Two Hawke’s Bay whites for virtual visit to NZ North Island (#WorldWineTravel)

How can you resist a wine called “Supernatural” this time of year? Sounds spooky, right?

Actually, my choices were few for this month’s World Wine Travel (#WorldWineTravel) focus on wines from New Zealand’s North Island (but not Martinborough, which we already covered). As it turns out, I was quite happy with my “Halloweenishly” named Hawke’s Bay Sauvignon Blanc. Closed with a crown cap and sporting a super-fun label, this sustainably made wine was a find.

But just in case the packaging was a trick, rather than a treat, I also picked up a Fern Ridge Pinot Gris from Hawke’s Bay. Another good pick and closed with a screw cap (yay!), but oh, that Supernatural Sauv Blanc!

Instead of holding a chat, the five #WorldWineTravel participants are only posting to their blogs this month. Please be sure to check out their posts via the links below.

NZ’s second-largest region

Hawke’s Bay, which derives its name from the large, semi-circular bay on the east coast of North Island, is New Zealand’s second-largest wine region (after Marlborough on South Island). The region is one of New Zealand’s oldest wine regions, dating back to 1851 when missionaries planted vineyards to make sacramental wines. As wine-searcher points out, this is a history shared by California and Chile.

The climate in Hawke’s Bay is warm but tempered by the Pacific Ocean and drier than neighboring Gisborne, to the north, thanks to mountains and hills sheltering the region from rain on the west coast. Warm, dry summers and long autumns work in the vines’ favor.

Hawke’s Bay’s has varied soils that make it a versatile wine region. These mostly volcanic and geologically young soils were deposited in the area by rivers over time. The famous Gimblett Gravels were left by an 1867 flood on the Ngaruroro River. Gimblett Gravels hold heat more than most and are particularly well suited to growing Syrah and Cabernet Sauvignon.  

2020 The Supernatural Sauvignon Blanc, Hawke’s Bay

Supernatural Wine Co. is a producer of certified organic, naturally vinified, low-sulphur white and skin-fermented white wines from grapes growing on a north-facing hillside estate in Hawke’s Bay. Ginny and Jeremy Collinge and son Gregory purchased their Millar Road estate in 2004 and planted their nearly 50-acre vineyard in 2004 and 2005. Initially, they sold their grapes to other producers. In 2009, they started their own winemaking company.

Supernatural Wine Co. obtained full organic certification with BioGro New Zealand in March 2015 and started practicing biodynamic farming in 2015.

Geeky details: The Collinge family dry farms their land, meaning no irrigation. Indigenous yeast is gathered from the vineyard for fermentation, and nothing is added to the wines except for a little sulphur before bottling. Soils are lime-rich clay with volcanic influence.

My tasting notes: Brilliant gold color. Aromatic, grassy nose hinting of wildflowers and rosemary. Palate is soft yet tangy with honeysuckle and ripe grapefruit notes. Medium+ acidity. Medium+ finish. Alcohol: 12.5%. Price: $21.99.

Suggested pairing: Compatible with our meal of grilled Coho salmon, sweet corn and acorn squash. But this Sauv Blanc would shine brightest with soft, mild cheeses like goat cheese or ricotta.

2021 Fern Ridge Pinot Gris, Hawke’s Bay

Launched in 2009, Fern Ridge Wines is a family-owned wine company with vineyards in both Marlborough and Hawke’s Bay. The company is certified 100% sustainable by Sustainable Winegrowing New Zealand.

My tasting notes: Straw in color. Aromatic, floral nose with nectarine and pear notes. Palate is crisp and floral with pear and a hint of tangy grapefruit. Medium+ acidity. Medium+ finish. Alcohol: 14%. Price: $16.99.

Suggested pairing: Sushi hit the spot with this crisp Pinot Gris.

Here’s the full list of blog posts for this month’s theme:

• Wendy at A Day in the Life on the Farm: “A Fun Halloween Birthday Feast featuring Supernatural Spook Light Pinot Gris Orange Wine”
• Camilla at Culinary Adventures with Camilla: “3 x 3: Triple Porcini’d Polenta + a Three Grape Red Blend from Gisborne”
• Nicole on Somm’s Table: “Cooking to the Wine: Kumeu River Estate Chardonnay with Roasted Sheet Pan Chicken and Vegetables”
• Susannah at Avvinare: “Taking a Look At Waiheke Island Wines”
• Linda at My Full Wine Glass: “Two Hawke’s Bay whites for virtual visit to NZ North Island”