
- Date: Thursday, 21st November 2024
- Time: 6:00pm (doors open 5:30pm)
- Location: Harbour Society at SO/ Auckland
- Cost: $99.00 per person
Completing the Family: Welcome Twenty Acres by Bogle Chardonnay
Completing the Family: Welcome Twenty Acres by Bogle Chardonnay
Another Bogle Chardonnay for the D&N Stable
Did anyone say “more Bogle!”? Probably everyone judging by its immense popularity!
Bogle is a well-known and super established wine name for Americans, with most of their cases being sold domestically, but there’s a special something about it that us Kiwis just can’t seem to get enough of!
““New Zealand is our number one export market”, said Jody Bogle, director of public relations at Bogle Vineyards during a brief visit recently.”
– The Real Review
Bogle is one of our portfolio superstars, there’s no denying it. Whilst their entire range is popular, their Estate California Chardonnay is our top-seller, with their Reserve Chardonnay and Phantom Chardonnay garnering some pretty loyal fans too. Bogle is practically synonymous with the varietal, so you can imagine our excitement when the opportunity arose to stock an offshoot from the Bogle brand, ‘Twenty Acres’ Chardonnay!
This completes the ‘family’ for us, with all four Chardonnay lines now stocked, so we thought it prime time to compare, contrast, imbibe and take a little dip into all things delicious!
The Bogle Legacy
‘Sixth Generation Farmers, Third Generation Winemakers’
The Bogle family have been working the land in Clarksburg, California for six generations, since the mid 1800s when Captain AJ Bogle travelled to the California Delta from his family’s homestead in Tennessee. He brought his nephew, Samuel, and together they set down their first roots farming cherries, peaches and pears. (Unfortunately, these were all uprooted during the Great Depression.)
In 1968, the potato crop failed and they looked at alternatives. Warren Bogle (4th generation) set down the roots that would pave the new path for Bogle by planting 20 acres of vineyards – Chenin Blanc and Petite Sirah – and the family spent 10 years cultivating the fruit and selling it to other wineries in the area. In 1978, they decided they wanted to try their hand at their own wines and so began the Bogle vineyards legacy.
“Thank goodness the potatoes failed…”
-The Bogle Family
The winery started out modest, and the 5th generation Bogles – Patty and Chris – worked long hours from their home offices. “Dad farmed while Mom did the books at night, with offices in our family home overlooking the vineyards.” says their daughter, Jody. They aspired to have 1000 acres planted, a milestone that they achieved shortly before Chris passed in 1997. The 6th generation Bogles worked alongside their mother, Patty, following this. Over the next decade Warren, Jody and Ryan had all moved back home to work full-time on the day-to-day operations of their family. Under their guidance, Bogle is up to 1,900 acres and growing.
When visiting in 2020, we had the opportunity to talk to Jody about life in the winery nowadays. “We want to make wines that people want to drink, and we evaluate this constantly,” she said, “We frequently get together and blind taste our wines alongside others available in the same brackets as ours. We want to stay honest and challenge ourselves, but we do almost always find our wines to be the ones we keep going back to. They’re just delicious.”
The Twenty Acres Brand
The Twenty Acres brand honours those first twenty acres of vines that Warren Bogle planted in 1968. The third generation of farmers, but the pioneering first generation of Bogle winemakers. Each Twenty Acres wine has a small addition of a Bogle heritage varietal. (In the Chardonnay’s case, it is lifted with a touch of heritage Chenin Blanc.)
“As kids we watched our parents dedicate all they had to raising us and growing the family business. We learned the power of hard work through their example and they fostered our connection to the land, which continues to grow stronger from harvest to harvest.” says Jody Bogle of the current generation, “Farming this land has always grounded us. Now with children of our own, we better appreciate the importance of sustainability and preserving the land for future generations, just as our parents and grandparents did for us.”
One of the most iconic pictures that embodies that generational integrity of Bogle, is the old, grainy snap of Chris Bogle (5th Gen) teaching his son Warren (6th and current Gen) how to drive the vineyard tractor. We see similar snaps today, of Warren teaching his son, and this is represented in their logo – the ol’ family tractor, doing the hard yards through the years.
The Four Bogle Chardonnays
You’re familiar with the Estate Chardonnay, Reserve Chardonnay and Phantom Chardonnay, so today’s all about the Twenty Acres!
Twenty Acres Chardonnay is crafted to capture the essence of Clarksburg, with expressive aromas and flavours of fresh green apples and pears – similar to the flavours we know and love from the other Bogle lines, but with the small addition of Chenin Blanc, a variety planted in the original twenty acres, which adds a unique line of notes to this wine. Honeysuckle and floral aromatics, bright melon flavours, and crisp acidity are a wonderful underscore to the toasty vanilla and caramel notes, along with a rich texture.
Sustainability
Bogle is extremely dedicated to staying sustainable. An increasingly important trait, Bogle has embraced this ethos wholeheartedly and is leading the charge. In 2018 they were awarded the Green Medal Leader Award, which recognizes the vineyard that best demonstrates environmentally sound, socially equitable and economically viable sustainability practices. 96% of all grapes crushed at Bogle are certified Green.
We are so thrilled to complete our Bogle Chardonnay family by introducing Twenty Acres to the fold. We immensely value our relationship with Bogle and are so heartened by Kiwis adopting this big, bold brand into their homes, hearts and glasses and making New Zealand a key part of Bogle’s international fan club.
At this current time, we’re reserving the Twenty Acres Chardonnay for our On-Premise customers, so if you’re on the hunt for it you may need to visit a local restaurant!
More on Chardonnay
If the world of wine were to hold a crown, chardonnay would certainly be the golden jewel at its centre.
Chardonnay holds the title for being one of the most widely planted grape varieties in the world. It is a direct descendant of the pinot noir variety (a little fun-fact!) It was a cross between the pinot noir grape and another ancient variety, the gouais blanc. But unlike the temperamental (albeit delicious,) pinot noir vines from which it came, chardonnay shows an extraordinary adaptability to thrive in almost every region and terroir where it’s cultivated.
Chardonnay had its humble beginnings in none other than Burgundy, and was quickly spread around all the French regions by the monks who tended the vineyards. But it was not the impressive speed of its growing popularity that to this very day makes this golden grape so famous. It was the wine it produced and still continues to produce. The most celebrated Crus in Burgundy, as well as the Blanc de Blancs in Champagne are made from chardonnay.
When the ‘new-world’ countries stepped up to bat, they took reference from the old-world gurus. What was the best made from? How were they doing it? And so, French grape varieties started to spread once more, including chardonnay.
Chardonnay saw nothing but success for centuries. It was the pinnacle of fine wine, with only one rather recent speedbump marring its good name. The ABC (“Anything but chardonnay,”) movement is one which took hold after yet another particularly booming decade in the 90’s. The extreme popularity of chardonnay meant many new-to-the-game producers wanted in on this trend. They started to churn out chardonnays that were heavily oaked in order to poorly mimic the qualities of Burgundy Crus. The oak wasn’t inherently bad, but it was heavily overused in many respects. And thus the ABC movement began.
