Wines

• Pure Bronze Medal 2014 Romeo Bragato Awards
• Pure Silver Medal 2014 Air New Zealand Awards

Harvest

The grapes for our 2010 Pinot Noir were all hand-picked off our Bowl area. Sadly it didn’t take long to clear, as our now infamous New Year’s Day hailstorm took care of as much as 40% of the developing bunches. The silver lining showed in the bottled product however as the surviving fruit, with its thicker skins and deeper flesh layer, developed into a dark and intense Pinot.

The fruit reached maturity a few weeks before picking and although we were eager to get the fruit off the vineyard, our winemaker Matt Dicey, had specific flavour peaks in mind. We kept the birds at bay till near the end of April, our latest pick to date. With the help of some hearty pumpkin soup, the vines were cleared by ourselves and our Vanuatuan stalwarts.

Tasting Notes

The 2010 Pinot Noir has a lovely savoury edge and clear herbal tones. The fruit power and density are a clear indication of the lower crop levels. Wild raspberries and brambles are complemented by barrel spice.

Winemaking Considerations

The grapes for our 10 Pinot were all taken from our Bowl area (clones 113, 115). The grapes stayed in the fermenter for an average of 24 days, with temperatures peaking at 32 degrees. The wine was hand plunged and pressed off to French Oak barrels, where it stayed on full lees for 12 months. It underwent malolactic fermentation in early spring and was racked out of barrel in mid spring. Just prior to bottling, the wine was lightly fined with egg white.

Specifications

T/A 6gL pH 3.68 Alc. 13.9%

Produced to celebrate the 100 year history of the classic Luggate Red Bridge a beloved landmark, we felt our association with the Clutha River, our family history in the area and our branding was a great fit with this ruby beauty.

Harvest

It was all hands on deck again for Harvest 2012. The brilliant autumn days made picking a breeze after some scary spring frost and late summer rain. Who’d be a farmer?! April came up trumps with glorious golden days and big overnight dips to chilly early morning starts. These massive temperature shifts help remind the vines that winter is on its way and they pour all their remaining energies into ripening the fruit on the vine. Season ends like this often lead to remarkable flavour development and good natural acidity levels.

Tasting Notes

Our Red Bridge Pinot shows characteristics reminiscent of our sold out 2009. It is elegant and supple, with luscious red fruits of the forest. Herbacious overtones balance the offering.

Wine Making Considerations

The grapes for our 2012 Pinot came from our bowl area (clones 113 115). After picking and sorting, the grapes stayed in the fermenter for just under a month, with temperatures peaking at 29-30 degrees Celsius. The wine was hand plunged once daily during pre-fermentation and twice daily during fermentation. It was then pressed off and stored in French Oak, resting on lees for 10 months. It underwent malolactic fermentation in early spring and was racked out of barrel in mid summer. The resulting wine was lightly fined with egg white just prior to bottling.

Specifications

T/A 5.1gL pH 3.62 Alc. 13.8%

Harvest

Based on the sellout success of our first two Rosé vintages we’ve kept the same approach with our 2016. Its colour is a near-perfect match for the Welcome Swallow‘s chest after which it was named. Hand-picking of our premium Pinot Noir for this wine occurred near the end of April and we were ecstatic with the results.

Tasting Notes

Our 2016 Rosé shows crisp Eve apple and lush ripe strawberry characters on both the nose and palate. It carries the vibrant acidity of a juicy summer berry salad, with just a touch of fairy floss and has a lovely crisp finish. Bottled at the end of August, it is best enjoyed chilled on a summer blue sky day. Try matching it with some gorgeous poached salmon or a soft ripe white rind cheese.

Wine Making Considerations

Crafted by independent winemaker Debra Cruickshank who’s Cromwell based, Debra uses a traditional basket press to create her wines. This Rosé was processed in a single run hand crush and is unblended. It sat on skins for 5 days for flavour and colour development before being pressed off. A slow, cool ferment gives the wine balance, depth and a smooth finish. This is a VERY easy-drinking wine.

Specifications

T/A 6.75 pH 3.36 RS 12g/L Alc 12%

Harvest

We had our best harvest to date this year, with picking starting mid April and the last of some late Pinot Gris taken off May 1st. It seemed like a long, hot, classic kiwi summer this year in Central, but some heavier than anticipated rain events in February and March gave cause for disease concerns. Fortunately April proved brilliant and the sleepness nights evaporated. There was a definitive evening cooling to the latter part of the season and this lead to a lovely development of flavours.

Tasting Notes

Our 2012 Pinot Gris, despite only having two more grams of residual sugar than last year, is quite a different character. While the ’11 Pinot Gris was crisp, clean and zingy, the 2012 carries just enough residual sugar to make it smooth and easy on the palate. Nectarine and crisp red apple tones dominate, with a hint of orchard blossom. Some beautifully botrytised bunches has given this vintage a beautiful richness and complexity.

Wine Making Considerations

Processed in a reductive manner, the juice was settled over night and racked clean the following morning. The wine was fermented cool to help maximise varietal character. All components were left on gross yeast lees for four months post fermenation, with weekly stirring to help enhance the complexity and textural aspects of the wine. It was bottled in early September.

Specifications

T/A 7.4 pH 3.3 RS~5g/L Alc. 14%

Harvest

After a weird and wonderful 2015 season, the fruit for this blend was processed last of all. A final hard frost put paid to any thoughts of further natural sugar development and the fruit came of clean and clear.

Tasting Notes

The G-Spot is an Off-Dry Aromatic blend of 65% Pinot Gris, 22% Riesling and 13% Gewürztraminer. Savour flavours of wild pear and Turkish delight over a spice backdrop. All of these varietals feature a ‘G’ in their names and, when blended in harmony truly hit the right spot.

Wine Making Considerations

Hand-harvested and picked in the cool of the early morning, the 2015 fruit came into the winery clean and bursting with flavour. This vineyard blend was treated as naturally as possible, with deliberately minimal intervention. It was whole-bunch pressed and then wild fermented on full solids. Ferment was stopped by chilling when the wine appeared in harmony.

Specifications

RS 11g/L Alc. 13.5

Harvest

The last grapes to be picked, the Riesling overcame a number of challenges this year including fierce wind damage and some irrigation faux pas. Despite this, on picking the surviving fruit looked great and we kept the entire crop for the Swallows Crossing label. The fruit was harvested with the intention of making a slightly drier Riesling than the last vintage.

Tasting Notes

Perfumed citrus blossom and zesty lime notes. This wine is clean and linear with lovely flow and balance. Satsuma Mandarin entry with a nice touch of sweetness, lovely textured palate with supple sherbet acidity.

Wine Making Considerations

Hand-harvested and picked in the cool of the early morning, the 2015 Riesling came into the winery clean and bursting with flavour. It was cold-settled for 11 days prior to racking for fermentation to help enhance palate weight further. Fermented cool to retain maximum varietal expression, it was stopped at 10 grams per litre by chilling to achieve a nice balance between the fruit’s natural acidity and its residual sugar.

Specifications

RS – 10g/L
pH – 2.91
TA – 7.2