Osawa Wines


Osawa Wines offers a select range of premium quality exclusively from grapes grown at their Maraekakaho vineyard. Along with a unique micro-climate influenced by the nearby Kaweka Ranges, soils in this region are renowned for their diversity. Osawa Wines have taken full advantage of this to select the most ideally suited individual parcels of land from within their own vineyard for each varietal: chardonnay, sauvignon blanc and pinot noir.

Osawa Wines is the vision of Japanese wine lover and traveller, Taizo Osawa, who fell under New Zealand’s spell some years ago and decided to live his dream by planting vines in this idyllic rural setting. Groundwork began in 2005, vines were planted a year later and the vineyard celebrated its first harvest in 2008. Along with neighbouring Maraekakaho wineries, Osawa has been part of the transformation of this former sheep farming area.

The Wines
 

 

CHARDONNAY 2009
Stonefruit and lime aromas lead into a palate that is balanced and elegant and fruit driven. This wine shows the benefit of an extended time on lees and is complex with nougat and mineral notes. The finish is long and bal-anced by a lively natural acidity.
Grapes were carefully hand harvested, whole bunch pressed, cold settled in tank then placed in oak for fermen-tation. Exhibiting the fruit intensity and flavours we like in Hawke’s Bay Chardonnay. After fermentation, the wine remained on yeast lees and was stirred for 4 weeks to build mouth feel and texture. It was then racked, gently fined, filtered and immediately bottled.

 

GEWÜRTRAMINER 2009
Ginger and pear aromas delight with their intensity and purity. A seamless, palate unfolds, showcasing richly textured, refreshing pear flavours, a rounded finish with a hint of minerality.
Harvest Date: 18 March 2009
Residual Sugar: Dry
Grapes were carefully harvested from Osawa’s estate vineyard,and soaked in a bin for a few hours before a long slow pressing programme. The wine was cool fermented in stainless steel tanks to emphasise its fruit char-acters. The wine was then given extended lees contact to increase complexity on the palate.
     ROSÉ 2009
Vibrant watermelon pink in colour, this Sangiovese Rosé displays aromas of ripe strawberries and cherries. The palate is fresh and fruity with excellent purity of flavour. The palate finishes with a touch of sweetness.
Harvest Date: 18 March 2009
Residual Sugar: Dry
Hand harvested 100% Sangiovese grapes were must pumped into the press and left to soak overnight on skins. Following gentle pressing the juice was settled and fined prior to racking and fermentation in tank. The fermenta-tion was kept cool to preserve freshness and aromatics. The wine was lightly fined and filtered before bottling.

For more information, please visit http://www.osawawines.co.nz

Solar De Urbezo Bodegas


History and tradition

Santiago Gracia taking on the tradition of his grandparents founded the winery Solar de Urbezo with the desire to plant and grow grapes from the vineyards Gracia-Campillo family owns in Cariñena.

In 1995, Santiago Gracia Ysiegas took up the tradition of his family and founded the winery Bodegas Solar de Urbezo. His vocation was to elaborate grapes from the vineyards of the Gracia-Campillo family, offering total guarantee of purity and quality in their wines. The winery is located in Carinena, region of Aragon, 45 km from Zaragoza.

The culture of wine growing in Carinena is one of the most ancient in Spain; it goes back to the 3rd century, when the Romans inhabited this land. The cultivation of grapes was maintained throughout time and still constitutes an essential part in the way of life, economy and historical heritage of the area.


The Wines

URBEZO CRIANZA 2006

WINE: Red. Nine months ageing in French, American and Russian oak barrels.?PLOT: "Virgen de Lagunas", "Zafranar" and "Pardina"?VARIETIES: 40% Tempranillo, 30% Cabernet Sauvignon, 20% Merlot and 10% Syrah.
Date harvested: September 2005
Bottled: April 2007
Process: Individual alcoholic fermentation for each variety. After the malolactic fermentation, wine tasting to determinate the coupage. Ageing in French, American and Russian oak for 9 months and completion in bottle until its commercialization.
Tasting note: Bigarreau cherry red colour. Complexity of aromas of ripe fruit with subtle notes of toasted oak, toffee, vanilla and balsam. Well structured, broad and harmonic in the mouth. Elegant bouquet.
Serving suggestions: Smoked fish, roasts, foie gras, red meat and cheese.?Serve at 16º-18ºC

URBEZO CHARDONNAY 2009
WINE: Young white
PLOT: "Virgen de Lagunas"
VARIETIES: 100% Chardonnay
Date harvested: September, 2009
Process: Skin Cold maceration. Alcohol fermentation made at low temperature to preserve the aromas. Lees stirring, "battonage"
Bottled: December 2009
Tasting: Pale yellow colour with green tones. Lovely varietal aromas of white flowers, tropical fruits and pineapple. The palate is mellow and crisp with flavours of pear and apple. Nice entry into the mouth with an elegant structure and a distinctive finish.
Serving suggestions: Fish, seafood, cheeses, foie gras and white meat. It pairs nicely with sea bass, oysters, lobster and smoked cod carpaccio.
Serve at 8º to 10º C.

