Highfield Media Releases

The Highfield Sauvignon Blanc 2005 has just won the Champion Export Trophy and Gold medal at the Royal Easter Show Wine Awards 2006. This is the seventh consecutive vintage of Highfield Sauvignon Blanc to win Gold, and the sixth Trophy awarded to Highfield with Winemaker Alistair Soper at the helm. Alistair said "2005 was a great vintage in Marlborough with striking flavours consistent in most Highfield vineyards. I had confidence this Sauvignon Blanc was one of our best from the very outset". The Sauvignon also scored a whopping 95 points and Top New Zealand Wine by Bob Campbell MW in Gourmet Traveller WINE Feb/March issue.

The same level of success can be bestowed onto Highfield’s Executive Chef Stefan Link who has won many awards for his culinary creations. He has been presented with the New Zealand Beef and Lamb Hallmark of Excellence award every year since 1997. Another of Stefan’s achievements was winning the prestigious Hanz Beef award in 2002. In February this year, Stefan’s team won Marlborough’s Wine and Food Festival Challenge for a Salmon and Sauvignon Blanc match.

So with all this success going on at Highfield, a sensational food and wine match seemed inevitable. Stefan’s award winning French Oak Smoked Salmon, accompanied by Trophy winning Highfield Sauvignon Blanc 2005 is a combination not to be missed. This special collaboration will be available at Highfield from 27 March 2006 as part of an entirely new autumn menu.