Jenny Do bso n 2017 Fiano

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3 Jenny Do bso n 2017 Fiano Born in the vineyard and nurtured through to bottle In 2010 Bryce Campbell became the first person to plant Fiano in New Zealand. His Bush Hawk vineyard on Ngatarawa Road has old volcanic soils laid down by the Taupo eruptions, layered with gravels and loam from the old Ngaruroro river bed. These warm volcanic soils, coupled with the knowledge that his father had been stationed near Naples in the 2 nd World War and had climbed Mount Vesuvius, spurred Bryce to give the Campania native, Fiano, a home in New Zealand. Jenny Dobson made the 1st Fiano from Bryce s vineyard in The Vineyard Fiano is a late ripening grape variety. It thrives in the warm dry Hawke s Bay summer maintaining a fresh acidity when ripe. The wines are steely in cooler years and more opulent and lush in warmer growing seasons. A naturally vigorous vine, Fiano needs plenty of attention during the growing season to keep its spirited enthusiastic growth under control. Its thick skin gives the grapes good resistance to botrytis, but the vine is susceptible to powdery mildew, and the birds love the sweet berries. The Bush Hawk vineyard is dry farmed and managed using organic, sustainable practices. The Winery In the winery, the grapes are gently pressed to limit extraction of bitter flavours from the skins, and the juice is fermented in stainless steel tanks and small stainless barrels. Ageing on yeast lees post ferment and gentle stirring enhance the textural richness of the wine. Tasting No tes Delicate pale lemon. Vibrant and complex with aromas of red apple, citrus blossom, lemon curd and a wet stone slatey minerality. A bold and flavoursome initial impact in the mouth. Racy on the palate with weight, power and fresh flavours of red grapefruit and crisp stone fruit, mingled with white flowers and fresh almonds. A citrus zest flavour on the finish balances the textural richness of the palate. Final tho ughts fro m Jenny Do bson on the 2017 Fiano A wine that embodies place and variety. Bold and powerful with depth of texture, complex multidimensional flavours, and a lingering, clean fresh finish. Drink lightly chilled. It pairs well with classical citrus roasted chicken or a deconstructed Waldorf salad. Jenny and Charles Dobson mobile winetrust@xtra.co.nz

4 Burn Cottage Vineyard 2016 Central Otago Riesling / Grüner Veltliner Finished wine detail: ph 3.17 TA 6.8 g/l Alc 13% Vintage: 1 st pick 5 th April nd pick 13th April 2016 Average Brix at harvest: 20.9 Skin Contact: Riesling: hours whole cluster with gentle foot crush to bathe the bunches in juice. Gruner Veltliner: 0-24 hours whole berry with gentle foot crush to bathe the Press: berries in juice. Each pick pressed together to form a single juice. Static settling overnight. Racked off of heavy lees. Vessels : Fermented and aged in stainless steel barrels and old oak barriques for 11 months. Composition by block: 52% Riesling 48% Gruner Veltliner Clones: Riesling 198/19 Riesling 49 Gruner Veltliner 4/15 Gruner Veltliner 4/143 Vintage Notes: A cool winter, and there were instances of frost fighting in the early parts of the season also with cold nights. Flowering was relatively quick, and it was quite windy through this period so the resulting bunches were quite open. Wind presented a challenge at other times throughout the season also, however overall there were mild, favourable temperatures which prevailed through to late January. Temperatures rose at the start of February and the remaining season was warm and dry. The ripening of the crop progressed well and we picked from the end of March. Winemaker Tasting Notes: Lovely handpicked fruit from both varieties was pressed and co-fermented together after up to 48 hours skin contact. The wine displays great aromatic layers with bright notes of lime flower, freshly cut ginger, peach kernel and bergamot tea along with a lovely herbal note. The palate is one of poise and finesse, with a fine structure supported by mouthwatering chalk-like acidity extending through. Wonderful mineral notes lend energy and focus. Early in its development for now, this wine will reward further with time.

