Our Canterbury Wines
Canterbury Pinot Noir 2006
A quality Canterbury Pinot Noir. This exclusive, handmade, cool-climate Pinot is blended from only the best grapes from vineyards in Burnham, Rakaia and Waipara. The aromatics include red currant, black plums, blackberries mushrooms and black pepper, dark ruby in hue with a good extension and depth of palate with finesse, elegance and charm.Winemaking
The grapes were pressed and fermented in closed top fermenter’s using inoculated yeasts. The must was cold soaked for ten days and during fermentation the must was plunged a minimum two times daily followed with a 7 - 10 day post maceration period. The wine spent an average of 24 days on its skins to extract the tannin, colour and aromatics before being gently pressed and drained off into French barriques (225lt) with 30% new oak.
The wines are matured on lees for 11 months before blending, minimal fining and filtration and finally bottling. Bottled March 2007
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Canterbury Riesling 2006
Grapes were sourced from premium Canterbury Vineyards and the fruit gently pressed over a few hours to maintain a fresh acidity with limited cold soaking to maximise extraction of the classic Riesling aromatics. The vines were cropped low and the fruit picked when perfectly ripe.Winemaking
The juice was settled and transferred to tank for fermentation. It was fermented cool, and stopped when the acid/sugar balance and flavours was judged to be in perfect harmony. The wine was matured for four months on lees before being fined, filtered and bottled.
This classical Riesling wine has aromas of limes and honey dew melons married with flavours of ripe citrus, tropical fruits and honey. This wine has a retained natural sweetness balanced by ripe mineral acidity, to create a classical, low alcohol, Germanic style.
Bottled: September 2006
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Malborough Sauvignon Blanc 2006
Grapes were sourced from New Zealand’s premier Sauvignon Blanc growing region, Marlborough,On the nose, nectarine, gooseberry, passionfruit and melon aromatics are evident with a characteristic impacting acidity on the palate giving the wine a warm rich mouth feel and a distinctive lingering finish.
Bottled: August 2006
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Canterbury Riesling 2007
Grapes were sourced from premium Canterbury Vineyards and the fruit gently pressed over a few hours to maintain a fresh acidity with limited cold soaking to maximise extraction of the classic Riesling aromatics. The vines were cropped low and the fruit picked when flavours rather than sugars were maximised. Picking was in the cool of the evening and whole bunch pressed.Winemaking
The juice was settled and transferred to tank for fermentation. It was fermented cool, and stopped when the balance between sugar, acid and extract was judged to be perfect for a drier style of wine. The wine matured for four months on full fermentation lees before being fined, filtered and bottled.
This classical Riesling wine has aromas of limes and tropical fruits married with flavours of ripe citrus and honey. This wine is fermented to a classic Germanic Kabinett style balanced with a ripe mineral acidity. Equally at home with a long lunch under the umbrella or with a seafood dinner.
Bottled: August 2007
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Central Otago Pinot Noir 2007
A quality Central Otago Pinot Noir. This exclusive, handmade, cool-climate Pinot is made from the hand picked blocks in the Gibbston Valley. The aromatics include red currant, black plums, blackberries and black pepper, dark ruby in hue with a good extension and depth of palate with finesse, elegance and charm.Winemaking
The grapes were pressed and fermented in fermenter’s using inoculated yeasts. The must was cold soaked for ten days and during fermentation the must was plunged a minimum two times daily and was followed with a 7 - 10 day post maceration period. The wine spent an average of 24 days on its skins to extract tannin, colour and aromatics before being gently pressed and drained off into French barriques (225lt) with 100% old oak.
The wines are matured on lees for 11 months before blending, minimal fining and filtration before bottling. Bottled March 2007
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Canterbury Pinot Gris 2008
Grapes were sourced from a single Waipara vineyard and the fruit left hanging precariously until the flavours were just right. Then gently pressed over a few hours to maintain a fresh acidity with limited cold soaking to maximise extraction of the classic Pinot Gris aromatics. Winemaking
The juice was settled and transferred to tank for fermentation. It was fermented cool, and stopped when the balance between sugar, acid and extraction of flavours was judged to be perfect. The wine matured for four months on full fermentation lees before being fined, filtered and bottled.
