The Drinks Group: Nevis Bluff New Zealand Wines

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Silver Medal 2006 for Pinot Noir 2004

Central Otago

Nevis Bluff wines are produced from the Gibbston region of New Zealand’s South Island Central Otago vineyards.

The semi-continental climate results in greater daily and seasonal temperature extremes than elsewhere in New Zealand. The region is recognised as leaders in Cool Climate Viticulture.

Central Otago is developing an international reputation for Pinot grapes and especially Pinot Noir wines.

Nevis Bluff grapes are hand harvested, hand treated and hand plunged and will sustain full, 100% organic accreditation: “Our mission is to produce the best possible grapes in a chemical-free environment”

With a long list of awards since their first vintage in 1997 Nevis Bluff Pinot Noir achieved it’s launch into international markets by winning the Gold medal in the 2001 Air New Zealand awards and is now poured in its first class cabins on board.

Pinot Noir

Pinot Noir is a notoriously difficult grape to cultivate that grows best in cooler climates, hence the growing reputation for quality in the Central Otago region. This terroir produces fruit that is intensely coloured and brimming with flavour. This fruit creates stunning wines with black fruit characteristics and richly perfumed wines, which are typical of Central Otago.


Winemaking: Pinot Noir 2004 The grapes were cold soaked for 7-10 days (20% whole bunch), fermented for 7 days, 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 25% in new oak. 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. Tasting Notes: Black char, thyme and spice aromatics. A warm, rich, ripe entry into the mouth, elegant and refined texture with a soft long finish.




	Winemaking:Pinot Gris 2006 Second Edition The grapes were whole bunch pressed and fermented in stainless steel without settling, vinified with natural yeast and left on its own yeast lees for nine months. It was then lightly fined with organic trim milk in order to enhance density and texture, as well as increase mouthfeel. Viticulture: Plant density is 3,800 vines/ha, with cropping at 1.7kg per vine. Manipulated canopy ensures phenolic ripeness. Grapes are hand sorted, hand harvested and hand plunged. Tasting Notes: This pinot gris has white flower, pear, loquat and dried apricot aromas, with a spicy, rich, warm, oily mouthfeel. The wine shows good concentration and elegance, with good persistence. Cellar: until 2010.

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