Tiki Koro

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

Tiki Koro Chardonnay Hawkes Bay14

Hawkes Bay
Chardonnay 2014

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Tiki Koro Pinot Noir Central Otago14

Central Otago
Pinot Noir 2014

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Tiki Koro Chardonnay 2014 - Hawkes 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. Partial malolactic fermentation has helped to soften the wine while still retaining a firm backbone of acidity to enhance aging potential and freshness in the mouth.

REGION

100% Hawke’s Bay

VINTAGE

The weather conditions were perfect for bringing the Chardonnay fruit to full maturity while still retaining a good level of natural acidity to ensure freshness and flavour. Thanks to the earlier maturity of this block the fruit was able to be picked before the mid-season rains that occurred this year.

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 selection of Chardonnay yeast and then went through a partial malolactic fermentation to add complexity to the palate. After ferment, the wine was aged for eleven months on yeast lees with fortnightly stirring to encourage extraction of yeast mannoproteins to aid with palate weight and roundness.

WINEMAKER

Evan Ward

GRAPE VARIETY

100% Chardonnay Mendoza Clone

Maturation

100% barrel fermentation and maturation for eleven months

WINE ANALYSIS

Alc Vol: 13.5%
Acidity (TA): 7.1 g/l
pH: 3.32
Residual Sugar: Dry

PEAK DRINKING

2016/18 – May be cellared for a further five years from 2018.

SUGGESTED 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.

Tiki Koro Chardonnay Hawkes Bay14

Tiki Koro Pinot Noir 2014 - 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 fine-grained 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% Wanaka, Central Otago

VINTAGE

After a mild and dry winter the season commenced with budburst starting in the 2nd week of October. A very unsettled and cool October followed with multiple snowfalls on the hills for most of the month. Improving weather in early November, along with warm temperatures and good soil moisture, ensured rapid growth and perfect conditions for canopy development. Flowering started in mid to late December resulting in fairly even fruit set and good crop loads. Fruit thinning was carried out in early February adjusting crop levels to an average of 4 to 4.5 tons per hectare. Great autumn weather carried through into late April. Mild, dry and relatively frost free conditions were ideal for ripening, allowing blocks and clones to be individually harvested at optimal levels of ripeness and physiological maturity.

Harvest commenced on the 23rd of April and concluded on the 2nd of May.

WINEMAKING

The fruit was fermented in small parcels with 15% 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 eleven months in small oak barriques. The wine had such perfect balance that no fining was done.

WINEMAKER

Maude Wines

GRAPE VARIETY

100% Pinot Noir

Maturation

100% stainless steel with oak barriques for eleven months

WINE ANALYSIS

Alc Vol: 14.3 per cent
Acidity (TA): 6.0 g/l
pH: 3.50

PEAK DRINKING

2016/18 – May be cellared for a further five years from 2018.

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.

Tiki Koro Pinot Noir Central Otago14