11/6 - Historic Hotels

This week, Slow Living Radio goes on location to explore the preservation of historic hotels as we visit the iconic Ojai Valley Inn & Spa during the Historic Hotels of America Conference.  First, we'll talk with Thierry Roch, executive director for Historic Hotels of America, part of the Preferred Hotels Group.  We'll learn about the mission of the National Trust for Historic Preservation and its role in the restoration and re-purposing of America's great legacy properties into some of the country's classic hotels.  Next, we'll discover the history and magic of the conference's host property, the Ojai Valley Inn & Spa, as we visit with managing director Pete Ells, executive chef Chad Minton, and director of spa Gloria Ah Sam.

Theirry Roch, Executive Director

Historic Hotels of America ®

Since joining HHA in July of 1999, Roch has directed the growth of the organization from 128 member hotels (representing 24,000+ rooms) to more than 220 members (representing over 36,000 rooms).

Previously, Roch served as vice president of corporate and industry affairs at the American Hotel & Motel Association in Washington, D.C. 

He is a graduate of the University of Virginia and graduated from the United States Chamber of Commerce Institutes for Organizational Management program, an association management professionalization program.

Historic Hotels of America is a brand of Preferred Hotel Group.

About Historic Hotels of America

Historic Hotels of America was founded in 1989 by the National Trust for Historic Preservation with 32 charter members. To be nominated and selected for membership into this prestigious program, a hotel must be at least 50 years old and listed in or eligible for the National Register of Historic Places or recognized as having historic significance.

Members of National Trust Historic Hotels of America represent the heritage and development of America. One of the earliest hotels, Hotel El Convento in Old San Juan, Puerto Rico is a former Carmelite Convent dating to 1651. Another, The Red Lion Inn in Stockbridge, Massachusetts, dates to 1773 and was originally established as a stagecoach stop.

A program of the National Trust for Historic Preservation®, Historic Hotels of America® identifies quality hotels that have faithfully maintained their historic integrity, architecture and ambiance. Historic Hotels of America preserves the authenticity of America’s most prominent lodging addresses and offer visitors a remarkable travel experience to savor, celebrate and share. Member hotels are promoted nationally and internationally to those who prefer historic settings for their leisure and business travel.

Rooms at any of the member hotels can be reserved by visiting HistoricHotels.org or calling 800.678.8946. Reservations made through Historic Hotels of America support the National Trust, a private, nonprofit membership organization dedicated to saving historic places and revitalizing America's communities. For more information, visit the National Trust's website at - www.preservationnation.org/

Pete Ells, Managing Director

In 1923, Ojai Valley Inn & Spa began as a private country club and golf course built to harmonize the unspoiled beauty of the rural paradise just half an hour's drive out of Santa Barbara. Today, Ojai Valley Inn & Spa retains its sense of place nestled into the beauty of the valley hills, and staying true to the people who first built it.

Ojai Valley Inn & Spa offers an abundance of luxurious amenities and special services to make each guest's stay enjoyable and worry-free.

The Ojai Valley runs along an unusual mountain range. Each day at sunset, the fading sunlight creates brilliant shades of pink for several minutes. Most intensely reflected over the rocky ridge of the Topa Topa Mountain range, this spectacular phenomenon creates a mystical beauty and signals the end of another day in this spiritual valley.

The Chronology of Ojai Valley Inn & Spa

In 1923, Edward D. Libbey's dream for his beloved Ojai Valley began to take shape as his private country club and golf course were built to harmonize with the unspoiled beauty of this rural paradise.  Mr. Libbey died in 1925 and never saw his hotel built, however, the architectural plans were safely archived.

 

In 1934, architect Austin Pierpont added 22 guest rooms per the original drawings of architect Wallace Neff. These rooms are now known as the Wallace Neff Historical Rooms.

 

In 1942, a different kind of glory distinguished the Ojai Valley Country Club when it was transformed into Camp Oak for a military training center for a battalion of 1,000 Army troops. Two years later, the Army turned the base over to the United States Navy for a rest and recuperation facility. When the government finally auctioned off the last of the Quonset huts and barracks, the property was returned to private ownership.

 

Don Burger, along with some influential investors, purchased the Ojai Valley Country Club in 1947 and the resort was reopened as Ojai Valley Inn and Country Club. This began the Glamour Era of the Inn, and Hollywood's brightest stars sought the tranquil pleasures of the resort.

