Today Garrick, our Vineyard Manager, reported: "As we are finishing the last of our pruning some of our early varieties are getting ready to swing into action!" And so it begins, another fabulous vintage!
Today Garrick, our Vineyard Manager, reported: "As we are finishing the last of our pruning some of our early varieties are getting ready to swing into action!" And so it begins, another fabulous vintage!
"I was sitting in an outdoor patio in Healdsburg on a classically beautiful early afternoon. The sun was shining, a nice breeze was blowing and I ordered oysters. With the briny, delicate oysters, a natural pairing is a crisp, acidic sauvignon blanc.
Although I was in Sonoma, I found myself sipping a sauvignon blanc from Mt. Beautiful from North Canterbury in New Zealand. While it is not uncommon to find New Zealand wines throughout the U.S., there is a connection between Mt. Beautiful in New Zealand and California.
David Teece, founder of Mt. Beautiful, is a New Zealand native who lives in Berkeley, California. Raised in Lower Moutere along the Tasman Bay on the South Island of New Zealand, Teece’s father started a trucking company that transported items from outlying farms to the cities. His father also purchased a fallow quarter-acre lot next to their home, which Teece and his brother cultivated crops.
Growing up in the outdoors and working with nature are normal activities in New Zealand. But Teece left to study economics and geology at University of Canterbury. He pursued a career in academics and today is the Tusher Professor in Global Business at UC Berkeley’s Haas School of Business, as well as the director of the Tusher Center for Intellectual Capital. Writing more than 30 books and 200 scholarly papers and co-editor of the Palgrave Encyclopedia of Strategic Management, Teece is considered one of the world’s most cited scholars in business and economics.
Settled and living in Berkeley, Teece’s love for the outdoors and enjoyment of risky endeavors led him to look for a location in New Zealand to plant grapes. Consulting with his friend Ron Sutherland, a geologist and vineyard consultant, Teece wanted to grow grapes in New Zealand where no one had done it before. Sutherland explored the northern part of the South Island, which includes the Marlborough and Waipara regions. Ultimately, he found a place that no one had yet planted, North Canterbury.
Canterbury is a region in the middle of the South Island with Christchurch as the main city. Famous as a location used in filming “The Lord of the Rings,” vineyards were first established on the Canterbury Plains in 1978. Waipara Valley in Northern Canterbury, 40 minutes north of Christchurch, was first planted in the 1980s. Mt. Beautiful is even farther north of Waipara, on the northern tip of the North Canterbury wine region, approximately an hour and a half north of Christchurch.
Ron Sutherland had located an awesome site that consisted of four farms and Teece purchased the property in 2003. This area of North Canterbury had not been planted to grapes yet but he and Teece saw something special. They named the wines Mt. Beautiful after the series of mountains of the same name that are along the coastal range to the east.
The vineyard sits below the mountains that protect it from the winds from the Pacific Ocean. It has a cool maritime climate with hot summers with Nor West winds and cooler winters. The property is home to a variety of microclimates with 23 different soil profiles, including silt loam, clay, mudstone and alluvia gravel. With these characteristics, Teece achieves his goal to produce distinctive wines.
Today, there are approximately 180 acres planted to vines and Mt. Beautiful produces riesling (planted in 2005), sauvignon blanc (planted in 2004-2006), pinot gris (planted 2005-2006), chardonnay (planted 2006-2011), rosé of pinot noire and pinot noir (planted 2004-2013).
— Mt. Beautiful 2015 Riesling, North Canterbury – Riesling was the first wine that Mt. Beautiful produced and it is a gorgeous wine. On the nose, there are aromas of grapefruit, stone fruit and white flowers, as well as a flinty note. And on the palate, the wine has citrus, apple and mineral notes with bright acidity. There is a bit of residual sugar in this wine and yet the acidity balances it out. This is a perfect wine to pair with a spicy dish.
— Mt. Beautiful 2016 Sauvignon Blanc, North Canterbury – Not all New Zealand sauvignon blanc tastes like a green grass herb garden and this is one of those. A small portion of the juice is fermented in new and used barrels and is aged on the lees for nine months. The resulting wine showcases tropical flavors and floral aromatics and is bright and crisp with a creamy mid-palate. This wine is a beautiful match for shellfish, especially oysters.
