Gewürztraminer  

2007 Gewürztraminer

Te Whare Ra has a long standing reputation for producing one of New Zealand’s finest Gewürztraminers and much of the credit must go to the vineyard here. This wine is produced from 14 rows in the old block which were planted in 1979 and are some of the oldest vines in Marlborough. They are very low-cropping but this is worth it for the amazing complexity and concentration we get from the fruit.
Intensely perfumed, with notes of rose-petals, orange rind, lychee, cloves and a hint of gun-flint. These lead into luscious varietal flavours of ginger and lychees, with underlying characters of quince, pear and exotic spice.  The palate shows intense fruit concentration and weight with a fine, soft texture and excellent persistence of flavour. This wine is of medium sweetness (RS is 22g/L) and continues the outstanding quality of previous vintages of our Gewürztraminer.  2007 in Marlborough was an outstanding vintage for aromatics and this wine is great evidence of that.

This 2007 Gewürztraminer is enjoyable to drink now but will also benefit from careful cellaring for 5-7 years

Fruit source – from the original 28 yr old vines on the home block

Harvest Date – 28th and 29th March 2007

Harvest Analysis – 25.5 Brix, pH 3.79-3.85, TA 4.35-4.57g/L

Picking – Hand-picked and hand-sorted

Processing – Destem then air-bag press, varying amounts of skin contact time for the various parcels

Fermentation - 100% stainless steel
- Slow, cool ferments (10-12oC) with specially selected aromatic yeast.
- One parcel spent time on yeast lees for added texture and complexity

Bottled – 2nd August 2007
Alcohol – 13.6%

Residual Sugar – 22g/L

pH – 3.2

TA – 6.5g/L

2006 Gewürztraminer

Intensely perfumed, with notes of rose-petals, ripe quince, lychee and cloves. These lead into luscious varietal flavours of baked quince and lychees, with underlying characters of fresh pear, fresh ginger, and exotic spice.   The palate shows intense fruit concentration and weight with excellent persistence of flavour. This wine is of medium sweetness (RS is 17g/L) and continues the outstanding quality of previous vintages of our Gewürztraminer.   2006 in Marlborough was an outstanding vintage for aromatics and this wine is great evidence of that.

This 2006 Gewürztraminer is enjoyable to drink now but will also benefit from careful cellaring for 6 – 8 years. 

Fruit source – from the original 27 yr old vines on the home block

Harvest Date – 23 rd March 2006

Harvest Analysis – 24.7 Brix, pH 3.92, TA 4.65g/L

Picking – Hand-picked

Processing – Crush/destem then air-bag press, press cut made by taste at 450-500lt/t.

                          -   F/run and Pressings kept separate for fermentation

Fermentation - 100% stainless steel

         -   Slow, cool ferments (10-12 o C) with specially selected aromatic yeast.

         -   One parcel spent time on yeast lees for added texture and complexity

Alcohol – 14.3%

Residual Sugar – 16.4g/L

pH – 3.43

TA – 5.6g/L

2005 Gewürztraminer

Intensely perfumed, with notes of rose-petals, ripe quince, lychee and cloves. These lead into luscious varietal flavours of baked quince and   lychees, with underlying characters of fresh pear, fresh ginger, and exotic spice.   The palate shows intense fruit concentration and weight with excellent persistence of flavour. This wine is of medium sweetness (RS is 20g/L) and continues the outstanding quality of previous vintages of our Gewürztraminer.    

This Gewürztraminer is enjoyable to drink now but will also benefit from careful cellaring for 6 – 8 years

Fruit source – from the original 26 yr old vines on the home block  

Harvest Date – 12th April 2005

Picking – Hand-picked

Processing – Crush/destem then air-bag press, press cut made by taste at 450-500lt/t.

 • Free run and Pressings kept separate for fermentation

Fermentation - 100% stainless steel

• Slow, cool ferment (10-12 o C) with a specially selected aromatic yeast.

• One parcel spent time on yeast lees for added texture and complexity

Alcohol – 14.2% vol

Residual Sugar – 20g/l

pH – 3.52

TA – 6.0g/L

2004 Gewürztraminer  

Intensely perfumed, with notes of rose-petals, cloves and violets. These lead into luscious varietal flavours of lychees, fresh ginger, rose-water and exotic spice.   The palate shows intense fruit concentration and weight with excellent persistence of flavour. This wine is of medium sweetness (RS is 13g/L) and continues the outstanding quality of previous vintages of our Gewürztraminers.    

