13. WAIMEA #'$2(.)0)":+');"788<"
Tasting Note
This year with lower alcohol, but excellent concentration, this
lovely example of Nelson Sauvignon has aromas of capsicum,
red apple, fruit salad and citrus, and it is completed by a
distinctive mineral finish. It is balanced and full-bodied, with
a textured and elegant palate. The wine has real depth and
concentration, and is the perfect accompaniment to fine New
Zealand seafood.
Harvest Details
Our winemakers comment that the 2009 vintage was the best
they have experienced at WAIMEA Estates. Controlled
cropping, a warm summer but cooler introduction to autumn,
and a very settled harvest period, provided optimum
conditions to make concentrated, premium wines across the
winery’s varietal range. Truly, the vintage of the decade!
All the grapes for the WAIMEA 2009 Sauvignon Blanc were
estate-grown grown on the stony alluvial soils of the Waimea
Plains; they come from a range of our vineyards, including
from younger vines on two newer vineyards, the Wells and
Robertson blocks. The fruit was picked from late March
onwards.
Winemaking Notes
The grapes were machine harvested and de-stemmed without
any crushing, protecting the aromatic ‘freshness’ naturally
found in this variety. Some ‘skin contact’ was utilised pre-
pressing to add richness and weight to the components. After
pressing the juice was cold settled for 3 days to achieve low
solids prior to ferment. To obtain good aromatic definition,
Technical Details the fermentations were carried out in stainless steel; the musts
were inoculated with a range of aromatic yeasts and
fermentation temperatures were kept low.
Varietal: 100% Sauvignon
Blanc For a textural component, some ferments underwent frequent
lees-stirring, for two months after the completion of ferment:
Alcohol: 12.5 % the result is a multi-dimensional wine, with pure varietal
expression, but with an underpinning of subtle texture.
Acidity: 7.95 g/L
After blending, the wine was lightly fined then stabilised and
pH: 3.28 cross flow filtered before being bottled from August 2009
onwards.
Res Sugar: 4.6 g/L
Recent Accolades
Released: August 2009
! ELITE GOLD Air NZ Wine Awards 2009
UPC: 9419589000232
RRP:! ! GOLD International Aromatic Wine Competition
!
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14. WAIMEA :'//,+"F,/3,)&,D"
#'$2(.)0)":+');"7889"
Tasting Note
This lush 100% barrique fermented Sauvignon has enticing
aromas of yellow capsicum, pineapple and hints of sage,
while the palate has a rich, creamy mouth feel due to
extended lees stirring and concentrated fruit flavours. The
oak influence is subtle and contributes a delicious grippy
undercurrent and restrained toasty notes but is never
dominating, and the wine draws to a close with a cleansing
dry fruit finish. Drinking well now, this wine also has the
potential to cellar, due to its structural complexity. In
addition, the screw cap closure will ensure that the wine ages
gracefully, and retains its aromatic freshness. A lovely food
wine which will match well with fish dishes.
!
Harvest Details
The 2007/8 growing season was notable for its extremes.
Spring was warm but with a nip of frost in–most unusual for
the Plains. None of our vineyards were hit too seriously. The
weather around flowering time was excellent, ensuring good
fruit-set. Summer brought drought conditions, leading to our
second-earliest vintage start on March 17. The grapes for the
WAIMEA 2008 Barrel Fermented Sauvignon Blanc were
grown on the free draining alluvial soils of our Annabrook
(85%) and Hunter (15%) vineyards and were harvested in
early April with average sugar levels of 21°Brix.
Winemaking Notes
We wanted to make a distinctive food–friendly Sauvignon
Technical Details with both fresh Sauvignon characters and subtle barrel-
derived complexity. We fermented a small batch of
Sauvignon Blanc in seasoned oak with some solids, and gave
Varietal: 100% Sauvignon it extended lees stirring. The grapes were harvested at optimal
Blanc ripeness, de-stemmed but not crushed. Only the free-run and
lightest pressings were utilised, since they are the most
Alcohol: 13 % perfumed. After pressing the juice was cold settled for
several days, and racked to a selection of 2 to 4 year old oak
Acidity: 8.70 g/L barrels, and some fluffy lees were added back to the juice.