URBEZO VENDIMIA SELECCIONADA 2005
WINE: Red. Twelve months ageing in French, American and Russian oak barrels.?PLOT: "Valfrasno" and "Virgen de Lagunas"?VARIETIES: 40% Garnacha, 30% Cariñena, 20% Syrah and 10% Cabernet-Sauvignon.
Process: Separate alcoholic fermentation for each varietal. Macerations that go from 12 to 20 days at temperatures from 14º to 28ºC. Once the blend is defined, the malolactic activity takes place in the oak barrels, It is followed by 12 months of aging in French, American and Russian oak barrels. The Urbezo Seleccion 2002 bottles have remained and matured in our cave until the optimum balance and bouquet has been reached.?Limited production of 5.978 bottles.
Tasting note: Ripe cherry colour. Complex and intense nose of ripe fruit aromas along with a hint of eucalyptus and spices. Notes of toasted oak, vanilla, cacao and dried fruits (figs and prunes). Medium-full body, bold and harmonic. Good structure and vivacity, balanced tannins. Pleasant finish. Long and nice aftertaste.
Serving suggestions: smoked Fish, duck, foie gras, red meat and cheeses.?Serve at 18ºC.
 

For more information, please visit:  http://www.solardeurbezo.es

M


The owner of Robert Eymael

History of the Wine Estate Mönchhof

The Mönchhof, formerly in the possession of the Cisterian abbey Himmerod, is one of the oldest Wine 'Estates at the Mosel.

Pope Alexander III already confirmed the first Wine Estate possession of the abbey in the year 1177 in Uerzig. The monks of Himmerod built the wine-cellar at that time and in 1509 the estate you can admire today.

In 1804, after the secularization by Napoleon, our family could acquire the Wine Estate in Paris. The wines of our Mönchhof attained very early a great name. In 1717 the archbishop classified our Wine Estate and his special site in the first category. At the world exhibition  1893 in Chicago the quality of the Mönchhof wines were awarded with the highest prices.

In one of our Erdener Wine Estates one of the oldest Roman wine press in the north from the alpes was discovered. According to estimations of  archaeologists it originates from the centre of  the second century. This 14 times 10 meters large wine press lies in the midst of the well-known Wine Estate Erdener Treppchen. The size of the buildings demonstrates Impressively the meaning of the viticulutre in Erden and Ürzig before approximately two thousand years.

Guestroom:
You can connect a journey to the Moenchhof in Uerzig with a stay of several days in Wine Estate to enjoy their wines.  In the elegantly arranged areas and guest rooms you will have the very special ambience of the Moenchhof.

For more information, please visit on http://www.moenchhof.de

Kessler Zink

Historically certified:
Quality from Rheinhessen

Early in 1955 a private winery was founded on historic ground: the Dohlmühle estate is mentioned in documents since 1390. Once it has been an ancient mill – today the business is to deal with more delicious liquids that spring water. Buildings and properties have changed their purpose and are part of the winery and vineyards now.

Since 1990 the Stütz family is owner of the Dohlmühle estate. The family does not only produce their own fine wines on acreage of 35 hectare, they also operate modern wine cellars and a bottling plant. In their work they combine approved old fashioned methods with innovative techniques of wine-making – thus the family has good reason to take an optimistic look into the future.

The wine:
Kessler Zink Pinot Noir

2006     Pinot Noir Redwine – Semidry, QbA, quality wine red

A full-bodied, red wine with an intensive taste and the complex character of fruity and aromatic German red wines.
Grape variety: Spätburgunder (Pinot Noir)

This red wine has an intensive smell and taste of dark fruits, blueberries, and black currants. The sweetness is well balanced and indulge the tannins of the Pinot Noir grapes. A very nice red wine for red wine-lovers who enjoy also a little bit of sweetness.

Serve with a temperature of 18°C, with roasted spicy food like lamb-chucks or grilled beef.

For more information, please visit: http://www.kessler-zink.de

“SEVVA”


Located in prime city real estate is the stunning SEVVA a top Prince’s Building Central Hong Kong.  This place turn heads all the way around. It has one of the best if not the best sky terrace to have drinks and take in the breath-taking skyline of Hong Kong.

