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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/2013/MSB.shtml (2016-05-02)
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  • DISTANT LAND MARLBOROUGH SAUVIGNON BLANC 2011
    was harvested on the 17th of April and the Omaka on the 18th 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

    Original URL path: http://distantland.co.nz/2012/MSB.shtml (2016-05-02)
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  • DISTANT LAND MARLBOROUGH SAUVIGNON BLANC 2011
    the berries Our Wairau vineyard was harvested on the 29th of March and the Omaka on the 12th 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

    Original URL path: http://distantland.co.nz/2011/MSB.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    April and the Blind River on the 7th 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 yeast lees before selecting

    Original URL path: http://distantland.co.nz/2010/MSB.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    the 5nd of April and the Blind River on the 7th 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 yeast

    Original URL path: http://distantland.co.nz/2009/MSB.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    onto the berries Our Rapaura vineyard was harvested on the 2nd of April and the Renwick on the 7th 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

    Original URL path: http://distantland.co.nz/2008/MSB.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    13th of April and the Renwick on the 14th 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 yeast lees before

    Original URL path: http://distantland.co.nz/2007/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/2013/HBSB.shtml (2016-05-02)
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