5 Vineyard Muirkirk vineyard is situated on Felton Road in Bannockburn on a gentle north west sloping corner. The soils are predominantly dense clay loam over schist based gravels with seams of calcium carbonate running across the vineyard. Gamay, Entav clone planted Mount Edward Muirkirk Vineyard 2018 Gamay Harvested April 2018, 23 brix and a miserly 2.5 t/ha Vinified using open fermenters, 100% destemmed, hand plunging 1 * daily, natural yeasts and 8 months in old neutral French oak. Bottled direct from barrel, no added preservative. No filtration or fining, deposits may form Bottled Nov 18 Certified Organic

6 2017 carrick, the death of von tempsky Carrick Bannockburn Vineyard, SWNZCO1012, BG5056 Harvest dates; April Riesling on rootstocks planted All of the vineyards at Carrick were certified Organic in This Riesling was planted under that certification criteria making this Riesling unique to Carrick. Handpicked, 100% Riesling. Sealed after fermentation for maturation on stems and skins. Pressed, spring equinox September bottles produced. 100% Grapes, No additions. 12.5% Alcohol Have fun and enjoy you re your friends company. Francis Hutt The Death of Von Tempsky at Te Ngutu o Te Manu is a lithograph the work of New Zealand printmaker Marion McGuire. Von Tempsky was killed in Taranaki during the New Zealand wars, but in this image his death takes place in ancient Troy. This juxtaposition of timing fits well with the wine in the bottle. It is made in an old style manner but very much a product of a contemporary winery.

7 A skin fermented wine combining the field blend of the classic combination of Viognier, Marsanne and Muscat grown in our own vineyards. Picked by hand, fermented and aged on skins for 200 days, aged in our cellars and bottled on the property. This cloudy wine offers a perfect example of a true expression of our work and the fruits of our labours. With love and gratitude. Libiamo! Lets drink! Inspired by time, our intuition, the influence of younger generations, especially our children Monique and Sam, yet respecting the antiquity of famous operas, joy, happiness, song and most of all the pleasure of drinking. We call this wine Libiamo; "let's drink". A field blend is a classic combination of Viognier, Marsanne and Muscat all grown in our own vineyards. Picked by hand, fermented and aged on skins for 200 days the wine was then pressed and rested in older demi-muid French oak barrels. This cloudy wine offers another perfect example of a true expression of our work and the fruits of our labours. Very minimal (20mg/l) sulphur dioxide added at bottling. Notes from the Winemaker: This wine is rich and sensual with an adoring complexity of Bosc pears and walnuts together with pretty white flowers and juniper berries stimulate the aromas. The taste is dry with a subtle pucker of textured tannins. With food one would suggest Indian dishes, or duck breast poached in Moroccan spices. It is cloudy from natural sediments and complex in structure, with a gentle phenolic tension and underlying salinity. Once opened, this wine will last, even improve, for a number of days afterwards, so take your time, savour and drink in moderation. With love and gratitude! BioGro Certified Organic Demeter Certified Biodynamic Grown and Bottled on the Property Dry Farmed. No animal products used We closed this wine with natural cork because we prefer it this way. It also adds to the fifth phenolic of taste. Warm the wax in the palm of your hand, insert the corkscrew directly and gently ease the cork out allowing the softened wax cap to remain on the top of the cork and a clear bottle neck. Magic! Your mouth will water... Total Acidity: 5.1g/l ph: 3.95 Alcohol: 13% Vol Residual Sugar: 1.6g/l Skin Contact: 200 days Total SO2: 16mg/l Harvest Date: 18 March 2017 Bottled: 19 December 2017 B I O D Y N A M I C A L L Y G R O W N G R A P E S 119 Papatu Road CMB 66 Manutuke Gisborne New Zealand Tel Fax