Golf was a pleasure that brought many celebrities to the resort

 

In 1985, the Crown family of Chicago purchased the property and completed a $50 million dollar renovation, followed by another renovation in 2003.  And in 1997, the Spa Ojai was completed under the direction of architect Bill Mahan. The resort became known as Ojai Valley Inn & Spa.

 

Early 2006, with the opening of the Artist Cottage and Apothecary, this major renovation was completed. The legendary Ojai resort debuted 308 guest rooms and suites, a new lobby and entrance, new golf shop, new restaurants, and new ballrooms and meeting spaces, while preserving its original charming architecture and unique sense of place.

The resort was first awarded the coveted Five Diamond Award for excellence in the hospitality industry and has achieved this distinguished accolade annually since 2006.

 

Throughout the years, hosting many celebrities, musicians, dignitaries and politicians, Ojai Valley Inn & Spa retains its sense of place staying true to the people who first built it. Amid an unsurpassed natural landscape with diverse appeal to families, couples, golf getaways, girlfriend getaways and multi-generational guests, the Inn remains one of the finest resorts in North America.

Chad Minton,

Executive Chef, Ojai Valley Inn & Spa

Chef Minton has been recognized by the Los Angeles Times, Santa Barbara News Press, 805 Living magazine, and a bevy of others.

 

Minton's passion for our environment and local community is evident in his lifestyle. Minton tends to the herb garden and many of the vegetables and tomatoes on Maravilla's menu are from the Inn's garden. He's a regular at the Sunday Ojai Farmer's Market and is an advocate of the Monterey Bay Aquarium's Sea Food Watch Program, a strong supporter of sustainable seafood practices.




 Gloria Ah Sam, Director of Spa

 

A Moroccan fountain, 50-foot bell tower and inviting outdoor fireplace welcome you to the charm and ambiance of the Spa Village courtyard. Surrounded by the inspiring Topa Topa Mountains of Southern California, the 31,000 square-foot resort Spa is the focal point of this serene resort village which includes two pools, a fully-equipped workout room, Mind and Body Studio, Spa Boutique and Artist Cottage & Apothecary.

 
At the Artist Cottage and Apothecary, guests will learn from local artists to work creatively in a variety of media, including oils, pastels, watercolor, precious metal jewelry making and silk scarf painting just to name a few activities.



Apothecary - Aroma Custom Blending
An experience that will awaken your senses, the custom blending class will rely on your unconscious to create your own uniquely personal scent. Enjoy your scent as a classic perfume or have your apothecary specialist blend it into a customized product line.

Personal Mandala
At times of transition or when seeking clarity, Ojai provides a Personal Mandala session. Drawing a Mandala (Sanskrit word for center and circle) is a creative path to self-discovery and an introspective way to look back and dream forward. An insightful feedback reading reveals a deeper meaning to what lies on the paper.

10/30 - 'ENCORE BROADCAST': A CELEBRATION OF NEW ZEALAND WINE REGIONS

Click a show title or use the red Streampad player at the bottom of our frame to listen now.

Proudy brought to you by Complexity: representing 21 of New Zealand’s great wineries, 8 wine regions and 59 fine wines.  The wines showcase the diverse nature of each region, which you can discover by going to http://www.complexity.co.nz/ and clicking on a region.

MARLBOROUGH WINE REGION

(Northern region of South Island)
Nautilus Estate

http://www.nautilusestate.com/

Clive Jones

Winemaker and winery manager

"Marlborough is really the heart of the New Zealand wine industry and what a great place to bring up a family".  Clive Jones originally trained as a chemist before being drawn to the wine industry. He completed a Wine Science degree from Charles Sturt University, and worked with Selaks Wines prior to joining Nautilus in August 1998.

Clive is leading Nautilus' two key projects.  The first is the clonal and vineyard block designated Pinot Noir Program followed by the intense viti-focus of the Serious Sauvignon Program.  Together, these projects are putting Nautilus at the forefront of New Zealand's wine industry.

On Pinot Noir, Clive's program has involved clonal research, trialing and international benchmarking, traveling to Oregan for a Pinot Noir study trip and to Burgundy to work a vintage at Domaine Dujac.

On Sauvignon Blanc, Clive's passion for the distinctive Marlborough characteristics leads the way for developmental dialog on style differences and bottle development.  He refers to to signature styles: Nouveau Sauvignon Blanc vs "Serious" Sauvignon Blance. 

