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  • DistantLand Hawke's Bay Sauvignon Blanc 2011
    at the vineyard site is a mixture of free draining gravels from the 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

    Original URL path: http://distantland.co.nz/2011/HBSB.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    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 lees to

    Original URL path: http://distantland.co.nz/2010/HBSB.shtml (2016-05-02)
    Open archived version from archive

  • DistantLand TEMP v1.01 - desuza.com
    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 lees

    Original URL path: http://distantland.co.nz/2009/HBSB.shtml (2016-05-02)
    Open archived version from archive

  • DistantLand TEMP v1.01 - desuza.com
    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 lees to

    Original URL path: http://distantland.co.nz/2008/HBSB.shtml (2016-05-02)
    Open archived version from archive

  • DistantLand TEMP v1.01 - desuza.com
    the 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

    Original URL path: http://distantland.co.nz/2007/HBSB.shtml (2016-05-02)
    Open archived version from archive

  • DistantLand TEMP v1.01 - desuza.com
    schist A cooler region than the rest of the Central Otago region enables long ripening periods that enhance the build up of colour and flavour 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

    Original URL path: http://distantland.co.nz/2010/COPN.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/HBMM.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    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

    Original URL path: http://distantland.co.nz/2006/HBMM.shtml (2016-05-02)
    Open archived version from archive



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