As you will note from the “looking back” item we have taken on board the complaint from a number of those attending the July dinner re the quantity of food provided. We will be taking this up with Saigon Van.
You may remember tasting the Seifried Zweigelt at the Seifried tasting back in August 2017.
You may be interested that the wine has been mentioned by Jancis Robinson in an article about some of the different wines now being tried by New Zealand producers.
The accent on Sauvignon Blanc and Pinot Noir is well established but there is an increasing move towards different varietals and the article comments on a number of these. Anne Seifried was rapt to get a message from Jancis telling her how good their Zweigelt is.
“Winning the title of ‘WineWorks Champion Sparkling Wine’ at New Zealand’s most prestigious wine competition for the Aotea by the Seifried Family Méthode Traditionnelle NV is an exceptional feat in its own right. But for this Nelson winery, gaining such recognition with their first endeavour at a traditional style bubbly is cause for celebration. In 2010 winemaker Chris Seifried and his new bride, Susan spent four weeks in Epernay, in the heart of Champagne where they worked with Seifried family friends at Chateau Bauget-Jouette. It was an opportunity for Chris to see and learn everything he could about making Champagne, a style he had always enjoyed but never ventured to learn.
Inspired to make his own Nelson style of Méthode Traditionnelle, Chris and Susan returned to New Zealand in time for harvest 2011, and along with his father Hermann, and sister Heidi, they identified two of the family’s own vineyards that he felt would offer the fruit characters he was after. In early March 2011, the hand-selected fruit was harvested from the family’s Brightwater and ‘Cornfield’ Vineyards, both on the Waimea Plains. Made using 50% Chardonnay and 50% Pinot Noir, the stony, free-draining soils produced bright, exuberant fruit. Chris credits Hermann and his vineyard team for bringing in fruit that he could work with, “the challenge for the vineyard crew was to ensure full flavoured fruit, with all the character and texture, but without excessively high sugar levels”.
Made using traditional winemaking methods, and four years bottle ageing prior to disgorging, the wine has smooth biscuity notes and a delicate dry finish. Chris says that crafting a traditional style bubbly had its challenges. ‘The aim was to produce bright flavoursome fruit, but the trick when it comes to bubbly really is the bead – and getting a balance of a fine bead, with a rich dry doughiness.’
The Aotea by the Seifried Méthode Traditionnelle NV was released in late 2016, in time for the family’s 40 years of winemaking celebration roadshow, which took place in Dublin, London and Nelson last November. A celebration where Chris acknowledged his parents work as pioneering modern winemaking in New Zealand’s South Island. “With this wine, we celebrate Mum and Dad’s vision, and the arrival of the next generation, our children, who are growing up in the vineyard and winery. We hope that they too will share the passion for crafting great wines.”
Chris’s eldest child Amelia, was born just six weeks after the grapes for the Méthode Traditionnelle were harvested, and just 15 hours after Heidi Seifried-Houghton, Chris’s sister (who is also a winemaker in the family business) gave birth to her first child, Josef. Now recognised as Seifried’s most fruitful harvest ever, the 2011 vintage not only produced the first grandchildren, but also the grapes for this champion sparkling wine.”
It is usual at this time to review our year. As ever we began with our summer BBQ at the end of January. The usual excellent occasion and thanks to Derek for making his premises available. It is an excellent facility. Our first tasting was the Rosė tasting presented by Will Brunel-Morven from Maison Vauron. Rosės are becoming increasingly popular, particularly as a summer wine.March was the time for Ata Rangi and was followed in April by our Quiz Night. An enjoyable and fun occasion. As usual, May was AGM time, June highlighted Giesen’s Wines and July was dinner at Bistro 52. August had us enjoying Seifried’s offerings and then in September the interesting and unique Aged Wines tasting. October was Stonecroft and last month was the festive tasting of Spanish wines. A great programme which will be nicely rounded off by our December Dinner.
It is interesting to note that EuroVintage had great orders from the Spanish tasting, and were blown away by the response. Well done everyone.
Wednesday 13 December 2017, 7.00pm start for 7.30pm sit down
By now you will studied the menu and indicated to Wayne with regard to your dinner choices. There really isn’t much more to say. Looks like a great turnout and we are looking forward to the event. Unfortunately, or from our point of view perhaps, fortunately, we have the maximum number committing to attend and we are unable to accept any last minute requests to attend if people’s circumstances have changed. For those who are coming can we please ask you not to arrive before seven. Your committee will generally be arriving from work and will have some arrangements to sort. We would appreciate a bit of time to get things set up and members could help us by turning up from 7 pm, not earlier.
