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Tasting Note This year with lower alcohol, but excellent concentration, this

lovely example of Nelson Sauvignon has aromas of capsicum,

red apple, fruit salad and citrus, and it is completed by a

distinctive mineral finish. It is balanced and full-bodied, with

a textured and elegant palate. The wine has real depth and

concentration, and is the perfect accompaniment to fine New

Zealand seafood.

Harvest Details Our winemakers comment that the 2009 vintage was the best

they have experienced at WAIMEA Estates. Controlled

cropping, a warm summer but cooler introduction to autumn,

and a very settled harvest period, provided optimum

conditions to make concentrated, premium wines across the

winery’s varietal range. Truly, the vintage of the decade!

All the grapes for the WAIMEA 2009 Sauvignon Blanc were

estate-grown grown on the stony alluvial soils of the Waimea

Plains; they come from a range of our vineyards, including

from younger vines on two newer vineyards, the Wells and

Robertson blocks. The fruit was picked from late March

onwards.

Winemaking Notes The grapes were machine harvested and de-stemmed without

any crushing, protecting the aromatic ‘freshness’ naturally

found in this variety. Some ‘skin contact’ was utilised pre-

pressing to add richness and weight to the components. After

pressing the juice was cold settled for 3 days to achieve low

solids prior to ferment. To obtain good aromatic definition,

the fermentations were carried out in stainless steel; the musts

were inoculated with a range of aromatic yeasts and

fermentation temperatures were kept low.

For a textural component, some ferments underwent frequent

lees-stirring, for two months after the completion of ferment:

the result is a multi-dimensional wine, with pure varietal

expression, but with an underpinning of subtle texture.

After blending, the wine was lightly fined then stabilised and

cross flow filtered before being bottled from August 2009

onwards.

Recent Accolades ! ELITE GOLD Air NZ Wine Awards 2009

! GOLD International Aromatic Wine Competition

Technical Details

Varietal: 100% Sauvignon

Blanc

Alcohol: 12.5 %

Acidity: 7.95 g/L

pH: 3.28

Res Sugar: 4.6 g/L

Released: August 2009

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Tasting Note This lush 100% barrique fermented Sauvignon has enticing

aromas of yellow capsicum, pineapple and hints of sage,

while the palate has a rich, creamy mouth feel due to

extended lees stirring and concentrated fruit flavours. The

oak influence is subtle and contributes a delicious grippy

undercurrent and restrained toasty notes but is never

dominating, and the wine draws to a close with a cleansing

dry fruit finish. Drinking well now, this wine also has the

potential to cellar, due to its structural complexity. In

addition, the screw cap closure will ensure that the wine ages

gracefully, and retains its aromatic freshness. A lovely food

wine which will match well with fish dishes.

Harvest Details The 2007/8 growing season was notable for its extremes.

Spring was warm but with a nip of frost in–most unusual for

the Plains. None of our vineyards were hit too seriously. The

weather around flowering time was excellent, ensuring good

fruit-set. Summer brought drought conditions, leading to our

second-earliest vintage start on March 17. The grapes for the

WAIMEA 2008 Barrel Fermented Sauvignon Blanc were

grown on the free draining alluvial soils of our Annabrook

(85%) and Hunter (15%) vineyards and were harvested in

early April with average sugar levels of 21°Brix.

Winemaking Notes We wanted to make a distinctive food–friendly Sauvignon

with both fresh Sauvignon characters and subtle barrel-

derived complexity. We fermented a small batch of

Sauvignon Blanc in seasoned oak with some solids, and gave

it extended lees stirring. The grapes were harvested at optimal

ripeness, de-stemmed but not crushed. Only the free-run and

lightest pressings were utilised, since they are the most

perfumed. After pressing the juice was cold settled for

several days, and racked to a selection of 2 to 4 year old oak

barrels, and some fluffy lees were added back to the juice.

