The historic ‘Shaky Bridge’ overlooks the town of Alexandra, Central Otago. Built in 1878 by Grant & McKellar and straddling the Manuherikia river, this landmark bridge reflects the pioneering spirit that has influenced them as the early growers and makers of wine in this unique part of the world.
Extreme temperatures, low yields and a dry climate in Central Otago, New Zealand, produce the intense flavours of bright wild berry fruits and exotic spices typical of Central Otago’s Hallmark Pinot Noir.
Their mature vineyards, William Hill (est 1973) and Shaky Bridge were chosen by their winemakers for their consistent flavour characteristics for our export brand - Shaky Bridge.
Growing wine in Central Otago is not for the faint hearted, extreme temperatures and late frosts push grape growing to the extremes but the rewards are superior quality fruit which leads to high quality Pinot Noir wine.
Shaky Bridge Gewurztraminer 2007Variety: Gewurztraminer
Vineyard: William Hill and Shaky Bridge, both situated in Alexandra, Central Otago, New Zealand.
Winemaking: The Gewurztraminer grapes were destemmed, crushed, and then loaded into a tank press for 48 hours skin contact. The juice was pressed into stainless steel tanks, and fermented with yeast specifically selected to optimize the characteristics of this fruit. The fermentation was halted when the desired sugar level was reached.
Growers Tasting Notes: Beautifully scented with nashi pear, ginger and floral notes, leading through to a palate of lychee, guava and delicate rosewater. Minerality and a great mouthfeel contribute to the balance of this aromatic wine, which is delicious on its own, but comes alive with spicy cuisine.
Technical Details: Alcohol 13.2%, TA 5.3 g/l, pH 3.26 Residual sugar 8 grams per liter
Harvest Date: Handpicked and sorted from April 16-19, 2007
Winemaker: David Grant (NZ)
Shaky Bridge Pinot Gris 2007Variety: Gewurztraminer
Vineyard: William Hill and Shaky Bridge, both situated in Alexandra, Central Otago, New Zealand.
Winemaking: Exceptionally flavorsome berries were picked, crushed, desteemed and given some skin contact. The Pinot Gris was then cool fermented in stainless steel using two complementary yeasts. The fermentation was stopped and aged on light lees, producing an off-dry style.
Growers Tasting Notes: Concentrated flavors of apples, pears, melon and quince emerge from this superbly balanced Pinot Gris. A fruit-driven, aromatic wine with a weighty palate and spicy finish. Enjoy now or cellar 3 to 4 years to enhance complexity.
Technical Details: Alcohol 12.9%, TA 5.9 g/l, pH 3.38 Residual sugar 6 grams per liter
Cellaring: 3 to 4 years to enhance complexity.
Harvest Date: Handpicked and sorted on April 11, 2007
Winemaker: David Grant (NZ)
Shaky Bridge Pinot Noir 2003Variety:Pinot Noir
Vineyard: William Hill and Shaky Bridge, both situated in Alexandra, Central Otago, New Zealand.
Winemaking: The Pinot Noir grapes were crushed into fermentation tanks and left to cold soak for 6-10 days. Warm fermentation temperatures around 33 degrees Celsius were encouraged using a selection of yeasts and hand plunged up to 4 times daily. Once primary fermentation was complete, wine was pressed and then racked to French oak barrels. The wine was aged on light lees in oak for 11 months then lightly filtered before bottling.
Growers Tasting Notes: This wine displays aromas of dark berry, smoky oak and spice. Rich flavors of blackberries, faint coffee, subtle plum and creamy oak are complex with exceptional depth, followed by a long flavorful and spicy finish. It has ripe firm tannins that will soften with age allowing this wine to be cellared with confidence up to 6 years.
Technical Details: Alcohol 13.9%, TA 5.7 g/l, pH 3.7
Cellaring: Cellared with confidence up to 6 years.
Harvest Date: Handpicked and sorted from April 23 until April 28, 2003
Winemaker: David Grant (NZ)
Shaky Bridge Pinot Noir 2005Variety:Pinot Noir
Vineyard: Home Block, Pioneer, The Fan, Claudeleigh, Hillview
Winemaking: Lower yields of exceptional quality handpicked Pinot Noir grapes were crushed into fermentation tanks and left to cold soak for 10 days. Warm fermentation temperatures of around 33 Celsius were utilized. During fermentation, the wine was hand plunged and pumped over up to 4 times daily in order to extract maximum color and flavor. Following primary fermentation and malolactic, the wine was racked to a combination of old and new French oak. The wine was aged on light lees in oak for 11 months, and received a light, sterile filter before bottling.
Growers Tasting Notes: Our current release has rich, earthy, savory aromas that are brightened by sweet red fruits and a warm spiciness. Cherries and berries mingle on the palate, supported by earthy, mushroomy tones with hints of anise. Rounded tannins and well-balanced acids give a supple, silken mouth feel in a layered wine of elegance and length.
Technical Details: Alcohol 13%, TA 5.7 g/l, pH 3.7
Harvest Date: Handpicked and sorted from April 29 – May 5, 2005
Winemaker: David Grant (NZ)
Shaky Bridge Pinot Noir rOSE 2006Variety:Pinot Noir
Vineyard: William Hill and Shaky Bridge, both situated in Alexandra, Central Otago, New Zealand
Winemaking: Pinot Noir grapes are crushed and left to cold soak for 48 hours, then a small proportion of juice is bled off -- this we call Rose. The juice is then treated like white wine by a slow ferment in stainless steel tanks with specific yeasts to retain the fruity characteristics of Pinot Noir. The fermentation is stopped when the natural sugars are in balance with the acid.
Growers Tasting Notes: This light and refreshing Rose lifts the spirits with its juicy watermelon, raspberries and caramelized apple flavors, finishing crisp and clear. Best served slightly chilled.
Technical Details: Alcohol 12.9%, TA 5.9 g/l, pH 3.38 Residual sugar 6 grams per liter
Harvest Date: Handpicked and sorted on April 20, 2006
Winemaker: David Grant (NZ)