A visit to Rimu Grove Vineyard in Bronte near Nelson... sadly to was closed for tastings. On our trip up the South Island of New Zealand April 2019.

Rimu Grove was founded in 1995 in the rolling hills above the scenic Waimea Estuary. The search for the ultimate expression of terroir is reflected in Rimu Grove wines: a synergy of Nelson sunshine, Moutere clay gravels, maritime microclimate and the pursuit of perfection. Rimu Grove philosophy starts with an uncompromising desire to produce the best wines possible. Meticulous management in the vineyard produces grapes with a fine balance of varietal flavours, textures and aromas. The fruit and wine are handled carefully to retain those delicate characteristics. Every effort is made to produce the finest wine.

For More Info: www.nzwine.com/en/winery/rimu-grove

A visit to Rimu Grove Vineyard in Bronte near Nelson... sadly to was closed for tastings. On our trip up the South Island of New Zealand April 2019.

Rimu Grove was founded in 1995 in the rolling hills above the scenic Waimea Estuary. The search for the ultimate expression of terroir is reflected in Rimu Grove wines: a synergy of Nelson sunshine, Moutere clay gravels, maritime microclimate and the pursuit of perfection. Rimu Grove philosophy starts with an uncompromising desire to produce the best wines possible. Meticulous management in the vineyard produces grapes with a fine balance of varietal flavours, textures and aromas. The fruit and wine are handled carefully to retain those delicate characteristics. Every effort is made to produce the finest wine.

For More Info: <a href="https://www.nzwine.com/en/winery

A visit to Rimu Grove Vineyard in Bronte near Nelson... sadly to was closed for tastings. On our trip up the South Island of New Zealand April 2019.

Rimu Grove was founded in 1995 in the rolling hills above the scenic Waimea Estuary. The search for the ultimate expression of terroir is reflected in Rimu Grove wines: a synergy of Nelson sunshine, Moutere clay gravels, maritime microclimate and the pursuit of perfection. Rimu Grove philosophy starts with an uncompromising desire to produce the best wines possible. Meticulous management in the vineyard produces grapes with a fine balance of varietal flavours, textures and aromas. The fruit and wine are handled carefully to retain those delicate characteristics. Every effort is made to produce the finest wine.

For More Info: <a href="https://www.nzwine.com/en/winery

Allan Scott, Winey, Blenheim on our trip up to the top of the South Island of New Zealand, Dec 29, 2012. We had a interesting trip with, thunder and lighting, heavy rain, sun, gale force winds, floods, closed roads and even snow on the hills!! But no Earthquakes!!!

Allan Scott Family Winemakers celebrated their 21st vintage in 2010, and remains in family ownership with the whole family involved. Son Josh is winemaker, younger daughter Sara is the viticulturist, while elder daughter Victoria, is responsible for marketing.The winery is surrounded by 80 hectares of premium vineyards and produces a full range of wines especially suited to Marlborough’s gravelly soil and sunny climate including Sauvignon Blanc, Riesling, Methode Traditionelle and Pinot Noir.

Their restaurant ‘Twelve Trees’ has become one of the region’s most popular lunchtime venues. Open every day, the menu is changed regularly, taking advantage of Marlborough's fresh seasonal produce.

For More Info: www.nzwine.com/winery/allan-scott-family-winemakers/

Our next stop was Mt Rosa Winery March 7, 2014 Central Otago, South Island, New Zealand.

Here is what the says about his winery and wines.. and he was such a character with is gumboots and short.. and very tall...sure was laid back!

At Mt Rosa we leave nothing to chance we are relentless in the pursuit of excellence, hence the top end marketing. Our tasting room is built to exacting specifications in our woolshed, ie rough. Our wines are as good as we can make them and they are there to be drunk. We are found at the sunny end of the Gibbston, many say , ie us , the better end.

Follow SH6 to Gibbston and hang a right up the 3rd road past the Bungy and follow your nose. www.nzwine.com/winery/mt-rosa-central-otago/

Our next stop was Mt Rosa Winery March 7, 2014 Central Otago, South Island, New Zealand.

Here is what the says about his winery and wines.. and he was such a character with is gumboots and short.. and very tall...sure was laid back!

At Mt Rosa we leave nothing to chance we are relentless in the pursuit of excellence, hence the top end marketing. Our tasting room is built to exacting specifications in our woolshed, ie rough. Our wines are as good as we can make them and they are there to be drunk. We are found at the sunny end of the Gibbston, many say , ie us , the better end.

Follow SH6 to Gibbston and hang a right up the 3rd road past the Bungy and follow your nose. www.nzwine.com/winery/mt-rosa-central-otago/

Wether Hills Winey where we had lunch, a great place for lunch. On our trip up to the top of the South Island of New Zealand, Dec 28, 2012. We had a interesting trip with, thunder and lighting, heavy rain, sun, gale force winds, floods, closed roads and even snow on the hills!! But no Earthquakes!!!

Wether Hills winey was established in 1994, with vineyards strategically sited throughout Marlborough’s Wairau Valley, Wither Hills has always been dedicated to the philosophy that exceptional wines are ‘created in the vineyard’.

Named after the southern landmark range of Wither Hills that border our vineyards, our focused, hands on approach to winegrowing allows us to make a range of wines that reflect our passion for the ‘place where we stand’.

For more Info:http://www.nzwine.com/winery/wither-hills/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

Lunch at Wether Hills Winery, a great place for eat. On our trip up to the top of the South Island of New Zealand, Dec 28, 2012. We had a interesting trip with, thunder and lighting, heavy rain, sun, gale force winds, floods, closed roads and even snow on the hills!! But no Earthquakes!!!

Wether Hills winey was established in 1994, with vineyards strategically sited throughout Marlborough’s Wairau Valley, Wither Hills has always been dedicated to the philosophy that exceptional wines are ‘created in the vineyard’.

Named after the southern landmark range of Wither Hills that border our vineyards, our focused, hands on approach to winegrowing allows us to make a range of wines that reflect our passion for the ‘place where we stand’.