This Gewürztraminer is enjoyable to drink now but will also benefit from careful cellaring for 6 – 8 years.

Fruit source – from the original 25 yr old vines on the home block

Harvest Date – 8th April 2004  

Harvest analysis – 24.3 Brix (13.5Be)   pH 3.51   TA 7.10g/L   5.96t/Ac (14.75t/Ha)

Picking – hand-picked  

Processing – crush/destem then air-bag press, press cut made by taste at 500-550lt/t. Free run and Pressings kept separate for fermentation  

Fermentation - 100% stainless steel

Slow, cool fermentation (10-12 o C) with a specially selected    aromatic yeast.

Riesling

2007 Riesling

We love Riesling as a variety for it’s purity, elegance and age ability and believe that our old vines (mostly planted in late 70s/early 80s) combined with the growing conditions here in Marlborough are capable of world class Riesling.  Lifted aromas of white spring florals, Kaffir lime leaf, lemon, jasmine and a hint of musk follow on to the palate.  These flavours of  fresh lime juice, lemon sorbet and ripe grapefruit with hints of beeswax and floral spice are balanced by a fine backbone of ripe acidity.  This Riesling is a dry style which has excellent fruit weight and concentration to balance the lingering mineral acid structure.  This wine is finely structured with great length of flavour.
2007 in Marlborough was an outstanding vintage for aromatic varieties and this wine is great evidence of that.  This 2007 Riesling is enjoyable to drink now but will also benefit from careful cellaring for 6 -8 years.

Fruit Source – 100% low-yielding vines on our home block,

Harvest Date – 8th, 10th and 11th April 2007

Harvest Analysis – 22 Brix, pH 3.15, 8.4g/l TA         

Picking – Hand-picked, hand -sorted

Processing –   All parcels whole-bunch press

Fermentation -  100% stainless steel - Slow, cool ferments (10-12oC) with various specially selected aromatic yeast.

Bottled– 2nd August 2007
Alcohol – 12%
Residual Sugar – 6.5g/L

pH – 3.02

TA – 7.65g/L

2006 Riesling

fresh lime, lemon sorbet and ripe grapefruit which are balanced by a fine backbone of ripe acidity.   This release is a dry style which has excellent fruit weight and concentration to balance the lingering mineral acid structure.   This wine is finely structured with great length of flavour. 2006 in Marlborough was an outstanding vintage for aromatics and this wine is great evidence of that.  This 2006 Riesling is enjoyable to drink now but will also benefit from careful cellaring for 6 -8 years.

Fruit Source – 100% low-yielding vines on our home block,

Harvest Date – 26 th & 27 th April

Harvest Analysis – 22 Brix,   pH 3.00,   TA 9.5g/L            

Picking – Hand-picked

Processing –   Some parcels crush/destem then air-bag press, other parcels whole-bunch pressed.           - F/run cut made on taste at approx 500-550lt/t.  

                           -   F/run and pressings fermented separately.

Fermentation -   100% stainless steel

                       - Slow, cool ferments (10-12 o C) with various specially selected aromatic yeast.

Alcohol – 12.9%

Residual Sugar – 6.7g/L

pH – 3.08

TA – 7.8g/L

2005 Riesling

Lifted aromas of white florals, Kaffir lime leaf, fresh lemon and bath-salts follow on to vibrant flavours of fresh lime, lemon sorbet and ripe grapefruit which are balanced by a fine backbone of ripe acidity.   This release is a drier style which has excellent fruit weight and concentration to balance the lingering mineral acid structure.   This wine is finely structured with great length of flavour.

This Riesling is enjoyable to drink now but will also benefit from careful cellaring for 6 -8 years.

Fruit Source – 100% low-yielding vines on our home block,

Harvest Date – 22nd and 27th April 2005

Picking – Hand-picked

Processing – Crush/destem then air-bag press, small portion was whole-bunch pressed.

• Free run cut made on taste at approx 500-550lt/t.  

• Free run and pressings fermented separately.

