Misha's Vineyard » Andy Wilkinson

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.

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

Misha’s Vineyard Joins in Jebsen Fine Wines 20th Anniversary

administrator — Mon, 14 Nov 2011 22:40:56 +0000

Misha shares the experience of being invited to one of the most glitzy black tie dinners of the year!

How often do you get invited to a black tie dinner in Hong Kong at the landmark Mandarin Oriental Hotel with a wine selection that includes vintage Bollinger champagne plus selected vintages of Penfolds Grange, Chateau Mouton Rothschild, Robert Mondavi Reserve, Frescobaldi, and Taylor’s Port? In fact on this special evening there were 10 wines selected to match a menu that was spectacular – both in taste and presentation! It was undoubtedly the most sublime evening of food and wine I’ve ever experienced in Asia!

Andy with Kevin Chan of Jebsen Fine Wines

The occasion was the 20th Anniversary of Jebsen Fine Wines – our distributor in both Hong Kong and China. Jebsen & Co is a private trade firm that was established in 1895 by a couple of Danish seafaring cousins who established trading routes between China and Europe. Over the years Jebsen has evolved into a diversified business coverings chemical, engineering, oil & gas, as well as metals & mining sectors and also become a sophisticated marketing, distribution and logistics company stewarding a portfolio of luxury yacht, camera and watch brands (including Raymond Weill) and even Porsche cars – a brand they have represented in Hong Kong for nearly 60 years and in China for the last 10 years! One of the newer divisions is the Fine Wine group but even that has twenty years of solid trading and has built an enviable reputation as one of the largest independent importer and distributors of premium wines and spirits in Greater China!

Main course was served in a porcelain lined book!

All 200 guests at this special dinner were individually welcomed by Chairman Hans Michael Jebsen, grandson of the founding partner who joined the company thirty years ago, and after a glass or two of Bolly we took our seats at the spectacularly dressed tables. There were many sublime food and wine matches but one of the most inspiring courses was served in a book! The waiting staff carried out piles of what appeared to be bound books which were presented to everyone. When the books were opened, they revealed a beautifully plated main course on a porcelain lined interior. Everyone reached for a camera or a mobile phone to capture the unique presentation of the course – in fact throughout the night it would have been hard to find someone who wasn’t taking photos of various courses! Even the San Pellegrino water (also a brand in the Jebsen portfolio) had special Bulgari packaging! The dessert course was also a very clever presentation as it looked exactly like a mango but was so much more than just a mango and the selection of cheeses on a two level glass platter also produced gasps of amazement. It was food presentation at its very finest but then we were at the glamorous Mandarin Oriental – a hotel which continues to be the vanguard of luxury with an enduring reputation for their legendary service.

Just over 40 principals from Jebsens’s wine brands attended the dinner, as well as the Jebsen Fine Wine team and over a hundred guests from Hong Kong’s top hotels and restaurants. Congratulations Jebsen Fine Wines – a fine achievement and a fine way to celebrate!

Misha

Misha’s Vineyard Joins Jebsen stand at HK International Wine & Spirit Fair

administrator — Mon, 14 Nov 2011 01:20:07 +0000

Misha reports on the Hong Kong International Wine & Spirit Fair

It is the second year that Misha’s Vineyard has been part of the Hong Kong International Wine & Spirit Fair with our wonderful distributor Jebsen Fine Wine. This was the fourth time this show has been held and in that time it has become Asia’s biggest wine show and held in a city which is now the focal point of wine business in the Asia Pacific region and a the largest wine auction centre in the world! More than 19,000 buyers from around the world attended the Fair and although that attendance was up 40% over the previous year, it actually felt like there were slightly fewer people than last year but that could also have been because that attendance was spread across a staggering 930 exhibitors from 37 countries! In addition to the trade buyers, nearly 20,000 public visitors took the fair’s final day up nearly 40% over last year’s attendance at the public day.

Andy "on duty" at the Jebsen booth

Taking pride of place just inside the main entrance to the Fair was the Jebsen Fine Wine stand – a location that was unbeatable! And with Jebsen’s portfolio of wine clients, it was a stand that attracted much attention and many photographs! There were 10 of Jebsen’s brands represented on this year’s stand including Champagne Bollinger, Taylor’s Port, Baron Philippe de Rothschild, Robert Mondavi, Luce (by Frescobaldi), Chateau d’Esclans and Grey Goose Vodka! With a line-up of amazing brands like that, it was indeed an honour to be part of the Jebsen family.

There was also a special reason to celebrate at this year’s Fair as it was also the 20th anniversary of Jebsen Fine Wines and on the opening day of the Fair, Mr Hans Michael Jebsen, chairman of Jebsen & Co, was at the stand to toast the anniversary with staff and the winery principals. In fact a small glass of Bollinger was how the following two days started as well! It was a little treat that helped in facing the 9 hours of standing on the booth each day!