For more Info:http://www.nzwine.com/winery/wither-hills/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

Our next stop was Mt Rosa Winery March 7, 2014 Central Otago, South Island, New Zealand.

Here is what the says about his winery and wines.. and he was such a character with is gumboots and short.. and very tall...sure was laid back!

At Mt Rosa we leave nothing to chance we are relentless in the pursuit of excellence, hence the top end marketing. Our tasting room is built to exacting specifications in our woolshed, ie rough. Our wines are as good as we can make them and they are there to be drunk. We are found at the sunny end of the Gibbston, many say , ie us , the better end.

Follow SH6 to Gibbston and hang a right up the 3rd road past the Bungy and follow your nose. www.nzwine.com/winery/mt-rosa-central-otago/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

Our next stop was Mt Rosa Winery March 7, 2014 Central Otago, South Island, New Zealand.

Here is what the says about his winery and wines.. and he was such a character with is gumboots and short.. and very tall...sure was laid back!

At Mt Rosa we leave nothing to chance we are relentless in the pursuit of excellence, hence the top end marketing. Our tasting room is built to exacting specifications in our woolshed, ie rough. Our wines are as good as we can make them and they are there to be drunk. We are found at the sunny end of the Gibbston, many say , ie us , the better end.

Follow SH6 to Gibbston and hang a right up the 3rd road past the Bungy and follow your nose. www.nzwine.com/winery/mt-rosa-central-otago/

Singapore: Organized by The New Zealand Wine growers (http://www.nzwine.com/) and the Academy of Wine Singapore, the 1st New Zealand Wine Fair (2008年新加坡新西兰葡萄酒交易会) took place in this city state seeing some 50 to 100 professionals, both serious wine enthusiasts and trade representatives.

When wine enthusiasts gather and discuss about New Zealand wines, their thoughts first wanders to Sauvignon Blanc of Marlborough. To many it is the country's most famous wine style and export, combining both freshness and vibrancy with their expressive fruit salad flavor and gooseberry grapefruit laced acidity.

From recent tasting, there is much more to the wine world of New Zealand than just Sauvignon Blanc. There is also Chardonnay, Pinot Gris, Riesling, and of course Pinot Noir which caught on via the Central Otago wine train. New experiments of late had been seeing new French and German varietal, such high quality production of Riesling and Gewürztraminer, from Cabernet Sauvignon to Cabernet Franc, Merlot and Malbec which are on the ascension to Asian wine export markets.

Towards the south, Central Otago and Martinborough is home to the upstart Pinot Noir, which has become very recognizable and is going head on with its former and yet potent Grape leader, the Sauvignon Blanc. Pinot responds well to the careful hand-harvesting, yield management, and the traditional open-top fermentation employed by all serious producers of New Zealand Pinot Noir. Some excellent Pinots are also being made in Marlborough, Nelson and, in particular, Central Otago, while this is a totally different subject altogether.

While New Zealand is experimenting and experiencing a few wave of diversity, with more regions, new grape varieties, there is an increasing awareness and determined focus to reach out to more Asian trade buyers and consumers, more aggressively in the light of recent shift in consumption trends despite a perceived slow-down in wine spending, which till now, the wine markets are still pretty buoyant.

As below is our tasting impression of a handful of wineries out of 43 wine makers and exhibitors. Tasting are in chronological order, accordingly to winery name.

From Central Otago comes 11 hectares Bald Hills Vineyard (http://www.baldhills.co.nz/) (Importer: Le Vigne), 2006 Bald Hills Pinot Noir 14.6%. Hand-picked with 30% whole, 70% destemmed, it has a significant presence of red cherry and light floral. Medium rich, with supporting raspberry fruit to pick up the tab. The 2004 Bald Hills Pinot Noir faired a step back with dry brambles and fruit, lightly herbal with soft drips of raspberry tint leaving a short impression behind.

With multiple offering, the 3 manned booth at the Central Otago Pinot Noir Limited (http://www.centralotagopinot.co.nz/) caught our attention with a series of serious Pinot Noir sparkling at their booth. Like a continuous flow of one target after the next, Central Otago 60 hectares Amisfield (http://www.amisfield.co.nz/) with its 2006 Amisfield Pinot Noir 13.9% had herbs element with stewed but ripe red fruit showing on a discerning light palate, chalking up pale chalky and soft acidity with very drying tannin, and a dry returning green finish.

While another, the 2006 Carrick Pinot Noir (Importer: Inland Trading) showed up on my heartbeat scanner, with bobs of fresh red cherry and plush berry richness. Love with 14%, the sips of Pinot Fruit leaves your mouth filling happily with plum tannins well defined, leaving you very dry but brimming with a savory medium finish.

The best known heavy weight reigning champion from Central Otago, Felton Road (http://www.feltonroad.com/) (Importer: The Cellar Door) with its basic offering; 2007 Felton Road Pinot Noir 14.0%. Educates you with a whirlwind of Otago spice, ripe cherry both dark and red. Medium-bodied, while linear, it was pleasant to drain it off with its balanced acidity despite its youthful appeal. It would had been a KO should its seniors the Blocks be present for an advanced theory of serious Otago attitude.

Rockburn (http://www.rockburn.co.nz/index.html) (Importers: Wine Exchange Asia (SG), JC Wines (MY); 2007 Rockburn Pinot Noir 14.0% impresses you with softness, sweet cherry and dark fruit, both expressive and pleasant for the everyday if you can't go to sleep wine glass drink.

Wooing Tree (http://www.wooingtree.co.nz/) (Importer: Beautiful Wine) @ a whopping 14.5% is a powerful wine with sweet and ripe cherry and raspberry fruit, while one dimensional on the runway, takes off mightily with a fruity punch and aftertaste.

