Sublime Wine

Region: Waitaki Valley, North Otago, New Zealand
Colour: Pale straw with hints of green.

Nose: Beautifully floral, rosebuds and blossom scents with characteristic crisp pear aromas and hints of lemongrass.

Palate: A dry Pinot Gris. Driven by its wonderfully rich fruit flavours rather than residual sweetness. A vibrant entry to the palate is followed by honeysuckle and poached pear flavours layering the rich, viscous mid palate. The wine finishes crisp and dry with long appley acidity and flavours which balance the wine nicely.

Overview: Hand harvested and managed by the owners from the Sublime vineyard in the Waitaki Valley on a north facing terraced slope of limestone rich soils.

Gentle whole bunch pressing to extract only free run juice which was gravity fed directly into 2 & 3 year old seasoned oak barriques for fermentation. These winemaking practices ensure the purity of aromas from the Pinot Gris grown on this unique site is maintained whilst allowing the palate to round and soften. Maturation in barrel is for 3 months post fermentation, with minimal fining and filtration to follow before bottling.

A wine we expect to age gracefully over the next 5 years, developing warmth, richness and complexity from time in bottle. Although a pleasure to drink whilst young, fresh and vibrant.

pH 3.52 TA 6.97 g/L ALC 13.1% RS 3.2 g/L FSO2 34 ppm

Price per bottle: $24.90

Region: Waitaki Valley, North Otago, New Zealand
Colour: A deep vibrant scarlet.

Nose: Rich, brooding layers of dark fruits, spice and game intermingled with violet and forest floor aromas.

Palate: Succulent and complex, with a pure expression of Waitaki Valley Pinot Noir, rich, intense dark fruits, supple tannins aiding the long, persistent and elegant finish.

Overview: Hand harvested from the vineyard in the Waitaki Valley

The fruit is carefully sorted in the winery before being transferred to small open top fermenting vats, 20% of the fruit was whole bunch, the balance gently destemmed. The wine undergoes a cool (10 – 15°C) pre-ferment maceration for 7 - 10 days before the indigenous yeast fermentation begins. Hand plunging during the fermentation was followed by a further 10 days on skins for tannin development prior to gentle basket pressing into a selection of new (30%) and seasoned French oak barriques. Maturation in barrique is for 10 months before minimal fining, filtering and bottling in March 2009.

pH 3.68 TA 5.9 g/L ALC 12.87% FSO2 28 ppm

Price per bottle: $30.00