Fermentation -   100% stainless steel

• Slow, cool ferment (10-12 o C) with various specially selected aromatic yeast.

Alcohol – 12.7% vol

Residual Sugar – 6.7g/L

pH – 3.00

TA – 8.0g/L

2004 Riesling

Lifted aromas of white florals, ripe citrus and bath-salts follow on to concentrated flavours of fresh lime, lemon sorbet and grapefruit which are balanced by a fine backbone of ripe acidity.   This release is a slightly drier style than previous years but has excellent fruit weight and concentration to balance the lingering mineral acid structure.

This Riesling is enjoyable to drink now but will also benefit from careful cellaring for 5 -7 years.

Fruit Source – 80% low-yielding vines on our home block, 20% from Higgins Rd Vineyard in the Awatere Valley

Picking – Hand-picked

Fermentation – 100% stainless steel

• Slow, cool fermentation (10-12 o C) with a   specially selected aromatic yeast.

Alc – 13.1%

RS – 6.5g/L

pH – 3.15

TA - 7.4g/L

Sauvignon Blanc

2007 Sauvignon Blanc  

We love the finesse and texture of Sauvignon Blanc from the Awatere Valley sub-region of Marlborough and that is why we choose to make a 100% Awatere wine – this fruit comes from a vineyard owned by Ross & Marie Flowerday on Higgins Rd on the southern bank of the Awatere.  Our single vineyard 2007 Sauvignon Blanc exhibits classic regional characters of white currant, gooseberry, lemongrass and passionfruit.  These follow on to the palate - which is fine and soft with vibrant, concentrated fruit, balanced with a ripe, juicy acidity and lingering mineral flavours.

This wine is a great example of Marlborough Sauvignon Blanc from a stellar vintage – it is very enjoyable to drink now and will benefit from careful cellaring for up to 2-3 years

Fruit Source – low-yielding vines from Higgins Rd Vineyard in the Awatere Valley

Harvest Date – 6th April 2007

Harvest analysis – 22.5 Brix,

Picking – Machine-harvested

Processing – Crush/destem then air-bag press, Free-run and pressings combined

Fermentation –    majority tank ferment, slow cool fermentation (10-12 o C) with a number of aromatic yeast -     small % barrel ferment and partial malo
Bottled – 2nd August 2007
Alcohol – 13% vol

Residual Sugar – 2.3g/L

pH – 3.33

TA - 6.45g/L

2006 Sauvignon Blanc  

Our single vineyard Sauvignon Blanc sourced from the Awatere Valley exhibits classic varietal characters of passionfruit, gooseberry and grapefruit with a touch of sweaty herbaceousness.   These follow on to the palate - which shows wonderful concentration and vibrant fruit, balanced with a ripe acid structure and lingering mineral flavours.

This wine is a great example of Marlborough Sauvignon Blanc from a stellar vintage – it is very enjoyable to drink now and will benefit from careful cellaring for up to 3 years

Fruit Source – low-yielding vines from Higgins Rd Vineyard in the Awatere Valley

Harvest Date – 24 th March 2006

Harvest analysis – 20.1 Brix, pH 3.28, TA 9.2g/L

Picking – Machine-harvested

Processing – Crush/destem then air-bag press, Free-run and pressings combined

Fermentation –    majority tank ferment, slow cool fermentation (10-12 o C) with a number of aromatic yeast -     small % barrel ferment and partial malo

Alcohol – 12.7% vol

Residual Sugar – 3.4g/L

pH – 3.26

TA - 7.50g/L

2005 Sauvignon Blanc             

This second release of our single vineyard Sauvignon Blanc exhibits classic varietal characters of passionfruit, gooseberry and grapefruit with a touch of sweaty herbaceous ness.   These follow on to the palate - which shows wonderful concentration and fruit weight, balanced with a ripe acid structure and lingering mineral flavours.

This wine is a great example of Marlborough Sauvignon Blanc from a good vintage – it is very enjoyable to drink now and will benefit from careful cellaring for up to 4 years.

