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Mud House Single Vineyard

2011 Mud House Single Vineyard Marlborough Pinot Gris, Taggart Vineyard

$145.26

After harvesting at optimum ripeness, only the free run juice was cold settled and racked a few days later. The fermentation was started with cultured yeast to add just the right amount of freshness and complexity. After fermentation the wine was matured for 3 months on yeast lees before being cold settled and racked. The wine was perpared for bottling using natural fining methods.

 

Tasting Notes
Colour: 
Golden Yellow.
Nose: 
Generous notes of apricot and nectarine dominate the more subtle floral and marzipan aromas.
Palate: 
A perfectly weighted wine. The palate is refreshing full with spicy gingery notes on the finish.
Serve: 
Chilled.
Peak Drinking: 
Drinking beautifully now, but will cellar well for up to 3 years.
Suggested Food Match: 
White fleshed fish.
Wine Analysis
Alc Vol: 
13.5%
Acidity: 
5.5 g/L
Residual Sugar: 
6.7g/L
Wine Background
Vineyard Region: 
Taggart Vineyard is located in the Rapaura subregion of Marlborough. It is situated near the Wairau River which formed the free draining soils the vineyard is planted on. The even silt loam soils are perfect for ripe rich Pinot Gris. The leaves are removed to expose the fruit to allow for even ripening. This was achieved with true kiwi ingenuity using sheep roaming the vineyard...we like to call it sheep plucked.
Vintage Conditions: 
Marlborough was blessed with another exceptional year in 2011, especially for Pinot Gris. Bud break was late September and was followed by a warm spring without frost. Adequate rainfall and warm temperatures meant the shoots grew quickly and flowering was earlier than normal. After January the season cooled which allowed for an extended ripening period.
Grape Variety: 
100% Pinot Gris
Maturation: 
100% Stainless steel fermentation

2011 Mud House Single Vineyard Marlborough Sauvignon Blanc, Neal Vineyard

$0.00
This single vineyard wine sourced from the Neal's Swamp Road in the Dillions Point sub region is a perfect example of classic Marlborough Sauvignon Blanc. After harvesting, the grapes were transported to the winery and crushed with minimal skin contact. After cold settling, each batch was cool fermented in stainless steel tanks using a variety of cultured yeasts to add complexity and to retain fresh fruit characteristics. The wines were blended shortly after the completion of fermentation, then carefully balanced and prepared for bottling.
Tasting Notes
Colour: 
Pale Straw
Nose: 
Intense aromas of nettles, jalapeno peppers and grapefruit pith.
Palate: 
Fresh but bold flavours fill the front palate. The pure fruit sweetness combines perfectly with the ripe crisp acidity which lingers on the palate.
Serve: 
Chilled.
Peak Drinking: 
Drinking well now but will continue to develop for up to 2 years.
Suggested Food Match: 
Seafood Laksa
Wine Analysis
Alc Vol: 
13.0%
Acidity: 
7.7 g/L
Residual Sugar: 
1 g/L
Wine Background
Vineyard Region: 
The Neal vineyard is situated on Swamp road in the heart of the Dillons Point sub region in Marlborough. The sub-region is known for its rich, deep soils producing Sauvignon Blancs of intense aromatics and concentration. The young vineyard has natural vigour which helps maintain a healthy canopy throughout the growing season.
Vintage Conditions: 
Marlborough was blessed with another exceptional year in 2011- especially for Sauvignon Blanc. Bud break was late September and was followed by a warm spring without frost. Adequate rainfall and warm temperatures meant the shoots grew quickly and flowering was earlier than normal. After January the season cooled which allowed for extended ripening period.
Grape Variety: 
100% Sauvignon Blanc
Maturation: 
100% Stainless steel fermentation

Mud House Single Vineyard Marlborough Chardonnay, Hungry Hill Vineyard 2012

$199.26

This single vineyard wine was sourced from Hungry Hill vineyard located in the isolated and largely undiscovered Ure Valley at the Southern edge of the Marlborough Region. After a selective hand harvest, the grapes were whole bunch pressed. The free run juice was settled in tank for 24 hours before being racked to barrel to complete fermentation. The pressings were run straight to barrel on full solids and where they started a natural fermentation. After the primary fermentation the wine underwent partial malolactic fermentation with regular lees stirring.

Tasting Notes
Colour: 
Straw Yellow
Nose: 
White peach, citrus and sweet oak aromas, accompanied by a flinty minerality.
Palate: 
A refined palate, layered with fresh stone fruit and a distinctive toasted brioche flavour. A lengthy elegant finish.
Serve: 
Chilled
Peak Drinking: 
Can be cellared for up to 5 years.
Suggested Food Match: 
Pan seared Marlborough scallops.
Wine Analysis
Alc Vol: 
14.5%
Acidity: 
7.8 g/L
Residual Sugar: 
0.3 g/L
Wine Background
Vineyard Region: 
The Hungry Hill vineyard in the Ure Valley is our most southern valley in Marlborough situated 1 km from the Pacific Coast. The river gravel and lime stone chip soils are unique in Marlborough offering wines of well structured acidity, fine aromatics and minerality. The narrow valley is exposed to cooling sea breezes which moderate the summer temperatures.
Vintage Conditions: 
The grape growing season in Marlborough started with a some cool and unsettled weather during flowering, resulting in low crops across all varieties. The cool weather continued through summer and by the start of April we were seriously worried about reaching the ripeness required. But Mother Nature was on our side and the weather stayed settled enough that we were able to hang out our grapes to full ripeness and flavour. The long season helped to produce some intensely flavoured aromatic whites.
Grape Variety: 
100% Marlborough Chardonnay.
Maturation: 
10 months in 1 year old Barriques
Accolades
Silver - Spiegelau International Wine Competition 2013
SILVER MEDAL - Spiegelau International Wine Competition 2013
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