Sileni Estates is named after Sileni who in Roman mythology was featured alongside Bacchus, the God of Wine.
Romans famously celebrated good food, good wine, and good company.
Sileni is based in Hawke’s Bay on the east coast of New Zealand’s North Island (39 degrees south latitude), renowned for its agricultural excellence. Another facility of Sileni is located on the northern tip of the South Island. Both regions are New Zealand’s premier wine producers.
Sileni Estates was founded by Graeme Avery and Grant Edwards. After only 17 years of operation, the company has become the seventh largest winery in New Zealand and exports to 75 countries worldwide. The marketing and export departments are working on expanding this impressive number.
The technologically modern winery also houses a gourmet restaurant.
Sileni produces three tiers of wines
Cellar Selection, Estate Selection, and Exceptional Vintage (made only in outstanding vintages). Merlot, pinot noir, syrah are the main red varieties; sauvignon blanc, chardonnay and pinot gris white.
Since its inception the Estate has won numerous local and international awards in China, the United Kingdom, Germany, France, Australia, and U.S.A.
Recently, a Sileni team visited Toronto to conduct a dinner with matching wines.
The reception featured
Cellar Selection Sauvignon Blanc, 2014 from Marlborough, Cellar Selection Chardonnay, 2014, Hawke’s Bay, and Cellar Selection Pinot Noir, Hawke’s Bay to enhance artisanal pickles with home made mustards and crostini. The Sauvignon Blanc tasted delicate with lively acidity. The fruit was appealing as the mouth feel.
Cellar Selection Chardonnay, 2014, Hawke’s Bay displayed aromas of ripe fruit with a touch of sweetness but the acidity balanced the wine. Light and very appealing Both of the above are general list wines priced at $ 18.95 for the Sauvignon Blanc and $ 16.20 for the Chardonnay.
Wild Digby Scallops were served with
The Strait`s Sauvignon Blanc, 2014, Marlborough. Intense gooseberry aromas delicate, balanced and most enjoyable.
Cauliflower ravioli was served with
The Lodge Chardonnay, 2014, Hawke`s Bay. A delightful wine exuding apple/pear aromas, with an appealing mouth feel, and long aftertaste.
Yellow Fin Tuna came with
The Plateau Pinot Noir, 2013, Hawke`sBay
Light in colour, intensely fruity (cherries) medium-bodied and complex
Braise Alberta Bison Short Rib went very well the
Triangle Merlot, 2013, Hawke`s Bay.
This wine is a blend or mainly merlot with small amounts of malbec and cabernet franc. The plum aromas dominated the nose. In the mouth, the wine tasted medium-bodied but intense with a long and satisfying finish.
For dessert we were served
House Made Doughnuts with Chocolate Sauce.
It was an excellent dinner successfully matched with well made wines that represent good value.
Some of the wines mentioned are not available thorough the L .C.B.O but can be ordered through firstname.lastname@example.org