Fruit Source – low-yielding vines from Higgins Rd Vineyard in the Awatere Valley

Harvest Date – 15 th April and 21 st April 2005

Harvest analysis – Brix 20.1, pH 3.21, TA 9.6g/L

Picking – Machine-harvested

Processing – Crush/destem then air-bag press, Free-run and pressings combined

Fermentation – 100% stainless steel

• Slow, cool fermentation (10-12 o C) with a number of aromatic yeast.

Alcohol – 12.7% vol

Residual Sugar – 3.7g/L

pH – 3.21

TA - 8.2g/L

2004 Sauvignon Blanc $22

This single vineyard wine exhibits classic varietal characters of passionfruit, gooseberry and grapefruit with a touch of sweaty herbaceousness.   These follow on to the palate - which shows wonderful concentration and fruit weight, balanced with a ripe acid structure and lingering mineral flavours.

This wine is a great example of Marlborough Sauvignon Blanc from a good vintage – it is very enjoyable to drink now and will benefit from careful cellaring for up to 5 years

Fruit Source – low-yielding vines from Higgins Rd Vineyard in the Awatere Valley

Picking – Machine-picked

Fermentation – 100% stainless steel

•  Slow, cool fermentation (10-12 o C) with a specially selected aromatic yeast.

Alc – 13.0%

RS – 2.8g/L

pH – 3.21  

TA - 8.2g/L

Chardonnay

2006 Chardonnay

Lifted aromas of ripe fig, white peach and toasted almond are complemented by smoky, savoury notes and hints of spice.  These aromas follow on to complex, weighty palate with many layers of flavour including fresh fig and  nectarine as well as savoury, mineral notes. Well integrated toasty oak and a lingering, spicy persistence complete this wine .

The parcels for this 2006 release were all fermented in French oak (30% new)  - with a small portion of wild ferment as well as time on lees to provide added texture and complexity.  All parcels underwent malo-lactic fermentation and spent 10 months on full lees before final blending.  This 2006 Chardonnay is enjoyable to drink now but will also benefit from careful cellaring for 4 – 6 year

Fruit source – from the Mendoza clone on the home block

Harvest Date – 14th , 15th and 20th March 2006

Harvest analysis – 24.5 Brix, pH 3.19 , TA 9.45 g/L

Picking – Hand-picked

Processing – 100% whole bunch pressed (no crush/destem), no enzymes

Fermentation - 30% in new French oak barriques, balance in older French oak - Fermented with a selection of burgundy isolates, 25% wild ferment - All 100% malo-lactic, all lees-stirred - Spent 10 months in oak (bottled Feb 2007)

Alcohol – 14.5%

Residual Sugar – Dry 2.5g/L

pH – 3.42

TA – 7.0g/L

2005 Chardonnay

Lifted aromas of ripe fig, white peach and melon are complemented by subtle oak-derived spice.   These aromas follow on to vibrant, concentrated flavours of fresh fig, nectarine and ripe citrus which are balanced by a finely structured palate with a creamy texture. Well integrated oak and a lingering, spicy persistence complete this wine.

The parcels for this 2005 release were all fermented in French oak (30% new)   - with a small portion of wild ferment as well as time on lees to provide added texture and complexity.   All parcels underwent

malo-lactic fermentation and spent 10 months on lees before final blending.

This 2005 Chardonnay is enjoyable to drink now but will also benefit from careful cellaring for 5 – 7 years

Fruit source – from the Mendoza clone on the home block

Harvest Date – 4 th April 2005

Harvest analysis –   22 Brix, pH 3.10, TA 10.2g/L

Picking – Hand-picked

Processing – crush/destem then air-bag press, press cut made by taste at 500-550lt/t. F/run and Pressings kept separate for fermentation

Fermentation - 30% in new French oak barriques, balance in older French oak •  Fermented with a selection of   burgundy isolates, small portion done as wild ferment •  All 100% malo-lactic, all lees-stirred •  Spent 11 months in oak (bottled March 2006)

Alcohol – 13.2%

Residual Sugar – Dry (<2g/L)

pH – 3.28

TA – 6.5g/L

2004 Chardonnay

Lifted aromas of white peach, ripe fig and melon are complemented by subtle oak-derived spice.   These aromas follow on to vibrant, concentrated flavours of fresh peach, nectarine and ripe citrus which are balanced by a finely structured palate with a creamy texture. Well integrated toasty oak and a lingering, spicy persistence complete this wine.  

