Articles

• Amazing reviews for Lawson's Dry Hills Pinot Gris 09

  4 Stars Winestate Regional Tasting, March/April 2010 edition

   

   

  Exquisitely balanced wines the aromas are of apples and peaches whilst the palate displays ripe stonefruit in an opulent style. Finish is rich and persistent and this is another high quality wine from this outstanding winery.

  4 Stars - Tiz Wines.com. 27 Nov 2009

  A powerful floral and spicy bouquet is followed by a lightly tangy off-dry, long, luscious, fruity palate.This is a stunning wine which will charm and win many devotees. A must to buy and drink over the summer!

  The Press, Christchurch, Dec 16, 2009

   

   

• Great Reviews for Envoy 2007 Riesling!

  .

• KIWI CELEBRITY CHEF CREATES OUTSTANDING MENU AT AMISFIELD WINE COMPANYS BISTRO QUEENSTOWN

  Emett has been in charge of Gordon Ramsays North American ventures, in his role as Executive Chef de Cuisine at Gordon Ramsay at The London New York and West Hollywood, and is currently preparing to open Ramsays first restaurant in Australia ? the maze and maze Grill Melbourne.

   

  His exclusive appearance at Amisfield was a sell out with 150 people from all over the country taking the rare opportunity to meet New Zealands most famous chef and sample his unique cuisine style.

   

  'The lunch was an overwhelming success and we are very proud that our staff were able to create such a seamless event for a chef of Joshs calibre, 'says General Manager Fleur Caulton. ' Everyone involved from management to the kitchen, waiting and cellar staff went the extra mile to ensure that the entire event ran smoothly.'

   

  'We have had such a positive response from everyone who attended. They loved the food and the Amisfield wines, which we matched to each course. Our guests also had the opportunity to mingle informally with Josh who was keen to meet as many people as possible. He certainly loved being home and preparing food for an appreciative local audience.'

   

  Emett says creating a menu for a 'home crowd' was a fantastic experience.

   

  'There was definitely a bit of pressure coming home because Ive been away such a long time. The higher the level you cook the more pressure there is. But Amisfield is such a great venue and the lunch was planned as a relaxed and informal function and thats why it worked so well. I spend my life doing fine dining and this was such a good chance to do it the Kiwi way.'

   

  The menu highlighted fresh, seasonal and simple ingredients, in line with the Amisfield philosophy of 'Grown Not Made.'

   

  'In New Zealand we can focus on seasonal produce because unlike other places, such as Europe, we dont have choices and thats a good thing,' he says. 'Seasonality is such a big part of eating here.'

   

  While he has been involved in the Gordon Ramsay Empire for the past ten years Emett still considers himself a New Zealand chef.

   

  'I trained overseas but I am still very much a Kiwi. Working with Gordon Ramsay has allowed me to develop my own style. There are no boundaries with him and thats the reason I enjoy it, because I do have so much freedom.'

   

  Emetts Sous Chef John Lawson, who is to be Head Chef at the maze and Maze Grill Melbourne assisted him, but he also paid tribute to the Amisfield kitchen staff headed by Executive Chef Jason Innes for their part in the success of the day.

   

  'All the kitchen crew did their part well and it was a big call with 750 plates over five courses. That takes a lot of organisation.'

   

  The Amisfield Josh Emett Degustation lunch was:

  Carpaccio of Roasted Aubergine accompanied by Amisfield Pinot Gris 2008

  Citrus and King Salmon accompanied by Amisfield Sauvignon Blanc 2009

  Tortellini of Rabbit Confit accompanied by Amisfield Pinot Noir 2007

  Loin and Shoulder of Cardrona Lamb accompanied by Amisfield Rocky Knoll Pinot Noir 2006 Peach Chiboust accompanied by Amisfield Noble Sauvignon Blanc 2008.

   

  FOR FURTHER INFORMATION OR IMAGES:

  Contact: Fleur Caulton, fleur@amisfield.co.nz Ph +64 3 442 0556

  www.amisfield.co.nz

• A NEW FOX IN THE TOWN!

   

  Marlborough, New Zealand 11 November 2009

   There is a new Fox in town. John Belsham owner and winemaker of Foxes Island has recently created a new wine, Fox Junior by John Belsham. Fox Junior produces a Sauvignon Blanc and Pinot Noir from Marlborough.

  The name Fox Junior takes a cue from its namesake Foxes Island and a chapter from the life history of Sir William Fox and his adopted Maori son, William Fox Junior. The wines aim to deliver exceptional quality and everyday value to the consumer.

