Misha's Vineyard

Filming of a New TV Show at Misha’s Vineyard Proves Thirsty Work

administrator — Wed, 18 Jan 2012 05:19:52 +0000

CROMWELL, Central Otago, New Zealand, 18 January, 2012.
Filming of a New TV Show at Misha’s Vineyard Proves Thirsty Work

CROMWELL, Central Otago, New Zealand, 18 January, 2011. Misha’s Vineyard will be one of the featured wineries in an exciting new TV program about wine called “Thirsty Work” expected to air mid-year on the high-rating Food TV network with a view to broadcast on free-to-air in the future.

Created with an international audience in mind, “Thirsty Work” is being made by New Zealand’s top lifestyle television producers, including members of the team responsible for 2010’s smash success – Annabel Langbein, The Free Range Cook. The program is presented by influential young drinks writer, Yvonne Lorkin who has been working on bringing her program concept to fruition for over ten years.

“Filming at Misha’s Vineyard is wonderful as the location of the vineyard on the edge of Lake Dunstan really exemplifies the extremes and also the beauty of the Central Otago landscape” says Lorkin. “But as well as showing some stunning visuals, this program is all about connecting kiwis with what they’re drinking and the people and the stories behind each bottle”.

Some of the stories that will be told about Misha’s Vineyard include the Chinese gold miners who worked on the land back in the 1860s and the continuing influence of Chinese good luck on the vineyard and the theatrical connections of owner Misha Wilkinson which have strongly influenced the naming of the wines and how they’ve been launched internationally.

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For further information please contact:

Misha’s Vineyard Wines Limited
Misha Wilkinson – Director/Owner Tel: +64 210 2200812 / +64 3 4454456
Email to misha@mishasvineyard.com

Thirsty Work
Yvonne Lorkin Tel:+64 3 342 7589 / +64 21 379 877
Email to yvonne@yvonnelorkin.com or mailme@yvonnemarie.co.nz

About Misha’s Vineyard Wines Limited www.mishasvineyard.com
Misha’s Vineyard is located on one of the most spectacular sites in New Zealand at the edge of Lake Dunstan in the Bendigo sub-region of Central Otago. The sun drenched north-west facing terraces of the 57 hectare (140 acres) estate provide the optimal conditions for producing world-class Pinot Noir and a range of aromatic white varieties. The ‘no compromise’ philosophy behind Misha’s Vineyard wines required an exacting sustainable viticulture regime, hand-picking of the estate-grown fruit and considerate as well as minimalist winemaking methodologies. Under internationally renowned winemaker Olly Masters, the highly anticipated range of Misha’s Vineyard wines won critical acclaim from their launch in 2008 and in 2010 they were named one of New Zealand’s Top 20 Producers by (UK) Decanter magazine.

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For further information please contact:

Misha’s Vineyard Wines Limited
Misha Wilkinson – Director/Owner Tel: +64 210 2200812 Email to misha@mishasvineyard.com

* Editors Note: A range of high resolution photos of the film shoot at Misha’s Vineyard is available on request.

Download PDF Press Release

Thirsty Work at Misha’s Vineyard

administrator — Wed, 18 Jan 2012 00:14:47 +0000

Arriving on the Harley

From the 13th to the 16th of January Misha’s Vineyard hosted presenter Yvonne Lorkin, Director Carolyn Sylvester, cameraman “Scotty” and sound recordist Donna as they filmed an episode for the upcoming Food Channel series “Thirsty Work”. It was an amazing experience working with such a professional and fun team as Misha, Andy, Rich, Olly and Jill all turned into actors for their roles in telling the Misha’s Vineyard story.

After weeks of fine sunny days the weather was looking a little foreboding just as the team arrived, but a dusting of fresh snow (yes it is summer!) on the mountains across the lake provided an amazing backdrop for the filming.

The stunning scenic footage they shot will provide the setting into which the interviews and stories will be woven.

Yvonne, Misha and Andy having fun in the interview

Misha and Andy rode to the vineyard on the Harley Davidson with Scotty and his camera in the back of one of the vehicles so he could film along the way. The lake and vineyard were bathed in sun as they rode past the second camera on several passes to get different angles.

