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14th October – This month we have Saint Clair Family Estate from Marlborough with Alison Downs presenting.
The Saint Clair Family
Saint Clair Family Estate was established by Neal and Judy Ibbotson in 1994, having been viticulture pioneers in Marlborough since 1978. From their first vintage, when all their wines won medals, including gold, the name Saint Clair has been synonymous with quality and its award-winning record continues today.
Saint Clair is 100% family-owned, with the next generation also involved in the day-to-day running of the company.
Daughters Sarina and Julie both work within the business in sales and marketing after studying wine business marketing at Adelaide and have a vast knowledge of the wine industry. Son Tony is responsible for the design of all Saint Clair’s packaging, promotional material and advertising. He owns a design consultancy business, the Creative Method, in Sydney. Tony designed the original Saint Clair labels back in 1994 when he was a student and has been refining and expanding the range of Saint Clair labels ever since.
Our mission is to create world-class wines that exceed their customers’ every expectation.
Starter Wine
2019 Saint Clair Origin Pinot Gris Rosé
Wine Tasting
2018Saint Clair Pioneer Block 28 Pinot Blanc
2019 Saint Clair Origin Hawke’s Bay Viognier
2019 Saint Clair Wairau Reserve Sauvignon Blanc
2019 Saint Clair James Sinclair Chardonnay
2018 Saint Clair Pioneer Block 22 Pioneer Block Pinot Noir
2017 Saint Clair Origin Hawke’s Bay Merlot
Book it in now – Tasting: 14th October, starts at 8pm J’ville Community Centre – look out for our sign outside
An exclusive evening of excellent wines, delicious canapés and fantastic banter beaming right into your living room
As COVID-19 has altered the way both businesses and functions operate NZ-wide this year and next, the Hawkes Bay’s Winter FAWC celebrations were altered too.
FAWC notified all their regular attendees of a new event which was ‘FAWC Night In’. This was to be for an hour, 5-6 pm, on Saturday 15th August.
‘Gather up to 10 of our friends for an exclusive evening of excellent wine, delicious canapes and fantastic banter beaming right into your living room.’
The cost for people joining in for the virtual wine tasting was $250.00 for the hamper that held the contents for the tasting – this included five bottles of wine and the ingredients for the carefully matched canapes from the iconic Hawkes’s Bay Farmers’ Market and suppliers.
‘To discover the flavours of each of the wines, why different varietals have excelled in the varied terrain of Hawke’s Bay and to enjoy the witty tete-a-tete from the industry insiders.’
Our hamper arrived the Thursday before the event, and we refrigerated what contents needed to be in anticipation of Saturday! Along with the zoom meeting invite for the event.
So, we had:
5 x 75ml pours of wine
5 x bite-sized canapes
We had a lot of fun with this new format being tried out by region’s leading wineries and winemakers, the getting together with friends and the sharing:
Richard Painter – Te Awa Estate 2020 Cabernet Franc Rose’ – matching canape Origin Earth Takenga Gold Cheese with Berry Bees Manuka Comb Honey Tasting: strawberries, almost sweet but not too much Visually: blush in colourCanape brought out the saltiness in the wine – a really interesting match
Amy Hopkinson-Styles – Halcyon Days Wines 2019 Kotare Sauvignon Blanc/Gewurztraminer – matching canape Nieuwenhuis Goats Cheese on crackers Tasting: smooth on the palate, not the usual green apple taste, but pleasantly gooseberry-ish; had a small measure of pinot noir and gertz combined in it! Was quite a savoury taste Visually: pale yellow Canape was a well-matched selection.
Matt Kirby – Clearview Estate 2019 Chardonnay – matching canape Pig & Salt Pork Rillettes, Preserve & Co. Peach Chutney on Hapi Paelo Bread Tasting: highly anticipated as the last time we had this one at the Club is was from the first batch in new American Oak and tasted strongly of coffee! This brew was completely different and most enjoyable. It smelled and tasted like a buttery chardonnay – vegan friendly! Hand-harvested from their own block and naturally fermented Canape was a nice compliment to the wine.
Michael Henley – Smith and Sheth 2017 CRU Heretaunga Syrah – matching canape Pig & Salt Lamb Terrine with Hapi Paleo Bread Tasting: dark berries came through with a smooth-dry-ish after taste on the tongue – this had been a difficult vintage in the Bay to work with, but this could successfully be cellared for 7 years Visually: lovely dark red Canape was a nice compliment.
