WINEMAKING NOTES

The grapes for this wine were sourced from the lower terrace of the Askerne vineyard, across different soil profiles from sandy silt through to gravels, giving wonderful complexity to the individual parcels that make up the blend. Each batch was fermented as individual varieties followed by extended post maceration on skins to build richness. After pressing, the wines were settled and racked to oak barriques. Here they completed malolactic fermentation and were matured for 12 months before blending. The final blend was made up of 76% Carménère, 12% Syrah, 11% Mourvèdre and 1% Malbec and with a 40% new oak component, and 40% second fill.

ANALYSIS

pH 3.87 TA 5.7g/L Alc 13.0% TASTING NOTE An intriguing blend with heady aromas of sweet vanillan spice, blackberries, subtle notes of tobacco, cardamom and black pepper. The palate is rich and flavoursome, with layers of dark berry fruits, and velvety vanillan tones. Fine tannins provide elegant structure, and its juicy concentration gives it a deliciously long finish.

Something a little unusual from Marlborough. Originally from North-eastern Italy, this tiny parcel was sourced from the Stanley Estate plantings in the Awatere Valley. It shows dark fruit characters, a little Awatere spice and a fresh, lively acidity. It's a slightly more robust red than our usual Pinot Noir and a great match with a big steak over the open grill this winter.

Harvested, crushed and then fermented in small batches in oak cuves to add complexity. The ferments are hand plunged, skin contacted post-fermentation, gently pressed and then aged in a 20/80 blend of new/old French oak barriques for ten months prior to blending and bottling in late summer.

Tasting Note: A lifted and expressive blend of Merlot and Tannat, showing aromas of dark berries, plum and subtle florals, layered with notes of spice and tobacco. The palate is medium-bodied and supple, with bramble fruit supported by fine tannins and fresh acidity. Balanced and approachable, finishing smooth with a gentle savoury edge.

Alcohol: 13.0%

Variety: Merlot & Tannat

Region: Northland, New Zealand

"The Swiss couple make wonderful handmade reds and whites from an array of grapes, from Viognier to Nebbiolo. In fact, the barrel of Nebbiolo they make is like something from the best of Barolo. Unfortunately, they are tiny production." James Suckling, October 2022 (Suckling is internationally regarded as one of the world's most influential wine critics.)

The wine that dreams are made of must have been a Nebbiolo. A gorgeous wine balanced and poised with heady aromas of floral and light red fruit. On the smooth, juicy palate, polished tannins support succulent cherries, prunes, wild herbs and truffle. It’s already delicious and accessible but will age like your best Barolo or Barbaresco.

Tasting Nebbiolo is an arresting experience because the floral and light red fruit aromas suggest a wine much lighter than it is. Tasting blind it is easy mistaken for a great Grand Cru Burgundy with its firm grip of the pronounced acidity and ethereal structure. This Nebbiolo is without rival, we felt transported to Piemonte, reminiscing of wild herbs, cherries, truffles and prunes. The silky, soft texture and delicious sweetness of the extracts, upheld by a great acidity enough to make the mouthfeel velvety and seductive. A truly regal wine - pure, elegant and perfectly balanced that will last forever if you have the heart to keep it aside.

Grenache was first planted by Villa Maria in 1996 on a small patch of ground on the Ngakirikiri Vineyard in Hawke’s Bay and used to make a reserve wine.

This new addition to Esk’s Artisanal range is made from those grapes. Smooth, soft red with more noticeable acidity than southern French Grenache. Very classic Grenache aromas of red fruit and a smooth texture with elegance and without any hint of new oak flavour or any oak influence.

WINEMAKING NOTES

This wine was made from grapes grown on the sandy silty top terrace of the Askerne vineyard. The grapes were fermented in open top tanks with inoculated yeast to bring out the best of the Barbera aromatics.  Gentle hand plunging was used for extraction, and the wine was then held on skins for an extended period of 3 weeks of post ferment maceration for tannin development. The wine was then pressed and racked to French oak barriques where it was aged for 9 months. The final blend has a 25% new oak component.

ANALYSIS

pH 3.87

TA 5.6 g/l

Alcohol 13.5 %

TASTING NOTES

Fragrant with aromas of sweet plum spice, tart blackberry, cherry, and subtle notes of star anise. Delicious with juicy acidity and fine tannins, on a palate full of concentrated tart berry fruit flavours.