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

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 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.

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.

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Rich Williams

It was a cracker start to the Spring with warm temperatures and less wind than usual. The soil was very dry for this time of year so the irrigation was on early on some of our blocks with light soils ensuring the vines had plenty of moisture to the rootzone. Our Aquaflex soil moisture sensors help us understand our different soil types and improve our water use on the vineyard so as to not over irrigate and cool down the soil which is a fine balancing act. As I speak, rain is pouring down and temperatures have cooled down considerably giving a typical yellow look to the leaves as growth slows.

Work disbudding canes and extensions during pruning has paid off with improved growth overall in these sections. Comparisons of the different techniques are clear to see in the images below. This will inevitably give a better and more even start without the pressure of immediate shoot thinning to take the pressure. We have started removing lower buds on the underside of extension canes to ensure they catch up early but the advantages of early bud removal during winter dormancy has its merits. Inflorence position has a close basil proximity indicating smaller sized bunches for the season ahead which is what we want for concentrated wine flavours.
This last month we were audited by Sustainable Wine NZ and passed with flying colours. The auditor was very impressed with the amount of detail we had gone into and we did more than enough to fulfil our obligations towards the scheme.

Work has progressed very well with the internal roading and drainage around the vineyard. We have tried to improve water runoff from the steep vineyard faces and direct it into guttering away from the roads. This will improve erosion if we get large amounts of rain like we are now experiencing. I intend to apply a liberal layer of gravel to these areas in the coming days to permit a safer and more enjoyable drive around the perimeter of the vineyard and stop the dust blowing onto our precious fruit once it is harvested. Irrigation has been installed around Ah Foo’s hut which was trenched in under the road from a redundant water line. This enabled the first native planting of Kanuka, Kowhai, and native tussock around the old hut. Once established it should increase shelter in the area and the Kowhai will eventually encourage native birds to feed – though hopefully not grape eating ones!

Our Abel rows - hand mowed under-vine

So we are all on track for the coming season. Our wires have been dropped ready to cater for growing shoots. All damaged posts have been repaired with some minor maintenance to the wind shelter rows. Irrigation lines have been flushed to remove excess build-up of silt and grime within the pipes to stop the dripper emitters from being blocked up to permit more even distribution of water to the vines. Herbicide spraying has been carried out on all sections other than our organic trial blocks. Our first application of sulphur to prevent powdery mildew has been done and will look to do our second this week if the weather will allow.

Sadly we say good bye to Sue who has been with us for 2 years now and will be heading across the Tasman to Perth for a bit of a change in lifestyle. Next month we will be appointing a new caretaker to the team who will help out with some of the rabbit control, maintenance, and tractor work.
Other than that, we’re ready for whatever the season will bring.

Rich.

It’s one of the toughest times for the New Zealand wine industry with production excesses and market dynamics creating risky and volatile trading conditions. Whilst most wine producing nations would consider it a bear market for selling wine, New Zealand is still bullish about its liquid assets and seems better placed than most for a strong recovery.
With New Zealand’s biggest trading partners being the UK, Australia, and the US, rampant currency fluctuations are creating serious fiscal pain for exporters. Added to the exchange rate woes, the 2011 harvest was an unexpected 328,000 tonnes with 23% more grapes being picked than the previous year. However Philip Gregan, Chief Executive Officer of New Zealand Winegrowers (NZW) still believes wineries can proceed with “cautious optimism”.
In the first of this two-part feature Misha Wilkinson reports on the biennial New Zealand Wine Exporters’ Forum held recently in Blenheim, Marlborough, and the predictions and opportunities that lay ahead for New Zealand wine.

To read the full article download the PDF version below.

Trading Places – Part 1- Download PDF

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“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

“Since New Zealand doesn’t have a presence on the track at the Formula 1 it’s nice that we get a showing at the prestigious Paddock Club” said Misha Wilkinson, who owns Misha’s Vineyard Wines with her husband Andy.

An initial group of over 70 white wines were taste-tested separately for four different hospitality categories including the Formula One Paddock Club during the extensive selection process. The tasting sessions included three rounds of blind tasting by Singapore GP’s key management, select groups of corporate clients, as well as professional wine connoisseurs.

“We are delighted to complement our current world-class menu selection with the addition of this premium Sauvignon Blanc. Through a rigorous selection process, we ensure that the selected wines perfectly enhance the synergy and balance with the food being served,” said Lea Yuen Ming, Food and Beverage Director, Singapore GP Pte Ltd.