Julianne Brogden – Collaboration Wines 2018 Cabernet Sauvignon – matching canape Hapi Harore Cheese with OMG Cracker Tasting: blackberries on the tongue, most pleasant, this wine is 100% Cab Sauv from two sites Bridge Pa and Gravels and the grape variety is the last to ripen in the Bay. It has had two years in oak barrels and was very pleasant while being more sophisticated than the old Cab Sauv’s we remembered! This can be cellared for 10-12 years Visually: dark red Canape didn’t really enhance the wine any but was pleasant.
This was a strictly limited ticket numbers event, but I think we all felt it could have been a bit longer, as we enjoyed it so much! Would definitely recommend any upcoming events to members.
Pairing wine with cheese is far from rocket science—even the “wrong” matches will still taste (mostly) stellar. That being said, you didn’t spend who-remembers-how-much on that sommelier-led pairing course last year to be left in the dark when you need the advice—and the brie—most.
Here, we tapped three wine and dairy professionals for the top mistakes people make when matching wine with cheese, plus how to fix them. Because who says you need to host a crowd to fix yourself a fancy, delicious hors d’oeuvres?
Pairing Red Wine With Soft Cheese
According to Laura Werlin, a James Beard Award-winning cheese author, red wine typically has more tannins and low acidity which can cause soft cheeses to taste chalky. Instead, reach for an equally full-bodied, flavorful cheese, such as an aged cheddar, if you must drink a red wine. The tannins act as a palate cleanser, making each bite and sip just as delicious as the last.
Mismatching Intensity and Flavors
Reddit: A guide for pairing wine and cheese. Posted by Ralome
The pairing rule of ‘like with like’ rings true when pairing wine and cheese. “In general, white wines pair best with lighter, milder cheeses,” says Werlin. This allows the fresh, often fruity notes of the white wine to enhance the sweet creaminess of the cheese. In fact, Werlin suggests pairing most cheeses with white wines. An unoaked Chardonnay pairs well with an alpine-style butterkase or Swiss cheese while Riesling goes with asiago or Parmesan, and Sauvignon Blanc with cheddar or gouda.
Forgetting the Palette Cleanser
“When tasting a variety of cheeses with wine, it is always good to have a palate cleanser,” says Ken Monteleone, owner of cheese shop Fromagination. He recommends Potters wheat or white crackers, water crackers, or bread (like a plain baguette, nothing grainy)—they act like sponges to absorb any lingering flavors. Also, avoid anything flavored or overly salty, as the point is to refresh the palate for each new wine.
Rushing Through Without Savoring the Process
“Before we start a tasting with a variety of our delicious cheeses, we like to open up the taste buds,” says Monteleone. “Pinch your nose and then un-pinch and you will be ready for a wine and cheese tasting.” Remember to savor and taste. “Slow down, look and smell, then taste. Visualize and isolate flavors as you’re tasting. Identify flavors in the wine and the cheese before moving on. Pay attention to texture and body.”
Playing It Safe
Cheese & Wine Flight for 2 – Milk the Cow Licensed Fromagerie
Pairing wine and cheese is all about finding new flavor combinations and having fun. “Try a Wisconsin original cheese, such as Sartori’s Merlot BellaVitano with Fantesca King Richards Reserve Pinot Noir 2018 and Crissante Barolo 2014,” says D Lynn Proctor, director at Fantesca Estate and Winery. “The style, the palate, the texture is simply amazing.” Cheese should take you on an adventure of taste and texture. Get out of your comfort zone by trying something unique like Roelli’s Red Rock, a bright orange Cheddar Blue combination. Bubbles are very forgiving, so a sparkling wine is always a good choice for cheese wildcards. Want another unique idea? Grab some bubbly and pair it with a blue cheese for an unexpected dessert pairing after dinner. The crisp carbonation of the sparkling wine will cut the creaminess of the bold, blue cheese.
Taking the Task Too Seriously
“You’re here to learn and experiment, and not every pairing is going to take the world by storm,” assures Molly Browne, the education manager for Dairy Farmers of Wisconsin and an American Cheese Society Certified Cheese Professional. “The worst thing that you can happen is that you eat something slightly less than delicious, and that’s just motivation to buy more cheese and try again.” And go outside your comfort zone. It’s great to pick one beverage to pair with one wine, but you will learn a lot more from tasting around the board/across the flight. “Once you’ve sampled your intended pairing, push your palate even further by trying an unintentional pairing and seeing what happens.”
