The 2010-2011 summer had near-record warm temperatures averaging at least 1.2°C above average for the Nelson region. More northwest winds than normal contributed to the warm temperatures and these provided a few deluges that kept both vineyard and winery staff on their toes. Fruit was monitored hourly for optimum picking conditions and the winery was operating 24 hours a day seven days a week. These warmer temperatures, and our vigilance in the vineyard and the winery, enabled us to pick fruit in both great condition and physiologically ripe.
This is only our second harvest of Grüner Veltliner. The grapes coming from a very small piece of our Annabrook vineyard, the Railway Reserve, a narrow stretch of land – only 3 rows of vines wide that was originally a Railway track.
On the 14th April the grapes for this wine were harvested very early in the morning, the fruit icy cold when it arrived at the winery for processing. An early press cut was taken so to have only the crispest portion of this juice. Once the solids had settled out the clarified juice was racked off and inoculated for ferment. A yeast strain was chosen for its ability to enhance varietal characters and ferment temperatures
were kept cool to help preserve these. The ferment was halted just shy of bone dry and when the wine seemed to fall into balance. The wine was then made ready for bottling with the minimum intervention.