This movement of course, was but a blip for this variety. It takes a little more than a few years of naive over-oaking to permanently damage the glowing reputation it has spent so many years building. In 2016, the Wine and Spirit Trade Association found 32% of people had consumed chardonnay in the last month, making it the UK’s third most popular wine behind Pinot Grigio and Sauvignon Blanc (47%). Even the strictest ABC’er not yet willing to let go of the grudge against chardonnay can sometimes be found enjoying a sneaky Chablis every so often…
The chardonnay grapes produce elegant wines with aromas of acacia, hazelnut, almond, brioche and citrus fruit when the wine is young, but that isn’t to say the grape isn’t versatile. Quite the opposite, in fact it boasts a large variety of aromatic possibilities, different palate structures, acidity and body levels, but it almost always remains rich and complex, making this grape variety remarkably easy to pair.
The richness of chardonnay is particularly marvellous with lobster, crab or sushi. You could also relish this golden goodness with a large variety of white meats like chicken or pork (perfect for the barbeque…) but also with different cheeses because of its natural acidity.
Wave the Flag - it's the 4th of July
Wave the Flag - it's the 4th of July
12 Star-Spangled Awesome American Wines for Independence Day
It’s the 4th of July just around the corner — yessiree, Happy Birthday, America! — so what better way to celebrate than with a few fabulicious American wines.
Proudly, right from our earliest days, Dhall & Nash understood the bounty and calibre of American wines. We were amongst the first in NZ to hitch our wagon to the vinous rockstars of USA.
Our super selection from the great states of California, Oregon, and Washington is now considered to be as jaw-dropping as any 4th July fireworks display.
And what better way to celebrate with a full stars and stripes experience, than to team these wondrous wines with some All-American recipes for you’all to chow down for your Independence Day blow-out bashes.
Arguably the most famous 4th of July food tradition is the all-American barbecue, which brings many American families and friends together around a grill, not too dissimilar to our Kiwi Barbie!
When we think of the perfect 4th of July menu, there’s a few things that come to mind. You’ve gotta have the classics, like burgers and hot dogs, ribs, and potato salads, of course, but let’s do a little kiwi-Americana mash-up to add some pizazz to your festive BBQ menu. Here’s some Dhall & Nash Independence Day inspiration! Have fun!
We hope there’s something in our selection that’s tickled your tastebuds… if not search through our extensive wine catalogue for your perfect American wine – red, white, and blue-chip.
Cheeky Disclaimer – our D&N food and wine pairing “truth” is, you can eat pretty much whatever you want while drinking whichever wine you choose. So here’s some of our suggestions – but you go for it whichever way you darn well want!
Chili Dogs
- 1 Can of Whole Tomatoes,
- 1 tbsp. Chili Powder,
- 2 tsp. Ground Cumin,
- 1 medium Red Onion (finely chopped),
- 4 Tbsp Tomato Paste,
- Black Pepper & Salt to taste
- 500g. Ground Mince
- 4 Hot Dogs
- 4 Hot Dog Buns
- 1 cup. Grated Sharp Cheddar,
- 4 Good quality Pickles
Place the tomatoes, paste and their juices in a large casserole pot or slow cooker, breaking them up as you add them. Stir in the chili powder, cumin, all but 3 tablespoons of onion, and 1/2 teaspoon pepper; keep the remaining red onion for the top of hot dogs at the end.
Add the beef, break it up and stir to combine. Cook, covered, until the meat is cooked through, and liquid begins to reduce, about an hour (Or longer if you want a thicker sauce).
Fifteen minutes before serving, add the hot dogs to the top of the slow cooked mince and simmer, covered, until heated through. Divide the hot dogs among the buns and top with the chili, Cheddar, and remaining chopped onion. Serve with pickles, if desired.
First up to bat is the quintessential American Chilli Dog. We’ve paired this family fave with a Washington State dark-fruited Syrah. Equally as scrumptious, try this Hot dawg with the Cali classic Petite Sirah. It’s hard to beat California when it comes to PS that’s dangerously drinkable like this! Both these wines have flavours enhanced by bold spices like chili pepper, cumin, and rich tomato.
Columbia Crest Syrah 2019
“The aromas are unmistakably Syrah, with notes of plum and smoked meat. Plump, very primary fruit flavors follow, with a creamy feel from the barrel. It’s tasty and a good value to boot.”
89/100 points – Wine Enthusiast
“Good typicality – violet and blackberry with plush notes. Nice expression of Syrah layered and structured tannins. On the sweet side but packed full of fruit and spice. Well made, very commercial and good value”
16/20 points – Jancis Robinson.com
Bogle Petite Sirah 2018
Although everyone adores Bogle Chardy, their reds are awesome too! But don’t confuse this with Syrah; although they are related, genetically being a cross between Syrah & Peloursin – and btw it also goes by the name “Durif” in France.
“As deep as black hair dye in colour. Sweet clove spice on the nose. Very ripe fruit, but it doesn’t meld with the oak particularly well. Long, sweet-fruited finish. Not without a certain charm, but in a very loud-mouthed way.”
16/20 points – JancisRobinson.com
“Delicious blackberry, blueberry and dark-chocolate flavors are wrapped in thick but soft tannins. This is a full-bodied wine, with a mouthcoating texture.”
91/100 points – Wine Enthusiast
Buffalo Wings
- 1kg chicken nibbles
- 3 Tbsp butter, melted
- 4 Tbsp your favourite Hot Sauce
- 1 Tbsp paprika (smoked is best)
- 3 Tbsp brown sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Marinate the chicken nibbles for 30mins and either bake in the oven or BBQ. Be sure to reserve some of the marinade to baste the chicken. Pair these with Blue Cheese Dip.
Hot tip – how to make ultra-crispy Buffalo Wings in the Oven… Here’s 2 cheeky secrets to follow:
- Baking powder (believe it or not – yes!) – pat dry your wings, then toss the wings in baking powder which draws moisture to the surface of the skin and helps make it crispy; and
- bake on low then high – usually, the fat under the skin is part of the reason why baked wings don’t get really crispy. So, the secret is to start at a low temp first which melts the fat under the skin, then crank up the oven at the end which makes the skin super crispy!
- Blue Cheese Dip
- 1/2 cup sour cream
- 1/2 cup crumbled blue cheese
- 1/2 cup mayonnaise
- 1 Tbsp white wine vinegar
- 1 clove garlic, mince
Blend all the ingredients and scrape into a serving bowl.
To serve – arrange the wings on a platter, add a side of the dip and serve with CELERY sticks – yes, it’s like the perfect way to reboot your taste buds in between each wing!! And remember, plenty of paper towels for sticky fingers.
