LIFE ON IONA

Summer 2016

I was taught that it is extremely tedious having to listen to people talk about their dogs or their children. We often refer to our wines as our children, so when Andrew asks me to write an informative newsletter about our wines I find myself stuck between a rock and a hard place – listen to Andrew / Iona or risk being frowned upon by the "family". So I think I'll just stick to the usual format which is just to write whatever I want.

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Iona and Cloudy Bay push out the boat

On the 31st May at Portland restaurant in London we held a tasting of wines that inspired our winemaker Werner Muller in his journey in this wonderful world of wine. The event was attended by Jancis Robinson MW and her report on the tasting follows.

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Werner, Iona's winemaker, explains ...

Elgin – principally an apple region in which wine is increasingly being made, although 80% of the land is still devoted to apples and pearshas recently been reclassified as a district (demarcated viticultural area) in the Cape South Coast region of South Africa's Western Cape.

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Raspberry Coconut Cake

Elgin has been producing blueberries for quite some time now, but recently there seems to be a flush of raspberries coming on stream. They are just gorgeous, really perfumed with a tart acidity which makes them perfect to counter the sweetness of puddings and cakes. This recipe comes straight from the Marie Claire Seasonal Kitchen, and I promise that I have not fiddled with anything except that I used freshly grated coconut instead of dried desiccated coconut which can surely only count as an improvement ... I think?

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Asian Braised Chicken

This is for anyone is who desperate to do something different on Roast Chicken night. I got the idea from Neil Perry's beautiful book Rockpool. He would probably have a complete fit if he saw how I have butchered his recipe for Red Braised Pork Hock. But it is testament to the man's genius that even in this embarrassingly simplified and speeded up form, these ingredients combine to make for a fragrant, mind clearing and beautiful supper. After trying this you might even be inspired to try the real thing ... one day when you have lots of time!

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Autumn 2016

I like to have lunch with my friend and old Professor from my University days twice a month. I asked him to propose a toast as we raised our glasses – “A Return to Order” was his response. Someone once told me that in order to be a Professor you have to have something to profess. As it turns out this One is still going strong. Calming and auspicious words after what has been a rather rude start to the year here at Iona.

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