Misha's Vineyard

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

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!

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!

Tags: Andy Wilkinson, central otago pinot, Central Otago Pinot Noir, Jebsen Fine Wines, JW Marriott, Misha Wilkinson, Misha's Vineyard Wines, mishas vineyard, Sauvignon Blanc, The High Note, Wine Distributor

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The Season has started! An update post Bud-burst from Vineyard Manager – Rich Williams

Bud burst is finally here on the vineyard. We had our first buds appear on the 23rd of September which is pretty much on schedule. Starting in the usual spots in the House Block Pinot Noir, Lake Front PN Abel/ 6, and the Ski Slope PN 6. From here has progressed evenly up the vineyard over about a week. Sauvignon Blanc was the last to push but this is very normal for this variety. Growth so far looks relatively even on both spurs, cordon extensions, and canes.

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!

We have also taken our first step towards organic viticulture. This year will be a learning year to see what works best as far as weed management techniques are concerned. While our canopy spraying regime is straight forward, it is our weeds that need to be tamed in order to take that leap and be chemical free. So far we have used the weedeater to maintain the undervine area on our blocks which will go into our top tier Verismo Pinot Noir. While this was a slow process by hand, it will allow us to undergo some further investigation into the best under vine mower to use so that we can eventually move the rest of the vineyard into that program over time. There may be many rocks to pick up and the irrigation line may need to be raised however it will be in the best interests of the soil and our sustainable environmental involvement.

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.

Tags: central otago, central otago pinot, Central Otago Pinot Noir, Misha, mishas vineyard, Rich Williams

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Vineyard Manager Rich Williams give an update on the pre-budburst activities on the vineyard

Pruning on the vineyard is all but finished. We just have a few touch ups and blocks we are getting just right. It’s been an outstanding winter this year. While we have had plenty of snow low down on the vineyard, it hasn’t stayed around for long. We’ve had plenty of cracker frosts early on in the morning, but as the sun pops up above the mountains, it thaws to be a lovely day. The best thing about this winter is that we have not had the weeks and weeks of fog that we normally get.

This year we are two people down for pruning. Ryan has moved on and Ernst has been away since before harvest so we have been forced to cope with our small team of 3 and do our best under the circumstance. Thankfully our new Felcotronic electronic pruners have performed outstandingly and allowed us to speed up our work while protecting our now ageing joints from the burden of repetative strains which is common with pruning.

This year we have used a tractor mounted pre-pruning machine to trim off all last seasons growth to a shorter length so that the crew can follow up behind and tidy the spurs to 2 buds. It has been a lot easier to not have to pull these old shoots out by hand. The Sauvignon Blanc which is cane pruned has come up very well. At first I felt there may be a drastic yield reduction in order to get some strength into some of these vines on light soil. This year I have reduced the bud number considerably to force the vines into producing better apical region shoot growth to allow for stronger canes to be laid next year. Also using the disbudding technique to space out the buds on weaker canes accordingly and has come up better than expected and there will still be a sizable crop.

The young House Block has progressed well with the Pinot Noir completed early on and the Riesling just. This was a little more time consuming with additional laydowns and disbudding, and all fruiting wires being strained up to accommodate the vines now permanent form. I am very pleased with the amount of wire fill through here and the strength of the vines going forward. The under vine area has filled out with suitable low growing weed growth that is holding the ground together well preventing soil erosion.

Fertilizer this year is being applied via a tractor mounted spinner rather than a fast but expensive helicopter application this year. Using the tractor takes a lot longer and calibration is tricky, but I am satisfied it is going on well and even. This year we continue to improve on our base elements as well as some vital trace elements.

Both Dress Circle and High Wire blocks are looking great with full wire fill. These blocks struggled as their exposure to the wind can leave them a bit ragged but are now at their full potential. They are finally gaining good strength to cope with the elements. Spur spacing and bud number through here is spot on. The Top Block, being slightly older is at a consistent level and gaining in strength every year. In the Fruit Bowl block I have experimented with some Scott Henry style of pruning in the vigorous middle section of the block whereby 2 additional arms have been laid in order to further increase variability.

We have had 500 sheep in around the vineyard for the last month tidying things up. They have done a great job providing valuable manure for the vines. The next month on the vineyard will be all about maintenance. There are plenty of posts and end assemblies to fix. We also have some work to do on our internal vineyard roads where plenty of January rain has washed things out. Fixing some of the drainage will be on the priority list followed by a nice coating of gravel. Also some planting of Kanauka around Ah Foo’s house.