A list of the world’s 50 best vineyards for wine tourism has named a Central Otago and a Hawke’s Bay estate as being among the best, as voted by ‘The World’s Top Wine Tourism Destination Academy‘.
And those two Kiwi vineyards rank in the top 20 in the world in the list out today.
The World’s Best
The global list of wine tourism destinations named Argentina’s Zuccardi Valle de Uco in the top spot for the second year running.
Bodega Garzón in Uruguay was second for a consecutive year and Domäne Wachau in Austria jumped 16 places to claim the third spot this year.
New Zealand’s Best
But Central Otago’s Rippon, on the Wanaka-Mt Aspiring Rd, placed 13th and was also named the best vineyard in Australasia. The Hawke’s Bay’s Craggy Range was 17th best on the list. Last year, the biodynamic Rippon was in eighth place and Craggy Range was 11th.
Rippon, 2020 World’s Best Vineyard (13th)
@13 THE BEST VINEYARD IN AUSTRALASIA: Rippon Country: New Zealand Wine region: Central Otago Standout points: Jaw-droppingly beautiful views from the shore of Lake Wanaka; stunningly sleek biodynamic wines Winemaker: Nick Mills Wine style: Precise, site-specific noble varieties (Pinot Noir, Riesling, Gewürztraminer)
The list said Rippon had “jaw-droppingly beautiful views from the shore of Lake Wanaka, stunningly sleek biodynamic wines” from winemaker Nick Mills and “precise, site-specific noble varieties of Pinot Noir, Riesling, and Gewürztraminer”.
Winter at Rippon
“What makes Rippon one of the most desirable estates in the world to visit? The wines, the views, and the people – in equal measure. Lake Wanaka, an ancient moraine lake, shimmering under the crystal light of a sunny Central Otago day must count as one of the most Instagrammable images on the planet. That Rippon maintains 15ha of vines in this immaculate landscape is wonder enough, but the quality and sense of place of its wholly estate-grown wines gives this little corner of heaven an extra special appeal,” the citation said.
Burgundy-trained fourth-generation Mills and his team were praised along with the organic and biodynamic methods and intensive handwork on display. “Rippon’s cellar door is open for small group tastings by uncharged appointment throughout the year. Expect to enjoy an informal yet informed tasting of some of the best wines of Central Otago as you’re guided through a selection of five or six Rippon wines by a switched-on member of the Rippon team, who will talk you through the farm, the family’s history and if you’re game, the arcane world of biodynamics,” the list said.
Craggy Range, 2020 World’s Best Vineyard (17th)
@17 Craggy Range Country: New Zealand Wine region: Hawke’s Bay Standout points: Stunning location in the shadow of Te Mata Peak; luxury boutique accommodation; award-winning restaurant Winemaker: Julian Grounds Wine style: Multi-region, site-specific wines, everything from aromatic whites to Bordeaux blends, and terroir Syrahs and Chardonnays
On the 17th-ranked Craggy Range, the list said it was in a “stunning location in the shadow of Te Mata Peak, luxury boutique accommodation; award-winning restaurant”. It cited winemaker: Julian Grounds and said wines were “everything from aromatic whites to Bordeaux blends, and terroir Syrahs and Chardonnays.
Terry and Mary Peabody & family
“Over the past 20 years, Terry and Mary Peabody have expended every possible effort to make Craggy Range an exceptional visitor experience. Whether it’s the cellar door, inspired by some of the Napa Valley’s leading wineries, the award-winning restaurant with 360-degree views of the local landscape, or Craggy Range’s exceptional boutique accommodation, expect nothing but the best in this beautiful little corner of Hawke’s Bay,” the list said of that operation established in 1998.
“When it came to establishing their vineyards, from the off Terry and Mary pursued an innovative multi-regional approach, focusing on the Gimblett Gravels in Hawke’s Bay, ideally suited to high-quality reds including Syrah, Merlot and Cabernet Sauvignon and Te Muna Rd in Martinborough – better for Pinot Noir and Sauvignon Blanc – to produce a range of wines that speak eloquently of their place,” the list said.
“On a typical cellar visit, former New Zealand sommelier of the year Michael Bancks greets guests at the door and begins the tour in the main cellar building, Sophia, where you learn the history of Craggy Range. Then it’s on to the subterranean barrel hall, The Quarry, where you will taste from the estate’s unreleased prestige collection wines still in the barrel.