No doubt it is one of the grooviest address to hang out and a sublime place to have dinner. Remember those days when you turn up to a restaurant and your table is not ready, they get you to sit by the bar and wait. “This aint NO bar at that restaurant”. You feel the vibe as soon as you walk in. There are four areas to this magnificent establishment.  An A La Carte on the one end, casual dining on the other,  a chill out area inside the restaurant  for drinks which leads out to this colossus amazing sky terrace. With Djs spinning up the tunes twenty five floors up, it’s kinda surreal as most fun are usually on ground level.

What i enjoy about SEVVA is that it has an awesome atmosphere.  “A buddy of mine told me It is pretentious”. For me it was packed with professionals whom dress well, like to impress and loves this sort of lifestyle entertainment. It is so appealing to have another form and level of entertainment in H.K.

After some wine, conversation and a little dance , it was time to hop back in for our dinner. The service here is excellent and I guess it comes together with the whole package. For starters, I had the SEVVA Special Salad which consists of Organic Mecslun Greens, Artichoke Hearts, Avacado, Endive, Tea-Smoked Quail Eggs & Salt n Pepper Tofu and the Demitasse of Chicken Soup for the Soul. It comes in a little cute cup. Salads are of perfect portion, just enough so you could still pile in your mains & deserts. For main, my Pasta Named Desire with King Prawn & Crab Roe Spaghetti with Champagne Crème Sauce was simply sumptuous. For deserts go for the sorbet and the little orange cake, its simply irresistible.

A dinner for two at SEVVA could cost you HK$ two grand but hey why not if you got the dosh. It is a fantastic place to impress your dates and SEVVA is a kind of restaurant where proposals have been proposed.

If you are just looking for a groovy place to have drinks this summer, style guru Bonnie Gokson is serving a host of new summer cocktails just in time for the arrival of ‘Sex and the City 2’ .
 
The new range of flavours have been created by Ms Gokson and New Yorker Joseph Boroski, a renowned ‘mixologist’ who blended exotic drinks on the actual TV series of ‘Sex and the City’.

Starting at HK$135 per glass or HK$520 for a pitcher (serves 4 people), the summer cocktails include refreshingly unique blends of fresh fruit and their nectars with organic mint, wholesome raw sugarcane and dashes of wines or spirits.
 
The Concubine, living up to its name as gentle and fragrant with a touch of the exotic East, blends a hint of vodka with tea olive blossom syrup, crushed lychees, muscato grapes and lemon juice, shaken in ice. Drizzled with Cabernet Sauvignon, Pineapple & Vanilla Batida is muddled pineapple and its juice with a hint of gula melaka and Tahitian vanilla essence, served on rock ice.
 
Guava Mojito mixes white rum, guava, sugarcane, lime, mint and a dash of soda on rock ice. Strawberries & Champagne Mojito charges the classic rum cocktail with crushed strawberries & lime, creme de raspberry and icy cold champagne.
 
The special sangria blend in the original SEVVA ‘Sex in the City’ cocktail includes rosé wine adorned with a slice of lemon, twist of orange peel and strawberry adding a decadent edge to SEVVA’s unique recipe of fun, fashion and friends. It’s the ideal drink to be enjoyed on the terrace with views over sparkling Central on hot summer nights. 

I adore SEVVA. There are many rooftop, terrace and dining establishments with this style of concept but i have not been to one which blends so nicely together.

AS Bonnie Gokson describes as ‘the DNA’ of Hong Kong – traditional regional Asian cuisines intermixed with Western fine dining, coupled with her own travels and experiences. She says: “This is my contribution and passion to the city that I love.”

Prince's Building 25th Floor, 10 Chater Road, Central, Hong Kong

T +852 2537 1388

By Andrew Kim
 

Cafe Kool – Kowloon Shangri-la


Too Kool for Kowloon

Who said hotel dining couldn’t be fun? Any restaurant that can boast six kitchens, a plethora of chefs running around to do your bidding and a metre-tall fountain pumping out real liquid chocolate has got to be worth checking out, even if it is hedonistic. Am I right?

Another great gimmick at Café Kool are the plasma TV screens in the two private dining rooms. You can actually change the channel to view the kitchen staff prepare your meal! But like I said it’s a gimmick, and if you really want to know how your food is being cooked, all you have to do is present your plate to a member of their staff  whom all wear Adidas sports shoes and they’ll whip a pasta dish, a selection of sushi or an Indian delicacy!

