Tiki Single Vineyard

The Single Vineyard wines are made from a single parcel of fruit that we believe best represents the vineyard and its unique location. Only the very best parcels of fruit from harvest are identified by the wine maker and viticulturist to create this elegant range. The soils of the single vineyards and their unique climate provide a distinctive flavour and elegance to the wines. The range features a Hawke’s Bay Chardonnay sourced from an inland valley in the region where the climate is naturally cooler.

Single Vineyard MB SB 2017

Marlborough
Sauvignon Blanc 2017

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Single Vineyard MB PG 2017

Marlborough
Pinot Gris 2017

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Single Vineyard HB Chard 2018

Hawkes Bay
Chardonnay 2017

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Single Vineyard MB PN 2014

Marlborough
Pinot Noir 2014

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Tiki Single Vineyard Sauvignon Blanc 2017 - Marlborough

In its setting at the north-eastern tip of New Zealand's South Island 40 degrees south of the equator, Marlborough lies parallel with some of the northern hemisphere's major wine growing regions. As the country's largest grape growing and wine making region, it produces close to 75 per cent of wine exports.

COLOUR

Pale straw yellow

NOSE

A powerful nose of peach, citrus and passionfruit aromas complexed with some sweaty notes. Pungent and powerful aromatics – sweet citrus, meyer lemon and grapefruit, juiced green apple then a tropical note of pineapple core and passion fruit.

PALATE

The palate is intense with excellent mouth feel and texture leading to a long lingering finish enhanced by vibrant acidity. Finishing full, with a firm acidity that is well balanced by a touch of residual sugar and a solid fruit core that reflects the aromatics. A ripe, luscious wine exhibiting sweat, tropical fruit characters with just a hint of the classic Sauvignon Blanc herbaceousness in the background. Overall a tasty and juicy wine with great length and richness.

REGION

100% of the fruit for this wine was sourced from our River Terrace vineyard in the Upper Wairau Valley in Marlborough.

VINTAGE

The 2016 Vintage in the Upper Wairau was one of the best in the last decade. Warm daytime temperatures, tempered by cool nights, provided the ideal conditions for creating intense flavours while retaining fine acidity and elegance in the wines. As a result of these conditions, the flavour profiles tended more to tropical with very little greenness. Picking commenced the first week of April.

WINEMAKING

The Single Vineyard wine is only made when climatic conditions allow the full expression of the vineyard characters – 2016 was an ideal vintage to achieve this. The fruit was harvested at maximum flavour as assessed by our winemaker through frequent tasting in the vineyard. Harvested in the cool of the evening, the fruit was very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using yeast renowned for their ability to enhance the Sauvignon Blanc aromas through the release of aromatic thiols. A balanced amount of residual sugar was left in the wine to complement the palate weight and structure. Early bottling was carried out to ensure the capture of the intense varietal aromas and flavours.

WINEMAKER

Evan Ward

GRAPE VARIETY

100% Sauvignon Blanc

Maturation

100% stainless steel fermentation/maturation.

WINE ANALYSIS

Alc Vol: 13.70%
Acidity (TA): 7.40g/l
pH: 3.20
Residual Sugar: 9.0g/l

PEAK DRINKING

2016/18 – will continue to develop for a further 5 years

SUGGESTED FOOD MATCH

Fresh oysters with wasabi tartare

Single Vineyard MB SB 2017

Tiki Single Vineyard Pinot Gris 2017 - Marlborough

In its setting at the north-eastern tip of New Zealand's South Island 40 degrees south of the equator, Marlborough lies parallel with some of the northern hemisphere's major wine growing regions. As the country's largest grape growing and wine making region, it produces close to 75 per cent of wine exports.

COLOUR

A delicate, pale straw gold

NOSE

Very aromatic with fruit aromas of ripe pear and quince and spicy notes

PALATE

This wine is refined and well-balanced with a full palate with the ripe fruit flavours counter balanced by a soft phenolic structure. The finish is dry with lingering flavours enhanced by a low pH and moderate acidity which provide the wine an element of minerality.