The conventional wisdom is that Pinot Noir pairs best with duck or mushrooms, but this grape is surprisingly versatile and will match a big range of different foods. Hence, we decided these two pinots will rock with old fashioned Buffalo Wings – who doesn’t love ’em. Even though they’re just kind of messy to eat, they’re totally worth it ☺ Btw – did you know that Buffalo wings are so called because they were first created in Buffalo, New York and definitely not made from buffalo meat!?
Bogle Pinot Noir 2020
On the 2019 vintage: “Rich black-fruit notes fill the aromas and flavors of this saturated and full-bodied wine. Gorgeous black cherry and blueberry flavors are wrapped in fine-grained tannins for a mouth filling effect.”
91/100 points – Wine Enthusiast
Voted #6 TOP 100 BEST BUY of 2021 Wine Enthusiast Magazine
“Heady scents of ripe summer strawberries make a lovely first impression, while hints of crushed violets and sweet dried herbs resonate on the nose. Refined and nuanced, the mouthfeel softens as layers of cherry fruit are wrapped in a comforting blanket of pipe tobacco and worn leather. The firm, yet lingering finish is perfectly balanced with touches of baking spices, fragrant fruit, and earth tones.” – Winery Notes (This is an elegant, classic Pinot Noir at an extremely wallet friendly price!).
Flowers Sonoma Coast Pinot Noir 2019
“The 2019 Pinot Noir Sonoma Coast is deeper ruby-hued and has pure, classic, textbook notes of ripe cherries, raspberries, spring flowers, and underbrush. The balance is spot on, it has ripe, present tannins, good freshness, and a great finish.”
93/100 points – Jeb Dunnuck
Cheesy Cornbread
- 1 Cup yellow cornmeal (instant polenta ok)
- 1 Cup all-purpose flour
- 4 Tbsp sugar
- 4 tsp baking powder
- ½ tsp chilli powder
- ½ tsp salt
- 1 Cup milk or plain yoghurt
- 1 large egg
- 1/3 Cup canned roasted red peppers, drained & chopped
- 1 Cup grated cheese
- ¼ Cup finely chopped fresh parsley
- ¼ Cup cooking oil
Preheat the oven to 200 Celsius and coat the inside of a 14x21cm loaf pan, large muffin tins, or a traditional cast iron skillet with non-stick spray (or butter for more flavour).
In a large bowl, stir together the cornmeal, flour, sugar, baking powder, and salt until evenly combined. In a separate bowl, whisk together the milk, egg, cheese, roasted red peppers, and oil.
Pour the bowl of wet ingredients into the bowl of dry ingredients and stir just until everything is moist. Avoid over stirring. It’s okay if there are a few lumps.
Pour the batter into the prepared loaf pan and bake for about 20 minutes, or until the top and edges are golden brown. Serve warm with lashings of butter.
Another perennial American rock star has to be Californian Chardonnay. The cosy and buttery flavours in cornbread mirror those in creamy oaked chardonnay for a match made in wine-and-food heaven.
Bogle Phantom Chardonnay 2019
“…entices with its rich layers. Green apple and pear transform into spicy flavors of freshly baked apple pie, while barrel fermentation imparts a creamy, luscious mouthfeel. French oak whispers sweet notes of vanilla and melted caramel.”
92/100 points & Gold Medal awarded – Sunset International Wine Competition 2021
Stag’s Leap Karia Chardonnay 2018
“This is an opulent, structured, and mineral-driven white wine, richly layered and robustly built with weight and ample body. Brioche, honeycomb, and baked apple meet a complement of fresh acidity and a lasting note of stone.”
91/100 points – Wine Enthusiast
“The 2018 Chardonnay Karia comes from a selection from throughout the valley and offers a light gold color as well as a rich, well oaked, buttery style that includes attractive orchard fruits, white flowers, vanilla, and spice-driven aromas and flavors. It has good acidity as well and is balanced and medium-bodied, all making for a certainly delicious Chardonnay geared for near-term drinking.”
90/100 points – Jeb Dunnuck
Cowboy Beans
- 4 cans of Pinto beans, (or a mix of Red kidney, Black Beans or White beans – drained of liquid)
- 1 tablespoon bacon fat
- 1 tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 5 cloves garlic, minced
- 1 smoked ham hock
- 2 cups water
- Salt, to taste
- 2 cups brewed coffee
- 1 1/2 cups tomato-based barbecue sauce
- 1/4 cup chopped pickled jalapenos for garnish
- Grated cheddar or similar cheese for garnish, optional
- 1/4 cup chopped red onion for garnish
Heat the bacon fat and the vegetable oil in a Dutch oven or other heavy-bottomed lidded pot over medium-high heat.
Add the onion and sauté for 3 minutes, stirring often, until translucent and just beginning to brown.
Add the garlic and sauté for another 1 to 2 minutes.
Place the drained beans into the pot with the onions. Add the ham hock, the water, a little salt, and the coffee. Stir and bring to a simmer. Cook for about 1 hour. The beans should be soft enough to chew but not mushy soft.
Add the barbecue sauce and stir to combine. Cover and simmer on low heat until the meat from the ham hock begins to separate from the bone.
After an hour, check on the beans every 15 minutes. If the beans begin to break down, remove from heat. When the beans are done cooking, pull out the ham hock and strip the meat from the bone. Add the meat to the beans and discard the bone.
Add salt to taste. Add pickled jalapeños to taste for some heat, if desired. Serve with a little grated cheese and chopped red onion on top.
We’re going from the sublime to the ridiculous in this match up… the very classy super-smooth Duckhorn Three Palms Merlot juxtaposed against the very humble Cowboy Beans dish. But Merlot is a bit of a chameleon and because of this it is an easy match with a wide range of foods. Its dry, natural acidity combined with ripe red fruit flavours and leafy aromas make it an ideal pairing for full flavoured dishes. Not to mention silky tannins and a soft smooth finish make this bad boy combo a taste sensation.
Duckhorn Three Palms Merlot (Napa Valley) 2018
“Elegantly structured and featuring concentrated cherry tart and raspberry pastry flavors that are loaded with toasty richness. Creamy and spice-filled finish is backed by firm acidity and tannins”
94/100 points – Wine Spectator
As a testament to its status as the benchmark for New World Merlot, in 2017, the Wine Spectator honoured the 2014 Three Palms Vineyard Merlot as “Wine of the Year.”
