Posts by Celia:

Blog also now on Facebook! Eureka!

June 1st, 2010

Facebook Logo Eureka! I Hope! Looks like the blog may now be linking through to our new facebook page. That gives you two places to find up to date news on Sandihurst. Fingers crossed that it continues as smoothly as drinking an award winning Sandihurst Pinot Noir!

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New Facebook Page for Sandihurst

May 27th, 2010

Facebook Logo The new Facebook page for Sandihurst is being built - hopefully with a fully functioning link from our blog through to our page. This is a test post to see if the application does what it is supposed to do. It's a digital jungle out there!

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Sézn Restaurant – 4 Stars Cuisine Magazine!

April 28th, 2010

Sézn Restaurant & Bar CONGRATULATIONS  to Sézn's owner Debbie, head chef Matt Schmutsch, his right hand man Ben Doherty and the whole team at Sézn Restaurant & Bar. They have just received 4 stars and a rave review in the latest issue of Cuisine Magazine - on sale now. If you haven't yet had the pleasure of dining at Sézn then call Debbie to make a reservation on 03 381 2496 ...

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Branding

January 12th, 2010

Branding Iron I have been reading a business book lately and several chapters cover the whole issue of branding which, as we all know, can be crucial to a product's future. It made me think of Riesling. We get many visitors to the Cellar Door who start to tremor when you mention tasting Rieslings. Their faces speak a thousand words exhibiting fear of the imminent. You can tell that they have already ...

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I’m dreaming of a wine Christmas!

December 20th, 2009

Reindeer Sweater Wine Bottle CoverReindeer Sweater Wine Bottle Cover Four days to go before Christmas and as per my usual style the Christmas gifts are left to the last minute. With the traffic through the cellar door being pretty hectic it doesn't allow much time to trot into town and browse. But of course if all else fails there are the websites that can offer all you could ever think ...

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Roll Out the Barrel!

August 3rd, 2008

Every year at Sandihurst we order a number of new French oak barrels from a variety of cooperages for our Pinot Noir. The amount is usually around 25-35% new oak in each wine (about 40 barrels), depending on the blend. Barrels from any one cooper differ in the forest the wood comes from (all forests are on a strict 160 year rotation), their control over the wood selection process, the grain of the wood, the method of drying the oak, ...

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A Star New Zealand Sauvignon Blanc is born!

July 31st, 2008

New Zealand Sauvignon Blanc 2008 at Sandihurst Exciting times as we have finished bottling our 2008 Marlborough Sauvignon Blanc. All 3150 six bottle cases of it. Its great to be making a Sauvignon for the first time but that cant be said for the bottling process itself, unless repetative tedium is your thing. Smaller wineries like us dont have their own bottling line but employ a ...

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