Mt. Beautiful

Two Releases: '15 Chardonnay & '17 Rosé

Just in time for spring! In the U.S. we've just releasesd our 2017 Mt. Beautiful Rosé and 2015 Mt. Beautiful Chardonnay wines. Keep reading to learn a little more about these wines: 

CH15 Email

2015 Mt. Beautiful Chardonnay

Winemaker Notes: Sam Weaver

"2015 was an excellent vintage for Chardonnay in North Canterbury. Our hand-picked Chardonnay fruit was picked in three different batches according to ripeness.

It was then gently whole bunch pressed, resulting in beautifully clear and delicate juice.
​This is ideal for barrel and tank fermentation alike.

The barrel portion was reserved for the wines with the best depth of fruit and ripeness of flavour. This wine was fermented mostly in larger oak puncheons, both new and one year old. This portion went through a partial malolactic fermentation.

​Both tank and barrel batches were aged for nine months on yeast lees prior to blending in January. They were then lightly fined and filtered prior to bottling.

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2017 Mt. Beautiful Rosé 

Winemaker Notes: Sam Weaver

"2017 was a good year for Rosé. The Pinot Noir portion (70%) of the blend was picked from Block N, which sits at an elevation of 70 meters above sea level, facing north on a gentle slope. It was picked on April 4th with low sugar levels and good acidity to retain crispness and vibrancy. The fruit was then destemmed and macerated for 24 hours to fix its color, followed by being fermented in tank and barrel. This Pinot Noir component gives the wine delicate and soft floral and berry notes.

The Pinot Gris portion (30%) was pressed directly to tank, then settled for 24 hours before the relatively clear juice was racked and fermented in stainless steel. This adds a more robust yet subtle, savory quality to the wine. Twelve percent of the total blend was barrel fermented, bringing more texture and a creamy mouth feel to the wine. Fermentation lasted between 14 and 18 days at a closely monitored average temperature of 16 degrees Celsius. We aimed for a long ferment to allow for clean, complex flavors to be exhibited."

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