Selaks Wines (Kumeu) Ltd

Old North Rd, Kumeu, Auckland.

Managers: Ivan & Michael Selak
Winemaker: Darryl Woolley

Introduction

International wine judge, Master of Wine Bob Campbell, describes Selaks as "a quality-conscious small/mid sized winery with an impressive portfolio of very stylish wines."

Selaks Wines is acknowledged, in New Zealand and overseas, as setting a standard - especially in Sauvignon Blanc, the premium variety for which this clean, cold-climate country has a well deserved reputation. Traditionally making the great wines of Bordeaux, Sancerre, and Pouilly Fume, Sauvignon Blanc has won Selaks a prestigious gold medal at The International Wines and Spirits Competition in Britain, and is even exported by Selaks to the same fiercely proud regions of France where the grape has its home - a testimony beyond competition

The company enjoys equal international success with its masterful blend, Sauvignon Blanc/Semillon, Chardonnay and eagerly sought hand made Methode Traditionelle (Champenoise).

The secret of this small, successful winery with a growing reputation is family involvement and control. The company was founded in 1934 by Marino Selak, a Croatian immigrant who brought with him the finest skills and winemaking traditions. In 1934 he sent for his young nephew Mate to join him. Marino was to spend his lifetime developing the family business, and in 1956 he introduced Champagne Method wine in commercial quantities to New Zealand. Now his widow and two sons run the modern, successful operation: Ivan Selak is in charge of winery operations, and Michael heads sales and marketing-

Completely Natural Products

Selaks winery is set in the gentle rolling hills northwest of Auckland city, just a few kilometres from the unspoiled West Coast of New Zealands North Island. In this idyllic marine climate, using the latest European technology, Selaks combine the traditions of three generations of winemaking with "new world" efficiency, to produce premium varietal wines, acknowledged as among the best in the country. Selaks only use natural products in winemaking.

Chardonnay and Sauvignon Blanc grapes are grown mainly in the shingly valley which slopes from the South Islands Marlborough hills down to Cloudy Bay. Other grapes like Merlot and Cabernet Sauvignon reach fulsome ripeness in the fertile Hawkes Bay on the east coast of the North Island.

From austere, longlasting Chardonnays and flinty extra dry Methode Champenoise to fragrant ripe Riesling; from the rich Founders Reserve Cabernet and Merlots with its ripe berry flavours and firm tannin, through to lusciously sweet Ice Wine, all the families wines are driven by the best quality fruit. The care and skill of the chief winemaker Darryl Woolley ensures that the superb flavours of some of the worlds finest grapes are naturally encouraged and developed in the winemaking process.

Reviewing the Sauvignon Blanc, Bob Campbell MW writes of its "must buy" status, and applauds "strong focused wines with good intensity." His comments ate typical of the critical acclaim received by Selaks Wines, which have won major national and international awards every year since 1984.

Winemakers Notes

1994 Muller Thurgau

A medium sweet wine exhibiting typical fresh fruit and flowery bouquet. Back blending with Muscat juice makes this wine light and refreshing, ideal for immediate consumption. A wine for any occasion.

Wood Treatment: Nil
Residual Sugar: 20.0 gnns/Litre
Cellaring Potential:Ideal for immediate consumption although could be cellared 1 - 2 years.

1995 Gisborne Fume'

A classic blend of Sumillon and Sauvignon Blanc grapes grown in the Gisborne district. Vinted then aged in oak barrels to produce the desirable fume' or smoky flavours complemented by lovely soft fruit. Medium dry in style, ideal for everyday drinking.

Wood Treatment: 100 days
Residual Sugar: 12.0 gnus/Litre
Cellaring Potential; Short to medium term

1994 Marlborough Riesling

The aroma of this wine exhibits strong floral/citrus characters. With time these will be complemented by the development of aged rich honey nuances. The colour is green/straw which will deepen with bottle age. The palate has complex flavours with crisp acidity and a long finish. Medium dry with floral flavours. Try with sweeter seafood such as crab or crayfish

Wood Treatment: Nil
Residual Sugar: 15.0 grms/Litre
Cellaring Potential: Recommended medium to long term.

1993 Marlborough Riesling Dry

The citrus fruit and floral bouquet has gained complexity with the development of honeyed bottle age characters. The palate is full with a crisp lemon/lime finish. This dry wine is excellent as an aperitif or an accompaniment to summer salads and delicate flavoured seafood and chicken dishes.

Wood Treatment: Nil
Residual Sugar: 4.0 grins/Litre
Cellaring Potential: Recommended medium to long term

1995 MarLborough Sauvignon Blanc

This wine exhibits the grass/gooseberry characters so desirable in young Sauvignon. A trace of non- fermented sugar is balanced nicely by a naturally balanced acid, endowing this wine with a clean crisp but mouth filling palate and lingering fruit finish, A constant medal winning style and major export wine. Ideal as a luncheon wine.

