Today’s full-day tour was called the “Taste Marlborough Tour”, and was managed by the same company as the half-day one we did yesterday with Bruce. I deliberately chose the same company hoping we would not be taken to the same wineries as yesterday – and we weren’t.

Again, we were picked up from our motel, this time by John. He then picked up one more client – a fellow by the name of Neil who hailed from Scotland. We had perfect weather for the task in front of us.

Mick and I had made a pact not to buy too much wine today as we are catching a bus tomorrow. The purpose was to learn about the wines and wine makers from this region.

We visited 6 wineries in total.

Before we reached our first stop, John told us a little bit about the region. Specifically that it is made up of three sub-regions: Wairua (on an old flood plain with a very thin layer of soil, perfect for growing Sauvignon Blanc, which comprises over 80% of the wine grown in that sub-region), the Southern Valley (rocky soil topped with a clay layer that doesn’t drain as well and retains the warmth from the sun for longer) – perfect for growing Chardonnay and Pinot Noir, and the Awatere Valley which produces more herbaceaus and minerally wines.

First stop was to one of the largest producers in the Marlborough – Cloudy Bay. Originally set up by David Hohnen from Western Australia who we met last time we were in Margaret River with our son Edward. We very much enjoy the wines he produces now at McHenry Hohnen.

We had a lovely young French woman take us through the tasting of five different wines.

The first one – Pelorus – a NV sparkling, was a very pleasant way to start off our day at 10am. In fact we enjoyed all the wines here – particularly the 2022 Chardonnay and the Te Koko 2021 (a Sauvignon Blanc aged in oak barrels). It had a particularly French feel, which for me means that it is more subtle.

Our next stop at Forrest was in stark contrast to Cloudy Bay.

A family owned and run winery which produces more than 20 different varietals, many unusual for this region, including Petit Manseng and Chenin Blanc which we tasted. But the winner here for us was the 2020 Riesling, and at $25NZ Mick left with a bottle. The only purchase of the day which we enjoyed with some (more) Bluff oysters for dinner.

Our tasting was led by a young Welsh man named Hugh – it was a great experience and he even gave us a few extra wines to try. He had done the blind tasting on Tuesday as well and scored 3 out of 3 for the white, but botched the red wine. He was impressed we had guessed 2 out of 3 for that one.

Another range of theirs is the Tatty Bogler, which is Scottish for scarecrow. Neil was able to confirm that as correct. I really liked the 2019 Tatty Bogler Chardonnay ($35NZ), but the fruit was grown in Central Otago. Just before we left while Mick was paying for the wine, Hugh gave Mick a small glass of red wine for me to taste. It was a blend of 2 red wines. He had assumed I was good at this ‘blind tasting’. I disappointed him. It was a bubbles made from Pinot Noir and Malbec. I did not guess the Malbec. And it was very unusual and very nice.

Our next wine tasting was the most disappointing of the day as it occurred while we had our lunch at Allan Scott Wines.

The lunch and the setting were amazing, but we were distracted from the wines we were given to taste with our meals. Most of the wines were given were of their lower priced range, and they were cheaply priced. We tried a NV Brut (@$24NZ), a 2023 Sauvignon Blanc (@$19NZ), a rosé and the best one of the four, a 2022 Black Label Pinot Noir (for $23NZ). Bargain.

I’m sure if we had done a ‘proper’ tasting, my conclusion would have been different.

For lunch Mick chose the 55 day old aged beef and Neil chose the pork. Both meals were beautifully presented and perfectly cooked. I had the crab bisque with mussels, clams and fish, and it was great.

As it was mostly quiet today at all cellar doors, our meals and tasting occurred very efficiently and we had some time to spare. So we headed to No. 1 Family Estate, (not originally on our schedule) – a vineyard that only makes bubbles.

These were very nice and really reasonably priced. But we left empty handed.

Then we headed to Hunter’s Wines, where we were welcomed by this stand of cabernet sauvignon – not for wine making, but for its beauty. Plus the grapes tasted beautiful.

The history of this vineyard is very interesting. It is now headed by Jane Hunter, following the death of her husband Ernie Hunter who established the winery in 1979. Jane is supported by her two nephews, one of whom is the wine maker.

The wine tasting here was led by a recent newcomer to the winery, but she was very knowledgeable and insisted on telling us the story behind the wines. Special mention must go to the Hunter’s MiruMiru – their NV bubbles made using methode traditionelle. The name MiruMiru means ‘bubbles’ in Maori, and the winery has trademarked the use of the name.

We also enjoyed the 2023 Sauvignon Blanc (@$24.90NZ). A real bargain.

By now, we were almost at the edge of our ability to taste wines. But we had one more to go.

Whitehaven – a winery established by a Sue and Greg White in 1994. The cellar door is in a complex that also houses a gin and cheese tasting business as well as other small businesses.

Whitehaven Wines is the realisation of the White family’s vision to create a critically acclaimed winery in the heart of Marlborough. Swing by our cellar door at The Vines Village, and our friendly hosts will take you through a tasting of our delicious wines.

We tasted some very nice wines here too, but we left empty-handed.

Mick and I had achieved our target.

Once safely back in our accommodation around 5pm, we crossed the road to a seafood and delicatessen store (very handy!!) where we bought some oysters, sardines (from Estonia) and locally-made salmon pate for our dinner, (we were still pretty full from our lunch). Plus of course a glass of riesling and a glass of Merlot / Malbec from Fromm. (And yes, I wanted to write from Fromm!!)

We will have an early night tonight as we have a (longer) bus trip tomorrow.

We’re heading south!