So, anyway, if you’re familiar with Kool’s equally cool sister Café TOO, you’ll know it’s no ordinary buffet. OK, so you get your usual salad counter and seafood station, but you also get some pretty special stuff over at the Asian and Western kitchen not to mention Déli Kool if you want take out. Prawns are taken fresh from bubble tanks, Indian breads arrive from huge copper tandoors, and a one-and-a half-metre tall clay pot produces some magnificent traditional Chinese tonic soups. Basically, if you have ever read a review about a buffet before and they tell you ‘there’s something for everyone’, don’t believe it until you try Kool.

Elsewhere in the hotel, Japanese outlet Nadaman is quite frankly it’s stunning. If you can get a group together, either friends or preferably colleagues (that way the boss pays), book out one of the private rooms – you are in for a treat!

Café Kool
Mezzanine Level, Kowloon Shangri-La
64 Mody Road,
Tsim Sha Tsui East, Hong Kong
Tel: (852) 2733 8753
Website: www.shangri-la.com

Written by AK

STEAK HOUSE winebar + grill

Steaking A Claim

STEAK HOUSE winebar + grill

After a quarter of a century, the Steak House has finally undergone a transformation. And, as its advertising slogan tells us, the management thinks it’s a job “well done”. On initial inspection they do indeed seem to have upgraded significantly. The wine bar is unrecognisably different and far less stuffy and anonymous than the previous version. Less marked in its changes is the adjacent dining room.

It is perhaps the overall setting that gives off the whiff of revolution. From the near immaculate service and the stylish staff uniforms, to the clean and to-the-point menu, Steak House offers exactly what you’d expect it to. Given that the hotel where the restaurant is housed caters for vast quantities of Americans (a tad less than half its guests), it seems only obvious that this outlet should represent a ‘home-from-home’ scenario. The only thing that differs is perhaps the lack of American beef, but that is hardly the fault of the menu designer.

A mandatory trip to the gargantuan salad bar will get the juices flowing. And then it’s serious decision time. Ribeyes join quality t-bone, prime rib, striploins, filets, wagyu and chateaubriand, hailing from Argentina, Canada and Australia. Different sizes and style are on offer, and can be complemented with more mustards, sauces and condiments than you could ever hope to try. The chef then does his magic over Hong Kong’s only charcoal grill.

If you’re not up to the task at hand, there are also the “Apart from Beef” and “From the Sea” departments to consider. Your preferences aren’t quite over until you’ve selected a knife from an impressive array of weaponry.

There’s no other way of explaining the desserts other than to say that they are over the top but great. If by any strange quirk of fate you still have some room to spare and you have the quickest metabolism in Kowloon, there are on offer the largest cakes, puddings and pies this side of the Pacific. Heads WILL turn and faces WILL stare at you in disbelief. Requests for doggy bags are always granted.

 “Wines from Hungry” was the curious item on offer as feeling hungry isn’t a typical sensation after a meal here. Portion sizes should carry a warning label without flinching to much on the price tag!

STEAK HOUSE winebar + grill, InterContinental Hong Kong, 18 Salisbury Road, Kowloon, Hong Kong
(Male singlets strictly forbidden)
Tel: (+852) 2721-1211

Written by James Moore
 

Azienda Vitivinicola

The starting point for the production of a fine wine is the use of materials of the highest quality. Here at San Lorenzo we know the care taken in the cultivation of the land by the hands of knowledgeable men who have collaborated with us for years.

We utilise the most technologically advanced systems on our estate to press the grapes, ferment the juice and to control the temperature at each phase.It is for this reason that our wines are of optimum quality.

The path towards the production of a high quality wine is a difficult one to follow especially where the investment required to further improve the quality is sometimes very high. However the persistence, patience and dedication of our family allows us to achieve notable results.

We put great faith in Abruzzesi wines and have a great deal of love that emerge from our estate.
Enzo Galasso

ALDEBARAN
Montepulciano d’Abruzzo

Classification: DOC. Type Of Wine: Red Grape Varieties: 100% Montepulciano d’Abruzzo Prod. Area: ABRUZZO; Tenuta Casa Bianca in Castilenti –Te- Altitude: 250/300 metres above the sea level Y per Hectare: 8 tonnes Training Sys.: Spur pruned cordon Planting Dens.: 5.000 vines/hectare Harvest Period: October Vinification: The grapes are destemmed and crushed; pre-fermentation at low temperature, maceration on the skins for 14-20 days. Sensory char.: Persistent nose, intensely fruity; Full and fruity structure. It is a gentle and spontaneous wine, whose tannins, not aggressive, are sweet and velvety; great aroma tic persistence. Temperature: 18 – 20° C

 

 

