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Aurum Wines Central Otago Wine

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Stay at Aurum

Date: December 15th, 2020, Posted by webstudio

Cromwell Accommodation

Experience a Central Otago vineyard stay in either our cosy Aurum Cottage or the luxurious Aurum Loft. They are situated in two different buildings separated by a courtyard in the garden and offer a peaceful rural setting within our organic vineyard garden. You will be just a 5 minutes drive from Cromwell town centre in the heart of the Central Otago wine region and at a driving distance to 4 world-class ski fields.

Prices range from $155 to $300 for 2 to 4 people and 2 nights minimum.

Together we can offer group accommodation for up to 6 guests – ideal for wedding guests or family occasions.

Posted in: Experience Aurum Wines, Featured

Virtual Cellar Door

Date: December 15th, 2020, Posted by webstudio

Can’t get to our cellar door in Central Otago? Now you can enjoy online tastings from the comfort of your own home.

Posted in: Experience Aurum Wines, Featured

2018 ORGANIC PINOT GRIS ROSE

Date: April 10th, 2019, Posted by webstudio

This wine is mouthwatering, vivacious and captures the fragrances of strawberry and cream.

DESCRIPTION:

APPEARANCE – Delicate pink colour

TASTING NOTES – This wine is mouthwatering, vivacious and captures the fragrances of strawberry and cream.

TECHNICAL ANALYSIS:

LOCATION – 45 Degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.

CLIMATE – A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.

SOILS – Fluvial, glacial silts and gravels.

VINE AGE – 13-17 year old vines

TRELLIS STYLE – VSP

WINEMAKERS COMMENTS:
Macerated to extract the delicate colour of the Pinot Gris skins and vinified in stainless steel at low temperature. Perfect as an aperitif or with a light lunch.

Residual Sugar: 2 g/L
Alcohol: 14% alc by vol

Posted in: Tasting Notes

BAKED GOATS CHEESE PARCEL WITH CELERIAC WALDORF SALAD

Date: April 2nd, 2019, Posted by webstudio

BY DEBBIE CROMPTON
INGREDIENTS FOR WALDORF FOR 4 PEOPLE AS A LUNCH:

About 10 freshly shelled walnuts, roughly chopped
2 apples julienned – Coxes Orange or Braeburn
200 ml mayonnaise
Juice of half a lemon
2 fennel bulbs, cut into same size as apples
Half a cup Italian Parsley, roughly chopped
500 g celeriac cut into same size as apples
Place all ingredients in a bowl and toss together. Taste and season well.
For the parcels:
A little melted butter
120 g goat cheese per person
2 sheets filo pastry per person

TO SERVE:

A drizzle of extra virgin olive oil and a drizzle of good quality balsamic vinegar or Vincotto.
Brush a sheet of filo with some melted butter then place a second sheet on top and brush again with butter. Wrap the cheese tightly and refrigerate until cold to avoid the cheese escaping during cooking. The parcels can be made the night before.
Preheat oven to 230⁰C. It needs to be hot! Make sure it is adequately preheated. Grease a baking tray and place the parcels on top. Brush the parcels with melted butter.
Plate the Waldorf salad ready to go on plates. You could use a biscuit cutter or similar to get a tidy shape if you like. Remove parcels from oven after 6 – 8 minutes, and put on Waldorf salad. Put your thumb over the top of the olive oil bottle to control a drizzle around the plate and carefully do the same with the Vincotto.

Posted in: Recipes

DAMA BIANCA “LADY IN WHITE” ANTIPASTO OR SALAD

Date: April 2nd, 2019, Posted by webstudio

This relies on the simplest of combinations, and it’s so easy to prepare, however, the very best quality ingredients are crucial. In Italy, it’s made with fresh Buffalo Mozzarella but it’s delicious made with creamy soft goat cheese. It’s impressive served scattered, haphazard, on a large flat platter.

By Debbie Crompton

INGREDIENTS FOR 4 PEOPLE:

250g soft goat cheese (highly recommend ‘Gruff Junction’) or 1 x 300g pottle fresh mozzarella
1 fennel bulb – with the feathery shoots still on if possible
1 bunch celery – (you will use the white heart only. Trim off the stalks and wash the heart.)
Quarter of a cucumber, peeled, halved lengthwise and seeds scooped out.
1 lemon – you’ll need both zest and juice. Use the finest zester you can.
Extra Virgin Olive Oil – preferably Aurum!
Fresh Ground Pepper
Salt flakes

Remove the outer leaves from the fennel bulb as they can be tough and stringy. Trim the base. Remove any feathery shoots and put aside. Slice the fennel as thin as you possibly can. A mandolin is ideal – if you don’t have one just slice slowly and carefully – almost transparent is how thin you should aim for. Slice with the grain, to obtain tear drop shaped pieces. Scatter the fennel evenly over the platter.

Slice the celery heart as thin as possible too. Scatter this evenly over the fennel. Do the same with the peeled, seeded cucumber. The platter should be covered with a flat layer of evenly sliced vegetables.

Now take the goat cheese, break it up and crumble and scatter it over. If you use Mozzarella, drain it of its liquid, and tear it up. You want to have torn strips haphazardly arranged over the vegetables. The arrangement of this salad should be similar to a Carpaccio: large, and flat.

Roughly chop the reserved fennel fronds and scatter over. Scatter over the lemon zest. Drizzle generously with extra virgin olive oil and a little lemon juice. Finish with a sprinkling of salt flakes and a grind or two of pepper.

Posted in: Recipes

YELLOW THAI SEAFOOD CURRY

Date: April 2nd, 2019, Posted by webstudio

Yellow curry is milder than other Thai curries in terms of spiciness. It gets it’s golden, slightly orange colour from the ground turmeric used. This seafood curry is soft sweet and aromatic, with fragrance from the basil, mint, papaya and lime juice. You can make your own paste or use “Mae Ploy” brand which is a good quality paste.

By Debbie Crompton

RECIPE SERVES 4:

Yellow curry paste
10 dried red chilies
1 yellow capsicum, seeds and stem removed
1 tablespoon ground turmeric
4 shallots, peeled and chopped
6 cloves garlic, peeled and chopped
2 stalks lemongrass, white part only, finely chopped
1 teaspoon shrimp paste
Simply blend all ingredients to a really smooth paste in a food processor.

FOR THE CURRY:

3 cups coconut cream
2 cups chicken stock
3 tablespoons tamarind puree
2 tablespoons palm sugar
Juice of 2 limes
2 – 4 tablespoons yellow Thai curry paste depending on your personal taste
5-6 Kaffir lime leaves – soaked in warm water for 30 minutes if dried
2 tablespoons fish sauce

Simply put all ingredients into a large pot and bring to a simmer. Allow the ingredients to infuse gently for twenty minutes – taste and adjust as you see fit. A good curry should have a balance of sweetness (from the coconut cream and papaya which you will garnish with), sourness from the tamarind, heat (chili heat from the paste) and saltiness (from the fish sauce). Sometimes a glug of sweet Thai chili sauce can round it out if it seems a little bitter. Once you’re happy with your flavours, you can finish by adding the following to the hot curry sauce:

1 bunch fresh green beans
Seafood of your choice: Fish should be firm, and in even sized pieces. Groper, Blue Cod, Swordfish, Tarakihi, Monkfish would all be good. Prawns are great and add any shellfish last to avoid over cooking.

Add beans and seafood and cook until just done. Garnish with the following so they stay intact and fresh:
About ten fresh mint leaves

About 10 fresh basil leaves

1 papaya chopped neatly – if you have problems sourcing, you could substitute fresh or canned Mango.

Posted in: Recipes

CRISPY ROAST PORK BELLY WITH QUINCE

Date: April 2nd, 2019, Posted by webstudio

By Debbie Crompton

RECIPE FOR 4 PEOPLE:

1kg pork belly, skin on, bones removed
2 finely sliced onions
250ml Aurum 2009 Pinot Gris
Approx 500ml chicken stock
Sprig fresh thyme
2 quince, quartered peeled and cored
1 Tablespoon grated orange zest and half a cup of juice
1 teaspoon each ground ginger and coriander
2 fresh bay leaves

Ask your butcher to score a fine criss cross pattern into the skin of the pork belly. Heat your oven to the hottest temperature. Rub salt into the skin.
Place the pork onto a rack over an oven tray. Cook for about 15 – 20 minutes to get the skin crispy and blistered. Remove and reduce oven temperature to 140⁰C.
Place the onions in the bottom of a casserole dish along with everything else except the stock. Place the pork onto the ingredients and pour in stock until the liquids are level with the bottom of the pork skin. Place uncovered into oven until very tender. You should be able to pull the pork apart with a fork. Remove pork and quince from the liquid and keep warm. Squish the remaining solids in the pan with a fork or potato masher. Push everything through a sieve and put into a small pot. Reduce if necessary to thicken and serve with the pork belly, quince, and perhaps a potato mash and seasonal green veges.

Posted in: Recipes

CHINESE PANCAKES

Date: April 2nd, 2019, Posted by webstudio

By Lucie Lawrence
RECIPE SERVES 6:
Homemade Hoisin Sauce

Mix Together in a bowl

4 tablespoons soy sauce
2 tablespoons smooth peanut butter
1 tablespoon dark brown sugar or honey
2 teaspoons rice wine vinegar
1 garlic clove, finely minced
2 teaspoons sesame seed oil
1 teaspoon hot sauce (more or less to taste)
1/8 teaspoon black pepper

Pancakes

Makes 24 pancakes
375g plain flour
225ml just boiled water

Mix the flour with water and knead it for about 10 minutes to form a dough. Roll them into small thin pancakes. Heat up a non-stick pan and gently dry fry, then steam for 2 minutes to reheat.

Julienne vegetables

You’ll need 2 pieces of cucumber and 5 or 6 leek strands for each pancake, so for 24 pancakes that’s about half a cucumber and the middle third of a leek. Peel the cucumber and cut it in half lengthways, then remove the soft part from middle and cut into matchsticks. Use the middle third of the leek, starting just before the top of white so you get a bit of white. Cut in half, wash, and shred finely.
Slow cooked Asian pork belly
1 bone-in pork belly with the skin scored (you can use boned instead if you prefer)
1 onion cut into large slices
2 carrots peeled and cut into 2 or 3 pieces
2 sticks of celery cut into 2 or 3 large pieces
100/200ml cold water depending on method

Marinade

1/2 tsp ground white pepper
1 tsp Chinese 5 spice powder
3 cloves garlic, finely minced/grated
thumb sized piece fresh, peeled ginger minced/grated
1 tbsp vegetable oil

Make sure the meat is completely dry and pat away any excess moisture with kitchen paper.
Mix together the marinade ingredients then spread evenly over the flesh side of the pork belly, working it into the meat.
Put the pork belly in the fridge then leave for at least a couple of hours or overnight.
To slow cook use the slow cooker or the oven at low temperature.