— Mt. Beautiful 2015 Pinot Gris, North Canterbury – The pinot gris is a blend of some grapes picked early for good acidity and some grapes picked later for concentration. The resulting wine has intense floral, tropical fruit and pear aromas and intense acidity and minerality on the finish. The wine has a lovely mouthfeel and can be enjoyed with grilled salmon or chicken.
Mt. Beautiful 2015 Chardonnay, North Canterbury – A well-balanced wine, this chardonnay is picked in three batches according to ripeness. Part of the juice is barrel fermented which goes through partial malolactic fermentation and part is fermented in stainless steel and then the wine is aged for nine months on the lees. The resulting wine has aromas of stone fruits and apple that continue onto the palate. There is also a hint of roasted almonds and brioche on the palate, as well as a touch of flintiness. The creamy texture with elegant acidity make this a wine to also enjoy with salmon and chicken.
— Mt. Beautiful 2016 Rosé, North Canterbury – The rose is made from pinot noir that was pressed off after a short period of skin contact and then fermented. A bright pink color, the wine has notes of red berries and on the palate is crisp and fresh with notes of grapefruit, bright acidity and minerality.
— Mt. Beautiful 2015 Pinot Noir, North Canterbury – On the nose, the pinot noir has classic notes of raspberry, cherry, red currant and violet. On the palate, it is a smooth wine with notes of black cherry and white pepper. The pinot noir is a medium-bodied wine with intense acidity that makes it ideal to enjoy with salmon, lamb, duck or pork."
2015 Mt. Beautiful Pinot Noir
92 points, Editor's Choice - Christina Pickard, Wine Enthusiast.
"This Pinot, from the cool climes of the unsung region of North Canterbury, is downright sultry. This shows a dense nose of blue fruit, cherry, chocolate, baking spice and violets, while the palate slinks with tart cherry and earth, hugged by elegant, fine grained tannins and a long, chocolatey finish. Drink now–2022. Mt. Beautiful USA. Editors’ Choice. —C.P."
View Wine Enthusiast's December 2017 Buying Guide here.
"Mt. Beautiful Wines from New Zealand
Appreciation for New Zealand wine continues to increase, and for good reason, as the region’s maritime climate provides vineyards with extended sunshine hours and cool night sea breezes provide a long, slow ripening period resulting in flavor growth. A worthy example is the wines of Mt. Beautiful, a North
Canterbury winery located on the South Island of New Zealand. 100% estate grown and certified sustainable, production is focused on Sauvignon Blanc and Pinot Noir but also smaller quantities of Pinot Gris, Riesling, Chardonnay and Rose are produced.
The Sauvignon Blanc pushes the boundaries of the typical New Zealand flavor profile, highlighting tropical flavors, toning down the grassiness with a crisp finish with bright minerality.
The Pinot Gris combines stone fruit, apples, juicy ripe pears, and a touch of floral honey with a persistent finish. The Chardonnay features aromatics of ripe apple, stone fruits, and nectarines, and has a creamy texture that makes it easy to drink, with underlying notes of
Unlike some Rieslings, Mt. Beautiful’s is not overly sweet, and has dry flavors of honeysuckle, lime and wintersweet flower and finishes with a lingering acidity. The Pinot Noir, the personal favorite of owner David Teece, begins with fragrances of black cherries and violets followed by a palate of ripe bramble
fruit and subtle tannins.
The traditionally made Rosé is produced from Pinot Noir juice that was pressed off after a period of light contact and fermented in barrel and tank. The 2016 vintage boasts floral notes and intense sweet red berry aromas, and a creamy and dry palate with hints of watermelon and pink grapefruit."
