24
DEGUSTATION
DEGUSTATION
Lunch can be accompanied with a tasting
and information about the winery in
the cellar door, but we were fortunate
to have Director, Victoria Scott (Allan’s
eldest daughter), dine with us and
explain the history.
As a pioneer in the Marlborough wine
industry, Allan Scott planted some of
the first commercially grown grapes
in the region, before planting his own
vineyards, and starting his own label in
1990. He is one of the few who can lay
claim to having a hands-on involvement
in every vintage in Marlborough. In 2011
he received a Queens Service Medal for
services to viticulture.
Head Chef Jason Brown’s creation, ‘Reg and Friends’, won Best Dish as
judged by Cuisine Magazine in the Feast Marlborough Under $25 category,
showcasing the region’s seasonal goat cheese, blueberries and figs.
According to Jason, “a good cheese
doesn’t need anything more than the
right accompaniment”.
Trained in Scotland, Jason has embraced
the ‘fresh and local’ philosophy of
Allan Scott, and says he loves that they
generally make most of the components
of their dishes in-house.
Hospitality Marketing Manager, Kylie
Cornelius, says that after feedback from
locals, the team decided to return to
“who we really are, and what we are
really good at”.
“We’ve taken the winter menu back
to hearty classics, but with a twist.
Our aim is to have people experience
the moment, develop memories and
make them feel at home," says Kylie.
Jason’s talent for flavour pairings shines
through in his winter menu.
As the plates arrived at our table,
our eyes feasted in anticipation on
the exciting colours and textures that
we were about to indulge in. Every
bite created a pop of flavour that
complemented each element on the
plate, from the bread board through
to the slider starters and continuing
to the mains.
The mellow Pork and Apple Pie was
accompanied perfectly by a sharp,
snappy fennel and walnut slaw on
the side. The dish was paired
harmoniously with a delicate, crisp
Allan Scott Pinot Gris.
The Indonesian Fish Curry, we were
told, is based upon a traditional recipe
of an elderly Indonesian grandmother
that Jason decided to elaborate on using
his own style. The unique blends of
spices and flavours give you the Asian
experience but with a satisfying palate-
pleaser one can only find at home.
Who can deny a classic lamb dish?
Using NZ lamb rump, bedded on potato
hash, Jerusalem artichoke, broad
bean, and a mint jus, this classic, yet
adventurous dish introduces unique
flavour combinations guaranteed
to surprise the palette, down to
the Jerusalem artichoke, which is a
pleasantly surprising element.
By this point, we had certainly over-
indulged, but there was more to come.
To really experience the full captivating
menu, dessert must feature in the finale.
Each item on the Dessert Menu is made
in-house from family recipes - and it
shows. Taste-testing each dessert on
offer, a favourite was the Chocolate
Marquis Brownie. The richness of the
brownie was offset beautifully by
pieces of zesty blood orange. You
can really feel at home with the
Bread and Butter Pudding, lovingly
soaking in decadent Anglaise and
accompanied with fresh rhubarb
from the restaurant garden.
After sipping the last drop from our
glasses of beautifully matched Allan
Scott Wines, we couldn’t help but settle
back in our seats to ease our bellies,
which were utterly and completely
indulged after the sensational dining
experience. The Allan Scott family
and Chef Jason Brown have put on an
experience of nostalgic gustation that
any diner would be excited to enjoy,
where you not only feast on flavourful
dishes, but also very filling ones. But
don’t take our word for it - treat yourself
to a winter outing. If the sun has beaten
the chill, you can even dine out in the
covered courtyard by the roaring fire -
it can’t get more tempting than that!
As one of the original winery restaurants
in the region, Twelve Trees launched late
1991. The bulky guest book is testament
to the many people who have been
through the door in those 27 years.
Now all the family are involved in the
day to day running of the business,
along with a highly skilled operational
team. Chief winemaker and founder of
Moa Brewery, Josh Scott, is back in the
family business creating innovative new
product, like their Craft Wine.
Victoria says her brother is forever
experimenting with winemaking and
beer-brewing techniques, a passion that
began in the back of their father’s shed
when they were young. Getting their
hands dirty working amongst the vines or
by putting stickers on bottles was all part
of growing up for the Scott children.
With a new cider range named after
the Scott Grandchildren, watch out for
more exciting varieties of craft beverages
to come from the inspired mind of
Josh Scott.
Vict oria loves the diversity of the wine
industry, with opportunities to focus
on the chemistry of winemaking,
viticulture, marketing, product
development, or food and tourism.
“There are so many parts to the
industry that you can immerse yourself
in while discovering what you are good
at and what you are passionate about,”
says Victoria.
“There’s just so much involved, and
so many exciting experiences to have.”
Allan Scott Family Winemakers have kept
true to their name – Allan Scott Wines
is a real family affair, which includes
their loyal staff and often other family
members returning from university or
travel, who are warmly welcomed to be
part of the Allan Scott Story. It’s a place
where learning experiences are had and
a sense of belonging is created. Without
the essence of family and what that
represents for the Scotts, it wouldn't be
one of the leading Marlborough wineries
it is today.
25
Read more about the
Allan Scott Family
Winemakers story
‘Marlborough Man,
A quintessentially
Kiwi story of an
accidental wine-
industry trailblazer’’
and enter the draw to
WIN A SIGNED COPY
The remarkable story of Marlborough
wine, from the planting of the first vines
to the global success of New Zealand's
billion-dollar sauvignon blanc industry,
is also the very personal story of
winemaker Allan Scott.
As a young farm hand he helped
plant the first vines, going on to help
Montana and Corbans establish their
sauvignon vineyards, and then to found
his own successful family winery. He
knows the real stories, the mistakes
and the triumphs, the heroes and
villains, and how an unlikely region of
New Zealand's South Island became a
varietal powerhouse and major export
industry. A lot of how it happened
came down to luck, along with
perseverance and bloody-mindedness,
and some extraordinary ingenuity that
revolutionised winemaking.
Allan recounts his story with great
humour and humility, this is a fine
memoir with real body and taste.
Enter via the competitions tab
at marlboroughmag.co.nz
to go in the draw.
229 Jacksons Road,
RD3, Blenheim
p: (03) 572 9054
e. [email protected]
ww.allanscott.com