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It takes a land of extremes to make exceptional wines

It takes a land of extremes to make exceptional wines. Unpolluted – 4 distinct seasons – cool nights in growing season. Large variation in day and night time temperatures. Sustainable vineyard management and practices little intervention moving to Organic vine growing.

kelsey-lamb
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It takes a land of extremes to make exceptional wines

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  1. It takes a land of extremes to make exceptional wines

  2. Unpolluted – 4 distinct seasons – cool nights in growing season

  3. Large variation in day and night time temperatures

  4. Sustainable vineyard management and practices little intervention moving to Organic vine growing

  5. Hot days, cool nights, high mountains, low river flats, bright sunshine

  6. Wonderful ingredients for true cool climate wines • Resulting • An environment that allows the flavours of the grapes to speak for themselves • Wines with intensity, character, complexity, elegance, sophistication

  7. CentralOtago • Southern most wine region in NZ and highest 200-400 above sea • Continential climate • Te Mara Central Otago is on 45th latitude • Marked diurnal temperature swings (difference of 15-30 C ) • Low rainfall (around 275 -300m) • High sunshine hours and very long days – allows extended hang-time. GDD 1050 • Waipara • Distance Munich to Berlin • Marine influence • Planted in mid 90s • Waipara Hills 42 latitude • Intense climate, dry winds • Clay soil above gravels – just gravels • Chardonnay and Pinot Noir focus • GDD 1098

  8. Pinot Gris 2009 • Season variable February very cold • Half the fruit whole bunch pressed to extract only the free run juice the remaining was de stemmed, crushed and left for 24 hours (to provide body and viscosity) and then pressed. • Cool fermentation in stainless steel tanks with minimal fining and filtration before bottling early to capture the freshness and vitality • Rich voluptuous, driven by fruit flavours • Nose bounding with tropical fruits ripe stone fruit, Aromas, Fruit driven • Crisp and dry with lemon acidity lovely finish • Technical • 13.8% alc • Acidity 7.3 g/l • Residual sugar 9.4 g/l

  9. Pinot Noir 2008 • Fruit from two vineyards • Stable warm summer • Fermented in Stainless • Hand plunged • 10% of fruit left on skins for 30 days • Matured 60% in tanks remainder • in French oak barrels • Light • Bright • Lively fruits on the nose • Some Earthy notes • Technical Info • 12.8% ALC • Resideual Sugar 3.5 g/l • Acidity 6.5 g/l • pH 3.54

  10. Thank you

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