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Harvest date 17 May, Brix 21.8, pH 3.23, Acid
10.9
Slightly different approach with this year's release. A vineyard
selection, with some herbaceous/capsicum fruit and another
vineyard delivering riper apricot/passionfruit flavours. A
portion of the wine was barrel fermented in new and 1 year old
French oak for a short period, with less stirring to give extra
structure and mouthfeel. Better than the 93? You decide.
***** 5 stars - Cuisine Magazine
Vineyard selection - different Harvest dates.
The fruit was hand harvested in excellent condition and at high
sugar and flavour levels. We gave a portion of the juice
overnight skin contact to extract some lovely ripe
gooseberry/lychee flavours. A lively spicy midpalate and long
lingering finish.
Harvest date 23 May, Brix 22.3, pH 3.26, Acid
10.6.
Yes - the secret weapon has returned. We are releasing this wine
to our valued mail order customers only. We made one in 1993 but
the birds got last years offering. The wine was treated "a
la Chardonnay" with all the juice being barrel fermented in
aged French oak for three months and lees stirred regularly. A
new "style" experiment for us as we have always felt
the lovely white par flavour of Pinot Gris from Central Otago
would integrate well with creamy lees and some slightly toasty
oak. (Sur Lie - French for aged on lees) Silver Medal - Air New
Zealand Wine Awards. Sorry limited 3 per order.
Harvest Figures - blended wines
Part of the Pinot Noir crop from a cooler part of the vineyard
was fermented separately and then blended with around 30% of a
blend of Cab. Sauv. Merlot and Cab. Franc. The higher portion of
Bordeaux varieties this year gives more structure and fruit
interest. Made with some residual sweetness - great fro summer
lunch wine - ideal beside the pool.
Harvest date 23 May, 1994 Brix 20.2, pH 3.11,
Acid 12.8
Riesling feel right at home in the mild continental climate of
Central Otago. A lower crop due to bunch thinning has enabled us
to ripen this variety and obtain crisp cool climate Riesling
flavours. Citrus/honeysuckle flavours in the fore with good
mouthfeel, high extract and fine acid in a racy refreshing style.
Dry. Our best since 1991. Selected for The Queen's Royal Function
- Regent Hotel, Auckland, November 1995.
Harvest date 21 May 1994, Brix 22.8, pH 3.18,
Acid 12.2
The coolish year in Central Otago of 1994 gave us a long slow
ripening period - known to be beneficial for certain wines, most
notably the production of premium Pinot Noir. It has helped to
produce this lovely savoury style Pinot Noir. Cherries and Cedary
flavours abound on the nose, intertwined with some toasty oak
notes and leading into firm, rich, savoury flavours with hints of
morello cherries on the palate. Very Burgundian in style.
Harvest date 14 & 22 May 1994, Brix 23.2, pH
3.27, Acid 12.8
This is our 'Bells & Whistles' Chardonnay. Named after a
stone massif overlooking Chard Farm. The best slopes of the Chard
Farm home vineyard and the best clones from our Bannockburn
vineyard were harvested and vinted separately. Probably our best
to date and reflecting our slowly evolving style of cool climate
Chardonnay - with restrained influence of both a malolactic
fermentation and oak usage. A very elegant style Chardonnay with
some buttery, yeasty influence, a toasty/mealy complexity from
lees stirring working in harmony with bright citrus/grapefruit
flavours and a slightly creamy texture that strengthens and
develops with age. Selected for the Commonwealth Heads of
Government Banquet, Millbrook Resort, Queenstown. packaged in the
tall Central Otago bottle. Sorry limited 6 per order.
Harvest date 12 April 1995, Brix 24.2, pH 3.28,
Acid 10.8
Made in a similar style to the hugely successful 93 and 94. Super
ripe grapes were harvested before the rain came, producing ripe
stonefruit flavours. A complex fruit driven style Chardonnay with
a rich butterscotch and nectarine nose,subtle oak usage and
creamy texture with integrated acid. Great drinking through 95 -
96.