Food Wine Travel Chix, Linda Milks
Exploring wines from around the world is always a delight, and on a pleasant Sunday afternoon the Wine Review Council sat down to see what the North Canterbury region on the South Island of New Zealand had to offer. Mt. Beautiful Winery lies at the foot of its namesake, Mt. Beautiful, part of the coastal range to the east that protects the vineyards from ocean winds. (By the way, a bit of trivia is that about 90% of New Zealand wines have screw caps.)
Wine Review Council
Each member of our wine council brings a pairing for one of the wines we sample. Often we find different pairings work just as well if not better than the one we chose. Three of the wines stood out to us which will be what I want to share with you.
Our favorite wine of the afternoon was the Pinot Gris ($18.99). Pinot Gris isn’t a favorite varietal of mine, but this one was delicious. The first thing I noticed was the floral fragrance of jasmine. A sip fills your palate with a lush roundness of ripe pears, apples, and stone fruit. One of the things I liked the most was the long finish with a minerality to it. Our group paired it with Nut & Fruit Crisps topped with Chevre and Apricot Compote. This was a perfect pairing that complemented the stone fruit and creaminess of the wine.
Our second choice was the 2016 Sauvignon Blanc ($15.99). This wine is composed of clones from California and a fourth of the clones are from Bordeaux. The Bordeaux clones lift up the flavor and lessen the cut grass typical of Sauvignon Blanc. Again, our noses picked up floral aromatics with flavors of tropical fruits like melon, guava, and honeydew. The Sauvignon Blanc is creamy on the mid-palate and has a crispness at the end. We noticed more grassiness as the wine opened up. The Sauvignon Blanc was paired with a Nectarine and Blueberry Cream Galette, another good pairing that complemented the fruit and creaminess of this good wine.
The third wine that we enjoyed was the 2015 Pinot Noir ($24.99). Pinot Noir is one of my favorite varietals, so I was excited to try one from this New Zealand region. Violets and blackberries greet your nose. My palate picked up cherry and blackberries as well as earth. I find in Pinot Noir the terroir (composed of climate, soil, and terrain) is one of the most telling and interesting aspects of the varietal, and this one had its own special earthiness. Our group paired a crostini topped with bacon, fig jam, and cream cheese. Another delicious pairing.
Wine Line Up:
Once I have had the opportunity to taste some unusual and delicious wines, I want more information about the wines. To learn more about the winery and its history as well as more of their wines, go to Mt. Beautiful’s website at http://mtbeautiful.co.nz/.
To find these wines online for purchase in the United States, I went to http://www.finewinehouse.com/.
Happy drinking of some beautiful wines from down under
Drink This of Vegas Seven, Bob Barnes
A Few Sips From the Beverage Program at Robert Irvine’s Public House
Last May, celebrity chef Robert Irvine drew attention to his announcement of plans for a dining concept at the Tropicana when he rappelled 22 stories down the side of the resort. Now, a year later, the Food Network TV star and host of the syndicated talk show The Robert Irvine Show opens his first Las Vegas restaurant, Robert Irvine’s Public House, on July 27.
The 275-seat space, situated on the northern side of Tropicana’s casino floor, offers a varied beverage program. As the eatery’s motto is “There is no greater happiness than a full pint and a full plate,” it should come as no surprise that beer is a star, with 32 taps and 30 cans and bottles offered. The selection includes brews that are not the usual suspects on the Strip, such as Prairie BOMB Imperial Stout, Evil Twin Old Fashioned Lemonade IPA, Unibroue La Fin du Monde and Mikkeller Beer Geek Dessert. Local beers are not left out, with the likes of Able Baker Brewing IPA and Chris Kael Impale’d Ale, as well as Tenaya Creek 702 Pale Ale, Hauling Oats Oatmeal Stout and Bonanza Brown Ale.
More than a dozen signature cocktails are available, and as Patrón is Irvine’s spirit of choice, you’ll likely be enjoying El Karma—Patrón Reposado, Mixwell Mojave Grapefruit Soda, lime wedges, grapefruit peel and chili aleppo salt. The restaurant also has a namesake cocktail, the P.H.T. (Public House Tonic), a concoction with Plymouth Gin, Fever Tree Elderflower Tonic, a cucumber strip, lemon and lime wheels and fresh mint. Irvine emphasizes that all of the libations are made with fresh fruit and vegetables. Several cocktails use beet or carrot vodka from Boardroom Spirits—“a line of vodkas, gin, Scotch and bourbon—and we’ll be using all of them,” he says. Irvine is a partner in the company.