AUCKLAND REGION

(Northern region of North Island)

Kumeu River Winery

http://www.kumeuriver.co.nz/

Michael Brajkovich, MW. ; B.App.Sc.Oenology

Michael studied Oenology at Roseworthy Agricultural College in South Australia, now part of the University of Adelaide. He graduated with a Bachelors Degree in Oenology (Wine Science) as dux of his year, and returned to the family vineyard and winery in Kumeu to take responsibility for wine production. Since then he has travelled extensively through the world’s wine areas and had the opportunity to spend the 1983 vintage in France.

Based on this experience a new range of wines was developed under the Kumeu River label. In particular, the Chardonnay has enjoyed critical acclaim and success in international markets. Two new single vineyard Chardonnays were released in 2007, and exciting developments have been taking place with Pinot Noir and Pinot Gris from Kumeu.

In 1989 Michael passed the Examination and became New Zealand’s first member of the Institute of Masters of Wine, London. He has many years experience in judging at the Air New Zealand Wine Awards, and at several Australian Capital City Wine Shows.

Michael has been involved with the New Zealand Screwcap Wine Seal Initiative, of which he was Chairman in 2001-2003. He currently sits on the Wine Science Board of Studies for the University of Auckland, and has been collaborating with the University in recent years on a study investigating indigenous yeast fermentations.

CENTRAL OTTAGO REGION

 (Southern South Island)

Felton Road Wines

Bannockburn

http://www.feltonroad.co.nz/

Nigel Greening

A grammar school education was followed by a term at college, before Nigel left to follow the more attractive route of blues guitarist. A singular lack of success led to an early career in printing, before starting a design company in the early 70’s. A spell doing special effects and presentations predated the establishment of an agency: Park Avenue, in 1979.

Park Avenue became established as one of the world’s leading presentations and production companies, over the following 20 years, a period where Nigel divided his time between working on international brand marketing for clients such as BMW, Porsche and British Airways, directing film projects with the occasional effects and engineering projects, such as dark rides (Disney, General Motors, The Millennium Dome), Expo Pavillions and global car launches.

Nigel first visited Central Otago in 1996, living there for a year in 1998-9 while working for BMW. During that time he acquired a taste for the newly released first vintage of Felton Road (1997), and purchased his own vineyard land at Cornish Point in Bannockburn. He purchased Felton Road in 2000 following the retirement of Stuart Elms, the founder.

Married (Kharis) with 3 children (Nicola, 41; Hamish, 11; Lara, 9) he lives in Wanaka NZ. Past-times are cooking (he is executive chef at the nefarious “Panini Noir” Restaurant at Felton Road), fly fishing, Jazz Guitar and Burgundy.

MARTINBOROUGH WINE REGION

(Southern tip of North Island)

Palliser Estate Wines

http://www.palliser.co.nz/

Pip Goodwin,

Associate Winemaker,           

Pip describes her winemaking job as being her dream job.  She used to be an accountant/management consultant.  That was not her dream job!  After working vintages in New Zealand and the United States and completing her Postgraduate Diploma at Lincoln, Pip joined Palliser in 2004.

Pip works alongside Allan Johnson, Chief Winemaker, in the winemaking process but also has the responsibility of being the Environmental Manager.  She was the driver behind Palliser being the first winery in the world to be CEMARS certified (Certified Emissions Measurement and Reduction Scheme).

In her spare time, Pip enjoys hanging out with her two small children and, time permitting, playing sport or walking the naughtiest dog in town – time isn’t often permitting!

NELSON REGION

(Southern Tip of North Island)

  

Neudorf Vineyards

http://www.neudorf.co.nz/

Judy Finn

Co-owner



Judy and Tim Finn, circa '78

1978  and the New Zealand fine wine industry was almost non existent. We (Tim and I) were fresh from the “back to the land” movement of the late sixties. We wanted to make beautiful wine. We figured Tim’s masters in Animal Behaviour along with my unimpressive journalism career would be beneficial. Wrong.  However we did have youth (temporary), self belief (unwarranted) and friends.  At one stage we had four mortgages and three jobs each. The old house at Neudorf had electricity in two rooms, an outside long drop, an inefficient wood stove and no hot water. I look back with no regrets.

Because there was so little known about basic viticulture in New Zealand we planted many varieties to see which ones were best suited to our soils. Merlot came and went as did Cabernet Sauvignon, Chenin Blanc and the dreaded Muller Thurgau. We were a  bit hasty in rejecting Gewürztraminer and may look at that again.

