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floattext[0]='Chardonnay 2007 Marlborough
Medals: Bronze
2009 International Chardonnay Challenge
Tasting Notes: The nose of this wine shows intense peach, tropical fruits, cashew nuts and fig flavours. The palate is soft and creamy, well balanced, elegant and fruit driven. A classic New Zealand Chardonnay.
Food Matches: Served chilled, this wine is an ideal accompaniment to seafood, poultry and salads.
Harvest: Machine harvested in April 2009. The grapes were harvested in batches determined by maturity of flavours.
Winemaking: This wine was made at Spring Creek Vintners. Alan McCorkindale provided a consultancy service to the winery. Each harvested batch was fermented using different yeast strains. Fermentation was temperature controlled, to a maximum of 10°C, in stainless steel tanks. The controlled fermentation is used to maximise primary fruit aroma and flavour. After completion of fermentation Alan selected various parcels to make the final blend. The finished wine was then transported in bulk to Christchurch where it was bottled.
Bottled: September 2009 Released:At Rossendale Restaurant/Lansdowne Homestead, October 2009.
Wine Analysis: Alcohol: 12.5%, Residual Sugar: 4.0 gm/L, Titratable Acid: 6.9 g/L
'
floattext[1]='Sauvignon Blanc 2009 Marlborough
Tasting Notes: This wine has vibrant fruit aromas of ripe gooseberries, citrus fruits, red capsicums, and passion fruit. The intense flavours of gooseberries and citrus fruits are balanced by subtle spicy oak characters.
Food Matches: Served chilled, this wine is an ideal accompaniment to seafood, poultry and salads.
Viticulture Notes: Grapes for this wine were grown in our vineyards situated in the heart of the Marlborough Central Valley. The management of this property is undertaken by Vicarage Lane Wines Viticultural services. An export certified spray programme is used. Irrigation, if required, is by a trickle system.
Harvest:
Machine harvested in April 2009.
Bottled: September 2009
Released: At Rossendale Restaurant/Lansdowne Homestead October 2009
Winemaking: This wine was made at Spring Creek Vintners. Alan McCorkindale provided a consultancy service to the winery. Each harvested batch was fermented using different yeast strains. Fermentation was temperature controlled, to a maximum of 10°C, in stainless steel tanks. The controlled fermentation is used to maximise primary fruit aroma and flavour. After completion of fermentation Alan selected various parcels to make the final blend. The finished wine was then transported in bulk to Christchurch where it was bottled.
Wine Analysis: Total alcohol content: 12.5%, Titratable Acid: 6.9 g/L, Total Sugar: 4.0 g/L
Previous Vintages: 2004 - No Awards, 2005 Bronze Medal, Air New Zealand Wine Awards, 2007 Bronze Medal 2007 Royal Easter Show Wine Awards '
floattext[2]='Riesling 2006 Nelson
Medals: Gold
2007 Royal New Zealand Show, International Aromatic Wine Competition (bottled as Te Mania Riesling 2006)
Silver
Air New Zealand Wine Awards 2006 (bottled as Te Mania Riesling 2006)
Tasting Notes supplied by Te Mania:
We find that when Riesling is drunk young it provides fresh, lively wines which are great as an aperitif, & then as time goes on the wine has a wonderful ability open up and develop, offering a wider spectrum of delightful and interesting flavours. This wine has been a consistent award winner over the years.
Nose: Honeysuckle and citrus/lime characters on the nose with some underlying mineral notes.
Palate: This wine offers wonderful array of citrus flavours ripe grapefruit, oranges & tangelos. With honeysuckle & underlying mineral notes. Lovely mouth filling & long tasty finish.
Vintage: Much effort has been put into this variety in the vineyard over the past few years, with the vision of being able to consistently make award winning wines. The fruit from the 2006 vintage was hand picked on 18th April 2006.
Food Matches:
Drunk on its own or as an aperitif or to accompany salads, chicken and fish dishes.
Availability:
Rossendale Restaurant
Origin:
Riesling is a grape of German origin from the Rhine Valley. It grows readily in New Zealand and is becoming increasingly popular. It is often made in an "offdry" style where the primary fruit characteristics are retained. Riesling may also be picked as a late harvest variety, often after infection with botrytis (noble rot). These late harvest grapes produce sweet dessert wine, full of honey and nectar flavours.
Bottled: October 2007
Released: January 2008
Wine Analysis:
Total Alcohol: 12.5% v/v
Titratable Acid: 7.1 g/L
Total Sugar:13.1 g/L
'
floattext[3]='Gewurztraminer 2006 Canterbury
Tasting Notes:
This wine is intensely aromatic, with aromas of crushed rose petals and Turkish delight. The palate is soft, typically "oily" with flavours of cloves and lychees.
Food Matches:
A medium style which is an excellent accompaniment to Asian food
Availability:
At Rossendale Restaurant. By mail order from Rossendale Wines.
