In 2017 and 2018 Karapiro winemaker Andy Anderson won the New Zealand Wine Producer of the Year at London’s prestigious International Wine and Spirit Competition. He was also awarded the World’s Best Pinot Noir Trophy for his 2012 Takapoto Bannockburn Single Vineyard Pinot Noir.
His love for winemaking began in 1998 while studying at Lincoln University — together with friend Rob Cameron — for a Bachelor of Viticulture & Oenology. Andy went on to experience several vintages overseas and on returning reconnected with Rob who had, with partner Tim Lightbourne, just launched the Invivo winery in Te Kauwhata. Andy had always wanted to make pinot noir and in 2011 joined with Cambridge local Michael Plaw to make the definitive Central Otago pinot noir.
‘I spend a lot of time in the vineyards close to harvest, walking the rows and tasting for ripeness.’ The grapes are shipped from Central to Te Kauwhata’s Invivo winery where alchemist Andy transforms them into Takapoto ‘liquid gold’. ‘I like to keep the winemaking as simple as possible so it is a true reflection of its site.’
Takapoto Bannockburn Single Vineyard Pinot Noir
‘Its aroma resembles a raspberry coulis.When it hits the taste buds, raspberry notes come through until it mellows out into cocoa nib and chocolate, finishing with a nice spice from the oak.
That's what the world's best pinot noir tastes like.’
Wild Mushroom Risotto
15g dried porcini mushrooms
3/4 cup boiling water
1 medium onion, diced
2 cloves garlic, crushed
2 cups boiling chicken stock
1 cup Arborio rice
1/2 cup pinot noir
Topping: 25g butter
100g each: portobello mushrooms, fresh shiitake, sliced
1/4 cup each: finely grated parmesan cheese, finely chopped parsley
Soak the porcini in the boiling water in a bowl for 30 minutes.
Melt the 25g of butter in a non-stick frying pan. Add the onion and garlic. Sauté on low, until softened.
Drain the porcini, straining the liquid into the stock. Chop the porcini. Add to the onions. Cook for 2 minutes. Stir in the rice. Cook — stirring — for 1 minute. Add the wine. Simmer until almost dry.
Add a 1/2 cup of stock. Bring to the boil, stirring. Cook the rice briskly —stirring — until most of the liquid is absorbed. Repeat three times Cook until the rice is al dente.
Meanwhile, melt the topping butter in a frying pan. Sauté the mushrooms, until softened.
Serve the risotto topped with the mushrooms, parmesan and parsley. Serves 4.