Seifried Estate Shines with Sauvignon Blanc – Seven Gold Medals and Best of Show

Quality and consistency have put Seifried Family Winemakers on the map with their 2019 Nelson Sauvignon Blanc releases – awarded a combined haul of seven gold medals and the “Best of Show” trophy.

The winery’s premium Aotea by the Seifried Family Sauvignon Blanc 2019 has been awarded three gold medals across New Zealand and international wine shows, including the title ‘Best of Show NZ White’ in the MUNDUS VINI 2019 in Germany. Their Seifried Nelson Sauvignon Blanc 2019 has now achieved its fourth gold medal since release to market.

Both Sauvignon Blancs have just been awarded gold medals at the 2019 New Zealand Wine of the Year™ (the official NZ wine industry competition, replacing the Air New Zealand Wine Awards). Recognition at these awards is particularly huge, given the hundreds of entries. An accolade at this competition is about celebrating New Zealand winemaking excellence, and is a win that is proudly shared among the whole team at Seifried.

Seifried Estate says that although it is a small grape growing region, Nelson’s climate and talent for crafting world class wine is clear. “We’re so proud of the recognition for our team’s commitment and hard work to making great wines. We’re also very proud of Nelson / Tasman and our fellow growers and producers, many who, like us, started from humble beginnings.

Combining the famous creative artisan spirit with the soil and climate in this special place at the centre of New Zealand, Nelson is a region known for some of the finest food and beverage products in the world.

We’re incredibly proud to call this place home.” – Seifried Estate Sales and Marketing Manager, Anna Seifried.

The third generation of Seifried family carry on the legacy during this year’s harvest.
Photo credit: Chocolate Dog Studio.

Proven over time – a snapshot of achievements:

The accolades begin with New Zealand’s most awarded dessert wine, Seifried Winemakers Collection Sweet Agnes Riesling. Awards include ‘Champion Sweet Wine’ at the 2015 Air New Zealand Wine Awards, as well as ‘Best New Zealand Sweet’ at the UK Decanter World Wine Awards 2017 – to name a few.

Seifried Nelson Pinot Noir has had its share of recognition and was named as a “Rising Star” in the ‘2019 Great New Zealand Pinot Noir Classification’ which lists only the top quarter of New Zealand’s Pinot Noir producers.

It’s not always the garden varieties associated with Nelson or New Zealand either. Aotea by the Seifried Family Méthode Traditionnelle NV took out the ‘WineWorks Champion Sparkling Wine’ at the 2017 Air New Zealand Wine Awards.

The family is working hard with some lesser known varietals too, such as the Seifried Nelson Würzer, an aromatic white wine found only in very small quantities, even in its home country of Germany. Seifried Nelson Zweigelt, the Austrian classic, made with a Kiwi twist is another – “Great stuff for someone looking for something different. Real presence and grip.

Further information –

Aotea by the Seifried Family Nelson Sauvignon Blanc 2019
‘Best of Show New Zealand White’ – MUNDUS VINI 2019 Summer Tasting, Germany
Gold – MUNDUS VINI 2019 Summer Tasting, Germany
Gold – New Zealand Wine of the Year™ 2019, New Zealand
Gold – AWC Vienna 2019, Austria
94 Points – Bob Campbell MW, ©The Real Review, therealreview.com, August 2019

Seifried Nelson Sauvignon Blanc 2019
Gold – New Zealand Wine of the Year™ 2019, New Zealand
Gold – The New Zealand International Wine Show 2019, New Zealand
Gold – AWC Vienna 2019, Austria
Gold – MUNDUS VINI 2019 Summer Tasting, Germany
93 Points – Cameron Douglas MS, The Shout, August 2019, New Zealand

List of recent awards

New Zealand Wine of the Year™
GOLD: Aotea by the Seifried Family Sauvignon Blanc 2019
GOLD: Seifried Nelson Sauvignon Blanc 2019
Silver: Seifried Nelson Gewurztraminer 2019