“The Cathedral of Merlots, with imposing structure and a towering presence – a sheer joy to drink. Drinking Window 2021 – 2035”
96/100 points – Decanter
Once again, the famed Three Palms Vineyard has yielded a fascinating and luxuriously full-bodied Merlot. Aromas of huckleberry, black cherry, chocolate, and fig rise from the glass, followed by hints of graphite, graham cracker, bay leaf and sage. On the mouth-watering palate the flavors are intense and complex, with velvety tannins and voluptuous fruit balanced by earthy undertones and Three Palms’ classic minerality, all of which carry the wine to a rich and remarkably long finish. Blend: 89% Merlot, 7% Cabernet Sauvignon, 3% Cabernet Franc, 0.5% Petit Verdot, 0.5% Malbec (Winery notes)
There’s a Secret Ingredient in Cowboy Beans. Its Coffee! Legend has it that back in the day, cowboys added leftover coffee to their pot of beans because fresh water was not so easy to come by—a cowboy version of waste not, want not. Coffee adds a depth of flavour and a slight bitterness that keeps the sweet-spicy of the barbecue sauce in line.
Two-Step Texan Ribs
- 1 Tbsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp celery salt
- 1/2 tsp black pepper
- 1 Tbsp brown sugar
- 2 Kgs pork baby back ribs
- 1 Cup of your favourite barbecue sauce
Preheat oven to 200 degrees C
In a small bowl, combine paprika, onion powder, cumin, celery salt, pepper, and brown sugar; rub seasoning mixture over ribs. Place each rack of ribs on a large piece of aluminium foil. Wrap foil securely, leaving room for steam to circulate, seal edges tightly. Place foil packets on a baking sheet.
Bake 2 hours, or until meat is fork-tender. Open packets carefully, as steam may be released. Brush ribs with barbecue sauce and place back in oven 15 to 20 minutes, uncovered, or until sauce starts to caramelize.
Zinfandel wine is happiest when paired with anything from the meat aisle, from barbeque pork ribs, leg of lamb or a big, hearty meal. And it loooves spice! Here’s our D&N team favourite:
Francis Ford Coppola Diamond Collection Zinfandel 2018
The bouquet reveals lush aromas of freshly picked blackberries, raspberries, and a hint of star anise. The palate is pampered by juicy plums, black cherries and freshly ground white pepper. Sourced from old vines in Amador County and cooler sites in Paso Robles and Sonoma, this wine comprises approx.90% Zinfandel with 10% Petite Sirah and was matured 10 months in French oak. The Petite Sirah further enhances the luscious strawberry jam, cassis and briar flavours that follow its perfume of dark fruit, sweet spice, and toasty vanilla. (Winery notes)
Slow Cooker Beef Brisket
- 3 Tbsp Olive oil to sauté, divided
- 2 kgs beef brisket
- 2 tsp salt and 1 tsp black pepper, or to taste
- 2 medium yellow onions, sliced into thick strips
- 500g mushrooms, thickly sliced (leave some whole if you prefer)
- 6 medium garlic cloves, peeled and chopped (not pressed) *
- 2 cups chicken or beef broth/stock (or for fun an American-style pale ale)
- 2 1/2 Tbsp Worcestershire sauce
Generously season brisket with about 2 tsp salt and 1 tsp black pepper. Heat a large heavy skillet or cast-iron pan over high heat. Add 1 Tbsp olive oil and when hot, add brisket (fat side down). Sear 4-5 minutes per side or until browned on both sides. Transfer to slow cooker with the fat side facing up.
In the same pan, add 1 Tbsp olive oil and sliced onions. Sautee 5-7 minutes or until onions are caramelized. Place onions over brisket. In the same pan, add more oil as needed and sauté mushrooms until softened (5 min). Place mushrooms into the slow cooker. Sprinkle chopped garlic over the mushrooms. Combine 2 cups chicken broth with 2 1/2 Tbsp Worcestershire sauce and pour mixture over the meat.
Cover and cook on low 7 to 8 hours or until cooked through and easy to pull apart with forks. Turn off slow cooker and rest for 15 minutes with the lid on. Remove and discard excess fat from the top then pull the beef apart with forks and keep it in the slow cooker to soak up the juices which will add incredible flavor and keep the meat tender. Serve beef brisket and mushrooms, spooning the slow cooker brisket juices over the top.
***Cheeky trick to use the Beef Brisket as a burger filling – finish it off on the BBQ! When the brisket is tender but before the pull-apart stage, remove from the roasting pan or casserole. Oil the already medium hot BBQ grill. Place beef on the grill and brown on both sides. Baste the beef generously with BBQ Sauce turning and basting both sides. Continue to do this until there is a nice, caramelised glaze on the brisket. You can then serve inside a burger bun with all the fixings & with extra BBQ sauce on the side. Boom! Multi-purpose brisket – yummo!
American Cabernet Sauvignon is a food-world favourite, and it’s easy to see why. Its tannic structure, coupled with its red- and black-fruit flavours compliment hearty dishes perfectly.
Spottswoode Lydenhurst Cabernet Sauvignon 2018
“A wine well worth purchasing and cellaring, the 2018 Cabernet Sauvignon Lyndenhurst sports a dense purple hue as well as classic Cabernet notes of blackcurrants, Asian spices, violets, licorice, and tobacco. Beautifully rich, full-bodied, and concentrated, it’s one heck of a second wine that can be drunk today or cellared for 15-20 years.”
94/100 points – Jeb Dunnuck
Wines of Substance Cabernet Sauvignon 2019
“Juicy blue fruits, leafy tobacco, violets, and orange blossom notes all emerge from the 2019 Cabernet Sauvignon Cs and it’s medium to full-bodied, has a beautifully balanced, fruit-forward style, no hard edges, and a great finish. It’s no simple fruit bomb and has notable structure, ripe tannins, and outstanding length. It reminds me of a top Cru Bourgeois from Bordeaux and represents a stunning value. Drink it over the coming 7-8 years.”
92/100 points – Jeb Dunnuck
“Currants, flowers, and walnuts on the nose. Medium-bodied with a pretty core of fruit and fine tannins and a crisp finish. Lead pencil. Fresh. Compact. Delicate and delicious. Enjoy.”
92/100 points – James Suckling
Mac-n-Cheese
- 125 g Bacon, thick cut pieces rindless
- 2 cups Macaroni (Elbow or any short pasta)
- 50g Butter
- 3 Tbsp Flour
- 3 cups Milk
- ½ cup Cream
- 1 cup any tasty cheese, like gruyere, cheddar, etc. grated, plus 1/2 cup extra for topping
- ½ cup Breadcrumbs, white or panko
Heat the oven to 200C. Lightly grease a medium-sized oven-proof dish.
Lightly pan fry bacon pieces and set aside.
Cook the macaroni elbows in lightly salted boiling water according to the instructions on the packet, or until al dente. Drain and rinse under cold water to arrest the cooking and set aside.
In a medium-sized saucepan, melt the butter over a low heat. Stir in the flour to form a roux. Allow roux to bubble gently, stirring continuously until lightly golden. Remove from the heat, add milk and cream to the roux, and stir or whisk until well combined.
Return to the heat and stir continuously until the sauce is shiny and thick enough to coat the back of the wooden spoon. Remove from the heat, add the grated cheese and bacon lardons.
Stir cooked macaroni elbows through the sauce and season to taste with salt. Spoon into the dish.
