• 1
    2019 ESTATE
    Viognier
    A mix of stainless steel and oak fermentation but aged in old barrels with monthly stirring. Fruit was hand-picked and gently pressed Champagne-style to give clarity and minimise phenolic extraction from the thick Viognier skins. Juice was cooled to 5°C and settled for 24 hours before racking and fermenting on a selection of cultured yeasts at 12°C to maximise fruit characteristics and add complex aroma notes. 51% was fermented at a slightly warmer temperature with indigenous yeasts in neutral barrels and puncheons to add texture, weight and complexity.
  • 2
    2019 ESTATE
    Pinot Gris
    30% was fermented in stainless steel to capture the clean fruit flavours. 10% was fermented on skins for three weeks, adding to the wine’s colour and spicy complexity. The remainder was fermented in older oak barrels to broaden the palate. Extended lees contact was used to enhance the palate and structure.
  • 3
    2019 ESTATE
    Rosé
    Fruit was crushed and left to soak for two hours to impart a pretty light salmon pink blush before being pressed. Juice was then cold settled for 24 hours, on lees and fermented with specially selected Rosé yeast strains. A cool fermentation was maintained to keep the delicate colour and vibrancy of the fruit intact. The Pinot Noir component was barrel fermented with wild yeasts to give weight, complexity and texture
  • 4
    2019 ESTATE
    Pinot Noir
    70% was contracted from Cottier, with the remainder from Dakins and Blairpatrick vineyards. Blocks and parcels were fermented separately in one and two-tonne fermenters, pressed to barrel and completed with natural malo. Sulphured in Feb 2020 and blended in September. 15% was fermented in new French oak.
  • 5
    2020 ESTATE
    Sauvignon Blanc
    83% was fermented in stainless steel, with the remaining 17% in old oak. Individual parcels were on lees following fermentation and stirred fortnightly until assembling blend.
  • 6
    SINGLE VINEYARD
    2018 Blairpatrick
    Single Vineyard
    Pinot Noir
    A mix of wild and inoculated fermentations that all started wild. 10% was whole-bunch and barrel-matured for 14 months with 25% in 100% new French oak.
  • 7
    SINGLE VINEYARD
    2019 340 Blanc
    100% barrel fermented with 10% in new oak and on lees for 9 months with fortnightly stirring.
  • 8
    SINGLE VINEYARD
    2019 Dakins Road
    Pinot Noir
    72% was from Dakins Road; the rest a mix of Cottier and Blairpatrick. Blocks and parcels were fermented separately in one and two-tonne fermenters, pressed to barrel and completed with natural malo. Sulphured in Feb 2020 and blended in September. 25% was fermented in new French oak.
  • 9
    2019
    THE FLYING WINEMAKER
    Pinot Noir
    60% was from Cottier, with the remainder from Gladstone Vineyard. Blocks and parcels were fermented separately in one and two-tonne fermenters, pressed to barrel and completed with natural malo. Sulphured in Feb 2020 and blended at the end of March.
  • 10
    2020
    THE FLYING WINEMAKER
    Sauvignon Blanc
    85% was fermented in stainless steel, with 15% in old oak. Individual parcels were left on lees following fermentation and stirred fortnightly until assembling blend.
  • 11
    2019
    THE FLYING WINEMAKER
    Syrah
    Syrah was from the Two Terraces Vineyard in Hawke’s Bay, with the Viognier off Dakins Road. Blocks and parcels were fermented separately in one and two-tonne fermenters, pressed to barrel and completed with natural malo. Sulphured in Feb 2020 and blended in June. 15% was fermented in new French oak.