Yvonne did the introduction interviews with Misha and Andy in the vines, asking how they had become interested in the wine industry and developing Misha’s Vineyard Wines.

Then Vineyard Manager Rich Williams – filmed working with the tractor – talked about the land and soils that give the wines their special characteristics.

Rich being interviewed "at work"

During the interviews Yvonne delved into the Chinese history of the vineyard, looking at the areas that had been preserved to show the gold panning and sluicing that took place in the gullies, and discussed the occurrence of the number 8 – considered very lucky in Chinese culture.

Scotty "in focus"

The wines of course also took centre stage with winemaker Olly Masters talking about the wines in a tasting at Ah Foo’s House, our recreated goldminers stone hut in the top block of the vineyard. The team also went through another tasting segment on the last day when we completed a shoot on the lawn at Misha and Andy’s house where Yvonne interviewed Olly on each of the range of Misha’s Vineyard wines. The wines were also filmed being poured into a glass with an array of “sensory” items around the glass to show the flavours and aromas each wine varietal shows.

Whitebait Fritter -Yum!

The Misha’s Vineyard team, assisted by Yvonne, had the challenge of preparing a local dinner on camera for the Sunday night meal. Rich cooked his favourite Whitebait Fritters – which given he caught them himself seemed to be the perfect starter. Andy, along with Yvonne and Jill did a Hare Wellington main course served with locally vegetables from Goodies on the Gorge. All washed down with some fantastic Misha’s Vineyard Wines.

Our Visual Historian – genius photographer Tim Hawkins – was there to capture the process of filming and interviews in a portfolio of photos.

The whole experience of filming the episode was quite amazing – and the production team are such wonderful people we all felt we have made a lot of new friends. Now we wait until the editing is complete and the episode goes to air – expected around mid-year.

Misha’s November feature in Wine Business Magazine

administrator — Wed, 28 Dec 2011 04:12:40 +0000

Narrow Goalposts

There was a lot of expectation that the 2011 Rugby World Cup (RWC) would provide a huge boost to New Zealand’s economy and it seemed like the perfect platform to showcase New Zealand’s wonderful food and wine offerings, but the anticipated crowds and their spending didn’t quite meet expectations.

There was certainly going to be an impact in terms of visitor numbers in the South Island after the Christchurch earthquake forced changes to match locations, but even in the North Island, there were only pockets of optimism and enthusiasm around the Cup. Was rugby and wine a perfect match anyway?

Misha provides some insight as to who scored during the RWC.

To read the full article download the PDF version below.

Narrow Goalposts- Download PDF

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Inside Tucson Business – Michael Luria, Dec 16 2011

administrator — Thu, 22 Dec 2011 01:16:20 +0000

Tucsonans offered a ‘sneak taste’ of Fox Block Eight pinot noir

For the last seven years, Regan Jasper, director of Hospitality and Beverage for Fox Restaurant Concepts, has orchestrated the creation of a customized private label pinot noir served at all of the company’s restaurants. Known as Fox Block, the eighth vintage is going to be released in the new year. Those interested in a getting a preview, can do so with Jasper from 3 p.m. to 6 p.m. Dec. 23 at NoRTH in La Encantada.

“Our first restaurant was in Tucson, so we want to give Tucson the first taste of Fox Block Eight,” says Fox Restaurant Concepts CEO Sam Fox.
While many restaurants feature private labeled wines, often as their house wine, rarely do they feature the quality and caliber of wines that have been selected for Fox Block. Jasper has worked with some of the best pinot noir producers in the country for Fox Block. For this eighth edition, he has taken his palette abroad to create a wine from Misha’s Vineyard in Central Otago, New Zealand.

As the popularity of Fox Block continues to grow, the challenge has been finding quality pinot producers that are capable and willing to commit a significant block of their vineyards to a Fox Block vintage. From producing 140 cases of the initial Fox Block One, Fox Restaurant Concepts will release more than 2,200 cases for the New Zealand Fox Block Eight.
In January Fox Block Eight will be added to the wine lists at NoRTH, Wildflower, Zinburger and Blanco Tacos + Tequila.