The juice was then inoculated with yeasts, which emphasise

floral and Sauvignon type aromas. A long slow ferment

ensued, with temperatures into the high teens adding some

savoury, ‘funky’ characters. For enhanced mouth-feel, the

barrel ferments underwent frequent bâtonnage, or lees

stirring, for over four months at the end of fermentation. In

September, the wine was deemed to have spent sufficient time

in barrel and was racked off its gross lees. Then the wine was

lightly fined and stabilised, filtered and bottled at the

beginning of October 2008. A limited bottling of only 133

cases was produced.

Technical Details

Varietal: 100% Sauvignon

Blanc

Alcohol: 13 %

Acidity: 8.70 g/L

pH: 3.23

Res. Sugar: 3.7 g/L

Released: August 2009

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Tasting Note This lovely example of Nelson Pinot Gris has aromas of pear

drops, candied apple, fresh figs and Mirabelle plums. An off

dry entry leads into a textured mid palate, with nice acidity on

the sides, and the wine ends with a soft, non-bitter finish.

Good concentration of fruit weight gives the wine real

presence on the palate and with the balanced ‘palate

architecture’ creates an elegant wine that is a very versatile

food wine.






second-earliest vintage start on March 17.

All the grapes for the WAIMEA 2008 Pinot Gris were grown

on the stony alluvial soils of the Waimea Plains. Harvest was

from the end of March through to the beginning of April with

a range of Brix levels of between 22.8° to 24.5°.

Winemaking Notes Hand harvested fruit was whole bunch pressed gently to

minimise unattractive phenolics, and an early press cut made.

After cold settling the clarified juice was inoculated with

Alsatian yeast selected for its ability to enhance body, texture

and aromatics in the finished wine.

Moderately cool fermentation (13-15°) followed in stainless

steel, to favour fruit expression and retention of varietal

characteristics.

Once the fermentations were arrested to retain some residual

sugar, the yeast lees were stirred weekly for a couple of

months to add structure and textural interest to the palate.

The blended wine was lightly fined, stabilised and cross flow

filtered, ready for bottling in the second week of September.

Recent Accolades • GOLD Decanter World Wine Awards 2009

Technical Details

Varietal: 100% Pinot Gris

Alcohol: 14.59 %

Acidity: 6.6 g/L

pH: 3.55

Res Sugar: 6.8 g/L

Released: November 2008

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Tasting Note This lively medium style Riesling has aromas of mandarin

and grapefruit, with hints of tropical fruit, wild honey and

flintiness. The inclusion of some botrytised grapes at harvest

gives the wine added spice and richness. The palate is both

refreshing and lengthy, with the residual sugar perfectly

balanced by the firm acidity. The ‘spritzig’ from the CO2

helps give the wine added zest and a clean finish. It’s a useful

‘luncheon’ wine, which also matches well to Chinese cuisine.







The grapes for the WAIMEA 2008 Classic Riesling were

grown on the free draining alluvial soils of our Annabrook

and Hunter vineyards and were harvested in early April with

average sugar levels of 22.8°Brix

Winemaking Notes Once at the winery the grapes were gently pressed without

skin contact to minimise phenolic pickup. Only free-run juice

was used, giving the resulting wine fresh aromatics typical of

Riesling and a ‘delicate’ palate.

After cold settling the clean (low grape solids) juice was

racked to a stainless steel tank and inoculated with selected

German yeast.

The ensuing cool ferments stretched over an extended period

to maximise aromatics. After ferment, the wine was racked

off its gross lees, aged for some time on its fine lees, and then

carefully fined for stability and ‘roundness’.

It was decided to leave a higher level of dissolved carbon

dioxide in the wine to give the wine some added ‘liveliness’.

The wine was cross flow filtered and bottled in mid October

2008.