Mix together the breadcrumbs and extra grated cheese and sprinkle over the macaroni cheese.
Place in the oven and cook for 15-20 minutes until golden and bubbling.
Actually, here in Godzone now, it’s too darn cold for the American 4th July classic Potato Salad or Coleslaw so we’re subbing in the all-time American fave Mac-n-Cheese. Easy to match with either a chardy or a warming red.
H3 Horse Heaven Hills Cabernet Sauvignon 2019
“Compared with previous vintages, the oak has been pulled way back here. The aromas of blackberry and plum show a bit of reduction. Lightly sweet plum flavors follow. The tannins give a light grip. There’s much enjoyment to be had.”
88/100 points – Wine Enthusiast
Chocolate Brownies with Raspberry ‘Pops’
- 125g unsalted butter, chopped
- 125g good quality Baking Dark Chocolate, chopped
- 3 eggs, lightly whisked
- 335g (1 1/2 cups) white sugar
- 115g (3/4 cup) plain flour
- 30g (1/4 cup) Dutch cocoa powder
- 1 tsp vanilla extract, Pinch of salt
Freeze-dried raspberry ‘crumbs’ as garnish with whipped cream (optional)
Preheat oven to 180C/160C fan forced. Grease a 20cm (base measurement) square cake pan and line with baking paper.
Place butter and chocolate in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Remove from heat. Quickly stir in egg, sugar, flour, cocoa powder, vanilla, and salt until just combined. Pour into prepared pan. Bake for 30 minutes or until a skewer inserted in the centre comes out with moist crumbs clinging. Set aside to cool completely.
And just because you can… why not top off your Independence Day partaaaay with the belle of the ball:
Joseph Phelps “Insignia” Napa Valley Cabernet Sauvignon 2017
“A beautiful, focused wine with a tight center palate of blackberries, blueberries, and dark chocolate. Very subtle. Hints of mint and sage, too. Medium to full body and fine, racy tannins. A reserved and very pretty Insignia. Fresh finish. Hard not to drink now, but better in 2022.”
96/100 points James Suckling
“The 2017 Insignia is beautiful stuff that excels in the vintage. Revealing a dense purple color as well as stunning notes of crème de cassis, lead pencil shavings, tobacco, and earth, it hits the palate with full-bodied richness, a silky, seamless texture, building tannins, and a great finish. It has the more linear, elegant style of the vintage, yet it’s balanced, has ample concentration, and is just a gorgeous wine that will evolve for 30 years or more.”
96/100 points – Jeb Dunnuck
COMING SOON!!!! The 2018 “Insignia”- 99 pts James Suckling; 98 pts Jeb Dunnuck; 97 pts Robert Parker’s Wine Advocate
Finally, sweets time. It may seem counter-intuitive, but silky, velvety, and fruiti-licious wines can be chocolate’s best friend. And we love this combo of a rich red fruit forward blend with gooey dark chocolate brownies sprinkled with raspberries. Hmmmm!
Cupcake Red Velvet NV
A delightful blend of Zinfandel, Merlot, and Petite Sirah, sourced from the finest vineyards in California. “A very approachable style; the fragrant bouquet shows strawberry jam, raspberry, vanilla, cocoa, and cedar characters, leading to a supple palate that is fruity and smooth. The medium-full-bodied red is easy going with tasty flavours, finishing friendly and silky”
89 points – Sam Kim, Wine Orbit
HAPPY 4th JULY!
2020 Winery Update: Through the Smoke
2020 has been a tricky year for so many of us for so many different reasons. Big on our radar here at Dhall & Nash has been the devastating California wildfires that have been wreaking havoc on the state, and the Beirut explosion affecting our suppliers.
We’ve cultivated strong relationships with our producers, and thankfully, our wineries have come through the rubble and are beginning to see some light. A few have reached out to us to let us know how they’re faring, read ahead to hear it from the horses’ mouth.
The California Fires
Francis Ford Coppola:
“We are on our second round of fires in our area, the first ones in August that are finally almost out and the most recent ones that started last weekend. It isn’t even October. As wineries and homes are being damaged and destroyed we are grateful as our properties FFCW, FFCW Too!, Inglenook and Domaine de Broglie remain safe and unharmed at the moment. Our firefighters continue to amaze us as well as those that are flying in from other parts of the world to help us with this situation.
Currently, the Glass Fire, Shady Fire and Boysen Fire are all burning with no containment and are surrounding the Napa Valley and have made their way into Sonoma County. Our company has nearly 40 people evacuated from their homes and that changes by the announcements of warning and mandatory so it is being closely monitored. It is a scary situation, but thus far, our wineries are harvesting and operational and we couldn’t be more grateful.
I have found the easiest way to follow the news if you’re interested is to do so on Twitter. #GlassFire and check the latest tab at the top…there are tons of articles out there as well and they are trying to keep up with everything as it continues to transpire.”
Bogle Vineyards:
“The wildfires here in Northern California are once again making international news. While these fires now seem to be a yearly occurrence, the timing this season with the beginning of the 2020 harvest creates concern for both wine producers and wine drinkers alike.
…Please rest assured that we are far from harm’s way here on Merritt Island in the Sacramento River Delta. With the rich agricultural land here in the Delta clear of vulnerable trees and underbrush, we remain grateful that we are in an area that is not easily affected by fire.
While our estate acres in Clarksburg have stayed safe, we, like nearly every growing region in the state, have been impacted by smoky days. What is clear is that this vintage will need to be assessed carefully, to ensure that our wines continue to overdeliver in quality as they do each and every vintage.
“We’ve really been working hard on this,” says VP of Winemaking Eric Aafedt. “From studies done by the Australian Wine Research Institute to our local UC Davis, we are gathering as much data as we can about how these conditions affect the grapes.”
What we are learning is very encouraging.
“Studies show that the grapes most affected by smoke taint are the ones in closest proximity to fires,” says Chris Smith, Director of Winegrowing. “Our vineyards around the state are far enough from these fires that we expect little impact, although we do have one or two grower partners who are closer and who we will watch closely.”
That’s where the work of Eric and his team comes in. “With smoke, the damage is done mostly in the skins. We need to assess the grapes quickly to ascertain if there is an issue before allowing the juice to ferment on the skins,” says Eric. The winemaking team will be fermenting small samples of each lot of wine grapes even before they are harvested. “Any vineyards which show significant taint issues will not be brought into the winery,” says Chris Smith. “Quality remains our first priority, even if that means leaving a few of our fields unharvested.”
Once at the winery, that focus will continue. “All grape lots harvested this season will be carefully tracked throughout the process: measuring, monitoring and modifying vinification as necessary,” says Eric. Everyone here at Bogle is taking this vintage in stride. “I’m optimistic that we are not going to see negative effects from this kind of haze,” says Eric. “The 2020 Bogle wines will be as enjoyable as always.”