Click here to see the full story

Tucson Weekly – Adam Borowitz, Dec 21st 2011

administrator — Thu, 22 Dec 2011 01:01:48 +0000

Try Fox Restaurant Concept’s Custom-Crafted Wine This Week

The folks at NoRTH at La Encantada are unveiling the newest vintage of Fox Restaurant Concept’s custom-crafted wine from 3 to 6 p.m., Friday, Dec. 23.

The new vintage was made at Misha’s Vineyard in New Zealand and is the eighth signature vintage Sam Fox’s restaurant company has produced. My wine expertise sort of grinds to a halt whenever the price tag goes over $11.99 – I’m working on it – so for the time being here’s a description from the folks who handle public relations for the company:

The Fox Block Eight is a landmark vintage in several ways for Jasper and Fox Restaurant Concepts. It fulfills the goal of producing an international Pinot blend, created with renowned New Zealand winemaker Olly Masters of Misha’s Vineyard. As the popularity of Fox Block continues to grow, it also signifies Jasper’s success in finding Pinot high-end producers that own their land, and are capable and willing to commit a significant “block” of their vineyards and resources exclusively to a Fox Block vintage. From producing 140 cases of the initial Fox Block One1, Fox Restaurant Concepts will now release over 2,200 cases for the New Zealand Fox Block Eight

Click here to see the full story

Julie Wong – Flavours Magazine, Malaysia, December 2011-12-20

administrator — Tue, 20 Dec 2011 03:55:30 +0000

Misha’s Theatre of Taste
In a far away place, a New Zealand vineyard is making cool climate wines that sing.

Central Otago in New Zealand’s south is a land of timeless beauty and gold. The gold rush is history, but a new gold is taking root in the arid, beautiful landscape or extraordinary contrast – craggy, barren mountains and gorges juxtapose against glassy lakes and rolling green farmlands and vineyards.

Download PDF. Misha’s Theatre of Taste Flavours Magazine

Premium US Restaurant Group Selects Pinot Noir from Central Otago

administrator — Fri, 16 Dec 2011 02:15:12 +0000

CROMWELL, Central Otago, New Zealand, 16 December, 2011. Fox Restaurant Concepts, a boutique restaurant group with 31 outlets across the United States, has released a premium Central Otago Pinot Noir as part of their specially-commissioned wine program and chosen Misha’s Vineyard as their first New Zealand partner.

The restaurant group’s unique wine program, driven by Regan Jasper, Fox Restaurant Concepts Sommelier, has worked closely with selected winemakers from leading wineries over the past eight years to craft a Pinot Noir specifically and exclusively for Fox Restaurant Concepts. The launch of Misha’s Vineyard Fox Block Eight represents the first time there has been a partnership with a winery from outside the United States.

“I choose Pinot Noir as our custom wine because it’s my personal favourite and it’s the most universal wine. The Pinot’s I blend have bright fruit and are high in acidity, so they are easy to drink alone, and they also pair well with food” said Jasper. Jasper flew to Central Otago in March 2011 to work alongside Misha’s Vineyard winemaker Olly Masters on a blend of Pinot Noir that was destined to be Fox Block Eight.

“Working with Regan to have a New Zealand Pinot Noir featured as part of his Fox Block program has been a very rewarding project but it’s particularly exciting for us as it’s also our first foray in the US market which is predicted to be the market with the biggest potential for premium New Zealand Pinot Noir” said Misha Wilkinson, co-owner of Misha’s Vineyard along with her husband Andy.

The fact that the Misha’s Vineyard Pinot Noir is the eighth in the series of Fox Block wines is very auspicious given the connection the vineyard has with Chinese gold-mining and the number eight which is a particularly lucky number in Chinese culture. “Our spectacular lakefront location marks the site where many Cantonese discovered gold in the 1880s and we have an uncanny recurrence of the number 8 on the vineyard” explains Wilkinson. Misha’s Vineyard is located on State Highway 8, on land that was originally known as Sheep Run 238 and the direction of the vineyard rows are at 288 degrees on the compass.