This 2004 release is a mixture of stainless steel and barrel ferment parcels with a small portion of wild ferment to provide added texture and complexity.   The barrel ferment parcel was put through malo and spent 10 months on lees before final blending.  

This Chardonnay is enjoyable to drink now but will also benefit from careful cellaring for 6 – 8 years. 

Fruit source – from the Mendoza and Clone 6 plantings on the home block

Harvest Date – 5 th April 2004

Harvest analysis – 25 Brix , pH 3.12, TA 10g/L

Picking – hand-picked

Processing – crush/destem then air-bag press, press cut made by taste at 500-550lt/t. F/run and Pressings kept separate for fermentation

Fermentation - 30% in new French oak barriques 70%stainless steel

•  Fermented with a burgundy isolate, small portion done as wild ferment

•  The portion in oak went through 100% malolactic, tank was not put through MLF

•  Spent 11 months in oak (bottled March 2005)

Alcohol – 14.3% vol

Residual Sugar – Dry – approx 2.5g/l

pH – 3.6

TA – 7.70

Pinot Noir

2005 Pinot Noir

This wine is a blend of the six different clones from our home vineyard. Fermented with a mixture of indigenous and cultured yeast and then matured for 14 months in 40% new French oak.

This Pinot Noir exhibits fragrant notes of ripe strawberry, black cherry and hints of mocha as well as violets and spice. The finely textured, silky tannins combine with vibrant flavours of cherries and plums. The palate carries onto more savoury and complex flavours and finishes with a lingering persistence of fruit and well integrated oak.

This 2005 Pinot Noir is enjoyable to drink now but will also benefit from careful cellaring for 6-8 years. 

Fruit source – from the home block – clones: 10-5, 113, 114, 115, 667 and 777

Harvest Date – 7 th April 2005

Picking – hand-picked

Processing – crush/destem to open fermenters (each clone fermented separately)

Fermentation –   cold soak for 5-7 days

                       -   inoculated with a number of selected yeasts,   small portion wild ferment

                       -   Ferment for 7-10 days then pressed off, no significant post ferment   maceration

                       -   Pressed off then filled to oak after 24 hours

Maturation -   40% in new French oak barriques, balance in older French oak

      -      in oak for 14 months (bottled May 2006)

Alcohol – 13.5%

Residual Sugar –   Dry (<2g/L)

pH – 3.51

TA – 6.2g/L

2004 Pinot Noir

This wine is a blend of the six different clones from our home vineyard. Fermented with a mixture of indigenous and cultured yeast and then matured for 14 months in 50% new French oak.

This Pinot Noir exhibits fragrant notes of violets and spice as well as red and black fruits and hints of mocha. The finely textured, silky tannins combine with vibrant flavours of cherries and plums. The palate carries onto more savoury and complex flavours and finishes with a lingering persistence of fruit and well integrated oak.

This Pinot Noir is enjoyable to drink now but will also benefit from careful cellaring for 6-8 years

Fruit source – from the home block – clones: 10-5, 113, 114, 115, 667 and 777

Harvest Date – 4th April 2004

Picking – hand-picked

Processing – crush/destem to open fermenters (each clone fermented separately)

Maturation -   60% in new French oak barriques 40% older French oak, in oak for 14 months

Alcohol – 13.9 % vol

Residual Sugar – Dry

pH – 3.52

TA – 5.9g/L

Toru

2007 Toru

TORU which means “three” in Maori is the second release of an aromatic blend we have created and is made from three varieties - Gewürztraminer, Riesling and Pinot Gris – hence the name. We are passionate about these classic Alsatian varieties and we spent a great deal of time coming up with the right combination. We were aiming for a wine that displayed the essence of all three varieties whilst creating a distinctive and interesting wine in its own right. It has the aromatic spice and weight of Gewürztraminer, the structure and length of Riesling, and the great texture of Pinot Gris.

Intensely perfumed, this wine has an intriguing nose with notes of rose petals, orange rind, pear, white florals, exotic spices and savoury notes. These lead into multi-layered palate with flavours of quince, fresh pear, citrus, apple and lychee with a lingering spiciness.  The palate has excellent fruit concentration and weight with a lovely creamy texture and a mineral edge which gives it great length of flavour.

