Harvest 2015 was unusual in that it got off to a slow start. We paced about the vineyards waiting for ripeness to be achieved and our patience was rewarded with some intensely flavoursome fruit!
First up on the harvest schedule for the 3rd of April were two parcels of Grüner Veltliner. One parcel from our Annabrook vineyard which includes a very small narrow strip planted on part of the Richmond Railway Reserve and another small strip of younger vines immediately adjacent to
the winery. The second parcel of fruit was a beautifully golden crop off young vines on our Hunter vineyard.
As the sun was only just getting up, the fruit was still beautifully cool when it arrived at the winery for processing. The two parcels were quickly processed to separate presses for de-juicing. Early press cuts were taken so to have the crispest portion of these juices. The hard pressings separated off to their own tank. However, once the pressings were cold settled they were so flavoursome that they were returned to the mother juice!
The two juices were racked to their own tanks for ferment. Both were inoculated with an Austrian yeast strain chosen for its ability to enhance varietal characters, in particular the peppery-spicy note typical of Grüner Veltliner. The ferments were stopped just shy of dry when the wine seemed to fall into balance and looked pleasingly savoury. One of the wines then spent a short time on fine lees to add another layer of interest and texture to the final wine. The two components were then combined in the second week of June and prepared for bottling on the 22nd of July.
We very much enjoy working with this Austrian beauty and are excited about our young vines coming on stream now. This variety delivers both perfume on the nose and a savoury substance on the palate. Our 2015 offering is ripe and shows yellow fruits, dill and a little pepper. These flavours are fortified and carried to a lingering finish on the palate by a minerality typical to our vineyards here on the Waimea plains.
Appearing scrumptiously dry and savoury, this is an excellent and versatile food wine - experiment and enjoy!
Traditional proteinaceous fining agents have not being used in this wine, it is therefore suitable for vegetarians and vegans.
"There is a lot of interest in alternative white varieties at present. Many of these alternative varieties produce more subtle, textured very food friendly wines as opposed to many of the traditional varieties with strong, distinctive varietal characters i.e. Sauvignon Blanc. This wine fits that description. A very fresh, bright and lively white, with yellow peach, quince like and floral aromas plus a hint of white pepper spice. A nicely textured palate with a slight hint of balanced sweetness is followed by a distinctly chalky, peppery mineral grip to the finish which cleanses the palate beautifully. A really interesting, classy food wine.” - Kym Milne - Chairman of Judges, Sydney International Wine Competition 2016.
Varietal: 100% Grüner Veltliner
Acidity: 5.55 g/L
Res Sugar: 4.4 g/L
Chairman of Judges Perpetual Trophy for a Wine of Outstanding Quality - Sydney International Wine Competition 2016
Blue-Gold - Sydney International Wine Competition 2016
Silver - International Aromatic Wine Competition 2015
4 1/2 Stars - Wine Orbit