Just on the beginning of harvest we decided to unwrap our Parma Ham. We were happy with the results! If you recall the North Canterbury ham was packed in salt for 18 days, cleaned, and smothered in lard and peppercorns to keep bugs away and then hung in an airy cool cupboard for 9 months. The cupboard door was occasionally opened for airing by Pen when passing, smelling for sweetness and imagining what could be. Somehow this was more exciting then watching paint dry…Here are some pictures of the unravelling - naked parma ham, an awkward meat slicer and sunshine. There have been smiles all harvest as silky slices have been devoured by family, pickers and all those who come and go. Sweet, salty, deep and soft flavour - silky fat - a triumph! We did eventually get paper thin slices. We will do this again this winter with two legs - one to eat in 9 months since we cannot wait, and one in 18 months (for good measure). All gone now.
Nicholas, smiling - harvest is lightening up! Tomorrow the last of our fruit comes in - well hung noble Riesling.
Dark Matter, Antimatter and Doesn’t Matter
(Source: quantumaniac, via flavorpill)
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Jane Skilton MW on our wines and Waipara Valley to boot
Jane Skilton MW wrote heartening words about our Pinot Noir and Waipara Valley in the Sunday Star Times last week:
“Waipara’s Black Estate was established back in 1993 but since it was taken over by winemaker Nicholas Brown and his wife Penelope Naish in 2007, it has gone from strength to strength. I’ve been very impressed by all the releases to date but the brand new 2010 Omihi Pinot Noir is the best yet. This single vineyard pinot noir has oodles of a character I find in Waipara pinots but which I have up until now struggled to define. Tasting this wine I realised that it is redcurrant jelly (a personal favourite) with an intense red fruit note, never overripe, yet with a sweetness and plumpness too.
Although only small in terms of volume and with only 20-odd wineries, Waipara has more than its fair share of talented winemakers. A quiet achiever and a region to watch.
2010 Black Estate Omihi Pinot Noir 5 stars $45.00
This intensely fragrant single vineyard pinot has a delightful redcurrant jelly and raspberry character. A savoury edge gives structure and balances the dense, fleshy fruit. Attractive now yet better in a couple of years.”
NB: Just to clarify - the Naish family (including Nicholas and Pen) own the ranch.
(Source: mottledoyster.co.nz)
New cat can jump
RIP Maurice Sendak
(Source: tarafirma, via witanddelight)
Up at the winery, cellar hands have turned to rock. Nicholas moved his drums up to the winery for harvest and our Italian drumming intern Matteo picked up sticks and has kept the beat ever since. Spurred on, Tom opened his electric guitar case for the first time in 10 years, plugged his sonic axe into the amp and found magic in his fingers. Matteo says “The hand has returned to Tom”. Nicholas is trying to find them gigs and has named the band “Wild Ferment”. As the press runs on, the band jams, the children jump, the wine ferments and rock ‘n’ roll beats down the valley. Live footage up next (we hope).
