Variety:

Merlot

Style:

Dry

Vineyards:

Our 2009 Merlot is 75% Marlborough grapes, from our own Falcon Vineyard and 25% Hawkes Bay fruit.

Tasting Notes:

Deep red in colour, with aromas of plum and spicy oak. The palate is medium bodied and elegant and finishes with abundant but soft varietal tannins.

Cellaring:

Enjoy over the next 5 years.

Great with red meat dishes or complementing your barbeque fare.

Accolades:

Released July 2010

Variety:

100% Syrah

Style:

Dry

Vintage Notes:

100% Syrah.

Vineyards:

Sourced from a single vineyard in the Hawkes Bay region of New Zealand’s North Island.

Vinification:

Post harvest the grapes were transported overnight to Marlborough in large picking bins and processed that following morning. Fermented in 5000 litre open top vats and then pressed out into a mixture of new and seasoned oak barrels for 10 months

Tasting Notes:

Notes of black pepper, bacon and dark berry fruits.
Black - purple in colour. Ripe, savoury notes continue the theme of bacon and pepper. The tannins are fine and the finish shows hints of oak and a finely judged acidity. Serve at room temperature.

Cellaring:

Drinking well now, this wine will continue to develop and delight over the next 2 to 5 years.

The perfect accompaniment to red meats and wild game. Enjoy with farmed NZ venison. Brown 1kg diced, seasoned venison in a little olive oil. Then casserole adding a few black peppercorns, star anise and bay leaves, together with a third of a cup of crème de cassis, a can of tomatoes in juice, and a tablespoon of vinegar. Cover tightly whilst cooking for about 1.5 hrs or until tender

Accolades:

Released July 2010. Only 414 cases produced.

Variety:

Syrah

Style:

Dry

Vintage Notes:

Vineyards:

Hand-harvested from Bridge Pa Vineyard in the Gimlet Gravels region of Hawkes Bay.

Vinification:

The grapes were transported overnight to Marlborough in large picking bins and processed that following morning. Fermented in 5000 litre open top vats and then pressed out into a mixture of new and seasoned oak barrels for 10 months.

Tasting Notes:

Black-purple colour on release. Notes of black pepper, cherry and spice.

Cellaring:

Drinking well now, this wine will continue to develop and delight over the next 2 to 5 years.

The perfect accompaniment to red meats and wild game.

Accolades:

Released March 2009
Bronze medal NZ Intl Wine Awards 2009
BRONZE MEDAL Royal Easter Show Wine Awards 2010
BRONZE MEDAL Liquorland Intl Wine Comp 2010

Variety:

Syrah

Style:

Dry

Vineyards:

Hand harvested from Bridge Pa Vineyard in the Gimlett Gravels region of Hawkes Bay

Vinification:

The grapes were transported overnight to Marlborough in large picking bins and processed that following morning. Fermented in 5,000 litre open top vats and then pressed out in a mixture of new and seasoned oak barrels for 10 months.

Tasting Notes:

Black-purple colour on release. Aromas of black pepper, with hints of smoky bacon and dark berry fruits. It has a rich, almost viscous palate whilst remaining elegant and refined. The new, thinking man's Pinot.

Cellaring:

Enjoy now or cellar with confidence for up to 5 years.

Accolades:

Released March 2009BobsWineReviews.com
3 stars Bob Campbell
BRONZE MEDAL Royal Easter Show Wine Awards 2010
BRONZE MEDAL Liquorland Intl Wine Comp 2010

Variety:

Merlot

Style:

Dry

Vintage Notes:

Excellent flowering conditions in the Spring led to a bumper crop for most varieties. The challenge at harvest time was the fickle weather. Thanks to careful monitoring of the grapes, and meticulous organisation above and beyond the call of duty at our winery South Pacific Cellars, we stayed on target for timely harvest at optimum conditions. Not everyone was so fortunate this year

Vineyards:

Merlot grapes were chosen specifically from a selection of warm vineyard sites, resulting in a happy marriage of Marlborough and Hawkes Bay fruit. The Marlborough fruit is sourced from our own Falcon and Quarry Block Vineyards.

Vinification:

After pressing, the wine was racked to oak and stainless steel tanks, and underwent malolactic fermentation for enhanced integration of tannin and flavour. After aging on lees for 8 months, the wine was blended, balanced and prepared for bottling. Fined with egg whites.

Tasting Notes:

Ruby red colour on release. Showing varietal aromas of boysenberry and plums. A medium bodied Merlot with vibrant fruit and supple tannins, with tones of chocolate and tobacco leaf and underlying spicy, toasty oak.

Cellaring:

Drinking well now, this wine will continue to develop and delight over the next 1-3 years.

The perfect accompaniment to red meats and wild game.

Accolades:

Released January 2009

Variety:

Merlot

Style:

Dry

Vintage Notes:

The 2007 vintage started with a cool 2006 Spring which meant a light fruit set in most places. The long, settled autumn allowed full ripeness and exceptional flavours.

Vineyards:

Merlot grapes were chosen specifically from a selection of warm vineyard sites, resulting in a ratio of 25% Marlborough, 75% Hawkes Bay. The Marlborough fruit is sourced from our own Falcon and Quarry Block Vineyards.