   

  When I judge wines, I look for wines that are well made, have regional distinction and are exemplary in their class. It is always exciting to see great wines that have a real sense of place and can still deliver on value? says Belsham. I have been fortunate that my various judging responsibilities have enabled me to stay connected to the consumer and to hear honest responses about the wines I choose. As a judge and a winemaker, it is certainly one of the most humbling and rewarding jobs that I do.

  I am really excited about Fox Junior says Belsham. Foxes Island has always been about small production, Estate driven wines that push the envelope in winemaking and intellectually challenge me as a winemaker on every level. But because they are Estate wines, they will always be limited in production. Fox Junior allows me to create wines that have a similar pedigree to Foxes Island but I can make them more widely accessible and at price points that are more user friendly? say Belsham. Now its my turn to ask consumers to be the judge.?

   

  Both wines are designated Belsham Vineyard Selections  which includes Belshams own Awatere Estate along with select vineyards that grow grapes to Belshams exacting standards. The suggested retail price in New Zealand for the Fox Junior 2008 Sauvignon Blanc is $19.99. The 2008 Pinot Noir suggested retail price is $28.99. The Fox Junior wines are distributed exclusively by Red & White Cellars in New Zealand.

  CONTACT:

  Foxes Island Wines

  Kelly K. Brown

  +64 (0)3 577 9243 ?? kbrown@kbcglobal.net

  P.O. Box 1039

  Blenheim 7240, New Zealand

  www.foxes-island.co.nz

• Putting Old Wine Barrels to Good Use

  Putting Old Wine Barrels to Good Use

  Winemaker/abalone diver refits oak barrels to smoke food

  Harvey Steiman. Wine Spectator.

  Posted: Sep 25, 2009

   

  Some vintners look at old wine barrels, sigh over how much they cost, and send them to the chipper. Quintin Quider sees barbecued oysters and smoked abalone. Quider, who grew up in Los Angeles and whose first job was diving for sea urchin, now divides his time between New Zealand, where he has a winery called Wild Earth in Central Otago, and a home in Australia near Brisbane. In the summer in Australia, you dont want to use your kitchen because its too hot,? he says as he peers into one of his smokers to check the progress of a rack of lamb. I use this as as an oven, a barbecue and a smoker.?

  Quider set up two of his prototype barrel smokers on the lawn next to Wine Spectators Napa office earlier this week to demonstrate not only what the smokers can do but how the results match with his wines. Naturally, the gang showed up to help eat the results. The consensus was unanimous.

  This is really cool,? Jim Laube says after a few bites of abalone and smoked duck breast cooked on the smoker, washed down with sips of Wild Earths Riesling and Pinot Noir. The smoke is very delicate. It doesnt bother the wines.?

  You can see how it works on my video. He bores several holes near the bottom of the barrel, which is set upright, and in the top, to allow air circulation. Two gas burners are fitted a few inches up from the bottom to allow a shallow pool of water to keep the smoker moist. Several racks fit into the barrel to hold pans for the smoking chips and grills for the food. The top few inches of the barrel flip up to allow access.

  The results were delectable. I especially liked the smoked oysters, which came out creamy and moist, with a lime, ginger and wine sorbet melted on top. Salmon, always good on the grill, picked up a refreshingly delicate whiff of smoke and came out beautifully moist in its PInot Noir marinade. And of course there was abalone. Harvested off Mendocino last weekend, he smothered them in sea urchin butter as they were cooking whole in the smoker. They emerged very tender, even in thick slices.

  The whole thing is for the barrel to add another dimension, like oak to wine,? Quider says. I dont like heavily smoked food. I dont want to cure the ingredients, just give them a light touch. But you could if you wanted to, just turn down the heat and let it smoke for hours.?

  Originally, Quider engineered the smokers for his own use, but reaction has been so enthusiastic hes working on having the innards manufactured so he can go into production. He plans to start by finishing the barrels himself, and then produce kits for wineries and amateur winemakers to retrofit their own old barrels.

  Quider stumbled into the wine business. He moved to New Zealand to work as a diver and discovered wine there. I didnt even know they made wine,? he laughs. Then I found Otago.? New Zealand wine fans know the crisp, vibrant style of the Pinot Noirs there. Wild Earth has been good, and improving steadily. I think we finally got it right in 2008,? he adds.

  Wow, a vintner touting the coming vintage. You have to hand it Quider. He learns fast. And smokes a mean abalone.

   

   

  WILD EARTH WINES LTD

  320 FELTON ROAD CENTRAL OTAGO

  PO BOX 234, CROMWELL 9342, NEW ZEALAND P/F 03 445-4841

  WWW.WILDEARTHWINES.CO.NZ