The Pinot Noir is from Seifried’s Brightwater and Rabbit Island Vineyards.
Brightwater Vineyard is situated 15 km from the coast and is sheltered from the south by the Richmond ranges. The ‘soil’ is a combination of rocks and boulders which is very hard on the farm equipment but vital for holding the warmth of Nelson’s sun.
Rabbit Island vineyards are situated on a wide river flat. The soil is made up of gravelly sandy loam and free draining. The water table is relatively high ensuring adequate underground water.
The grapes were picked and then underwent a five day cold maceration period before being inoculated for fermentation. The cap was plunged 2-3 times daily during fermentation. A further 3-6 days of skin contact followed the fermentation period before the wine was drained to oak barrels for an immediate malolactic fermentation and ageing.
The Old Coach Road Pinot Noir is warm and varietal. Summer berry fruits, notes of plum and gentle savoury spices define the nose and palate. The wine has a long, warm, generous finish that lasts on the palate.
The grapes are sourced from vineyards predominantly in the Gimblett Gravels along with some from the larger Hawkes Bay region. The soils are deep river gravels, left by the Ngaruroro River as it changed course over many thousands of years. Their low fertility, give small crops with highly concentrated flavours and aromas. Trinity Hill sources fruit from four of their own vineyard sites within the Gimblett Gravels sub-region.
The grapes were gently de-stemmed prior to fermentation. Colour and tannins were extracted by gentle daily pumping over. The skin maceration was extended for up to three weeks following fermentation to soften and integrate the tannins. Following 14 months ageing in a combination of small French oak and stainless steel tanks, the individual varieties were blended to create the ideal marriage of the components.
The leather and plum aromas of the Merlot combine with spice and red fruit characters of Tempranillo and Malbec. Cassis aromas and structural backbone are provided by the Cabernet Franc. Richness and soft, ripe tannins make a serious yet eminently drinkable wine.
Pioneers of Nelson winemaking, Hermann and Agnes Seifried planted their first vineyards in 1973. Today Seifried Estate is one of New Zealand’s leading family owned wineries.
The majority of the fruit in the 2015 Seifried Pinot Noir comes from their Rabbit Island Vineyards which are only about 1.5 km from the sea. The Pinot vines are now over twenty years old, and showing great maturity and depth of flavour in the fruit. The parcels of grapes were picked incrementally at the peak of flavour and phenolic ripeness, which occurred during April. The de-stemmed fruit had a three – five day cold maceration period before individual parcels were inoculated with selected yeasts for fermentation. Throughout fermentation plunging occurred twice daily and was tapered off to once daily during the five – six day post-fermentation maceration. The young wine was drained to new, one and two year old French barriques for malolactic fermentation and barrel ageing for 12 months. Bottling took place in late September 2017.
The 2016 Seifried Nelson Pinot Noir is a nicely balanced wine with a nose showing ripe, sweet berry fruit characters alongside savoury undertones. The palate is broad and full with a spectrum of flavours and an appealing dried herb background. A lengthy finish lingers on the palate.
The grapes for this wine are sourced from excellent cool climate vineyards in the Marlborough (70%) and Central Otago (30%) regions of New Zealand’s South Island.The grapes were all harvested in the cool of night or early morning and promptly delivered to the winery to optimise fruit quality.
The grapes were crushed then cold soaked on the skins for five days. The wine was then inoculated with a mixture of pure and wild yeast strains to gain maximum flavour and complexity. Once fermented dry, the wine was pressed off the skins into tank and 60% of the blend went into a combination of old and new French oak barrels for eight months. All of the wine went through malolactic fermentation.
Mild red with a slight purple hue. Rich, ripe aromas of strawberry and cherry are complemented by hints of toasted spice. Vibrant, fresh, dark fruit flavours of plum and blackberry provide a pleasant sweetness underpinned by nuances of cocoa and coffee. Silky soft tannins give structure and weight to the wine. The enjoyable, long finish allows you to savour the wine long after it has left your palate.
Central Otago, as a viticultural region, arguably more than any other New Zealand wine growing region, has rapidly gained international market and media credibility for producing Pinot Noir. Vines at Akarua, Bannockburn, were first planted in 1996 and further vineyard development has progressed in the intervening period.
100% Pinot Noir,whole bunch fermentation in temperature controlled vats. The cap is punched down twice daily to maximise extraction and texture in the finished wine. Post fermentation maceration lasts for 6 days.
100% French oak barrique maturation for 7 months. 10% new with the balance in older wood.