Recent Accolades • 5 STARS Winestate Regional Tasting 2010

Technical Details

Varietal: 100% Riesling

Alcohol: 13 %

Acidity: 8.85 g/L

pH: 3.13

Res Sugar: 21.8 g/L

Released: December 2008

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Tasting Note This Nelson Riesling has a medley of aromas including

mandarin, citrus blossom, lime, hints of pink grapefruit and

wild honey, while the persistent palate has a subtle mineral

edge. Made in a dry style, this wine will age gracefully with

nutty/waxy and wild honey aromas coming to the fore. Enjoy

as a refreshing aperitif or as a perfect accompaniment to light

summer dishes or Asian cuisine.






second-earliest vintage start on March 17. The grapes for the

WAIMEA 2008 Classic Riesling were grown on the free

draining alluvial soils of our Annabrook and Hunter vineyards

and were harvested in early April with average sugar levels of

22.8°Brix

Winemaking Notes Once at the winery the Riesling was de-stemmed, but not

crushed, then pressed without skin contact to minimise

phenolic pickup. The juice was treated reductively to

preserve aromatic fruit character. After cold settling, the

clean-racked (low grape solids) juice was inoculated with

German yeast. This yeast was chosen for its terpene

liberating action to bolster the typicity of the variety with

bottle age. The fermentation was long and cool, again to

maintain the integrity of the variety. Post-fermentation the

wine was racked off its gross lees, left on its fine lees for a

period, then fined for stability and palate ‘roundness’. It was

bottled in December 2006.

Recent Accolades ! TOP100 BLUE-GOLD Sydney International Wine

Competition 2010

! GOLD Liquorland Top 100 2009

! GOLD International Cool Climate Wine Show 2009

! GOLD Air New Zealand Wine Awards 2008

! HIGHLY COMMENDED Sydney International

Wine Competition 2009

Technical Details


Alcohol: 13 %

Acidity: 7.3 g/L

pH: 3.05

Res Sugar: 3.5 g/L

Released: March 2007

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Tasting Note This year our Gewürztraminer is true to form: it has a heady

nose of orange peel, Turkish delight, lychees and spice, plus

hints of marshmallow! The intensity of flavour and the off-

dry style make for a generous, mouth-filling wine with length

and character. This bold wine can be creatively matched with

many foods, particularly Asian dishes, or enjoyed simply as

an aperitif.







All the grapes for the WAIMEA 2008 Gewürztraminer were

grown on the stony alluvial soils of the Waimea Plains,

coming from our Lansdowne and Annabrook vineyards. This

year our Gewürztraminer fruit was the first to ripen and was

our very first fruit into the winery on the 17th March. It was

hand-harvested within a range of Brix levels from 23° to the

ultra-ripe level of 26°Brix.

Winemaking Notes Once at the winery, the hand-harvested grapes were whole-

bunch pressed, thus minimising extraction of harsh phenolics.

Vineyard parcels were separately fermented, and light

pressings separated off. After cold settling the juices were

racked with minimal solids and inoculated with aromatic

yeast strain. Cool temperatures were maintained to encourage

long, slow fermentations – promoting the retention of delicate

aromatics.

At the end of the ferment, the wine was further matured on

the lees with weekly lees stirring for six weeks to subtly

enhance the textural component of the wine’s palate. The

wine was racked off its gross lees and then stabilised, fined,

cross flow filtered and bottled in August 2008.

Recent Accolades ! ELITE GOLD Air NZ Wine Awards 2009

! TROPHY & GOLD New Zealand International

Wine Show 2009

! GOLD International Aromatic Wine Competition

2008

Technical Details

Varietal: 100%

Gewurztraminer

Alcohol: 14.5 %

Acidity: 6.0 g/L

pH: 3.85

Res Sugar: 6.3 g/L


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Tasting Note This single vineyard, 100% barrel fermented wine has aromas

of white peach, honey suckle and ripe citrus on the nose, with

notes of spice and vanilla from the oak.

The wine is mouth filling, strongish ripe citrus characters

tempered by toasty oak tannins, a creamy lees influence and a

zesty finish. This wine makes an excellent accompaniment to

white meat or seafood dishes, and would be an excellent

aperitif matched with soft rich cheeses.

It will age gracefully, drinking at its very best from 2010 to

2012.



the Plains. None of our vineyards were hit too seriously.

The weather around flowering time was excellent, ensuring

good fruit-set. Summer brought drought conditions, leading

to our second-earliest vintage start on March 17.

The grapes for the WAIMEA Chardonnay came from the

north-facing clay slopes of a vineyard on the Kina Peninsula.