25th Grand International Wine Award MUNDUS vini
“Best of Show New Zealand white”: Aotea by the Seifried Family Nelson Sauvignon Blanc 2019
GOLD: Aotea by the Seifried Family Nelson Sauvignon Blanc 2019
GOLD: Seifried Nelson Sauvignon Blanc 2019

AWC Vienna – International Wine Challenge
GOLD: Aotea by the Seifried Family Sauvignon Blanc 2019
GOLD: Seifried Nelson Sauvignon Blanc 2019
Silver: Old Coach Road Nelson Sauvignon Blanc 2019

NZ International Wine Show
GOLD: Seifried Nelson Sauvignon Blanc 2019
GOLD: Seifried Winemakers Collection Nelson ‘Sweet Agnes’ Riesling 2019
Silver: Seifried Nelson Riesling 2019
Silver: Seifried Nelson Pinot Noir Rosé 2019

Contact
SEIFRIED ESTATE
Chris Seifried – Winemaker
Email: chris
Tel: +64 3 544 5599
Cell: +64 21 544 750
www.seifried.co.nz

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Save the date – Saturday 21st March 2020

This is the date of our planned day trip to the Wairarapa, the highlight of which will be a wine tasting and a lunch at Coney Wines.

A full itinerary for the day is being prepared and we will let you know the information once it is finalised.

In the meantime, please put this date on your fridge, in your diaries or use whatever favourite way of remembering you have. You will not want to miss this event.

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Vintage 2019: NZ Winegrowers

Small but stunning. A wonderfully warm summer has contributed to a superb vintage for New Zealand’s wine regions, with 413,000 tonnes of grapes harvested during Vintage 2019. Although smaller than anticipated, the quality of the harvest is being touted as exceptional from top of the North to bottom of the South Island.

Photo by Alissa Miller, Market Development Manager, Greystone Wines

New Zealand Winegrowers CEO Philip Gregan says a high-quality harvest is good news for the industry as export growth continues, with an increase of 4% to $1.78 billion over the last year. “We have an international reputation for premium quality and innovation. Every vintage is different, but winemakers are excited about the calibre of wine that will be delivered to the bottle and we are confident 2019 vintage wines will be enjoyed by consumers around the world.” However Vintage 2019 is the third smaller-than-expected harvest in a row, so volume growth is expected to be constrained. “Smaller vintages in 2017 and 2018 meant wineries had to work to manage product shortages, and many of our members hoped for a larger harvest this year.

Another smaller-than-expected vintage will mean more supply and demand tension overall.” says Mr Gregan. Wine is New Zealand’s sixth-largest export good, and New Zealand wine is exported to more than 100 countries.

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Port from 1863 sets new world auction record

Chris Mercer – Decanter – 26 March 2019

This is the second of five Lalique demijohns of the Niepoort 1863. Credit: Lalique

A newly released bottle of 156-year-old Niepoort in a Lalique crystal decanter has become the most expense Port sold at auction after fetching more than HK$1m, according to those involved in the sale.

Hong Kong’s Grand Hyatt hotel was the venue for the new Port auction record, in a sale organised by Sotheby’s.

A buyer paid HK$1.054m (US$134,000; £102,000) for the Niepoort in Lalique 1863. All proceeds will go to The Nature Conservancy charity.

The previous world record was set in November last year for a bottle of the same Port, also in Lalique, after a buyer paid HK$992,000 at an Acker, Merrall & Condit auction.

There are five Lalique demijohn decanters of the rare Niepoort 1863, each engraved with the name of one of the five generations of the van der Niepoort family, said Lalique following last weekend’s Sotheby’s auction.

Detail on the decanter shows the signature Lalique grapevine pattern. Credit: Lalique.

Two decanters have now been sold at auction, with the second a tribute to Eduard Karel Jacob van der Niepoort.