Ripe fruit aromas of pear, quince and herbs married with a rich and smooth textural palate. A wine to savour after lunch or by the fire. Equally at home with white or red meats and spicy Asian dishes and absolutely delicious served with desserts and a cheese board.
Bottled: September 2008
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Waimate Sauvignon Blanc 2008
Grapes are from our first vintage from the Estate vineyard and with extended ripening due the unseasonal cold weather, the fruit was left hanging precariously until the flavours were just right. A gentle pressing over a few hours to maintain a fresh acidity with limited cold soaking to maximise extraction of those Sauvignon aromatics.
Winemaking
The juice was settled and transferred to a stainless steel tank for fermentation. It was fermented cool, and stopped when the balance between sugar, acid and extraction of flavours was judged to be perfect. The wine matured for five months on lees before being fined, filtered and bottled.
Ripe fruit aromas of passionfruit, green apples and gooseberries married with a fresh and smooth textural palate with some minerality. A wine to savour with lunch or by the fire. Perfect accompaniment for seafood particularly crayfish and oysters as well as Waimate strawberries and cherries.
Alcohol 12.0%
Waimate Sauvignon Blanc 2009
Winemaking
The juice was settled and transferred to a stainless steel tank for fermentation. It was fermented cool, and stopped when the balance between sugar, acid and extraction of flavours was judged to be perfect. The wine matured for five months on lees before being fined, filtered and bottled.
Ripe fruit aromas of passionfruit, green apples and gooseberries married with a fresh and smooth textural palate with some minerality. A wine to savour with lunch or by the fire. Perfect accompaniment for seafood particularly crayfish and oysters as well as Waimate strawberries and cherries.
Grapes are second vintage from the Estate vineyard and the fruit was left hanging precariously until the flavours were just right. A gentle pressing over a few hours to maintain a fresh acidity with limited cold soaking to maximise extraction of those Sauvignon aromatics.
Winemaking
The juice was settled and transferred to tank for fermentation. It was fermented cool, and stopped when the balance between sugar, acid and extraction of flavours was judged to be perfect. The wine matured for five months on full lees before being fined, filtered and bottled.
Ripe fruit aromas of passionfruit, green apples and honeydew melon married with a fresh and smooth textural palate. A wine to savour with lunch or by the fire. Perfect accompaniment for seafood particularly lobster and oysters..
Waimate Fumé Blanc 2009
By popular demand, this year we extended our range of wines into Fumé Blanc. This added a little complexity and richness to our Estate grown Sauvignon Blanc.
Winemaking
The wine was fermented on oak, matured on lees, racked, fined, filtered and bottled, all on the Estate. A little guesswork on how long to leave on lees in the new barrel but I think we got it about right. A very rich and vibrant wine with classic Sauvignon apples and gooseberries under a complexity of oak and smoke. great drinking now but will cellar well for a 4 or 5 years .
Great with seafood and shellfish. Serve with Bluff oysters, Greenlip Mussels or Waimate whitebait patties
Bottled December 2009
Scamp's Pinot Noir Rosé 2009
A first for the Estate and in honour of Scamp, the rugby playing Jack Russel terrier who terrorised the rabbit and hare population on the Estate for 2 years. Made from Pinot Noir in a refreshing light dry style with raspberries and currants coming to the fore.
Winemaking
The grapes were destemmed and cold soaked for 3 days to extract some colour and then pressed off into stainless for fermentation. The wine was stored on lees from 4 months and then racked, fined, filtered and bottled on the Estate.
Ideal with fresh local salmon and trout, cold sliced pork with pickles and seasonal salad.
Alcohol 13.0%/vol. Bottled December 2009
