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HAY MAKeR

HAY MAKER Waipara Valley Riesling 2011

$209.90

Lemon sherbet, delicate floral and honeyed spice aromas combine with a bright fruit palate of citrus and floral characters.

Tasting Notes
Colour: 
Light green hue.
Nose: 
Aromas of lemon sherbet, delicate floral with honeyed spice notes.
Palate: 
The palate shows bright fruit notes of citrus and floral which combine with the lively acidity and soft sweetness.
Serve: 
Chilled
Peak Drinking: 
Now until 2013
Suggested Food Match: 
Grilled fish with Asian spices
Wine Analysis
Alc Vol: 
12.5
Acidity: 
7.3g/L
Residual Sugar: 
15g/L
Wine Background
Vineyard Region: 
Sourced soley from The Mound Vineyard in the Waipara Valley. The vineyard has free draining soils of gravely loams over alluvial subsoil.
Vintage Conditions: 
The bud break this year was late September early Octover followed by a settled and warm spring without any frost set backs. The plants enjoyed good growth. We went into an early flower set, the earliest on our records and also one of the best. The summer and ripening season were dry and cool. Through the growing season we had 230ml of rain. The hottest month being December with an average temperature of 18 degrees.
Grape Variety: 
Riesling
Maturation: 
After harvesting the grapes were transported to the winery and crusehd with minimal skin contact to avoid juice deterioration. After cold settling, each batch was cool fermented in stainless steel using a variety of cultured yeasts to add complexity to the blend and to retain fresh fruit characteristics. The wines were blended shortly after the completion of fermentation, then carefully balanced and prepared for bottling.

HAY MAKER Marlborough Sauvignon Blanc 2012

$209.90

Lifted notes of fresh grapefruit, guava and nettles lead to a lively palate with concentrated fruit flavours and a crisp mouth watering finish.

Tasting Notes
Colour: 
Pale straw.
Nose: 
Lifted notes of fresh grapefruit, guava and nettles.
Palate: 
The palate is fresh with concentrated fruit flavours. Lively acidity provides a crisp finish.
Serve: 
Chilled.
Peak Drinking: 
Now until 2014
Suggested Food Match: 
Seared fish and Asian spices.
Wine Analysis
Alc Vol: 
13.0
Acidity: 
8.1
Residual Sugar: 
1.1g/L
Wine Background
Vineyard Region: 
The fruit for this wine was sourced from carefully selected vineyards in Marlborough. These vineyards are on moderately fertile soil with a mix of stony, sandy loam and clay.
Vintage Conditions: 
The growing season started with cool and unsettled weather during flowering which resulted in low crops. The cool weather continued into summer however little rain pressure allowed a longer stable growing season, almost one month longer than usual. This produced some intensely flavoured and concentrated aromatic wines.
Grape Variety: 
Sauvignon Blanc
Maturation: 
Once harvested the grapes were transported to the winery and gently crushed and pressed. The grapes were kept cool and after cold and settling each batch was cool fermented in stainless steel using a variety of yeasts to add complexity. The wines were racked off the lees shortly after fermentation and carefully balanced and blended for bottling.

2012 Hay Maker Waipara Valley Pinot Gris

$209.90

Fresh fruit aromas of crisp pear, quince and sweet spice. The flavours fill the palate with moderate weight and a lingering finish.

Tasting Notes
Colour: 
Straw yellow.
Nose: 
Ripe pear and soft peach aromas with a touch of spice.
Palate: 
A fresh, well balanced Pinot Gris. The palate is delicate but full of flavour.
Serve: 
Chilled
Peak Drinking: 
Now until 2015.
Suggested Food Match: 
Slow cooked Pork with Apple.
Wine Analysis
Alc Vol: 
13.0%
Acidity: 
6.0 g/L
Residual Sugar: 
3.5g/L
Wine Background
Vineyard Region: 
The fruit from this wine was primarily sourced form the Home Block vineyard in the Waipara Valley.
Vintage Conditions: 
A cool summer delayed the ripening much later than normal, which helped to retain the acidity and allowed the aromatics really to develop fully. When the warm, stable weather in autumn arrived finally, it saved the day and allowed the fruit finish ripening and to be harvested in great condition.
Grape Variety: 
Pinot Gris.
Maturation: 
Once harvested the grapes were transported to the winery, gently pressed and settled in tank. The warm fermentation was started with a handful of selected yeast strains. After the completion of ferment the wine was left to mature on full lees for up to 3 months to enhance structure and mouth feel. After blending the wine was fined using natural methods and prepared for bottling.