Slow cooker Method

Put the onion, carrots and celery in the bottom of the slow cooker put the pork belly, skin side up, on top of the veg and pour in 100mls of water and salt. Put the lid on the slow cooker then cook the pork belly for around 6-8 hours on medium. You may need to adjust the cooking times depending on your slow cooker model.
Oven Method
Preheat the oven to 150C. Put the veg in the base of a roasting pan or casserole dish and then place the meat on top with the skin facing upwards. Pour in 200ml water and season with salt then cover over the pan with foil. Put the meat in the oven and cook for around 3 hours or until you can insert the blunt end of a spoon all the way through the meat.

To crisp up, preheat the oven to 200C, transfer pork to a roasting pan then put in the oven to finish off for about 30 minutes or until you’ve got a nice crispy crackling top.
Cut into small slices and serve in your pancakes with the julienne vegetable and the hoisin sauce.

Posted in: Recipes

CENTRAL OTAGO CHRISTMAS CAKE

Date: April 2nd, 2019, Posted by webstudio

This white port has hints of peach and dried fruit.
What better accompaniment than my Central Otago fruit cake.
I always make a Christmas cake on November 15th every year and spike it with brandy or port every two weeks leading up to Christmas. I’ve got this great recipe for a truly moist cake, it’s delicious with or without the traditional icing – I roll my almond and white icing wafer thin with a smattering of marmalade between the layers to bond it all.
This is not a recipe for those in a hurry! It is a ritual in which great pleasure is taken, even in the careful lining of the tin, the soaking of the fruit overnight, and the nip of brandy for each (grown up!) family member. As the fruit is macerated and ceremonially mixed, the fruity Christmassy scent is inhaled and Christmas toasts are made…
It’s is also not a cheap recipe. But it does keep for months and so with that in mind, and the fact that you only eat a small amount at a time, it is very good value in retrospect.
It’s such a decadent treat to sit with a little square of moist Christmas cake and a tot of Port Molyneux!

By Debbie Crompton

On November 15th, Leave over night:
1.75 cups nectarine juice
.75 cup Brandy
1 cup Razz cherries
2 cups Medjool dates, chopped
1 cup dried peaches, chopped into chunky pieces
250g dried pears, chopped into chunky pieces
750g raisins
450g mixed peel and crystalised ginger
Zest of 2 oranges, 1 lemon, 1 lime – if using a zester, don’t worry about chopping.
The next day Line a very big square tin with a square of cardboard to sit on the bottom, then two layers of brown paper which need to come up the sides, and finally one layer of baking paper, also to come up the sides. My tin is 30cm square and 10cm deep, but I’ve also made two cakes one year using a 23cm tin plus a smaller one (which I took out of the oven an hour earlier). Find a pan which will hold 1 litre of hot water within the oven while the cake is cooking, and a sheet of tinfoil which will fit loosely over the top of the cake. Read the recipe to the end to be sure you have enough bowls – the final bowl needs to be quite large. Pre-heat the oven to 150⁰C.
Prepare the dry ingredients:
2.5 cups sieved flour
.5 teaspoon baking soda, sieved with the flour
1 teaspoon cardamom
1 teaspoon curry powder
1 teaspoon freshly grated nutmeg
1 tablespoon bitter cocoa powder (e.g.good Dutch or Valrhona)
2 teaspoons lemon zest
.5 cup each pistachios and pecans
Mix all dry ingredients well with a large spoon.

Prepare the wet ingredients in a very large bowl:
Cream 250g soft butter till very light and fluffy and pale with
1.5 cups brown sugar.
Add 2 tablespoons treacle, then
5 eggs, added one at a time, beating well after each. Add essences:
1 teaspoon vanilla essence
.5 teaspoon almond essence
1 teaspoon orange essence

You will now have three bowls to incorporate: The soaked fruit, the dry, and the wet ingredients in the largest bowl. Add the soaked fruit and the dry ingredients alternately, don’t over mix. Fill the tin, leveling the surface, and cover loosely with foil. Put the dish of hot water in there too. Bake in the lower half of the oven for 4 hours at 150 ⁰C, or until a skewer comes out clean.
When done, place the tin on a rack but leave the cake in the tin until cold, wrap in foil and then store in a cake tin. After two weeks, spike the cake with a skewer or knitting needle and drizzle half a cup of brandy over. Repeat each two weeks and you will have a truly moist and delicious cake!

Posted in: Recipes

PORT MOLYNEUX WITH OAT CAKES, BLACKMOUNT CHEDDAR, AND NECTARINE CHUTNEY

Date: April 2nd, 2019, Posted by webstudio

Freshly made oat cakes and Blackmount Aged Cheddar from Blue River – it’s made from 100% pure sheep’s milk. The port, cheddar and oatcakes are especially delicious with Provisions of Central Otago Roast Nectarine Chutney.
Invite guests over to enjoy this casual combination and marvel at the best of Otago food and wine.

By Debbie Crompton

Oat Cakes

2 cups rolled oats, pulse in a food processor until finely chopped.
Add to the processor:
1 cup diced cold butter
2 cups wholemeal flour
2 teaspoons baking powder
3 tablespoons brown sugar
1 teaspoon golden syrup
1 teaspoon salt

Pulse again until it resembles coarse breadcrumbs. Add up to half a cup of milk until it forms a dough.
Wrap in plastic and rest in the fridge for half an hour.
Roll out to 3mm thick and cut into rectangles. Bake at 190⁰C for about 6 minutes, turn them over and bake for another 6 minutes, or until lightly golden. Cool on a rack.

Posted in: Recipes

BARBEQUED QUAIL WITH GRILLED APRICOT SALSA, PILAF AND PINE NUTS

Date: April 2nd, 2019, Posted by webstudio

Drinking Aurum Chardonnay it was like being transported to an orchard pack house full of fragrant Central Otago apricots. It’s stone fruit bouquet and creaminess makes me think of roast chicken and grilled apricot. Quail cooks a lot faster than chicken, however, either would be delicious, or Cornish game hen or Poussin. I’ve added a side dish of buttery Pilaf with toasted pine nuts to complement a little toasty oakiness and rich mouthfeel of this Chardonnay.

By Debbie Crompton

SERVES: 4 
4 Quails

Pilaf rice 
3 tablespoons olive oil
3 tablespoons butter 1 onion, finely chopped
1 clove garlic, minced 2.5 cups long grain rice, rinsed well under cold running water. 3 cups boiling chicken stock
0.5 teaspoon salt
2 fresh bay leaves
1 cup pine nuts, toasted carefully in a dry frying pan Heat the oil and butter in a saucepan and add the garlic and onion. Fry gently, without browning, until the onion is soft. Add the rice, mix well and sauté for three minutes. Don’t allow it to brown. Remove from the heat for a moment before adding the bay leaves, salt and hot stock. Bring to the boil and cover tightly. Turn down the heat to the lowest setting and cook for 20 minutes. Don’t cook with the lid off, it must be kept on. Remove from the heat and place several layers of newspaper (at least 8) on top and place the lid onto the newspaper. The newspaper will absorb the steam rising instead of it dripping back into the rice, and so makes it fluffier. Let stand for at least 10 minutes without uncovering. Uncover and fluff up the rice with a fork. Sprinkle in the toasted pine nuts.

This recipe is a very generous quantity. You could add saffron to the pilaf if you like, by adding a pinch to the onion and garlic at the beginning. You can make the Pilaf in advance, cool it, and heat it later when the Quail are perfectly cooked.

For the quail
Halve the quail by snipping either side of their backbones (you could make a wee stock from the bones if you wanted) – and then slicing between the breast. Each half will be one breast and one leg. It’s best to remove the ribcage, just feel your way underneath it using your finger and a sharp knife and slice it away.
Bamboo skewers – soaked at least 6 hrs in cold water so they don’t burn as much 4 cloves garlic, minced 100mls extra virgin olive oil, plus extra for brushing Freshly ground black pepper and salt Thread each Quail half with two skewers (it doesn’t matter where you put them) – just so that they are flat and you can lift them on and off the barbecue. Mix the garlic and the 100mls olive oil and brush the mix all over the quail. It’s better if you can do this earlier so they marinate in the fridge. Cook the quail on a moderate barbecue for about 6 minutes on each side. Brush the marinade from time to time.

For the Grilled Apricot Salsa: 
8 apricots, halved and pitted.
1 medium red onion, finely chopped
2 tablespoons chopped coriander
2 tablespoons chopped Italian parsley
1 tablespoon chopped mint
Half (or a whole) red chilli, chopped very finely
honey (optional)
salt and pepper to taste
Brush the apricot halves with a little olive oil and season. Place them on the barbecue on moderate heat until grill marks appear, then turn and cook the other side. When a knife inserted into the apricot goes through easily and apricot juice is bubbling, remove the fruit from the grill. Dice the grilled apricot – don’t worry if it’s a little mushy – and mix through all of the salsa ingredients. Taste. Season. Sometimes I add a small spoonful of honey depending on how much of everything else I’ve put in.

To serve
You could plate individually: place the barbecued quails on the pine nut pilaf rice with the apricot salsa on top. Or it’s nice to present the rice in a large serving dish with the pine nuts sprinkled over, and maybe some chopped fresh herbs, the Quail also on a large platter and the salsa in a separate bowl for everyone to help themselves. Add a crisp green salad to the table and enjoy!

Posted in: Recipes

ENTRÉE OF CURED SALMON WITH FENNEL CUCUMBER SLAW, CAPERS AND PINK GRAPEFRUIT

Date: April 2nd, 2019, Posted by webstudio

Blanc de Blanc: In New Zealand, we tend to drink bubbles before dinner, or with canapés, rather than with a meal. But a glass of elegant and dry Blanc de Blanc is really lovely with a light crisp dish, so I’ve chosen ingredients for this match which would make a delicious lunch or starter, but could also be pared down as a canapé. The acid in the grapefruit is a great foil for the richness of the salmon. The dish is citrusy, dry and refreshing.

By Debbie Crompton

Serves 2 or 3 as a substantial meal, 4 as a light starter

2 ripe pink grapefruit
Half a small red onion
450g good-quality cured salmon, sliced thin
1 fresh fennel bulb (stalk and fronds trimmed)
2 stalks celery, peeled to remove stringy outer
1 apple
Half a small telegraph cucumber
1 tablespoon capers per person
1 lemon, juiced
1 Tbs Dijon mustard
2 Tbs water
1/2 cup olive oil

Juice of the grapefruit squeezed after segmenting (see below)
salt & pepper
To prepare grapefruit, slice off the ends to remove the stalk and base (the poles). You will be able to sit the grapefruit on the board and then use a sharp knife to start slicing off the skin vertically. Working over a bowl to catch juices, remove segments by slicing between membranes. Squeeze remaining grapefruit pulp and membranes to release juices. Set aside juices.

