Waimea Range Porfolio by TiZwine.com

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WAIMEA

#'$2(.)0)":+');"788<" 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 prepressing 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.

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

UPC: RRP:!

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

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AC!

WAIMEA

:'//,+"F,/3,)&,D" #'$2(.)0)":+');"7889" 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 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

UPC: RRP:"

! A_!

We wanted to make a distinctive food–friendly Sauvignon with both fresh Sauvignon characters and subtle barrelderived 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.

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WAIMEA

5()0&"6/(%"7889" 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.

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. 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.

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

UPC:

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

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WAIMEA

G+'%%(;"?(,%+()."7889" 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.

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 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.

Technical Details Varietal:

100% Riesling

Alcohol:

13 %

Acidity:

8.85 g/L

pH:

3.13

Res Sugar:

21.8 g/L

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.

Released:

December 2008

Recent Accolades

UPC:

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’.

• 5 STARS Winestate Regional Tasting 2010

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WAIMEA

H/E"?(,%+()."788I" 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.

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 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

Technical Details Varietal:

100% Riesling

Alcohol:

13 %

Acidity:

7.3 g/L

pH:

3.05

Res Sugar: Released:

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

3.5 g/L

GOLD Liquorland Top 100 2009

March 2007

GOLD International Cool Climate Wine Show 2009

UPC:

GOLD Air New Zealand Wine Awards 2008

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HIGHLY COMMENDED Sydney International Wine Competition 2009

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WAIMEA

6$/1$/J&/'3(),/" 7889" 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 offdry 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.

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. 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 wholebunch 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.

Technical Details Varietal:

100% Gewurztraminer

Alcohol:

14.5 %

Acidity:

6.0 g/L

pH:

3.85

Res Sugar:

6.3 g/L

Released:

November 2008

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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 ! ! !

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ELITE GOLD Air NZ Wine Awards 2009 TROPHY & GOLD New Zealand International Wine Show 2009 GOLD International Aromatic Wine Competition 2008

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WAIMEA

G>'/D0))'E"7889" 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.

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 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 wholebunch pressed and briefly settled to remove some but not all of the solids.

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

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

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GOLD Air NZ Wine Awards 2009 BLUE GOLD Sydney International 2010

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WAIMEA

K(0.)(,/"7889" 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.

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 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.

Technical Details Varietal:

100% Viognier

Alcohol:

13 %

Acidity:

6.0 g/L

pH:

3.70

Res Sugar:

10.1 g/L

Released:

November 2008

UPC:

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.

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WAIMEA

LD,+"788<" 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.

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! 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.

Technical Details

Winemaking Notes Varietal:

Riesling 47%, Pinot Gris 38%, Gewurztraminer 15%

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.

Alcohol:

13 %

Acidity:

6.0 g/L

pH:

3.70

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.

Res Sugar:

10.1 g/L

Released:

January 2010

UPC:

Recent Accolades ! !

5 STARS Winestate Magazine 2009 5 STARS Cuisine Magazine 2010

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WAIMEA

M'&,"B'/2,%&"?(,%+()." 788I" 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.

Technical Details

Winemaking Notes

Varietal:

100% Riesling

Alcohol:

10.6 %

Acidity:

6.75 g/L

pH:

3.84

Res Sugar:

84 g/L

Released:

March 2007

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.

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WAIMEA

5()0&"?0%,"788<" 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!

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! 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.

Technical Details

Winemaking Notes 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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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’.

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WAIMEA

5()0&"N0(/"7889" 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.

Harvest Details

The 2007/8 growing season was notable for its extremes. 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 secondearliest 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 Technical Details Varietal:

100% Pinot Noir

Alcohol:

14.0 %

Acidity:

6.75 g/L

pH:

3.77

Res Sugar:

<1 g/L

Released:

April 2009

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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 handplunged 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.

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WAIMEA

:'//,+"#,+,;&(0)""" 5()0&"N0(/"7889" 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.

Harvest Details

The 2007/8 growing season was notable for its extremes. 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 secondearliest 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 Technical Details Varietal:

100% Pinot Noir

Alcohol:

14.0 %

Acidity:

6.60 g/L

pH:

3.74

Res Sugar:

<1 g/L

Released:

June 2009

UPC: RRP:!

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

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WAIMEA

O,/+0&"G'*,/),&"788I" 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

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

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

UPC: RRP:!

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WAIMEA

O,/+0&"O'+*,;"7889" 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

Technical Details

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 Varietal:

Merlot 70% Malbec 30%

Alcohol:

13.0 %

Acidity:

6.0 g/L

pH:

3.56

Res Sugar:

<1 g/L

Released:

April 2010

UPC: RRP:!

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 !

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WAIMEA

H0+;,&&0"7889" 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 The 2007/8 growing season was notable for its extremes. 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 a good fruit-set.

Summer brought drought conditions, leading to our secondearliest 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 destemmed 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.

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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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.

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WAIMEA

#E/'>"7889" 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 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 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.

Technical Details Varietal:

100% Syrah

Alcohol:

14.0 %

Acidity:

5.55 g/L

pH:

3.67

Res Sugar:

<1 g/L

Released:

July 2009

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.

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