2011 Hay Maker East Coast Chardonnay

$209.90

A refreshing Chardonnay with ripe aromas of stone fruit and citrus. The palate has subtle oak influences and a clean dry finish.

Tasting Notes
Colour: 
Straw yellow.
Nose: 
Lifted tropical fruit aromas with a hint of delicate oak.
Palate: 
The palate is medium bodied with fresh acidity.
Serve: 
Chilled.
Peak Drinking: 
Now until 2013
Suggested Food Match: 
Roast Chicken
Wine Analysis
Alc Vol: 
13.0%
Acidity: 
5.7 g/L
Residual Sugar: 
1.0 g/L
Wine Background
Vineyard Region: 
Sourced from selected Hawkes Bay (80%) and Marlborough (20%) vineyards. The vineyards are a mix of well drained clay loam, stony and gravel soils.
Vintage Conditions: 
The season in Hawkes Bay started early with a warm dry summer helping ripen the fruit. Some unseasonable rain provided some challenges later in the season. However, the spread of our sites ensured we were able to pick ripe flavourful fruit.
Grape Variety: 
Chardonnay
Maturation: 
The juice was cold settled and racked before fermentation with a selection of yeast strains at cool temperatures for approximately three weeks. After fermentation the wine remained on yeast lees and underwent partial malolactic fermentation. After blending the wine was fined using natural methods and prepared for bottling.

HAY MAKER Marlborough Pinot Gris 2011

$0.00

A dry Pinot Gris with delicate honeysuckle, ripe pear and peach aromas. Delightful stone fruit flavours fill the palate with perfectly balanced acidity.

Tasting Notes
Colour: 
Straw yellow
Nose: 
Delicate aromas of honeysuckle, ripe pear and peach.
Palate: 
A mouth filling rich wine without being too heavy. Delightful stone fruit flavours fill the palate with perfectly balanced acidity.
Serve: 
Chilled
Peak Drinking: 
Now - 2015
Suggested Food Match: 
Roast Duck curry
Wine Analysis
Alc Vol: 
13.5%
Acidity: 
6.3 g/L
Residual Sugar: 
4.1 g/L
Wine Background
Vineyard Region: 
Carefully selected parcels from grower vineyards throughout the Wairau and Awatere valleys of Marlborough.
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: 
Once harvested the grapes were transported to the winery, gently pressed and settled in tank. The warm fermentation is started with a handfall of selected yeast strains. After the completion of ferment the wine was left to mature on full lees for up to three months to enhance the structure and mouthfeel. After blending the wine was fined using natural methods an prepared for bottling.

HAY MAKER Waipara Valley Chardonnay 2011

$0.00

A fresh unoaked chardonnay with ripe aromas of stone fruit and melons. The palate is brimming with tropical flavours and a refreshing finish.

Tasting Notes
Colour: 
Straw yellow
Nose: 
Ripe aromas of stone fruit and melons with a hint of spicy cardamom seed.
Palate: 
The palate is lovely and juicy with ripe round flavours and a refreshing finish.
Serve: 
Chilled
Peak Drinking: 
Now until 2012
Suggested Food Match: 
Roast Chicken
Wine Analysis
Alc Vol: 
13.5%
Acidity: 
6.0 g/L
Residual Sugar: 
1.0 g/L
Wine Background
Vineyard Region: 
Solely sourced from our Home Block Vineyard in the Waipara Valley.
Vintage Conditions: 
The bud break this year was late September early October followed by a settled and warm spring without any frost set backs. The plants enjoyed good growth. We went into an early flower set, the earliest on our records and also one of the best. The summer and ripening seson were dry and cool. Through the growing season we had 230mm of rain, the hottest month being December with an average temperature of 18 degrees.
Grape Variety: 
100% Chardonnay
Maturation: 
The just was cold settled and racked before fermentation with a selection of yeast strains at cool temperatures (12-15 degrees) for approx three weeks. After fermentation the wine remained on yeast lees and underwent partical malo-lactic fermention. After blending the wine was fined using natural methods and prepared for bottling.

HAY MAKER Marlborough Sauvignon Blanc 2011

$0.00

Notes of blackcurrent and guava lead to a lively palate with tropical fruit flavours.