To make the ‘slaw’:

A mandolin slicer works beautifully but if you don’t have one, use a really sharp knife and try to slice as thinly as possible. Slice onion with the grain and plunge into a bowl of icy water for 30 minutes. This will make the onion super crispy and it’ll remove the raw oniony bitterness. Afterwards, drain and pat well with paper towel to dry fully. Slice peeled celery on an angle. Slice the apple into julienne (the thinnest sticks you can possibly slice!). Slice cucumber in half lengthwise and scoop out the seeds, discard and slice the cucumber on an angle. By slicing the vegetables this way, they’ll be long and thin and similar in appearance to a ‘slaw’. Put all vegetables together in a bowl and mix well to incorporate them all.

Make vinaigrette:

In a small bowl, whisk lemon juice, mustard, and water. Add any reserved juices from grapefruit segments. Taste and adjust seasoning with salt and fresh ground pepper, keep in mind that the capers are salty. Continue whisking and slowly add oil in a small stream. I often just throw everything into a jar and shake vigorously until the liquids are all totally emulsified. When you are ready to serve, dress the slaw vegetables by placing them in a bowl and tossing them in a good splash of the vinaigrette. Always taste before serving, it will need salt and pepper.

To compose:

Arrange slices of salmon onto the plate first: A classical presentation would be to slightly overlap the salmon around the outer edge of the plate, and arrange the slaw in the centre. Scatter grapefruit segments and capers over the salmon. Finish with an extra drizzle of vinaigrette. Likewise, you could use a rectangular plate and arrange the slaw in a line down the full length of the plate. Add some height and texture by arranging the salmon in soft folds along the top of the slaw, then place grapefruit segments here and there amongst the folds, along with the capers and the extra drizzle of vinaigrette. Micro-greens add a touch of sophistication, but don’t be fooled by their prettiness, they can pack a punch of flavor! Sprigs of dill would be nice, and roasted almonds too. A garnish of shaved radish would also be great.
If you wanted to serve as a canape, go for a plain base such as white bread, rolled flat with a rolling pin and stamped into small rounds with biscuit cutters. Toast in the oven and keep airtight before using. Arrange the salmon followed by the slaw and top with grapefruit and a caper. Be sure to drizzle extra vinaigrette before serving.

Posted in: Recipes

LAMB TAJINE

Date: April 2nd, 2019, Posted by webstudio

Lamb Shanks Tajine

The complex fragrances of the spices, quince and fennel with the richness of the lamb are perfect with the Amber wine as it provides mouthfeel, acidity and its own middle eastern aromas.

By Lucie Lawrence

Serve 4

4 quality lamb shanks, French trimmed
olive oil
1 fresh red chilli
1 clove of garlic peeled and finely sliced
1 red onion peeled and cut into 8 pieces
1 quince peeled, cored and cut into 8 pieces
2 carrots peeled and chopped in 4cm pieces
1 bulb of fennel cut into quarters
2 fresh bay leaves
1 pinch of saffron
2 ripe tomatoes
1 preserved lemon
1 litre organic chicken stock
200 g couscous
1 bunch of fresh mint
1 handful of black olives (stone in)
½ a bunch of fresh flat-leaf parsley
½ a lemon
½ an orange
extra virgin olive oil
2 teaspoons rosewater
50 g harissa
4 heaped tablespoons fat-free natural yoghurt
RAS EL-HANOUT
2 cardamon pods
½ teaspoon ground cinnamon
1 teaspoon cayenne
1 heaped teaspoon coriander seeds
½ teaspoon sweet smoked paprika
1 tiny pinch of cumin seeds
½ teaspoon turmeric
½ teaspoon ground ginger

Preheat the oven to 160ºC/320ºF/gas 3.

For the ras el hanout, bash all the ingredients in a pestle and mortar to form a powder.
Massage the ras el hanout into the lamb shanks, then place in a large ovenproof pan over a medium-high heat with a splash of olive oil. Cook for 6 to 8 minutes, or until browned all over, turning halfway. Meanwhile, prick and add the chilli to the pan and cook until slightly scalded all over, then remove to a plate with the lamb.
Wipe the pan clean then place on a medium heat. Add a splash of olive oil, the pricked chilli and the bay leaves. Put the garlic and vegetables into the pan, then cook for 10 to 12 minutes, or until softened.
Add the saffron to a cup with a splash of boiling water, then leave for a minute. Return the shanks to the softened vegetables. Quarter and add the tomatoes along with the saffron mixture, whole preserved lemon and stock. Bring to the boil.
Cut out a circle of greaseproof paper to the size of the pan, scrunch it up under cold running water, then lay it out flat and place in the pan. Cover with a lid and place in the hot oven for 2 hours to 2 hours 30 minutes, or until the shanks are soft, delicious and the sauce has reduced.
Use a spoon to skim away any excess fat from the surface. Carefully remove the shanks to a plate, then place the pan over a medium-high heat for 5 to 10 minutes, or until thickened and reduced, stirring occasionally.
Place the couscous and half the mint sprigs in a bowl, cover with boiling water, pop a plate on top and leave to soak and infuse.
To make the salad, destone and roughly tear the olives. Pick the parsley and remaining mint leaves, then place everything in a bowl, squeeze over the lemon and orange juice, and add a drizzle of extra virgin olive oil and a pinch of sea salt and black pepper. Toss together and set aside.
Combine the rosewater and harissa, then swirl it through the yoghurt. Return the lamb shanks to the sauce. Fluff up the couscous, discarding the mint, then divide between your plates. Top with the tagine, scatter over the herb and olive salad, then serve with a dollop of the harissa yoghurt.

Posted in: Recipes

PASTA PRIMAVERA

Date: April 2nd, 2019, Posted by webstudio

pasta primavera

This recipe is a celebration of spring. I am giving you here one version but any fresh, often green, vegetables from the garden can be used. Don’t hesitate to use plenty of garlic and fresh extra virgin olive oil.

By Lucie Lawrence

serve 4

4 spring onions chopped
8 cloves of garlic peeled and kept whole
2 small artichoke with the outer leaves removed and the top cut of, cut in half
a handful of broad beans
8 asparagus cut into 3 pieces
500 g of sprouting broccoli briefly blanched

Boil a large pot of salted water and cook preferable long type of pasta. ( fettuccine, spaghetti, pappardelle)

Use a wide frying pan and warm 4 tablespoon of olive oil. Add the spring onions, garlic and artichoke pieces. Steam fry for 10 minutes. Add the rest of the vegetables and cook for 5 minutes. Season.

Add the pasta to the pan to coat them in the goodness with an extra drizzle of extra virgin olive oil, Aurum evoo for example, to add a fresh pepperiness.

Posted in: Recipes

2016 ORGANIC CHARDONNAY

Date: March 31st, 2019, Posted by webstudio

Appearance:
Pale straw with bright clarity.

Bouquet:
A beautiful bouquet of ripe white peaches with notes of grapefruit together with toasty, nutty well integrated oak.

Palate:
Full bodied fruit driven wine with a rich creamy mouthfeel.

Technical Analysis:

Location – 45 Degrees South
Low cropping grapes for this wine were hand harvested from our Te Wairere vineyard in Lowburn, Central Otago.

Climate:
A season of hot dry days and cool nights allowed an extended ripening of very ripe clean fruit still holding good acidity.

Soils:
Fluvial, glacial silts and gravels.

Vine Age:
5 year old vines

Trellis Style:
VSP with cane pruned vines.

Winemakers Comments: Grapes were whole bunch pressed, and fermented in French oak barrels (15% new oak) with wild yeasts. The wine went through malolactic fermentation in the following spring.

Bottled : July 2017
Alcohol : 13 %

Posted in: Tasting Notes

2016 ORGANIC PINOT GRIS

Date: March 31st, 2019, Posted by webstudio

Appearance: Crystal clear – very pale lemon
Bouquet: Intense perfume of honeysuckle, quince, mandarin peel and melon.
Palate: This wine is supple and ripe with intense pear, quince and mandarin flavours. The fruit and spice notes are underlined by a rich and creamy mouth feel with a good acidity providing a mineral backbone and a long lingering aftertaste to this off-dry style wine.
Technical Analysis:
Location – 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate:
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 16 year old vines
Trellis Style: VSP Vertical Shoot Positioning
Winemaker’s Comments:
The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks with extensive lees stirring to increase the mouthfeel.

Alcohol: 13.5%
Residual sugar: 6 g/L

Posted in: Tasting Notes

2016 ORGANIC AMBER WINE

Date: March 31st, 2019, Posted by webstudio

Appearance: Clear amber/orange colour.
Bouquet: Spiced honey, dried nectarines and pears.
Palate: Bone dry, rippled with minerality and tannins. This wine is at the cross roads of a red wine for its tannins and texture, a cool climate white wine for its intense minerality and a barrel fermented white wine for its charming oxidative notes.
Technical Analysis:
Location – 45 Degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate:
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 12 – 17 year old vines
Trellis Style: VSP
Winemaker’s Comments:
This wine is made using ancient techniques. The grapes underwent fermentation with their skins. After extensive post maceration, the wine was drained through muslin cloth and aged for 12 months. The wine was then hand bottled, unfined and unfiltered.

Alcohol: 13.5% alc by vol

Posted in: Tasting Notes

2016 DRY RIESLING

Date: March 31st, 2019, Posted by webstudio

Appearance: Crystal clear, pale lemon.
Palate:
Freshly scented, lively and tangy, this medium bodied wine has intense lemon/lime flavours, a minerally streak and a finely poised, dryish, very long finish. Full of personality and potential.
Technical Analysis:
Location – 45 degrees South
Grapes for this wine were hand harvested in late April from the Cromwell basin area of Central Otago.
Climate:
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fine clean fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 20 year old vines
Trellis Style: VSP
Winemaker’s Comments:
The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks. The ferment was stopped to maintain a small residual sugar level to balance the acidity.

Bottled: 30th August 2016
Alcohol: 12%
Acidity: 10 g/L
Residual sugar: 10 g/L
Closure: Screwcap

Posted in: Tasting Notes

2015 MADELEINE PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

APPEARANCE:
Bright, deep garnet.

BOUQUET:
Perfumed bouquet of floral notes and dried herbs with both red and black fruits.

PALATE:
The structure is detailed and layered. This wine shows transparency and remains delicate despite its concentration.

LOCATION – 45 DEGREES SOUTH:
Low cropping estate grown grapes for this wine were hand harvested in April 2015 from Te Wairere vineyard in Lowburn, Central Otago.

CLIMATE:
2015 was warm with a very long ripening period and fruit reached optimum ripeness.

SOILS:
Glacial/fluvial gravel and silts.

VINE AGE:
15 year old vines

WINEMAKER’S COMMENTS:
Aurum’s philosophy is to work as closely as possible with nature. Our vineyard and winery are managed using certified organic practices and we thrive to produce wines that speak truthfully of their origins. Organics is the defining philosophy of our vineyard management and part of an overall goal to achieve continuous improvements in vineyard sustainability and to make better wines.

This Pinot Noir was processed by foot trampling 100% whole bunch grapes in open fermenter with wild yeasts and aged in French oak barrels for 12 months.

Will reward by cellaring 8-10 years.

Madeleine is the name of the second born daughter of our winemakers, Brook and Lucie Lawrence.

