Gold Medal: New Zealand International Wine Competition. 2017
|Gold Medal: Canterbury A&P Show New Zealand Aromatic Wine Competition|
Grapes were hand harvested and whole bunch pressed, and the finishes wine was matured on lees for two months. The wine offers elegance as well as mouth-filling flavours, showing lifted aromas of poached pear, stone fruit, lemon peel and floral on the nose, followed by a beautifully weighted palate that is ripe and silky. Fruit expressive and immediately appealing, this is a great all-rounder. - Sam Kim, Wine Orbit
Colour: Light-straw with a gold hue and a bright clarity
Nose: A complex array of spiced pear, nougat, toasted almonds and quince paste
Palate: A medium bodied wine with soft, creamy texture and plenty of ripe fruit flavours. These persist on the long, full finish.
Cellaring: Up to four years
Serve: Slightly chilled
Suggested Foods: A food friendly style, an ideal companion to pork and chicken dishes or enjoy with pâtés and hard cheeses.
Alcohol: 13.0 % w/v
Residual Sugar: 4.8 g/L
Titratable Acidity: 5.6 g/L
Chris and Dave Macdonald
Conders Bend Road Renwick. Marlborough
Climate: Conditions were very dry early in the season, with average temperatures, clear skies and a high risk of frost. Warm conditions over flowering in mid-December resulted in good yields. Decent rain in early and mid-January, allowed for healthy canopies and vigorous growth. February was hot and dry, followed by warm, dry March; perfect weather for intense flavour development.
Soils: Silty loam over free draining gravels
Training: Standard vertical trellis
Harvest Date: 9th & 15th April, 2016
The fruit was handpicked and whole cluster pressed. After 24 hours of light settling, the juice was racked off the heavy lees. A selected, aromatic yeast strain and cold fermentation temperature were used to preserve the fruit’s inherent, delicate flavours. After fermentation, the wine was aged on yeast lees for 2 months to aid the creamy texture. Bottling date 12th July, 2016.
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