They were harvested between 26th March and 4th April with

a range of Brix levels, between 22.1° and 23.4°.

Winemaking Notes This Chardonnay consists predominantly of the clones

Mendoza and 15. The hand-harvested grapes were whole-

bunch pressed and briefly settled to remove some but not all

of the solids.

The musts were racked to barrel for wild fermentation and

remained there post-ferment for a period of approximately

nine months. The wines underwent malolactic fermentation

while in barrel and the lees were stirred twice weekly.

A selection of the barrels was blended together in December

2008, the wine being then protein and tartrate stabilised and

gently fined to smooth off any ‘hard edges’. After cross flow

filtration, the wine was bottled in January 2008.

Recent Accolades ! GOLD Air NZ Wine Awards 2009

! BLUE GOLD Sydney International 2010

Technical Details

Varietal: 100% Chardonnay

Alcohol: 14.5 %

Acidity: 6.75 g/L

pH: 3.32

Res Sugar: 3.4 g/L

Released: June 2008

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Tasting Note This year’s Viognier is perhaps the most elegant Viognier we

have made. With subtle floral aromas combining with notes

of apricot, mandarin, spice and cream, it nicely finishes with a

mineral edge.

The barrel component compellingly contributes a subtle,

biscuity palate texture and ‘vinified’ weight; these nuances

combined with good acidity and a drier style, make this an

excellent food wine.



the Plains. None of our vineyards were hit too seriously.

The weather around flowering time was excellent, ensuring

good fruit-set. Summer brought drought conditions, leading

to our second-earliest vintage start on March 17.

The grapes for the WAIMEA Chardonnay came from the

north-facing clay slopes of a vineyard on the Kina Peninsula.

They were harvested between 26th March and 4th April with

a range of Brix levels, between 22.1° and 23.4°.

Winemaking Notes At the winery, the Viognier was gently whole bunch-pressed,

to preserve the elegant floral and spice characters of this

variety, and an early press cut made.

After cold settling for several days, the juice was clean-racked

(low grape solids) to tank and inoculated with neutral yeast–

to encourage the natural expression of the primary fruit

flavours of the grapes.

A smaller portion of the juice was fermented in seasoned

French oak. The tank ferment was kept cool to maintain fresh

fruit aromatics, while the barrel ferments ran warmer, creating

funkier, ferment-derived nuances.

After a five-week fermentation, the wines were lees-stirred

weekly for a further two months before both components

were racked off gross lees and blended together.

Prior to bottling, the wine was fined for stability and palate

‘roundness’ and carefully cross flow filtered. It was bottled in

early August 2008.

Technical Details

Varietal: 100% Viognier

Alcohol: 13 %

Acidity: 6.0 g/L

pH: 3.70

Res Sugar: 10.1 g/L


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Tasting Note This first release of this special blend has a heady nose of

orange peel, Turkish delight, lychees and spice, plus hints of

marshmallow! The intensity of flavour, textural palate and

the off-dry style make for a generous, mouth-filling wine with

length and character.

This bold wine can be creatively matched with many foods,

particularly Asian dishes, or simply enjoyed lightly chilled as

an aperitif.







Inspiration for this wine comes from Alsace, where

Edelzwicker is a blend of the aromatic varietals. Our ‘Edel’

is a blend of Riesling (47%), Pinot Gris (38%) and

Gewürztraminer (15%).

With the spicy aromatics of Gewurz, the texture of Pinot Gris

and the fresh acidity of Riesling, the resultant blend is full of

intrigue and delight!

All the grapes for this special wine were grown on the stony

alluvial soils of the Waimea Plains, coming from our

Lansdowne and Annabrook vineyards.

Winemaking Notes Once at the winery, the grapes were gently pressed, thus

minimising extraction of harsh phenolics. Very clear juice

was fermented cool with an Alsatian yeast strain, to capture

aromatic freshness.

At the end of the ferment, the wine was matured on the lees

with weekly stirring for a couple of months to subtly enhance

the textural component of the wine’s palate. The wine was

then racked off its gross lees and lightly fined before cross

flow filtration and bottling in August.