The Beirut Explosion
Chateau Marsyas:
The fires aren’t the only tragedy plaguing our beloved suppliers this year. Another that dominated headlines was the horrifying explosion in Beirut, Lebanon. We have a winery in Bekaa Valley, Lebanon – Chateau Marsyas (which makes some truly glorious drops), who were sadly quite affected by this, as their offices are located less than a kilometre away from the blast. You can read their post first-hand and watch a video on social channels here. Less than two weeks out from this devastating hit, they were in the middle of harvest, and the ‘HQ’ was set up in the hospital room where the owners’ father was recovering. Truly a feat of extraordinary resilience from these wondermakers! Bloomberg wrote a wonderful article on them shortly after the hit, and explain just how we can help – by drinking wine. Cathay Huyghe for Forbes magazine also spoke to Karim & Sandro Saadé – the owners, ‘The grapes don’t wait. We had harvest and at the same time we were at the hospital. We transformed [our father’s] hospital room into an operational room for the harvest.‘ You can read this article, “The Beirut Explosion, Twelve Weeks Later: A Closer Look At Its Continued Impact On Lebanon’s Wine Industry” by clicking here.
The Bogle Legacy: The Bogle Brothers & Old Vine Zinfandel
We all know how loved Bogle Chardonnay is – whether it be the classic, the Phantom or the Reserve, these guys knock it out of the park vintage after vintage, but these Chardonnay-kings have more arrows in their quiver.
Dhall & Nash stocks a huge range of Bogle wines. For the whites, we have all three kinds of Bogle Chardonnay (don’t worry guys, we’ll keep them comin’) as well as Chenin Blanc and the kiwi-fave Sauvignon Blanc. We also stock a significant number of their quaffable reds – Pinot Noir, Cabernet Sauvignon, Petite Sirah, Merlot and Zinfandel. Often when presented to avid Bogle Chardonnay fans, we get the same excited reaction: “Wow, I had no idea they made more varieties!” So we’re here to tell you, YES! Bogle goes so much further than their (buttery, delicious) chardonnays. These guys are the Californian KINGS of both reds and whites. And perhaps the best of this lineup to illustrate this fact is the Old Vine Zinfandel…
Bogle Vineyards Old Vine Zinfandel
Taking a detour from the classic Bogle label that we know and love is the Old Vine Zinfandel. Sitting somewhere in the middle of the ‘moody scale’ (their usual wholesome composition on one end, their downright spooky phantom labels on the other) this wine immediately lets you know it means business from the second you lay eyes on it. With a dark label and a smudgy charcoal drawing depicting the old vines from which it grew, you know you’re in for a compelling drop.
For years, Bogle winemakers have sought out vines ranging in age from an astonishing 60 to 80 years old for the Old Vine Zinfandel. These gnarly head-trained and dry farmed pioneers produce low yields of small, concentrated clusters of fruit, producing incredibly intense and flavourful wines.
Zinfandel as a whole has really found itself at home in California. Originally brought over from Europe in the 1820’s, it creates ‘White Zinfandel’ wines (which tend to be rosés on the sweeter end of the scale) and juicy reds that are most often characterized by their “spice”. This wine from Bogle is no exception. On the nose, juniper, black pepper and spicy nutmeg awaken the senses. Garnets glitter in the glass, while flavours of cranberries and raspberries glisten on the palate. Lively ruby red fruits catch your fancy, all leading to a full and round finish after aging in 2-year-old American oak for 14 months. Hints of marionberry pie and baking spices complete the wine, with a long and lingering finish.
And for our friends out there who have to be a bit more careful – you’ll be pleased to know this wine is gluten-free and vegan-friendly!
If you don’t want to take our word for it, just take a look at any number of the critics in recent years who’ve given it 90+ point scores. The 2015 vintage, for example, was rated #1 Best Buy for 2018 in Wine Enthusiast’s ‘Top 100 Best Buys’ with critic Jim Gordon stating:
“Another great value from Bogle, this wine is very polished and smooth. Blackberry and blueberry flavors abound on the full-bodied palate, with fine-grained tannins. There are no rough edges, just wonderful fruitiness and light salt-and-pepper spices.”
The Bogle Brothers
Bogle is sixth-generation family owned, which for a winery of its size and repute is a feat in and of itself. These days it is run by siblings Warren, Jody and Ryan. In our last blog, we spoke with Jody Bogle, which you can take a look at here. But today, let’s take a look at the brothers.
All three of the siblings came back to the Bogle homestead in the late 1990’s after their father passed away. Jody said, “we all just immediately came back and circled the wagons and started working with mom.”
Warren Bogle is President and Vineyard Director for Bogle. Of the siblings, he is the one that everyone knew would return to the vines and follow in his family’s footsteps. He oversees the vineyard operations and tends to all 1,900 acres of vineyards. Warren is 2 years younger than Jody, and upon speaking to her, she had high praise for him. “Warren came back when my father passed and he took over what my father had been doing, which was managing the vines. Warren really had no desire to do anything but to come back and farm. He didn’t want to do it quite as young as he had to – he came back and took over at the age of 21, all the vineyards we had. So this coming vintage will be his 22nd vintage, which is remarkable – he’s done a remarkable job.”
Ryan is the youngest of the siblings and is the Vice President and Chief Financial Officer. When their father passed away, he was still in high school and so it was a bit different for him. Whilst Warren was passionate about building the business and continuing the family legacy even whilst it was still fledgling, Ryan grew up seeing a business that was beginning to thrive, so even though his head was good for numbers he knew it made sense for him to end up back there. Jody said “Ryan, when he went away to school, knew he would always end up back at the business at some point. He’s 7 years younger than me, so he grew up in a house where the business was established. The offices were still in our house which was very little but then he saw the building of the tasting room and the building of the office building and the winery expand so he actually grew up in a business that was quite a bit more developed. I think he always knew what his affinity was, he was always very good with numbers and the business sense of things so I think he hung out for as long as he could, you know playing around as the youngest of four will do, and then did come back”.
All three of the Bogle siblings like to get together every couple of months and do a tasting. They line their wines up in a blind tasting alongside competitors wines at a similar price point. Along with the winemakers, they all note down which wines are showing the best and the worst and why. They ask what notes are showing and if that’s desirable and if it is, how do they ensure that quality is instilled into their own wines? Sometimes they find they’ve been unanimously placing their own wines at the top of the list, and other times they’re nearer the bottom, but they see this as an opportunity for improvement and are constantly striving to make sure that even blind, they all still favour the flavours of their own Bogle brand.
2017 Bogle Old Vine Zinfandel
“It’s sweetly fruited and inviting on the nose showing blackberry, plum jam, thyme, vanilla bean and cedar characters. The palate delivers succulent fruit intensity and rounded mouthfeel, wonderfully complemented by velvety texture and supple tannins. Gorgeously flavoursome and smooth.”
