Highfield Newsletters
Harvest 2007
We’re into it. We picked the first of the Elstree Cuvee Brut grapes on Monday 19 March. Our two newly appointed Assistant Winemakers are Mike Mullany and Jeremy Brown. Both have great winemaking skills and enthusiasm. Our vintage staff have arrived from the Loire Valley, Oregon and New York.... Go Boyz!
2006/2007 Season
Well, so far it’s been anything but a “normal” year. Despite early predictions of a bumper harvest, the unseasonal weather through November and December led to lower than expected yields on our main variety, sauvignon blanc. Things change pretty quickly in Marlborough though and we have had some really hot, sunny and windy days in the last couple of weeks. As a result, the region has dried out remarkably and we are now watching out for grass fires as well as everything else that happens at vintage. Still, we’re better off complaining about fine weather than about lousy weather and after a slow start we are now well into the pinot noir harvest. See you out the other side....
Alistair Soper, Winemaker
New Release Rieslings
Riesling 2006
In a departure from our usual style, we stopped the fermentation at 11 percent alcohol, leaving residual sweetness that is finely balanced with the bright acidity. Apricot, honey, lime and floral aromas are pronounced while the palate has silky smooth texture with soft, honeyed fruit flavours.
In a departure from our usual style, we stopped the fermentation at 11 percent alcohol, leaving residual sweetness that is finely balanced with the bright acidity. Apricot, honey, lime and floral aromas are pronounced while the palate has silky smooth texture with soft, honeyed fruit flavours.
Riesling 2001
Carefully cellared for five years before release, this finely textured, food friendly wine has developed interesting kerosene and beeswax characters, with mineral, citrus and floral notes. This is a stunning example of an age-worthy, dry riesling.
Carefully cellared for five years before release, this finely textured, food friendly wine has developed interesting kerosene and beeswax characters, with mineral, citrus and floral notes. This is a stunning example of an age-worthy, dry riesling.
Chardonnay Gold
Highfield Chardonnay 2005 won a Gold Medal in the 54th Royal Easter Show Wine Awards 2007 and is now available for sale. The Royal Easter Show Wine Awards is New Zealand’s longest running wine show.
Winning WINPAC
Highfield Pinot Noir 2004 was awarded Top Gold in Hong Kong’s Wines of the Pacific Rim (WINPAC) Festival 2007. Over 800 of the finest New World Wines were judged by an elite panel of wine experts. WINPAC is undoubtedly the region’s premier New World wine show. It’s a pity the Highfield Pinot Noir 2004 sold out so quickly. But it’s just as well the Highfield Pinot Noir 2005 is so impressive…...
Flying High
Air New Zealand has selected Highfield Pinot Noir 2005 to be served mid-air to Business Premier travellers from January to June 2007. Air New Zealand’s high flyers have the opportunity to enjoy Highfield’s 2005 vintage before its official release.
Winemaker Profile
Winemaker Alistair Soper has been with Highfield since 1999. Al completed degrees in commerce and the arts before turning his passion for wine into a career. Al joined the Highfield team after achieving a Graduate Diploma in
Viticulture and Oenology and spending four years working with talented Marlborough Winemaker Dave Pearce. Al’s extensive winemaking knowledge and experience was broadened with vintages in Oregon, the Languedoc and Bordeaux. At Highfield, the goal is to make ultra premium Marlborough wines, expressive of their natural characteristics and nurtured with minimal winemaking influence. “When you have exceptional grapes, minimalism is the chosen path for making great new world wines”. Al is a board member for Wine Marlborough and helps organise the region’s notorious End of Vintage Party. Al’s widespread background and many talents were recognised this year when he was appointed Managing Director of Highfield Estate.
Viticulture and Oenology and spending four years working with talented Marlborough Winemaker Dave Pearce. Al’s extensive winemaking knowledge and experience was broadened with vintages in Oregon, the Languedoc and Bordeaux. At Highfield, the goal is to make ultra premium Marlborough wines, expressive of their natural characteristics and nurtured with minimal winemaking influence. “When you have exceptional grapes, minimalism is the chosen path for making great new world wines”. Al is a board member for Wine Marlborough and helps organise the region’s notorious End of Vintage Party. Al’s widespread background and many talents were recognised this year when he was appointed Managing Director of Highfield Estate.
Wine and Food Festival
The Best Food and Wine Match at the Marlborough Wine and Food Festival this year, was Highfield Estate with our Cook Strait Bluenose and Sauvignon Blanc match. This was Executive Chef Stefan Link’s third consecutive year of involvement with winning this award. He thanks his wife Marife, who inspired him. He also owes much of his success to the taste and tweak approach he and Alistair Soper (Winemaker) carried out to develop the winning combination.
Stefan explains “We had to tone down some of the flavours in the dish we initially thought would work because they tended to dominate the wine. We wanted the wine to complement the dish, not to be overpowered by it”. The tomato and capsicum broth worked brilliantly with the Highfield Sauvignon Blanc 2006 and brought out the tropical flavours in the wine. The freshness of the local produce and the presentation of the dish also played a big part in winning Best Match. The festival showcased over 200 wines from over 40 Marlborough wineries and was a great day out. We’re looking forward to next year’s festival already.
Stefan explains “We had to tone down some of the flavours in the dish we initially thought would work because they tended to dominate the wine. We wanted the wine to complement the dish, not to be overpowered by it”. The tomato and capsicum broth worked brilliantly with the Highfield Sauvignon Blanc 2006 and brought out the tropical flavours in the wine. The freshness of the local produce and the presentation of the dish also played a big part in winning Best Match. The festival showcased over 200 wines from over 40 Marlborough wineries and was a great day out. We’re looking forward to next year’s festival already.
Beef and Lamb Award
Highfield has been awarded the New Zealand Beef and Lamb Hallmark of Excellence Award 2007. This is Executive Chef, Stefan Link’s 10th New Zealand Beef and Lamb Hallmark of Excellence Award. The beef and lamb main course dishes are anonymously assessed and the award is given only if the dishes reach the high quality levels set by the judges.
Autumn Menu
Our new autumn menu exhibits some daring yet delicious dishes like the Wild Rabbit Confit. This slowly braised rabbit leg rests on a sweet riesling and vanilla bean risotto. If venison takes your fancy, then the Southland farmed Elk may be more your plate of meat. It’s beautifully complemented with a baked goat cheese filled tomato, wilted greens and black currant jus. Or what about something for the traditionalists? Try our Hallmark Awarded Beef and Lamb dishes, or our Award winning Fish of the Day and sauvignon blanc match.
Thanks to all those who supported the Flowering 2007 Field Notes. I hope you enjoyed the sauvignon blanc while it lasted.
Cheers
Mail Order:
Within New Zealand:To order wines from our latest vintage fill out our ONLINE ORDER FORM and submit your order or PRINT out our lastest ORDER FORM and send to HIGHFIELD ESTATE via the options offered below:
- 1) Post: Highfield Estate Winery, Brookby Rd, RD2, Blenheim
- 2) Fax: (03) 572 9257
Please Note: Delivery free anywhere in New Zealand for six bottles or more.
Rest of World:
Contact Highfield Estate at naomi@highfield.co.nz
| Highfield Estate Winery, Brookby Rd, RD2, Blenheim, Marlborough,
New Zealand Tel. +64 (3) 572 9244 Fax. +64 (3) 572 9257 Email. naomi@highfield.co.nz |
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