Description
About Misha’s Vineyard Wines
Misha’s Vineyard grew from a passion for wine and a passion for marketing. Our professional lives took us to Singapore in 1993 where we had regional executive roles in marketing and sales for global companies. In our personal lives, we pursued our pleasure, our passion – food and wine. Each vacation would be spent touring wine regions of the world and learning as much as we could about the food, the wines, and the people from those regions.
When we came to that “strategic inflection point” in our lives, (a term coined by Andy Grove, one of the founders of Intel to describe that point when the fundamentals are about to change), we decided we needed a plan for the second half of our lives. Our vision was to be able to work together and build something. We recognised that we have always liked the journey as much as the destination, so it was important to create something from scratch.
Having spent 16 years living in Asia, the idea of producing a range of superb wines suited to Asian as well as Western foods, and to be able to do so in the stunningly beautiful country of New Zealand, became our ultimate challenge. That monumental decision was made in late 2001 but it took us two years to find the perfect location. By the beginning of 2004 we started establishing the necessary infrastructure on a spectacular piece of land that became Misha’s Vineyard and on the 8th of November, we planted the first 10 hectares (25 acres) of vineyard. The following year we planted a further 12 hectares (30 acres), and in 2007 another 4 hectares (10 acres) – and we haven’t finished yet!
“There’s an immediate place and time, power and variety with scents of dark cherry and savoury wild dried herb, some plum and fruit spice then barrel with a mild toasty anise anise and clove suggestion. There’s also a mineral core of stone and hard sandy clay. The palate mirrors the bouquet with core cherry and dried raspberry fruit flavours, firm tannins and plenty of cool climate acidity, layers of wood spice and mineral. Dry, lengthy, complex and still new. A lovely example with best drinking from 2024 through 2034+.”
95 pts & Outstanding Cameron Douglas MS, www.camdouglasms.com)
Bright, perfumed aromas of wild raspberries, strawberry puree, citrus peel and pencil shavings. The palate is medium-bodied with finely integrated tannins and vivid acidity, showing cranberry, citrus-peel and cinnamon bark flavors. Refined, pure and polished. Drink or hold. Screw cap.”
95pts James Suckling
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