Vinification:

After pressing, the wine was racked to a mixture of new and seasoned French oak and stainless steel tanks, and underwent malolactic fermentation for enhanced integration of tannin and flavour. After aging on lees for 7 months, the wine was blended, balanced and prepared for bottling. Fined with egg whites.

Tasting Notes:

Ruby red colour on release. Showing varietal aromas of boysenberry and plums. A medium bodied Merlot with vibrant fruit and supple tannins, with tones of chocolate and tobacco leaf and underlying spicy, toasty oak.

Cellaring:

Drinking well now, this wine will continue to develop and delight over the next 1-3 years.

The perfect accompaniment to red meats and wild game.

Accolades:

Released January 2008
Bronze medal Royal Easter Show 2008

Variety:

Merlot

Style:

Dry

Vintage Notes:

The 2006 vintage came very early with good ripening in the post Christmas period. Crop levels were moderate, with ripeness and flavours exceptional.

Vineyards:

The Merlot is from our Falcon Vineyard in the Rapaura District of Marlborough. The stony soils and intense vine management produce small crops of full flavoured grapes. The fruit is a mixture of Clone 3 and 6.

Vinification:

After harvest, the fruit was de-stemmed and must chilled to small open-top, stainless steel fermentors. The fruit was cold soaked for 4-5 days to extract maximum flavour and enhance colour stability. Primary ferment used selected yeasts, and the fermenting must was plunged up to 4 times daily. After pressing, the wine was racked to 50% new and 50% seasoned French oak, where it underwent malolactic fermentation for enhanced integration of tannin and flavour. After aging on lees for 18 months, each barrel was assessed individually to be selected for this blend, and then the wine was balanced and prepared for bottling.

Tasting Notes:

Deep ruby colour on release. Rich varietal aromas of plums, currants, chocolate and tobacco leaf with hints of spicy toasty oak. A medium bodied Merlot the palate is elegant, and youthful with well balanced acidity that leads to a warm lingering finish. The wine was bottled aged for 9 months post bottling and is drinking well on release.

Cellaring:

Enjoy now or cellar carefully one to five years.

Enjoy with red meats and wild game.

Accolades:

Released December 2008.

Variety:

Merlot

Style:

Dry

Vintage Notes:

The 2006 vintage came very early with good ripening in the post Christmas period. Chardonnay crop levels were very low assisting with ripeness and wonderful flavours

Vineyards:

The wine is a blend of fruit from several carefully selected vineyards in the Rapaura District of Marlborough and the Gimlett Gravels region of Hawkes Bay combined to create the easy drinking, fruit driven style for which our Merlot has become known.

Vinification:

Each vineyard’s fruit was picked individually, and transported to the winery to be destemmed and must chilled to small, open-topped fermentors. The fruit was cold soaked for 4 to 5 days to extract maximum flavour and enhance colour stability. During ferment the must was hand plunged 4 times a day. Post ferment the wine was racked into new and seasoned French oak barrels, and stainless steel tanks. A full malolactic fermentation was completed and the wine spent eight months on lees prior to final blending and bottling.

Tasting Notes:

Deep ruby colour on release. Bright aromas of plums, currants, chocolate and tobacco leaf hints of spicy oak.
A medium bodied Merlot with fresh fruit flavours of plums and redcurrants, chocolate and spice, and a full supple tannin structure supported by spicy, toasty oak. The palate is elegant and youthful with well balanced acidity that leads to a lingering finish

Cellaring:

Enjoy now and over the next 3 years

Accolades:

Released February 2007

Variety:

Merlot

Style:

Dry

Vintage Notes:

The 2005 vintage was highlighted by two climatic events. Spring was relatively cool and wet, so the predicted bumper sized crop did not eventuate (due to poor flower set). This resulted in a more manageable crop which was able to be carried through to harvest with good brix and flavour levels. Harvest was, on average, two weeks later than normal.

Vineyards:

Falcon Vineyard, Rapaura District, Marlborough. Stony soils and intense vine management produce small crops of full flavoured grapes

Vinification:

After harvest, the fruit was de-stemmed and must chilled to small open top, stainless steel fermentors. The fruit was cold soaked for 4-5 days to extract maximum flavour and enhance colour stability. Primary ferment used selected yeasts, and the fermenting must was plunged up to 4 times daily. After pressing, the wine was racked to 50% new and 50% used French oak, where it underwent malolactic fermentation for enhanced integration of tannin and flavour. After aging on lees for 21 months, each barrel was assessed individually to be selected for this blend, and then the wine was balanced and prepared for bottling.

Tasting Notes:

Deep ruby appearance. Lifted aromas of dark fruits, including plums and currants, with notes of chocolate and hints of spicy, toasty oak. A medium bodied Merlot with fresh fruit flavours of plums, redcurrants, chocolate and mushroom, with a hint of spice on the finish. This wine has a full supple tannin structure, supported by nutty, toasty oak. The palate is elegant, and youthful with well balanced acidity, leading to a warm lingering finish.

Cellaring:

Our Platinum wines are made to to cellared and savoured at your leisure. Careful cellaring for 3-5-7 years will reward.

Enjoy with red meats and wild game

Accolades:

Released July 2007. Production 262 cases. Limited edition 3 litre double magnums.