 



MUFFATO
Bianco dolce

Classification: IGT Type Of Wine: Sweet white Grape Varieties: Sauvignon Prod. Area: Tenuta Casa Bianca in Castilenti -Te- Harvest Period: First decade of November Vinification: The morning fog encourages the development of Botrytis Cinerea (noble mold) that reduces the water content in the grapes, causing a bigger concentration of sugars and aromas. After a soft pressing , the must ferments in barrique and aor 14 months.ges f Sharpening: Bottles in special climatized areas Sensory char.: the noble mold reduces the content of water in the grapes and it concentrates the sugars and the aromas, giving the Muffato San Lorenzo a harmonic and unmistakeable taste. A light gold colour with an aroma that recalls peaches and honey. A dessert wine, well structured and very harmonic

For more information, please visit: http://www.sanlorenzovini.com

Bodegas Felix Callejo


Bodegas Félix Callejo
is located in Sotillo de la Ribera (Spain), at the heart of the “Ribera del Duero” Denomination of Origin. From its birth in 1989 as an answer to a long family tradition, the venture has thrived thanks to the enthusiasm and drive which the Callejo family has dedicated to it.

With more than 100 hectares of planted vineyards, Callejo is made from the Tempranillo or Tinta Fina variety of grapes. Their vineyards in Sotillo de la Ribera are located at 850 meters altitude on small southerly- oriented slopes. Lime-rich soil of ideal texture, from the Miocene era, together with the characteristically mild climate of the area create the ideal conditions for the growth and development of the vines.

The harvest period, lasting approximately 15 days in October, is the first step in the production of wines. Painstaking care and attention is given to the vines throughout the year, and the harvest is carried out in a similarly meticulous fashion.

There are various steps in the selection process. The first of them is in the vineyard. The grapes are transported to the bodega in boxes after being picked by hand. The second stage of selection takes place in the reception area, where a conveyor belt is used for the selection of bunches. The third and final selection takes place after the grapes have been picked off the raceme, using a vibrating table . From there, they continue to the bodega and to the stainless steel vessels to begin the fermentation process.


FELIX CALLEJO 2005
Selección de Viñedos
de la Familia

Information on the 2005 vintage

The winter began as the coldest of recent years and with very low rainfall. Good levels of temperatures in spring with occasional spells of rain brought about even shooting of the vines. The summer was dry and very hot, causing early ripening of the grapes. Yields were low due to the small size of the berries, which however contained very high levels of polyphenols. The harvest began at the end of September after a very good month for the phenolic ripening, thanks to low night temperatures. The vines and the grapes were in perfect health.
Production Bottled in April 2007. 19,500 bottles of 0.75l. 350 bottles Magnum of 1.5l.
 


GRAN CALLEJO
Gran Reserva 2004
Information on the 2004 vintage

Favourable weather conditions with a cold winter and rainy spring, bringing about a good start to the growing season for the new shoots during May and June. A dry, hot summer with evenly spread rainfall favouring good ripening of the grapes, with no water-deficit stress for the vines. The harvest was begun at the beginning of October with excellent quality grapes and without rain.
Production Bottled in February 2007. 6,030 bottles of 0.75l.

For more information please visit: http://www.bodegasfelixcallejo.com

Rockpool Sydney


Dinner on the Rocks

There are some restaurants that rely solely on their name to market themselves and some that require back-up from the reputation of their chef or owner. In the case of Rockpool, one of Sydney’s more established fusion eateries at 14 years old, the names Neil Perry and Rockpool are equally well-known and synonymous with good food.

The refurbishment has seen few changes in terms of quality. The restaurant, located on The Rocks, began as a fine-dining restaurant serving high quality Australian produce with an Asian influence, predominantly serving seafood. The style of cooking has remained along the same lines over the years however, the dishes have certainly become more sophisticated with time.

The restaurant continues to win awards and maintain its high standing, which Perry and business partner Trish Richards believe is attributed to their motto: ‘the cornerstone of good cooking is to source the finest produce’ and that they ‘set out to do everything to the best of our ability today, then try even harder tomorrow’.

Current menu favourites are: Stir-fried Lobster and Kangaroo Island Chicken with Shiitake Mushroom, Water Chestnuts, Hand-cut Noodles and Red Curry Sauce; Southern Rock Lobster Tagine with Stuffed Quince and Cous Cous; and Poached Cape Gooseberries with Ricotta Fritters and Ice Cream.

Rockpool,
107 George Street, The Rocks, Sydney.
?Tel: (61) 2 9252 1888
E-mail: enquire@rockpool.com
Info: www.rockpool.com

By AK