Sam Kim, Wine Orbit (93 points)
The Bogle Legacy: Jody Bogle & The Reserve Chardonnay
We’re keeping the Bogle ball rolling today – we can’t say enough about these superstars. We’ve covered the legacy behind Bogle and also their crowning glory – the Chardonnay – but Bogle covers all their bases. The normal Chardonnay may be a beautifully broad-stroke quaffer, but for our more discerning drinkers, they offer up their Reserve Chardonnay.
Bogle Vineyards Reserve Chardonnay
The Bogle Reserve Chardonnay is a tier higher than the Bogle we know and love, and offers the same core qualities that have rocketed these wines to the top, but with an extra edge of complexity and creaminess. It’s heavy with tropical fruit and nougat notes and melted butter oozes decadence.
The main point of difference when it comes to this chardonnay is that it is 100% estate-grown fruit from the Bogle Vineyards in Clarksburg. The fruit is 100% barrel fermented in 100% new American oak and then ages on the lees and is stirred 2x a month for about 8-10 months.
Whilst the regular chardonnay isn’t 100% estate-grown fruit, the team at Bogle work hard to select local growers whose fruits can uphold their signature tastiness and who align with their sustainable values.
Jody Bogle
We know the wines, let’s get to know the Bogles behind the bottles.
Jody Bogle, alongside her brothers Warren & Ryan, is a sixth generation Bogle. She is the Director of Public Relations, and is currently touring New Zealand after announcing that New Zealand is one of their top export markets!
We were lucky enough to sit down with Jody who gave us some insight into what it means to be a Bogle…
Tell us about growing up in the Bogle Vineyards...
“Growing up was a really wonderful experience as a kid. My parents were just starting the vineyards. It wasn’t until 1978 that they put it in the bottle under the Bogle name. And so growing up I watched them try different types of varieties – what grew best, what didn’t, different clones. The offices were in our house, my mother was doing the books at night in between raising four children and my dad was farming so it was very grassroots as a kid watching this business – this fledgling business – and they worked really hard.
We all had little jobs – I used to have to go out to paint end posts and trim vines and weed and I hated all of that. I really as a kid was not pleased to have to go out and work in the vineyard, especially when I got a little older and went to highschool and all my friends were lifeguarding at the school pool and here I am you know, out in the field ten hours a day. But over the next several years while I was at college and a year or two after – I started seeing the wines in the marketplace, seeing it in the grocery store and going ‘oh wow, this is really doing something!’ and started to feel that kind of pull to come back to the business which I ended up doing in 1997.”
Tell us about the future of Bogle - do you see a 7th generation?
“We all want the same thing at the end of the day and that’s to carry this on. We all have young children and I know that our goal is – you know we didn’t start this – but our goal is to keep it going for them so they can have that opportunity if they choose to, none of them have to. We’ve all agreed that at a certain level you can’t just keep giving people jobs because their last name is Bogle, though, so any of our children who want to come back and work will have to have gone to school and gone through the process.
My daughter is turning fifteen this summer and it is my expectation that she will get a part-time job in the winery. I said ‘you can help with events or you could go work at the lab at the winery’ and she’s like ‘hmmm, I don’t mind working in the lab!’.
When she was really little she did a project with one of our winemakers, a little science project where she could ferment little vials of wine, like one naturally, one native yeast… How cool, right? I think she was in 6th grade. She really enjoyed it, we walked into the lab and she looked around and said ‘Is this science?!’ and I was like ‘yes, this is science!'”
2017 Bogle Reserve Chardonnay
“Rich, creamy wine with plenty of weight and mouth-feel. Ripe, creamy-textured chardonnay with toast, caramel, honey, sizzled butter and nut flavours. A big and moderately complex wine.”
Bob Campbell (92 points)
The Bogle Legacy: A Chardonnay That Knocks Our Socks Off
The Bogle Legacy: A Chardonnay That Knocks Our Socks Off
California is known for producing wines that really knock the socks off of any lucky drinker. Rich reds and flavoursome whites are the hallmark of this wild west-coast wonder-region, and few are as synonymous with it down here in Aotearoa than Bogle Vineyards. Kiwis can’t get enough of their consistently luscious, well-balanced flavours, but there’s so much more behind this producer than just tasty drops.
The Bogle Family History
The Bogle family have been working the land in Clarksburg, California for six generations. They started farming back in the mid 1800s when Captain AJ Bogle traveled to the California Delta from his family’s homestead in Tennessee. He brought his nephew Samuel and together they set down their first roots farming cherries, peaches and pears. Unfortunately, these were all uprooted during the Great Depression.
In 1968, Warren Bogle (4th generation) set down the roots that would pave the new path for Bogle. He planted 20 acres of vineyards and the family spent 10 years cultivating the fruit and selling it to other wineries in the area. In 1978 – when the vines were 10 years old, they decided they wanted to try their hand at their own wines and so began the Bogle vineyards legacy.
The winery started out modest, and the 5th generation Bogles – Patty and Chris – worked long hours from their home offices. They aspired to have 1000 acres planted, a milestone that they achieved shortly before Chris passed in 1997. The 6th generation Bogles worked alongside their mother, Patty, following this and over the next decade, Warren, Jody and Ryan had all moved back home to work full-time on the day-to-day operations of their family. Under their guidance, Bogle is up to 1,900 acres and growing.
The Bogle Difference
The devil is in the details and the details are what Bogle does well. There are a number of things that set Bogle apart from other similar producers.
One variety that is impossible to ignore when talking about all things Bogle is Chardonnay. These guys bottle the most quintessentially rich, American Chardonnay that manages to stay consistent year upon year. There are loyal Bogle Chardonnay drinkers the world over that swear by these golden drops and Bogle maintains this is because they barrel ferment all their Chardonnay in new oak barrels with the lees stirred by hand once a month. Their (equally delicious) reds are aged in small, traditional oak barrels which is incredibly rare for a winery of such size.
Bogle is also extremely dedicated to staying sustainable. An increasingly important trait in recent times, Bogle has embraced this ethos wholeheartedly and is leading the charge. In 2018 they were awarded the Green Medal Leader Award, which recognizes the vineyard that best demonstrates environmentally sound, socially equitable and economically viable sustainability practices. 96% of all grapes crushed at Bogle are certified Green.
What We're All Here For... Chardonnay!
We’ve said it before, we’ll say it again. If the world of wine were to hold a crown, Chardonnay would certainly be the golden jewel at its centre. A versatile, delicious, hardy grape that is a true reflection of its terroir and winemaking.
Such a variety deserves its place on the pedestal and when you get a producer that does it well it’s a phenomenon to behold. Bogle is such a producer.
Bogle ferments its Clarksburg grapes in new oak barrels and stir the lees by hand once a month. The result? Rich, buttery, flavoursome, round, juicy, balanced drops that deliver classic flavours vintage after vintage.
