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 percent of wine exports.

COLOUR

A delicate, pale gold

NOSE

Powerful and instantly appealing, the fabulously lifted bouquet shows passionfruit, white stone fruit, mango and lime zest characters. 

PALATE

Classic tropical fruit and herbal notes have been derived from the careful selection of various areas of our best River Terrace vineyard blocks in the Upper Wairau Valley The palate is concentrated and delightfully lively and displays excellent depth as well as an abundance of tasty flavours. A classic rendition offering great drinking.  

REGION

100% Marlborough, Upper Wairau Valley

VINTAGE

The 2017 Vintage in the Upper Wairau was typified by warm daytime temperatures, tempered by cool nights. An ideal summer ensured great vine health and fruit condition through to end of March. These conditions were ideal for creating strong varietal flavours while retaining fine acidity and elegance in the wines. Harvesting of fruit was carried out in the second week of April.

The River Terrace Vineyard produces a distinct flavour profile. This is due to the nature of its soil which has an ideal mix of gravel and silt that encourages the vines to maximise the production of the hallmark thiols and esters of our Sauvignon Blanc.

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. 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 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/maturation.

WINE ANALYSIS

Alc Vol: 13.1 percent

Acidity (TA): 7.4 g/l

pH: 3.10 g/l

Residual Sugar: 5.6 g/l

PEAK DRINKING

2018/19, this wine will continue to develop for a further five years from vintage date

SUGGESTED FOOD MATCH

Oysters, prawns, fresh crab or simply grilled fish.

AWARDS & REVIEWS 

5 STAR Wine Orbit, December 2017 

91/100 James Suckling, October 2018

4 STAR Michael Cooper

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 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 growing season 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. The soil is a mixture of 10,000 year old volcanic ash and deep red metals overlaying limestone, creating low yields and extremely concentrated fruit flavours.

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 43% new French Oak Barriques with a specific Chardonnay yeast that enhances complexity. It then went through a full malolactic fermentation to add further  complexity and softness to the palate. After ferment, the wine was aged on yeast less 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: 14.25% vol

Acidity (TA): 5.80 g/l

pH: 3.26 g/l

Residual Sugar: less than 1g/l

PEAK DRINKING

2018/21 - 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.

AWARDS & REVIEWS 

5 STARS Wine Orbit, December 2017 

4 STARS Raymond Chan, December 2017

4.5 STARS Cuisine Magazine, June 2018

4 STARS Michael Cooper, August 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 winemaking region, it produces close to 75 percent of wine exports.

COLOUR

Dark cherry red

NOSE

Aromas of dark cherry and plum supported by a layer of toasty oak

PALATE

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

REGION

100% Marlborough, Upper Wairau Valley

VINTAGE

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

WINEMAKING

The fruit was destemmed 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 12 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

Maturation

100% stainless steel fermentation/maturation.

WINE ANALYSIS

Alc Vol: 14.30 percent

Acidity (TA): 6.10g/l

pH: 3.58 g/l

PEAK DRINKING

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

SUGGESTED FOOD MATCH

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

AWARDS & REVIEWS

GOLD (93/100), Global Pinot Noir Masters, March 2018

4.5 STARS Wine Orbit, September 2017

4 STARS Raymond Chan, October 2017