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Gold Medal Wine Club
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Santa Barbara, California 93111
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Clearview Estate Winery - New Zealand

Innovative Spirit and a commitment to quality delivers great wines

While the New Zealand wine industry can document nearly two hundred years of existence (dating back to 1836), it is also correct to state that the country’s wine business can be said to be relatively new in subsistence. The country’s first vineyards were planted in the Hawkes Bay region by the Roman Catholic Church, and smatterings of early vineyards and historic wineries have always dotted New Zealand’s historical wine records. Despite these early beginnings, the New Zealand wine industry waited until very recently to emerge as one of the world’s better wine producers.

And, were it not for the British wine trade and its influence on world wine opinion, it is entirely conceivable that New Zealand might not exist as more than a token producer. It is an accepted fact that New Zealand’s wind industry owes its very existence to Great Britain, the country for which practically all of New Zealand’s wine efforts of the late 20th Century were directed.

During the 1980’s, young New Zealand vintners who had trained in Europe and elsewhere began making daring wines that caught the attention of the British wine trade and well respected British critics. A number of New Zealand Sauvignon Blancs began winning international medals and the varietal was next declared by several British writers to be the best sauvignon blanc in the world, an axiom that would further propel the growth of the small country’s fledgling wine industry.

In a matter of months, wineries and vineyards began popping up along the fertile growing regions on both the North and South Islands of New Zealand. These plantings were part of ten dedicated wine growing regions, running more than a thousand miles from the Northland Region in the upper northwest corner of North Island to Central Otago much further south near the bottom of South Island. The regions encompassed almost every type of growing environment as well as numerous soils as widespread and varied as any growing regions in the world. As the vineyard plantings expanded, so did the types of varietals being planted and the wide assortment of wines that were made.

International recognition has continued unabated for the small country, and today’s New Zealand wine industry ranks on a par with many of the world’s top wine producing countries. It is almost amazing that the diminutive country has come so far in the relatively short span of less than three decades. While near by Australia tends to dominate its close neighbor in terms of quantity of wines produced, many wine industry observers contend that New Zealand produces many wines of higher caliber than its better known southern hemisphere next door wine ally.

Taking the lead from successful California wineries, a number of New Zealand wineries come complete with hotel accommodations and restaurants. This offers the frequent visitors unique insights as to the wine/food comparison experience that has proven so successful in the United States. Many wine retailers also stock ever growing sections dedicated to New Zealand wineries that have proved to be instant hits with many consumers.

  1. Clearview
    2007 Cabernet Sauvignon
    Old Olive Block, New Zealand


    89 - Wine Enthusiast
    id: 617
  2. Clearview
    2008 Pinot Noir
    New Zealand


    4 Stars - WineState
    id: 618
  3. Clearview
    2008 Reserve Chardonnay
    New Zealand


    Multiple Gold Medals
    id: 619

Tim Turvey

For the first fifteen years of Clearview Estate Winery’s existence, owner Tim Turvey served as its only winemaker. As the winery grew and prospered, Turvey was finally able to add an additional winemaker, Barry Riwai, almost five years ago. Barry came complete with a degree in oenology from the Eastern Institute of Technology in nearby Hawkes Bay.
‘Barry’s addition was an important step for me from a technical standpoint,” recalled Turvey. ‘For I’m a self taught winemaker for the most part. I have some diplomas and the like from courses I’ve attended, but, truthfully, I learned most of what I know by on the job training.” The pair works closely on each and every wine and the results have been ‘awesome” in Turvey’s mind. Numerous gold medal and extremely high international scores have dominated Clearview Estate Winery’s portfolio, with a good many more to come. ‘We are going to do even better in the future, we’re learning more with each vintage we produce,” added Tim Turvey. ‘And, I couldn’t do it without Barry, and that you can print.”

Tim Turvey, Clearview Estate Winery’s co-owner and winemaker

Tim Turvey points to the fact that his grandparents were farmers and it was in the cards for him to also eventually become a farmer. Early stints as a photographer, pro surfer and pineapple farm owner only broke the ground for the personable kiwi who also admits to being 57.

‘In the mid-1980’s, I fell in love with grapes and wine in general,” Turvey recently recounted. ‘The modern New Zealand wine business hadn’t really started expanding as yet, but we planted some vines in the most beautiful place on earth, and hoped for the best.”

Turvey planted his vineyards close to the sea, one only 70 yards from the ocean and another 140 yards from the water’s edge, arguably the closest vineyards to a major water source found anywhere. He chose the acreage in a palace called Te Awanga, near the town of Hastings, in the oldest grape growing area of New Zealand called Hawkes Bay.

‘The conditions here are almost perfect,” Turvey continued. ‘While we are the same latitude as Madrid, Spain, we have almost no humidity to deal with, the sea breezes produce cleaner air and we have few vine problems to deal with. Botrytis is unheard of and the cooling day breezes and warmer nighttimes allow us to have a higher acid base to deal from. Our clusters can hang for a long, long time, a fact that is great for the grapes. Our climate makes us more similar to Bordeaux and Burgundy than anywhere else.”