Dirk van der Niepoort, of the fifth generation and who runs the company today, said, ‘We are thrilled to achieve another landmark price for what is the oldest Port we have ever bottled.’

Silvio Denz, chairman and CEO of Lalique, said: ‘This new world record highlights the exceptional nature of the decanters and the remarkable quality of the Niepoort 1863. We are delighted that all net proceeds from the sale will benefit a charity that carries out hugely important work to preserve nature.’

There have been several auction records in recent months.

A bottle of DRC Romanée-Conti 1945 set a new record for wine in general after selling for $558,000 at a Sotheby’s sale in October 2018.

In November, Christie’s sold a bottle of The Macallan 1926 60 Year Old for £1.2m, breaking new ground for single malt Scotch whisky.

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Joelle Thomson – April tasting

Joelle hardly needs an introduction. She is well known through her significant contribution to wine literature in New Zealand. She has featured in many news and other publications as well as being a regular contributor on Radio NZ. Among her other activities, she is the Wine Programme Director and teaches wine courses at Regional Wines & Spirits in Wellington. She also does courses at the New Zealand School of Food & Wine in Auckland.

The theme for the evening will be “Top Drops under $25” Having such a well-established expert introducing good wines in the more affordable range will be welcomed by members. More next month, in the meantime, put in your diary.

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Have you heard

A man walks into a bar and ordered a glass of white wine. He took a sip of the wine, then tossed the remainder into the bartender’s face. Before the bartender could recover from the surprise, the man began weeping. “I’m really sorry. I keep doing that to bartenders. I can’t tell you how embarrassing it is to have a compulsion like this.”

Far from being angry, the bartender was sympathetic. Before long, he was suggesting that the man see a psychoanalyst about his problem. “I happen to have the name of a psychoanalyst,” the bartender said. “My brother and my wife have both been treated by him, and they say he’s as good as they come.” The man wrote down the name of the doctor, thanked the bartender, and left. The bartender smiled, knowing he’d done a good deed for a fellow human being.

Six months later, the man was back. “Did you do what I suggested?” the bartender asked, serving the glass of white wine. “I certainly did,” the man said. “I’ve been seeing the psychoanalyst twice a week.”

He took a sip of the wine. Then he threw the remainder into the bartender’s face. The flustered bartender wiped his face with a towel. “The doctor doesn’t seem to be doing you any good,” he spluttered. “On the contrary,” the man said,” he’s done me a world of good.”

“But you just threw the wine in my face again!” the bartender exclaimed. “Yes” the man said. “But it doesn’t embarrass me anymore!

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2018 Portuguese Wine & Food Tasting Recipes

Thanks to those requesting recipes from last November’s Portuguese wine & food tasting.

Pão frito (fried bread)

INGREDIENTS

  • 400 grams (14 ounces) bread cut into slices
  • 100 ml (1/2 cup) olive oil
  • 6 cloves of garlic
  • Pepper (to taste)
  • Coriander (to taste)

DIRECTIONS Put the olive oil and unpeeled crushed garlic in a frying pan and saute over low heat for about 3 to 4 minutes. Add the bread, season with pepper and chopped coriander and fry it on both sides over medium heat until golden brown. Turn off the heat and serve this delicious appetizer before the main course.

Figos, presunto e queijo de cabra (figs, ham and goat cheese)

Hands-on time 10min. Cooking time about 10 min. Makes 20. INGREDIENTS

  • 1 tbsp balsamic vinegar
  • 2 tbsp runny honey
  • Vegetable oil, to grease
  • 5 figs, cut into quarters
  • 10 slices Parma Ham, sliced in half lengthways
  • 100g (3 1/2oz) hard Goat’s Cheese

METHOD

Preheat the oven to 200C (180C fan). Mix together the balsamic vinegar and honey together in a small bowl. Grease a baking sheet and place the figs skin side down onto it, then drizzle over the balsamic mixture carefully covering each fig. Roast for 10min. Allow to cool slightly. Cut cheese into small pieces and top each fig with a piece of cheese. Wrap each fig in a length of Parma ham. Serve at room temperature.