Oenophiles have options of red, white and sparkling, with an emphasis on California and Pacific Northwest wineries, along with selections from Italy, New Zealand and France. Brand highlights include Eroica Riesling, Whispering Angel Rosé, Argyle Pinot Noir, Stags’ Leap Artemis Cabernet and Mt. Beautiful Sauvignon Blanc.
“We have something for everyone and a lot of drinks you won’t find anywhere else,” Irvine says. “I want people to get out of their comfort zones and try something different. And you’ll be able to enjoy a good drink and a good meal and not have to spend your mortgage.”
Read the entire article here.
Bigger Than Your Head, Frederic Koeppel, July 2017
"No kissy-face little princess of complacency, here’s a pinot gris from New Zealand that will make you take it and yourself seriously. It’s also quite delicious. The Mt. Beautiful Pinot Gris 2015, North Canterbury, fermented and aged in a combination of old oak barrels and stainless steel tanks, producing a pale pale gold wine that deftly balances an appealing almost lush, talc-like texture with the litheness and fleet crispness of bright acidity.
Aromas of heather and hay, roasted lemon and lemon balm, lime peel and grapefruit get a big assist from burgeoning notes of damp flint and limestone, with an ineffable wafting of lilac and graphite. On the palate, structure is the main event, fashioned along the lines of bracing salinity and seashell-chalk-limestone minerality; while squaring your shoulders for that admittedly supple onslaught — and this is a shatteringly dry wine — enjoy the tasty and attractive flavors of fresh apples and spiced pears, all aimed toward a finish of cloves, steel and grapefruit rind.
The slight tension between texture and structure keeps the wine lively and exciting. 14.5 percent alcohol. Drink through 2019 to ’21 with grilled fish, seafood risotto or, a favorite at our house, cod stew with leeks, potatoes and chorizo. Production was 1,450 cases. Excellent. About $19."
The 2017 harvest wrapped up at the end of April, and now we mostly wait and see what this year’s vintage expresses. We asked Ben Weaver, our Assistant Winemaker, to comment on each varietal.
It seems like just yesterday that the vineyard was covered in lush green vines as far as the eye could see. Now, it lies dormant in the middle of New Zealand's winter. We have however begun one of the most arduous, careful and resultantly most expensive activities that takes place in the vineyard each year. It lays the groundwork for the next vintage's success ... and that activity is pruning!
Linda Kissam, FoodandWineTravelChix.com, July 2017
Ahoy Matey’s! The summer boating season is officially underway. What will you be sipping on those easy breezy nautical moments this year?
Rosé wine and food pairings are a natural for the warm summer months – especially when served aboard a boat. Sail, power, or canoe … all offer a perfect setting for a refreshing glass of Rosé.
Rosé wine has made a stunning comeback in the past few years. And why shouldn’t it? Rosés are seductively fun, drinkable wines that are versatile enough to go with a light deck lunch to a knock-out main salon dinner combo. There are enough styles out there to please everyone.
Many Rosés possess excellent flavor profiles. The best ones are drier and crisper than one might expect – which allows for a full display of flavors and aromas. But there is a place for a wide range of flavors and style, all of which are explored in this article. Remember, in the end, if YOU like it, it is a winner.
The aromas and flavor of Rosés are primarily influenced by the particular grape varieties used to produce the wine but also the method of production also plays an important part. To make most Rosé wines, red grapes are lightly crushed and left to macerate with their red skins for a little while (anywhere from a few hours to a few days), after which the juice is strained out from the solid stuff (called “must”) and fermented in tanks. A true Rosé is made from red grapes, not a mix of red and white grapes, although there are Rosés offered that have been blended with white grapes to help “punch up” color and taste or present a new style into the market.