With a rather sexy and easily remembered Burgundy wannabe Marlborough based Domaine Georges Michael (http://www.georgesmichel.co.nz/), (Importers: Ponti (HK), Wine Network and Ampelia (SG): 2007 Sauvignon Blanc Golden Mile, 13.5% was classic Kiwi Blanc, with palate cloying freshness, thick gooseberry and a wonderful springy finish. The 2005 Chardonnay La Reserve, with 14.5% with 9 months in French oak was heavily buttered, and creamy like a butter coated ice cream, all vanilla, ice cream styled. The 2005 Pinot Noir La Reserve 13.2% and 13 months later from its oak sanctuary, was rather subdued with woody flavors and light strawberry tones, just like a tongue streaking along a wooden lightly fruited plank. The most interesting take of the day was the 2006 Dessert Autumn Folly (Sauvignon Blanc and Semillon), 14.5% was unique with dry hay, and mangled barnyard material with an intriguing mango like sweetness and a little too light acidity. Very flavorful and beautiful golden colored bottle.

Pass pass roll the dice, miss a turn, we move on next to Marlborough's Fromm Winery La Strada (http://www.frommwineries.com/) (Importer: Excaliber Wines (SG), Nathan Fine Wines (HK). We tasted through the 2007 Brancott Valley Chardonnay, 14.0% and while trying to look cheerful, the white was politely discreet and firm with a non-disclosure clause attached to it, with tightened flavors of wood influence, in the background a quiet Director white fruit looks on. Getting better was the 2007 Riesling, 12.5% saw some white light with citrus and some floral air canned refreshers, medium-bodied with a kick of baby's breath floral which sails swiftly through the palate. Yum yum. The 2006 Brancott Valley Pinot Noir 13.5%, was taking some form, with a gifted presence of raspberry and dark fresh cherry. Medium-bodied, with subtle acidity and lovely strawberry like texture. Like a main actor with its screen drawing back gracefully to reveal the saving star of the day; the 2005 Clayvin Vineyard Pinot Noir, 14.0%; possesses a charming core of generous dark cherry and plushy earth undertone. Medium-bodied, balanced with a lush outlook of supple tannin and a soft finishing. Standing out amongst the common wine varietal presented at the event was the blender 2002 Merlot/Malbec. Like a race to Argentina's Mendoza mountains, the only red wine blend tasted at this event brings you to a world colored by earth, spice with richness, and aroma enticing you to sip further knowingly and smilingly.

Still in Marlborough country is biodynamic 5.3 hectares Vynfields (http://www.vynfields.com/). The 2004 Pinot Noir was very dry, with soft cherry and firm herbal flavors. Its sibling fared better as we went through 2006 Pinot Noir, a lovely character of dark warm cherry fruit, Medium-bodied with a follow-on nearly slipped through herbaceous tone after the mid palate. Its 2007 Pinot Noir was one of the best presenting example tasted from this estate, with freshness, ripe and lush raspberry and sweet red cherry. Light to medium hearted, very supple and well balanced.

From Biblical Genesis to Elijah, the 7 hectares Prophet's Rock (http://www.prophetsrock.co.nz/) located in Central Otago presented its 2007 Pinot Gris, 13.0% was clean and clear with aromas of ripe lemonade and lime juice. Medium-bodied, with light mineralty and sweet lime lingering like a fading stream into the distance. The 2006 Pinot Noir was amazingly fresh at 14.0% (16 months in French Oak), with freshly thrown in black olives, cherry perfume, and light spice. Medium-toned, with vanilla, a backbone of spicy tannin and a lush cherry fruited palate. Very good.

We switch next door to Mount Michael (http://www.mountmichael.co.nz/) Central Otago with their 2007 Bessie's Block Chardonnay. 14.0% was freshly minted with melon and pear. Medium-bodied , the palate seemed to had been evaporated with subtle fruit, and pale acidity. At 14.5%, the 2007 Bessie's Block Pinot Noir was impressive with its aroma array of raspberry and cherry, with persisting lighter shades of acidity and wonderful fruitiness finish.

A few steps we walked to Central Otago's 33 hectares Three Miners (http://www.threeminers.com/). The 2007 Pinot Gris with 14.5% was concentrated with a mirror of fresh hay, strong citrus fruit which lasted onto the palate with drying acidity and a soft finish. Next in line was the 2007 Riesling 12.5%. with straight forward freshness, and a light crispy citrus mouth feel. Its 2007 Gewurztraminer 13.5% wasn't like most I would have tasted, lightly scented and floral. Simplicity is its best friend. Last but not least, the 2006 Pinot Noir 13.5% was decent with dark cherry and on the palate presented with a sashimi theme of red berry fruit which proved linear and an easy sipping accomplishment.

The last winery on the report card was the Wither Hills (http://www.witherhills.co.nz/) (Importer: The Cellar Door) located in Marlborough. The 2008 Sauvignon Blanc was another superb classic why Sauvignon Blanc was the original beauty with 13.0%, unparalleled freshness, clean gooseberry and fine balancing acidity with softness and subtleness. With food pairing in mind, the 2008 Pinot Gris 14.5% was expressive and ripe for sipping, with floral and tones of melon and light fruit flavors. The 2007 Chardonnay while beautifully sculptured with freshness, and oak influenced butter and melon notes. Full-bodied with cream and woody acidity dominating this still young resilient wine.

The above event moves on, making its next line-up of Asian Road shows in Hong Kong on Thureday 30.10.2008 and in Seoul, Korea on Tuesday 4.11.2008.

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

Singapore: Organized by The New Zealand Wine growers (http://www.nzwine.com/) and the Academy of Wine Singapore, the 1st New Zealand Wine Fair (2008年新加坡新西兰葡萄酒交易会) took place in this city state seeing some 50 to 100 professionals, both serious wine enthusiasts and trade representatives.

When wine enthusiasts gather and discuss about New Zealand wines, their thoughts first wanders to Sauvignon Blanc of Marlborough. To many it is the country's most famous wine style and export, combining both freshness and vibrancy with their expressive fruit salad flavor and gooseberry grapefruit laced acidity.

