The growing season, summer 2011-2012 was very cloudy for Nelson, with many records broken. It was the wettest summer on record, and an almighty rain event in December combined with cool temperatures made for a worrying time going into harvest. Would we get enough warm weather in autumn that we needed to fully ripen our grapes? To our great relief April was characterized by frequent highs resulting in very dry and sunny conditions. April sunshine hours being the highest on record for our region and fantastic afternoon maximum temperatures meant full ripeness was at last achieved.
Waimea invites you to try our third vintage of Trev’s Red - a blend of three classical varieties; Cabernet Franc (67%), Syrah (28%) and Viognier (5%). From our Estate vineyards on the stony soils of the Waimea Plains the fruit was harvested cool on the morning of 26th April 2012.
On arrival at the winery, the three varieties were de-stemmed with light crushing to a single stainless steel open-top vat for co-fermention. After an extended cold soak period to enhance the extraction of fruit flavours, the must was inoculated with a Bordeaux yeast strain chosen for its ability to enhance tannin structure in the wine. Regular plunging and gentle pump overs throughout fermentation further encouraged the gentle extraction of colour and tannins. The wine had a long post-ferment maceration and when the tannins looked in balance - after a total of one month on skins, the wine was drained off skins and sent to a mix of new and seasoned oak barrels. A combination of both French and American oak was used. While in barrel, the wine under went malo-lactic fermentation and was left to mature in oak for a total of 10 months. It was then racked out of barrel, finished, and bottled in February 2013.