Drinking is believing. The world of Rosé wines is made up of flowers and fruits expressing natural freshness. Don’t expect a Rosé wine to present with the strength and the power of red wines, you’ll be disappointed. Do expect summer in a glass; red flowers and fruits. Think watermelon, roses, red currants, and raspberry. On occasion you may pick up lilac, Jolly-Rodger and bubble gum notes.
Which foods pair best with Rosés? Rosés are made for warm summer evenings, patio dining, friends and memories. Serve dishes that fit with that kind of setting and you’re on the right road.
Do not pair Rosé wine with foods that will drown out its delicate flavor. So stay clear of: tomato sauces, red meat dishes, butter, heavy creams, eggs, and overpowering aromatic spices.
Light pasta dishes – like linguine with olive oil, garlic, and mussels – make a wonderful choice for roses. Some stuffed pastas work – like a vegetable-stuffed cannelloni, or a ricotta stuffed ravioli. The trick is that if cheese is used, is should be extremely light, mild and neutral in flavor, almost whipped in texture, or otherwise an easily paired, not-pungent cheese.
Seafood dishes that focus on the minimal preparation to let the seafood flavors shine – lobster tail, lightly grilled crab cakes, and shrimp cocktails will complement a well-structured Rosé.
Summer salads of course are also an excellent option – just steer clear of bitter greens like kale that will quickly smoother your Rosé glass with all the wrong flavors. Instead think of water-filled vegetables and fruit like iceberg lettuce, chard, bok choy, clementines, pomegranate kernels, watermelon slices, apple slices, and strawberries.
Summer foods, like tomato salads, olives, and vegetables right off the grill come to mind. Rosés love impetuous flavors: salty, a little spicy, summer herbs like basil and oregano, and, of course, garlic. Prosciutto and melon? Perfect. Toasts with tapenade? Even better. Pork sausages right off the grill are terrific with Rosés, grilled vegetables such as peppers, zucchini and eggplant, seasoned with handfuls of basil and sprinkled with good olive oil.
Lastly cheeses. Many cheeses can be challenging to wines, usually overwhelming their character, but rosés hold up very well to a number of cheeses, especially those of Spain. Try a tangy and earthy Roncal or Idiazabal, a Zamorano or Majorero sheep’s cheese, and finally try one of the many Cabrales blue cheeses now available in the US.
It is now up to you to learn what goes best with Rosés. Keep in mind that Rosés are enjoyed year around, especially by Mediterranean food enthusiasts. They are at their best when served chilled. However, when too cold they lose their delicate aromas and flavors. If served too warm, the residual sugar in many Rosés produce an unpleasant, cloying sensation and the overt fruitiness of the wine can create the sensation of drinking warm punch.
At a recent tasting aboard my Grand Banks boat, I found the following to be amongst the best Rosé wine picks for the summer boating season – for a variety of reasons. Each has its own place in my on-board bar. Enjoy!
Comparing domestic and international sparkling, still, blended, single varietal, lo-cal and can.
Mt Beautiful Rosé 2016. $20. New Zealand: I am a big fan of this winery. This wine is traditionally made from Pinot Noir juice pressed off after light contact and fermented in barrel and tank. Summer floral notes, a hint of herbaceousness and penetrating red berry aromas on the nose. Dry on the palate with good acidity. Juicy watermelon and pink grapefruit notes make this medium bodied wine a winner. Ranked second in the tasting, but a case could easily be made for first place."
"Stuff these simple, satisfying cornmeal cakes with a creamy chicken and apple salad, topped with cheese and avocado, and complemented by a Portuguese white.
Eight ingredients, plus pantry staples. That's all it takes to make an entire meal from scratch. Add in a good bottle of wine for less than $20, and you've got a treat for family or friends. That's the philosophy behind our "8 & $20" feature. We hope it adds pleasure to your table.
I have a soft spot for arepas.
My parents are both Venezuelan, so I grew up eating the cornmeal cakes common in Venezuela and Colombia. They’re a staple consumed at all hours of the day, whether at home, from street vendors, or at restaurants. Basically, they’re used like bread: served simply with a little cheese or butter, used to make sandwiches, or as an accompaniment for a sit-down family meal.
