1 00:00:07,133 --> 00:00:10,453 Speaker 1: You're listening to the Saturday Morning with Jack Taine podcast 2 00:00:10,573 --> 00:00:11,693 Speaker 1: from News Talks at me. 3 00:00:12,733 --> 00:00:15,133 Speaker 2: It is time for your wine pick of the weekend. 4 00:00:15,293 --> 00:00:19,293 Speaker 2: Masters somalier Cameron Douglas has chosen an immigrants vineyard Ruru 5 00:00:19,653 --> 00:00:25,733 Speaker 2: tinkering sparkling method traditionale from Central Otago and he's with 6 00:00:25,813 --> 00:00:27,573 Speaker 2: us this morning. Hi, Cameron, how are you doing. 7 00:00:28,213 --> 00:00:30,413 Speaker 3: Yeah, good morning, I'm doing well. Thank you very much. 8 00:00:30,453 --> 00:00:31,013 Speaker 3: Good to be back. 9 00:00:31,093 --> 00:00:32,893 Speaker 2: Yeah, good to be speaking with you. So tell us 10 00:00:32,973 --> 00:00:40,373 Speaker 2: about the Ruru tinkering immigrants vineyard sparkling method traditional my pleasure. 11 00:00:41,253 --> 00:00:43,173 Speaker 3: You know, in New Zealand there's about seven hundred and 12 00:00:43,213 --> 00:00:47,093 Speaker 3: forty wine producers and around two thirds of them classified 13 00:00:47,093 --> 00:00:50,133 Speaker 3: bespoke small produced less than two hundred thousand liters of 14 00:00:50,173 --> 00:00:56,493 Speaker 3: wine a year, and Immigrants vineyard Rudu wines are most 15 00:00:56,533 --> 00:01:03,173 Speaker 3: definitely bespoke. And it's a lovely background story of Lucy 16 00:01:03,333 --> 00:01:05,813 Speaker 3: and Roland moving to New Zealand from the Netherlands and 17 00:01:05,853 --> 00:01:09,973 Speaker 3: the mid eight and ultimately after some time in hospitality 18 00:01:10,213 --> 00:01:13,773 Speaker 3: and family and so on, they decided to take a 19 00:01:13,853 --> 00:01:16,973 Speaker 3: leap of faith into Central Otago and wine growing and 20 00:01:17,013 --> 00:01:20,173 Speaker 3: wine making. And they're very, very good at it. By 21 00:01:20,213 --> 00:01:24,733 Speaker 3: the way, this wine is made from one hundred percent 22 00:01:24,773 --> 00:01:28,093 Speaker 3: pen and Wi fruit, so it's method traditional bottle fermented wine, 23 00:01:28,653 --> 00:01:34,453 Speaker 3: and it delivers this lovely sort of leazy autolysis quality, 24 00:01:34,733 --> 00:01:39,693 Speaker 3: framing flavors of oatmeal and apple and grapefruit and white peach. 25 00:01:40,253 --> 00:01:41,693 Speaker 3: But I think one of the best things about the 26 00:01:41,693 --> 00:01:44,453 Speaker 3: wine is that it's got this lovely crunchy texture and 27 00:01:44,573 --> 00:01:49,053 Speaker 3: the soft, moose fine bubble about it. So it really 28 00:01:49,133 --> 00:01:52,373 Speaker 3: is quite delicious, A good tinkering wine to save a 29 00:01:52,453 --> 00:01:54,893 Speaker 3: while steer watching bird song, I think. 30 00:01:54,973 --> 00:01:58,093 Speaker 2: Yeah, that sounds amazing. So the wine itself is made 31 00:01:58,173 --> 00:02:00,533 Speaker 2: with pin and wi fruit, right, Can you tell us 32 00:02:00,533 --> 00:02:02,133 Speaker 2: a little bit about that process. 33 00:02:02,693 --> 00:02:08,373 Speaker 3: Yeah, So, essentially, because there are vineyard everything is hand harvested, 34 00:02:08,573 --> 00:02:10,453 Speaker 3: and what you have to do to make a white 35 00:02:10,453 --> 00:02:13,133 Speaker 3: wine out of red fruit is you press that juice 36 00:02:13,173 --> 00:02:16,613 Speaker 3: out of the grapes as quickly as possible, so you've 37 00:02:16,613 --> 00:02:20,893 Speaker 3: got little to no skin contact, and then you essentially 38 00:02:20,933 --> 00:02:23,733 Speaker 3: make a white pen and noir and then you pop 