Posted in: Tasting Notes

2016 ORGANIC PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

APPEARANCE:
Deep garnet red

TASTING NOTES:
Mouthfilling, juicy and supple, it has concentrated, small red fruits, perfumes and spice flavours, with finely integrated oak adding complexity, and obvious cellaring potential; open 2019+

TECHNICAL ANALYSIS:
Location – Estate grown grapes from Aurum’s organic Te Wairere vineyard in Lowburn, near Cromwell, Central Otago. Low cropping grapes for this wine were hand harvested in April 2016 after long slow ripening.

CLIMATE:
A season of hot dry days and cool nights allowed an extended ripening of ripe clean fruit still holding good acidity.

SOILS:
Windblown sands and silts.

VITICULTURE:
16 year old vines on VSP trellis.

WINEMAKER’S COMMENTS:

The grapes were mostly destemmed, cold soaked for 5 days and fermented in open vats with wild yeasts. The wine was matured in French oak barrels for 12 months. Unfined and unfiltered.

Alcohol: 13.5%
Bottled: July 2017

Posted in: Tasting Notes

2011 ROSÉ VINTAGE

Date: March 31st, 2019, Posted by webstudio

Appearance: Delicate peach color.
Bouquet:
A fresh and refined sensation, with notes of fresh pomegranate and pink grapefruit.
Palate:
Round, supple and harmonious, this wine develops a silky long finish in the mouth. Fine light bubbles, lively and pure.
Technical Analysis:
Location – 45 Degrees South
Grapes for this wine were grown on Aurum’s Te Wairere vineyard in Lowburn, Cromwell, Central Otago.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 12 year old vines
Trellis Style: VSP
Winemaker’s Comments:
The wine was aged on lees for 3 years before disgorgement to develop complex flavours that interpret the unique character of the season.
Food Matching:
Perfect as an aperitif but also with lunch or with desserts.

Residual Sugar: 5 g/.L
Alcohol: 12.5 % alc by vol

Posted in: Tasting Notes

BLANC DE BLANC VINTAGE 2008

Date: March 31st, 2019, Posted by webstudio

Appearance: Clear pale straw.
Bouquet:
Expressing the finesse, purity and elegance of Chardonnay, this wine combines the scent of white flowers with the aromas of dried fruits.
Palate:
The palate is creamy and textural, driven by a precise acidity with a fresh, supple roundness with hints of grapefruit, nectarine and nuts. Fine light bubbles, dry, lively and pure.
Technical Analysis:
Location – 45 Degrees South
Chardonnay grapes for this wine were grown on our estate in Lowburn, Cromwell, Central Otago.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 12 year old vines
Trellis Style: VSP
Winemaker’s Comments:
The wine was aged on lees for 6 years before disgorgement to develop complex flavours that interpret the unique character of the season.
Food Matching: Perfect as an aperitif but also with cheeses or with desserts.

Residual Sugar: 0 g/.L
Alcohol: 13 % alc by vol

Posted in: Tasting Notes

2016 ORGANIC PINOT GRIS ROSÉ

Date: March 31st, 2019, Posted by webstudio

Appearance: Delicate pink color
Tasting Note: This wine is mouthwatering, vivacious and captures the fragrances of strawberry and cream.
Technical Analysis:
Location – 45 Degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate:
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 11 – 15 year old vines
Trellis Style: VSP
Winemaker’s Comments:
Macerated to extract the delicate color of the Pinot Gris skins and vinified in stainless steel at low temperature. Perfect as an aperitif or with a light lunch.

Residual Sugar: 2 g/.L
Alcohol: 13.5% alc by vol

Posted in: Tasting Notes

2015 RIESLING

Date: March 31st, 2019, Posted by webstudio

Appearance: Crystal clear, pale lemon.
Palate:
Wow! Lime alert! This southern star smashes through the palate with green apple and quartz-powder, mineral-driven mouthfeel that lingers long and will send your saliva glands into overload. The citrus intensity is one thing, but the honeysuckle and hints of biscuit really add to the complexity of this wine in the mouth. It’s a clean, zingy wine which zips into action immediately. This is the sort of wine that’ll be perfection with classic, sweet and sour pork with pineapple chunks. 4.5 Stars – Yvonne Lorkin
Technical Analysis:
Location – 45 degrees South
Grapes for this wine were hand harvested in late April from the Cromwell basin area of Central Otago.
Climate:
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fine clean fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 20 year old vines
Trellis Style: VSP
Winemaker’s Comments:
The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks. The ferment was stopped to maintain a small residual sugar level to balance the acidity.

Bottled: 20th August 2015
Alcohol: 13%
Acidity: 8 g/L
Residual sugar: 8.3 g/L
Closure: Screwcap

Posted in: Tasting Notes

2015 PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

Appearance: Deep garnet red
Tasting Notes: Mouthfilling and supple, it has concentrated, ripe plum, cherry, perfumes and spice flavours, with finely integrated oak adding complexity, and obvious cellaring potential; open 2018+
Technical Analysis:
Location – Estate grown grapes from Aurum’s organic Te Wairere vineyard in Lowburn, near Cromwell, Central Otago. Low cropping grapes for this wine were hand harvested in April 2015 after long slow ripening.
Climate:
A season of hot dry days and cool nights allowed an extended ripening of ripe clean fruit still holding good acidity.
Soils: Windblown sands and silts.
Viticulture: 16 year old vines on VSP trellis.
Winemaker’s Comments:
The grapes were mostly destemmed, cold soaked for 5 days and fermented in open vats with wild yeasts. The wine was matured in French oak barrels for 12 months. Unfined and unfiltered.

Alcohol: 14%
Bottled: July 2016

Posted in: Tasting Notes

2015 ORGANIC PINOT GRIS

Date: March 31st, 2019, Posted by webstudio

Appearance: Crystal clear – very pale lemon
Bouquet: Intense perfume of honeysuckle, quince, mandarin peel and melon.
Palate: This wine is supple and ripe with intense pear, quince and mandarin flavours. The fruit and spice notes are underlined by a rich and creamy mouth feel with a good acidity providing a mineral backbone and a long lingering aftertaste to this off-dry style wine.
Technical Analysis:
Location – 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate:
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 15 year old vines
Trellis Style: VSP Vertical Shoot Positioning
Winemaker’s Comments:
The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks with extensive lees stirring to increase the mouthfeel.

Alcohol: 13.5%
Residual sugar: 4.6 g/L

Posted in: Tasting Notes

2015 ORGANIC AMBER WINE

Date: March 31st, 2019, Posted by webstudio

Appearance: Clear amber/orange colour.
Bouquet: Spiced honey, dried nectarines and pears.
Palate: Bone dry, rippled with minerality and tannins. This wine is at the cross roads of a red wine for its tannins and texture, a cool climate white wine for its intense minerality and a barrel fermented white wine for its charming oxidative notes.
Technical Analysis:
Location – 45 Degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate:
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 10 – 15 year old vines
Trellis Style: VSP
Winemaker’s Comments:
This wine is made using ancient techniques. The grapes underwent fermentation with their skins. After extensive post maceration, the wine was drained through muslin cloth and aged in oak barrels for 12 months. The wine was then hand bottled, unfined and unfiltered.

Alcohol: 13% alc by vol

Posted in: Tasting Notes

2014 MATHILDE PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

Appearance: Clear ruby red.
Bouquet: Complex smoky, cedar wood, ripe plum and dried herbs.
Palate: Raspberry and black currant flavours with savoury and earthy tones. This wine has a solid mid-palate and lingering chocolate finish. An elegant wine, well balanced with fine tannins and good acidity.
Technical Analysis:
Location – 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April 2014 from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago, New Zealand.
Climate:
2014 was a long cool season with extended hang time for the fruit which reached optimum ripeness.
Soils: Wind-blown sands and silts.
Vine Age: 15 year old vines
Trellis Style: VSP (Vertical shoot positioning)
Winemaker’s Comments:
Grapes for this Reserve Pinot Noir were selected by the winemakers and fermented in open top fermenters, hand plunged and with wild yeasts. The wine was matured for 12 months in French oak barrels with 20% new oak.
Will reward by cellaring 4-8 years.

Mathilde is the name of the first born daughter of our winemakers, Brook and Lucie Lawrence.

Bottled: June 2015
Alcohol: 13 %
Closure: Screwcap

Posted in: Tasting Notes

2014 MADELEINE PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

Appearance
Bright, deep garnet.

Bouquet
Perfumed bouquet of floral notes and dried herbs with both red and black fruits.

Palate
The structure is detailed and layered. This wine shows transparency and remains delicate despite its concentration.

Technical Analysis
Location – 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April 2014 from Te Wairere vineyard in Lowburn, Central Otago.

Climate
2014 was cool with a very long ripening period and fruit reached optimum ripeness.

Soils
Glacial/fluvial gravel and silts.

Vine age
15 year old vines

Trellis Style
VSP (Vertical shoot positioning)

Winemaker’s comments
This Reserve Pinot Noir was processed by foot trampling 100% whole bunch grapes in open fermenter with wild yeasts and aged in French oak barrels for 12 months.
Will reward by cellaring 8-10 years.

Madeleine is the name of the second born daughter of our winemakers, Brook and Lucie Lawrence.

Alcohol : 13.5%
Acidity: 5.4 g/l
Closure: Screwcap

Posted in: Tasting Notes

2007 MADELEINE PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

Inky dark and silky textured, this wine has an intense nose of black currant and cedar wood with deep peaty flavours, black fruits and liquorice, with fine tannins and along and complex finish.

Classy wine with impressively powerful fruit flavours although not made in a ‘fruit bomb’ style. In addition to plum, dark cherry and spice/anise there’s mineral, forest floor and woodsmoke. Seriously complex Pinot Noir with a good structure of ripe tannins for an assured future.
Gourmet Wine Traveller, 96/100 Dec/Jan 2010

The wine is named after the second daughter of our winemakers, Lucie and Brook Lawrence.

Technical Analysis
Location: 45 Degrees South
Low cropping state grown grapes were hand harvested in April 2007 from Aurum’s 45th Parallel vineyard in the Pisa area of Central Otago.
Climate: 2007 was a very warm season and fruit reached optimum ripeness.
Vine Age: 10 year old vines on VSP trellis.
Winemaker’s Comments: This reserve wine will only be made in exceptional years. The wine was matured for 20 months in 2 french oak barrels.
Bottled: 11/12/08
Alcohol: 14.5%
Acidity: 5.4 g/L

Posted in: Tasting Notes

2008 PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

With a harmonious nose of red berry fruit and integrated oak, this wine is savoury and spicy with soft silky tannins and a generous long finish.

