Well we are now officially out of 2008 stock and our 2009 wine is bottled and on the shop shelves. It is a relief to put our first year behind us after coming up against a recession and an oversupply of wine in the market.
We are stoked with how our ‘09′ wines are tasting - and of course we aren’t bias . But then we had expert assistant winemakers – a whoppa thanks to all of you who took part in the blend.
The big new one for us is our NASA Sauvignon Blanc – No Added Sulfur Around. It’s summed up by the blurb on the back of the bottle:
“Sometimes we get crazy ideas while we wait around for our beautiful Fiasco fruit to ripen. How about making a wine without throwing in any of the usual additives and preservatives? Simply harvest the fruit, coax out the juice, ferment it with yeast, lightly filter, and bottle. The idea appeared radical but with good clean fruit and careful wine making we knew we could give it a blast. And so the NASA concept took off –No Added Sulfur Around! We must confess though – this bottle does contain small amounts of sulphites but only because the wild yeast that arrived in our juice love to produce them naturally. And we should probably warn you that in time your NASA may form a small amount of sediment -don’t worry its harmless! ”
Reflecting back on this time last year, it’s exciting and encouraging to now have some wine outlets approaching us – instead of rejecting our approaches – understandably as a then unknown new label. We still have plenty of work to do in getting our Fiasco name out there – but we are making progress and each little step forward is great for the ole motivation. It is actually quite scary when you stand in the bottling company watching thousands of bottles come off the bottling line – it’s hard not to have moments of panic and thoughts of - “Crikey can we sell all this?!” But this time around we have a steady flow of orders and we are ever grateful to all of you who buy our end product – it’s immensely rewarding to see our year’s work bottled and a real buzz to know it’s being enjoyed by folk all over NZ and increasingly Australia. Cheers all!
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