Wine for the December Xmas Dinner
2017 has been good for the club with great support from our presenters regarding the costs of their presentations etc. So for the December Dinner, we have decided to return the favour by purchasing some bubbles that are a little more expensive than normal. The wine we have chosen for you to enjoy won Gold at this year’s Air NZ wine awards and then went on to receive the Trophy for the best Sparkling White on show. So when you arrive at the dinner venue, you will receive a glass of chilled Aotea, a non-vintage Methode Traditionnelle sparkling wine from the Seifried family in Nelson,
There is an interesting backstory to this wine and we have included a quote from Anna Seifried. Anna is understandably stoked with this win. Enjoy the evening and the wine treat.
TROPHY: “Champion Sparkling Wine”, Air New Zealand Wine Awards 2017, NZ GOLD: Air New Zealand Wine Awards 2017, NZ
Variety: 50% Pinot Noir / 50% Chardonnay Vineyard: Seifried Cornfield and Brightwater Vineyards Sugar at Harvest: 19.4°Brix Date of Harvest: Early March 2011 Disgorgement Date: September 2016 T.A of Wine: 5.8g/L Residual Sugar: 1g/L (Brut) Alc.: 12.5% vol. Suitable for Vegetarians: Yes
In 1971 my father Hermann Seifried arrived in New Zealand with a dream of making great wines. He and my mother Agnes pioneered modern winemaking in the Nelson region, planting the first vines and in 1976 producing their first wines. Now, 40 years later we celebrate their vision and the arrival of the next generation, our children, who are growing up in the vineyard and winery. We hope that they too will share the passion for crafting fine wines.
Our Aotea Méthode Traditionnelle is a very special wine. Two parcels of fruit were hand picked at ideal ripeness for this classical Méthode Traditionnelle Cuvée. The Pinot Noir is from our Brightwater Vineyard while the Chardonnay comes from our Cornfield Vineyard. The blend is 50/50 Pinot Noir and Chardonnay.
The grapes were hand harvested during the cool early hours of the day and brought to the winery quickly for processing. The free-run juice from the press was cold settled overnight before being racked, warmed and inoculated. A smooth ferment progressed to dryness, followed by malolactic fermentation. The young wine was then prepared for bottle fermentation and aged on lees for an extended period. In 2016 the wine was finished and released to celebrate our 40th vintage at Seifried’s. Chris Seifried.
The Cornfield Vineyard is situated on a wide river flat. The soil is gravelly sandy loam, which marks the sites of Maori kumara beds (sweet potato) prior to European settlement in the early 1800’s. The Maori transferred and spread fine gravel and sand over the land to provide suitable soils for their kumara pla
Anna Seifried gave a presentation about the history of her family and the vineyard, where the wines were not the focus of the tasting, leaving the wines to speak for themselves. It was an enjoyable, fascinating presentation which was well received by those who attended the meeting. Anna was a confident and polished speaker and the presentation was well supported by a slide show. She intends to use the presentation in the near future on a planned overseas trip to potential markets. The weather was not the best on the night and a number of people were away due to sickness and other reasons.
24 people attended the tasting which was slightly lower than we had hoped for but despite these orders were good and Anna was pleased with how the meeting had gone.
Just to recap, the wines tasted included; the Old Coach Road Sauvignon Blanc 2017 (pre-release) as a quaffer and was followed with;
Things are getting back to normal and it seems like we were never away. Although numbers were down due to the inclement weather last month’s Seifried tasting was a most enjoyable event. Seeing out the year we have the “Aging of Wines” tasting, Stonecroft from Hawkes Bay, a November Festive theme concentrating on Spanish wines and the Christmas Dinner. A great finish to the year, but surely it is not September already!!
It is interesting to note that since September last year, and up to our October tasting next month, we will have had five wineries featured, the other meetings being dinners, a quiz night, AGM, and supplier presenters. Of those five three will have been supported by women presenters. Jane Hunter, Anna Seifried and in October Andria Monin from Stonecroft.
What an opportune time to highlight women in wine in New Zealand. The “In the News” section this month features a media release from New Zealand Winegrowers about the launch of a new group “Women in Wine NZ”. Women are having an increasingly significant role in the New Zealand wine industry, to the great benefit of consumers and the country alike.
As always we commenced our festivities for this new year with the BBQ at Derek Thompson’s house. On the agenda for the year we have Ata Rangi, and after the success of the last quiz evening, we have decided to try it again.
Your committee is working on options for the latter part of the year, but these will include the AGM in May, the mid-year dinner in July and the second dinner in December. As a definite, we have Seifried’s from Nelson booked in for August and other projects. We have found that a downside of arranging tastings too far in advance is that situations can change. These have resulted in late withdrawals necessitating urgent substitutes. We are trying not to work too far in advance. As always, we are happy for input from members on future events and tastings.