Home Block Range
In 1978 on the banks of the Wairau River, Phil and Chris Rose planted their first vines, thus starting a tradition of crafting world class wines which continues today. The river pattern also symbolizes the family roots with its interwoven strands moving together in the same direction. We are honouring this foresight by releasing this range of single vineyard wines expressing the unique terroir of this 'home block' site. All these wines are fermented with indigenous yeast as a component, have French oak fermentation as part of the winemaking process and are hand harvested.
Sauvignon Blanc
This Home Block Sauvignon Blanc offers a multi-layering of flavours and textures. We use a mix of indigenous and cultured yeast in fermentation. The cultured yeast is neutral yeast which subdues the typical up front characters of Sauvignon Blanc; 10% new oak fermentation gives this wine layers with more texture and weight.
This wine has a wonderful minerality and is typically drier than the estate Sauvignon Blanc. Because it ages a lot more slowly we release the wine a year later than the Estate Range. It has a powerful palate and extremely good length, making it an essential food accompaniment.
Chardonnay
Our Home Block Chardonnay is hand harvested, whole bunch pressed, and fermented with indigenous yeast in a mixture of new, 1 and 2 year old French oak. Depending on the year, about 40% of the wine undergoes malolatic fermentation. Made from clones 95 and 15, the style we strive for is elegant, with fine acidity and fruit weight balanced by subtle oak.
A powerful wine that encourages thought while drinking! A sleeper in the cellar, this wine is released up to 2 years after it is made and will age for another 5 years after that. This wine truly expresses the stony alluvial soil on which the vines are grown.
Pinot Noir
The Home Block Pinot Noir is a very small production. Made from Dijon clone 667, the vines are cropped low and hand harvested. The grapes are destemmed and put into open top 4 tonne French oak cuves. They are then cold macerated for about 3 weeks to allow gentle colour and tannin extraction and then slowly warmed to temperature to allow indigenous yeast fermentation.
The wine is racked into a mixture of new, 1 and 2 year old French oak where it matures for about 12 months. Finally this wine is fined, but not filtered, then bottled. The result is a supple, elegant wine with fine grained tannins and a powerful palate. Finesse and silkiness is our motto with this Pinot Noir.
