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  • DistantLand TEMP v1.01 - desuza.com
    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 nine months

    Original URL path: http://distantland.co.nz/2007/HBMM.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    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

    Original URL path: http://distantland.co.nz/2008/HBMM.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    free draining 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

    Original URL path: http://distantland.co.nz/2012/MPG.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    is free draining 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

    Original URL path: http://distantland.co.nz/2011/MPG.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    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 sweetness and then matured on its yeast lees WINEMAKER

    Original URL path: http://distantland.co.nz/2010/MPG.shtml (2016-05-02)
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  • DistantLand TEMP v1.01 - desuza.com
    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 sweetness and then matured on

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

  • DistantLand TEMP v1.01 - desuza.com
    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 sweetness and then matured on

    Original URL path: http://distantland.co.nz/2008/MPG.shtml (2016-05-02)
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  • DistantLand Marlborough Gewurztraminer 2011
    Wairau playing an important part with its river silt soils allowing free draining 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 before blending the different

    Original URL path: http://distantland.co.nz/2011/MG.shtml (2016-05-02)
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