REGION

100% Marlborough

VINTAGE

Ideal weather conditions led up to harvest in early April. The fruit was in perfect condition and packed with flavour. The growing season also provided the requisite large diurnal temperature fluctuations that maximise the varietal flavours of Marlborough Pinot Gris.

WINEMAKING

The fruit was harvested at maximum flavour which and de-stemmed to the press where only the light, free run juice was removed to eliminate harsh phenolic extraction. Cold settling was followed by selection of only the clear juice for this wine which was then fermented at low temperatures using yeast renowned for their ability to enhance the Pinot Gris aromas. A small amount of residual sugar was left in the wine to complement the palate weight and structure.

WINEMAKER

Evan Ward

GRAPE VARIETY

100% Pinot Gris

Maturation

100% stainless steel fermentation/maturation.

WINE ANALYSIS

Alc Vol: 13.50 percent
Acidity (TA): 6.20g/l
pH: 3.31 g/l
Residual Sugar: 6.60 g/l

PEAK DRINKING

2014/16 – This wine will continue to develop for a further five years from vintage date.

SUGGESTED FOOD MATCH

Ideal as an aperitif or with grilled white fish such as snapper or gurnard with fresh salad and aioli.

Single Vineyard MB PG 2017

Tiki Single Vineyard Chardonnay 2017 - 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

An elegant blend of aromas from Chardonnay fruit, integrated toasty oak and yeast lees along with subtle malolactic fermentation aromas.

PALATE

A complex Chardonnay exhibiting strong 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 and this, combined with the flavours of the best oak barrels provides a wine of density and depth.

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 harvested at optimum ripeness and transported quickly to the winery. It was then gently 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 40% 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 Clone 15

Maturation

100% barrel fermentation and maturation for eleven months

WINE ANALYSIS

Alc Vol: 13.5%
Acidity (TA): 6.3 g/l
pH: 3.48
Residual Sugar: Dry

PEAK DRINKING

2016/18 – will continue to develop for a further 5 years

SUGGESTED FOOD MATCH

Perfect with light and delicate food such as raw and lightly cooked shellfish like prawns, steamed or grilled fish, fish pâtés, fish, chicken or vegetable terrines and pasta or risotto with spring vegetables.

Single Vineyard HB Chard 2018

Tiki Single Vineyard Pinot Noir 2014 - Marlborough

In its setting at the north-eastern tip of New Zealand's South Island 40 degrees south of the equator, Marlborough lies parallel with some of the northern hemisphere's major wine growing regions. As the country's largest grape growing and wine making region, it produces close to 75 per cent of wine exports.

COLOUR

Bright dark cherry red

NOSE

Dark cherry and fungal, forest floor aromas with subtle oak.

PALATE

Smokey, leathery notes with complex fruit well integrated with toasty oak flavours. These flavours are enhanced by a acid-tannin balance that gives good length,making this an ideal food wine.

REGION

100% Rewa Vineyard,Upper Wairau Valley, Marlborough

VINTAGE

Ideal weather conditions led to a harvest that started in early April. The season also provided the requisite large diurnal temperature fluctuations that maximise the varietal flavours of Marlborough Pinot Noir.

WINEMAKING

The fruit was de-stemmed without crushing to retain a percentage of whole berries in the ferment. Fermentation was carried out in small fermenters with twice daily gentle plunging of the cap to extract colour and tannins. Further maceration post-ferment and prior to pressing has
enhanced the palate with soft tannins. After malolactic fermentation the wine underwent a period of 12 month’s oak maturation in 30 percent new French oak barriques, prior to fining with egg whites to soften and round the palate.

WINEMAKER

Evan Ward

GRAPE VARIETY

100% Pinot Noir

Maturation

100% stainless steel fermentation/maturation.

WINE ANALYSIS

Alc Vol: 12.60 percent
Acidity (TA): 6.10g/l
pH: 3.44 g/l

PEAK DRINKING

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

SUGGESTED FOOD MATCH

Duck pappardelle or a spring lamb rack with mushrooms and seasonal vegetables.

Single Vineyard MB PN 2014