Wine Ways, Wine & Dine Magazine, Singapore, September 2011
Wine Ways “Setting out from Asia, our home for many years, we wanted to find the best place in the world to grow cool climate grapes and most particularly Pinot …
Central Otago Sauvignon Blanc Takes Pole Position for the 2011 FORMULA 1 SINGTEL SINGAPORE GRAND PRIX
CROMWELL, Central Otago, New Zealand, 30 August 2011. Misha’s Vineyard ‘The Starlet’ Sauvignon Blanc, from Central Otago, took first place when it came to selecting the white wine to be …
Misha’s July Feature in Wine Business Magazine (WBM)
A Small Advantage If small is beautiful, then when you have 631 of New Zealand’s 697 wineries categorized as small, then you’d have to logically conclude that New Zealand wine …
Learning about New Zealand Wines in Kuala Lumpur
Misha’s Vineyard Training at Taylor’s Uni, Malaysia Our activities with our distributor, CK Chew, of Finlux in Malaysia included some training at Taylor’s University – which is now the largest …
Misha’s Vineyard Launches in Vietnam
Misha’s team continues SE Asia tour into Vietnam We headed to Ho Chi Minh for the 2nd leg of our South East Asia tour and got right into the swing …
Misha’s Vineyard Trade Dinners, Wine Dinners and more in Singapore!
Misha’s update on our recent trip to Singapore We love working with our Singapore distributor, Crystal Wines, who really ensured we met with all the key F&B folks while we …
Misha’s Vineyard Launch Dinner in Kuala Lumpur – August 11, 2011
Millesime Restaurant. Misha’s Vineyard Wines were formally launched into the Malaysian market on August 11th with a stunning dinner at Millesime restaurant. Chef Max Chin prepared some stunning dishes to …
Wine Tasting Fun at Que Pasa
One of Singapore’s most established and popular wine bars – Que Pasa – hosted a wine tasting of Misha’s Vineyard Wines with our star winemaker Olly Masters presenting the range …
Raymond Chan Wine Reviews – Wine of the week, July 29th 2011
Misha’s Vineyard ‘Limelight’ Central Otago Riesling 2010 – 5 Star The medium-dry Riesling, fermented to 11.5% alc. and 27 g/L rs, 30% fermented in older French oak by natural yeasts. …
Hospitality Magazine July 2011 – Tasting Log by Cameron Douglas MS
Central Otago – by Cameron Douglas MS Master Sommelier Cameron Douglas reports on his recent visit to Central Otago in the Thirst section of the July 2011 edition of Hospitality …