Bright cherry in colour, the nose is typically Central Otago with a core of juicy red berry fruit and uninhibited by heavy oak influence. Bright, lifted cherry aroma’s with lifted floral and violet notes. The palate is well defined Central Otago Pinot Noir exhibiting juicy red fruits. Light, soft tannins complement the savoury highlights and the finish is long and bright.
Isabel Estate is nestled into the heart of the Wairau Valley in Marlborough, situated at the top of the South Island of New Zealand. Marlborough is New Zealand’s largest and most successful wine producing area renowned for the production of exuberantly fruity Sauvignon Blanc and intensely aromatic wines.
Isabel Estate is not only one of the largest family owned vineyards in Marlborough, it also has some of the oldest vines in Marlborough producing exceptional quality grapes and wines from Sauvignon Blanc, Chardonnay, Pinot Noir, Pinot Gris and Riesling.
After the fruit was de-stemmed it was placed into specially designed open top stainless steel fermentation tanks. An extended cold soak (for up to 6 days) was followed by a long fermentation employing different strains of yeast as well as allowing some ‘wild’ fermentation. There was regular gentle plunging down of the cap to extract colour and flavours. The wine underwent a light pressing before being gravity fed into seasoned French oak barrels for maturation. The best barrels were then chosen to make the final blend – displaying elegance and finesse.
Pronounced aromas of fresh, dark cherries, cedar wood and a hint of cinnamon. The palate is finely textured with layers of rich red plum, cherry & white pepper. With a firm backbone from the clay rich soil, this Pinot is refined with taught tannins giving it excellent ageing potential for the next decade.
Established in 1998, Wild Earth Wines owns 35 hectares of vineyards in two of Central Otago’s finest locations – at the end of Felton Road overlooking the Kawarau River and in the North Lowburn district beneath the imposing Pisa Range.
Most of the grapes for this wine came from the Terraces Vineyards in Felton Road (Bannockburn) and the rest from Wild Earth’s Lowburn Vineyard.
The hand-picked fruit was de-stemmed into stainless steel tanks to undergo a period of cold soak before being inoculated with selected yeasts to carry out the fermentation. The wine was aged in French oak barriques, of which a third was new oak, for approximately 12 months.
Wild Earth Pinot Noir 2014 has a deep purple colour. On the nose it is perfumed with dark cherry and plum aromas together with violets and savoury notes of leather, mushroom and smoke. Medium-full bodied, the palate is full, even and accessible. Flavours of dark cherry and berry fruit shine though while the fine-grained tannins and well-integrated acidity give character and structure to the wine.
Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive’s sister Alison and winemaker Helen Masters.
Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Today, Ata Rangi are renowned for their Pinot Noir which is consistently ranked as one of New Zealand’s best.
The Pinot Noir grapes for Crimson are produced from 10-20 year old Martinborough vines in the Lismore, Waiora and Walnut Ridge blocks.
The grapes were hand picked and 100% destemmed, keeping as much whole berry fruit as possible. Pre-fermentation maceration lasted between two and six days. The must was inoculated with indigenous yeasts and hand plunged during fermentation that lasted two to three weeks. The wine was racked into barrel, of which 20% was new oak, where it remained for a further nine months after malolactic fermentation until bottling in February 2017.
The 2016 shows an evolution from vibrant youth to the greater complexity that more mature vines bring. Aromatically this wine offers layers of flavours: violets, dark cherry and plum, notes of bitter chocolate and tobacco with a hint of game. There is a fresh vibrancy on the palate of acid and smooth tannins leading to a long, intense finish.
The name of the winery dates back to the earliest days of European settlement in this part of New Zealand. Raising sheep was very important and shepherds’ dogs sometimes became lost or wandered off, eventually breeding to form a marauding pack that attacked the same flocks they were meant to be protecting.
These dogs lived on the tussock and scrub covered southern hills that became known as Dog Point. This landscape was, and still is, characterised by the iconic New Zealand native plant the Ti Kouka or “cabbage” tree which is also an established feature of the Dog Point property and appears on the wine label.
Dog Point Vineyard combines the considerable wine-growing experience of Ivan Sutherland and James Healy who set up Dog Point in the early 2000’s.
Ivan and James met while working at Cloudy Bay Vineyards and quickly established an enduring friendship along with an appreciation of good wine. Ivan was Cloudy Bay’s viticulturist for 18 years and in the latter years a Director while James was the Company’s Oenologist for 12 years. Together they ran the vintages for a number of years and played an integral part in the evolution of the Cloudy Bay brand.
The Dog Point Pinot Noir exhibits aromas of vibrant ripe red fruit, hints of violets together with subtle nuances supplemented by spicy oak savouriness. The palate is deliciously flavoured with intense red fruits, subtle sweetness.
Copyright 2014 | Richard Granger Fine Wine Merchants