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Displaying from 1 to 4, of 4 Products
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Matua Ararimu Chardonnay 2001
NZD $60.00
M10400
An appealing Chardonnay for its pear and apple characters. The generous palate is fine and seductive. A rich and silky finish is pleasantly spicy and floral. Produced from Chardonnay grown in Wairarapa . The fruit was hand harvested and whole bunch pressed to maximise the juice quality and fruit flavours. Fermentation in oak barriques and 6 months on lees aging has produced a fine elegant Chardonnay with excellent aging potential
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Trinity Hill Arneis 2008
NZD $15.00
Arneis (pronounced: are-NAYS) is an ancient white grape variety originating near Alba in the Piemonte region of north-west Italy.
After gentle whole-bunch pressing of the grapes, the juice was fermented in stainless steel and older barrels. Following a short maturation on yeast lees, the wine shows delicate aromas of pears with a hint of almond and a soft, round palate with good acidity.
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William Thomas Chardonnay 2005
NZD $26.00
This wine displays citrus and mineral notes with a subtle underlying wood influence. Extended barrel maturation means that this wine has a lovely rich texture, though still elegant and understated on the palate.
Made exclusively from the Mendoza clone, fruit for this wine was sourced from two separate vineyard sites in the Brancott Valley.
Hand harvested and pressed into old French barrels, juice for this wine was fermented using wild yeast and then aged in barrel for a further 16 months, of which 10% is in new barrels.
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Siefried Gewurztraminer 2008
NZD $23.00
The Brightwater Vineyard vines are grown in an extremely stony area of the vineyard, where water and nutrient levels are low. This helps us to restrict the plants vigour and to crop at low levels. To further enhance the aromatics, leaves were removed to allow light penetration and air movement around the fruiting zone. Gewürztraminer is an early ripening variety with an aromatic, fragrant bouquet. It is naturally a low yielding vine which can produce wonderful concentration and flavour. After harvest the grapes were de-stemmed and left for a period of skin contact before pressing. The clear juice was inoculated with a pure yeast strain and then a cool, temperature-controlled fermentation began. The fermentation was stopped prematurely to allow 10g/L residual sweetness in the wine.
M10400An appealing Chardonnay for its pear and apple characters. The generous palate is fine and seductive. A rich and silky finish is pleasantly spicy and floral. Produced from Chardonnay grown in Wairarapa . The fruit was hand harvested and whole bunch pressed to maximise the juice quality and fruit flavours. Fermentation in oak barriques and 6 months on lees aging has produced a fine elegant Chardonnay with excellent aging potential
Arneis (pronounced: are-NAYS) is an ancient white grape variety originating near Alba in the Piemonte region of north-west Italy. After gentle whole-bunch pressing of the grapes, the juice was fermented in stainless steel and older barrels. Following a short maturation on yeast lees, the wine shows delicate aromas of pears with a hint of almond and a soft, round palate with good acidity.
This wine displays citrus and mineral notes with a subtle underlying wood influence. Extended barrel maturation means that this wine has a lovely rich texture, though still elegant and understated on the palate. Made exclusively from the Mendoza clone, fruit for this wine was sourced from two separate vineyard sites in the Brancott Valley. Hand harvested and pressed into old French barrels, juice for this wine was fermented using wild yeast and then aged in barrel for a further 16 months, of which 10% is in new barrels.
The Brightwater Vineyard vines are grown in an extremely stony area of the vineyard, where water and nutrient levels are low. This helps us to restrict the plants vigour and to crop at low levels. To further enhance the aromatics, leaves were removed to allow light penetration and air movement around the fruiting zone. Gewürztraminer is an early ripening variety with an aromatic, fragrant bouquet. It is naturally a low yielding vine which can produce wonderful concentration and flavour. After harvest the grapes were de-stemmed and left for a period of skin contact before pressing. The clear juice was inoculated with a pure yeast strain and then a cool, temperature-controlled fermentation began. The fermentation was stopped prematurely to allow 10g/L residual sweetness in the wine.