It was an exhausting event but wonderful to have been there and very important in our strategy to build a strong brand in the region! Thanks to all of our trade friends and media who came to say hello whilst we were there. See you next year?

Misha’s Vineyard Launches in Shanghai

administrator — Mon, 07 Nov 2011 09:57:31 +0000

Misha’s update on the recent launch of Misha’s Vineyard Wines in China

Misha & Andy with some of the Jebsen team

Shanghai is the largest city (by population) in China and in fact it’s the largest in the world – and it just became one of my top 3 favourite cities! Misha’s Vineyard wines are now distributed in China through Jebsen Fine Wines – our distribution partner in both Hong Kong and China. Jebsen have the most fabulous teams and they are a company with amazing links into the greater China market having initially started in 1895 as a shipping agency that quickly developed into a trading company. Now the Jebsen Group are a leading marketing and distribution organization for luxury brands and across China representing such brands as Porsche, Bosch, Raymond Weil and Pentax. The wine division also represents leading brands including Frescobaldi, Robert Mondavi, and Laurent-Perrier champagne along with many others, so it’s a great privilege that they are our partner in this important and fast-growing market.

After a day of training the Jebsen Fine Wine team in our wines and visiting some of the most luxurious boutique hotels in Shanghai to introduce them to Misha’s Vineyard wines in order to get them listed in all the right places, we held our first wine dinner on the 1st November in a private dining room at the luxurious JW Marriott Hotel at Tomorrow Square. We had 25 guests, comprised of both customers and trade guests invited to attend the sumptuous dinner. We even had some friends from the US who happened to be visiting Shanghai at the time join us for the dinner. (It was great to see you Colleen!). It was a really fun night and we enjoyed the most spectacular views over Shanghai.

In Shanghai, we already have wines listed at M on the Bund, the House of Roosevelt, a few more amazing places with many more hotels about to list our wines. Andy and I look forward to spending more time in this fabulous city and are planning to do education on New Zealand wine with our winemaker Olly as this is a market with plenty of money to spend but just a little more convincing that New Zealand wine is a good alternative to French wine which still dominates the market of course!

Private Dining Room at JW Marriott, Shanghai

Here’s the menu from our special Shanghai dinner.

Raspberry Sangria Sorbet, Lemongrass Jelly and Amaebi with Lime

Green Tea Smoked Bay Oyster and Chanterelles Mushrooms
Misha’s Vineyard Lyric Riesling 2010

Bamboo Clam “a la Plancha “with Citrus Fruits on Spiced Leek Compote
Misha’s Vineyard The Starlet Sauvignon Blanc 2009

Confit Black Cod in Sichuan Pepper, Tomatoes and Fennel with Provencal Olives
Misha’s Vineyard Dress Circle Pinot Gris 2010
Misha’s Vineyard The Gallery Gewurztraminer 2010

Grilled Wagyu Beef Strip loin and Potato in different Textures
Misha’s Vineyard The High Note Pinot Noir 2008
Misha’s Vineyard Verismo Pinot Noir 2008 (Reserve)

Bitter Chocolate Soufflé and Ice Cream with Truffle

Thanks to the wonderful Jebsen team including Sarah, Christine, Stephen, Thomas, Ken, Ryan, Vivian, and Ken for making our first visit so successful. See you all soon!

Misha’s Vineyard supports “Project Gold” in Central Otago

administrator — Mon, 17 Oct 2011 02:19:58 +0000

The kōwhai is one of Otago’s best known and loved indigenous trees and is ingrained in our history and Maori culture. Kōwhai trees once flourished throughout Otago with golden flowers lighting up the hills in spring, attracting visitors and birds. Over time the agricultural development reduced the number of kōwhai to just a few stands in some of the less developed gullies and hillsides.

Rich planting a kōwhai

Project Gold is a Department of Conservation (DOC) initiated project dedicated to the protection and enhancement of kōwhai trees in Otago. In September Vineyard Manager Rich Williams and owner Andy Wilkinson attended a session by Department of Conservation on the process of establishing new stands of kōwhai in Central Otago and decided to purchase seedlings for spring planting.

Two areas have been initially identified – Ah Foos House – our replica gold miners hut on the rocky outcrop in the Top Block, and the entrance road into the vineyard. Ah Foos seemed the ideal starting point. A new irrigation line was installed and trenched into the hard rocky ground to ensure the kōwhai along with some other native bush species also planted in the surrounds would be able to get a good start. Rich and vineyard hand Sue Reid planted a perimeter of plants around the outer boundary and some more plants in alongside the walls of Ah Foos house. We hope the gradual development of these small stands of native plants will enhance the natural look of the vineyard and encourage native birds – tui, bellbirds and kaka to the hills.