Tasting Notes
Colour: 
Pale straw.
Nose: 
Lifted aromas of blackcurrent bud, guava and grapefruit.
Palate: 
A lively palate with fresh flavours of nettles and tropical fruit with a flinty elegance.
Serve: 
Chilled with good friends and food.
Peak Drinking: 
2011 - 2013
Suggested Food Match: 
Asian style prawn salad.
Wine Analysis
Alc Vol: 
13.0%
Acidity: 
7.6 g/L
Residual Sugar: 
2.0 g/L
Wine Background
Vineyard Region: 
The majority of the fruit for this wine was sourced from the Mud House Vineyard in the upper Wairau Valley. The remainder is from carefully selected grower vineyards in the Awatere,Ure and Wairau Valleys of Marlborough
Vintage Conditions: 
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 and although harvest began a few days earlier than normal in mid March, it didn't complete until 20th April.
Grape Variety: 
Sauvignon Blanc
Maturation: 
After harvesting, the grapes were transported to the winery and crushed with minimal skin contact to avoid juice deterioration. After cold settling, each batch was cool fermented in stainless steel using a variety of cultured yeasts to add complexity to the blend and to retian fresh fruit characters. The wines were blended shortly after the completion of fermentation, then carefully balanced and prepared for bottling.
Highly Commended - Sydney International Wine Competition 2012

HAY MAKER Hawkes Bay Merlot 2011

$0.00

Ruby red in colour this medium bodied 2011 Hawkes Bay Merlot has inviting aromas of plum, cherries, mocha spice and a touch of peppermint. The fruit flavours follow through onto the palate with well structured tannins. A great match with beef and lamb dishes.

Tasting Notes
Colour: 
Deep ruby red.
Nose: 
Plum and cherries, mocha spice and a touch of mint.
Palate: 
The red fruit flavours continue on the palate. Medium bodied with well structured tannins.
Serve: 
Room temperature.
Peak Drinking: 
Now until 2013
Suggested Food Match: 
Lamb dishes.
Wine Analysis
Alc Vol: 
12.5%
Acidity: 
5.5 g/L
Residual Sugar: 
1.0 g/L
Wine Background
Vineyard Region: 
Sourced form selected Hawkes Bay vineyards.
Vintage Conditions: 
The season started early with a warm dry summer helping ripen the fruit. Some unseasonal rain provided some challenges later in the season. However, the spread of our sites ensured we were able to pick rip flavourful fruit.
Grape Variety: 
Merlot
Maturation: 
After harvest the grapes were de-stemmed into stainless steel fermenters. The warm fermentation was started with specifically selected cultured yeast and the must was plunged up to three times per day to extract the colour and flavour from the skins.

HAY MAKeR Waipara Riesling 2010

$0.00

The grapes were harvested at optimum maturity in the cool Waipara Autumn. A cool fermentation using selected yeasts created wonderful lifted aromatics. After blending, the wine was fined using traditional methods before filtering and bottling.

Tasting Notes
Colour: 
Straw yellow.
Nose: 
Lifted aromas of elderflower, lemon and lime.
Palate: 
Delicate bursts of stonefruit and floral flavours lead to a perfect balance of sweetness and citrus-like acidity.
Serve: 
Lightly chilled
Peak Drinking: 
2009 – 2011
Suggested Food Match: 
BBQ’d baked fish in a lemon butter sauce.
Wine Analysis
Alc Vol: 
12.5%
Acidity: 
7 g/l
Residual Sugar: 
15 g/l
Wine Background
Vineyard Region: 
The Riesling grapes for this wine were sourced from our own vineyards in Waipara, North Canterbury. Both vineyards are situated on the banks of the Waipara River, the Glasnevin vineyard soils consist of river deposited stony silt loams giving excellent minerality. The Mound (to the west) has free draining silt loams over stones and has produced some of the finest Riesling fruit in the Waipara region.
Vintage Conditions: 
Waipara has had a cracker of a harvest two years in a row, an unusual occurrence for the region. In fact, we’re thinking of renaming our vineyard ‘LUCKY’, after it managed to avoid fruit damage from not only the frosty start to the season, but also a freak hail storm. Once the weather warmed up the ripening season was glorious, with very hot temperatures during the day, and fresh cool evenings. The entire crop was thinned to ensure even ripening and intense flavour accumulation. It was a long harvest, starting early and finishing late, but we’re very happy with the results, it’s what we call a ripper of a year!
Grape Variety: 
100% Waipara Riesling
Maturation: 
To retain the fresh fruit characters of this wine it was fermented and matured in 100% stainless steel tanks.
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Waipara Hills

Waipara Hills, 780 Glasnevin Road
State Highway 1, Waipara, North Canterbury, New Zealand

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