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Marlborough

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

Mud House Marlborough Gewurztraminer 2010

$0.00

Our Gewurztraminer was harvested in two batches - one on the 5th April and the other a couple weeks later on the 16th April. After picking and pressing the individual parcels were tank fermented at warm temperatures. At the end of the fermentation the wines were aged on full fermentation lees for three months to enhance texture and mouthfeel. Before bottling the wine was fined using natural methods.

Tasting Notes
Colour: 
Straw yellow.
Nose: 
Highly aromativ nose of lychee, orange blossom and sweet spice.
Palate: 
The lovely floral flavours burst onto the palate. The generous mouthfeel leads to an expressive and well structured finish.
Serve: 
Chilled.
Peak Drinking: 
2010 - 2015
Suggested Food Match: 
Fragrant Thai Laksa
Wine Analysis
Alc Vol: 
14.0 %
Acidity: 
5.3
Residual Sugar: 
9.1 g/L
Wine Background
Vineyard Region: 
This single vineyard wine is solely sourced from the d'Auvergne vineyard in the lower Wairau Valley Marlborough. With it's deep fertile loam soils the d'Auvergne vineyard has proven itselft as one of the natural homes for Gewurztraminer in Marlborough.
Vintage Conditions: 
The 2010 Marlborough growing season started wiht cool but stable weather through flowering. As a result the vines gave us an even fruit set but naturally lower yields.
Grape Variety: 
100% Marlborough Gewurztraminer.
Maturation: 
Matured on full fermentation lees for up to three months post fermentation in 100% stainless steel tanks.

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 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

2011 Mud House Marlborough Rose

$0.00

Vibrant aromas of strawberries and cream lead to a palate bursting with flavours of candyfloss and a hint of peppermint.

Tasting Notes
Colour: 
Subtle ruby pink.
Nose: 
Vibrant aromas of strawberries and cream.
Palate: 
The palate bursts with bright flavours of candy floss and hints of peppermint. The wine finishes with a cheeky note of of sweetness and fresh acidity.
Serve: 
Well chilled.
Peak Drinking: 
Drink now to 2013.
Suggested Food Match: 
Serve as an aperitif.
Wine Analysis
Alc Vol: 
12.5%
Acidity: 
6.4 g/L
Residual Sugar: 
5.6 g/L
Wine Background
Vineyard Region: 
The fruit for this wine was sourced from the Byrnes vineyard in Marlborough on free draining, alluvial soils.
Vintage Conditions: 
Marlborough was blessed with another exceptional year in 2011. Bud break was late Sept and was followed by a warm frost free spring. Adequate rainfall and temperatures meant shoots grew quickly and flowering was earlier than normal. After January, the season cooled which allowed for extended ripening.
Grape Variety: 
Pinot Noir
Maturation: 
100% stainless steel
Accolades
4 Stars/ Best Buy - Cuisine Magazine January 2012 (NZ) "Provencal in colour (pale salmon) with restrained floral scents, this wine leaves a delicate footprint. Minerally and lean, with a hint of sweetness, it is perfect with a salad Nicoise (close your eyes and you could be in St Raphael)"
4 Stars/ Best Buy - Cuisine Magazine January 2012 (NZ)

2011 Mud House Marlborough Pinot Grigio

$0.00

A true "kiwi" Pinot Grigio. Harvested early to retain the crisp citrus and apple flavours.

Tasting Notes
Colour: 
Pale straw
Nose: 
Fresh aromas of citrus and green apple with a touch of white peach.
Palate: 
Zesty flavours of lemons and granny smith apples fill the front palate. The lively acidity leads to a dry refreshing finish.
Serve: 
As chilled as possible.
Peak Drinking: 
This wine is best when it is young. Drink now-2013.
Suggested Food Match: 
Creamy salmon pasta with a fennel and orange salad.
Wine Analysis
Alc Vol: 
12%
Acidity: 
6.8
Residual Sugar: 
1g/L
Wine Background
Vineyard Region: 
The fruit for this wine was sourced solely from the d'Avergne Vineyard whcih is situated in Marlborough's lower Wairau Valley on moderaterly fertile, free draining clay soils.
Vintage Conditions: 
Bud break was late September and was followed by a warm, frost free spring. Adequate rainfall and warm temperatures meant the shoots grew quickly and flowering was earlier than usual. After January, the season cooled and the grapes used for this wine was harvested on the 15th March.
Grape Variety: 
100% Pinot Gris
Maturation: 
The grapes were gently destemmed and pressed before cold settling. After racking, the juice was cool fermeted with a selection of cultured yeast. After fermentation the wine was cold settled and fined using natural methods before being prepared for bottling.
Accolades
83 Points/ 3.5 Stars. "As the name suggest, this is an Italian style Pinot Gris ideally suited to partner elegant dishes. It's restrained on the nose but showing citrus, floral and flinty notes. The palate is taut and racy with gentle fruit intensity and a lingering crsip finish. At its best now to 2014" Sam Kim, Wine orbit
New release

Waipara Hills Marlborough Sauvignon Blanc 2011

$0.00

Sourced from both the Wairau and Awatere Valleys of Marlborough, this is a generous Sauvignon Blanc with lifted aromas of nettles, snow peas, guava and flint characters. The palate has a citrus and grapefruit approach followed by a mineral mid palate, elegant texture and long finish.

Tasting Notes
Colour: 
Pale yellow.
Nose: 
Nettles, snow pea, flint, wet stone and guava.
Palate: 
Citrus approach, grapefruit, mineral mid palate, long finish with good weight and texture.
Serve: 
Chilled to 4 degrees Celsius.
Peak Drinking: 
Made to be enjoyed young, fresh and crisp.
Wine Analysis
Alc Vol: 
13.0%
Acidity: 
7.5 g/L
Residual Sugar: 
2.2 g/L
Wine Background
Vineyard Region: 
Varous vineyards around the Marlborough region.
Vintage Conditions: 
An early start and a cooler growing season produced a longer season, yet the stable autumn allowed the fruit to be picked at just the right time. Harvested between 22nd March and 15th April 2011.
Grape Variety: 
100% Sauvignon Blanc
Maturation: 
Cleaned, settled juice fermented with a range of yeasts at cool temps (12-15oC) for approx three weeks, then racked off lees and kept chilled for three weeks before sulphuring and warming before blending.

Waipara Hills Marlborough Sauvignon Blanc 2010

$0.00

Another stunning season in Marlborough has generated this generous wine, with freshness and textrue that lives on the tongue long after each mouthful has been enjoyed.

Tasting Notes
Colour: 
Pale yellow/green
Nose: 
Enticing melon and guava aromas balanced with crisp nettle and citrus.
Palate: 
A generous palate full of rich tropical fruit combines with nettle and snow pea flavours, providing crisp acidity and a long finish.
Serve: 
Lightly Chilled
Peak Drinking: 
2010 - 2012
Wine Analysis
Alc Vol: 
13.5 %
Acidity: 
8.3 g/l
Residual Sugar: 
3.2 g/l
Wine Background
Vineyard Region: 
This wine was made from fruit of both the Wairau and the Awatere Valleys of Marlborough.
Vintage Conditions: 
After the success of the 2009 it was a pleasant surprise to see 2010 evolve into another great year for Sauvignon Blanc, with a long stable harvest season producing wines of complexity and generosity.
Grape Variety: 
100% Sauvignon Blanc
Maturation: 
Like most Sauvignon Blancs, this wine was made to be enjoyed while still young and fresh, without any further cellaring required.
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