The juice was then inoculated with yeasts, which emphasise
pH: 3.23 floral and Sauvignon type aromas. A long slow ferment
ensued, with temperatures into the high teens adding some
Res. Sugar: 3.7 g/L savoury, ‘funky’ characters. For enhanced mouth-feel, the
barrel ferments underwent frequent bâtonnage, or lees
Released: August 2009 stirring, for over four months at the end of fermentation. In
September, the wine was deemed to have spent sufficient time
UPC: in barrel and was racked off its gross lees. Then the wine was
lightly fined and stabilised, filtered and bottled at the
RRP:" beginning of October 2008. A limited bottling of only 133
cases was produced.
!
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15. WAIMEA 5()0&"6/(%"7889"
Tasting Note
This lovely example of Nelson Pinot Gris has aromas of pear
drops, candied apple, fresh figs and Mirabelle plums. An off
dry entry leads into a textured mid palate, with nice acidity on
the sides, and the wine ends with a soft, non-bitter finish.
Good concentration of fruit weight gives the wine real
presence on the palate and with the balanced ‘palate
architecture’ creates an elegant wine that is a very versatile
food wine.
Harvest Details
The 2007/8 growing season was notable for its extremes.
Spring was warm but with a nip of frost in–most unusual for
the Plains. None of our vineyards were hit too seriously. The
!
weather around flowering time was excellent, ensuring good
fruit-set. Summer brought drought conditions, leading to our
second-earliest vintage start on March 17.
All the grapes for the WAIMEA 2008 Pinot Gris were grown
on the stony alluvial soils of the Waimea Plains. Harvest was
from the end of March through to the beginning of April with
a range of Brix levels of between 22.8° to 24.5°.
Winemaking Notes
Hand harvested fruit was whole bunch pressed gently to
minimise unattractive phenolics, and an early press cut made.
After cold settling the clarified juice was inoculated with
Alsatian yeast selected for its ability to enhance body, texture
and aromatics in the finished wine.
Technical Details
Moderately cool fermentation (13-15°) followed in stainless
steel, to favour fruit expression and retention of varietal
Varietal: 100% Pinot Gris characteristics.
Alcohol: 14.59 % Once the fermentations were arrested to retain some residual
sugar, the yeast lees were stirred weekly for a couple of
Acidity: 6.6 g/L months to add structure and textural interest to the palate.
pH: 3.55 The blended wine was lightly fined, stabilised and cross flow
filtered, ready for bottling in the second week of September.
Res Sugar: 6.8 g/L
Recent Accolades
Released: November 2008
UPC: 9419589000645 • GOLD Decanter World Wine Awards 2009
RRP:!
!
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16. WAIMEA G+'%%(;"?(,%+()."7889"
Tasting Note
This lively medium style Riesling has aromas of mandarin
and grapefruit, with hints of tropical fruit, wild honey and
flintiness. The inclusion of some botrytised grapes at harvest
gives the wine added spice and richness. The palate is both
refreshing and lengthy, with the residual sugar perfectly
balanced by the firm acidity. The ‘spritzig’ from the CO2
helps give the wine added zest and a clean finish. It’s a useful
‘luncheon’ wine, which also matches well to Chinese cuisine.
Harvest Details
The 2007/8 growing season was notable for its extremes.
Spring was warm but with a nip of frost in–most unusual for
the Plains. None of our vineyards were hit too seriously. The
weather around flowering time was excellent, ensuring good
!
fruit-set. Summer brought drought conditions, leading to our
second-earliest vintage start on March 17.
The grapes for the WAIMEA 2008 Classic Riesling were
grown on the free draining alluvial soils of our Annabrook
and Hunter vineyards and were harvested in early April with
average sugar levels of 22.8°Brix
Winemaking Notes
Once at the winery the grapes were gently pressed without
skin contact to minimise phenolic pickup. Only free-run juice
was used, giving the resulting wine fresh aromatics typical of
Riesling and a ‘delicate’ palate.
After cold settling the clean (low grape solids) juice was
Technical Details racked to a stainless steel tank and inoculated with selected
German yeast.
Varietal: 100% Riesling The ensuing cool ferments stretched over an extended period
to maximise aromatics. After ferment, the wine was racked
Alcohol: 13 % off its gross lees, aged for some time on its fine lees, and then
carefully fined for stability and ‘roundness’.
Acidity: 8.85 g/L
It was decided to leave a higher level of dissolved carbon
pH: 3.13 dioxide in the wine to give the wine some added ‘liveliness’.
The wine was cross flow filtered and bottled in mid October
Res Sugar: 21.8 g/L 2008.
Released: December 2008 Recent Accolades
UPC: 9419589000379 • 5 STARS Winestate Regional Tasting 2010
RRP:!