39 00:02:23,773 --> 00:02:27,453 Speaker 3: it back into another bottle and referment it to create 40 00:02:27,493 --> 00:02:29,853 Speaker 3: the bubble. So it goes through a second ferment in 41 00:02:29,893 --> 00:02:34,293 Speaker 3: the bottle, and this gives it that sort of that soft, plush, 42 00:02:34,373 --> 00:02:39,573 Speaker 3: moosy character, but it doesn't compromise on any fruit concentration, 43 00:02:39,733 --> 00:02:44,053 Speaker 3: so it's more of the white flesh fruits like grapefruit 44 00:02:44,093 --> 00:02:47,493 Speaker 3: and peach that come on the palate. But then it's 45 00:02:47,533 --> 00:02:51,133 Speaker 3: framed by this lovely acid line because you need that, 46 00:02:51,253 --> 00:02:58,133 Speaker 3: and Central Otago has lots of natural acid giving environment characteristics. 47 00:02:58,613 --> 00:03:00,973 Speaker 3: But it's a wine of great weight and length and 48 00:03:01,053 --> 00:03:05,333 Speaker 3: something to enjoy really this year before Christmas. Frankly, what would. 49 00:03:05,093 --> 00:03:08,613 Speaker 2: You mention with if you were If you're doing that, well, 50 00:03:08,613 --> 00:03:08,933 Speaker 2: one of. 51 00:03:08,853 --> 00:03:13,013 Speaker 3: The default matches with a sparkling wine is oysters or 52 00:03:13,213 --> 00:03:16,533 Speaker 3: mussels off the barbecue or you fish them up, meat 53 00:03:16,573 --> 00:03:20,653 Speaker 3: them raw. But for people who aren't into seafood like that, 54 00:03:21,493 --> 00:03:23,053 Speaker 3: one of the best matches I've ever had in my 55 00:03:23,133 --> 00:03:28,093 Speaker 3: life is like the soft boiled egg with caviat on top, 56 00:03:28,133 --> 00:03:31,533 Speaker 3: So it gives you the salt hit and richness and 57 00:03:31,653 --> 00:03:35,773 Speaker 3: saltiness in food and sparkling wine really do work quite 58 00:03:35,773 --> 00:03:38,973 Speaker 3: well together. It's exotic but such a lot of fun. 59 00:03:39,173 --> 00:03:41,573 Speaker 2: Yeah, that sounds fantastic. Okay, you've got a book to 60 00:03:41,573 --> 00:03:45,693 Speaker 2: recommend for us too, there, I do champagne and chandeliers. 61 00:03:46,373 --> 00:03:50,453 Speaker 3: Yeah, This is such a great coffee table book. It's 62 00:03:50,493 --> 00:03:53,813 Speaker 3: a big, heavy book and it looks at the world 63 00:03:53,853 --> 00:03:57,973 Speaker 3: of champagne, and all the imagery has chandeliers in it. 64 00:03:58,653 --> 00:04:01,893 Speaker 3: But the essence of the book is all of these 65 00:04:02,013 --> 00:04:06,813 Speaker 3: recipes or menus, very famous menus, serve to you know, 66 00:04:06,933 --> 00:04:11,253 Speaker 3: lords and ladies of the past and present and what 67 00:04:11,453 --> 00:04:15,613 Speaker 3: they paired the champagnes with. So it's a great visual 68 00:04:15,733 --> 00:04:22,253 Speaker 3: read and recipe ideas for serving sparkling wine. Fantastic per okay. 69 00:04:22,293 --> 00:04:25,333 Speaker 2: So that's called champagne and chandeliers and Cameron's wine for 70 00:04:25,413 --> 00:04:29,333 Speaker 2: us this week comes from Immigrants Vineyard, the Ruru Tinketing 71 00:04:29,413 --> 00:04:33,493 Speaker 2: Emirates Vineyard sparkling method traditionale from Central Otago. We'll make 72 00:04:33,533 --> 00:04:35,093 Speaker 2: sure that there's a link to that wine up on 73 00:04:35,133 --> 00:04:36,973 Speaker 2: the News Talks website. 74 00:04:37,053 --> 00:04:40,173 Speaker 1: For more from Saturday Morning with Jack Tame, listen live 75 00:04:40,253 --> 00:04:43,053 Speaker 1: to News Talks he'd be from nine am Saturday, or 76 00:04:43,133 --> 00:04:45,053 Speaker 1: follow the podcast on iHeartRadio.