Natural Wine Killers: Kindeli Tinto 2018 (New Zealand)

Claire Bullen Kindeli Natural wine Natural Wine Killers New Zealand

New Zealand as a country certainly knows its way around a high-quality beverage. That’s particularly true in and around Nelson, located at the northern tip of the South Island, where many of the country’s grapes and hops are grown. It’s no accident that that’s also where winemaker Alex Craighead has staked his claim.

Alongside his partner Josefina Venturino, Craighead founded two labels – DON Wines and Kindeli Wines – in Martinborough in 2014. Now based in Nelson’s Moutere Valley, most of the fruit used in his Kindeli range is organically and locally grown on parcels of land that he either owns or leases. Craighead has also partnered with Wellington brewery Garage Project on its beer-wine hybrids.

Craighead uses only indigenous yeasts, and every bottle is unfined and unfiltered, and made without added sulphur. Since its founding, Kindeli has become a darling of the international natty-wine scene: its distinctive (and occasionally controversial) labels, complete with topless foxes, are a fixture on Instagram, and industry figures like Marissa Ross are often seen chugging straight from their bottles. (In a recent piece in Bon Appétit, she describes Kindeli’s wines as “incredible blends from New Zealand [that] were the most staggeringly aromatic and cohesive wines I had all year.”)

Kindeli’s Tinto is the kind of red that’s ideal in the summer months, and that could even do with a bit of chill on it, particularly on hot days. Tinto is made primarily with Pinot Noir grapes, and displays classic, moderate-climate characteristics of red cherry and forest floor and a touch of mushroom. Give it a swirl and a few moments in the glass to encourage its fruit to open up. The wine also features a small quantity of Syrah grapes (as well as an even smaller quantity of Pinot Gris). Their thick skins add some tannic structure and a plummy hue to the wine, plus an extra degree of richness.

Tinto is also made using carbonic maceration, during which whole clusters of grapes are allowed to ferment in a sealed, anaerobic environment before being crushed. The technique is particularly associated with the Beaujolais region, and gives the resulting wine a slight candied, juicy-fruit fragrance and character. Altogether, you’ve got a bottle that’s tremendously drinkable but worth thinking about, too.

Claire’s food pairing: Slow-roasted salmon with fresh herbs and lemon, or barbecued quail with a hoisin-based marinade

Claire M. Bullen is a professional food and travel writer. Our first book with Claire, The Beer Lover’s Table, is out now and available via our online shop and hopefully at your favourite booksellers. Pick up a bottle of KIndeli Tinto here, and to sign up for our Natural Wine Killers natural wine subscription box, head here.


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