8 St. Laurent Established in Herzog, an artisan family winery is acclaimed throughout the world for growing handcrafted wines exclusively from their exceptional Grand Cru organic vineyard. Its unique diverse terroir allows Hans to indulge his passion for many exciting grape varieties. His hands on approach, immense vineyard work and almost uneconomically low yields set the bar for his outstanding range of stunning wines rich in varietal character. His winemaking is non-interventional and purely natural, nothing is added or extracted, letting the exceptional wines speak for themselves. VINTAGE 2016 We picked this splendid, highly aromatic and early flowering but late ripening Austrian variety (one parent being Zweigelt, the being Blaufränkisch) at the beginning of April after a perfect summer season. We close-planted the St. Laurent at 8,000 plants per hectare which allows for one short cane and a tiny yield of 600g of grapes per vine only but for incredible sweet and succulent fruit. HANS COMMENT After an extended skin contact (cold maceration) of 21 days I let the must progress to a natural (wild yeast) fermentation. Then gently pressed and transferred in one new and one used French Barriques to let it progress to a natural malolactic fermentation. The wine matured under perfect condition in the barrel hall for a lengthy 24 months. No fining. No filtration. Natural goodness TASTING NOTES For the Saint in us all; beautiful aromas of sweet, luscious and ripe dark cherries and blueberries with a hint of spices. Rich but with a great backbone of ripe tannins and acidity for a long life. Mouth-filling and well structured with satin textures for a long elegant finish. TECHNICAL DATA Variety 100% St. Laurent Rootstock RG Vine age 8 years Soil Shallow (<45 cm) stony soil, well drained, developed from stony alluvium. Not one row shows the same soil type. Sand and gravel is broken up by clay-sand layers. Plant density 8,000 vines/ha Yield 2t/ha Alcohol 13.5% Residual Sugar <1 g/l Ageing Potential 15 years FOOD MATCHING SUGGESTIONS This delicious and alluring wine goes with a wide array of most meats including wild game, comfort foods and any meat that is rich with fat and flavour profiles Proudly included in Michel Bettane s International wine bestseller THE WORLD S GREATEST WINES HANS HERZOG ESTATE 81 JEFFRIES ROA D BLENHEIM 7273 MARLBOROUGH NEW ZEAL AND TEL +64 (0) INFO@HERZOG.C O.N Z

9 2015 Elephant Hill Earth Tempranillo The Earth, Sea and Stone wines are designed to reveal the purest characters of our three sub-region vineyards as well as showing individual varietal expression. EARTH -Bridge Pa Triangle Earth is elegant and passionate. Time has done the hard work of softening the soil s rough edges, allowing our Earth to display passionate, fruitful and lively characters.the history of the Bridge Pa Triangle extends over more than 2,000 hectares on the western side of the Heretaunga plains and includes the largest concentration of vineyards in Hawke s Bay. Located on old terraces of the Ngaruroro River, which up until 10,000 years ago flowed out to sea between Maraekakaho and Roys Hill. Locally referred to as Red Metal soil, a thin layer of silt loam over river deposited gravels with a distinct reddish hue. VINTAGE The early stages of vintage were dry and warm, however the wet weather arrived in the second week of March and cooler conditions predominated, causing ripening to slow down significantly. Our Tempranillo vines benefited from the slower ripening season conditions and led to the first production of our Earth Tempranillo wine in late March. WINEMAKING NOTES All the grapes were hand-sorted. Small ferments ranging from 1 to 5 tonnes combining traditional open top oak cuves and stainless open top fermenters included 25% whole bunches. The ferments were hand plunged and the wine was then aged for 26 months in 3 year old oak. TECHNICAL INFO Alcohol: 14.7% RS: <1 g/l TA: 4.8g/L Dry Extract: 31.4 g/l 96 points-bob Campbell 19.0+/20 Raymond Chan Wine Review Elephant Hill is a vineyard and winery estate specialised in producing hand-crafted premium wines in small quantites. Contact Us info@elephanthill.co.nz

10 SINGLE BARREL 2016 SELECT VINEYARDS GISBORNE LAGREIN SUSTAINABLE WINE NZ REGISTRATION NUMBER: SW842C9F9384 Winemakers Notes Back in 1526 there was an uprising in what is now known as Alto Adige. One of the demands was that the locals should be allowed to drink Lagrein, which at that time, was only to be consumed by nobility, the courts and the church. This grape variety may be unknown to us here in New Zealand but in Alto Adige it has been revered for centuries. This fruit was hand harvested on 14 th April 2016 and trucked to Auckland for vinification. We had 511kg, so that gave us two barrels. The wine stayed in barrel until 31 st July 2017 and was bottled on 3 rd August We got 497 bottles. This wine is rare! Analysis; Alc 12% Acid 6.5 g/l Res Sugar 2.4g/L ph 3.64 Tasting Notes Colour: Dark and brooding. A dense core runs to a red/purple rim. Bouquet: Dark, black fruited with a dash of dark chocolate and coffee. Palate: Lagrein is reported to be a tannic variety. We agree! In its youth this wine is dense and tightly wound and will uncoil with age. Cellaring We think that this wine will cellar pretty well. Food Matches Wild boar.