The name’s a bit of a mouthful so we just call it Gru Vee. Roll it round in your mouth - it’s an apt name.
The best way to describe Grüner Veltliner is that it’s a cool climate wine somewhere between an aromatic white and a chardonnay. One of the reasons that we’re making it is to stretch our wings, to see if there is life after Sauvignon Blanc. The initial results suggest that there might be.
A vibrant wine bursting with lemon and white peaches with a delicate coating of vanilla and a tingly white pepper bite. It provides a nice dry backbone yet is layered and creamy with soft acidity and nutty nuances. It is bright and fresh with great richness and texture from the wild ferment and provides a particularly long, harmonious finish.
Download the Grüner Veltliner 2017 tasting notes (PDF, 364 KB)
The grapes for this wine were harvested from one small vineyard in Marlborough’s Brancott valley by hand and machine. The machine harvested fruit was whipped to the winery, lightly pressed and cold settled over 48 hours to remove any solids before fermentation. The fermentation in tank was kept cool and long to retain the vibrant aromatic. This contrasted with the handpicked grapes which were pressed and went directly into old French oak for a hot, fast, wild ferment and malolactic fermentation. Afterwards I gently clarified, stabilised and bottled the wine with a screw cap closure to retain freshness.