!
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17. WAIMEA H/E"?(,%+()."788I"
Tasting Note
This Nelson Riesling has a medley of aromas including
mandarin, citrus blossom, lime, hints of pink grapefruit and
wild honey, while the persistent palate has a subtle mineral
edge. Made in a dry style, this wine will age gracefully with
nutty/waxy and wild honey aromas coming to the fore. Enjoy
as a refreshing aperitif or as a perfect accompaniment to light
summer dishes or Asian cuisine.
Harvest Details
The 2007/8 growing season was notable for its extremes.
Spring was warm but with a nip of frost in–most unusual for
the Plains. None of our vineyards were hit too seriously. The
weather around flowering time was excellent, ensuring good
fruit-set. Summer brought drought conditions, leading to our
!
second-earliest vintage start on March 17. The grapes for the
WAIMEA 2008 Classic Riesling were grown on the free
draining alluvial soils of our Annabrook and Hunter vineyards
and were harvested in early April with average sugar levels of
22.8°Brix
Winemaking Notes
Once at the winery the Riesling was de-stemmed, but not
crushed, then pressed without skin contact to minimise
phenolic pickup. The juice was treated reductively to
preserve aromatic fruit character. After cold settling, the
clean-racked (low grape solids) juice was inoculated with
German yeast. This yeast was chosen for its terpene
liberating action to bolster the typicity of the variety with
bottle age. The fermentation was long and cool, again to
Technical Details maintain the integrity of the variety. Post-fermentation the
wine was racked off its gross lees, left on its fine lees for a
period, then fined for stability and palate ‘roundness’. It was
Varietal: 100% Riesling bottled in December 2006.
Alcohol: 13 % Recent Accolades
Acidity: 7.3 g/L
! TOP100 BLUE-GOLD Sydney International Wine
pH: 3.05 Competition 2010
Res Sugar: 3.5 g/L ! GOLD Liquorland Top 100 2009
Released: March 2007 ! GOLD International Cool Climate Wine Show 2009
UPC: 9419589000256 ! GOLD Air New Zealand Wine Awards 2008
RRP:! ! HIGHLY COMMENDED Sydney International
Wine Competition 2009
!
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18. WAIMEA 6,/1$/J&/'3(),/"7889"
Tasting Note
This year our Gewürztraminer is true to form: it has a heady
nose of orange peel, Turkish delight, lychees and spice, plus
hints of marshmallow! The intensity of flavour and the off-dry
style make for a generous, mouth-filling wine with length and
character. This bold wine can be creatively matched with many
foods, particularly Asian dishes, or enjoyed simply as an
aperitif.
Harvest Details
The 2007/8 growing season was notable for its extremes.
Spring was warm but with a nip of frost in–most unusual for the
Plains. None of our vineyards were hit too seriously. The
weather around flowering time was excellent, ensuring good
fruit-set. Summer brought drought conditions, leading to our
!
second-earliest vintage start on March 17.
All the grapes for the WAIMEA 2008 Gewürztraminer were
grown on the stony alluvial soils of the Waimea Plains, coming
from our Lansdowne and Annabrook vineyards. This year our
Gewürztraminer fruit was the first to ripen and was our very
first fruit into the winery on the 17th March. It was hand-
harvested within a range of Brix levels from 23° to the ultra-
ripe level of 26°Brix.
Winemaking Notes
Once at the winery, the hand-harvested grapes were whole-
bunch pressed, thus minimising extraction of harsh phenolics.
Vineyard parcels were separately fermented, and light pressings
separated off. After cold settling the juices were racked with
Technical Details minimal solids and inoculated with aromatic yeast strain. Cool
temperatures were maintained to encourage long, slow
fermentations – promoting the retention of delicate aromatics.
Varietal: 100% At the end of the ferment, the wine was further matured on the
Gewurztraminer lees with weekly lees stirring for six weeks to subtly enhance
the textural component of the wine’s palate. The wine was
Alcohol: 14.5 % racked off its gross lees and then stabilised, fined, cross flow
filtered and bottled in August 2008.
Acidity: 6.0 g/L
pH: 3.85 Recent Accolades
Res Sugar: 6.3 g/L ! ELITE GOLD Air NZ Wine Awards 2009
! TROPHY & GOLD New Zealand International Wine
Released: November 2008
Show 2009
UPC: 9419589000430 ! GOLD International Aromatic Wine Competition
2008
RRP:!
!