Recent Accolades ! 5 STARS Winestate Magazine 2009

! 5 STARS Cuisine Magazine 2010

Technical Details

Varietal: Riesling 47%,

Pinot Gris 38%,

Gewurztraminer 15%

Alcohol: 13 %

Acidity: 6.0 g/L

pH: 3.70

Res Sugar: 10.1 g/L

Released: January 2010

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Tasting Note This year’s Late Harvest Riesling is true to form with a

golden hue and showing clear Botrytis influence. It has

distinctive aromas of beeswax and honey, complemented by

citrus notes – mandarin or tangelo peels maybe. The high

residual sweetness is perfectly balanced by good acidity and

lower alcohol. It is the ideal accompaniment to blue cheeses

and sliced pear, or enjoy with baked apple pie and cream.

Harvest Details The 2006 vintage was unusual in that the season was shorter

than expected due to a hot summer. Spring started off

normally– nothing too dramatic – and importantly it didn’t

rain much during flowering so fruit set was at normal levels.

The summer started early though, with some very hot days in

December. The rest of the summer continued in that vein

with very little rain leading to drought conditions here on the

Plains. Due to good crop levels and a warm season, this

year’s fruit has excellent concentration and flavours.

The grapes for this botrytised, late harvest Riesling were

allowed to hang out on the vines until early winter. This

extended hang time allowed the infected grapes to ‘raisin’

nicely concentrating the sugars and the flavours in the berries.

The fully botrytised fruit was hand harvested 26th May well

after all the leaves had dropped from the vines, with Brix

levels in the range 36-50°. The most raisined fruit was kept

separate for our Noble Riesling, while the balance went into

this Late Harvest Riesling blend.

Winemaking Notes After prolonged pressing times to gently extract the juice

from the raisined berries, the must was cold settled and

racked. After coarse filtration to stainless steel, the must was

inoculated with specific high Brix tolerant yeast. The

fermentation lasted a couple of months and was maintained at

cool temperatures, barely rising above 14°C – ensuring strong

varietal aromatics in the finished wine. When the sugars and

alcohol levels were deemed in balance, the fermentation was

stopped, and the wine racked off its gross lees. Blending took

place some months later before fining with C-fine to polish

off the wine, then the wine was stabilised and filtered. The

Late Harvest Riesling was bottled in December 2006.

Technical Details


Alcohol: 10.6 %

Acidity: 6.75 g/L

pH: 3.84

Res Sugar: 84 g/L

Released: March 2007

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Tasting Note Often over looked, rosé wines whether dry or off dry, can be a

truly refreshing summer drink, while still bearing some

relation to red wine. Rosé makes a novel and stimulating

aperitif to a meal; its bright and delicate characters suited

particularly to lunchtime dining, and the juicy fruit characters

making it an excellent companion to pork dishes.

Our Pinot Rosé has fruit notes of watermelon, raspberry and

liquor cherries. It has fresh acidity, which combined with the

just off-dry style; make this a very palatable wine. Delicate

tannins are threaded through the palate. These contribute to

the long finish and give the wine structure and enough

pizzazz to use it, not only as an aperitif, but also as a very

versatile food wine. Cin cin!







Estate grown Pinot Noir from the Waimea Plains, and Pinot

Noir from the Marr vineyards at the foot of the Golden Hills,

were bled from musts to create this wine. This fruit was

picked in the first week of April with sugar levels of 23 – 24°

Brix.

WAIMEA Estates associate winemaker Trudy Sheild made

this wine - her debut effort with this wine style.

Winemaking Notes We choose to make a Pinot Rosé as not only does it

concentrate those Pinot Noir musts from which we bleed the

juice, but we love the primary berry fruit notes Pinot gives to

this wine style. Once processed the Pinot Noir musts undergo

a cold soak period, and after 48 hours light red juice is

drained off the Pinot vessels for the production of the rosé.

After settling and racking, the principal volume of the juice

had a cool tank ferment, as in white winemaking, to retain

primary fruit characters; while 17% of the final blend

underwent barrel fermentation in one year old American oak,

adding a valuable textural component and nuances of vanilla

cream to the finished wine.