They're also remarkably easy to make. Arepas are made from a precooked white cornmeal called masarepa. (Note: Masarepa is not interchangeable with other types of cornmeal; masarepa is cooked before it is milled, yielding a finer, more flourlike consistency than regular cornmeal, which is milled raw.) And because they're corn-based, arepas are also gluten free.
Masarepa can be a little difficult to find in many parts of the country, but it's easily purchased online (P.A.N. and Goya are common brands). Simply mix it with water and salt to make a quick arepa dough, which can then be deep-fried or cooked on the stove and finished in the oven, as I’ve done here.
A popular Venezuelan sandwich is the reina pepiada, an arepa stuffed with chicken salad and avocado. The sandwich's name is a tribute to a former Miss World from Venezuela, and it loosely translates as “curvy queen.”
Every home or restaurant might have their own take on this chicken salad. My family’s version takes quite a long time to make, which means it’s not all that feasible for a weeknight. For this rendition, I tried to streamline it as much as possible while still retaining the flavor. To start with, I used a pre-cooked rotisserie chicken to keep things easy. If you’re making it from scratch, the traditional version uses poached chicken, but feel free to use any leftover chicken you have on hand.
Other common additions include boiled potatoes, onions, celery, lemon or lime juice, and red peppers—add any of the above and more, as you like. It’s also common to top the sandwiches with queso blanco (literally “white cheese”), or one of several other Venezuelan fresh cheeses. Alternatives include Mexican cotija, queso fresco, or even mozzarella or feta.
The arepas have a dense texture, and the chicken salad is creamy, but it also has a bright piquancy. A fresh white wine with some body seemed in order, so we opted to try a New Zealand Sauvignon Blanc and a Portuguese white blend from the Douro.
The Sauvignon Blanc offered plenty of bright citrus and tropical fruit notes, as well as some green pepper; it was juicy and refreshing and made a really solid match, but might have worked even better if the salad had included herbs, green chiles or peppers. The Douro blend had more rounded fruit notes of melon and ripe citrus. It was refreshing too, but also showed more minerality and textural complexity, which ultimately made it the favorite."
Pair with a well-rounded white blend like Casa Ferreirinha Douro White Planalto Reserva 2015 (88 points, $15) from Portugal, or try a New Zealand Sauvignon Blanc like Mt. Beautiful Sauvignon Blanc North Canterbury 2015 (89, $16).
Click here for this recipe!
The Tasting Panel, June 2017
We're ecstatic over these new reviews we just received by Anthony Dias-Blue of The Tasting Panel and Blues Reviews!
2015 Mt. Beautiful Pinot Noir - 92 Points
“Deep ruby color; smooth, lush texture; dense, ripe black cherry with flesh, spice and oak notes; juicy and deep, long and balanced.”
2016 Mt. Beautiful Sauvignon Blanc - 91 Points
“Smooth and lush with crisp and lively acidity; rich and dense, ripe and long.”
2015 Mt. Beautiful Chardonnay - 90 Points
“Bright, clean and juicy with silky texture and good depth; long, smooth and toasty; racy and dense; fresh and lively”
2016 Mt. Beautiful Rose - 89 Points
“Light ruby color; fruity and floral with red berry flavors; crisp with racy minerals and bright acidity; extra dry.”
Shop these wines here.
Dan Dunn (@TheImbiber), Gayot, June 2017
We can't think of a better way to start off summer than our new release 2016 Mt. Beautiful Sauvinon Blanc being chosen as one of Gayot contributor Dan Dunn's Top 10 Wines of Summer!
"The Best Wines for Summer Sipping
The quest to unearth the best summer wines began and ended at one of America's premiere epicurean events — the 35th Anniversary Food & Wine Classic in Aspen, Colorado, where hundreds upon hundreds of the world's finest winemakers converged to showcase their wares. And while selecting just ten great bottles of wine was a near impossible task, as the great T.S. Eliot once said, "Only those who will risk going too far can possibly find out how far one can go." This one goes to ten. Enjoy!