Technical Analysis
Location: 45 Degrees South
Low cropping estate grown grapes were hand harvested in April 2008 from Aurum’s 45th Parallel and Te Wairere vineyards in Central Otago.
Climate: 2008 was a very warm season and fruit reached optimum ripeness.
Viticulture: 6-11 year old vines on VSP trellis, cane pruned. Clones 115, 113, 667, Abel and UDC 5.
Winemaker’s comments: The grapes were destemmed, cold soaked for 5 days and fermented in open vats. The wine was matured in French oak barrels for 11 months.
Bottled: 12/03/09
Alcohol: 14%
Acidity: 5.4 g/L

5 Stars – Winestate Magazine

Posted in: Tasting Notes

2008 RIESLING

Date: March 31st, 2019, Posted by webstudio

This vibrant wine has a fragrant nose of lifted lime and manderin aromas with white peaches and a spice background. The palate is of very concentrated citrus and stone fruit notes with an underlying complexity of spices. Highly structured with a along lingering aftertaste.

Technical Analysis
Location: 45 Degrees South
Low cropping estate grown grapes for this wine were hand harvested in late April from Aurum’s 45th Parallel and te Wairere vineyards in Lowburn.
Climate: A long very warm autumn with hot dry days and cool nights allowed an extended period of ripening with fine clean fruit still holding acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 7 – 11 year old vines on VSP trellis style.
Winemaker’s Comments: The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks. the ferment was stopped to maintain a snall residual sugar level to balance the acidity.
Bottled: 14.8.08
Alcohol: 12.5%
Acidity: 8.8g/L
Residual sugar: 7.9g/L.

Posted in: Tasting Notes

2009 PINOT NOIR 18 CARAT

Date: March 31st, 2019, Posted by webstudio

Succulent and honeyed, this botrytised dessert wine exhibits orange blossom, dried apricot and ripe grapefruit flavours with a long clean finish.

Technical Analysis
Location: 45 Degrees South
Pinot Gris grapes for this wine were grown at Aurum’s 45th Parallel Vineyard in Lowburn, Cromwell Valley, Central Otago.
Climate: Noble Rot developed on these grapes under the influence of warm rain followed by foggy nights and dry sunny days.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 11 year old vines with VSP gravels.
Winemaker’s comments: Only botrytised bunches with more than 50% Noble Rot were selected for this wine. The bunches were “foluees” (trampled by foot) and pressed the next day. The wine was fermented in stainless steel for 3 weeks.
Bottled: 05/08/09
Alcohol: 10.4%
Acidity: 9.5 g/L
Residual Sugar: 174 g/L

Posted in: Tasting Notes

2009 PINOT NOIR 24 CARAT

Date: March 31st, 2019, Posted by webstudio

With an intense perfume of quince and orange blossom this fine botrytised dessert wine is spicy and honeyed exhibiting luscious dried apricot, marmalade and caramelized apple flavours with a deep viscosity and a generous finish.

Technical Analysis
Location: 45 Degrees South
Pinot Gris grapes for this wine were grown at Aurum’s 45th Parallel vineyard in Lowburn, near Cromwell
Climate: Noble Rot developed on these grapes under the influence of warm rain followed by sunny days and foggy nights.
Soils: Fluvial glacial silts and gravels.
Vine Age: 11 year old vines on VSP trellis.
Winemaker’s comments: For this late harvest Pinot Gris only fully botrytised bunches with Noble Rot were selected. The bunches were “foulees” (trampled by foot), and pressed the next day. The wine was fermented in barrel, with just one barrel coming from .5 hectare of vines.
“A dessert in a glass”
Bottled: 05/08/09
Alcohol: 9.8%
Acidity: 9.8 g/L
Residual Sugar: 288 g/L

Posted in: Tasting Notes

2009 MADELEINE PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

This fine reserve wine has a perfumed nose of blackcurrant and cedar wood. It has a deep peaty flavour, liquorice, black fruit and a long and generous dark chocolate finish. An intense and elegant wine, with round , ample structure and silky , fine tannins.

Technical Analysis
Location: 45 Degrees South
Pinot Gris grapes for this wine were grown at Aurum’s Te Wairere Vineyard in Lowburn, Cromwell Valley, Central Otago.
Climate: 2009 was a very warm season and fruit reached optimum ripeness.
Soils: Windblown sands and silts
Vine Age: 9 year old vines with VSP gravels.
Winemaker’s comments: This Reserve Pinot Noir is only made in exceptional years. The wine was matured for 20 months in french oak barrels. Will reward by cellaring 5-10 years.
Alcohol: 14.5%

“Pure scents akin to jasmine, rosemary and thyme give way to a powerful, fleshy mouthfull alive with clean fruit”
Cuisine Magazine November 2011

Posted in: Tasting Notes

2009 PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

This wine has a concentrated sweet berry fruit nose with integrated oak. The palate is very spicy with intense black currant and boysenberry flavours with velvety tannins and a generous long finish.

Technical Analysis
Location: 45 Degrees South
Low cropping estate grown grapes were hand harvested in April 2007 from Aurum’s 45th Parallel and Te Wairere vineyards in Central Otago.
Climate: 2009 was a very warm season and fruit reached optimum ripeness.
Vine Age: 7-12 year old vines on VSP trellis.
Winemakers’ comments: The grapes were destemmed, cold soaked for 5 days and fermented in open vats. The wine was matured in French oak barrels for 11 months.
Bottled: 15/03/212
Alcohol: 14.5%
Acidity: 5.4 g/L

5 Stars – Bob Campbell

“Rich, luscious and charming minor fruit bomb style that reminds me of the 2007 vintage. Great length and intensity with a featherbread texture. Ripe tannins offer structure and prevent any suggestion of cloying. Classy Pinot.”

4 1/2 Stars – Michael Cooper, Winestate

Posted in: Tasting Notes

2009 MATHILDE PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

This fine reserve wine has a nose of complex black fruit and spice with a palate of blackberry and black currant flavours and a lingering dark chocolate finish. An intense and elegant wine, well balanced with fine tannins and good acidity.

Technical Analysis
Location: 45 Degrees South
Low cropping estate grown grapes for this wine were hand harvested in April 2009 from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate: 2009 was a very warm season and fruit reached optimum ripeness.
Soils: Windblown sands and silts.
Vine Age: 9 year old vines on VSP trellis.
Winemaker’s comments: Wine for this Reserve Pinot Noir was selected by the winemakers from clones 777, 667, Abel and 115 giving fine tannins and spicy flavours. The wine was matured for 14 months in French oak barrels with 25% new oak. Will reward by cellaring 2-5 years.
Bottled: 15/06/10
Alcohol: 14.5%

Mathilde is the name of the first born daughter of our winemakers, Brooke and Lucie Lawrence.

“Dense, ripe wine with a velvet texture. Strong oak but supported by plenty of plump, ripe fruit and dark cherry flavours. Classy Pinot Noir with potential.” – 5 Stars, Michael Coopers, Winestate

Posted in: Tasting Notes

2009 RIESLING

Date: March 31st, 2019, Posted by webstudio

Appearance: Crystal clear, pale lemon.
Bouquet: Fragrant, lemony, limey and toasty bouquet.
Palate: A dry style wine with very concentrated citrus and stone fruit notes with an underlying complexity of spices. Backbone of minerality, highly structured with a long lingering aftertaste.
Technical Analysis
Location: 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in late April from Aurum’s 45th Parallel and Te Wairere vineyards in the Lowburn area of Central Otago.
Climate: A long warm autumn with hot dry days and cool nights allowed an extended ripening of fine clean fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine age: 8-12 year old vines
Trellis Style: VSP
Winemaker’s comments: The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks. The ferment was stopped to maintain a small residual sugar level to balance the acidity.
Bottled: 20th August 2009
Alcohol: 12.5%
Acidity: 8.2 g/L
Residual sugar: 7.7 g/L

Posted in: Tasting Notes

2009 PINOT GRIS

Date: March 31st, 2019, Posted by webstudio

Supple and ripe with intense pear, quince and tropical fruit flavours, this wine is soft and full bodied with a rich creamy mouthfeel supported by a mineral backbone and a long lingering aftertaste.

Technical Analysis
Location: 45 Degrees South
Pinot Gris grapes for this wine were grown at
Aurum’s 45th Parallel and Te Wairere vineyards in
Lowburn, near Cromwell.
Climate: a long warm autumn with hot dry days
and cool nights allowed and extended ripening of
fruits still holding good acidity.
Soils: fluvial, glacial silts and gravels
Vine Age: 7-11 year old vine on VSP trellis.
Winemaker’s comments: The grapes were hand harvested and then whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks with extensive lees stirring to increase the mouthfeel of this late harvest Pinot Gris only fully botrytised bunches with Noble Rot were selected.
Bottled: 5.8.09
Alcohol: 13.2%
Acidity: 6.6 g/L
Residual Sugar: 19 g/L

Gold Medal New Zealand International Wine Show 2010

4 Stars Michael Cooper Winestate

Posted in: Tasting Notes

2010 PINOT GRIS

Date: March 31st, 2019, Posted by webstudio

Supple and ripe with intense pear, quince and tropical fruit flavours, this wine is soft and full bodied with a rich creamy mouthfeel supported by a mineral backbone and a long lingering aftertaste.

Technical Analysis
Location: 45 Degrees South
Pinot Gris grapes for this wine were grown at Aurum’s 45th Parallel Vineyard in Lowburn, Cromwell Valley, Central Otago.
Climate: A long warm autumn with dry, hot days and cool nights allowed and extended ripening of fruits, still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 7-11 year old vines with VSP gravels.
Winemaker’s comments: The grapes were hand harvested and then whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks with extensive lees stirring to increase mouth feel.
Alcohol: 13.2%
Acidity: 6.6 g/L
Residual Sugar: 9 g/L

Posted in: Tasting Notes

2010 PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

This wine has a strong cherry, plum and spice flavour with liquorice and peat supported by a supple layered tannin structure.
Technical Analysis
Location: 45 Degrees South
Low cropping estate grown grapes were hand harvested in April 2010 from Aurum Te Wairere vineyards near Cromwell, Central Otago.
Climate: A season of hot, dry days cool nights allowed an extended ripening of clean fruit still holding good acidity.
Vine Age: 7 – 12 year old vines on VSP trellis.
Winemaker’s comments: The grapes were destemmed, cold soaked for 5 days and fermented in open vats. The wine was matured in French oak barrels for 18 months.
Bottled: 11/10/11
Alcohol: 14%

Posted in: Tasting Notes

2010 CHARDONNAY

Date: March 31st, 2019, Posted by webstudio

Supple and ripe with intense pear, quince and tropical fruit flavours, this oft and full bodied with a rich creamy mouthfeel supported by a mineral backbone and a long lingering aftertaste.
Appearance: Pale straw with bright clarity
Bouquet: A beautiful bouquet of ripe white peaches with notes of manderin together with toasty well integrated oak.
Palate: Full bodied fruit driven wine with a rich creamy mouthfeel. This is supported by a mineral backbone and a long lingering aftertaste.
Technical Analysis
Location: 45 Degrees South
Low cropping Chardonnay grapes for this wine were grown at Aurum’s 45th Parallel vineyard in Lowburn, near Cromwell.
Climate: a long warm autumn with hot dry days and cool nights allowed and extended ripening of fruits still holding good acidity.
Soils: fluvial, glacial silts and gravels.
Vine Age: 13 year old vines on VSP trellis.
Winemaker’s comments: The grapes were hand harvested and then whole bunch pressed. Fermentation was in French oak barrels, ( 25% new oak) with selected French yeasts. The wine was lees stirred over 10 months and went through malolactic fermentation overt he winter.
Bottled: 23 Feb 2011
Alcohol: 14.5%,
Acidity: 6.6 g/L,

Posted in: Tasting Notes

2011 MATHILDE PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

This powerful wine has a concentrated nose and intense palate of chocolate, blackberry and spice, with ripe, supple tannins, silky mouthfeel and a long fine finish.
Technical Analysis
Location: 45 degrees South. Low cropping estate grown grapes for this wine were hand harvested in April·2011 from Aurum’s Te Wairere vineyard·in the Lowburn area of Central Otago.
Climate: 2011 was a very warm season and fruit reached optimum ripeness.
Soils: Windblown sands and silts.
Vine age: 11 year old vines on VSP trellis.
Winemaker’s comments: Wine for this Reserve Pinot Noir was selected by the winemakers from clones 777, 667, Abel and 115 giving·fine tannins and spicy flavours. The wine was matured for 14·months in French oak barrels with 25% new oak.·Will reward by cellaring 2-5 years.
Bottled: 15.10.12
Alcohol: 14%
Mathilde is the name of the first born daughter of our winemakers, Brook and Lucie Lawrence.