Both portions were recombined after ferment to ensure the

oak influence was subtle. The wine was then gently fined to

polish and round off any edges, stabilised and cross flow

filtered for prompt bottling in July, aiding the retention of

some natural ‘spritz’.

Technical Details

Varietal: 100% Pinot Noir

Alcohol: 13.0 %

Acidity: 8.0 g/L

pH: 3.41

Res Sugar: 7.5 g/L

Released: September 2009

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Tasting Note Dark berry fruit, plum, cherry, and spice aromas greet the

nose. On the palate the fruit characters combine with this

spice and some savouriness. Good acid levels combined with

subtle oak and fine fruit tannins give this wine an appealing

structure and length. The typical fruit characters of this

variety make it an immediately appealing wine – yet with

good medium term cellaring potential. The savoury earthy

notes will allow it to accompany traditional dishes such as

Beef Burgundy or a good old Kiwi Steak and Kidney Pie.


Spring was warm but the vineyards did get a nip of frost in –

most unusual for us here on the Plains. Luckily none of our

vineyards were hit too seriously, and even better the weather

around flowering time was excellent ensuring good fruit-set.

Summer brought drought conditions, leading to our second-

earliest vintage start – on March 17.

The grapes for the WAIMEA Pinot Noir came from several

Estate owned vineyards on the stony loam soils of the

Waimea Plains. Four clones are included in this wine, 777,

115, 667, and 114. All of which were feverishly picked, to

beat predicted rain, from the 25th to the 30th March 08. The

average sugar level was 23.5°Brix.

Winemaking Notes Processed with minimum crushing of the berries, the musts

were held at 10°C for a short cold soak period with the aim of

extracting fruit characters and colour from the skins.

Fermentation of the different clones from each vineyard block

was carried out separately with a variety of French yeast

strains. To aid extraction, the ferments were carefully hand-

plunged or pumped over twice daily with temperatures

peaking at 30-32ºC.

At dryness, the wine was pressed off its skins, and after a

short settling time, racked to a selection of new and seasoned

French barrels to undergo natural malolactic fermentation and

oak maturation until early January 2009. The components

chosen for the blend were then racked from barrel, gently

fined to polish and round off the wine and cross-flow filtered

before bottling in late January.

The approach to creating this Pinot Noir is essentially

traditional with gentle handling and extraction from harvest

right through to bottling – ensuring a fine tannin structure,

with no compromising of the rich fruit flavours naturally

abundant in WAIMEA’s examples of this variety.

Technical Details


Alcohol: 14.0 %

Acidity: 6.75 g/L

pH: 3.77

Res Sugar: <1 g/L

Released: April 2009

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Tasting Note Classic Pinot Noir aromas of dark berries and plums are

prominent, in this wine created from the best of WAIMEA’s

2008 barrels. A floral note of carnations adds interest and

prettiness to the wine. It has a fruit driven palate steadied by

a supple structure of fruit and oak tannins. After careful

cellaring expect the fruit-driven aromas to give way to

earthier, savoury notes. Try it with rack of lamb.





around flowering time was excellent ensuring good fruit-set.


earliest vintage start – on March 17.

The two components for this wine came from estate-owned

vineyards on the stony loam soils of the Waimea Plains and

from the clay-based soils of growers Jeff and Sophie Marr’s

Golden Hills vineyard. Three clones are included in this

wine; 5, 667 and 10/5; all of which were frantically picked to

beat predicted rain, with harvesting occurring from 25th

March to 30th

March. The average sugar level was 24°Brix.

Winemaking Notes The approach to our Pinot Noir production is essentially

traditional, gentle handling and extraction from harvest right

through to bottling ensuring a fine tannin structure, with no

compromising of the rich fruit flavours naturally abundant in

this variety.

On arrival at the winery, the fruit was de-stemmed with

minimum crushing of the berries to an open top fermentation

vat; allowing some berries to remain whole results in an

internal fermentation in these berries, contributing bright fruit

characters to the wine. A short period of maceration on the

skins followed fermentation using Burgundian yeast before

gentle pressing and racking to American and French Barrels.

