‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012

‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012

‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012

‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012 ‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012 ‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012
‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012 ‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012 ‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012
‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012 ‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012 ‘Rewa’ Reserve Méthode Traditionnelle Marlborough Blanc de Noir 2012
NZ$210.30 per 6-case per 6-case was

Tasting notes

A brilliant light gold in the glass, this complex yet elegant methode traditionalle displays an expressive nose of fresh and vibrant apple, hints of red berry fruits and underlying brioche and toasted hazelnut. The fine persistent bead and creamy mousse lead to a rich and weighty palate balanced with fresh, focused acidity and biscuity complexity derived from yeast autolysis. Elegant integration of primary fruit flavours with rich nutty, toasty characteristics lead this generous and rounded wine to a smooth, lively and lingering finish.

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Winemaking

Once at the winery, select Point Noir grapes are gently pressed using our modern membrane press, resulting in low-yields of juice with almost no detectable colour pick-up from the skins. This pressed juice is cold settled in tank for around 48 hours until brilliantly clear, before being racked into a small stainless steel tanks for fermentation. The fermentation is carried out at low temperatures with a neutral yeast, and once dry the wine is allowed to age on its lees for an extended period while undergoing malolactic fermentation. The resulting base wine is then filtered and ready for tirage - or bottling, with the secondary yeast ferment in the bottle (which creates the bubbles) lasting around three weeks. Once all the bottles are finished they are stored away in temperature controlled warehouse for 20 months on yeast lees, before disgorging in late August 2014. This process involves the lees being riddled from the bottle before topping, corking, labelling and release.

Viticulture

The Pinot Noir grapes for this wine are sourced exclusively from a select block in our Waihopai vineyard in Marlborough. This vineyard is characterised by ample sunshine and stony, free-draining alluvial soils. Grown entirely on clone 115, the vines receive meticulous hands-on management throughout the year including spur pruning, shot thinning and leaf plucking to 70% to maintain an open canopy. Yields are kept low, with harvesting carried out using a gentle selective process machine with results as good as, if not better than hand picking. The block was harvested on the 23rd March with the grapes arriving at the winery with a brix of 20.

Analysis

Vintage: 2012

Alcohol: 12.5%

pH: 3.15

T/A: 6.0g/l

R.S: 3.0g/L