Posted in: Tasting Notes

2011 PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

This wine has an intensely perfumed nose of blackberry with flavours of juicy red and black fruits and aniseed supported by a soft layered tannin structure.
Technical Analysis
Location: 45 degree south
Low cropping estate grown grapes were hand harvested in April 2011 from Aurum’s Te Wairere vineyard near Cromwell, Central Otago.
Climate: A season of hot dry days and cool nights allowed an extended ripening of clean fruit still holding good acidity.
Vine Age: 8-13 year old vines on VSP trellis.
Winemaker’s comments: The grapes were de-stemmed, cold soaked for 5 days and fermented in open vats. The wine was matured in French oak barrels for 18 months.
Bottled: 11.10.12
Alcohol: 14.5

Posted in: Tasting Notes

2012 PINOT GRIS

Date: March 31st, 2019, Posted by webstudio

Vivacious, with intense pear and tropical fruit flavours, this wine is perfect as an aperitif or with lunch. This wine is soft and full bodied with a rich creamy mouthfeel supported by a mineral backbone and a long lingering aftertaste.
Technical Analysis
Location: 45 Degrees South
Pinot Gris grapes for this wine were grown at Aurum’s Te Wairere vineyard in Lowburn, near Cromwell.
Climate: a long warm autumn with hot dry days and cool nights allowed and extended ripening of fruits still holding good acidity.
Soils: fluvial, glacial silts and gravels.
Vine Age: 11 year old vines on VSP trellis.
Winemaker’s comments: The grapes were hand harvested and then whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks with extensive lees stirring to increase the mouthfeel.
Alcohol: 14%
Acidity: 7 g/L
Residual Sugar: 9 g/L.

Posted in: Tasting Notes

2012 18 CARAT PINOT GRIS

Date: March 31st, 2019, Posted by webstudio

Succulent and honeyed, this botrytised dessert wine exhibits orange blossom, dried apricot and ripe pear and spice flavours with a long clean finish.
Technical Analysis
Noble Rot developed on these grapes under the influence of warm rain followed by foggy nights and dry sunny days.
Soils: Fluvial, glacial silts and gravels.
Winemakers comments: Only botrytised bunches with more than 60% Noble Rot were selected for this wine. The bunches were ‘foulees’ (trampled by foot), and pressed the next day. The wine was fermented in stainless steel for 3 weeks.·
Food Matching: Perfect with desserts and foie gras, but also with cheeses or as an aperitif.
Alcohol: 10.5%
Acidity: 9.5g/L
Residual Sugar: 145 g/L.
Aurum is the Latin word for gold. This wine is named 18 carat after the purity of gold and is one a series of dessert wines including 9 carat Noble Semillon and 24 carat Pinot Gris.

Posted in: Tasting Notes

2012 PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

Appearance: Deep garnet red.
Bouquet: Powerful perfumed nose of raspberry, cherry and violet with a hint of cedar wood.
Palate: Intense flavours of juicy black fruits such as blackberry, black cherry and plum with savoury notes of liquorice and peat supported by a soft layered tannin structure.
Technical Analysis
Location: Estate grown grapes from Aurum’s organic Te Wairere vineyard in Lowburn, near Cromwell, Central Otago. Low cropping grapes for this wine were hand harvested in April 2012 after long slow ripening.
Climate: A season of hot dry days and cool nights allowed an extended ripening of ripe clean fruit still holding good acidity.
Soils: Windblown sands and silts.
Viticulture: 9 – 13 year old vines on VSP trellis, cane pruned.
Winemaker’s comments: The grapes were mostly destemmed with the use of 10% whole bunch, cold soaked for 5 days and fermented in open vats. The wine was matured in French oak barrels for 18 months. Unfiltered.
Suggested Food: Venison, game, beef and lamb dishes, smoked meats and fish and hard aged cheeses.
Alcohol: 14%
Bottled: 19th Sept 2013

Posted in: Tasting Notes

2013 AMBER

Date: March 31st, 2019, Posted by webstudio

Appearance: Clear amber/orange colour.
Bouquet: Spiced honey, dried nectarines and pears.
Palate: Bone dry, rippled with minerality and tannins. This wine is at the cross roads of a red wine for its tannins and texture, a cool climate white wine for its intense minerality and a barrel fermented white wine for its charming oxidative notes.
Technical Analysis
Location: 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate: A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine age: 9 –13 year old vines
Trellis Style: VSP
Winemakers comments
This wine is made using ancient techniques. The grapes underwent fermentation in large clay Cretian pithoi with their skins. After extensive post maceration, the wine was drained through muslin cloth and aged in oak barrels for 12 months. The wine was then hand bottled, unfined and unfiltered.
Alcohol: 13%
Residual sugar: 1.5g/L

Posted in: Tasting Notes

2014 ROSÉ

Date: March 31st, 2019, Posted by webstudio

Appearance: Delicate pink color
Tasting notes: This wine is mouthwatering, vivacious and captures the fragrances of strawberry and cream.
Technical Analysis
Location: 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate: A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine age: 10 –14 year old vines
Trellis Style: VSP
Winemakers comments
Macerated to extract the delicate color of the Pinot Gris skins and vinified in stainless steel at low temperature. Perfect as an aperitif or with a light lunch.
Alcohol: 13.5%
Residual sugar: 5g/L

Posted in: Tasting Notes

2010 RIESLING

Date: March 31st, 2019, Posted by webstudio

Appearance: Crystal clear, pale lemon.
Bouquet: Fragrant, lemony, limey and toasty bouquet.
Palate: A dry style wine with very concentrated citrus and stone fruit notes with an underlying complexity of spices. Backbone of minerality, highly structured with a long lingering aftertaste.
Technical Analysis
Location: 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in late April from Aurum’s 45th Parallel in the Lowburn area of Central Otago.
Climate: A long warm autumn with hot dry days and cool nights allowed an extended ripening of fine clean fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine age: 13 year old vines
Trellis Style: VSP
Winemaker’s comments
The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks. The ferment was stopped to maintain a small residual sugar level to balance the acidity.
Bottled: 15 September 2010
Alcohol: 13%
Acidity: 8 g/L
Residual sugar: 9.6 g/L
Closure: Screwcap

Posted in: Tasting Notes

2013 PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

Appearance: Deep garnet red.
Taste: Powerful, mouthfilling and firm, with loads of plumy, spicy flavour seasoned with nutty oak, this wine is savoury with hints of herbs and dark chocolate. Drinking well now but with good aging potential.
Technical Analysis:
Location: Estate grown grapes from Aurum’s organic Te Wairere vineyard in Lowburn, near Cromwell, Central Otago. Low cropping grapes for this wine were hand harvested in April 2013 after long slow ripening.
Climate: A season of hot dry days and cool nights allowed an extended ripening of ripe clean fruit still holding good acidity.
Soils: Windblown sands and silts.
Viticulture: 10 – 14 year old vines on VSP trellis, cane pruned.
Winemaker’s Comments: The grapes were mostly destemmed with the use of 10% whole bunch, cold soaked for 5 days and fermented in open vats. The wine was matured in French oak barrels for 12 months. Unfined.

Alcohol: 14%
Bottled: 29 April 2014

Posted in: Tasting Notes

2012 MATHILDE PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

Appearance: Clear ruby red.
Bouquet: Complex smoky, cedar wood, ripe plum and dried herbs.
Palate: Raspberry and black currant flavours with savoury and earthy tones. This wine has a solid mid-palate and lingering chocolate finish. An elegant wine, well balanced with fine tannins and good acidity.
Technical Analysis:
Location: 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April 2012 from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago, New Zealand.
Climate: 2012 was a long cool season with extended hang time for the fruit which reached optimum ripeness.
Soils: Wind blown sands and silts.
Vine Age: 12 year old vines
Trellis Style: VSP (Vertical shoot positioning)
Winemaker’s Comments: Grapes for this Reserve Pinot Noir were selected by the winemakers and fermented in open top fermenters, hand plunged and with wild yeasts. The wine was matured for 18 months in French oak barrels with 25% new oak.
Will reward by cellaring 4-8 years.

Mathilde is the name of the first born daughter of our winemakers, Brook and Lucie Lawrence.

Bottled: Oct 2013
Alcohol: 13 %
Closure: Screwcap

Posted in: Tasting Notes

2013 PINOT GRIS

Date: March 31st, 2019, Posted by webstudio

Appearance: Crystal clear – very pale lemon
Bouquet: Intense perfume of honeysuckle, quince, mandarin peel and melon.
Palate: This wine is supple and ripe with intense pear, quince and mandarin flavours. The fruit and spice notes are underlined by a rich and creamy mouth feel with a good acidity providing a mineral backbone and a long lingering aftertaste to this off-dry style wine.
Technical Analysis:
Location: 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate: A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 9 –13 year old vines
Trellis Style: VSP
Winemakers Comments: The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks with extensive lees stirring to increase the mouthfeel.
Alcohol: 14%
Residual sugar: 7g/L

Posted in: Tasting Notes

2014 PINOT NOIR

Date: March 31st, 2019, Posted by webstudio

Appearance: Deep garnet red.
Tasting Notes: Mouthfilling and supple, it has concentrated, ripe plum, cherry and spice flavours, with finely integrated oak adding complexity, and obvious cellaring potential; open 2017+
Technical Analysis:
Location: Estate grown grapes from Aurum’s organic Te Wairere vineyard in Lowburn, near Cromwell, Central Otago. Low cropping grapes for this wine were hand harvested in April 2014 after long slow ripening.
Climate: A season of hot dry days and cool nights allowed an extended ripening of ripe clean fruit still holding good acidity.
Soils: Windblown sands and silts.
Viticulture: 15 year old vines on VSP trellis, cane pruned.
Winemaker’s Comments: The grapes were mostly destemmed with the use of 10% whole bunch, cold soaked for 5 days and fermented in open vats with wild yeasts. The wine was matured in French oak barrels for 12 months. Unfined and unfiltered.