From recent tasting, there is much more to the wine world of New Zealand than just Sauvignon Blanc. There is also Chardonnay, Pinot Gris, Riesling, and of course Pinot Noir which caught on via the Central Otago wine train. New experiments of late had been seeing new French and German varietal, such high quality production of Riesling and Gewürztraminer, from Cabernet Sauvignon to Cabernet Franc, Merlot and Malbec which are on the ascension to Asian wine export markets.

Towards the south, Central Otago and Martinborough is home to the upstart Pinot Noir, which has become very recognizable and is going head on with its former and yet potent Grape leader, the Sauvignon Blanc. Pinot responds well to the careful hand-harvesting, yield management, and the traditional open-top fermentation employed by all serious producers of New Zealand Pinot Noir. Some excellent Pinots are also being made in Marlborough, Nelson and, in particular, Central Otago, while this is a totally different subject altogether.

While New Zealand is experimenting and experiencing a few wave of diversity, with more regions, new grape varieties, there is an increasing awareness and determined focus to reach out to more Asian trade buyers and consumers, more aggressively in the light of recent shift in consumption trends despite a perceived slow-down in wine spending, which till now, the wine markets are still pretty buoyant.

As below is our tasting impression of a handful of wineries out of 43 wine makers and exhibitors. Tasting are in chronological order, accordingly to winery name.

From Central Otago comes 11 hectares Bald Hills Vineyard (http://www.baldhills.co.nz/) (Importer: Le Vigne), 2006 Bald Hills Pinot Noir 14.6%. Hand-picked with 30% whole, 70% destemmed, it has a significant presence of red cherry and light floral. Medium rich, with supporting raspberry fruit to pick up the tab. The 2004 Bald Hills Pinot Noir faired a step back with dry brambles and fruit, lightly herbal with soft drips of raspberry tint leaving a short impression behind.

With multiple offering, the 3 manned booth at the Central Otago Pinot Noir Limited (http://www.centralotagopinot.co.nz/) caught our attention with a series of serious Pinot Noir sparkling at their booth. Like a continuous flow of one target after the next, Central Otago 60 hectares Amisfield (http://www.amisfield.co.nz/) with its 2006 Amisfield Pinot Noir 13.9% had herbs element with stewed but ripe red fruit showing on a discerning light palate, chalking up pale chalky and soft acidity with very drying tannin, and a dry returning green finish.

While another, the 2006 Carrick Pinot Noir (Importer: Inland Trading) showed up on my heartbeat scanner, with bobs of fresh red cherry and plush berry richness. Love with 14%, the sips of Pinot Fruit leaves your mouth filling happily with plum tannins well defined, leaving you very dry but brimming with a savory medium finish.

The best known heavy weight reigning champion from Central Otago, Felton Road (http://www.feltonroad.com/) (Importer: The Cellar Door) with its basic offering; 2007 Felton Road Pinot Noir 14.0%. Educates you with a whirlwind of Otago spice, ripe cherry both dark and red. Medium-bodied, while linear, it was pleasant to drain it off with its balanced acidity despite its youthful appeal. It would had been a KO should its seniors the Blocks be present for an advanced theory of serious Otago attitude.

Rockburn (http://www.rockburn.co.nz/index.html) (Importers: Wine Exchange Asia (SG), JC Wines (MY); 2007 Rockburn Pinot Noir 14.0% impresses you with softness, sweet cherry and dark fruit, both expressive and pleasant for the everyday if you can't go to sleep wine glass drink.

Wooing Tree (http://www.wooingtree.co.nz/) (Importer: Beautiful Wine) @ a whopping 14.5% is a powerful wine with sweet and ripe cherry and raspberry fruit, while one dimensional on the runway, takes off mightily with a fruity punch and aftertaste.

With a rather sexy and easily remembered Burgundy wannabe Marlborough based Domaine Georges Michael (http://www.georgesmichel.co.nz/), (Importers: Ponti (HK), Wine Network and Ampelia (SG): 2007 Sauvignon Blanc Golden Mile, 13.5% was classic Kiwi Blanc, with palate cloying freshness, thick gooseberry and a wonderful springy finish. The 2005 Chardonnay La Reserve, with 14.5% with 9 months in French oak was heavily buttered, and creamy like a butter coated ice cream, all vanilla, ice cream styled. The 2005 Pinot Noir La Reserve 13.2% and 13 months later from its oak sanctuary, was rather subdued with woody flavors and light strawberry tones, just like a tongue streaking along a wooden lightly fruited plank. The most interesting take of the day was the 2006 Dessert Autumn Folly (Sauvignon Blanc and Semillon), 14.5% was unique with dry hay, and mangled barnyard material with an intriguing mango like sweetness and a little too light acidity. Very flavorful and beautiful golden colored bottle.

Pass pass roll the dice, miss a turn, we move on next to Marlborough's Fromm Winery La Strada (http://www.frommwineries.com/) (Importer: Excaliber Wines (SG), Nathan Fine Wines (HK). We tasted through the 2007 Brancott Valley Chardonnay, 14.0% and while trying to look cheerful, the white was politely discreet and firm with a non-disclosure clause attached to it, with tightened flavors of wood influence, in the background a quiet Director white fruit looks on. Getting better was the 2007 Riesling, 12.5% saw some white light with citrus and some floral air canned refreshers, medium-bodied with a kick of baby's breath floral which sails swiftly through the palate. Yum yum. The 2006 Brancott Valley Pinot Noir 13.5%, was taking some form, with a gifted presence of raspberry and dark fresh cherry. Medium-bodied, with subtle acidity and lovely strawberry like texture. Like a main actor with its screen drawing back gracefully to reveal the saving star of the day; the 2005 Clayvin Vineyard Pinot Noir, 14.0%; possesses a charming core of generous dark cherry and plushy earth undertone. Medium-bodied, balanced with a lush outlook of supple tannin and a soft finishing. Standing out amongst the common wine varietal presented at the event was the blender 2002 Merlot/Malbec. Like a race to Argentina's Mendoza mountains, the only red wine blend tasted at this event brings you to a world colored by earth, spice with richness, and aroma enticing you to sip further knowingly and smilingly.

