Lake Chalice Marlborough Sauvignon Blanc 2011 wins a PURE ELITE GOLD medal at the 2011 Air NZ Wine Awards.
"Textbook aromas of fresh herbs and grapefruit with gentle peach notes. The palate is crisp and lively with exuberance and lasting juicy flavours"
Check out our Pinot Noir 2009, reviewed by Michael Franz for wine review on line. www.winereviewonline.com
Lake Chalice, Marlborough (New Zealand) Pinot Noir 2009 (Pacific Prime Wines USA): Delicious and very attractively priced, this is made with 14% Central Otago fruit. It spent 12 months in French oak, and that sure seems right, as there’s just the right edge of spice and smoke to frame the fruit and provide added aromatic interest without overwhelming the fruit or drying the finish.
Black cherry is the lead fruit note, but there are also suggestions of red cherry and wild strawberry, with an overall profile that shows admirable freshness and delicacy.
91 Michael Franz Oct 11, 2011
Congratulations - Deb's an Aunty again, 29th September
 News from Wingspan Birds of Prey Trust
There is one more New Zealand falcon in the World today! We are thrilled to announce the arrival at 3.20pm 29 Sept 2011, weight of 24.4 gms.
Originally rescued from Invercargill two weeks ago, this is the FIRST Southern Form ever hatched in captivity!
updated October 4th.
Our bundle of joy has doubled in weight in 4 days
— with Andrew Thomas, Steve Wallace, Noel Hyde, Ineke Smets, Debbie Stewart and Candice Due-Simmons.
 Gold shines again for our Raptors, this time the Chardonnay
2010 RAPTOR Chardonnay has won a GOLD medal at the NZ International Wine Show 2011.
While our RAPTORS are made with cellaring in mind, it would be wise to secure your share of the Chardonnay now. Limited production run of 250 cases.
 Harvest 2011
Dateline Friday March 4th: Lake Chalice has kicked off its 2011 vintage with the harvest of Pinot Noir grapes from our Falcon Vineyard. These grapes are intended for the production of Rosé, and after a little rain scare early in the day, have been harvested in great condition in the afternoon sun. We'll have some new season's photos when Ged, our vineyard manager, gets a five minute breather to download from his camera.
Cheers!
- March 2011
Dukkah Crumbed Calamari with Lime & Coriander Dipping Sauce
 Match with our 2010 Eyrie Vineyard Pinot Gris - gold medal winner 2011 Royal Easter Wine Show.
Ingredients (serves 4)
- 400g cleaned squid tubes
- 2 eggs, lightly whisked
- 2 tsp Dijon mustard
- 50g (1/3 cup) plain flour
- 210g (3 cups) Dukkah (It can be mixed with breadcrumbs)
- Salt & freshly ground black pepper
- Olive oil, to fry
- Mixed salad leaves, to serve
- Lime wedges, to serve
- Lime & coriander dipping sauce
- 80ml (1/3 cup) fresh lime juice
- 80ml (1/3 cup) peanut oil
- 2 tbs chopped fresh coriander leaves
- 1 tsp finely grated lime rind
- Pinch of caster sugar
- Salt & freshly ground black pepper
Method
1. To make the dipping sauce, combine the lime juice, peanut oil, coriander, lime rind and sugar in the bowl of a food processor and process until well combined. Taste and season with salt and pepper. Set aside.
2. Pat squid tubes dry with paper towel. Cut crossways into 1cm-thick rings. Combine eggs and mustard in a bowl. Place flour and breadcrumbs on separate plates. Season flour with salt and pepper. Coat calamari rings in flour and shake off excess. Dip into egg mixture, one at a time, allowing excess to run off. Coat well in breadcrumbs.
3. Add enough vegetable oil to a large heavy-based saucepan to reach a depth of about 15cm and heat over medium-high heat (to test if oil is ready, a cube of bread turns golden brown in 10 seconds). Cook one-third of the calamari for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 2 more batches, reheating oil between batches. Season with salt.
Serve with dipping sauce, salad leaves lime wedges
Cheers to Karen from Gambinos Fine Wines, 45 Grey St, Tauranga.
- March 2011
Top 5 placing for our 2010 Pinot Gris
Our Pinot Gris is going from strength to strength. We are happy to announce a Top 5 placing in the latest Cuisine magazine tasting for our 2010 Black Label Eyrie Vineyard Pinot Gris.
"Sarah-Kate admired the winemaking for 'balancing the fruit with the structural elements - the alcohol and that chalky acidity'. A fleshy texture frames stone-fruit flavours and spicy, bready notes." - Quote from Cuisine magazine.
This is a pleasing follow-on from our Trophy winning 2009 vintage and we are looking forward to more success in the future for this exciting variety.
Cheers!
- February 2011
|
