This wine was made using a German yeast and allowed to remain on lees for 3 months before bottling. These two factors have added to the natural Riesling fruit flavours to create a complex well balanced wine. The yeast strain has promoted the floral aromatics to come to the fore, with the zesty citrus fruits giving length and bounce to the wine as it passes across the tongue. The extended lees contact has softened the acidity and given depth to the mid palate providing an exquisite mouthfeel. Drink it now if you wish, but time will be its friend.
This wine was going to be one of our finest Rieslings. The accidental addition of Merlot changed this, producing a fine, vivacious Rosé. Genius. Strawberries and cream on the nose, with a Granny Smith apple crunch. A refreshingly satisfying sipper when served chilled.
This is an "off dry" Riesling. With 20 grams per litre of residual sugar, it has more sweetness than our traditional Riesling, but is far from a "sticky". It is akin to the German spatlese style. It is a clear pale straw colour, with a nose of sweet citrus and floral overtones. On the palate the rich ripe fruit produce a beautiful entry to the wine, and supported by the sweetness of the residual sugar promotes a powerful mid-palate. The cool climate acidity gives a crisp cleanness to the finish.
This wine is made from Sauvignon Blanc grapes. 50% of the fruit was fermented in French oak barriques (225L barrels), and then left on its lees for a further three months. The remaining 50% was fermented in stainless steel vats and then blended with the barrel aged wine pre-bottling.
The wine is a pale straw colour and has a fragrance reminiscent of passionfruit and pineapple. The first thing one notices on the palate is the sweet fruit and a fullness on the mid-palate. This is where the barrel and lees aging are starting to do their thing. They impart a creamy texture and a softening of the hard acids one associates with this variety giving it length and a silky texture. So the weight of the wine is more akin to Chardonnay than the NZ style Sauvys, and is greatly suited as an accompaniment to food. Try it with Asian foods or even a mild beef curry.
I once said that I would never make a sparkler. "This is it."
The result is a fine 100% pinot noir, blanc de noir sparkler, showing elegance and finesse. It was picked early in the season when the sugars were 10 baumé, and weighs in at only 11.4% alcohol. (Which means you can have that extra sip without the risk.) Aromas of citrus with a touch of honeysuckle and cream are evident on the nose, and the bright acidity have kept the wine young, belying its 9 years of age. With eight years on lees the bead is fine and persistent. Its is a complex aperitif style sparkling wine whose palate is both long and refreshing.
A dark red colour with a touch of blue around the rim. This wine is still well in its youth. The nose displays dark fruits of the forest and spicy oak showing the influence of the new Suary French barriques. The palate is deep and rich, with sweet dark cherry, raspberry, plum and some spicy oak influences. The structure of this wine is immediately evident showing both weight and length. This wine is one for the cellar as it has been built for the long haul. Venison or wallaby accompany this wine beautifully.
The deep red colour is showing this wine is still in its youth but it is drinking beautifully now. The nose displays dark fruits with a touch of brambles and spicy oak showing the influence of the new Saury French barriques. The palate is long and smooth with sweet dark cherry and strawberry predominating. This wine is about structure, complexity, elegance and finesse. Try it with roast duck or a gourmet pizza.