The best barrels were selected for the blend, which was

bottled in February 2009.

Recent Accolades ! SILVER Liquorland Top 100 Awards 2009

! SILVER New World Wine Awards

Technical Details


Alcohol: 14.0 %

Acidity: 6.60 g/L

pH: 3.74

Res Sugar: <1 g/L

Released: June 2009

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Tasting Note Plums and currants from the Merlot combine with spice and

dried herbs from the Cabernet Franc. The Merlot provides

suppleness and softness, while the Franc provides a little

more in the way of tannin and structure. Toasty, almost

mocha, barrel characters add to the appeal of this wine, which

makes the perfect barbeque quaffer over summer.

Harvest Details

The 2006 vintage was unusual in that the season was shorter

than expected due to a hot summer. Spring started off

normally– nothing too dramatic – and importantly it didn’t

rain much during flowering so fruit set was at normal levels.

The summer started early though, with some very hot days in

December. The rest of the summer continued in that vein

with very little rain leading to drought conditions here on the

Plains and resulting in our earliest ever vintage with harvest

starting 2-3 weeks ahead of the norm. Due to good crop

levels and a warm season, this year’s fruit has excellent

concentration and flavours. 90% of this blend is made up of

Merlot grapes from the clay slopes of Kina Peninsula. This

fruit was hand harvested on the 22nd April with a Brix of

23.8°. Paired with this is Cabernet Franc from the stony

alluvial soils of the Waimea Plains, also hand harvested the

same day.

Winemaking Notes On arrival at the winery, the fruit was de-stemmed and lightly

crushed into separate, small fermentation vessels. The Merlot

was inoculated with a Bordeaux strain of yeast and the

Cabernet Franc with a Rhône strain. These ferments were

then routinely hand plunged and ferment temperatures

encouraged to peak at 28-30ºC for optimum tannin and colour

extraction. Three weeks later, once the ferments had run their

course and a period of maceration on skins had passed, the

wine was pressed off. The wines then underwent malolactic

fermentation, while maturing in seasoned French oak. This

maturation period lasted for a period of 10 months, before

blending on the 13th March 2007. The wine was then

stabilised and lightly fined for bottling on the 3rd April 2007.

Recent Accolades ! SILVER Liquorland Top 100 Awards 2009

! SILVER New World Wine Awards

Technical Details

Varietal: Merlot

Cabernet Franc

Alcohol: 13.9 %

Acidity: 5.70 g/L

pH: 3.66

Res Sugar: <1 g/L

Released: July 2007

UPC:

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Tasting Note Inky deep in colour this 70/30 twist on a Bordeaux blend has

a nose packed with aromas of the blackest plums and the

purplest violets, with just a hint of fennel and cedar. The

Merlot provides suppleness and softness, while the Malbec

provides some more body to the wine by way of tannin (and

also intense colour!). This complexity follows through to the

palate, which oozes juice of those plums smelled in the

bouquet, and has an underlying earthiness, which ends with a

long succulent finish. Enjoy with hard cheeses on a winter

evening in front of the fire!

Harvest Details

The 2007/8 growing season was notable for its extremes.




around flowering time was excellent, ensuring good fruit-set.


earliest vintage start – on March 17. From the very end of

March a series of three rains complicated harvest for some,

but by this stage 90% of WAIMEA Estates’ crop was safely

in the winery.

This is a Bordeaux style blend with both Merlot and Malbec

components. The Merlot comes from the clay slopes of Kina

Peninsula (67%), and from our Railway block (5%) here on

the stony alluvial soils of the Waimea Plains. The balance of

the blend is made up of Malbec grown on our Hope block

(also on the Plains). The fruit was hand-harvested at

physiological ripeness in mid April.

Winemaking Notes On arrival at the winery, the fruit was de-stemmed and lightly

crushed into separate, small fermentation vessels. Both the

Malbec and Merlot were inoculated with a Bordeaux strain of

yeast. These ferments were then routinely hand-plunged and

ferment temperatures encouraged to peak at 28-30ºC for

optimum tannin and colour extraction.