Bogle Chardonnay has become a staple in New Zealand households. Over the last decade it has risen from being the new kid on the block in a sea of NZ Sauvignon Blancs to ranking as one of the top selling Californian Chardonnays in New Zealand. Its success was swift and widespread and we’ve been steadily increasing our imports to cater to this unrelenting demand. This rise in popularity has opened the door to more opportunities – Bogle has been impressed and as a result has released two more tiers of their coveted Chardonnay drops to us in the marketplace – the Reserve Chardonnay and the Phantom Chardonnay.
Acclaim
We’re not the only ones who sing Bogle’s praises. In 2019 Bogle Vineyards was named as the American Winery of the Year in the Wine Enthusiast Wine Star Award Winners.
“At a time when wine brands are multiplying at a dizzying pace and winery properties are changing hands as quickly as poker chips, Bogle Vineyards has taken a more traditional path, one that has quietly lifted it to be the country’s 12th largest winery.
Bogle wines have been made in the same place by the same family for more than 40 years, and have become synonymous with both quality and value. This has, among other things, earned them 30 Best Buys from Wine Enthusiast in the past five years alone… For its role in advancing the quality, affordability and sustainability of California wines, Wine Enthusiast honors Bogle Vineyards as its American Winery of the Year.“
2018 Bogle Chardonnay
“Big, creamy chardonnay with peach, quince and melon flavours together with a seasoning of spicy oak. Quite hot, thanks to a high-ish alcohol of 14.5%, and very slightly sweet. A crowd-pleaser that seems to have captured a ready market in NZ.”
Bob Campbell
The Golden Trio: Phantom by Bogle Vineyards
Chardonnay & The Golden Trio: Phantom by Bogle Vineyards
Self described as ‘hauntingly delicious,’ this wine is big. It fills a room (and your mouth) with its presence. A commanding design introduces a wine that is truly enticing.
Phantom is a label owned by the Bogle family. As they have proven time and time again, they can do no wrong when it comes to doing this variety justice. It came to be when reports of mysterious and unexplainable happenings at the winery started becoming more frequent. Chris Smith, the director of winegrowing says “I saw a glimpse of muddy boots and blue jeans and I knew I wasn’t alone…” Cellarmaster Julio Lobato chimes in, “You know that feeling of someone watching from the shadows…”
It’s undeniable that whilst beautiful, the coast of California is rugged and some might say somewhat spooky. Rolling fog enveloping cliff sides that tower over dark oceans stretching to the horizon. If there are tall tales to be told, it’s certainly the setting for them.
Grapes for the Phantom Chardonnay come from Clarksburg, which have a deserved reputation for being some of the most sought-after grapes in California. Barrel fermentation and French oak lend the wine a richness that cannot be ignored, melted caramel and vanilla peeking out from the shadows.
This wine was launched as a pre-release for a select number of our customers who have shown a particular fondness for our ever-popular Bogle Chardonnay in the past, and it sold out before our allocation had even reached New Zealand shores. If this is a whisper for what’s to come, this will definitely appease the phantom. Keep your eyes peeled and you may just catch a glimpse of more to come in the corner of your eye…
We are counting our lucky stars this year in the chardonnay department. It’s no secret that we are all avid fans of this voluptuous, versatile variety and represent a number of them that are simply delicious – from lean Chablis’ to quaffable Cali’s. Imagine our excitement when the opportunity arose for us to get in a bottle of the renowned Château Souverain Chardonnay. They do say good things come in threes, and in this case it really rang true. After seeing roaring success in New Zealand with Bogle Chardonnay, we were offered an offshoot from the Bogle brand, ‘Phantom’ Chardonnay – a good step up from everyone’s staple. And then Virginia Dare followed – a wine with so much history and mystery it’s impossible not to be captivated by it. The golden trio. 2019 is definitely the year of chardonnay!
If the world of wine were to hold a crown, chardonnay would certainly be the golden jewel at its centre.
Chardonnay holds the title for being one of the most widely planted grape varieties in the world. It is a direct descendant of the pinot noir variety (a little fun-fact not known by many.) It was a cross between the pinot noir grape and another ancient variety, the gouais blanc. But unlike the temperamental (albeit delicious,) pinot noir vines from which it came, chardonnay shows an extraordinary adaptability to thrive in almost every region and terroir where it’s cultivated.
Chardonnay had its humble beginnings in none other than Burgundy, and was quickly spread around all the French regions by the monks who tended the vineyards. But it was not the impressive speed of its growing popularity that to this very day makes this golden grape so famous. It was the wine it produced and still continues to produce. The most celebrated Crus in Burgundy, as well as the Blanc de Blancs in Champagne are made from chardonnay.
When the ‘new-world countries’ stepped up to bat, they took reference from the old-world gurus. What was the best made from? How were they doing it? And so, French grape varieties started to spread once more, including chardonnay.
Chardonnay saw nothing but success for centuries. It was the pinnacle of fine wine, with only one rather recent speedbump marring its good name. The ABC (“Anything but chardonnay,”) movement is one which took hold after yet another particularly booming decade in the 90’s. The extreme popularity of chardonnay meant many new-to-the-game producers wanted in on this trend. They started to turn out chardonnays that were heavily oaked in order to poorly mimic the qualities of Burgundy Crus. The oak wasn’t inherently bad, but it was heavily overused in many respects. And thus the ABC movement began – “Anything but chardonnay” were the words uttered by many a consumer for a number of years.
This movement of course, was but a blip for this variety. It takes a little more than a few years of naive over-oaking to permanently damage the glowing reputation it has spent so many years building. In 2016, the Wine and Spirit Trade Association found 32% of people had consumed chardonnay in the last month, making it the UK’s third most popular wine behind Pinot Grigio and Sauvignon Blanc (47%). Even the strictest ABC’er not yet willing to let go of the grudge against chardonnay can sometimes be found enjoying a sneaky Chablis every so often…
The chardonnay grapes produce elegant wines with aromas of acacia, hazelnut, almond, brioche and citrus fruit when the wine is young, but that isn’t to say the grape isn’t versatile. Quite the opposite, in fact it boasts a large variety of aromatic possibilities, different palate structures, acidity and body levels, but it almost always remains rich and complex, making this grape variety remarkably easy to pair.
With the spring coming, you will be able to enjoy your glass of chardonnay with all kinds of fish & seafood – to have it cooked or raw will be your only concern. The richness of chardonnay is particularly marvellous with lobster, crab or sushi for example. You could also relish this golden goodness with a large variety of white meats like chicken or pork (perfect for the barbeque…) but also with different cheeses because of its natural acidity.
So pour your glass and enjoy the New Zealand springtime with one of our chardonnays from the golden trio!
2016 Bogle Phantom Chardonnay
“This giant of a wine has more than enough oaky aromas, a full body and toasty, buttery flavors that coat the palate. The vanilla, lemon zest, butter cream and grilled baguette notes are delicious, so this will be a great choice for people who like an all-out oaky style.”
Wine Enthusiast (89 points)