The award-winning Craggy Range Restaurant
“From there, the tour moves on to the restaurant garden in the shadow of Te Mata peak. At the award-winning Craggy Range Restaurant, head chef Casey McDonald has devised a menu inspired by the elements and produced abundantly in Hawke’s Bay. Finally, it’s on to the sun terrace to enjoy a guided tasting of Craggy Range’s diverse multi-region range, with a variety of flight options available to suit each guest’s tastes,” the citation said.
The world’s best vineyards list is based on nominations from a voting academy made up of more than 500 wine experts, sommeliers, and travel correspondents from around the world. It aims to raise the profile of wine tourism and encourage travelers to enjoy wine-related experiences globally.
39 members attended for the evening and orders for the wine & 5 cookbooks exceeded $3K which is one of our more successful orders.
An interesting note from our orders is that the 2019 Wairarapa Viognier was the preferred wine, with 2018 From the Ashes Riesling second. The Viognier also illustrates how they grow grapes and bottle wine from various areas around NZ, even though they are based in North Canterbury.
The list of wines we sampled during the evening for your recollection is below:
Another great night with some lovely South American wines tasted. Must also say thank you to the committee members who prepared food matches. The combination of food with the wines gave the evening an interesting perspective.
The wines tasted with food matches are repeated below:
2018 Vina Aquitina Rose (Chile)
2018 Casa Marin Cartagena Sauvignon Blanc (Chile) – South American Ceviche
2014 Queulat Carménère (Chile) – Steak with a Chimichurri sauce
If anyone is interested in any of the recipes used on the night, let me or Wayne know. We can provide. May I just point out though, that if anyone believes it is only 5 minutes preparation time for the Argentinian Fried Bread, they are delusional.
Quality and consistency have put Seifried Family Winemakers on the map with their 2019 Nelson Sauvignon Blanc releases – awarded a combined haul of seven gold medals and the “Best of Show” trophy.
The winery’s premium Aotea by the Seifried Family Sauvignon Blanc 2019 has been awarded three gold medals across New Zealand and international wine shows, including the title ‘Best of Show NZ White’ in the MUNDUS VINI 2019 in Germany. Their Seifried Nelson Sauvignon Blanc 2019 has now achieved its fourth gold medal since release to market.
Both Sauvignon Blancs have just been awarded gold medals at the 2019 New Zealand Wine of the Year™ (the official NZ wine industry competition, replacing the Air New Zealand Wine Awards). Recognition at these awards is particularly huge, given the hundreds of entries. An accolade at this competition is about celebrating New Zealand winemaking excellence, and is a win that is proudly shared among the whole team at Seifried.
Seifried Estate says that although it is a small grape growing region, Nelson’s climate and talent for crafting world class wine is clear. “We’re so proud of the recognition for our team’s commitment and hard work to making great wines. We’re also very proud of Nelson / Tasman and our fellow growers and producers, many who, like us, started from humble beginnings.
Combining the famous creative artisan spirit with the soil and climate in this special place at the centre of New Zealand, Nelson is a region known for some of the finest food and beverage products in the world.
We’re incredibly proud to call this place home.” – Seifried Estate Sales and Marketing Manager, Anna Seifried.
The third generation of Seifried family carry on the legacy during this year’s harvest. Photo credit: Chocolate Dog Studio.
Proven over time – a snapshot of achievements:
The accolades begin with New Zealand’s most awarded dessert wine, Seifried Winemakers Collection Sweet Agnes Riesling. Awards include ‘Champion Sweet Wine’ at the 2015 Air New Zealand Wine Awards, as well as ‘Best New Zealand Sweet’ at the UK Decanter World Wine Awards 2017 – to name a few.
Seifried Nelson Pinot Noir has had its share of recognition and was named as a “Rising Star” in the ‘2019 Great New Zealand Pinot Noir Classification’ which lists only the top quarter of New Zealand’s Pinot Noir producers.
It’s not always the garden varieties associated with Nelson or New Zealand either. Aotea by the Seifried Family Méthode Traditionnelle NV took out the ‘WineWorks Champion Sparkling Wine’ at the 2017 Air New Zealand Wine Awards.
The family is working hard with some lesser known varietals too, such as the Seifried Nelson Würzer, an aromatic white wine found only in very small quantities, even in its home country of Germany. Seifried Nelson Zweigelt, the Austrian classic, made with a Kiwi twist is another – “Great stuff for someone looking for something different. Real presence and grip.