Still in Marlborough country is biodynamic 5.3 hectares Vynfields (http://www.vynfields.com/). The 2004 Pinot Noir was very dry, with soft cherry and firm herbal flavors. Its sibling fared better as we went through 2006 Pinot Noir, a lovely character of dark warm cherry fruit, Medium-bodied with a follow-on nearly slipped through herbaceous tone after the mid palate. Its 2007 Pinot Noir was one of the best presenting example tasted from this estate, with freshness, ripe and lush raspberry and sweet red cherry. Light to medium hearted, very supple and well balanced.

From Biblical Genesis to Elijah, the 7 hectares Prophet's Rock (http://www.prophetsrock.co.nz/) located in Central Otago presented its 2007 Pinot Gris, 13.0% was clean and clear with aromas of ripe lemonade and lime juice. Medium-bodied, with light mineralty and sweet lime lingering like a fading stream into the distance. The 2006 Pinot Noir was amazingly fresh at 14.0% (16 months in French Oak), with freshly thrown in black olives, cherry perfume, and light spice. Medium-toned, with vanilla, a backbone of spicy tannin and a lush cherry fruited palate. Very good.

We switch next door to Mount Michael (http://www.mountmichael.co.nz/) Central Otago with their 2007 Bessie's Block Chardonnay. 14.0% was freshly minted with melon and pear. Medium-bodied , the palate seemed to had been evaporated with subtle fruit, and pale acidity. At 14.5%, the 2007 Bessie's Block Pinot Noir was impressive with its aroma array of raspberry and cherry, with persisting lighter shades of acidity and wonderful fruitiness finish.

A few steps we walked to Central Otago's 33 hectares Three Miners (http://www.threeminers.com/). The 2007 Pinot Gris with 14.5% was concentrated with a mirror of fresh hay, strong citrus fruit which lasted onto the palate with drying acidity and a soft finish. Next in line was the 2007 Riesling 12.5%. with straight forward freshness, and a light crispy citrus mouth feel. Its 2007 Gewurztraminer 13.5% wasn't like most I would have tasted, lightly scented and floral. Simplicity is its best friend. Last but not least, the 2006 Pinot Noir 13.5% was decent with dark cherry and on the palate presented with a sashimi theme of red berry fruit which proved linear and an easy sipping accomplishment.

The last winery on the report card was the Wither Hills (http://www.witherhills.co.nz/) (Importer: The Cellar Door) located in Marlborough. The 2008 Sauvignon Blanc was another superb classic why Sauvignon Blanc was the original beauty with 13.0%, unparalleled freshness, clean gooseberry and fine balancing acidity with softness and subtleness. With food pairing in mind, the 2008 Pinot Gris 14.5% was expressive and ripe for sipping, with floral and tones of melon and light fruit flavors. The 2007 Chardonnay while beautifully sculptured with freshness, and oak influenced butter and melon notes. Full-bodied with cream and woody acidity dominating this still young resilient wine.

The above event moves on, making its next line-up of Asian Road shows in Hong Kong on Thureday 30.10.2008 and in Seoul, Korea on Tuesday 4.11.2008.

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

Wood pigeon, Romesco & herb salad

Steak and chips, with peppercorn sauce and bone marrow.

Pinot Noir, Ribbonwood, Marlborough, New Zealand, 2016

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.

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#pubgrub #pigeon #steak #pubfood #sirloin #bonemarrow #steakandchips

#winepairing #instawine #wine #vino #wein #vinho #NZwine #kiwiwine #marlborough #pinotnoir

#eeeeeats #instafood #londoneats #londonfood

#mybrompton #brompton #bromptonbicycle #bromptonbike #orangebrompton #londoncycling #bromptonlondon #gout #islington

Singapore: Organized by The New Zealand Wine growers (http://www.nzwine.com/) and the Academy of Wine Singapore, the 1st New Zealand Wine Fair (2008年新加坡新西兰葡萄酒交易会) took place in this city state seeing some 50 to 100 professionals, both serious wine enthusiasts and trade representatives.

When wine enthusiasts gather and discuss about New Zealand wines, their thoughts first wanders to Sauvignon Blanc of Marlborough. To many it is the country's most famous wine style and export, combining both freshness and vibrancy with their expressive fruit salad flavor and gooseberry grapefruit laced acidity.

From recent tasting, there is much more to the wine world of New Zealand than just Sauvignon Blanc. There is also Chardonnay, Pinot Gris, Riesling, and of course Pinot Noir which caught on via the Central Otago wine train. New experiments of late had been seeing new French and German varietal, such high quality production of Riesling and Gewürztraminer, from Cabernet Sauvignon to Cabernet Franc, Merlot and Malbec which are on the ascension to Asian wine export markets.

Towards the south, Central Otago and Martinborough is home to the upstart Pinot Noir, which has become very recognizable and is going head on with its former and yet potent Grape leader, the Sauvignon Blanc. Pinot responds well to the careful hand-harvesting, yield management, and the traditional open-top fermentation employed by all serious producers of New Zealand Pinot Noir. Some excellent Pinots are also being made in Marlborough, Nelson and, in particular, Central Otago, while this is a totally different subject altogether.

While New Zealand is experimenting and experiencing a few wave of diversity, with more regions, new grape varieties, there is an increasing awareness and determined focus to reach out to more Asian trade buyers and consumers, more aggressively in the light of recent shift in consumption trends despite a perceived slow-down in wine spending, which till now, the wine markets are still pretty buoyant.

As below is our tasting impression of a handful of wineries out of 43 wine makers and exhibitors. Tasting are in chronological order, accordingly to winery name.

