Tiki Single Vineyard Sauvignon Blanc 2018 - 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 percent of wine exports.

COLOUR

A delicate, pale green/gold

NOSE

Ripe tropical aromas and hints of passionfruit are underpinned by elements of grapefruit and gooseberry that add zingy, citrusy notes.

PALATE

A complex blend of ripe tropical flavours with components of nashi pear and citrus that has been derived from the careful selection of various areas of our best blocks in the Waiata Vineyard, situated in the Waipara Valley. The full flavours and tight structure of the palate reflect the intrinsic qualities of the Waipara Valley vineyard. The wine has a broad spectrum of flavours, from ripe tropical through gooseberry, which is supported by a refreshing acidity and perfectly balanced residual sugar.

REGION

100% Waipara, North Canterbury

VINTAGE CONDITIONS

The 2018 Vintage in the Waipara Valley was typified by warm daytime temperatures, tempered by cool nights. An ideal summer ensured great vine health and fruit condition. The slightly later maturity of the Sauvignon Blanc meant that the fruit was in good condition to withstand the late-March rains. Harvesting of fruit was carried out in the second week of April

WINEMAKING

The fruit was harvested from specific areas outstanding for their flavour profile. Timing of harvest was at optimum flavour and balance as assessed through frequent tasting in the vineyard by the winemaker. 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 a range of yeast renowned for their ability to enhance the Sauvignon Blanc aromas. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.

WINEMAKER

Evan Ward

GRAPE VARIETY

100% Sauvignon Blanc

MATURATION

100% stainless steel fermentation

WINE ANALYSIS

Alc Vol: 12.6 %
Acidity (TA): 7.3 g/l
pH: 3.30 g/l
Residual Sugar: 5.1 g/l

PEAK DRINKING

2019/2020. This wine will continue to develop for a further five years from vintage date

FOOD MATCH

Oysters, prawns, fresh crab or simply grilled fish.

AWARDS

5 Stars, Wine Orbit, December 2018

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 percent of wine exports.

COLOUR

A delicate, pale straw gold

NOSE

An elegant rendition, the bouquet shows ripe apple, poached pear, dried flower, and mixed spice characters.

PALATE

The palate is finely textured and delicately fruited. This is a drier style of Pinot Gris with an attractive minerally spine of acidity The wine displays youthful charm and delightful drinkability. 

REGION

100% Marlborough

VINTAGE

 The 2017 Vintage in the Upper Wairau was typified by warm daytime temperatures, tempered by cool nights. These provided the ideal conditions for creating varietal flavours while retaining fine acidity and elegance in the wines. Harvest commenced the third week of April just prior to the late season rainfalls in the area.

WINEMAKING

The Single Vineyard wines are only made when climatic conditions allow the full expression of the vineyard characters. The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by our winemaker - for Pinot Gris, this occurs late in the ripening process. It 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 Pinot Gris aromas. A balanced 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: 13.4 percent

Acidity (TA): 5.8 g/l

pH: 3.32 g/l

Residual Sugar: 7.5 g/l

PEAK DRINKING

2018/19 – 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.

AWARDS & REVIEWS 

4.5 STARS Wine Orbit, December 2017.

4 STARS Michael Cooper

Tiki Single Vineyard 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 Clone 15 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 subtle oak background from the barrel- ageing.

REGION

100% Hawke’s Bay, 175m 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 harvested at optimum ripeness from the vineyard that encompasses the winery. It was then whole- berry 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 new and seasoned French Oak Barriques with a selection of 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, Clone 15

MATURATION

100% barrel fermentation and maturation for ten months.

WINE ANALYSIS

Alc Vol: 13.5% vol
Acidity (TA): 4.1 g/l
pH: 3.56 g/l
Residual Sugar: less than 1g/l

PEAK DRINKING

2019/22 - Will continue to develop for a further 5 years

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.

AWARDS

5 Stars, Wine Orbit, March 2019

Tiki Single Vineyard Pinot Noir 2017 - Waipara

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 winemaking region, it produces close to 75 percent of wine exports.

COLOUR

Vibrant cherry red

NOSE

Aromas of dark cherry and plum with elements of forest floor and mushroom.

PALATE

Full flavoured and aromatic, this wine delivers elegant Pinot Noir flavours complemented by fine grained tannins and well balanced oak impact. The palate is full but soft with great length of flavour and finishes dry with perfect weight and mouthfeel.

REGION

100% Waipara, North Canterbury

VINTAGE CONDITIONS

The weather conditions were variable with some rain pressure late in the season. However the warm summer allowed the pinot Noir 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 destemmed without crushing to retain a percentage of whole berries in the ferment. Natural fermentation was carried out in small fermenters with twice daily gentle plunging of the cap to extract colour and tannin. Further maceration post-ferment and prior to pressing has enhanced the palate with soft tannins. After malolactic fermentation the wine underwent 18 months of oak maturation in premium French oak barriques prior to stabilising for bottling. The wine has not been fined in order to retain maximum flavour and mouthfeel.

WINEMAKER

Evan Ward

GRAPE VARIETY

100% Pinot Noir

WINE ANALYSIS

Alc Vol: 13.9%
Acidity (TA): 5.4 g/l
pH: 3.65 g/l

PEAK DRINKING

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

FOOD MATCH

Richly flavoured meats such as venison or lamb served with mushrooms or savoury sauces.

AWARDS

4 1/2 Stars, Wine Orbit, March 2019