8 July 2014
Dine In this Winter with Allan Scott Pinot Noir
As the weather cools and the patter of rain on our windows becomes an almost daily occurrence, it’s easy to see why many of us favour a cosy night in, complete with a hearty meal and our favourite bottle of wine by the fire.
At Allan Scott we know that winter nights in, need to be cherished and celebrated and what better way to do it than with a bottle of our delicious Allan Scott “Hounds” Marlborough Pinot Noir 2012.
Carried on a rich oak base with soft aromatics in dark cherry, ripe berry fruits and cocoa, the Allan Scott “Hounds” Marlborough Pinot Noir 2012 flows beautifully onto the palate creating a warming winter wine with plenty of life.
Perfectly matched to seasonal favourites, roasts of red meat, slices of strong cheeses and sizzling cuts of wild game, the Allan Scott “Hounds” Marlborough Pinot Noir 2012 epitomises the versatility a great Pinot Noir presents while bringing its own eloquence to your heart-warming winter cuisine.
Allan Scott Winemaker Matthew Elrick, credits keen attention and hard work for the unique and impressive character of the Allan Scott “Hounds” Marlborough Pinot Noir 2012.
“It’s a concerted team effort starting at pruning and every small step through to selection of only the best oak barrels of Pinot Noir from our “Hounds” blocks.
“We want the Hounds Pinot Noir to reflect the best of both the vineyards and the vintage from which the grapes have come, 2012 was cooler than usual, this particularly suits Pinot Noir grapes because they can hang out longer allowing flavours to develop and strengthen without getting too high a sugar (hence alcohol) level,” he says.
Allan Scott “Hounds” Marlborough Pinot Noir 2012 (RRP $31) and the full range of Allan Scott Wines are available from Glengarry Wines and online at www.allanscott.com
9 April 2014
Celebrate In Sophisticated Style This Mother’s Day – with Allan Scott!
Polish your best champagne glasses, pop the cork and propose a toast in sophisticated style this Mother’s Day, with Allan Scott Cecilia Brut NV!
Fun and fruity, Allan Scott Cecilia Brut NV is a Methode Traditionnelle style wine that expertly blends Chardonnay and Pinot Noir grapes, adding a deliciously silky sparkle to Mum’s day.
With its pale straw hue, wild white strawberries and stone fruit flavours, Allan Scott Cecilia is the perfect aperitif partner for a creative Mother’s Day antipasto – think creamy brie, exotic dried fruits, rich garlicky crostini and beautiful rustic homemade dips. Boasting a voluptuously long lasting and creamy finish, Allan Scott Cecilia can be enjoyed late into the evening.
Owner of Allan Scott Family Winemakers, Allan Scott, says Cecilia is produced on site in a purpose-built Methode Traditionnelle facility, creating bubbles using time honoured methods.
“A Methode Traditionnelle style wine, Cecilia is a blend of fruit from three different vineyards, with each vineyard prepared meticulously to ensure flavoursome crops that express themselves individually in a blended wine,” says Scott.
“What better way to celebrate Mums this Mother’s Day than to pop the cork on a bottle of Cecilia – a sophisticated drop that says a fun, fruity thank you to all the Mums out there.”
Allan Scott Cecilia Brut NV (RRP $29) and the full range of Allan Scott Wines are available from Glengarry’s and online at www.allanscott.com
20 March 2014
Kiwi Designed System Set to Eliminate Wastewater in Vineyards and Dairy Farms
A new Kiwi designed water filtration system which can eliminate wastewater could save New Zealand wineries thousands of dollars annually, has significant export potential for international wine producers and is already being championed by the local dairy industry.
The new waste management process created by Scott Biotechnologies and Allan Scott winemaker Matt Elrick, is designed to rapidly filter the winery’s waste fluids allowing the clean, odourless by product to be reused as irrigation for the vines.
Elrick says the new prototype was created to deal with the Allan Scott winery’s wastewater after growing frustration with traditional wastewater disposal methods, which were expensive, created ponding and associated issues.
He says wineries throughout New Zealand have already tried and failed to come up with a better system for dealing with waste-water at peak times, but many simply revert back to the simple septic tank system.
“With a traditional tank system wastewater settles in a tank, overflows into the next tank, settles there then overflows into the next tank. This means at harvest there often isn’t enough settling time so solids and nutrients tend to jump through the systems faster than the system needs to allow it to be treated, that means you end up with a pretty bad smell,” he says.
The new system which Elrick helped design, means wastewater will now be pumped through a spin separator which uses a cannon to create a centrifugal force and allow clean water to be ejected out of the top and sludge to be forced out of the bottom.
“The clear water goes direct to a discharge tank where it is further filtered and discharged via drip irrigation line onto the vineyard. The remaining sludge waste solids goes through a series of chambers where it can be easily scattered around the vineyard to release its nutrients,” he says.
Elrick believes the technology has significant potential for both wineries and other industries which produce wastewater - including the growing dairy industry.
It is capable of rapidly processing the waste product from winery’s entire harvest without any delay or loss of production efficiency.
“Excess waste production is a huge issues for New Zealand’s horticultural and agricultural industries. In addition to making us more environmentally friendly, this cost reduction technology will also make us more competitive internationally.” says Elrick.
“Essentially we are using our winery wash-downs to create a reusable resource, which is reducing the amount of water drawn from the bore to irrigate our vineyard,” he says.
The introduction of the wastewater system is the latest in a series of environmental sustainability initiatives introduced by the winery designed to reduce their carbon footprint.
These eco-friendly strategies include recycling of cardboard and plastics as well as crushing grass for use in pathways and drives.
5 February 2014
Put the Sparkle in Your Valentine’s Day with Allan Scott Les Joues Rouges
Whether it’s a picnic in the park, a casual get together with friends or a decadent dessert night in for two, make sure you’re ready to celebrate this Valentine’s Day in style with Allan Scott Les Joues Rouges.
A true Méthode Traditionnelle, this delicious Sparkling Rosé is made from 100 percent Pinot Noir grapes, to create a complex, yet elegant Rosé.
Dry, crisp and very refreshing, Allan Scott Family Winemakers’ Les Joues Rouges showcases an array of wild summer fruits, including ripe strawberries and raspberries which reveal a mouthwatering, fresh fruit finish.
The delicate aromas are enhanced by the bubbles, while the soft pink shade ensures Les Joues Rouges looks as good as it tastes!
The Allan Scott family lovingly produces this wine on its purpose built Méthode Traditionnelle facility using age-old methods to ensure each vintage is as perfect as the last.
Winemaker Allan Scott says a great wine is “essential” on Valentine’s Day and provides the centrepiece to a memorable evening.
“Les Joues Rouges is an ideal drop to impress a loved one - it is fun but sophisticated and is excellent served either as an aperitif or paired with a summer dessert.”
Allan Scott Family Winemakers Les Joues Rouges (RRP $26.00) is available online at www.allanscott.com and Glengarry stores.
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