From Central Otago comes 11 hectares Bald Hills Vineyard (http://www.baldhills.co.nz/) (Importer: Le Vigne), 2006 Bald Hills Pinot Noir 14.6%. Hand-picked with 30% whole, 70% destemmed, it has a significant presence of red cherry and light floral. Medium rich, with supporting raspberry fruit to pick up the tab. The 2004 Bald Hills Pinot Noir faired a step back with dry brambles and fruit, lightly herbal with soft drips of raspberry tint leaving a short impression behind.

With multiple offering, the 3 manned booth at the Central Otago Pinot Noir Limited (http://www.centralotagopinot.co.nz/) caught our attention with a series of serious Pinot Noir sparkling at their booth. Like a continuous flow of one target after the next, Central Otago 60 hectares Amisfield (http://www.amisfield.co.nz/) with its 2006 Amisfield Pinot Noir 13.9% had herbs element with stewed but ripe red fruit showing on a discerning light palate, chalking up pale chalky and soft acidity with very drying tannin, and a dry returning green finish.

While another, the 2006 Carrick Pinot Noir (Importer: Inland Trading) showed up on my heartbeat scanner, with bobs of fresh red cherry and plush berry richness. Love with 14%, the sips of Pinot Fruit leaves your mouth filling happily with plum tannins well defined, leaving you very dry but brimming with a savory medium finish.

The best known heavy weight reigning champion from Central Otago, Felton Road (http://www.feltonroad.com/) (Importer: The Cellar Door) with its basic offering; 2007 Felton Road Pinot Noir 14.0%. Educates you with a whirlwind of Otago spice, ripe cherry both dark and red. Medium-bodied, while linear, it was pleasant to drain it off with its balanced acidity despite its youthful appeal. It would had been a KO should its seniors the Blocks be present for an advanced theory of serious Otago attitude.

Rockburn (http://www.rockburn.co.nz/index.html) (Importers: Wine Exchange Asia (SG), JC Wines (MY); 2007 Rockburn Pinot Noir 14.0% impresses you with softness, sweet cherry and dark fruit, both expressive and pleasant for the everyday if you can't go to sleep wine glass drink.

Wooing Tree (http://www.wooingtree.co.nz/) (Importer: Beautiful Wine) @ a whopping 14.5% is a powerful wine with sweet and ripe cherry and raspberry fruit, while one dimensional on the runway, takes off mightily with a fruity punch and aftertaste.

With a rather sexy and easily remembered Burgundy wannabe Marlborough based Domaine Georges Michael (http://www.georgesmichel.co.nz/), (Importers: Ponti (HK), Wine Network and Ampelia (SG): 2007 Sauvignon Blanc Golden Mile, 13.5% was classic Kiwi Blanc, with palate cloying freshness, thick gooseberry and a wonderful springy finish. The 2005 Chardonnay La Reserve, with 14.5% with 9 months in French oak was heavily buttered, and creamy like a butter coated ice cream, all vanilla, ice cream styled. The 2005 Pinot Noir La Reserve 13.2% and 13 months later from its oak sanctuary, was rather subdued with woody flavors and light strawberry tones, just like a tongue streaking along a wooden lightly fruited plank. The most interesting take of the day was the 2006 Dessert Autumn Folly (Sauvignon Blanc and Semillon), 14.5% was unique with dry hay, and mangled barnyard material with an intriguing mango like sweetness and a little too light acidity. Very flavorful and beautiful golden colored bottle.

Pass pass roll the dice, miss a turn, we move on next to Marlborough's Fromm Winery La Strada (http://www.frommwineries.com/) (Importer: Excaliber Wines (SG), Nathan Fine Wines (HK). We tasted through the 2007 Brancott Valley Chardonnay, 14.0% and while trying to look cheerful, the white was politely discreet and firm with a non-disclosure clause attached to it, with tightened flavors of wood influence, in the background a quiet Director white fruit looks on. Getting better was the 2007 Riesling, 12.5% saw some white light with citrus and some floral air canned refreshers, medium-bodied with a kick of baby's breath floral which sails swiftly through the palate. Yum yum. The 2006 Brancott Valley Pinot Noir 13.5%, was taking some form, with a gifted presence of raspberry and dark fresh cherry. Medium-bodied, with subtle acidity and lovely strawberry like texture. Like a main actor with its screen drawing back gracefully to reveal the saving star of the day; the 2005 Clayvin Vineyard Pinot Noir, 14.0%; possesses a charming core of generous dark cherry and plushy earth undertone. Medium-bodied, balanced with a lush outlook of supple tannin and a soft finishing. Standing out amongst the common wine varietal presented at the event was the blender 2002 Merlot/Malbec. Like a race to Argentina's Mendoza mountains, the only red wine blend tasted at this event brings you to a world colored by earth, spice with richness, and aroma enticing you to sip further knowingly and smilingly.

Still in Marlborough country is biodynamic 5.3 hectares Vynfields (http://www.vynfields.com/). The 2004 Pinot Noir was very dry, with soft cherry and firm herbal flavors. Its sibling fared better as we went through 2006 Pinot Noir, a lovely character of dark warm cherry fruit, Medium-bodied with a follow-on nearly slipped through herbaceous tone after the mid palate. Its 2007 Pinot Noir was one of the best presenting example tasted from this estate, with freshness, ripe and lush raspberry and sweet red cherry. Light to medium hearted, very supple and well balanced.

From Biblical Genesis to Elijah, the 7 hectares Prophet's Rock (http://www.prophetsrock.co.nz/) located in Central Otago presented its 2007 Pinot Gris, 13.0% was clean and clear with aromas of ripe lemonade and lime juice. Medium-bodied, with light mineralty and sweet lime lingering like a fading stream into the distance. The 2006 Pinot Noir was amazingly fresh at 14.0% (16 months in French Oak), with freshly thrown in black olives, cherry perfume, and light spice. Medium-toned, with vanilla, a backbone of spicy tannin and a lush cherry fruited palate. Very good.

We switch next door to Mount Michael (http://www.mountmichael.co.nz/) Central Otago with their 2007 Bessie's Block Chardonnay. 14.0% was freshly minted with melon and pear. Medium-bodied , the palate seemed to had been evaporated with subtle fruit, and pale acidity. At 14.5%, the 2007 Bessie's Block Pinot Noir was impressive with its aroma array of raspberry and cherry, with persisting lighter shades of acidity and wonderful fruitiness finish.