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19. WAIMEA G>'/D0))'E"7889"
Tasting Note
This single vineyard, 100% barrel fermented wine has aromas
of white peach, honey suckle and ripe citrus on the nose, with
notes of spice and vanilla from the oak.
The wine is mouth filling, strongish ripe citrus characters
tempered by toasty oak tannins, a creamy lees influence and a
zesty finish. This wine makes an excellent accompaniment to
white meat or seafood dishes, and would be an excellent
aperitif matched with soft rich cheeses.
It will age gracefully, drinking at its very best from 2010 to
2012.
Harvest Details
!
The 2007/8 growing season was notable for its extremes.
Spring was warm but with a nip of frost in–most unusual for
the Plains. None of our vineyards were hit too seriously.
The weather around flowering time was excellent, ensuring
good fruit-set. Summer brought drought conditions, leading
to our second-earliest vintage start on March 17.
The grapes for the WAIMEA Chardonnay came from the
north-facing clay slopes of a vineyard on the Kina Peninsula.
They were harvested between 26th March and 4th April with
a range of Brix levels, between 22.1° and 23.4°.
Winemaking Notes
This Chardonnay consists predominantly of the clones
Technical Details Mendoza and 15. The hand-harvested grapes were whole-
bunch pressed and briefly settled to remove some but not all
of the solids.
Varietal: 100% Chardonnay The musts were racked to barrel for wild fermentation and
remained there post-ferment for a period of approximately
Alcohol: 14.5 % nine months. The wines underwent malolactic fermentation
while in barrel and the lees were stirred twice weekly.
Acidity: 6.75 g/L
A selection of the barrels was blended together in December
pH: 3.32 2008, the wine being then protein and tartrate stabilised and
gently fined to smooth off any ‘hard edges’. After cross flow
Res Sugar: 3.4 g/L filtration, the wine was bottled in January 2008.
Released: June 2008
Recent Accolades
UPC: 9419589000270
! GOLD Air NZ Wine Awards 2009
RRP:! ! BLUE GOLD Sydney International 2010
!
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20. WAIMEA K(0.)(,/"7889"
Tasting Note
This year’s Viognier is perhaps the most elegant Viognier we
have made. With subtle floral aromas combining with notes
of apricot, mandarin, spice and cream, it nicely finishes with a
mineral edge.
The barrel component compellingly contributes a subtle,
biscuity palate texture and ‘vinified’ weight; these nuances
combined with good acidity and a drier style, make this an
excellent food wine.
Harvest Details
The 2007/8 growing season was notable for its extremes.
Spring was warm but with a nip of frost in–most unusual for
the Plains. None of our vineyards were hit too seriously.
!
The weather around flowering time was excellent, ensuring
good fruit-set. Summer brought drought conditions, leading
to our second-earliest vintage start on March 17.
The grapes for the WAIMEA Chardonnay came from the
north-facing clay slopes of a vineyard on the Kina Peninsula.
They were harvested between 26th March and 4th April with
a range of Brix levels, between 22.1° and 23.4°.
Winemaking Notes
At the winery, the Viognier was gently whole bunch-pressed,
to preserve the elegant floral and spice characters of this
variety, and an early press cut made.
Technical Details After cold settling for several days, the juice was clean-racked
(low grape solids) to tank and inoculated with neutral yeast–
to encourage the natural expression of the primary fruit
flavours of the grapes.
Varietal: 100% Viognier
A smaller portion of the juice was fermented in seasoned
Alcohol: 13 % French oak. The tank ferment was kept cool to maintain fresh
fruit aromatics, while the barrel ferments ran warmer, creating
Acidity: 6.0 g/L funkier, ferment-derived nuances.
pH: 3.70 After a five-week fermentation, the wines were lees-stirred
weekly for a further two months before both components
Res Sugar: 10.1 g/L were racked off gross lees and blended together.
Released: November 2008 Prior to bottling, the wine was fined for stability and palate
‘roundness’ and carefully cross flow filtered. It was bottled in
UPC: 9419589000980
early August 2008.
RRP:!
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21. WAIMEA LD,+"788<"
Tasting Note
This first release of this special blend has a heady nose of
orange peel, Turkish delight, lychees and spice, plus hints of
marshmallow! The intensity of flavour, textural palate and
the off-dry style make for a generous, mouth-filling wine with
length and character.
This bold wine can be creatively matched with many foods,
particularly Asian dishes, or simply enjoyed lightly chilled as
an aperitif.
