Redoubt Hill Vineyard & Wine Tasting, Motueka Valley, New Zealand

Pinot Gris

Hand harvested to suit the Redoubt Hill style and achieve lower phenlic compounds.

At the winery the grape bunches was chilled and bunch loaded and lightly pressed. The juice was fermented at warm temperatures with French yeast strain used to promote flavours and textural components.

The gross lees were worked for a short period for complexity and mouth feel. Natural stabilisaton occurred after which the wine underwent cross-flow filtration. No fining agents were used.

Medal(s):

IWSC London Bronze

Pinot Gris

Stocks are limited. Trade enquiries welcome

Medal(s):

Bragato NZ Bronze

NZ International Bronze

Decanter World Wine Bronze

Sauvignon blanc

Hand harvesting at optimum ripeness to suit style, the single vineyard fruit was transported to winery during the cool early morning hours to protect the aromatics. The fruit was chilled and bunch loaded and lightly bag pressed then fermented at cool temperatures with aromatic yeast strain and added nutrients.

A stop ferment helped to retain the natural residual sugars and balance the palate.

The wine was racked off gross lees immediately after ferment then worked with lees component for one month.

Natural stabilization was followed by cross flow filtration prior to bottling. No fining agents were used.

Medal(s):

Bragato NZ Bronze

NZ International Bronze

Decanter World Wine Bronze

Sauvignon Blanc

Stocks are limited. Trade enquiries welcome

Medal(s):

IWSC London Bronze

Riesling

New for 2009

Medal(s):

IWSC London Bronze

Riesling

Be quick - only 11 cases left. Trade enquiries welcome

Medal(s):

IWSC London Bronze

Bragato NZ Bronze

Royal Easter Show NZ Bronze