Wood Treatment: Nil
Residual Sugar: 6.0 grms/Litre
Cellaring Potential: Recommended short term.

1995 Marlborough Sauvignon Blanc/Semillon

A 60/40 blend of these two great French varieties. A dry wine that has been barrel fermented and aged to produce a fume' or smoky type character which is typically associated with this style of wine. Lovely round soft fruit and oak compliment one another in this classic style. Ideal with all seafood - particularly with sauces.

Wood Treatment: 150 days in barriques
Residual Sugar: 3.0 grms/Litre
Cellaring Potential: Recommended medium to long term.

1995 Marlborough Chardonnay

A dry elegant Chardonnay showing a balance of powerful fruit characters, subtle oak treatment and a full rounded palate obtained by allowing the wine an extended yeast contact time. Light green/gold colour, with lingering fruit finish with touches of sweet peaches and apricots.

Wood Treatment: 140 days
Residual Sugar: 4.0 grms/Litre
Cellaring Potential: Medium term.

1994 Founders Reserve Marlborough Sauvignon Blanc Oak-Aged

Ripe fruit endows this wine with great mouth feel. Typical South Island Sauvignon Blanc characters are augmented by spicy, fresh new oak, and some delicate yeast characters. Rich gooseberry, fruit salad flavours reward you with a mouth filling experience.

Wood Treatment: Barrel fermented and then aged for 90 days in new Voges barriques
Residual Sugar: 3.0 grms/Litre
Cellaring Potential: Medium to long term.

1994 Founders Reserve Marlborough Chardonnay

Total wood fermentation controlled to a maxinium of 18 degrees celsius. The wine was allowed extended lees contact with a partial malo-lactic fermentation. At this stage the wine exhibits youthfull fruit characters and fine integrated oak. The colour will deepen into a rich green-gold, and buttery with tropical fruit flavours.

Wood Treatment: Barrel fermented and then aged for 5 months in new Vosges barriques.
Residual Sugar: 2.0 grms/Litre
Cellaring Potential: Medium to long term

1995 Ice Wine (traminer/riesling)

Selected Gewurtztraminer and Riesling grapes vinted to retain maximum sweetness with intense bouquet and flavour. This wine has been made by freeze concentrating unfermented grape juice leaving only rich flavours that will continue to develop with bottle ageing into a luscious honey-style wine. Ideal with fresh fruit and selected cheeses.

Wood Treatment: Nil
Residual Sugar: 112.0 grms/Litre
Cellaring Potential: Recommended short to medium term.

1991 Methode Traditionelle Brut

This wine exhibits the developed yeast and mature fruit characters expected only from French Champagne. A balanced finish and fine gas bead combined with developed bottle flavours make this wine ideal for immediate consumption. A wine for any occasion or one on its own.

Bottle maturation: 30 months on lees
Residual Sugar 12.0 grms/Litre
Cellaring Potential: For immediate consumption

1990 Methode Champenoise extra dry

Like the brut, made by the 17th century technique, this wine exhibits all the developed yeast characters expected from French Champagne. Light straw colour, fine gas bead. 'Bready' yeast Pinot Noir fruit predominant. Full clean and crisp. No dosage added.

Bottle maturation: 30 months on lees
Residual Sugar: 3.0 grins/Litre
Cellaring Potential: For immediate consumption.

1994 Private Bin Red

Aged in Limousine oak, this distinguished red, a classic blend of Cabernet Sauvignon and Pinot Noir which represents an excellent wood tannin balance and a rich soft dry finish. Ideal with beef dishes.

Wood Treatment: 9 months in various 1 and 2 year old French puncheons and barriques.
Residual Sugar: 4.0 grms/Litre
Cellaring Potential: Ideal for immediate consumption or 1-2 years

1994 Cabernet Sauvignon

Careful ageing in French oak has produced a mediam to full bodied red, rich in flavour, deep in colour with a distinctive bouquet. Soft characters of the Merlot complement the Hawkes Bay Cabernet Sauvignon. Serve at room temperature and allow to breathe.

Wood Treatment: 12 months in 1 and 2 year old French and American barriques
Residual Sugar: Nil
Cellaring Potential: Short to medium term as the wine has been produced for early enjoyment.

1994 Founders Reserve Merlot

Made from 100% Marlborough Merlot, this wine has beautiful almost raspberry flavours on the nose. Although not deep purple like many Merlots of this region, this Wine has a rich red, Rhone colour that will continue to develop. Lovely soft Merlot fruit on the nose and delicate Merlot flavours on the palate.

Wood Treatment: 440 days in French and American oak barriques
Residual Sugar: 2.0 grms/Litre
Cellaring Potential: Medium to long term.