Vineyard Notes

Relatively unique in Marlborough, the grapes for this wine were sourced entirely from our family-owned Hillside vineyard in Lower Dashwood, where the elevated and windy location challenges the vines. Dependent on vigour, the vines were cane pruned to either one or two canes and trained to vertical shoot position. The warm spring of 2019 brought on a quick flowering of 3 days. The grapes were green thinned at veraison to ensure even ripening in the autumn. Due to the challenging location and pruning of the vines, yields were low when harvested in March 2020.

Vinification

Once at the winery, the grapes were crushed, destemmed, must chilled and pressed. Half of the juice was in contact with the skins for approximately 6 hours. The juice was then floated, warmed and inoculated with an aromatic yeast. A cool fermentation followed and when the wine was deemed in balance (in residual sugar, alcohol and acidity) the ferment was stopped. The wine was then stabilised, filtered and bottled in June 2020.

Tasting Notes

Colour: Pale gold with hints of green.

Aroma: Classic perfume of rosewater and Turkish delight, with a touch of jasmine and orange zest.

Palate: Hints of guava, sweet mandarin and blood orange on the palate. Finishes with good rounded texture and nice acid tension.

Food match: The perfect accompaniment to the spice and subtle sweetness of Asian, Indian and Middle Eastern cuisine, or a funky cheese.

Cellar: Up to 10 years.

Sustainable status: Sustainably grown – SWNZ accredited.

Vegan status: Vegan friendly.

Awards

New Zealand Aromatic Wine Competition: Gold

Cameron Douglas MS: 93 Points

Bob Campbell MW: 4 Stars

Winestate Marlborough Tasting March 2021: 4 Stars

Vineyard Notes

Relatively unique in Marlborough, the grapes for this wine were sourced entirely from our family-owned vineyard in Lower Dashwood, where the elevated and windy location challenges the vines. Dependent on vigour, the vines were cane pruned to either one or two canes and trained to vertical shoot position. The warm spring of 2017 brought ideal early growing conditions and a tip-top flowering season. The grapes were green thinned at veraison to ensure even ripening in the autumn. Due to the young nature of the vines, yields were less than 6 tonnes per hectare when harvested in April 2018.

Vinification

Once at the winery, the grapes were crushed, destemmed, must chilled and pressed immediately. The juice was then floated, warmed and inoculated with an aromatic yeast. A cool fermentation followed and when the wine was deemed in balance (in residual sugar, alcohol and acidity) the ferment was stopped. The wine was then stabilised, filtered and bottled in November 2018.

Tasting Notes

Colour: Pale gold with hints of green.

Aroma: Classic rosewater perfume and Turkish delight aromas with a hint of orange zest.

Palate: Hints of guava, sweet mandarin and blood orange on the palate. Finishes with good rounded texture and nice acid tension.

Food match: Perfect accompaniment to the spice and sweetness of Asian cuisine.

Cellar: Up to 10 years.

Sustainable status: Sustainably grown – SWNZ accredited.

Vegan status: Vegan friendly.

Awards

Winestate Marlborough Tasting March/April 2020: 5 Stars

Cameron Douglas MS, World of Wine: 94 Points

Cameron Douglas MS, The Shout: 93 Points

Bob Campbell MW: 91 Points & Top Value NZ

Winestate BEST OF NEW RELEASES Awards 2019: 4 Stars

Winestate New Release Awards May/June 2019: 4 Stars / Equal Top in Category

Vineyard Notes

The grapes for this wine come from our Loveblock Farm in the Lower Awatere sub-region of Marlborough, where the elevated and windy location challenges the vines. Dependent on vigour, the vines were cane pruned to either one or two canes and trained to vertical shoot position. The warm spring of 2013 brought ideal early growing conditions and a tip-top flowering season. The grapes were green thinned at veraison to ensure even ripening in the autumn. Due to the young nature of the vines, yields were less than two tonnes per hectare when harvested in mid-April 2014.

Vinification

Once at the winery, the grapes were crushed, destemmed, must chilled and underwent a skin soak overnight. The juice was then drained from the skins, which were lightly pressed. After settling for 36 hours, the juice was racked, warmed and inoculated with organic yeast. A cool fermentation followed and when the wine was deemed in balance – in residual sugar, alcohol and acidity – the ferment was stopped. The wine was then stabilised, filtered and bottled in mid-February 2015.

Tasting Notes

Colour: Pale gold with hints of green.

Aroma: Classic rosewater perfume with a hint of orange zest.

Palate: Hints of guava, sweet mandarin and blood orange on the palate. Finishes with good rounded texture and nice acid tension.

Food match: Perfect accompaniment to the spice and sweetness of Asian cuisine, as well as charcuterie.

Organic status: Certified organic – BioGro #5266.

Awards

2018 NZ Organic Wine Awards: Gold

Yvonne Lorkin: 4.5 Stars

2018 Royal Easter Show Wine Awards: Bronze

The Shout, Tasting Notes with Cameron Douglas, Feb 2018: 88 Points

2017 NZ Organic Wine Awards: Silver

2017 New Zealand International Wine Show: Bronze

2017 New Zealand Aromatic Wine Competition: Bronze

2017 Royal Easter Show Wine Awards: Bronze

Winestate Annual Edition 2017: 4 Stars

Winestate, Nov/Dec 2016: 4 Stars

NZ Listener: 4 Stars

Vineyard Notes

The grapes come from our Loveblock Farm in the Lower Awatere sub-region of Marlborough. Dependent on vigour, the vines were cane pruned to either one or two canes and trained to vertical shoot position. The warm spring brought ideal early growing conditions and a tip-top flowering season. Due to the ideal flowering conditions, the grapes were green thinned at veraison to ensure even ripening in the autumn. Due to the young nature of the vines, yields were less than two tonnes per acre when harvested in mid-April 2011.

Vinification

All of grapes were hand picked. At the winery they were crushed, destemmed, must chilled and underwent a skin soak overnight. The juice was then drained from the skins which were then lightly pressed. After settling for 36 hours, the juice was racked, warmed and inoculated with organic yeast. A cool fermentation followed and when the wine was deemed in balance – in residual sugar, alcohol and acidity – the ferment was stopped. The wine was then stabilised, filtered and bottled in mid-December 2011.

Tasting Notes

Colour: Pale gold with hints of green.

Aroma: Distinctly Gewurztraminer with exotic musk melon and lychee notes.

Palate: The wine explodes in the mouth with rich, sweet fruit reminiscent of Turkish delight. Full and rich, the palate dries out beautifully with the combination of alcohol and acidity.

Food match: Perfect accompaniment to the spice and sweetness of Asian cuisine.

Cellar: Three to five years.

Serve at: 45-50°F (7-10°C).

Awards

Bob Campbell: 91 Points

2015 Spiegelau International Wine Competition: Bronze

2015 Bragato Wine Awards: Pure Bronze

Winestate New Zealand Recent Release May/June 2015: 4.5 Stars

2014 Inaugural Organic Wine Awards: Gold

2012 IWC International Wine Challenge: Commended