New Zealand is not a prodigious producer of wine (less than 1% of the worlds output) but has a very wide range. The country's first success was with Sauvignon Blanc in 1977 but the nature of New Zealand allows it to grow Bordeaux-style blends and Syrah, in Hawke's Bay and the north to the Pinot Noir and Riesling grapes grown in the south. The maritime climate of the whole country moderates hot summers and keeps the winters mild. The generally cool nights mean that the grapes have more acidity than would other wise be the case. Four-fifths of New Zealand wines are made by small producers spread over the country.
The fruit was grown at Wrekin Terrace Vineyard in the Brancott Valley, a valley floor site on gravelly clay-loam soils. The grapes were pressed using low maceration press cycles, then the clear juice racked to fermentation vessels. Half of the juice was inoculated in a stainless steel tank using cultured yeast and the balance was filled into French oak barriques where it endure…
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