“We also have 8 clones of Pinot Noir on the vineyard, our first commercial vintage was in 2008 and we have 8 wines in our range. And as luck would have it, the Pinot Noir for this Fox Block wine just happened to be blended on the 8th March so of course it was destined to be Fox Block Eight” added Wilkinson.

The Fox Block wine program began modestly, producing just 140 cases in its launch year, but has grown to 2,200 cases for Fox Block Eight. Each year Jasper chooses a different winery to work with selecting them according to a set of criteria which requires the vineyard to own all of its own vineyard land and to be producing Pinot Noir at a very premium level. Jasper admits that it is getting more challenging to find the right wineries to enter into this sort of partnership. Prior to working with Misha’s Vineyard, Jasper worked with wineries from Oregon and California including Patricia Green, ZD Winery, Davis Bynum and Calera.

Misha’s Vineyard Fox Block Eight has just been launched and is now available at four outlets and by the beginning of next year it will be rolled out across all Fox Restaurant Concept establishments in the United States.

“It’s been a great partnership with the Fox Restaurant Concept team so far and we hope this auspicious wine brings us continuing success in the US market” says Wilkinson.

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For further information please contact:

Misha’s Vineyard Wines Limited
Misha Wilkinson – Director/Owner Tel: +64 210 2200812 Email to misha@mishasvineyard.com

* Editors Note: A range of high resolution photos of Misha’s Vineyard is available on request.

About Fox Restaurant Concepts www.foxrc.com
Fox Restaurant Concepts (FRC) is the privately held parent company of a collection of unique concepts in Arizona, California, Colorado, Texas and Kansas. Founder Sam Fox began with a single restaurant, Wildflower in 1998, and today heads a dynamic, growing restaurant group now encompassing 12 concepts across 31 restaurants with more than 1,900 employees. The concepts range from upscale casual and fast casual, to mixed food service and retail operations. Led by creative visionary CEO, Sam Fox, FRC will continue to create, develop and build successful and innovative new and existing concepts in high-traffic centers in key markets. FRC is committed to supporting its communities and donates hundreds of thousands of dollars annually to various non-profit entities through donations, fundraisers, community partnerships, and special events.

Download PDF Press Release

Early Season Vineyard Notes

administrator — Tue, 13 Dec 2011 03:48:23 +0000

Vineyard Manager Rich Williams gives an update of early summer activities on the vineyard

Rich at the "Scott-Henry method" pruned vines

So far the start of the 2012 season at Misha’s Vineyard has been really mixed. In my last update, rain was falling and we received over 40mm in one day – which is not typical of Bendigo. The dry and even start to the season quickly changed to being varied and wet which more than topped up our soil moisture reserves. Since that rain, the winds have picked up and kept the vineyard crew on their toes ensuring all of the emerging vine shoots are safely tucked up in the trellis where they would be safe…we thought! They survived a powerful south-west wind gusting almost 90km on the 25th of November But then in the early hours of the 28th of November, a big norwestly hit with the intensity of a high-pressure water blaster and it knocked out a few large shoots and damaged some of the leaf structure. We will compensate for this later in the season by manipulating the cropping level to some degree although the vines have a way of repairing themselves by pushing secondary growth to replace lost spur position. This will mean extra work tucking and thinning later. We have also stepped up our irrigation yet again as the ground dries out to evaporation with the winds.

Shoot thinning in the Central Otago sun on Ski Slope

Shoot thinning has progressed very well, starting with the younger vines of the House Block, moving up the vineyard from early areas of advancement. We moved back down from the Top Block to complete the Sauvignon Blanc on the 24th of November. This year we had a team of 15 people who handled the pressure well and since then we have dropped the staff number back to eight (our lucky number!). The crew is predominantly French and I’m hoping they are not here to sabotage our wine! Just as a test, they were given the task of bud rubbing all the suckers from the base of the vines which is really back-breaking work. But these battle-hardened veterans completed the job and I’m now very confident of their best intentions! So with the vineyard now all tidied up, we’re about to carry out our second herbicide spray.