As DOC has stated in its literature, this is a community program to encourage people and businesses to plant small stands in their gardens or on their properties. Just a few trees planted in every part of Central Otago in support of the larger programs along the Central Otago Rail Trial and in public areas will bring a new interest in this spectacular New Zealand native.

Canvas Magazine, New Zealand Herald. 1st Oct 2011

administrator — Tue, 04 Oct 2011 04:10:52 +0000

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

Learning about New Zealand Wines in Kuala Lumpur

administrator — Tue, 16 Aug 2011 01:17:22 +0000

Misha’s Vineyard Training at Taylor’s Uni, Malaysia

Our activities with our distributor, CK Chew, of Finlux in Malaysia included some training at Taylor’s University – which is now the largest and most established hospitality and tourism management school in South East Asia. They have a state-of-the-art modern campus adjacent to a 5 acre lake and they also have the most amazing facility to conduct wine training! Andy, Olly and I presented for nearly two hours to a group of almost 30 students, starting with an overview of what is New Zealand famous for – including of course the All Blacks and Lord of the Rings – and fantastic wines! We also went into detail why New Zealand uses screw caps, what New Zealand’s key varieties are and where they’re grown, and what makes New Zealand wines unique. Of course Olly also took them through 5 wines from Misha’s Vineyard explaining every aspect of the varietals tasted along with a backdrop of some stunning visuals of New Zealand.

Joaquim Dias Soeiro, is the Programme Director at Taylor’s, and he was delighted to be able to offer his students the opportunity to learn about wine from a real winemaker! Olly did a wonderful job explaining everything from TCA to the benefits of oak barrels and even how to evaluate and score wines.

Talking to the next generation of Asia’s sommeliers and hospitality managers is a great way to influence the trend toward New Zealand’s vibrant wine styles. The group was keenly interested in all aspects of New Zealand wines, and continued to ask many very good questions about the wines, packaging, storing and tasting well after the session finished. We are very confident this group of students will join the Malaysian hospitality industry with a keen knowledge and interest in New Zealand.

And as a result of visiting Taylor’s Uni, Misha has ended up with a lot more friends on Facebook with many of the students wanting to come to New Zealand to help with the next harvest! See you all in Central Otago!

Misha’s Vineyard Trade Dinners, Wine Dinners and more in Singapore!

administrator — Mon, 15 Aug 2011 01:58:51 +0000

Misha’s update on our recent trip to Singapore

Olly, Misha and Kori at OSIA

We love working with our Singapore distributor, Crystal Wines, who really ensured we met with all the key F&B folks while we were in Singapore. On Monday 1st August, they organized a trade dinner at Victoria Peak, a wonderful Chinese restaurant at Suntec City, for 50 people. Guests were invited to come and do a formal tasting of Misha’s Vineyard range of wines followed by a multi-course Chinese banquet. Many of Singapore’s 5 star hotels and clubs were represented at the dinner including the Sheraton Towers Hotel, St Regis Hotel and Republic of Singapore Yacht Club. And some of Singapore’s best restaurants came too including folks from Flutes at the Fort, Lawry’s Prime Rib, Orgo Bar & Restaurant, Que Pasa, Renn Thai, Bali Thai, and many more.

The Chefs at OSIA

The following evening we held a Misha’s Vineyard Wine Dinner at OSIA – with celebrity chef Scott Webster, who ensured it was one of the best dinners we’ve ever experienced! OSIA is a premium restaurant which is part of Singapore’s Resorts World, a huge Casino complex which has a variety of restaurants and hotels within it. The best menu match at the dinner was the Sea Salt & Vinegar Cured Petuna Ocean Trout with Honey Pineapple Dressing with our Misha’s Vineyard ‘Limelight’ Riesling – sublime! We had lots of friends attend the dinner. Thanks to you all for your support – it was great to see so many Singapore friends again. And thanks to the gorgeous Kori Millar – a Kiwi gal who runs OSIA and ensures it’s a five star experience for everyone, every time!

Misha's Team with Kim Drew at The Cliff

We also visited a few wonderful places whilst in Singapore where our wines are sold including the Marina Bay Sands Hotel & Casino who have our Sauvignon Blanc and our specially labelled Misha’s Vineyard “Lucky 8” Pinot Noir throughout the hotel and in their High Rollers Club “Paiza”, and popped in to see Kim Drew at The Cliff restaurant at Sentosa Resort & Spa

Michael Franco, Good Living, Straits Times 14th November 2010

administrator — Sun, 14 Nov 2010 11:08:49 +0000

Passion and Experience, The Perfect Blend

Michael Franco talks to the power couple behind New Zealand’s young superstar winery, Misha’s Vineyard

Good Living – Download PDF