JEALOUS SISTERS Sauvignon Blanc 2013

In the vineyard

The grapes were grown at the Boyd, Cliffs and Dakin's Road blocks. The vines are all trained with 3-cane VSP trellis systems to allow sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines practically self regulate, giving an optimal balance of crop size and ripened fruit. We used a combination of hand picking and machine harvesting depending on the site, and processed the fruit with care to maximise quality and site expression.

In the winery

The grapes arrived at the winery in good condition and were quickly processed to maintain quality. We used soft pressing to ensure harsh tannins weren't extracted from the skins. The juice was chilled to 8°C for three days to enable cold settling and remove any unwanted solids. We then fermented the clean juice in two separate stainless steel tanks at different temperatures to give a greater complexity of flavours. The wine remained on the lees for two months after fermentation to build the palate-weight and texture before final clarification and bottling.

IN THE GLASS

A typical Wairarapa Sauvignon Blanc nose of Granny Smith apples, green capsicum and lemonade . There is a citrus note of lemon peel that complements the mineral undertones and length of the palate. The wine is crisp and fresh with a restrained elegance. Drink now, or cellar for up to two years.

pH: 3.13, TA: 6.0g/l, residual sugar: 1.6g/, alcohol: 13.0%.

JEALOUS SISTERS Pinot Noir 2012

IN THE VINEYARD

The grapes were grown at our various Dakins Road blocks with a small quantity from our Bideford block. A variety of clones (Dijon, 10/5 and Abel) give a well balanced wine that expresses opulent, dark fruit and savoury, spicy elements. We hand picked all the fruit and processed it with utmost care to ensure maximum quality and site expression.

IN THE WINERY

The fruit was crushed and destemmed with about 40% of the fruit left as whole berries. The fruit was gravity fed into small open top plastic fermenters. All clones were vinified and matured in separate batches and only blended together at the very last stage of winemaking. Yeasts were inoculated and the ferments plunged twice daily to help soft extraction of colour and tannins from the skins. We gave a post-ferment maceration for up to two weeks to allow optimal body and structure in the wine. The wine was then matured in individual batches for 10 months before final blending. No finings were needed and the wine is a true expression of minimalist intervention, site-specific winemaking.

IN THE GLASS

The wine has an initial brightness and clarity of fruit , before the darker, brooding notes come out on the nose. Black cherry and dark plum come forward on the palate, with a softness and suppleness of ripe tannins giving a rounded structure and lasting aftertaste. Some bright red berry flavours are balanced with subtle spice and savoury characteristics that enhance and lengthen the palate. Drink now or cellar for up to five years.

JEALOUS SISTERS Pinot Gris 2012

In the vineyard

The grapes were grown at the Boyd, Dakins Road and Winery blocks. The vines are all trained with 2-cane VSP trellis systems that allow optimal ripening with sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines are now almost self regulating to ensure an optimal balance of crop size and perfect ripening. All the fruit was hand picked and processed with care to ensure maximum quality and site expression.

In the winery

The grapes arrived at the winery in perfect condition and were quickly processed to ensure no loss of quality took place. A soft pressing action was used to ensure no harsh tannins were extracted from the skins. The juice was chilled to 8C for three days for cold settling to take place and remove any unwanted solids. The clean juice was then fermented in two separate stainless steel tanks at different temperatures to give a greater complexity of flavours. The wine remained on the lees for two months after fermentation to help build the palate-weight and rich texture of the wine before final clarification and bottling.

In the glass

A lovely bouquet of yellow peach, loquat and nectarine opens up to a musky floral and cinnamon spice nose. The palate is rich and rounded with a soft mealy character from the extended lees contact. The juicy nectarine characters give the palate a real fleshiness that finishes on a subtle spicy note. Drink now, or cellar for up to two years

pH 3.44; TA 6.04g/l; RS 3.53g/l; Alc 13%