HINTS:

We can use Melon if figs are not in season. Can also substitute blue cheese or parmesan if you can’t get a HARD goat’s cheese Part of the joy of this dish is the balsamic vinegar pairing with the parma ham.

Camarão alho (garlic shrimps)

INGREDIENTS

  • 2 Ibs shrimp, raw and peeled, no tails
  • 1/2 cup margarine (or butter)
  • 6 garlic cloves, fresh and crushed
  • 1/2 cup dry white wine (can use white cooking wine)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 lemon (need about 1 1/2 oz. fresh lemon juice)

METHOD

Preheat oven to 350 degrees For two pounds of raw, peeled shrimp, saute one stick margarine (I use butter) with six cloves of crushed garlic, slowly on low heat, do not burn the garlic! Then add 1/2 Cup dry white wine (can use cooking wine), 1/2 Crushed Red Pepper, 1/2 oz. Fresh Lemon Juice Place raw, peeled shrimp in a 21/2 quart casserole dish and pour the sauce over the shrimp, cover and bake 20 minutes You’re done! Serve over yellow or white rice or alone with plenty of bread

HINTS

2lb is almost a kilo of shrimps, although I would use peeled and tailed prawns – but frozen from the supermarket. 350 degrees is a fraction under 180 C Bring in a dish that we can warm in the oven and then spoon out into the serving dishes and send out with toothpicks

Bolas de frango com molho de piri piri (chicken balls with a piri piri sauce)

Suggest you go to the supermarket and buy pre-made chicken balls and a bottle of Nando’s Peri-Peri Sauce. Then simply fry the chicken balls in a ½ inch of oil heated medium-high
Turn occasionally to ensure browned and cooked through, about 8 minutes. Transfer chicken balls to bowl. Add sauce and toss until covered then serve with toothpicks.

Carne vinho d’alhos (beef in a wine and garlic marinade)

INGREDIENTS

  • 3 to4 clove fresh garlic
  • 1 Tbsp Portuguese paprika [I used smoked]
  • 1 tsp coarse salt or to taste
  • 6 black peppercorns
  • 1 Tbsp Portuguese olive oil
  • 1 c red (or white wine or equal amounts of both.
  • 1 Tbsp fresh minced crushed red pepper.

METHOD

Using your chef knife (or any knife smash the garlic cloves and finely chopped. ADD all dry ingredients one at a time. BLENDING well, drizzle in 1 tablespoon olive oil .  Then RUB the meat with the spices mixture and place in a nonreactive dish. POUR the wine over the meat to partially or entirely cover it, depending on the recipe. MARINATE the meat, turning occasionally, for several hours. It’s best to marinade overnight in the refrigerator or even 24 hrs for better results

HINTS:

For the meat, I used Rump Steak which marinated well. Sirloin would also have been OK. Be sure to pat dry before grilling or frying else you risk poaching the steak because of the excess marinade liquid. I used the BBQ which gave an extra smokiness. Watch your cooking time as it will vary depending upon the thickness of the steak. I had the plate super hot and did just under 2 mins a side. For one of the thinner pieces, it was about 90 secs a side. If not sure, I suggest trying a small sample first. The aim is for a hint of pink in the middle but obviously one can adjust to personal tastes if doing this as a meal. Be sure to rest the steak. Slice thinly if serving as hors d-oeuvres. The dish name literally means meat in wine and garlic. More often, the recipe uses pork and white wine, but our choice is just as valid.

Committee celebrate the end of 2018

Another successful Cellar Club year started with a BBQ, several tastings, the AGM, another tasting, then mid-year dinner, followed by several more tastings, then finally a very successful end-of-year dinner. 

