Have you heard
Vintage 2018 benefits from warm summer
New Zealand Winegrowers | 25 June 2018
A warm summer benefited New Zealand’s winegrowing regions, with 419,000 tonnes of grapes harvested during Vintage 2018.
This is up 6% on the 2017 tonnage but is still lower than initially anticipated in a season marked by a very early start to harvesting.
New Zealand Winegrowers CEO Philip Gregan says many wineries had been hoping for an even larger vintage, given 2017’s small harvest.
“However, we now expect export growth in the year ahead will be modest. It will be up to wineries to manage any product shortages from the vintage.”
In addition to prompting an early harvest, the warm summer produced fruit with good ripeness levels.
A highlight from Vintage 2018 is the increased production of red wines.
“Production of both Pinot Noir and Merlot has lifted more than 20% on last year, which will be welcomed by both wineries and consumers. These varieties were down sharply in 2017 and it is very positive to see a return to more normal production levels this year,” Mr Gregan says.
New Zealand Winegrowers is confident Vintage 2018 wines will add to New Zealand’s reputation as a premium producer of cool climate wines.
“Every vintage is different and ultimately the final test is the quality delivered in the bottle to consumers. We are certain that consumers will enjoy the benefits of the warm summer when they get to taste the wines from Vintage 2018,” Mr Gregan says.
New Zealand wine exports are currently valued at $1.71 billion, up 3% in the past year. Wine is New Zealand’s fifth largest export good.
For further information contact:
Philip Gregan
Chief Executive Officer
New Zealand Winegrowers
021 964564
Clearview Estate – August 2018
Established in 1989, Clearview Estate Winery, Hawke’s Bay and its iconic ‘red shed’ restaurant enjoys an established, leafy coastal vineyard setting near the historic landscape of Cape Kidnappers.
Sit, under the blue umbrellas or amongst the vines, while you explore the comprehensive seasonal menu from the winery restaurant featuring fresh and creative dishes making innovative use of Hawke’s Bay produce.
Besides grapes, the estate also grows avocados, olives and citrus trees along with a culinary herb garden to supply the restaurant’s kitchen. Enjoy our estate grown, award-winning wines including the iconic Reserve Chardonnay or our Cabernet-Merlot blends – Old Olive Block & Enigma.
More fabulous Hawkes Bay wines to enjoy. You would be silly to miss this one. More detail next month.
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
OMG, Tastings, Turn out
OMG
OMG, are we halfway through 2018 already?
Tastings
What a great time we are having this year with a variety of European offerings, two great Hawkes bay producers and a possible iconic Barossa label closer to Christmas, just to name a few.
Turn out
A great turn out expected for Saigon Van, good orders from the Unison tasting and more fun ahead.
I am really looking forward to the second half of 2018
Cheers
Robin Semmens
Editor
French vineyard was a tarnished asset when it was sold on a handshake – now it’s a $1b superstar
Devon Pendleton | May 16, 2018
When her father died in 1980, Corinne Mentzelopoulos inherited a business empire that included 1600 grocery stores, 80 buildings in central Paris, a hotel that was once the home of Louis XIV-and a run-down vineyard the family had purchased almost on a whim three years earlier.
Today, the vineyard has made her a billionaire. It’s Chateau Margaux, one of just a handful of properties that can claim the prized Premier Cru designation bestowed by Napoleon III in 1855 upon Bordeaux’s very best terroirs for making wine.
Have you heard – The Bottle of Wine Parable
Huang Chan was a very rich man who was deliberately tough on his farmhand, Wong. Huang Chan gave Wong a bottle and said, ‘Buy me a bottle of wine.’ Wong, the poor farmhand enquired, ‘How can I buy you wine with no money at all?’ Huang Chan replied disdainfully, ‘Anyone can buy wine with money. It takes real skill to buy wine without money.’
Time elapsed and Wong eventually returned with the empty bottle. He handed the bottle to Huang Chan and murmured, ‘Enjoy the wine, please.’
Staring at the empty bottle with some dismay, Huang asked, ‘There is no wine, how can I enjoy this?’ Wong replied to Huang Chan, with a straight face, ‘Anyone can enjoy wine if there is some but it takes real skill to enjoy wine when there is none.’
(Not sure that this would be a skill I would seek to develop. Ed)
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.
AGM – May 2018
25 people attended the AGM. The meeting was not prolonged and quickly dealt with the issues at hand. It was, as ever, followed by a good supper with a great range of items. The wine wasn’t bad either. The tray of mixed club sandwiches was a hit again this year. Sausage rolls were a good substitution for the cheerios this year.
Matters discussed at the meeting including the possibility of co-opting a member on to the committee for a short time or for a specific task and having certain jobs, such as the newsletter editor, as ex-officio. The current committee was returned unopposed.
And a highlight was the passing of a motion that Cecilia Parker is made a life member after many years contributing in a number of roles. Congratulations Cecilia.
Robyn’s return, Payment advice, President’s Report & Financial Statement
Robyn’s return
It wasn’t overwarm in Sydney while we were there but I must say I don’t think I have been warm since our return. Never mind the tasting this month should go some way to warm the cockles of the heart. I have it on good authority that the AGM went well in my absence, and it is a pleasure to have Cecilia join in the ranks of our life members.
Payment advice
Please find attached a PaymentAdviceforJune2018 for this month’s meeting. The form provides an opportunity to pay your membership subscription, entry fee for the June tasting and the July Dinner. Please bring this with you next week (completed of course) or contact Wayne by email.
President’s Report & Financial Statement
I would like to remind members that if you are interested in looking at the President’s Report or Financial Statement from the AGM, they can be found on the club website.
Cheers
Robin Semmens, Editor
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?!
Unison Vineyard – Terry Horn – May 2018
Unison Vineyard is a Family Estate at the heart of the Gimblett Gravels Winegrowing District in Hawkes Bay. It was established in 1993 and specialises in fine wines.
Due to the consistency over the years in high-quality fine wines, Unison Vineyard has been rated by Jancis Robinson (Concise Wine Companion) as one of 28 up-and-coming producers worldwide “… whose success seems most obvious to me at the beginning of the 21st century …” – the only winery in NZ which has received this accolade.
Unison Vineyard is a Family Estate run by professional husband and wife team Philip and Terry Horn. Joining them are the boys, Luke and Oliver together with cats Olive and Pip. More detail next month but this is sure to be a great tasting.