Tim Turvey produces some 24 different wines at Clearview Estate Winery, and allows that ‘boredom is not an option for us. Depending on what the vineyards actually provide us dictates what we are going to do next. ” Turvey has a co-owner, Helma van den Berg, whose responsibilities include the winery’s attractive restaurant and also the business’ financials. The restaurant (one of the first to be built at a winery in New Zealand) has made Clearview Estate Winery a destination for many New Zealanders and other visitors to the Hawkes Bay area for many years. Tim’s daughter Katie is also associated with the winery and another daughter, Gemma, runs the New Zealand Wine Center. Turvey hopes that one day Gemma will also join the winery’s ranks. ‘We’re already a sort of family,” he smiled, ‘that would make everything complete.”

Turvey is very, very high on his newest harvest, the just completed 2010 crops (remember, the southern hemisphere picks its grapes from mid-March to mid- May in contrast to our September to August picking season in California and Europe). He used the term ‘awesome, in fact among the very best fruit I have ever seen since we began. I will have the finest Chardonnay fruit I have ever had, which should make for some really sensational wines.”

About The Region

The Hawkes Bay growing region is located on New Zealand’s North Island, on the southeastern side of the island that lies between the major cities of Aukland to the Northwest and Wellington to the Southwest. Hawkes Bay was named for Sir Edward Hawke, a British nobleman, by Captain Cook in the 1770’s. The region is the oldest wine producing area as well as the second largest of the ten New Zealand growing regions in production of wines. Some 40 wineries can be found in Hawkes Bay, many of them built within the past two decades. Due to its advantageous position between the Kavena and Rachine mountain ranges, Hawkes Bay remains temperate most of the year and escapes the ravages of severe weather that other wine growing regions experience.
Practically all grape varietals can be found in Hawkes Bay, with Chardonnay and Merlot particularly successful. The picking season usually begins in mid-March and ends sometime in middle to late May owing to New Zealand’s position in the southern hemisphere. Several sub regions exist within Hawkes Bay growing region, including the Hastings and Te Awanga areas that comprise Clearview Estate Winery’s impressive vineyards. Since Hawkes Bay is the oldest growing area, many of its wineries are considered among the finest in New Zealand, and have recently extended their export business across the entire world.

Seared Scallops on Roast Garlic Mashed Potato


Seared Scallops
allow 4 per person

Roast Garlic Mashed Potato
1.5 hand sized agria potato per person
3 tablespoons Butter
2 tabs cream
2 tablespoons crème fraiche
3 cloves garlic peeled and slowly roasted
1 tabs chopped chives


Roast Garlic Mashed Potato - Scrub and peeled the potatoes Boil till tender. Drain and keep warm allowing some more moisture to evaporate. Return to the pot after a few minutes and roughly mash. For smoother result force through sieve. Melt butter and cream together. Finally stir in melted cream and butter and crème fraiche and chives. Season to taste.

Seared Scallops - Heat a very solid pan till hot, but not so hot it is smoking. Remove excess moisture from scallops, season and toss in oil of your choice, not too flavoured. Sear both sides of the scallops for approx 1 minute depending on the thickness of the beast. They still need to be soft to the touch to remain tender. Take care to not overload the pan if using that method, or use 2 pans, as too many at once will lower the temperature and "boil" the scallops. Remove scallops at once and put 4 on top of each pile of mash. Return pan to heat splash with chardonnay and swirl or stir in 2 tablespoons butter until butter melted spoon over juices from pan and lemon wedge.

Lamb loin with beetroot cranberry relish


Serves 4.
Preheat oven to 180 deg C
4 lamb loins, 140 gms to 190 gms each
4 tablespoons picked thyme
4 cloves garlic sliced
Trim the lamb loins of fat and any surface silver skin Paint each with a little olive oil and sprinkle with the thyme, sliced garlic salt and pepper. Heat pan to a moderate heat and lightly brown all of the loins on all sides, place loins on roasting dish and roast for 8 minutes, remove from oven and cover allow to rest for 4 minutes in warm place. Slice into 3 pieces and serve on top of mashed parsnip with beetroot relish.

Beetroot Cranberry Relish-
500gms Beetroot grated
200gms Onion thinly sliced
1/2 cup dried Cranberries
1Tbls Fresh Thyme
Pinch Chilli Flakes
1/2 Cup brown Sugar
1/4 Cup Balsamic Vinegar
Juice of 1 Orange Juice
4 tablespoons Cup Olive Oil
2 Tablespoons redcurrant jelly
1 sherry glass port
Salt & Fresh Black Pepper (to taste)


Place all of the ingredients in a non-reactive saucepan apart from the port and red currant jelly and place over low heat. Stirring occasionally let the relish cook down for approximately 1 ½ hours until all the liquid has been absorbed and the relish has a nice sheen to it. Add port and redcurrant jelly and simmer for a further 5 minutes. Remove from the heat and store in jars, refrigerate until required.