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Mt. Beautiful Winery

Mt. Beautiful Winery

Midwinter Winemakers' Feast

  • Published in Blog

MT Beautiful Two Rivers Cafe and Wine Tasting Room Bw

Friday 10th August 2018 we hosted our Midwinter Winemakers' Feast at Mt. Beautiful's Two Rivers Cafe & Wine Tasting Room located in Central Cheviot.

MT Beautiful Two Rivers Cafe and Wine Tasting Room Cw

A mix of forty five guests, both locals and those from out of town, came together to enjoy the evening's bounty. Included on the guest list were some key members of Mt. Beautiful Winery's U.S. team including CEO Robert Watkins, Business Operations Manager Cori Gormley and Administrative Executive Maura Sullivan.

MT Beautiful Two Rivers Cafe and Wine Tasting Room Aw

The evening started in the Tasting Room where guests arrived for canapes and tastings of current wine vintages, followed by a family style feast featuring Mt. Beautiful beef and lamb.

MT Beautiful Two Rivers Cafe and Wine Tasting Room Ew

Winemaker Sam Weaver and Assistant Winemaker Ben Weaver spoke a little about the wines at the beginning, and mingled with guests throughout the evening answering questions and queries.

Dinner started with 2016 Pinot Noir magnums followed by 2015 Pinot Noir, 2015 10 Barrels Pinot Noir and 2009 Pinot Noir.

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A taste of Mt. Beautiful's special dessert wine (straight from the barrel) was presented alongside beautifully prepared platters of local cheeses. This brought a close to the feast.

General Manager Kimberley Eagle said "It was a really fantastic evening! We have since had a lot of great feedback from people who attended and people who heard about this event through the grapevine.

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Wine, etc.: Like red, fruity wine? Here are some to discover.

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Capital Gazette logo

Tom Marquardt and Patrick Darr

Capital Gazette, Patrick Darr and Tom Marquardt

"Far be it from us to tell you what you should like in wine. We may be able to tell you what is a good wine, but we can’t determine what is a good wine to you.

We can tell you, for instance, many cheap, jammy and sweet wines are not good wines. But, if you like them, who are we to say you shouldn’t?

So, call us frustrated that these extracted wines are flooding the market and attracting consumers who haven’t the desire to ponder something more balanced. While serious winemakers have been refining their wines for centuries, others have come along to mask defects with a load of sugar.

We get it. There are no rules, right?

“Once you ripen wine to almost a raisin quality, you lose a little varietal character, especially with cabernet sauvignon,” said Jay Turnipseed winemaker at the Rutherford Wine Co.

He said an over-extracted cabernet loses its red currant flavors, picks up more dark cherry and plum character and sheds some the tannins that give it ageability.

He doesn't take issue with producers who make these riper wines if it's appropriate for their business. While some winemakers base their reputation on complex and age-worthy cabernet sauvignon, others look for fast sales from ripe, sweet zinfandel blends.

If you like your red wine fruity and forward, here are some to discover:"

Among the six "Wine Picks" they feature our 2016 Mt. Beautiful Pinot Noir!

"Mt. Beautiful Pinot Noir North Canterbury 2016 ($30). This is another notable pinot noir from New Zealand where their pinot noirs are deservedly becoming better known. Deep dark and rich black cherry flavors are dominant in this bold pinot noir. It would do well with beef dishes."

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Somms’ journey sparks new thinking about New Zealand wines

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The Boston Globe,The Boston Globe, Ellen Bhang 

"Leave it to a duo of Boston sommeliers to broaden notions about New Zealand wine.

Earlier this year, Nick Daddona, beverage director of Boston Urban Hospitality (which includes Deuxave, dbar, and Boston Chops) and Lauren C. Daddona, wine director of Del Frisco’s Double Eagle Steakhouse in the Back Bay, toured some of the Southern Hemisphere’s most breathtaking vineyards. The two are among the most respected wine professionals in town, and also happen to be husband and wife. New Zealand Winegrowers, the national trade association, organized the two-week trip, flying an international contingent of somms and writers to major wine regions up and down the North Island and South Island.

The Daddonas were keen on exploring wines that have little presence in Massachusetts. “I thought we were seeing a fairly skewed offering here in the States,” says Lauren Daddona, noting that sauvignon blanc — New Zealand’s most exported style — dominates the market. But Kiwi producers craft excellent wine beyond that white grape. “They’re not afraid to experiment and have no problem with innovation,” says Nick Daddona. Tasting an assortment of terroir-driven varietals, he says, “was like finding little points of genius.”

Back in Boston, the couple hosted a tasting that provided a glimpse into that range. A Martinborough pinot noir offered textured red fruit and scents of cedar. A syrah from Hawke’s Bay expressed dried fruit along with savory notes of jerky and black olive. Central Otago’s pinot gris and riesling were vivid and lively. Bottles like these can be had at both of the sommeliers’ restaurants, but what about retail?

The search proved challenging. Shop shelves were crowded with the grassy-grapefruity style of sauvignon blanc, but often little else. Sleuthing pointed to different varietal expressions in the market, but many — especially in the $30-and-under range — were out of stock or otherwise unavailable.

So what a pleasure to locate three in good supply: an exuberant pinot noir, a gutsy rosé, and a wild yeast-fermented sauvignon blanc, none of which are the usual suspects. Each serves as a reminder to ask your neighborhood shop for more variety from this corner of the globe.

“The world is ready to accept the diversity of what they make,” enthuses Lauren Daddona. “These wines really overdeliver.”

Our 2016 Mt. Beautiful Pinot Noir was selected as one of three wines featured in this article: 

"Mt. Beautiful Pinot Noir 2016 Owner David Teece named his estate for the peak that protects vineyards from coastal winds of North Canterbury. This red is full of cherry-berry notes, an edge of appetizing bitterness, and subtle tannins. $25 to $30." 

Read the article here at the Boston Globe online. 

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Fall Rose Wine Picks - Liquid Assets for Boaters

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Food Wine Travel Chix, Linda Kissam

"Rosés are the darlings of warm fall weather and the boating life … and for good reason. They pair well with pretty much any food you might have on board …from hot dogs to shrimp. Throw in an avocado or two and you have pure heaven.

Rosés can be made into various cocktails too. If you go down that road, I suggest making rosé ice cubes and pouring club soda over them. Trust me, it’s an easy-to-make crowd pleaser.

Each boating year I do a couple of different tastings. This year it was ciders and Rosés. My husband and I were on an 8 week cruise in our 42’ Grand Banks gliding over the Canadian coastal waters. Food storage – fresh and canned – is at a premium. Space for adult beverages are also tough to find, so what we bring aboard needs to be top notch without breaking the budget. We’ve found storing our wines deep under the floor boards in the aft cabin keep the wines cool and ready to serve. Our pairings are simple and boat focused. The best is when we can catch fresh fish.

Mt Beautiful 2017 Beautiful Rosé – (About $15) – A dry, crisp blend of 70% Pinot Noir and 30% Pinot Gris. Salmon pink color with some floral notes and sweet red berry aromas on the nose. Love the taste of white peach and pink grapefruit. Smooth texture and acid friendly. This is a medium bodied wine with a significant finish. Pair with a charcuterie board."

Read the article here.  

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