Seifried Nelson Sauvignon Blanc 2019 Gold – New Zealand Wine of the Year™ 2019, New Zealand Gold – The New Zealand International Wine Show 2019, New Zealand Gold – AWC Vienna 2019, Austria Gold – MUNDUS VINI 2019 Summer Tasting, Germany 93 Points – Cameron Douglas MS, The Shout, August 2019, New Zealand
List of recent awards
New Zealand Wine of the Year™ GOLD: Aotea by the Seifried Family Sauvignon Blanc 2019 GOLD: Seifried Nelson Sauvignon Blanc 2019 Silver: Seifried Nelson Gewurztraminer 2019
25th Grand International Wine Award MUNDUS vini “Best of Show New Zealand white”: Aotea by the Seifried Family Nelson Sauvignon Blanc 2019 GOLD: Aotea by the Seifried Family Nelson Sauvignon Blanc 2019 GOLD: Seifried Nelson Sauvignon Blanc 2019
AWC Vienna – International Wine Challenge GOLD: Aotea by the Seifried Family Sauvignon Blanc 2019 GOLD: Seifried Nelson Sauvignon Blanc 2019 Silver: Old Coach Road Nelson Sauvignon Blanc 2019
NZ International Wine Show GOLD: Seifried Nelson Sauvignon Blanc 2019 GOLD: Seifried Winemakers Collection Nelson ‘Sweet Agnes’ Riesling 2019 Silver: Seifried Nelson Riesling 2019 Silver: Seifried Nelson Pinot Noir Rosé 2019
Contact SEIFRIED ESTATE Chris Seifried – Winemaker Email: chris Tel: +64 3 544 5599 Cell: +64 21 544 750 www.seifried.co.nz
September 25, 2019, marks 200 years since the first planting of grapevines in New Zealand. From the humble beginnings of a vine planted in Northland, the New Zealand wine industry has grown to become a $1.83 billion export earner, with an international reputation for premium, diverse and sustainable wines.
Reverend Samuel Marsden, Chaplain to New South Wales (1765-1838), records September 25, 1819, as the day he planted a vine in the rich grounds of the Stone Store, Kerikeri in the Bay of Islands. These pioneering vines were the very first to be planted into New Zealand soils, with New Zealand being one of very few countries in the world where the exact date of the planting of the first vines is known, making our story unique on the world stage.
Throughout the 19th and early 20th century, a significant number of European immigrants came to New Zealand and set up vineyards in different regions. They each contributed to the early establishment of the diverse wine regions of New Zealand. The New Zealand wine industry today consists of over 700 wineries and more than 600 grape growers, with the growing success of this industry depending strongly on the commitment and passion of the people behind it.
Since the 1990s, there has been an evolution in the grape varieties that we see planted throughout our regions. Sauvignon Blanc is now the most widely planted variety, accounting for 76% of total production, followed by Pinot Noir and Chardonnay.
As we raise a toast to the past, we also look ahead to the future. The New Zealand wine industry is dedicated to ensuring that we celebrate another 200 years, through a commitment to sustainability and innovation that will protect the places that make our famous wines. Over 98% of New Zealand’s vineyard producing area is now Sustainable Winegrowing New Zealand (SWNZ) certified – and this is unmatched by any voluntary scheme around the world.
New Zealand Winegrowers will be marking the 200 year anniversary with an industry event in Northland, including a ceremonial re-planting at the historic Stone Store, followed by a regional wine tasting and dinner on the Waitangi Treaty Grounds.
In his diary, Marsden prophesied, “New Zealand promises to be very favourable to the vine, as far as I can judge at present of the nature of the soil and climate. Should the vine succeed, it will prove of vast importance in this part of the globe.” His prediction has been brilliantly fulfilled.
For further information contact: Amber Silvester Communications Manager, New Zealand Winegrowers 021 794 381
Editors notes:
The first recorded wine was from James Busby in 1830s. Busby, the Crown’s Resident in New Zealand lived in what is now called the Treaty House at the Treaty Grounds in Waitangi. James Busby was the architect of the Treaty of Waitangi and is regarded as the first winemaker in New Zealand.
In 1840, naval officer and explorer Jules Dumont D’Urville visited and was disappointed to find Busby not in residence, but tasted a wine made by Busby. Onboard his ship, Astrolabe, Dumont D’Urville wrote the first New Zealand wine review in his journal, “with great pleasure I agreed to taste the product of the vineyard that I had just seen. I was given a light white wine, very sparkling, and delicious to taste, which I enjoyed very much”.
