Tiki KORO

KORO is Māori for grandfather and this range is named in honour of Royce McKean’s great-great-great-grandfather, Chief Tiki Tere Mihi. This is our most exclusive range and currently has a Central Otago Pinot Noir and a Hawke’s Bay Chardonnay. The Koro range wines are individually hand- crafted from grapes harvested at optimum ripeness and made in very limited quantities. 

Koro Chard HB 18

Hawke's Bay
Chardonnay 2018

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Koro PN CO 18

Central Otago
Pinot Noir 2018

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Tiki Koro HB MCS 2015

Hawke's Bay
Merlot Cabernet Sauvignon 2015

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Tiki Koro WP PN 2016

Waipara
Pinot Noir 2016

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Tiki KORO Chardonnay 2018 - Hawke's Bay

Hawke's Bay is the oldest wine region in New Zealand and the second largest. Located at 39.4°S, in the North Island of New Zealand, our climate is maritime and similar to Bordeaux. This region is well known for their rich, complex Chardonnays

COLOUR

A delicate, pale straw green.

NOSE

Exhibits a very strong combination of Mendoza Chardonnay fruit, complex toasty oak and yeast lees along with subtle malolactic fermentation aromas.

PALATE

A full-flavoured Chardonnay delivering clear varietal flavours supported by a fullness and creaminess derived from extended time on yeast lees in barrel. Full malolactic fermentation has helped to soften the wine and add complexity of flavour that is supported by a smoky oak background from the barrel-aging.

REGION

100% Hawke’s Bay, 120m elevation.

VINTAGE CONDITIONS

The weather conditions were variable with some rain pressure late in the season. However the warm summer allowed the Chardonnay fruit to attain full maturity while still retaining a good level of natural acidity to ensure freshness and flavour. Climatically there were a few challenges but nonetheless harvest decisions were able to be made on flavour ripeness.

WINEMAKING

The fruit was hand- harvested at optimum ripeness and transported quickly to the winery. It was then whole-bunch pressed using a Champagne cycle with no press cuts. Pressing was followed by cold settling to clarify the juice. The clear juice was fermented in 70% new French Oak Barriques with a specialty Chardonnay yeast and then went through a full malolactic fermentation to add complexity to the palate. After fermenting in barrel, the wine was aged for ten months on yeast lees with fortnightly stirring to encourage extraction of yeast mannoproteins that aid with palate weight and roundness.

WINEMAKER

Evan Ward

GRAPE VARIETY

100% Chardonnay, Mendoza Clone.

MATURATION

100% barrel fermentation and maturation for ten months.

WINE ANALYSIS

Alc Vol: 13.50% vol
Acidity (TA): 5.1 g/l
pH: 3.47 g/l
Residual Sugar: Dry

PEAK DRINKING

2019/22 - will continue to develop for a further five years.

FOOD MATCH

Perfect with seafood with rich cream-based sauces or roast chicken. For a speciality cheese match try Parmesan, Aged Cheddar or Aged Gouda.

AWARDS

5 Stars, Wine Orbit, February 2019

Koro Chard HB 18

Tiki KORO Pinot Noir 2018 - Central Otago

Central Otago is the most southerly grape-growing region in the world. Located at 45º south, it shares unique geographical and climactic conditions with some of the world’s most prestigious wine-producing regions. Burgundy and the northern Rhone in France, and Oregon’s Willamette Valley in the SA, are all at latitudes between 45º and 47º north.

COLOUR

Intensely and brightly coloured wine with a deep red/purple hue.

NOSE

Aromatically savoury with delightful earthy, forest floor aromas, a touch of truffle with supporting plummy, dark red fruit notes.

PALATE

An exceptionally balanced wine showing a lovely integration of finegrained tannins and full fruit flavours. The palate is full bodied with marvellous texture and length resulting in a wine that has intensity to match fuller flavoured dishes.

REGION

100% Central Otago

VINTAGE CONDITIONS

It was an amazing season that is rarely seen in this region. Growing degree days were the highest of any winemaking region in New Zealand and subsequently the fruit ripened up to a month earlier than usual. Perfect warm, dry conditions prevailed which allowed the Pinot Noir to attain full ripeness with acid levels being somewhat lower than normal.

WINEMAKING

The fruit was fermented in small parcels with up to 15-20% whole bunches included in the ferment to give lifted aromatics and structure. Hand plunging was carried out daily during ferment and the total maceration time was four weeks which allowed extended time for tannin extraction. After pressing, the wine was aged for ten months in small French oak barriques where it went through malolactic fermentation. The wine had such perfect balance that no fining was done and only a coarse filter was used at bottling.

WINEMAKER

Evan Ward

GRAPE VARIETY

100% Pinot Noir

WINE ANALYSIS

Alc Vol: 14.0 %
Acidity (TA): 5.7 g/l
pH: 3.58 g/l
Residual Sugar: dry

PEAK DRINKING

Drinking well now but will continue to develop for a further five years from vintage date.