Our French team at work

Our organic trial blocks have given us mixed results and we have learnt a lot since heading towards this spray-free regime. We believe that it’s mainly the age of our vines that are not handing the environmental stress of both the weather conditions and the fragile soils they are on. Perhaps the large area we chose was a little bold for our first trial but we soon narrowed it down to a more manageable area as soon as it was evident that some vines were not performing as well as others. There are marked differences row to row when comparing our two methods of farming. (And the jury is still out on whether organic grapes make better wine anyway!) We have found one of the organic trial blocks has given us some very good control on one of our more vigorous areas – Olly’s prized Abel Pinot Noir vines – and this has lead to less lateral growth and less wind damage as the vines had less turgidity to them hence they could handle the wind a little better. The variation in our soils has been the largest challenge; they just do not have the fertility and structure to support the vines during times of stress. The biggest learning – do not do partial trial blocks of organic vines as it leads to greater variability in the block and is hard to manage! Used as a tool to devigorate those vines in a block where the spring growth has resulted in very fast growth, could be very successful but it is very difficult to give some vines more water and Nitrogen than others and it means that either some will get too much and others not enough. As soon as we saw that some vines were suffering we went through the rows and sprayed the under-vine area with herbicide, removed suckers and dropped bunches on the short shoots to focus the vine’s energy in the right areas but unfortunately they still suffered a little in the process. There will be improvement as flowering finishes and the vines go into a period of accelerated shoot growth but they will not benefit from the same healthy start that the herbicide-treated vines had. Lesson learnt!

Flowering on the "Abel" Pinot Noir vines

We are over half-way through flowering now and things have gone slightly differently this year to last year. Pinot Gris seems to be flowering much earlier than normal but in general the vineyard has flowered consistently from the bottom of the vineyard up to the top. I have found that vines that were cropped slightly heavier are behind the vines that were not. Overall temperatures during flowering have been on the warm-hot side suggesting big bunches which we remember well from last year. The younger blocks have already had bunches on short shoots removed and we’ve also done that on some of the blocks that do reach full canopy height. This should give these vines more strength and energy to promote stronger shoot growth.

We have been on the ball with our sulphur spray regime given the weather conditions – it pays to have your own canopy sprayer so you can spray when you need to. I am happy the vines are receiving the appropriate coverage given the growth, although I will always remain on the edge of my seat after last January’s overcast conditions which required real vigilance to protect against disease. We have begun some lateral thinning and minor leaf plucking on some more advanced blocks to refine the openness of the canopy which will aid in light and spray penetration. So far it is going well but will continue to tuck up growing shoots as required. Generally across the board we have 2 – 3 wires up and just starting to get the wire to the fourth clip height. We may start trimming just before Christmas but I would say the majority will be done after Christmas/New Year. Also this week we will have everything mown and tidy and will be very much up-to-date. I’m looking forward to a stinking hot summer this year! Generally given the weather conditions, the vineyard is looking very good. Fingers crossed for the rest of the season.

All the best for the festive season on behalf of the vineyard staff at Misha’s Vineyard.

Sam Kim – Wine Orbit, November 2011

administrator — Mon, 21 Nov 2011 03:06:41 +0000

Will Hong Kong become an important place for New Zealand wine?

Most people visit Hong Kong to shop and eat.

My recent trip to this former British colony, sponsored by the Government of the Hong Kong Special Administrative Region, was to attend two major international wine events – the Hong Kong International Wine & Spirits Fair and Wine Future Hong Kong 2011.

Click here to see the full story

Misha’s October Feature in Wine Business Magazine (WBM)

administrator — Sun, 20 Nov 2011 19:27:23 +0000

Waipara – Shaken not Stirred

It’s just over a year since the first earthquake hit Christchurch but that September shake was just an aperitif as another was served on the city nearly six months later causing major devastation. In this feature, Misha looks at Waipara – one of New Zealand’s up-and-coming wine regions located just 50 minutes drive north of Christchurch’s main quake zone- to see how they are faring. Although shaken, it seems wineries in the region have not been stirred from their resolve to put Waipara on the tourist map. They now share a stronger commitment than ever in working together as a community to become “the most exciting wine and food region in New Zealand” – their newly adopted mantra.

To read the full article download the PDF version below.

Waipara – Shaken not Stirred – Download PDF

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