Misha's Vineyard

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.
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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:
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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

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

Leaving nothing to Chance – by John Hawkesby

A prediction. A relative new kid on the Central Otago block, Misha’s Vineyard, will be the next big thing. Why? Because the wines are consistently so very good, the owners Misha and Andy Wilkinson are possessed with a desire to leave nothing to chance, their vineyard site is lovingly tended and they have Olly Masters, formerly of Martinborough’s Ati Rangi, one of the smartest winemakers in the country.

Download PDF. Canvas Magazine NZ Herald, 1st Oct 2011

NZ Herald on-line link

NZ’s finest wines make way into Asia
By OH ING YEEN

EIGHT is not only considered a lucky number for the Chinese but also for Misha’s Vineyard, a New Zealand wine producer.
According to its director Misha Wilkinson, they have Chinese history on their vineyard and everything on the vineyard seems to be in eights.
“When we found the land, it was just a big sheep farm and we thought we were the first people there.
“However, we found out that in 1860s-1980s the Cantonese were here; they first went to Australia for the gold rush in 1960s and later came to New Zealand,” she said.

Download PDF. NZ’s finest wines make way into Asia Star Metro

Wine Ways

“Setting out from Asia, our home for many years, we wanted to find the best place in the world to grow cool climate grapes and most particularly Pinot Noir – the “holy grail” of grapes and also the most difficult to grow”, says Misha Wilkinson of her impetus for starting he own winery in New Zealand seven years ago.

After 18 months and much walking over potential vineyard land, Wilkinson and her husband, Andy, found themselves standing on the dramatic lakefront terraces of Bendigo Station, a high country sheep station in the Central Otago region of New Zealand where some of the world’s finest Merino wool is grown. The couple knew instantly that this was the site for Misha’s Vineyards.

Download PDF. Wine Ways, Wine & Dine Magazine

Misha’s Vineyard ‘Limelight’ Central Otago Riesling 2010 – 5 Star

The medium-dry Riesling, fermented to 11.5% alc. and 27 g/L rs, 30% fermented in older French oak by natural yeasts. Brilliant pale straw-yellow colour with light green hues, the bouquet is redolent of limes, white florals and honeysuckle, softly full with excellent depth. Medium to taste, rich floral and honeysuckle flavours burst on the palate, and become mouthfilling, the sweetness adding a dimension of lusciousness. Excellent zesty acidity provides good tension and balance throughout the long, lingering finish. A wine with a hint of opulence. Serve with seafood, especially crayfish, and mildly spicy Asian or Middle Eastern dishes over the next 5-7+ years. 478 cases made. 18.5/20 Apr 2011 RRP $25.00

To visit Raymond Chan Wine Reviews go to www.raymondchanwinereviews.co.nz

Central Otago – by Cameron Douglas MS

Master Sommelier Cameron Douglas reports on his recent visit to Central Otago in the Thirst section of the July 2011 edition of Hospitality Magazine.

“The majestic landscape that surrounds you when you step off a plane at Queenstown airport is a showstopper. My wife and I were excited to come back to this region for another wine adventure – the purpose of the visit was to experience first-hand the vineyards and stories of Locharburn and Misha’s Vineyard”.

Download PDF of the article Central Otago, by Cameron Douglas

Wine growing combines science & technologies by Remi (HKEJ)

[Translated] Vineyards are mostly found in the central part of Otago, it’s the most southern wine growing area in the world. Those vineyards are all developed at the ice-capped gully 200m to 400m from the sea level.
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