Origin:
Alsace (North-Eastern France). 20% of all grapes are grown in Alsace, compared to 1% in New Zealand national vineyards. It is also found in Australia and California. Characterised by its spicy aroma, it is a shy bearer and is harvested early
Viticulture notes:
Rossendale has two small vineyards with Gewurztraminer, above the paddock car park and in the valley opposite Rossendale Restaurant. Both sites are north facing slopes of loess soils. Standard upright canopy management is used with a minimal spray regime.
Harvest:
Hand harvested 12th April 2006.
Winemaking Notes:
2006 produced excellent quality grapes, which were harvested at optimum maturity and gently pressed. Fermentation was conducted in stainless steel tanks at low temperatures over a period of three weeks. The low fermentqtion temperture and the specially selected aromatic yeast strain has enabled the rention of delicate aromatics and elegant fruit qualities in the finished wine.
Analysis at Bottling:
Alcohol: 12.9%
pH: 3.67
Titratable Acids: 5.2 g/L
Brix: 23.4 gm/l
Bottled: January 2007
Released: September 2008 '
floattext[4]='Merlot 2006 Marlborough
Tasting Notes:
A complex nose of plums and red berry fruits with a touch of mint and earthy notes. A fruit driven, medium bodied Merlot with soft tannins, light oak and an elegant palate.
Food Matches:
Superb with red meats and roasted vegetables.
Availability:
Direct purchase from Rossendale Restaurant or by mail order.
Origin:
Merlot is one of the classic grapes of the Bordeaux region of France. Hawkes Bay is gaining a reputation as producing good quality Merlot and Cabernet Sauvignon wines.
Winemaking:
Merlot is often blended with Cabernet Sauvignon but it can also be made on its own. In the Bordeaux style blend Merlots contribution is to fill in the hole of the flavour profile of Cabernet Sauvignon. Merlot on its own is a softer style red with good berry fruit aromas and flavours. The oak treatment adds more tannins and the oak and vanilla flavours which contribute to the velvet mid palate.
Winemakers notes:
Winemaker Alan McCorkindale has produced a fruit driven Merlot using grapes from our contract Marlborough vineyards. Fermentation was conducted in small open vats using natural yeast strains and hand plunging.
Analysis:
Alcohol: 12.9%
Bottled: March 2007
Released: July 2007
'
floattext[5]='Pinot Noir 2007 Marlborough
History: Pinot noir is the classic grape of the Burgundy region of France. Canterbury is proving to be a very suitable climate for producing good quality Pinot Noir wines. Pinot Noir wine is typically described as being soft and feminine. A good Pinot Noir should have aromas associated with summer fruits such as raspberry and plum with a hint of tobacco. The wine is a light style red with a soft finish and an emphasis on retaining the primary fruit flavours. The oak treatment adds flavour complexity and tannins to help stabilise both colour and flavour in this difficult to make wine. As The Halswell Vineyard suffered from very poor fruit set no Canterbury Pinot noir was harvested in 2007. The grapes for this wine were sourced from Kathy Lynskey Vineyards, Marlborough.
Tasting Notes: This wine has vibrant fruit aromas of fresh raspberries and strawberries. It has attractive fruity flavours with a smooth lingering finish. This wine is ideal for drinking over the next 24 months.
Food Recommendation: This wine is the ideal accompaniment to meat and game dishes.
Harvest:The grapes were hand harvested.
Juice Analysis:
Brix: 24 pH = 3.45
Titratable Acid: 7.10gm/l
Winemaking: The grapes were hand harvested, then crushed and destemmed. There was a prefermentation maceration of 6 days. Fermentation was in two open-topped fermenters, with wild yeasts. The grapes were soaked on skins for seven days, and then pressed.
Bottled: Nov 2007
Released: March 2008
Wine analysis:
Alcohol: 13.4 % v/v
TA: 6.6 gm/l
Residual Sugar: 2.9 g/l
Availability:
Direct purchase from Rossendale Restaurant or mail order.
'
floattext[6]='Rose 2007 Marlborough
Tasting Notes:
This wine has hints of fresh raspberries, strawberries and peaches, with a touch of lingering sweetness. Rosé is great summer drinking.
Food Matches:
Ideal served as an aperitif or with salads.
Technical Data:
History of Rosé:Rosé blend wines originally came from Bordeaux in France, which has been traditionally known for its wine making skills. These became popular as demand for a medium sweet drink increased following World War 2. The name Rosé comes from its slightly pink colour, due to the inclusion and quantity of red grapes.
There are three ways to produce a Rosé:
1) Skin contact, where red-skinned grapes are crushed and the skins are allowed to remain in contact with the juice for a short period
2) Saignée, or bleeding, which involves bleeding off a portion of red wine after only a short period of contact of the juice with the grape skins
3) Blending, where a red wine is blended with a white to impart color.
Winemaking:
Rossendale Rosé is a blend of Chardonnay and Pinot Noir produced from grapes grown in our vineyards in Marlborough.
Analysis:
Alcohol: 12.5%
Bottled: December 2008
Released: December 2008
'
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