Medium-deep garnet-colored, the 2008 Montepulciano offers aromas of warm cherries, mulberries, tea leaves and potpourri with a hint of underbrush. Medium bodied, it has just enough savory and warm cherry flesh with refreshing acidity and chewy tannins, finishing long. Drink it now through 2014. No known USA importer.

The 2006 Montepulciano is always one of Hans’s best Italian varietals. This has a well defined, very pure nose of blackberry, maraschino cherry and a touch of Doris plum. Nice lift from the glass. The palate is well balanced with firm but fully ripe tannins, lovely minerally black fruit with touches of plum and blackberry on the finish. Beautifully crafted, this is a lovely wine that should age nicely over 3-4 years. N.B. Please note that these wines are sold as “Hans Family Estate” in all countries except Australia and New Zealand where it goes under the name of “Hans Herzog Estate.” If you seek enlightenment upon New Zealand’s take on international grape varieties then an afternoon with Swiss-born Hanz Herzog should quench your thirst. These are fascinating wines produced in small quantities and although they can be “hit and miss” affairs, the hits are well worth seeking out and kudos to someone who is thinking ‘outside the box’. After all, how do you know that Zweigelt will not work in Marlborough unless you actually cultivate and bottle it? Note that these wines will simply be branded “Hans” in the USA.Importer: Bond Imports, Inc., Littleton, CO; tel. (303) 948-3712; fax (866) 801-3618; www.winehouse.com

Much more successful is the sweet, ripe Montepulciano 2005 with a savory nose infused with a touch of roasted chestnuts, a medium-bodied, peppery palate quite masculine upon entry but mellowing out towards the cherry-tinged finish.As the name suggests, Herzog roots lie in Europe, Switzerland to be precise and since planting his 13 hectares vineyard bordering the Wairau River in the mid-90’s, Hans Herzog has adopted an experimentalist stance, cultivating an eclectic array of varieties with a leaning towards Italian Nebbiolo and Barbera, with Gruner-Veltiner due this year. The vineyard benefits from a dry, warm microclimate and Hans ferments at cool temperatures using wild yeasts, the white wines barrel-fermented in puncheons, the reds aged for 12-30 months in French oak. He does not pull everything off, but when he does, the results testify to his meticulous approach. Note that these wines will simply be branded “Hans” in the USA.No known American importer.