But we did it. We, and a whole heap of people – neighbours, family, friends and some fantastic staff. Each left a mark and many have gone onto work in  bigger wineries or plant their own vineyard. Today 31 years  later and we never  feel we have it all sorted. But we love it and we are still learning, not just about viticulture and wine-making but  exporting, currency exchange, the internet, human resource issues, distribution, yeasts and barrels, clones and crop levels.

Very few misgivings. Making wine is constantly scary and stimulating. We survive on hard work, high hopes and a dollop of common-sense and cunning.

Complexity 
Campaign Manager, Janet Pouchet

Janet Pouchot, with over a decade in the wine business, having held positions such as sommelier for Restaurant Daniel, US Brand Development Manager for Peter Lehman Wines and Sales Manager for Negociants USA.  She is ambassador, campaign manager and sales opportunity creator for the wines of Complexity

http://crntalk.com/podcast/slr/2011/slr-10-30-2012.mp3http://crntalk.com/podcast/slr/2011/slr-10-30-2012.mp3

10/23 - National Food Day Celebration!

October 23 is National Food Day, a day to celebrate the health, sustainability and affordability of good food!  Slow Living joins the celebration with some of our favorite "foodies" and artisans whose passion to the goodness and purity of food, and their community are outstanding. 

We also welcome the Napa Coordinator for Yes on Prop 37, a ballot measure aimed to bring further transparency to food labeling and Californians "right to know" what's in their food and how it's been treated.

This week's show is live from Frati Gelato Cafe, where Gelato Master, Dr. Anthony LuPriore concocts the pure and delicious gelato on the Napa Waterfront. http://fratigelatocafe.com/

Dr. Gelato, Anthony LuPriorie, left, and co-owner, Ron DeLay

National Food Day

http://www.foodday.org

Food Day is a nationwide celebration and a movement toward more healthy, affordable, and sustainable food. Food Day, created by Center for Science in the Public Interest (CSPI), is powered by a diverse coalition of food movement leaders, organizations, and people from all walks of life. Food Day takes place annually on October 24 to address issues as varied as health and nutrition, hunger, agricultural policy, animal welfare, and farm worker justice. The ultimate goal of Food Day is to strengthen and unify the food movement in order to improve our nation’s food policies. Join this push for a stronger, more united food movement by signing up to organize or attend Food Day events in your community.

The foods we eat should bolster our health, but the contemporary American diet is actually contributing to several hundred thousand premature deaths from heart attack, stroke, diabetes, and cancer each year. What's more, the way our food is produced is all too often harmful to farm and food workers, the environment, and farm animals. The American food system has created a diet of cheap, salty, overly processed packaged foods, high-calorie sugary drinks, and fast-food made of white bread, fatty grain-fed factory-farmed meat, and French fries.

Food Day aims to transform the American diet. It’s time for America to Eat Real! All Americans—regardless of their age or race or income or geographic location—should be able to select healthy diets and avoid obesity, heart disease, and other diet related conditions.

Erica Amy Martensen

Napa Coordinator, Yes on Prop 37

About Prop 37

http://www.carighttoknow.org

The purpose of this measure is to create and enforce the fundamental right of the people of California to be fully informed about whether the food they purchase and eat is genetically engineered and not mis-branded as natural so that they can choose for themselves whether to purchase and eat such foods. It shall be liberally construed to fulfill this purpose.

Sarah Mitchell Hansen

Owner and Managing Partner

The Model Bakery

http://www.themodelbakery.com/

Sarah Mitchell Hansen and baker, Eli Colvin

For nearly a century, The Model Bakery has been part of the Napa Valley culinary scene, providing discerning and hungry residents and valley visitors the best breads, pastries and coffee house at the original location on Main Street in St. Helena. Karen Mitchell, once a successful caterer in the Napa Valley, has been the proprietor of The Model Bakery for 30 years. Today’s Model Bakery specializes in artisan breads made with organic stone ground flours and the highest quality ingredients as well as a complete range of pastry products. Karen's daughter, Sarah, works with her mother as managing partner of the bakery and both are dedicated to authentic, artisan baking traditions.

In January 2008, The Model Bakery opened its second location in the Oxbow Public Market, incorporating state-of-the-art equipment and ovens to continue to create their world-class breads and baked goods. Both locations also offer delicious, daily breakfast and lunch specials for dining in or take out. In addition, the Napa Oxbow location also offers a "late bake" - an afternoon bake of signature breads for consumer purchase, and as a service for the region's best restaurants.