A few steps we walked to Central Otago's 33 hectares Three Miners (http://www.threeminers.com/). The 2007 Pinot Gris with 14.5% was concentrated with a mirror of fresh hay, strong citrus fruit which lasted onto the palate with drying acidity and a soft finish. Next in line was the 2007 Riesling 12.5%. with straight forward freshness, and a light crispy citrus mouth feel. Its 2007 Gewurztraminer 13.5% wasn't like most I would have tasted, lightly scented and floral. Simplicity is its best friend. Last but not least, the 2006 Pinot Noir 13.5% was decent with dark cherry and on the palate presented with a sashimi theme of red berry fruit which proved linear and an easy sipping accomplishment.

The last winery on the report card was the Wither Hills (http://www.witherhills.co.nz/) (Importer: The Cellar Door) located in Marlborough. The 2008 Sauvignon Blanc was another superb classic why Sauvignon Blanc was the original beauty with 13.0%, unparalleled freshness, clean gooseberry and fine balancing acidity with softness and subtleness. With food pairing in mind, the 2008 Pinot Gris 14.5% was expressive and ripe for sipping, with floral and tones of melon and light fruit flavors. The 2007 Chardonnay while beautifully sculptured with freshness, and oak influenced butter and melon notes. Full-bodied with cream and woody acidity dominating this still young resilient wine.

The above event moves on, making its next line-up of Asian Road shows in Hong Kong on Thureday 30.10.2008 and in Seoul, Korea on Tuesday 4.11.2008.

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

At Luna Park for the Negociants Australia Trade tasting in #Sydney. Cool place to show off our wares #nzwine

After our lunch at Mt Difficulty we went up the Felton Road to Felton Road Winery. March 6, 2014 Central Otago, Bannockburn, South Island, New Zealand.

Felton Road Winery. is situated on warm, north facing slopes of glacial loess soils in Bannockburn, in the heart of Central Otago. The modern gravity fed winery receives 100% estate grown fruit from its three vineyards that are all farmed biodynamically and are fully certified by Demeter. Minimal intervention in the winemaking with such practices as wild yeast, no fining or filtration, allow the unique vineyard characters to further express their considerable personality.

Since the first vintage in 1997, Felton Road has acquired a formidable worldwide reputation.

Zero waste By-products:

Winery waste is, probably more than any other substance, lees. Lees are a mixture of sediments left over from winemaking, and consist mainly of dead yeast and tartaric and malic acid. It isn’t particularly hostile stuff, but acids are a problem in any waste system, so winery waste management systems are designed to deal with this mixture. It takes a lot of money to build a waste management system and a lot of energy to run it so, in a perfect world, we’d do without one. But is it possible to do that? We have demonstrated that it is. Our solution is simple: don’t throw anything away. Nothing whatsoever goes down our drains unless we have failed to find a better use for it. And since almost all waste has some form of value, there is a better use out there. Lees, for example, get separated into fine lees (the more liquid stuff) and the solid gunk. The solids are composted. It might be tricky to compost something this acidic for some wineries, but as we make well over 100 tonnes of compost a year anyway, the lees solids are literally a drop in the manure heap. That leaves the more liquid stuff to deal with. Each year it goes to a beautiful wood fired copper still and is distilled into “Fine”: the term for brandy distilled from wine lees. Roughly a thousand litres of lees yields about 100 litres of wonderful brandy. After 5 years of aging in French oak using a “solera” type system, it is ready to bottle.

What better way to recycle something that most regard as an industrial waste product?

Taken from and for more info: www.nzwine.com/winery/felton-road/

#fishfriday #scallops #seabream #fishandchips #chips #pescatarian #laoganma

#winepairing #instawine #vinho #wein #Craft3 #marlborough #kiwiwine #nzwine #sauvignonblanc #foodpairing

#eeeeeats #instafood #londoneats #londonfood

Lunch with elusive daughter. And very delightful it was as well.

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#steak #Hawksmoor #instasteak #mediumrare #steakandchips #steakfrites #seabream #bonemarrow #londoncycling

#finewine #instawine #wein #vinho #wine #vino #winepairing #Italianwine #vinoitaliano #supertuscan #bolgheri #ornellaia #NZwine #kiwiwine #hawkesbay #Ngakirikiri #gimblettgravels

#eeeeeats #instafood #londoneats #londonfood

Our next stop was Mt Rosa Winery March 7, 2014 Central Otago, South Island, New Zealand.

Here is what the says about his winery and wines.. and he was such a character with is gumboots and short.. and very tall...sure was laid back!

At Mt Rosa we leave nothing to chance we are relentless in the pursuit of excellence, hence the top end marketing. Our tasting room is built to exacting specifications in our woolshed, ie rough. Our wines are as good as we can make them and they are there to be drunk. We are found at the sunny end of the Gibbston, many say , ie us , the better end.

Follow SH6 to Gibbston and hang a right up the 3rd road past the Bungy and follow your nose. www.nzwine.com/winery/mt-rosa-central-otago/

#fishfriday #scallops #seabream #fishandchips #chips #pescatarian #laoganma

#winepairing #instawine #vinho #wein #Craft3 #marlborough #kiwiwine #nzwine #sauvignonblanc #foodpairing

#eeeeeats #instafood #londoneats #londonfood

Wood pigeon, Romesco & herb salad

Steak and chips, with peppercorn sauce and bone marrow.

Pinot Noir, Ribbonwood, Marlborough, New Zealand, 2016

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#pubgrub #pigeon #steak #pubfood #sirloin #bonemarrow #steakandchips

#winepairing #instawine #wine #vino #wein #vinho #NZwine #kiwiwine #marlborough #pinotnoir

#eeeeeats #instafood #londoneats #londonfood

#mybrompton #brompton #bromptonbicycle #bromptonbike #orangebrompton #londoncycling #bromptonlondon #gout #islington

Our next stop was Mt Rosa Winery March 7, 2014 Central Otago, South Island, New Zealand.