Misha’s Vineyard is one of the very few Central Otago wine producers growing and making Sauvignon Blanc. “We only have two hectares of Sauvignon Blanc, which is grown on such a steep slope that we can only hand-pick it when walking down the slope, not upwards” explains Misha . “Our style of Sauvignon Blanc, which is made with a portion of the wine fermented naturally in old French oak barrels, is different to the Marlborough style and I think it shows that Central Otago is a very versatile region and can produce great white wines as well as Pinot Noir”.

Misha’s Vineyard ‘The Starlet’ Sauvignon Blanc is continuing to live up to its name and has also just been chosen to be served by the glass for the next twelve months at the brand new nightclub Avalon which opens in Singapore on the 16th September. Part of Steve Adelman’s multi-billion dollar Marina Bay Sands complex, Avalon will be housed in the phenomenal architecture of the Crystal Pavilion, designed by world renowned architect Moshe Safdie. Avalon is positioned not just as a nightclub but as a lifestyle destination and promises to bring Hollywood glamour to Singapore. “It’s certainly appropriate that a wine called ‘The Starlet’ is part of that experience” says Misha.

Misha’s Vineyard wines are distributed in Singapore through Crystal Wines and in New Zealand through Negociants New Zealand.

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Race Notes:

• 2011 FORMULA 1 SINGTEL SINGAPORE GRAND PRIX runs from 23rd to 25th September 2011 with the race being held at 8pm on Sunday 25th September. This is the third time that Singapore has held this race and already it has earned the title of “the jewel in the Formula One crown”.

• Singapore first staged this event on 28th September 2008 – it was the first-ever night race in FORMULA ONE history.

• The 5.073km-long Marina Bay Street Circuit, with 61 laps, offers a combination of long straights and fast and demanding turns, providing drivers with a gruelling challenge.

• The Singapore Formula One Paddock Club™ is situated in the Pit Building directly above the Formula One™ team garages. Unrivalled views, unparalleled access, seamless service and the finest cuisine and wines are all provided with an extraordinary attention to detail. A 3-day pass costs approx NZ $13,722.

Race information www.singaporegp.sg
Paddock Club www.f1corporate.com/f1-races/singapore/paddock-club-singapore

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 – but not related to the Grand Prix event.

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.

Download PDF Press Release

If small is beautiful, then when you have 631 of New Zealand’s 697 wineries categorized as small, then you’d have to logically conclude that New Zealand wine is essentially…beautiful. Of course that’s no surprise at all for Kiwis but what may be surprising is how small can also be viable – especially in these tougher times!

In the July issue of Wine Business Magazine, Misha looks at four boutique New Zealand vineyards and looks at what makes them different – and successful. If you’re a boutique producer and charging premium prices for your wine, it’s a given that you need to be producing outstanding wine. But in an increasingly competitive marketplace, you also need to have that sector factors, stories and advantages that set you apart as a producer and make your products unique and special.

To read the full article download the PDF version below.

A Small Advantage- Download PDF

To subscribe to WBM – click here

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

Why does New Zealand call its wine Syrah when its larger neighbor calls it Shiraz? Are we being a little pretentious, peut-être?

In the June issue of Wine Business Magazine, Misha investigates the origins of this much talked about variety and why it’s creating such a media sensation. Misha talks to winemaker Warren Gibson from Trinity Hill and Bilancia, wine commentator Sam Kim, as well as Steve Skinner from Elephant Hill Estate, to understand why people are even talking about Syrah given so little of it is planted in New Zealand. The question is whether Syrah is ever likely to be New Zealand’s next coup in the world of wine or remain just the domain of artisan producers.

To read the full article download the PDF version below.

Excusez-Moi, C’est Syrah! – Download PDF

To subscribe to WBM – click here

With another harvest completed in New Zealand and an ever-increasing volume of Sauvignon Blanc, is it a case of too much of a good thing?

In the May issue of Wine Business Magazine, Misha talks to some key figures in the New Zealand wine industry, including Neal Ibbotson from Saint Clair, one of the country’s biggest Sauvignon Blanc producers and Clive Weston from Negociants New Zealand, on their view of the delicate balance of supply versus demand. With increasing production the question is whether New Zealand still has room for growth with its signature variety.

To read the full article download the PDF version below.

A Blanc Check – Download PDF

To subscribe to WBM – click here