As boutique vineyards began to spring up around the Gibbston region in the 1990's, the dream of establishing a winery on Waitiri land, below the lofty Nevis Bluff rock face became a reality.
A consortium of farming and business investors planted the first Pinot grapes on the Nevis Bluff vineyard in 1995 and the success story began.
Nevis Bluff is taking the final steps in gaining international accreditation for producing organic wine. The wine from this region at Gibbston has the classic characteristics associated with cool climate viticulture and our winemaking team is committed to the natural processes of drawing out the flavors and distinctive character of the region.
Tasting Notes: Finely perfumed, with rich youthful color, it is mouth filling and supple, with lovely depth of sweet ripe cherry and spice flavors.
Winemaking: The grapes were cold soaked for 7 days (20% whole bunch), fermented for 7 days, followed by 7 to 10 days of post maceration on skins. 100% went through malolactic fermentation. The wine was then aged in French oak barrels for about ten months, with 20% in new oak.
Winemaker: Dean Shaw, Central Otago Wine Company Ltd.
Viticulturist: Tim Morrison-Deaker
Viticulture: High density vineyard plantings (4040 vines/ha). Vines are cropped low at 1.5 kilograms/vine. Grapes are hand sorted, hand harvested and hand plunged.
Technical Information: Clones D5V12 (Martinborough Clone), 10/5, Clone 6,
Clone 13, Clone 5
Vine Age 10 years
Soil ‘Pigburn’ soil type. Free draining loess of a
depth of 400 mm, overlaid with schist and
uncemented gravels
Rainfall 630 mm
Elevation 330-380 m above sea level
Residual Sugar 0-1 g/l
Titrat. Acidity 5.7 g/l
Alcohol 14%
Harvest Date: Third week of April to the first week of May
Brix at Harvest 24.3 brix
Bottling Date: March 2003
Tasting Notes: Shows stunning black cherry, blackcurrant and thyme aromatics. This is a rich, strongly textured wine, with a long lingering finish.
Winemaking: The grapes were cold soaked for 7 days (20% whole bunch), fermented for 7 days, followed by 7 to 10 days of post maceration on skins. 100% went through malolactic fermentation. The wine was then aged in French oak barrels for about ten months, with 20% in new oak.
Winemaker: Dean Shaw, Central Otago Wine Company Ltd.
Viticulturist: Tim Morrison-Deaker
Viticulture: High density vineyard plantings (4040 vines/ha). Vines are cropped low at 1.5 kilograms/vine. Grapes are hand sorted, hand harvested and hand plunged.
Technical Information:Clones D5V12 (Martinborough Clone), 10/5, Clone 6, Clone 13, Clone 5
Vine Age 11 years
Soil ‘Pigburn’ soil type. Free draining loess of a depth of 400 mm, overlaid with
schist and uncemented gravels
Rainfall 630 mm
Elevation 330-380 m above sea level
Residual Sugar 0-1 g/l
Titratable Acidity 6 g/l
Alcohol 13.5%
Harvest Date: Third week of April to the first week of May
Brix at Harvest 24 brix
Bottling Date: March 2004
Tasting Notes: Cranberry, spicy, redcurrant and thyme aromatics. A warm rich mouth feel with a soft elegant texture and a long finish.
Winemaking: The grapes were cold soaked for 7-10 days, fermented with indigenous yeast for seven days and hand plunged four times a day, followed by 7-10 days of post maceration on skins. 100% went through malolactic fermentation. The wine was then aged in French Oak barrels for about ten months, with 40% in new oak, before undergoing minimal fining and filtration before bottling.
Winemaker: Dean Shaw, Central Otago Wine Company Ltd.
Viticulturist: Tim Morrison-Deaker
Viticulture: High density vineyard plantings (4040 vines/ha). Vines are cropped low at 1.5 kilograms/vine. Grapes are hand sorted, hand harvested and hand plunged.
Technical Information: Clones Predominantly clones 5, 667, 777, UCD5, UCD6
Vine Age 13 years
Soil ‘Pigburn’ soil type. Free draining loess of a depth of 400 mm, overlaid with
schist and uncemented gravels
Rainfall 630 mm
Elevation 330-380 m above sea level
Residual Sugar 0-1 g/l
Titratable Acidity 6.6 g/l
Alcohol 13%
Harvest Date: Third week of April to the first week of May
Brix at Harvest 24 brix
Bottling Date: February 2006