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  • DISTANT LAND MARLBOROUGH SAUVIGNON BLANC 2011
    harvested on the 5th of April and the Omaka on the 8th of April The grapes were harvested in the early morning to keep the fruit cool minimising oxidation of aromatics and flavours WINEMAKING The juice was fermented using a number of selected yeast strains and at a range of temperatures to enable us to capture a spectrum of flavour and aroma profiles We then matured this Sauvignon on its

    Original URL path: http://distantland.co.nz/2014/MSB.shtml (2016-05-02)
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  • DistantLand Hawke's Bay Sauvignon Blanc 2011
    old riverbed and calcareous soils from the surrounding limestone hills and river terraces The grapes were harvested at peak maturity in April The fruit coming into the winery was clean and ripe and most importantly excellent concentration of aromatics and flavours WINEMAKING After the grapes were gently pressed the juice underwent a cool fermentation using a number of different strains of yeast We then matured this Sauvignon on its yeast

    Original URL path: http://distantland.co.nz/2014/HBSB.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    with schist soil profiles giving the grapes concentrated characters Gibbston is cooler and higher with slower ripening periods contributing more elegant characters WINEMAKING The grapes were picked early morning to preserve quality In the winery they were gently de stemmed into 3 ton open top fermenters The vats were cold soaked for 3 days and then inoculated using seven different strains of natural and cultured yeast The ferments were worked

    Original URL path: http://distantland.co.nz/2014/COPN.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    in 2010 resulting in harvest about 10 days later than last year which is about normal The rain free later days of summer resulted in clean ripe fruit coming into the winery VINEYARD The grapes are from two separate vineyards the Merlot from the Gimblett Gravels and the Malbec from the Ngatarawa Triangle The soil at the vineyard sites is a mixture of free draining gravels from the old riverbed and calcareous soils from the surrounding limestone hills and river terraces The fruit coming into the winery was clean and ripe and most importantly had excellent concentration of aromatics and flavours WINEMAKING The fruit underwent a cold maceration for a week in opentop fermenters with daily plunging prior to fermentation The juice arrived at the winery in late April where the raw wine was transferred to French oak barrels to be matured for twelve months Due to the gentle handling of the wine no fining agents have been used to retain colour and character in the finished wine WINEMAKER S NOTES Spiced cloves and nutmeg feature on the nose Ripe peachy plum and blackberry on the palate with a violet and a long toasty oak finish SERVING SUGGESTIONS Serve with

    Original URL path: http://distantland.co.nz/2010/HBMM.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    river terraces The fruit coming into the winery was clean and ripe and most importantly had excellent concentration of aromatics and flavours WINEMAKING The fruit underwent a cold maceration for a week in opentop fermenters with daily plunging prior to fermentation The juice arrived at the winery in late April where the raw wine was transferred to French oak barrels to be matured for twelve months Due to the gentle

    Original URL path: http://distantland.co.nz/2012/HBMC.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    river bed stony soils The grapes were harvested at peak maturity in April The fruit coming into the winery was clean and ripe and most importantly had excellent concentration of aromatics and flavours WINEMAKING The juice was fermented using a number of selected yeast strains and at a range of temperatures to enable us to capture a spectrum of flavour and aroma profiles The ferments were stopped to retain natural

    Original URL path: http://distantland.co.nz/2014/MPG.shtml (2016-05-02)
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  • DistantLand Marlborough Gewurztraminer 2011
    solis offering a diversity of flavour profiles VSP cane pruned with hand shoot thinning and leaf plucking pre veraison as well as fruit thining enhance the concentration of the berries WINEMAKING The juice was fermented using a number of selected yeast strains to enable us to capture a spectrum of flavour and aroma profiles The ferments were stopped to retain natural sweetness and then matured on its yeast lees before

    Original URL path: http://distantland.co.nz/2014/MG.shtml (2016-05-02)
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  • DISTANT LAND MARLBOROUGH RIESLING 2011
    growing Riesling the vineyard in Renwick playing an important part with its river silt soils allowing freedraining of water while layers of limestone ensure minerality WINEMAKING The juice was fermented using a number of selected yeast strains and at a range of temperatures to enable us to capture a spectrum of flavour and aroma profiles The ferments were stopped to retain natural sweetness and then matured on its yeast lees

    Original URL path: http://distantland.co.nz/2012/MR.shtml (2016-05-02)
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