Posted in: Tasting Notes

2015 PINOT GRIS ROSÉ

Date: March 31st, 2019, Posted by webstudio

Appearance: Delicate pink colour
Tasting Notes: This wine is mouthwatering, vivacious and captures the fragrances of strawberry and cream.
Technical Analysis:
Location: 45 Degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate: A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 11 – 15 year old vines
Trellis Style: VSP
Winemakers Comments: Macerated to extract the delicate color of the Pinot Gris skins and vinified in stainless steel at low temperature. Perfect as an aperitif or with a light lunch.
Residual Sugar: 2 g/.L
Alcohol: 13.5% alc by vol

Posted in: Tasting Notes

2014 PINOT GRIS

Date: March 31st, 2019, Posted by webstudio

Appearance: Crystal clear – very pale lemon
Bouquet: Intense perfume of honeysuckle, quince, mandarin peel and melon.
Palate: This wine is supple and ripe with intense pear, quince and mandarin flavours. The fruit and spice notes are underlined by a rich and creamy mouth feel with a good acidity providing a mineral backbone and a long lingering aftertaste to this off-dry style wine.
Technical Analysis:
Location: 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate: A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 10 –14 year old vines
Trellis Style: VSP Vertical Shoot Positioning
Winemakers Comments:
The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks with extensive lees stirring to increase the mouthfeel.
Alcohol: 13.5%
Residual sugar: 7.5g/L

Posted in: Tasting Notes

2014 RIESLING

Date: March 31st, 2019, Posted by webstudio

Appearance: Crystal clear – pale lemon
Bouquet: Intense perfume of honeysuckle, quince, mandarin peel and melon.
Palate: Freshly scented, lively and tangy, this medium-bodied wine has intense lemon/lime flavours, a minerally streak and a finely poised, dryish, very long finish. Full of personality and potential.
Technical Analysis:
Location: 45 degrees South
Grapes for this wine were hand harvested in late April from the Cromwell basin area of Central Otago.
Climate: A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 20 year old vines
Trellis Style: VSP
Winemakers Comments:
The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks. The ferment was stopped to maintain a small residual sugar level to balance the acidity.
Alcohol: 12.5%
Residual sugar: 7.8g/L

Posted in: Tasting Notes

2013 MATHILDE

Date: March 31st, 2019, Posted by webstudio

Appearance: Clear ruby red.
Bouquet: Complex smoky, cedar wood, ripe plum and dried herbs.
Palate: Brambly flavours with savoury and earthy tones. This wine has a solid mid-palate and lingering silky finish. An elegant wine, well balanced with fine tannins and good acidity.
Technical Analysis:
Location: 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April 2013 from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago, New Zealand.
Climate: 2013 was a long cool season with extended hang time for the fruit which reached optimum ripeness.
Soils: Wind-blown sands and silts.
Vine Age: 14 year old vines
Trellis Style: VSP (Vertical shoot positioning)
Winemakers Comments:
Grapes for this Reserve Pinot Noir were selected by the winemakers and fermented in open top fermenters, hand plunged and with wild yeasts. The wine was matured for 12 months in French oak barrels with 20% new oak. Will reward by cellaring 4-8 years.

Mathilde is the name of the first born daughter of our winemakers, Brook and Lucie Lawrence.
Alcohol: 13.5%
Bottled: June 2014

Posted in: Tasting Notes, Uncategorized

Wine Shop

Date: March 29th, 2019, Posted by webstudio

Posted in: Featured

Tasting Notes

Date: February 11th, 2019, Posted by webstudio

Port Molyneux
Bouquet and Palate:
An intense peach and apricot kernel nose. Elegant fortified dessert wine with hints of peach, citrus and dried fruit with a smooth finish.
Winemaker’s Comments:
Late harvest Pinot Gris was fermented in stainless steel until the right amount of sugar remained and fortified (mutage) with alcohol distilled from our Pinot Noir lees and further blended to create its complex harmonious balance.
Food Matching:
Perfect as an aperitif but this wine also matches with nuts, cheeses or with desserts. Lovely served over ice as a pre dinner drink.

Alcohol: 16%
Residual sugar: 95 g/L

Port Molyneux is named for the old sailing ship port where the Clutha River (formerly the Molyneux River which flows past Aurum’s vineyard) meets the Pacific Ocean. The port was a busy drop off point for supplies and miners travelling to the gold rush in Central Otago in the 1860s. After the huge floods of 1878 the mouth of the river changed forever and Port Molyneux was abandoned.

Appearance
Clear ruby red.

Bouquet
Complex smoky, cedar wood, ripe plum and dried herbs.

Palate
Raspberry and black currant flavours with savoury and earthy tones. This wine has a solid mid-palate and lingering chocolate finish. An elegant wine, well balanced with silky tannins and good acidity.

Technical Analysis
45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April 2015 from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago, New Zealand.
A cool and early start followed by a warm summer and a slightly cooler autumn allowing an extended hang time for the fruit to reached optimum ripeness.

Soils
Wind blown sands and silts.

Vine age
15 year old vines

Trellis Style
VSP (Vertical shoot positioning)

Winemaker’s comments
Grapes for this Pinot Noir were selected by the winemakers and fermented in open top fermenters, hand plunged and with wild yeasts. The wine was matured for 12 months in French oak barrels with 15% new oak.
Will reward by cellaring 4-8 years.

Mathilde is the name of the first born daughter of winemakers, Brook and Lucie Lawrence.

Bottled : June 2016
Alcohol : 14 %
Closure: Screwcap

Appearance: Crystal clear, pale lemon.
Palate:
Freshly scented, lively and tangy, this medium bodied wine has intense lemon/lime flavours, a minerally streak and a finely poised, dry, very long finish. Full of personality.
Technical Analysis:
Location – 45 degrees South
Grapes for this wine were hand harvested in late April from the Cromwell basin area of Central Otago.
Climate:
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fine clean fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 20 year old vines
Trellis Style: VSP
Winemaker’s Comments:
The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks. The ferment was stopped to maintain a small residual sugar level to balance the acidity.

Bottled: 30th August 2016
Alcohol: 12%
Acidity: 10 g/L
Residual sugar: 7 g/L
Closure: Screwcap

Appearance
Pale straw with bright clarity.

Bouquet
A beautiful bouquet of ripe white peaches with notes of grapefruit together with toasty, nutty well integrated oak.

Palate
Full bodied fruit driven wine with a rich creamy mouthfeel.

Technical Analysis

Location – 45 Degrees South
Low cropping grapes for this wine were hand harvested from our Te Wairere vineyard in Lowburn, Central Otago.

Climate
A season of hot dry days and cool nights allowed an extended ripening of very ripe clean fruit still holding good acidity.

Soils
Fluvial, glacial silts and gravels.

Vine age
6 year old vines

Trellis Style
VSP with cane pruned vines.

Winemakers comments

Grapes were whole bunch pressed, and fermented in French oak barrels (15% new oak) with wild yeasts. The wine went through malolactic fermentation in the following spring.

Bottled : May 2018
Alcohol : 13.5 %

APPEARANCE
Bright, deep garnet.

BOUQUET
Perfumed bouquet of floral notes and dried herbs with both red and black fruits.

PALATE
The structure is detailed and layered. This wine shows transparency and remains delicate despite its concentration.

LOCATION – 45 DEGREES SOUTH
Low cropping estate grown grapes for this wine were hand harvested in April 2015 from Te Wairere vineyard in Lowburn, Central Otago.

CLIMATE
2016 was warm with a very long ripening period and fruit reached optimum ripeness.

SOILS
Glacial/fluvial gravel and silts.

VINE AGE
16 year old vines

WINEMAKER’S COMMENTS
Aurum’s philosophy is to work as closely as possible with nature. Our vineyard and winery are managed using certified organic practices and we thrive to produce wines that speak truthfully of their origins. Organics is the defining philosophy of our vineyard management and part of an overall goal to achieve continuous improvements in vineyard sustainability and to make better wines.

This Pinot Noir was processed by foot trampling 100% whole bunch grapes in open fermenter with wild yeasts and aged in French oak barrels for 12 months.

Will reward by cellaring 8-10 years.

Madeleine is the name of the second born daughter of our winemakers, Brook and Lucie Lawrence.

ALCOHOL : 13%
BOTTLED : JULY 17
APPEARANCE
Deep garnet red

TASTING NOTES
Mouthfilling, juicy and supple, it has concentrated, small red fruits, perfumes and spice flavours, with finely integrated oak adding complexity, and obvious cellaring potential; open 2019+

TECHNICAL ANALYSIS
Location – Estate grown grapes from Aurum’s organic Te Wairere vineyard in Lowburn, near Cromwell, Central Otago. Low cropping grapes for this wine were hand harvested in April 2017 after long slow ripening.

CLIMATE
A season of hot dry days and cool nights allowed an extended ripening of ripe clean fruit still holding good acidity.

SOILS
Windblown sands and silts.

VITICULTURE
17 year old vines on VSP trellis.

WINEMAKER’S COMMENTS
The grapes were mostly destemmed, cold soaked for 5 days and fermented in open vats with wild yeasts. The wine was matured in French oak barrels for 12 months. Unfined and unfiltered.

Alcohol: 13.5%
Bottled: June 2018

Appearance: Delicate pink color
Tasting Note: This wine is mouthwatering, vivacious and captures the fragrances of strawberry and cream.
Technical Analysis:
Location – 45 Degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate:
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 13 – 17 year old vines
Trellis Style: VSP
Winemaker’s Comments:
Macerated to extract the delicate color of the Pinot Gris skins and vinified in stainless steel at low temperature. Perfect as an aperitif or with a light lunch.

Residual Sugar: 2 g/.L
Alcohol: 14% alc by vol

Appearance: Crystal clear – very pale lemon
Bouquet: Intense perfume of honeysuckle, quince, mandarin peel and melon.
Palate: This wine is supple and ripe with intense pear, quince and mandarin flavours. The fruit and spice notes are underlined by a rich and creamy mouthfeel with a good acidity providing a mineral backbone and a long lingering aftertaste to this off-dry style wine.
Technical Analysis:
Location – 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.
Climate:
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.
Soils: Fluvial, glacial silts and gravels.
Vine Age: 17-year-old vines
Trellis Style: VSP Vertical Shoot Positioning
Winemaker’s Comments:
The grapes were whole bunch pressed to minimise extraction of skin phenolics and cool fermented in stainless steel tanks with extensive lees stirring to increase the mouthfeel.

Alcohol: 13.5%
Residual sugar: 5 g/L

Appearance
Clear amber/orange colour.

Bouquet
Spiced honey, dried nectarines and pears.