Known for their artisanal products, The Model Bakery sets the standard for such items as the English muffin (featured on Food Network), chocolate “rad” cookies, cinnamon morning buns, gargantuan luncheon pizzas and distinctive sandwich combinations. With more than 17 varieties of breads in their daily baked repertoire, The Model Bakery offers the most complete menu of options for consumers and commercial operations to be found in the North Bay.

One can't forget cupcakes these days!

Impatient French man awaits his treats too!

Nanette Hummer
Food & Vine™, Inc., and Salute Santé Grapeseed Oil
http://www.grapeseedoil.com/


Having introduced grape seed oil to the American market in 1995, Food & Vine, Inc., makers of Salute Santé, has remained the leader in the industry and the primary innovator in the brand.

Five exquisitely flavored oils, including roasted garlic, basil, chili, rosemary and lemon, plus the original grape seed oil and the newly introduced extra virgin cold pressed grape seed oil make up the skus for the line.

 

Grape seed oil’s inherent culinary qualities, such as high smoke point, neutral flavor profile, emulsification properties, and visual clarity, make it an invaluable addition to the kitchen and dining table of fine cooks gourmands alike

The company’s high quality products are matched only by its environmental responsibility. Co-op America Business Network has certified Salute Santé as a green company that seeks out environmentally friendly methods wherever possible, as evidenced by their production methods, recycling programs and the grape seeds themselves. Food & Vine is certified by the Non-GMO Project as a GMO-free company.

Food & Vine, Inc., is located at 68 Coombs Street, Suite I-2, in Napa, CA 94559. More information is available by calling (707) 251-3900 or visiting the

10/16 - Purely New Zealand

The beautiful pristine islands of New Zealand have become known for their stunning scenery, pristine mountain lakes and bubbling thermal ponds, their wealth of extreme sports, warm and generous hospitality and food with a clean green image.  We've all tasted their signature, lively Sauvignon Blancs, enjoyed their sweet grass-fed lamb, relished the fresh clean taste of their kiwis, and crunched their crisp winter apples. 

In this episode of Slow Living Radio, we'll bring you a taste of New Zealand you may not have heard about.  We'll learn about the silky Saikou Mt. Cook Salmon from the clear glacier waters of Mt. Cook, and learn from a New Zealand chef's perspective about growing up in the country.  We'll also learn of new wines we may not have had the pleasure of tasting and the diversity of the regions.  But most of all, we'll get a sneak glimpse into this country that will surely tempt us to put it on our list of where to go next, or at the very least to go out and hunt down a new taste of New Zealand! 

Clint Davies

Chef

Fish Story Seafood Restaurant, Napa

 

Fish Story's Chef Clint Davies grew up in Tauranga, New Zealand, where his love of the abundant seafood of the region attracted him to a culinary career, beginning with working under famed Australian Chef Luke Mangan at White Restaurant. Davies was inspired by Mangan to explore other cuisines and after White, he spent the next few years working in restaurants in Scotland, Switzerland and Paris. “Traveling, eating and working my way through Europe was definitely an eye opener and taught me a great deal of new skills I could never have learned elsewhere,” said Davies. “I think it’s important for a chef’s success to travel and, if not work, at least taste the authentic cuisines of other countries.”
  

  

San Francisco was the next stop for Davies, where he first worked at the Campton Place Hotel under Chef Daniel Humm in the height of Humm’s San Francisco career. Davies then joined the Lark Creek Restaurant Group in 2005 as a sous chef at One Market Restaurant, enticed by the draw of working with Chef Mark Dommen. He spent three years in the position and was a contributing member of the culinary team when One Market was honored with a Michelin Star. In 2008, Davies was presented the opportunity to work once more with Chef Mangan, this time in Tokyo, Japan at Salt Restaurant. Davies was at Salt Restaurant for one year, where he learned the complex art of using Japanese ingredients and techniques.

Upon returning to the Bay Area in 2009, Davies was asked to join the Lark Creek Restaurant Group again as the sous chef at The Tavern at Lark Creek in Larkspur. Within a few months, Davies was promoted to co-chef, along with Aaron Wright. They worked together to create a seasonally-driven, value-oriented menu focusing on farm-fresh ingredients. Prior to joining Fish Story, Davies returned to One Market as sous chef. In each of his positions, Davies has honed his skills at restaurants where fresh seafood plays a starring role on the menu – knowledge he applies to the cuisine at Fish Story every day by honing in on light, well-balanced and creative dishes. 