So lots to do – never a dull moment on the vineyard!

Take care – Rich

Tags: Ah Foo, central otago, central otago pinot, Central Otago Pinot Noir, mishas vineyard, Rich Williams

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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.

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.

Tags: Andy Wilkinson, central otago, Kōwhai, mishas vineyard, Project Gold, Rich Williams

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Trading Places – Part 1

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

To subscribe to WBM – click here

Tags: Chuck Hayward, JJ Buckley, Michael Walton, Misha, Misha Wilkinson, mishas vineyard, new zealand wine, New Zealand Wine Exporters Forum, Nielsen Pacific, Philip Gregan, Social Media, WBM, wine Business Magazine

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A Small Advantage

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

Tags: central otago, Central Otago Pinot Noir, Greywacke, Kevin Judd, Misha, Misha Wilkinson, mishas vineyard, Nick Mills, Rippon, Sam Neill, Two Paddocks, Urlar, WBM, wine Business Magazine

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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!

Tags: Andy Wilkinson, CK Chew, Finlux, Misha Wilkinson, mishas vineyard, new zealand wine, Olly Masters, Taylors Uni, Wine Distributor

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Millesime Restaurant.

Misha’s Vineyard Wines were formally launched into the Malaysian market on August 11th with a stunning dinner at Millesime restaurant. Chef Max Chin prepared some stunning dishes to match the range of Misha’s Vineyard wines now stocked by Malaysian wine and food company Finlux Sdn Bhd.

Attending the dinner were journalists, sommeliers and trade buyers from the Malaysian capital of Kuala Lumpur. The meal was a series of perfectly prepared small plate dishes including seared tuna, goose foie gras, Hokkaido sea scallops and venison loin. The desert was an amazing Cherve Goat Cheese with Macaroon delight which matched perfectly with Misha’s Vineyard Limelight Riesling.

Chef Max Chin left the kitchen once the food was out to provide entertainment – including getting our winemaker Olly Masters to perform a very brief “Haka” along with Finlux owner CK Chew.

We were truly delighted to see such good interest in the wines and to have a growing interest in New Zealand wines as a serious category of wines within Malaysia. With Asia emerging as a wine market the pure expressions and delicate flavours of New Zealand cool climate varietals is a perfect fit with the cuisine and palates of the region.

For more photos and information visit Misha’s Vineyard on Facebook!

Tags: Central Otago Pinot Noir, Finlux Sdn Bhd, Max Chin, Millesime, Misha Wilkinson, mishas vineyard, Olly Masters, pinot noir

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One of Singapore’s most established and popular wine bars – Que Pasa – hosted a wine tasting of Misha’s Vineyard Wines with our star winemaker Olly Masters presenting the range of wines. It was fantastic to see such interest from the mix of experienced wine aficionados to people who were quite new to wine. Some of the tasters were trying Gewurztraminer for the first time – and loved it!

During the introduction we talked about New Zealand and why New Zealand wine has made such a splash on the world stage in such a short period of time – and had them taste the “freshness and purity” that only can come from a country with such breathtaking beauty and pristine environment. We then went through a tasting of the Misha’s Vineyard wines that was accompanied by some delicious snacks put on by the Que Pasa team to match the range of aromatic white wines and Pinot Noir.

Singapore’s wine market continues to develop at a pace to match the F1! Misha and Andy recalled going to Que Pasa in 1995 when it was the only wine bar in Singapore. Now with wine bars and wine clubs all over the island city it was great to see the first one still delivering fantastic wines and food to its customers. As interest in wine develops in Singapore the style of wine from New Zealand is becoming even more popular. The palate style and Asian food match of our pure cool climate varietals is especially pleasing to Singaporeans looking for wines of elegance and texture.

Thanks to the amazing team at Que Pasa for a wonderful experience, to our great distributor in Singapore – Crystal Wines, and thanks to all those wine lovers who came along to try our wines. We plan to be back regularly to show you new vintages and continue our friendship.

Tags: Central Otago Pinot Noir, Gewurztraminer, Misha Wilkinson, mishas vineyard, Olly Masters, Que Pasa

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Excusez-Moi, C’est Syrah!

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

Tags: Elephant Hill Estate, Misha, Misha Wilkinson, mishas vineyard, Sam Kim, Syrah, Trinity Hill, Warren Gibson, WBM, Wine Business Monthly

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