FOOD MATCH

Pinot Noir can be enjoyed with an extraordinary variety of dishes. This wine is best suited to full-flavoured dishes such as venison with savoury sauces, roast duck or a pork loin served with potatoes and herbs.

AWARDS

5 Stars, Wine Orbit, February 2019

Koro PN CO 18

Tiki KORO Merlot Cabernet Sauvignon 2015 - Hawke's Bay

Hawke's Bay is the oldest wine region in New Zealand and the second largest. Located at 39.4°S, in the North Island of New Zealand, our climate is maritime and similar to Bordeaux. This region is well known for their rich, complex Chardonnays

COLOUR

A deep garnet red

NOSE

Ripe aromatics of plums and dark fruits with a smoky, oaky tannin complexity.

PALATE

The Merlot, that dominates the blend, contributes a plumminess to the fruit spectrum while hand-crafting using French oak has added palate and aromatic complexity.  The palate is richly textured and finishes with great length of fine, structural tannins that are a hallmark of the sub-region.

REGION

100% Hawke’s Bay

VINTAGE

The growing season weather conditions were perfect for bringing the fruit to full maturity. The large diurnal temperature fluctuations have provided excellent ripeness while still retaining elegant fruit flavours.

WINEMAKING

The grapes were grown under organic management and the wine was made following organic principles, from hand-picked fruit sourced from Hawke’s Bay vineyards whose deep, well-drained shingle soil structure encourages the fruit to optimise its tannin levels.  Batches were fermented separately, mostly with indigenous yeast, and then a period of post-ferment maceration was observed to help tannin extraction and development.  The batches were individually basket-pressed and all had a full malolactic fermentation.  Oak aging for 18 months was followed by blending then several months in tank to harmonise prior to fining and bottling.

WINEMAKER

Contract

GRAPE VARIETY

 75% Merlot & 25% Cabernet Sauvignon

Maturation

Premium French oak maturation for 18 months.

WINE ANALYSIS

Alc Vol: 13.5 %

Acidity (TA): 5.8 g/l

pH: 3.54g/l

Residual Sugarless than 1g/l

PEAK DRINKING

2018/21 - will continue to develop for a further 5 years.

SUGGESTED FOOD MATCH

This wine can be enjoyed with an extraordinary variety of dishes but is best suited to full-flavoured food such as braised lamb shanks or slightly charred barbecued beef.

AWARDS & REVIEWS

5 STARS Wine Orbit, December 2017

4 STARS Raymond Chan, December 2017

Tiki Koro HB MCS 2015

Tiki KORO Pinot Noir 2016 - Waipara

The Waipara Valley is snuggled in the lee of the Teviotdale hills that provide protection from cool easterly winds but are open to the warming northwest winds. The protective Southern Alps ensure low rainfall, abundant sunshine and often very warm summers. The hot, dry nor’wester winds are tempered by the cooling sea breezes and the occasional cold southerly fronts.

COLOUR

Bright, dark cherry red.

NOSE

Richly fruited and beautifully expressed, the bouquet shows dark berry, game, black olive and toasted almond characters. 

PALATE

Displaying excellent fruit concentration and weight, wonderfully enhanced by supple mouthfeel and fine tannins. The wine offers elegance as well as loads of delectable fruit flavours.

REGION

100% Waipara, Canterbury

VINTAGE

2016 was a great vintage for pinot. Our crops were balanced and the summer was not too hot or cold with an amazing long and dry autumn that let the grapes develop to ultimate ripeness to create this
bold wine. 

WINEMAKING

Traditional Burgundian methods were used for vinification & elevage. A proportion of the whole bunch was placed at the bottom of the vats, with destemmed berries on top. One week cold soak was followed by a natural fermentation during which time the floating cap of skins was plunged twice daily. After fermentation, the wine was tasted daily to determine the day of press. Total cuvaison was around three weeks. It was gently pressed pneumatically then aged in French oak for 18 months on yeast lees. The Malolactic fermentation occurred naturally in spring.

WINEMAKER

Contract

GRAPE VARIETY

100% Pinot Noir.

WINE ANALYSIS

Alc Vol: 14.2 %
Acidity (TA): 6.0 g/l
pH: 3.6 g/l
Residual Sugar<1g/l

PEAK DRINKING

Drinking well now but will continue to develop for a further five years from vintage date.

SUGGESTED FOOD MATCH

Pinot Noir can be enjoyed with an extraordinary variety of dishes. This wine is best suited to full-flavoured dishes such as venison with savoury sauces, roast duck or a pork loin served with potatoes and herbs.

AWARDS & REVIEWS

92 points James Suckling, Oct 2018

Silver, Sommelier Wine Awards, May 2018

5 STARS Wine Orbit, January 2018

4 STARS Raymond Chan Wine Reviews, December 2017

Tiki Koro WP PN 2016