New Zealand Pinot Gris 2016 Cleanskin

“New Zealand’s cooler, maritime climate engenders numerous more phenolic, Alsatian-inspired, waxy textured (Pinot Gris) wines imbued with great complexity and nuance”

Neal Martin, www.eRobertParker.com

Mt Hector Wairarapa Pinot Noir 2016

This Pinot Noir is sourced from the home vineyard in the Wairarapa and is comprised of several different clones of the Pinot Noir grape. Care is taken in the vineyard to ensure the crops are not high and that the fruit is well exposed so that it can ripen properly.

In the winery, the different batches of fruit are processed separately so that we can see the individual characters on their own and we add further complexities by incorporating different techniques and yeast combinations. The grapes are cold soaked for between 3 and 5 days and then fermented at about 28-32 °C. Depending on the fruit, post ferment time ranges from 3-10 days, before the wine is pressed off. The wine is then held in both tank and barrel for 10 months, undergoing malolactic fermentation, before being blended for bottling.

Niche Marlborough Sauvignon Blanc 2018

Fruit was sourced from selected vineyard blocks in Marlborough. After the grapes were destemmed and transferred to the tank press where the free run juice was separated and the remaining fruit lightly pressed. The juice was then allowed to cold settle to a clear state then racked into stainless steel fermenters. The juice was the inoculated with selected yeasts to add the required complexity and aromaticity. The ferment period was 14 days while the wine was kept at between 11-14 degrees. After a short period of yeast contact the wine was racked for final blending before being bottled to capture all the tropical fruit flavours.

Make to drink upon release while the fruit flavour is at its most fresh and vibrant although will develop more complexity over the short term.