Viticulture Summary
The Insight Sauvignon Blanc is grown on three sites within in the vineyard, each with a slightly different soil profile. This variation means the vines behave slightly differently, producing different characters from area to area. This variation in flavour profile adds complexity and more than one dimension to the wine.
As well as different soil types, the viticultural team deploy different pruning techniques which influences yield from vine to vine. Yield bearing affects how the vine behaves, which ultimately influences the flavours the vine creates. This variation also adds complexity and texture to the Insight wine.
Vinification Summary
Having basked in the sun producing many flavours the task is to get the fruit into the winery as quickly as possible to preserve the natural flavours and aromas. This is done using a machine, in the cool of the night. A machine is used as it is quick, so little chance for the flavours to spoil. Once in the winery, the juice is gently pressed from the fruit and transferred to stainless steel tanks which are refrigerated. Refrigerated stainless steel is used as it helps preserve the flavours and aromas and it sterile. Final analysis shows an alcohol of 13.0%, pH of 3.14, TA of 7.74 g/l and a residual sugar of 2.9 g/l
Suggested Serving Temperature
Our recommendation is to serve the Sauvignon Blanc at around 12 degrees (chilled). In sensory terms, 12 degrees is when you wrap your hand around the bottle it would feel quite cold.
Sensory Experience
Juicy, mouth-watering. Makes you want to have another sip. A wine that takes you on a journey; building in complexity and intensity as you drink it.
Food Heaven
Given New Zealand waters are rich in seafood, the first port of call with Insight Sauvignon Blanc has to be seafood. Spaghetti with Smoked Mussels, Salmon or dishes with tomato or basil, such as a gourmet pizza. If you’re feeling adventurous, why not have Insight Sauvignon Blanc with a BBQ! It’s a crowd pleaser.
Viticulture Summary
The Riesling is grown on river terraces containing stony silt loam soils and alluvial gravels. Considerable stone is evident in some parts. Row layout is true north-south facing so to maximise exposure to sunshine.
Vinification Summary
The Riesling was machine harvested in the cool of the early morning to ensure the fruit arrived at the winery cold and with no possibility of oxidation. Once in the winery, each berry is taken from the stems and the juice pressed out on a slow gentle press cycle. Only free run juice is taken, so it in its purist form. Like the Sauvignon Blanc, the wine is made in refrigerated stainless steel to preserve the natural aromatics. Importantly, this particular Riesling is fermented through to almost Dry. This makes the wine crisp and refreshing. Final analysis shows an alcohol of 12.5%, pH of 2.92, TA of 7.55 g/l and a residual sugar of 5.8 g/l.
Suggested Serving Temperature
Like the Sauvignon Blanc, we suggest the Riesling be served chilled.
Sensory Experience
It’s undoubtedly thirst-quenching, crisp and juicy. Great aperitif as it cleanses your palate sets you up for the epicurean journey ahead.
Food Heaven
Pork Belly. Sushi. Anything with Ginger or Soya Sauce. Soft cheeses. Dishes with honey in them. Or a good old-fashioned comforting soup. Try this one: Creamy Cauliflower.
Viticulture Summary
The key to Pinot Gris is balance, ripeness and concentration. But with Pinot Gris, this is quite a difficult thing to achieve as it is a naturally very vigorous variety. So the viticultural team work very hard to manage the foliage and the yield in order to achieve the required balance and concentration. Much of this work is done by hand to ensure it is done with precision.
Vinification Summary
The Pinot Gris is a variety that responds well to being hand harvested. Once at the winery, the bins of fruit are loaded into a tank press and whole bunch pressed to avoid extracting the natural phenolics the variety carries. Only free run juice is taken and housed in stainless steel tanks during fermentation as a means of preserving the natural flavours and aromatics. Final analysis shows an alcohol of 13.5 %, a pH of 3.42, an acidity of 5.85 g/l and residual sugar of 5.2 g/l.
Suggested Serving Temperature
Really important: don’t over chill the Pinot Gris. Better served taken from the fridge, but no need to put in an ice-bucket.
Sensory Experience
Totally charming. Oily, rich, round…you’ll be licking your lips. Moreish.
Food Heaven
Because of the concentration in the Pinot Gris it makes a great food wine. Try with Pan Asian or dishes with nuts (almonds, hazlenuts or peanuts). Great with satay or try with our Spicy Tagine.
Viticulture Summary
Gewurztraminer is quite a difficult variety to grow. It has some vulnerabilities. As such the Viticultural team work hard to manage it through to being ripe with all elements in balance and in harmony.
Vinification Summary
Due to how the berry is structured, the Gewurztraminer is best hand harvested as it’s a lot more gentle on it. Once in the winery the Gewurztraminer is whole bunch pressed to manage the varietals natural phenolics on a long gentle press cycle. Only free run juice is used so it delicate, fragrant and elegant. Final analysis shows an alcohol of 13.5 %, a pH of 3.42, an acidity of 5.85 g/l and residual sugar of 11.3 g/l.
Suggested Serving Temperature
Chilled.
Sensory Experience
Oozes intrigue, very exotic. Juicy. Round. Finishing crisp. It’s very different to Alsace or German Gewurztraminer too, so offers a completely new experience.
Food Heaven
If you are a foodie then this is the wine for you. Remarkably versatile. Pates, cheese, anti-pasta, curries, dishes with coconut milk, chilli and coriander. Try it. One particular suggestion; Mussels with Coriander, Chilli and Coconut Milk.
Viticulture Summary
Grown on one site but several different soil types and different terraces around the property provided the blending options to make a focused and elegant wine.
With Pinot Noir it’s about intensity so the crop is shoot thinned early in the season, followed by a green thin at veraison – by hand for precision. The use of both machine and hand plucking gave the fruit good exposure to take advantage of autumn heat and ripen phenolics. Fruit was hand harvested over nine days with seven passes through the vineyard.
Vinification Summary
In the winery, the fruit was 95% de-stemmed into stainless steel open top fermenters and cold soaked for several days before the ferments started with naturally occurring yeast. During ferment each batch was plunged three times daily to gently extract tannin and colour. Once dry, each batch was held at 20°C for a post ferment maceration before pressed off and transferred to French Oak for 11-months of maturation. Final analysis shows an alcohol of 13.5%, pH of 3.55, TA of 5.93 g/l and a residual sugar of less than 1 gram.
Serving Suggestion
A degree or two cooler than room temperature.
Sensory Experience
Silky, supple, juicy, moreish. Please may I have some more…?
Food Heaven
Lamb, lamb, lamb and lamb (try our Warm Lamb Salad). Or, if you like to forage, wild mushrooms (try our Mushroom and Spinach Tart). Matches well with dishes with fresh thyme. Or try with Risotto, or Duck, perhaps seasoned with Five-Spice. Delicious with Pheasant or Quail too. This food matching list for Pinot Noir is endless!