Palate

Bone dry, rippled with minerality and tannins. This wine is at the cross roads of a red wine for its tannins and texture, a cool climate white wine for its intense minerality and a barrel fermented white wine for its charming oxidative notes.

Analysis

Location – 45 degrees South
Low cropping estate grown grapes for this wine were hand harvested in April from Aurum’s Te Wairere vineyard in the Lowburn area of Central Otago.

Climate
A long warm autumn with hot dry days and cool nights allowed an extended ripening of fruit still holding good acidity.

Soils
Fluvial, glacial silts and gravels.

Vine age
12 –17 year old vines

Trellis Style
VSP

Winemakers comments
This wine is made using ancient techniques. The grapes underwent fermentation with their skins. After an extensive post maceration of 4 months, the wine was drained through muslin cloth and aged for 12 months. The wine was then hand bottled, unfined and unfiltered.
Preservative free, 100% grapes.

Alcohol : 13.5%

Posted in: Uncategorized

Aurum Loft

Date: February 11th, 2019, Posted by webstudio

Stylish Loft Accommodation

Experience a Central Otago vineyard stay in the cosy and stylish Aurum Loft. Offering a peaceful and private rural setting within our organic vineyard gardens, but just a 5-minute drive from Cromwell town centre. (The Loft is situated in its own building)

This loft style vineyard accommodation is the ultimate luxury suite where guests can be as sociable or self-sufficient as they wish. It makes the perfect hideaway for a romantic weekend or to simply get away from it all!

Combine a stay with a private winemaker’s tour to really experience Aurum Wines, Central Otago. Contact us to enquire about this package option and availability

Check Rates and Availabilities in the booking calendar below
*Minimum 2 night stay.

Loft Layout (sleeps maximum of 2 guests):

1 Bedroom with King Bed (we can split into two single beds on request)
Luxury bathroom
Self-contained kitchen
Access to fragrant rural cottage garden

Your Stay Includes:

  • Free WIFI
  • Freeview TV
  • Peaceful rural cottage garden with mountain and lake views
  • Access to fragrant cottage garden
  • Wood burner fire
  • Surrounding birdlife and wildlife
  • Complimentary laundry facilities
  • Books and magazines
  • Underfloor heating and heated towel rail in the bathroom
  • Fully equipped kitchen

Posted in: Accommodation

CHILLI CON CARNE

Date: February 7th, 2019, Posted by webstudio

By Debbie Crompton

INGREDIENTS SERVE 5 PEOPLE:

2 x 300g cans red kidney beans, drained
100 – 200ml olive oil
500g diced venison: Chuck, shin, or any stewing cuts. Avoid topside which is too lean.
A little flour to toss the diced meat in
300g onions
3 x 300g tins chopped tomatoes
2 fresh red chillies
4 cloves garlic, finely chopped
500g green capsicum, deseeded and roughly chopped
3 tablespoons cumin seeds, toasted in a dry pan until fragrant and ground in a mortar and pestle.

Take care when toasting as you don’t want them to burn. Grind them until you have a good fine powder. You could use pre-ground cumin powder but there really is no comparison to freshly toasted.

TO GARNISH AND SERVE:
A dollop Crème Fraiche for each person, a sprig of fresh coriander, a sprinkling grated cheddar cheese.

Heat a wide bottom casserole pot and add half the oil. Heat to almost smoking. Toss the diced meat in heavily seasoned flour before browning in the hot oil on all sides. Remove when brown and set aside. Add the onion capsicum red chili and garlic to the pot and cook at a more gently heat until soft and translucent. You may need to add a little more oil.
When tender, add the tinned tomatoes and the browned meat. Stir with a wooden spoon and bring to a gentle simmer. Add the teaspoon of salt. You can cook on the stovetop if you keep a close eye on the temperature, or braise in a pre-heated oven with a lid on, at 165⁰C, for around 1.5 hours, or until the meat is very tender.
When done, add the drained kidney beans. Add the ground cumin a tablespoon at a time, and taste in between each addition. Add as much as you like, to your preference.
Spoon into serving bowls and finish with a sprinkling of grated cheddar, a dollop of Crème fraiche and a sprig or two of fresh coriander. Good accompaniments are plain boiled rice or buttered pasta.

Posted in: Recipes

VENISON WITH JUNIPER

Date: February 7th, 2019, Posted by webstudio

By Debbie Crompton

RECIPE SERVES 4:

4 sprigs thyme leaves, stripped of their stalks
5 juniper berries
Salt and pepper
Extra virgin olive oil
800g Venison Loin or Denver Leg, portioned into 4 x 200g steaks
1 onion finely chopped
2 cloves garlic, peeled and finely chopped
1 glass Aurum Mathilde Pinot Noir
200g blueberries
150g butter, diced

Place juniper berries in a mortar and pestle with the thyme and a generous pinch of salt and pepper. If you don’t have a mortar and pestle, bash the juniper berries with a rolling pin, add to the thyme leaves, salt and pepper, and chop all together on a board. Add enough extra virgin olive oil to make a “Pesto-like” consistency. It doesn’t need to be as smooth though. Add the venison steaks to this mixture and mix well to coat on all sides. Heat a frying pan till almost smoking and add the steaks. Allow them to brown on each side then turn down the heat until cooked medium rare. Take care with the pan temperature; you want to create a nice brown colour and flavor without burning or scorching the juniper thyme rub. Remove from pan and rest.
Add a splash of olive oil to the pan and add the chopped onions and garlic. Cook gently until they are soft. Increase the heat and add the wine to the cooked onions and garlic. Use a wooden spoon to scrape the pan and lift off any browned bits and sediment. It will all add great flavor to the sauce. Let the wine bubble and reduce down at least by half. Add the blueberries, and let the sauce bubble again – this time not as hard – for around three minutes. The last step is to add the butter. The butter will slightly thicken and enrich the sauce, add it a knob at a time while the sauce is simmering gently. Once the butter is in, the sauce should be served, so wait until you are ready before this stage.

Slice the rested Venison and arrange on warmed plates. Spoon the blueberry juniper sauce over. Suggested accompaniments:
Seasonal greens, pre-blanched and quickly sautéed in butter such as a mixture of peeled broad beans, green beans, broccoli or asparagus.

A seasonal gratin: Celeriac or Potato or Parsnip in winter, new season baby potatoes in summer, etc

Posted in: Recipes

LAMB LOIN RUBBED WITH PORCINI MUSHROOM POWDER AND THYME BOULANGERE POTATOES

Date: February 6th, 2019, Posted by webstudio


Merino Lamb has a distinctly delicious flavour in this recipe but it’s not necessary if you have trouble sourcing it. Dried Porcini mushrooms are now readily available, and if you are in Central Otago, using wild thyme is a must! The following recipe is not exact; it is more a method to follow easily.

By Debbie Crompton

You’ll need to allow around 200g of lamb per person, potatoes, onions, fresh thyme, good chicken stock, and butter.
For a nice jus to serve with the lamb, you’ll need 2 cups Aurum Pinot Noir, 4 cloves garlic, 2-3 sprigs of thyme, 100g diced butter 2 tablespoons olive oil and 4 cups good beef stock.

“Boulangere potatoes’ translate as “Bakers Potatoes” because the dish was prepared first at home and then taken to the local bakers to cook in the residual heat of their ovens. Classically it is not made with thyme, however it is really delicious! Simply slice peeled potatoes 5mm thick. Slice enough to fill an oven proof dish and enough to serve the people you are cooking for. Put them into a large bowl. Slice an onion. There should be around 1 part onion, three parts potato. It’s important to slice the onion thinner than the potato though, because it takes longer to cook. Add the onion to the potatoes and add a good tablespoon or two of fresh thyme, without stalks. Now season generously with salt and pepper, and mix everything with your hands to ensure all the potatoes are evenly seasoned. Fill the dish with enough chicken stock to come half way up the potatoes. Dot with diced butter and bake at 180⁰C until fork tender and golden brown on top. Keep warm.

Mushroom Powder:

Simply blend dried Porcini Mushrooms to a powder in a small blender, coffee grinder or similar. A mortar and pestle work well too. Put the mushroom powder into a shallow dish. Pat the lamb with a paper towel. Place it into the mushroom powder to coat evenly, and turn over so that it is all covered.
Now heat a frying pan. Season the lamb evenly all over on both sides with salt and pepper.
Add a couple of knobs of the diced butter and the olive oil to the pan. Heat until the butter foams and almost begins smoking. Do not let it smoke. Add the garlic cloves and the thyme to the pan. Put the lamb in the pan and allow it to colour golden brown without burning. It’s really important that you control the heat and avoid burning at any stage, it will turn the garlic bitter and you will lose the lovely porcini mushroom flavour. Turn it over and repeat. Use a spoon to baste the nice garlicky thyme flavoured butter over the lamb as it cooks. Turn the heat down so that you can cook the lamb through to your desired degree. (Medium rare is most palatable). Remove the lamb and keep it somewhere warm to rest while you make the reduction sauce:

Sauce:

Pour off any oil or fat in the pan. Keep the garlic and thyme in there. Return pan to the heat and add the Pinot Noir. Use a wooden spoon to scrape off any sediment which is on the pan. This will add good flavour to your sauce. Let the wine boil and bubble down to a bare 100ml. Add the beef stock. Allow it to reduce down by half. Strain the sauce now, squashing the garlic through the sieve to add it into the sauce. Return to a clean small pot. You could keep aside till later at this stage. When ready to serve, bring the sauce up to the heat and add the rest of the diced butter one cube at a time. It will help thicken and enrich the sauce. If you find it is too thin for your liking you can bubble it down a little more, but take care to not boil furiously as it can cause the reduction to become oily and have a split appearance. Just simmer it gently.
To serve: Simply slice the rested Lamb loin and fan out onto the Boulangere potatoes.

Drizzle a little Pinot reduction over and enjoy!

Posted in: Recipes

Aurum Cottage

Date: February 5th, 2019, Posted by webstudio

Cosy Cottage Accommodation

Experience a stay on our vineyard. Aurum Cottage is a cosy cottage set within a fragrant rural cottage garden. Country style furnishings with a wood burner for those colder days ensure a comfortable and relaxed stay.

Check Rates and Availabilities in the booking calendar below
*Minimum 2 night stay

Cottage Layout (sleeps max 4 guests):

1 Bedroom with King Bed
Fold out very comfortable trundle bed in the living area
Luxury bathroom
Full-sized self-contained kitchen
Outdoor entertaining area

Your Stay Includes:

  • Free WIFI
  • Freeview TV
  • Peaceful rural cottage garden with mountain and lake views
  • French doors opening out onto a outdoor deck area and fragrant cottage garden
  • Wood burner fire
  • Birdlife and wildlife surround you
  • Complimentary laundry facilities
  • Books and magazines
  • Underfloor heating and heated towel rail in the bathroom
  • Fully equipped kitchen

Posted in: Accommodation

Aurum Cottage

Aurum Wines Central Otago Wine

OFF LICENCE:
Holder's Name: Aurum Wines Ltd
Licence Number: 67/OFF/1/2020
Expiry Date: 18 dec 2022

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