2007 in Marlborough was an outstanding vintage for aromatics and this wine is great evidence of that.  Toru is a great accompaniment to a wide range of foods such as bouillabaisse, Thai yellow chicken curry, and milder Indian dishes.  This 2007 Toru is very approachable now and will also benefit from careful cellaring for 4-5 years

 Fruit Source – 100% from the home block at Te Whare Ra – various parcels

Harvest Date – various

Picking – All hand-picked and hand-sorted

Bottled – 2nd August 2007
Alcohol – 13.5%
Residual Sugar – 13.8g/L

pH – 3.28

TA – 6.45g/L

2006 Toru

The TORU which means “three” in Maori is a new blend we have created and is made from three varieties - Gewürztraminer, Riesling and Pinot Gris – hence the name. We are passionate about these classic Alsatian varieties and wanted to try and come up with a blend. We spent a great deal of time coming up with the right proportions and were aiming for a wine that displayed the essence of all three varieties whilst creating a distinctive wine in it's own right. It has the aromatic spice and weight of Gewurztraminer, the structure and length of Riesling, and the great texture of Pinot Gris.

For this inaugural release we only made about 140 cases and other than our mailing list and cellar door it will only be available in 10 restaurants throughout NZ.   Toru is a great accompaniment to a wide range of foods   - let us know your favourite match!

The inaugural release is very approachable now and will also benefit from careful cellaring for 4-5 years.

Alcohol – 13.3%

Residual Sugar – 13.3g/L

pH – 3.20

TA – 6.0g/L

Noble Riesling

2006 Noble Riesling

Lifted aromas of honeysuckle, apricot, and ripe citrus follow on to luscious flavours of ripe apricots, nectarines, and cumquat marmalade. This wine displays characteristic luscious Botrytis influenced flavours which are balanced by a fine backbone of ripe acidity.   This wine is finely structured with great length and persistence of flavour. 2006 in Marlborough was an outstanding vintage for aromatics and this wine is great evidence of that.

This 2006 Noble Riesling is enjoyable to drink now but will also benefit from careful cellaring for 6 -8 years.

Fruit Source – 100% low-yielding vines on our home block,

Harvest Date – 13 th April

Harvest Analysis – 34 Brix,   pH 3.11,   TA 9.8g/L                      

Picking – Hand-picked

Fermentation -   100% stainless steel

                             - Slow, cool ferments(10-12 o C) with specially selected aromatic yeast.

Alcohol – 11%

Residual Sugar – 163g/L

pH – 3.08

TA – 7.8g/L

Pinot Gris

2007 Pinot Gris
We are passionate about aromatic varieties and particularly those from Alsace so it was only a matter of time until we took on the challenge of Pinot Gris. We replanted a section of the old block here with the Berry-Smith clone (also known as Larkham clone) of Pinot Gris. We chose this particular clone for it’s low cropping, small bunches and small berries as we felt it would deliver the best quality fruit.
This wine is finely structured with great length of flavour.  Lifted aromas of nashi pear, nectarine, raspberry, red apple and spice follow on flavours of the same along with custard, beeswax and almond meal which are balanced by a fine, supple texture and lingering mineral acidity.  This release is a dry style which has concentration, balance and great texture with layers of flavour.    2007 in Marlborough was an outstanding vintage, for aromatic varieties in particular and this wine is great evidence of that.
This 2007 Pinot Gris is enjoyable to drink now but will also benefit from careful cellaring for 3 -5 years.

Fruit Source – 100% low-yielding vines on our home block,

Harvest Date – 30th March 2007

Harvest Analysis – 24 Brix, Ph 3.34, TA 6.75g/L                   

Picking – Hand-picked and hand -sorted

Processing -   Crush/destem then air-bag press, one parcel extended skin contact
- F/run cut made on taste at approx 500-550lt/t.
- F/run and pressings fermented separately.
Fermentation -   75 % stainless steel, balance in old French oak for texture and complexity
- Slow, cool ferments (10-12oC) with various specially selected aromatic yeast, small portion indigenous ferment.
- Barrel ferment parcels were also lees-stirred

Alcohol – 13.7%

Residual Sugar – Dry 7.0g/L

pH – 3.40

TA – 6.00g/L