Three weeks later, once the ferments had run their course and

a period of maceration on skins had passed, the wine was

pressed off. The wines then underwent malolactic

fermentation, while maturing in a mix of seasoned and new

American oak for the Merlot and French 1 year old barrels for

the Malbec. This maturation period lasted for a period of 11

months, before blending in the autumn of 2009. The wine

was then stabilised and lightly fined for bottling on 22 July

2009.

Recent Accolades

Technical Details

Varietal: Merlot 70%

Malbec 30%

Alcohol: 13.0 %

Acidity: 6.0 g/L

pH: 3.56

Res Sugar: <1 g/L

Released: April 2010

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Tasting Note The second vintage of Dolcetto, WAIMEA’s 2008 ‘sequel’

shows increased concentration and is laden with notes of

liquorice, almond, spice, tangy plum and dark marinated

cherry. With a palate of soft ripe fruit and toasty oak tannins,

the resulting wine has the depth and intrigue to partner with

game and barbequed meats.

Harvest Details


Spring was warm but the vineyards did get a nip of frost in–



around flowering time was excellent ensuring a good fruit-set.


earliest vintage start–on March 17. From the very end of

March a series of three rains complicated harvest for some,

but by this stage 90% of WAIMEA Estates’ crop was safely

in the winery.

Jeff and Sophie Marr grew the grapes for the WAIMEA

Dolcetto in their north- facing, clay soil Golden Hills

Vineyard. They were hand harvested at a ripe 24°Brix on

April 13th (between rain events).

Winemaking Notes On arrival at the winery, the fruit was gently handled de-

stemmed without crushing to an open top fermentation vat.

This allowed some berries to remain whole–these then

undergo an internal fermentation adding some buoyant

primary fruit characters to the wine.

During the fermentation, the vat was routinely hand-plunged,

with temperatures peaking at 28-30°C, encouraging optimum

tannin and colour extraction. Two weeks later, once the

ferment had finished and the wine had a short period of

maceration on the skins, the wine was pressed off and sent to

barrel.

American oak was chosen for barrel ageing for its

sweetening/plumping effect on fruit characters; 25% of the

barrels were new and 75% seasoned.

After 8 months of maturation, and having completed

malolactic fermentation, the wine was blended to tank, fined

and then cross flow filtered prior to bottling in mid-January

2009.

Technical Details

Varietal: 100% Dolcetto

Alcohol: 13.5 %

Acidity: 5.85 g/L

pH: 3.65

Res Sugar: <1 g/L

Released: May 2009

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Tasting Note A lively and exuberant expression of cool climate Syrah, the

wine has aromas of black pepper, cinnamon and raspberry

combining with vanilla and coconut notes from the American

oak. With great warmth and structure, succulent tannins

nicely support a palate that has a softly textured creamy

mouth-feel, making this an approachable wine and a perfect

match with barbeques meats.

Harvest Details







The grapes for the WAIMEA Syrah were picked mid-April

and come from the clay loam soils of Jeff and Sophie Marr’s

Golden Hills vineyard situated on the warm slopes of the

Moutere foothills.

Winemaking Notes The fruit was de-stemmed and lightly crushed to stainless

steel fermentation vats and inoculated with Rhone yeast. The

ferments were regularly plunged and gently pumped-over to

encourage gentle extraction of colour and tannins. And

temperatures encouraged to peak at 28-30°C for optimum

flavour extraction.

At the completion of fermentation, the wine underwent an

extended period of maceration on skins until the tannins were

considered balanced at which point the wine was pressed off

to a mix of new and seasoned American oak barrels.

After malolactic fermentation had taken its course, the wines

were further matured in oak for 10 months. The wine was

periodically racked and returned to barrel during this

maturation time. Just prior to vintage 2009 the wine was

racked out of barrel and then bottled in April 2009.

Technical Details

Varietal: 100% Syrah

Alcohol: 14.0 %

Acidity: 5.55 g/L

pH: 3.67

Res Sugar: <1 g/L

Released: July 2009

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