International demand for New Zealand wine shows no sign of slowing, with total export value reaching a record $1.83 billion according to the 2019 Annual Report of New Zealand Winegrowers.
Export value has risen by 6% in June year-end 2019, and at a retail level, this translates to over $7 billion dollars of New Zealand wine sold around the world annually. The UK and USA led the growth, with the USA continuing to be New Zealand wine’s largest market with over $550 million in exports.
The premium reputation of New Zealand wine has translated to real value in its major markets where the country remains either the highest or second-highest priced wine category in the USA, UK, Canada, and China. “This year’s export results again reflect the New Zealand wine industry’s strengths, and reinforce our international reputation for premium, diverse and sustainable wines.” said John Clarke, Chair of New Zealand Winegrowers.
The report highlights the completion of the 2018 PwC Strategic Review, the first within the industry since 2011, which provided a wealth of usable insights into the state of the New Zealand wine sector, challenges and opportunities. “The Strategic Review report noted the continued steady growth of the industry, and identified a range of challenges and risks that need to be addressed to maintain that trajectory and ensure all members have the opportunity to benefit” said Mr Clarke.
Mr Clarke noted the Strategic Review underscored how important all aspects of sustainability were in order to maintain the New Zealand wine industry’s social license to operate. “As an industry, we need to ensure our key focus is on enhancing sustainability initiatives. Sustainability is a cornerstone of the reputation of New Zealand wine, and is vital to the ongoing success of our industry.”
Highlights over the last year include the completion of the first phase of the Bragato Research Institute’s climate change programme, the commencement of a new research winery facility, and the International Sauvignon Blanc Celebration, which saw over 100 international wine producers, experts and key influencers visit Marlborough to experience New Zealand’s diverse Sauvignon Blanc offerings.
The 2019 Annual Report can be accessed here.
For further information contact: Philip Gregan CEO, New Zealand Winegrowers 021964564
Editor’s note: • Wine is New Zealand’s sixth-largest export good. • New Zealand wine is exported to more than 100 countries.
Waimea Estates is one of Nelson’s larger producers with over 140 hectares of their own vineyards. The cool climate and alluvial soils of Nelson’s Waimea plains combined with the highest sunshine hours in New Zealand allow vibrant, fruit-focused wines to be made.
Waimea’s export varieties are based on highly awarded Sauvignon Blanc, Pinot Gris and Pinot Noir, and over the years Waimea has gathered 150+ Gold Medals and 26 Trophies across nine different wine styles – proving the versatility Waimea and the Nelson region provides. More next month.
Simon Bell, the Representative for Colab Wine Merchants, presented a taste of Europe. There was a good turnout of 33 members and 3 guests. Everyone enjoyed the evening. It was a different style of meeting with lots of member interaction. Simon gave out larger glasses to demonstrate the difference using a large glass versus a small glass. It was an interesting evening with the tasting aimed for the layperson. There were 14 orders with a total of 96 bottles. Simon was pleased with the meeting and is keen to do another meeting. To revisit the wines included:q
Alpha Domus Collection Sauvignon Blanc (NZ) Vivanco White Rioja (Spain) Guerrieri Rizzardi Pinot Grigio IGP Veneto (Italy) Domaine Dupre Bourgogne Chardonnay (France) Vivanco Rioja Crianza (Spain) Vivanco Rioja Reserva (Spain) Chateau Mauciol Cotes du Rhone Villages Red (France)
One of the prospects he discussed, and would be happy to run, would be a non-threatening “Wine Options” evening. Your committee will consider this.
I never thought I would have to confess to anything along these lines, but while visiting our daughter in Sydney last week we actually drank a wine that she had only paid $1 for the bottle. To put as rosy a picture on this as is possible, it was an Australian dollar. Our daughter works for Woolworths and they have a staff store at their head office, so it was a staff discount, but still…….
As I wrote the last paragraph I thought to myself, what on earth’s name is the internet for, so I looked. The wine was a Cape Mentelle (Margaret River) Sauvignon / Semillon blend so I visited their website. It is advertised there for A$26. What a bargain, should have got a dozen.
Visit from Mel
Some of those who joined us more recently may not remember Mel Ingalls. Mel was a member of the Club for some time and a committee member with a number of those still on the committee now. He left to return to his native America. It was, therefore, quite an occasion that he was able to join us at the June tasting while he is spending a few weeks back in New Zealand. You are welcome Mel as always.
See you on Wednesday, with a lovely evening in prospect.