Harvest Details
Our winemakers comment that the 2009 vintage was the best
they have experienced at WAIMEA Estates. Controlled
cropping, a warm summer but cooler introduction to autumn,
!
and a very settled harvest period, provided optimum
conditions to make concentrated, premium wines across the
winery’s varietal range. Truly, the vintage of the decade!
Inspiration for this wine comes from Alsace, where
Edelzwicker is a blend of the aromatic varietals. Our ‘Edel’
is a blend of Riesling (47%), Pinot Gris (38%) and
Gewürztraminer (15%).
With the spicy aromatics of Gewurz, the texture of Pinot Gris
and the fresh acidity of Riesling, the resultant blend is full of
intrigue and delight!
All the grapes for this special wine were grown on the stony
alluvial soils of the Waimea Plains, coming from our
Lansdowne and Annabrook vineyards.
Technical Details
Winemaking Notes
Once at the winery, the grapes were gently pressed, thus
Varietal: Riesling 47%,
minimising extraction of harsh phenolics. Very clear juice
Pinot Gris 38%, was fermented cool with an Alsatian yeast strain, to capture
Gewurztraminer 15% aromatic freshness.
Alcohol: 13 % At the end of the ferment, the wine was matured on the lees
with weekly stirring for a couple of months to subtly enhance
Acidity: 6.0 g/L the textural component of the wine’s palate. The wine was
then racked off its gross lees and lightly fined before cross
pH: 3.70 flow filtration and bottling in August.
Res Sugar: 10.1 g/L
Recent Accolades
Released: January 2010
! 5 STARS Winestate Magazine 2009
UPC: 9419589001697 ! 5 STARS Cuisine Magazine 2010
RRP:!
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22. WAIMEA M'&,"B'/2,%&"?(,%+()."
788I"
Tasting Note
This year’s Late Harvest Riesling is true to form with a
golden hue and showing clear Botrytis influence. It has
distinctive aromas of beeswax and honey, complemented by
citrus notes – mandarin or tangelo peels maybe. The high
residual sweetness is perfectly balanced by good acidity and
lower alcohol. It is the ideal accompaniment to blue cheeses
and sliced pear, or enjoy with baked apple pie and cream.
Harvest Details
The 2006 vintage was unusual in that the season was shorter
than expected due to a hot summer. Spring started off
normally– nothing too dramatic – and importantly it didn’t
!
rain much during flowering so fruit set was at normal levels.
The summer started early though, with some very hot days in
December. The rest of the summer continued in that vein
with very little rain leading to drought conditions here on the
Plains. Due to good crop levels and a warm season, this
year’s fruit has excellent concentration and flavours.
The grapes for this botrytised, late harvest Riesling were
allowed to hang out on the vines until early winter. This
extended hang time allowed the infected grapes to ‘raisin’
nicely concentrating the sugars and the flavours in the berries.
The fully botrytised fruit was hand harvested 26th May well
after all the leaves had dropped from the vines, with Brix
levels in the range 36-50°. The most raisined fruit was kept
separate for our Noble Riesling, while the balance went into
this Late Harvest Riesling blend.
Technical Details
Winemaking Notes
After prolonged pressing times to gently extract the juice
Varietal: 100% Riesling from the raisined berries, the must was cold settled and
racked. After coarse filtration to stainless steel, the must was
Alcohol: 10.6 % inoculated with specific high Brix tolerant yeast. The
fermentation lasted a couple of months and was maintained at
Acidity: 6.75 g/L cool temperatures, barely rising above 14°C – ensuring strong
varietal aromatics in the finished wine. When the sugars and
pH: 3.84 alcohol levels were deemed in balance, the fermentation was
stopped, and the wine racked off its gross lees. Blending took
Res Sugar: 84 g/L place some months later before fining with C-fine to polish
off the wine, then the wine was stabilised and filtered. The
Released: March 2007 Late Harvest Riesling was bottled in December 2006.
UPC: 9419589000416
RRP:!
!
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23. WAIMEA 5()0&"?0%,"788<"
Tasting Note
Often over looked, rosé wines whether dry or off dry, can be a
truly refreshing summer drink, while still bearing some
relation to red wine. Rosé makes a novel and stimulating
aperitif to a meal; its bright and delicate characters suited
particularly to lunchtime dining, and the juicy fruit characters
making it an excellent companion to pork dishes.
