The ‘Wild Earth’ brand was established by Quintin Quider when he established Pinot Noir vineyards in Bannockburn and Lowburn in 1998 and 1999 with the purpose of producing first-class Central Otago Pinot Noir. Along his journey, Quintin expanded his range to include white wines, and he has employed many of the best-known winemakers in the region to make his wine.Quintin has since created The Stoker Bistro and Bar, where he offers a broad range of wines made from various fruit sources, with his wild food creations cooked in the famous ‘The Stoaker’ barrel. Jen Parr has been his contracted winemaker since 2015.
FEATURED WINES IN THIS REVIEW
Wild Earth Chardonnay 2019, Central OtagoChardonnay from New Zealand - OtagoReview Date : 10-Jun-2020Bright, light yellow with a slight green hue, youthful. The nose is elegantly presented with notes of white peaches, citrus zest along of aromas of melted butter, raw almonds, and a dusting of delicate spices underlying crushed rocks minerality. The palate is poise with a soft and fresh taut of acidity, hauling ripened peaches, citrus fruit and zest, entwined with a slight nuttiness and subtle spices. Medium-bodied, creamy and light palate, balanced by the soft and lively acidity. The complexing crunchy mineral element is adding another layer of interest. This is an elegantly presented, complex Chardonnay with multi-layers of interest; lively acidity flows on a creamy palate leads to a long and mineral finish. Match with poultry and pork sausages over the next 3-5 years. Fruit from a single vineyard on Bendigo Terrace, a mix of clones 548, Mendoza and 809. Whole bunch pressed, full solid, wild fermented to 13% alc. Aged 10 months in French oak, 15% new, minimal battonage, full MLF. 18+/20pts June 2020 RRP $35
Wild Earth Pinot Noir 2019, Central OtagoPinot Noir from New Zealand - OtagoReview Date : 11-Sep-2020Vibrant ruby-red with some depth, slightly lighter on edge with a deep-purple hue. The nose is elegantly in proportion, with fragrant, intense nuances of sweet-scented black cherries, red berries, melded with an amalgam of delicate spices, unfolding dark florals and aromatic tree bark. Medium-bodied, the palate is poised, sweet-fruited flavours of black cherries, red berries form a concentrated core with a savoury undertone. Mouthwatering minerals entwined deep florals, thyme and an amalgam of spices linger to linearity. The wine is in well-proportion of flavours; the sweet-scented fruit is concentrated with good intensity and depth; balanced by a savoury earth element. The mouthfeel is refined and elegant, possess dusty fine-grained tannin, underlying smooth, lacy acidity. The wine carries a sleek lingering finish. Match with smoked duck breast and roasted quail over the next 4-6 years. Fermented to 13.5% alc, around 21% whole bunches. Aged in French oak for approx 12 months, 22% new. 18.5+/20 pts Sept 2020 RRP $40
Wild Earth Riesling 2018, Central OtagoRiesling from New Zealand - OtagoReview Date : 11-Sep-2020Bright, pale yellow with a very light lime hue, even colour throughout. The bouquet is soft and refined, nuances of green apple, lime and zest with a subtle hint of white florals, honeycomb, and penetrating flinty mineral nuances. Medium-light bodied, off-dryish to taste, the palate is refined with pleasant green apple, lime and zest, underlying powdery white pepper notes. Delicate white florals and a hint of honey entwined with minerals. The wine flows on a fine phenolic thread along with flinty minerals providing a good drive with refreshing acidity. The palate is refined and balance, showing purity and ripeness of fruit, lending a round and lingering finish. This is a refined Riesling with flavours of green apple and lime, subtle florals and honey on a mineral flow. Match with salt and pepper calamari and German Bratwurst over the next 3-4 years. Riesling fruit from a single vineyard in Bendigo, cool-fermented to 12.5% alc, 10.2 g/l RS. 18/20 pts Sept 2020 RRP $28