Gold Medal Air New Zealand Wine Awards 2015
4 Stars Raymond Chan
4 Stars Bob Campbell
IN THE GLASS
Generous core of fruit weight leading through to a lingering berry and well-balanced dry finish. Drink now, or cellar for 2-3 years.The bouquet is light and fruity, with elegant strawberry and red bramble aromatics, lifted with some vanilla bean, shortbread and mineral highlights. On the palate there is a g
pH: 3.31, TA 5.22g/l, residual sugar: 2.3g/l, alcohol: 13.0%
The grapes were chilled and crushed and then left to soak on the skins for eight hours before the juice was separated. The juice was then cold settled for three days before being racked and fermented with specially selected Rosé yeast strains. A cool fermentation was used to keep the freshness and vibrancy of the fruit intact.
Merlot (35%) and Cabernet Franc (36%) grapes were grown and harvested at our Dakins Road block specifically for this wine, along with some Pinot Noir (29%) grapes from one of our neighbouring contract growers.
90/100 4.5 Stars Sam Kim Wine Orbit April 2016
Golden peach, apricot and mandarin on the nose, echoed by citrus blossom, honeysuckle, vanilla and subtle clove spice. The palate is rich and generous with an elegant acidity that gives length to the back palate and a soft spicy finish. Drink now or cellar for up to four years.
pH: 3.41, TA 6.36g/l, residual sugar: 3.56g/l, alcohol: 14.0%
The fruit was whole bunch pressed and the juice clarified through cold settling for three days. The juice was then racked off the lees and fermented in stainless steel, with 20% in seasoned French oak to add texture and complexity to the wine. A light fining and filtration was carried out prior to bottling.
The grapes were grown at our Dakins Road block. Crop levels were kept at conservative levels and the canopy was carefully managed to ensure the fruit got maximum sun exposure through the ripening season. The fruit was all picked by hand for optimal quality.
PINOT GRIS 2015
88/100 4 Stars Sam Kim Wine Orbit April 2016
A lovely bouquet of pear and apricot nectar opens up to a complex nutty and spicy nose. The palate is rich and rounded with a soft mealy character from the ripe fruit concentration. The juicy stone fruit characters give the palate a real fleshiness that finishes on a subtle spicy note. Drink now, or cellar for up to three years.
pH: 3.34, TA 5.67g/l, residual sugar: 4.71g/l, alcohol: 13.5%
The grapes arrived at the winery in perfect condition and were quickly processed to ensure there was no loss of quality . Soft pressing was used so that no harsh tannins were extracted from the skins. The juice was chilled to 8°C for three days for cold settling to take place and to remove any unwanted solids. The clean juice was then fermented in stainless steel tanks at different temperatures to give a greater complexity of flavours. The wine remained on the lees for two months after fermentation to help build the palate weight and texture before final clarification and bottling.
The grapes were grown at the Home, Dakins Road, Blairpatrick and Boyd blocks. The vines are all trained with 2-cane VSP
trellis systems which allow optimal ripening with sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines are now almost self regulating to ensure an optimal balance of crop size and perfect ripening. Individual blocks were harvested and processed separately to ensure maximum quality and site expression.