Greg Hay named these beautiful Central Otago wines “Putangi”... in honour of Richard Henry, who in 1894 arrived on the very remote and wild Pigeon Island in Dusky Sound, remaining there for 14 years. Richard single-handedly tried to save our beautiful Kakapo and Kiwi from extinction caused by the introduction of stotes, rats and ferrets. He rowed his dingy (named Putangi - Maori name for the Paradise Duck) around the Sounds collecting and transferring as many Kakapo and Kiwi as possible onto what he hoped would be the safety of Resolution Island.
Greg has spent more than 20 years exploring Fiordland, predominantly in Dusky and Breaksea Sounds and Wet Jacket Arm, he feels totally connected to this wild, beautiful place, and spends his time hunting and gathering using local delicacies for indulging his passion for cooking and creating wild food dishes. Greg is also passionate about wildlife conservation and is a Trustee for the Fiordland Conservation Trust, which is actively involved in projects to ensure the survival of some New Zealand's endangered native and endemic birds.
Putangi Pinot Gris 2019 – seductively complex & dry at $23.90
Delightful aromas of apple blossom, guava, pear, nectarine, marzipan, crème brulée and honeysuckle. A smooth, rich palate with ripe tropical fruits, pineapple, mandarin, baked pears, ginger spice and ripe lime on the finish. Delicate phenolics and minerality give it wonderful mouth feel and balance. Made for roast chicken with all the trimmings... enjoy through 2024.
Putangi Pinot Noir 2019 – striking quality at just $28.90
Dark berries and black cherries with wild raspberries infused with cinnamon doughnuts, hints of vanilla and baking spices. A salivating, textural Pinot Noir with charisma and charm. Not one of the many up front and fruity Pinot, rather an exciting wine with vibrancy and sensual tannins that generously coat the entire palate and linger. Red fruit flavours with dusty cinnamon and vanilla persist in a stone sucking textural finish. Delicious and no hurry to drink as it will age for 8-10 years. Gamey meats, roast lamb or savoury pasta dishes will bring this Pinot to life.
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