Here is what the says about his winery and wines.. and he was such a character with is gumboots and short.. and very tall...sure was laid back!

At Mt Rosa we leave nothing to chance we are relentless in the pursuit of excellence, hence the top end marketing. Our tasting room is built to exacting specifications in our woolshed, ie rough. Our wines are as good as we can make them and they are there to be drunk. We are found at the sunny end of the Gibbston, many say , ie us , the better end.

Follow SH6 to Gibbston and hang a right up the 3rd road past the Bungy and follow your nose. www.nzwine.com/winery/mt-rosa-central-otago/

A visit to Rimu Grove Vineyard in Bronte near Nelson... sadly to was closed for tastings. On our trip up the South Island of New Zealand April 2019.

Rimu Grove was founded in 1995 in the rolling hills above the scenic Waimea Estuary. The search for the ultimate expression of terroir is reflected in Rimu Grove wines: a synergy of Nelson sunshine, Moutere clay gravels, maritime microclimate and the pursuit of perfection. Rimu Grove philosophy starts with an uncompromising desire to produce the best wines possible. Meticulous management in the vineyard produces grapes with a fine balance of varietal flavours, textures and aromas. The fruit and wine are handled carefully to retain those delicate characteristics. Every effort is made to produce the finest wine.

For More Info: <a href="https://www.nzwine.com/en/winery

The Musket Room, New York City

Wood pigeon, Romesco & herb salad

Steak and chips, with peppercorn sauce and bone marrow.

Pinot Noir, Ribbonwood, Marlborough, New Zealand, 2016

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#pubgrub #pigeon #steak #pubfood #sirloin #bonemarrow #steakandchips

#winepairing #instawine #wine #vino #wein #vinho #NZwine #kiwiwine #marlborough #pinotnoir

#eeeeeats #instafood #londoneats #londonfood

#mybrompton #brompton #bromptonbicycle #bromptonbike #orangebrompton #londoncycling #bromptonlondon #gout #islington

A visit to Rimu Grove Vineyard in Bronte near Nelson... sadly to was closed for tastings. On our trip up the South Island of New Zealand April 2019.

Rimu Grove was founded in 1995 in the rolling hills above the scenic Waimea Estuary. The search for the ultimate expression of terroir is reflected in Rimu Grove wines: a synergy of Nelson sunshine, Moutere clay gravels, maritime microclimate and the pursuit of perfection. Rimu Grove philosophy starts with an uncompromising desire to produce the best wines possible. Meticulous management in the vineyard produces grapes with a fine balance of varietal flavours, textures and aromas. The fruit and wine are handled carefully to retain those delicate characteristics. Every effort is made to produce the finest wine.

For More Info: www.nzwine.com/en/winery/rimu-grove

Our next stop was Mt Rosa Winery March 7, 2014 Central Otago, South Island, New Zealand.

Here is what the says about his winery and wines.. and he was such a character with is gumboots and short.. and very tall...sure was laid back!

At Mt Rosa we leave nothing to chance we are relentless in the pursuit of excellence, hence the top end marketing. Our tasting room is built to exacting specifications in our woolshed, ie rough. Our wines are as good as we can make them and they are there to be drunk. We are found at the sunny end of the Gibbston, many say , ie us , the better end.

Follow SH6 to Gibbston and hang a right up the 3rd road past the Bungy and follow your nose. www.nzwine.com/winery/mt-rosa-central-otago/

Our next stop was Mt Rosa Winery March 7, 2014 Central Otago, South Island, New Zealand.

Here is what the says about his winery and wines.. and he was such a character with is gumboots and short.. and very tall...sure was laid back!

At Mt Rosa we leave nothing to chance we are relentless in the pursuit of excellence, hence the top end marketing. Our tasting room is built to exacting specifications in our woolshed, ie rough. Our wines are as good as we can make them and they are there to be drunk. We are found at the sunny end of the Gibbston, many say , ie us , the better end.

Follow SH6 to Gibbston and hang a right up the 3rd road past the Bungy and follow your nose. www.nzwine.com/winery/mt-rosa-central-otago/

White cut chicken (from Four Seasons Bayswater) and suave blanc.

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. #白切雞

#eeeeeats #instafood #londoneats #londonfood

#winepairing #instawine #vin #vinho #wine #wein #vino #instawine #kiwiwine #nzwine #marlborough #sauvignonblanc

Our next stop was Mt Rosa Winery March 7, 2014 Central Otago, South Island, New Zealand.

Here is what the says about his winery and wines.. and he was such a character with is gumboots and short.. and very tall...sure was laid back!

At Mt Rosa we leave nothing to chance we are relentless in the pursuit of excellence, hence the top end marketing. Our tasting room is built to exacting specifications in our woolshed, ie rough. Our wines are as good as we can make them and they are there to be drunk. We are found at the sunny end of the Gibbston, many say , ie us , the better end.

Follow SH6 to Gibbston and hang a right up the 3rd road past the Bungy and follow your nose. www.nzwine.com/winery/mt-rosa-central-otago/

Croissant kebab and Sauvignon Blanc.

The kebab from @vivavivera was excellent, tad spicy and the texture was more döner-like than the intended shawarma. Would I buy again, YES!

Mendelssohn's No.1 from Songs without words, Op. 30 performed by Sam Chan.

musopen.org/music/348-songs-without-words-op-30/

Hong bak (Hokkien braised pork belly) and Kiwi white.

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#chinesefood #hokkienfood #hongbak #porkbelly #封肉 #焢肉 #tauyubak #tauyewbak #豆油肉 #ikura #salmonroe #goutfood #latesupper

#winepairing #instawine #vinho #wein #Craft3 #marlborough #kiwiwine #nzwine #sauvignonblanc #foodpairing

#eeeeeats #instafood #londoneats #londonfood