an area where the collective knowledge amassed from, on the one hand, the interactions between the identifiable physical and biological environment, and on the other hand, applied viticultural practices, imparts distinctive characteristics on the products originating from that area” - International Organisation of Vine and Wine (OIV)
Cru scale. Five main « crus » : § Cramant & Avize, Chardonnay § Mailly, Pinot Noir § Aÿ & Dizy, Pinot Noir and Pinot Meunier The «Champagne Magic Triangle» In heart of an exceptional terroir preserved for the last 150 years 5 Champagne
delicate complexity • 20 % Chardonnay, for elegance and finesse. The best Chardonnays of the Côte des Blancs, the best Grand Cru Cramant plots • 40 % Pinot Noir, for its delicate structure • 40 % Pinot Meunier, to create harmony between the Chardonnay and the Pinot Noir, adding fruit and body • On average, Perrier-Jouët Grand Brut has been aged for three years in the cellars and has been dosed at 8 g to 11 g per liter. • 15% reserves wines are added to guarantee wine consistency from one year to the other
Winter followed by a warm Spring ensured good fruit set. The warm Summer meant that ripening slowed, leading to excellent flavour development while maintaining good acid levels. WINEMAKING After crushing the grapes, the must was chilled and the free run juice was drained, ensuring minimal skin contact. A cool fermentation with specially selected strains of yeast ensured that the delicate flavours characteristic of Riesling were retained. WINE ANALYSIS Alcohol: 11.5% Total acid: 6.4g/L pH: 2.98 OVERVIEW A refined and aromatic Riesling showcasing premium Eden Valley fruit. Careful winemaking and an absolute commitment to quality has allowed the quality of the Riesling to take centre stage. COLOUR Pale straw with bright green highlights AROMA Fragrant lime and green apple with a touch of jasmine TASTE Bright citrus with a slate-like long finish IDEAL DRINKING WINDOW Now to 2028
canes, shoot thinned , then later fruit thinned to one bunch per shoot and hand leaf plucked. • Harvesting - by hand taking fruit only from the chosen rows • Vinification – Whole bunch pressed in the wineries Coquard Champagne Press; 550 litres per tonne. Cold settled for 48 hours and racked for fermentation. • 50% fermented in French oak cuvees and Foudres balance in stainless steel. • Wild yeast fermentation and left on lees for eight months prior to bottling. Tasting Note • At almost a decade old, the Chosen Rows 2010 Sauvignon Blanc is still surprisingly fresh. Enticing aromas of tree-ripened nectarines, fig, spice notes and smoky flint. • Layers of exotic fruits, roasted hazelnut and spice seamlessly integrated to provide breadth and texture. The flavours linger with a clean freshness to the finish. Alc: 14.0% pH: 3.1 TA: 8.4 gpL 2010
(1897) Produced only in great vintages. The very best low-cropping vineyard blocks are targeted for selective hand harvesting to give wines with the greatest possible flavour, depth and concentration. More so than any other variety in Hawke’s Bay, Chardonnay can make great wines with very little intervention from the winemaker. WINEMAKING Hand harvested fruit from the Tuki Tuki & Terraces vineyards is whole bunch pressed and the juice run directly to barrel with no prior clarification step or any additions. Once in barrel, the juice is simply left to undergo wild fermentation and subsequent 11 month maturation period. TASTING NOTES A flavourful, multidimensional Chardonnay with a core of ripe stone fruit and fragrant citrus, overlaid with aromas of roasted nuts, toasted brioche, subtle creaminess and a hint of smoke. The palate is powerful yet restrained, with fine texture, great length and balanced fresh acidity. FOOD MATCHES Ideally matched to seafood, poultry and lighter game dishes. Church Road Grand Reserve Chardonnay 2017 Alc 13% pH 3.32 Ta: 6.35 g/l
Sustainable, sandy loam soil, 777 Pinot Noir, VSP, • Harvesting - Hand picked and optically sorted • Vinification – Fermented in stainless steel tanks, and basket pressed before racking into new French oak barrels for 17 months. A final racking to neutral oak for maturation before hand bottling in August 2018. Tasting Note • Deep and complex compote of cherry, plum and raspberry with some elegant toasted oak. The palate is rich and lush with expressive flavours of blackberry preserve and crushed strawberries while hints of allspice, clove and cardamom add complexity and ddepth. The tannins are fine-grained, leading to a long silky finish. Alc: 14.5% pH: 3.64 TA: 7.5 g/L
a Rioja classic. Quoted by Wine Spectator as one of the “150 wines from around the world that offer outstanding quality at $25 or less” published in Wine Spectator. COMPOSITION Made from Tempranillo, Graciano and Mazuelo. WINEMAKING AND AGEING Fermentation in stainless steel vats at a controlled temperature of around 28ºC. Maceration with skins for approximately 20 days. The wine spent 9 months in new French oak casks before rounding off its ageing in the bottle for 18 more months. • Drinks Business Global Rioja Masters: Gold Medal, Dominio de Campo Viejo 2015 • Catavinum World Wine & Spirits Competition, Gold Medal, Dominio de Campo Viejo 2015 TASTING NOTES Ruby red with a gold-tinged rim, deep, vibrant colour. Complex nose. It retains the ripe red-berry fruit aromas of blackberries, blueberries, and black plums extraordinary well. Gradually it opens up to reveal smoky, toasty wood nuances, with spices and hints of minerals and tobacco. Smooth mouth-feel, with sweet, polished tannins. A long, elegant, perfumed finish with final hints of coffee with chocolate. FOOD MATCHES Delicious with red meat, grills and roasts, game, mature and blue cheeses. Perfect to bring out the flavours of lamb stew and chestnut sauce. Dominio de Campo Viejo 2015 13.5% vol., pH= 3.64, TA=5.20 g/L
Tempranillo (as classified!) 630 meters above sea level. Soils are predominantly very poor, consisting of limestone and clay. • Harvesting - Hand picked into 10kg boxes. Optical berry sorting. • Vinification – Cold macerated over 4 days at 10c. Temperature controlled fermentation in stainless steels tanks with a further maceration of 7 days, post. Barrel aging for 12 months in French oak. A mix of 4yo and new. Light filtration. Tasting Note • Intense blackberry fruit, fresh plums, liquorice, and black currant with a fine spice lift. On the palate good structure and freshness. The wine is taut and focused; fragrant oak and spicy black fruit dominate to a long savoury finish. Alc: 14.5% YSIOS “LOS PRADOS” 2015
years old grown in predominantly sandy soils overlay red clay loams. These ancient lean soils produce low yields of incredibly high quality fruit. • Harvesting - Hand picked into half ton bins. • Vinification – Vinified as a single parcel and fermented on skins for 18 days before being pressed into barrel. Racked and returned to barrel post malo. 24 months in new French and American oak before bottling. Tasting Note • Plum, spice and clove notes, with a hint of vanilla and even roasted meat. Immediately supple, there is plum, spice and clove layered over chocolate and vanilla notes. Medium to full-bodied, the wine has an assertive texture with abundant fine tannins. Straight to the beef eye fillet! Alc: 14.7% pH: 3.52 TA: 6.7g/L ST HUGO VETUS PURUM BAROSSA SHIRAZ 2010
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