New Zealand Wines

 

                                                                 

Canterbury, Pinot Gris, 2003:

   
Often referred to as "Pinot Grigio", the bronze skinned grapes are characteristic of this close relative of Pinot Noir.  2003 produced a concentrated fruit driven wine in an off-dry style with intense pear and nectarine aromas and hints of guava.  It is finely flavored, rich and vinous with a creamy mouth feel and a pure, intense finish.

A lighter style of this wine is available that is gently perfumed with soft stone fruit characters.  It is a finely flavored wine which is rich and vinous with a soft finish and some residual sweetness.

At harvest the juice was separated and chilled as quickly as possible to retain its varietals character.  After clarification by settling, a pure-strain yeast was added followed by a cool controlled fermentation.  The fermentation was then stopped early by chilling to retain the natural sweetness of the grape sugars.

 A late harvest sweet style of this wine is also available with a golden color and fresh pear and apple aromas. It is rich, warm, and creamy textured, with a complexity of luscious honey and nectarine flavors and a sweet finish in a traditional late harvest style.

 

 

                                                                 

Canterbury, Riesling, 2003:

This Riesling reflects the 2003 harvest:  a medium-sweet style, with very intense lemon, pineapple and lime aromas.  A light Botrytis infection in the grapes has created a wine with a rich and luscious mouth feel and flavors of honey, apricot and spicy ginger. Firm acidity and lingering fruit flavors are the mark of this wine.  It will complement shellfish, fish and white meats such as pork and chicken and it pairs well with spicy Asian cuisine.

2003 was a growing season in which botrytis infection of the Riesling variety added another dimension of winemaking interest to the fruit and flavour intensity typical of the Waipara region.

At harvest, the free-run juice was separated and chilled.  A controlled fermentation at low temperatures was used to retain varietals character. The fermentation was stopped with some residual sugar and the wine was aged on lees for six months prior to bottling.

A lighter style of this wine is available and it exhibits the floral and citrus aromas typical of Riesling.  The palate is medium dry with a rounded texture and intense fruit characters.

At harvest, the juice was separated and chilled as quickly as possible to retain its varietals character.  After clarification by settling, pure-strain yeast was added followed by a controlled fermentation.  Fermentation was stopped early to retain some of the natural grape sugars.
   

 

                                                               

Canterbury, Sauvignon Blanc, 2003:

This wine has a pronounced aroma of ripe gooseberry and melon fruits together with a hint of herbaceous white currant.  The palate is warm and full with vibrant melon and lemon flavors and a balanced and lively acidity.  It is paired well with shellfish, fish and white meats such as pork and chicken.

All Canterbury House wines are produced from fruit grown in our own Estate vineyards with vines trained on a divided canopy “Scott Henry” system that ensures maximum leaf and fruit sun exposure necessary for the development of premium quality grapes.  Growing seasons are usually excellent in Waipara, with warm and dry autumns that provide fully ripened fruit with great intensity of flavors.

In 2003 the grapes were picked over a period of ten days at maximum flavour intensity, gently pressed and fermented cool in stainless steel tanks.  The wine was aged on lees for several weeks after fermentation to add texture before early bottling to retain the natural fruitiness and vivacity of Sauvignon Blanc.
   

 

For a dealer close to you email us at sales@lafayetteselections.com