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canvas

Pour your soul onto the blank canvas

A Blank Canvas: For generations, coffee has been a blank canvas to many artists. A farmer, a craft roaster and a barista are all artists who take coffee and turn it into a work of art.


Blank Canvas Tops Marlborough in Best Wineries of New Zealand 2023 List

Blank Canvas Tops Marlborough in Best Wineries of New Zealand 2023 List

The annual Top Wineries of New Zealand list has been released this week by leading Australasian wine publication The Real Review, led by Master of Wine Bob Campbell.

Blank Canvas is thrilled to be ranked number one Marlborough producer and in 22 nd position overall out of all New Zealand wineries. The tasting team at The Real Review had the daunting task of tasting thousands of wines over the past year to establish their Top Wineries of New Zealand list. The 146 wineries who made the cut represent the top 18% of the country’s wineries, and therefore according to the ranking, Blank Canvas is in the top 5% of New Zealand’s finest producers.

“Attaining this result is such meaningful recognition for us as it affirms we’re on the right track with fulfilling our purpose to craft the most exciting expressions of New Zealand fine wine we can,” says Sophie Parker-Thomson MW, co-founder and general manager of Blank Canvas.

Blank Canvas has been honoured to make the list every year since the Top Ranking’s inception six years ago, with co-founder and winemaker Matt Thomson explaining, “it is genuinely humbling and inspiriting for Sophie and I to receive acknowledgement like this, as we really do pour our heart and soul into these wines.”

Sophie adds, “we are driven not only by the fact we love making these special parcels of wine, working with equally passionate growers, but from a wider New Zealand perspective we really believe New Zealand should aim higher with all of our products on a global stage, above just a commodity baseline, because what we have here cannot be replicated anywhere else.”

“It is these kinds of initiatives that challenge and inspire our industry to aspire to greatness.”





Unicorn Blend

Have you ever tasted something so unique that a few notes will not do it justice? When we tried this coffee, the only word that could describe was a rainbow. Such an array of flavour notes that had to be out of this world. And that’s how we landed on the name!

Notes:
Blueberry, pomegranate and dark chocolate – bright, winey acidity, silky body and pronounced clean finish plus rainbows covered in pixie dust.

Process:
The coffee cherries are sun-dried whole, then pulped – a process that can take 3-6 weeks resulting in a flavour profile that might as well be a myth!

Recommended Methods:
-Paper filter methods like pour over drip
-Chemex
-Espresso (Pulls incredibly fruity notes)

Honey Process

We did not come up with the name. However, when we roasted it for the first time, we understood the provenance of the name. The smell of bee hives filled the room as the beans started browning!

What is Honey Process?
Picked and sorted, pulped but not washed, the coat of “honey” left on the coffee cherries enhances the cup’s natural sweetness raising the profile of the cup to a new dimension.

Notes: Prunes, Blackberry, Sugar Cane, Honey and Chocolate. This unique coffee is complemented by a velvety smooth long finish.

Profile: rich, clear and complex fruitiness, defined, acidity and enhanced body.

Recommended Methods:
-Paper filter methods like pour over drip
-Chemex
-Espresso (Pulls incredibly fruity notes)

Black Bear Brew

Our Pride and joy as we took a washed, SHB, gourmet coffee and turned it into a flavour profile so deep, woody but yet clean and bright. The Black Bear Brew tastes like a weekend in the deep woods while enjoying nature’s beauty.

What is Smoke Roasted Coffee?
A coffee that inspires a passion for the outdoors. Craft roasted, then double smoked with our very own blend of applewood and cherrywood, this coffee will transport you to outdoor moments of connecting with nature enjoying all the things that set your soul free.

Process: Smoke Roasted

Notes: Cocoa, molasses, hints of cherry and apple.

Profile: Deep body with a woody finish.

Recommended Methods:
-Frech Press
-Mocha Pot
-Other methods with a plastic or metal filter

Colin Wynn
the authorColin Wynn

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