 

In his spare time, Davies enjoys cooking for the charitable underground dining club Graffeats Guerrilla Dining, which supports local, sustainable producers and includes live artistic performances. 

Patrick Pelley

Director, North American Sales

Mt. Cook Alpine Salmon

 

Pat and his wife, Archana

 

Born and raised in a small farming community in Eastern Iowa, Patrick joined the Navy right after high school and served in a mobile heavy construction team (SEABEES) serving overseas in the South Pacific, Asia, and Puerto Rico. In 1988 he joined US Special Operation Forces of the Navy where he spent the rest of his military career serving in nearly every continent around the globe.

 

In the early 1990's, Patrick was also the owner and creator of Artisan Smoked Foods Craftsman at Gourmet Crossroads Smoke house in La Jolla California.  Here, he learned the finer points of curing and smoking fine foods.

 

Throughout Patrick’s adult life he has always maintained a passion for traveling the world and seeking meaningful experiences, whilst still preparing & smoking fine foods.

 

It was during these travels in the late 1980’s that Patrick made his first trip to New Zealand and Australia to visit friends and experience a frontier lifestyle and people that can only exist in these remote lands.

Since that first trip, he has been visiting every year. On a recent New Zealand trip, Patrick was offered an opportunity to be a ground floor investor in a very special sustainable salmon farm in the Southern Alps of New Zealand called Mt. Cook Alpine Salmon. He immediately knew this was his “calling” after visiting the pristine, well managed farm and tasting the unique character of the Saikou Salmon. Currently Patrick is a shareholder and Director of North American Sales and resides in Pt. Loma California with his wife Archana and son Kiran.

 

Mt. Cook Alpine Salmon live in the swift, cold currents of a snow-fed alpine canal, in the South Island of New Zealand. Constant swimming against the water flow means they develop firm flesh with high levels of Omega 3 and less inter-muscular fat than ocean-reared salmon. It is said that Mount Cook Alpine Salmon are amongst the healthiest salmon in the world.

 

Due to constant vigorous swimming, the flesh of Mt. Cook Alpine Salmon is firm, flexible and moist. The delicate taste makes it highly sought after by five star hotels and restaurants, particularly for sushi and sashimi. It is prized by top chefs for its consistent high quality and wonderful rich flavour.

The Mt. Cook Alpine Salmon farm is a unique eco-sustainable operation located in the glacial fed Tekapo hydro canal, in the MacKenzie Basin in the South Island of New Zealand. The canal discharges through a power generating station into Lake Pukaki and is used for the generation of New Zealand’s hydroelectric power. Alpine King salmon have been produced here in net-pens since 1992.

The fish are maintained at low rearing densities and other than monthly sample weigh-ups, are rarely handled. The farm does not pollute or damage the environment in any way and meets or exceeds all government regulations by the Ministry of Agriculture and Fisheries (MAF), Department of Conservation (DOC) and Environment Canterbury.

David Strada

US Marketing Manager

New ZealandWinegrowers

New Zealand is a land like no other. The New Zealand wine is an experience like no other. Their special combination of soil, climate, and water, their innovative pioneering spirit, and commitment to quality all come together to deliver pure, intense, and diverse experiences. In every glass of New Zealand wine is a world of pure discovery. Here's a glimpse into the regions.

New Zealand extends 1,000 miles from sub-tropical Northland (36˚ South) to the world's most southerly grape growing region Central Otago (47˚ South). Vineyards benefit from the moderating effect of the maritime climate (nine of the ten grape growing regions are coastal) with long and bright sunshine hours and nights cooled by sea breezes.

 

Koro Hill in the South Island

Its wine is distinctive for its purity, vibrancy, and intensity. The long ripening period, a result of cool temperatures, allows flavor development while retaining fresh acidity, a balance for which New Zealand wines are renowned.

David Strada has served as the US Marketing Manager for New Zealand Winegrowers since 1999. All 700 wineries and grape growers are members of NZW. Wineries that export to the US are represented by NZW across the country through marketing and promotional efforts, media and public relations assistance, and educational programs to teach Americans about New Zealand and its wine regions and wines.

Featured wines:

Greywacke 2011 Sauvignon Blanc (Marlborough)

Mt Difficulty 2010 Pinot Gris (Central Otago)

Nautilus 2010 Pinot Noir (Marlborough)

 

Haire Mai!

(Maori for Welcome)

The famed Kiwi!