Our Pinot Rosé has fruit notes of watermelon, raspberry and
liquor cherries. It has fresh acidity, which combined with the
just off-dry style; make this a very palatable wine. Delicate
tannins are threaded through the palate. These contribute to
the long finish and give the wine structure and enough
pizzazz to use it, not only as an aperitif, but also as a very
versatile food wine. Cin cin!
!
Harvest Details
Our winemakers comment that the 2009 vintage was the best
they have experienced at WAIMEA Estates. Controlled
cropping, a warm summer but cooler introduction to autumn,
and a very settled harvest period, provided optimum
conditions to make concentrated, premium wines across the
winery’s varietal range. Truly, the vintage of the decade!
Estate grown Pinot Noir from the Waimea Plains, and Pinot
Noir from the Marr vineyards at the foot of the Golden Hills,
were bled from musts to create this wine. This fruit was
picked in the first week of April with sugar levels of 23 – 24°
Brix.
WAIMEA Estates winemaker Trudy Sheild made this wine -
her debut effort with this wine style.
Technical Details
Winemaking Notes
We choose to make a Pinot Rosé as not only does it
Varietal: 100% Pinot Noir
concentrate those Pinot Noir musts from which we bleed the
juice, but we love the primary berry fruit notes Pinot gives to
Alcohol: 13.0 %
this wine style. Once processed the Pinot Noir musts undergo
a cold soak period, and after 48 hours light red juice is
Acidity: 8.0 g/L
drained off the Pinot vessels for the production of the rosé.
pH: 3.41 After settling and racking, the principal volume of the juice
had a cool tank ferment, as in white winemaking, to retain
Res Sugar: 7.5 g/L primary fruit characters; while 17% of the final blend
underwent barrel fermentation in one year old American oak,
Released: September 2009 adding a valuable textural component and nuances of vanilla
cream to the finished wine.
UPC: 9419589000355
Both portions were recombined after ferment to ensure the
RRP:! oak influence was subtle. The wine was then gently fined to
polish and round off any edges, stabilised and cross flow
filtered for prompt bottling in July, aiding the retention of
some natural ‘spritz’.
!
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24. WAIMEA 5()0&"N0(/"7889"
Tasting Note
Dark berry fruit, plum, cherry, and spice aromas greet the
nose. On the palate the fruit characters combine with this
spice and some savouriness. Good acid levels combined with
subtle oak and fine fruit tannins give this wine an appealing
structure and length. The typical fruit characters of this
variety make it an immediately appealing wine – yet with
good medium term cellaring potential. The savoury earthy
notes will allow it to accompany traditional dishes such as
Beef Burgundy or a good old Kiwi Steak and Kidney Pie.
Harvest Details
The 2007/8 growing season was notable for its extremes.
Spring was warm but the vineyards did get a nip of frost in –
most unusual for us here on the Plains. Luckily none of our
!
vineyards were hit too seriously, and even better the weather
around flowering time was excellent ensuring good fruit-set.
Summer brought drought conditions, leading to our second-
earliest vintage start – on March 17.
The grapes for the WAIMEA Pinot Noir came from several
Estate owned vineyards on the stony loam soils of the
Waimea Plains. Four clones are included in this wine, 777,
115, 667, and 114. All of which were feverishly picked, to
beat predicted rain, from the 25th to the 30th March 08. The
average sugar level was 23.5°Brix.
Winemaking Notes
Processed with minimum crushing of the berries, the musts
were held at 10°C for a short cold soak period with the aim of
Technical Details extracting fruit characters and colour from the skins.
Fermentation of the different clones from each vineyard block
was carried out separately with a variety of French yeast
strains. To aid extraction, the ferments were carefully hand-
Varietal: 100% Pinot Noir plunged or pumped over twice daily with temperatures
peaking at 30-32ºC.
Alcohol: 14.0 %
At dryness, the wine was pressed off its skins, and after a
Acidity: 6.75 g/L short settling time, racked to a selection of new and seasoned
French barrels to undergo natural malolactic fermentation and
pH: 3.77 oak maturation until early January 2009. The components
chosen for the blend were then racked from barrel, gently
Res Sugar: <1 g/L fined to polish and round off the wine and cross-flow filtered
before bottling in late January.
Released: April 2009
The approach to creating this Pinot Noir is essentially
UPC: 9419589000294 traditional with gentle handling and extraction from harvest
right through to bottling – ensuring a fine tannin structure,
RRP:! with no compromising of the rich fruit flavours naturally
abundant in WAIMEA’s examples of this variety.
!
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