Typically, New Zealand Sauvignon Blanc is known for its pungent odors and grassy, tart palate. Ah, but Mt. Beautiful, in the heart of North Canterbury, on the South Island of New Zealand, produces anything but typical Kiwi Sauvignon Blanc. The nose is pure flower garden, and the predominant flavor is tropical fruit. It's no pushover, mind you, but the acidity has been tamped down in favor of a rounder, creamier mid-palate experience."
SF Int'l Wine Competition, July 2017
The results are in from this year's SF Int'l Wine Competition and we couldn't be happier. Our 2015 Mt. Beautiful Pinot Noir was singled out as "Best Pinot Noir" receiving a Double Gold Medal and 98 Points, and our just-released 2016 Mt. Beautiful Sauvignon Blanc was awarded a Double Gold Medal and 95 Points. In addition, out of 77 New Zealand wineries that entered this year's competition, Mt. Beautiful Winery was chosen as "Best of Nation."
Loving this review of our 2015 Mt. Beautiful Pinot Noir by Wine Spectator's Senior Editor, MaryAnn Worobiec.
“Bright and juicy, with supple, creamy tannins and a core of raspberry and cherry flavors. Details of spice, blood orange and cedar linger on the finish. Drink now through 2027. M.W.”
"For those of you unfamiliar with Mt. Beautiful, the story centers around a man, a country, and a quest.
In 2003, world-renown economist and avid outdoorsman David Teece and his wife Leigh set about locating a region where no vineyards yet existed in his native country of New Zealand. His goal: Make world-class wine where no wine had ever been made.
With the the help of geologist and friend Ron Sutherland, Teece eventually honed in on North Canterbury, an area on the South Island between the Southern Alps and Kaikoura. At first glance, the region’s unrelenting nor’westers, sweltering summers, minimal rainfall, frost-prone winters, and rugged morphology didn’t appear conducive to farming grapes.
But the land’s twenty-three different soil types, including ‘Phoebe,’ a well-draining glacial till/loess/volcanic ash concoction, combined with a myriad of microclimates, proved an alluring gamble. Teece and his wife purchased a total of 184.32 acres, christening the virgin vineyard Mt. Beautiful.
Determined to grow cultivars different from its neighbors in nearby Marlborough, Mt. Beautiful boasts over thirty different clonal selections, each varying in flavor, color, berry size, ripening, phenolics, tannins, susceptibility to disease, and ability to withstand drought and frost, among other characteristics."
... read the entire post here.
Mt. Beautiful’s CEO Robert Watkins believes that when his team members dovetail their personal interests with opportunities to share Mt. Beautiful wines, it’s a “win” for everyone and brings life to the brand.
By Angela Corry, The Celebrity Cafe, May 5, 2017
Editor-in-Chief of TheCelebrityCafe Facebook added Mt. Beautiful wines on its short list of "sweet treats and grown up fun" for Mother's Day!
"This New Zealand winery offers 100% estate grown, certified sustainable wines including Rose, Sauvignon Blanc, Pinot Gris, Chardonnay, Riesling and Pinot Noir. My favorite is the Sauvignon Blanc, which pairs floral aromatics and tropical flavours such as guava and melon-like fruit, which creates a freshness on the palate that ends with a crisp finish."
Blogger of Wine Time, David Dickson, included a couple of Mt. Beautiful wines in his The Tasting Room section of his site. We like what he has to say!
2015 Mt. Beautiful Riesling
Ripe with off-dry flavors of honeysuckle, lime, and wintersweet flower. The citrus notes meld together with crisp, minerality, and a complex ripe apple character. It finishes with a beautiful, lingering acidity.
2015 Mt. Beautiful Sauvignon Blanc
This Sauvignon Blanc pushes the boundaries of the typical New Zealand flavor profile with lots of decadent tropical flavors and less grassiness and a creamy mid-palate all the way through to a crisp finish with bright minerality.
This year we eagerly jumped on the invite to participate in Pebble Beaach Food & Wine's 10th Anniversary event. Our team had a blast sharing tastes of our wines from North Canterbury, New Zealand.