S pring2013

Newsletter

T OSQSummer WhitesThis summer we have put together a 6 pack of our delicious white wines at a special price of $122 - normally $144. Offer ends 1 Feb 2014.

3 Bottles TOSQ Pinot Gris 2012 “A delightful pinot gris (5 Stars). It’s pristine and fragrant on the nose displaying white peach, pear and floral characters with a hint of spice. The palate is succu-lent and beautifully weighted with whispering sweetness and bright acidity. The

wine is long and harmonious, and very tasty” - Sam Kim, Wine Orbit

3 Bottles TOSQ Flora 2012“The 2012 vintage (4 Stars) is an auspicious debut. The bouquet is gently spicy; the palate full-bodied and vibrantly fruity, with ripe, peachy, citrusy, spicy flavours

that linger well. Dryish, with balanced acidity, it’s a very good ‘food’ wine, for drinking now or cellaring.” - Michael Cooper’s Buyers Guide to NZ Wine

Click here for online shop and ordering details

TOSQHoliday SelectionFor all your holiday entertaining here’s a TOSQ se-lection to help you through the summer. Normally $324 now $259 Offer ends 1st Feb 2014.

4 Bottles TOSQ Pinot Gris 2012 Reviews see previous page

4 Bottles TOSQ Flora 2012Reviews see previous page

Click here for online shop and ordering details

4 Bottles TOSQ Pinot Noir 2011“This is a beautifully perfumed pinot showing complex aromas of red/black cherry, game, cedar and mushroom. The palate is ripe and nicely weighted with silky tex-

ture and bright fruit flavours, beautifully complemented by subtle savoury complexi-ty. The finish is long and delicately firm. At its best: now to 2016. (4.5 Stars)”

Vineyard HappeningsSpring 2013

Early spring saw us kept on our toes when tem-peratures fell to freezing levels as skies cleared and the winds dropped during the night.

We have two methods of fighting the frosts. We use water on the Roadside Vineyard to protect our Pinot Gris - and for the first time, a helicopter to protect the pinot noir on the Terrace.

This involves turning the flipper sprinkling system on as the tem-perature drops to +1degc. As the water starts to freeze, it releases latent heat - and it is this that pro-tects the delicate spring growth from damage.

The Water Option

The gentle slope on our Terrace Vine-yard and its elevation above the valley floor is generally sufficient to keep it free from frost in the springtime. How-ever, an alarming amount of fresh snow fell on the hills one night in late October, followed by a night-time clearance - so, for the first time, we used a helicopter for protection.

It works by mixing warmer air from above. The temperature-sensitive light turns red when the air is cold enough to freeze the plant growth - but the helicopter can quickly bring the temperature back up and the light reverts to white or green, signify-ing temperatures back above zero.

The Helicopter Option

Flowering in theVineyard

November has been a dry month. Hot, sunny weather has been great for flow-ering. The vines are well advanced and if the favourable conditions continue on, we could find ourselves harvesting in late March, rather than April. However na-ture can throw all sorts of unexpected things at us these days - so we wait in anticipation!

A quick roundup | Spring in the VINEYARD

Pinot Noir Burghound Review

Our TOSQ Pinot Noir 2010 received a 90 score in edition 52 of Alan Meadows’ “Burghound”. This puts us into exhalted company.

TOSQ Pinot Noir 2010 is available in Europe and North America. Latest listings include TJ’s Cellar Door in the Nertherlands, and Soif & Thirst in Switzerland For further details and enquiries please contact our Sales Agent Gabrielle Simmers.

2010

IntroducingRelishes Cafe & Bar

If you are visiting Central Otago this summer we recommend checking out Wanakas iconic Cafe “Relishes” situated overlooking the lake-front. We’ve been dining there for 23 years and can vouch for its consistently superb cui-sine. You can even buy a glass of TOSQ there! www.relishescafe.co.nz

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ECIPELemon, anchovies and salty green olives are a great match for our Flora wine. These flavours are com-bined in this lovely fresh and simple way to serve your favourite fish..

Tosq E IPE

Rosti-Crusted Fish with Lemon

and Green Olives

4 medium all purpose potatoes (skin on)4 x 180 gm firm white fish filletsseasoned plain flour1 egg, lightly beaten1 Tbsp grated lemon rind1 Tbsp chopped parsley1 Tbsp chopped chives200gm tin pitted green olives, finely chopped (the anchovy-stuffed ones work well inthis recipe)3 Tbsp oilKnob of butter

Boil the potatoes in their skins for approximately 10 mins until just starting to soften, but still quite firm. Drain, cool and then grate coarsely. Add the chopped herbs, lemon rind and green olives. Mix to distribute evenly and season lightly with salt and pepper.

Coat the fish fillets in seasoned flour on both sides, and then beaten egg on one side only. Press the rosti mix lightly onto the egg side and leave in the fridge until needed.

Heat the oil and butter in a frying pan until foaming. Add the fish, potato-side down, and cook for approximately 5 minutes till gold-en. Turn over carefully and cook a further 2 mins (depending on the thickness of the fish).

Serve with lemon wedges and a fresh, mixed leaf salad or lightly steamed green vegetable, tossed with a dash of extra virgin olive oil. Accompany with a glass or two of TOSQ Flora !

Preparation

Download Recipe

www.tosq.co.nz

Wishing you all a v

ery happy

Xmas and a wonderful

summer.

Thomo Oscar S

ue Quinn