In upholding tradition, and as a way of celebrating the committees’ work throughout the year, the club’s President hosts an end of year celebration for committee, partners and guests. Each year we celebrate by sampling each other’s favourite wines along with a grand selection of food. This year we were fortunate to sample many labels who have presented to the club and some who have not.  The wines came from the labels La Cilla, Hunters, Clearview, Ruby Bay, Alpha Domus, Awatere River, Rapaura Springs, Lindauer, Okahu Estate, Tyrells, Old Coach Road, Olssens, Ransom, Dry River, Rod MacDonald, Rockburn, and Ash Ridge. A large and diverse range that could have gone down well at any tasting.

Thanks to our gracious hosts, club President Murray and Dina, who organised (with the gods) great weather for the event, along with the committee, wishes members and guests a joyous and safe Christmas. We look forward to seeing you all during 2019 starting with the BBQ in January. Details to come.

Koa Kirihimete
Merry Christmas

From the committee

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Unison Vineyard – Terry Horn – June 2018

Yet another great tasting from a Hawkes Bay winemaker. The night was cold and wet but we were well pleased with the attendance.

Terry from Unison presented a selection of their wines which the committee felt were brilliant. Terry gave a very informative talk with a great pitch.

The wines presented were well received with good orders arising from the night. Terry enjoyed the evening as did the members attending.

The wines included:

  • 2016 Sauvignon Blanc
  • 2016 Reserve Chardonnay
  • 2017 Rose
  • 2015 Rocky Red
  • 2012 Reserve Merlot
  • 2013 Classic Red
  • 2013 Syrah

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Mid Year Dinner – Saigon Van Grill Bar – July 2018

We are going to try a change of pace with a Vietnamese offering for the mid-year dinner. This is a well-respected establishment and many members have enjoyed well-respectedThe response at the AGM was very positive and we are sure that the event will be well supported by members. More detail in the next newsletter.

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It’s Official: French Fries Pair Best with Champagne

Moët & Chandon calls the salty, crunchy snack one of the best things to eat with bubbly, and our wine editor agrees.

Mike Pomranz | April 19, 2018

Everyone likes Champagne—if only because it’s the quintessential, upmarket celebratory drink. But for that exact reason, some people can be unsure when to drink Champagne. Weddings, graduations and holidays are obvious choices. And if you’re Biggie Smalls, when you’re thirsty also qualifies. But is ordering Champagne during an otherwise ordinary meal posh or just pretentious?

For bigtime Champagne producers like Moët & Chandon, this question is about more than just image: moving more Champagne boosts their bottom line. So clearly, it behooves the brand to remind drinkers that you don’t need to wait until your golden anniversary to pop a bottle of Brut. Along those lines, Marie-Christine Osselin, Moët & Chandon’s wine quality and communication manager, recently told The Drinks Business that one of the best possible pairings for bubbly is one of the most common sides on the planet: French fries.

According to Osselin, Champagne’s acidity and bubbles make for an excellent complement to fries saltiness and crunch. In fact, regardless of whether the cuisine is low-brow or high-brow, Osselin insisted that simplicity is the key. “Champagne is a wine that asks for simple ingredients, no more than three,” she was quoted as saying.

Of course, it’s easy to be skeptical: If you were trying to move $50 bottles of wine, you’d probably say they pair well with every food under the sun. But Food & Wine wine editor/guru Ray Isle actually completely agrees with Osselin’s assertion. “I’ve been saying this for years, as have many, many sommeliers,” he explained.

“Basically, salt and fat plus high acid and bubbles equals a great combo,” Isle continued, giving Champagne and French fries the mathematical treatment. “Fries, potato chips—hell—fried pork rinds would work too. But I don’t think you’re going to get the folks at Moët to suggest pairing their champagne with fried pork rinds—that’s too down-home for them, for sure.”

Moët won’t say it, but apparently we will. Grab your Champagne and pork rinds! Is it college football season yet?!

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