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Bascand Estate 2010 Chardonnay Marlborough
Tasting Notes: Bascand Chardonnay is made in a lightly oaked style with forward fruit flavours and a subtle richness.
Wine Making: Hand-harvest fruit was gently destemmed and pressed directly to barrel with no settling. The juice was then inoculated with half dose of selected yeast. The barrels were stirred on a weekly basis. Spontaneous malolactic fermentation was allowed to occur in spring before racking to tank, filtering and bottling. Gentle winemaking techniques have helped retain natural carbon dioxide.
Technical Notes: pH 3.65 TA 6.32g/L Alc 13% RS 4g/L Brix 22.1
Food Match: Match with Chicken and Sundried Tomato Pesto Salad.
Cellar Notes: Drink now and will reward cellaring for 6 – 9 years
Bascand 2009 Estate Chardonnay Marlborough
Tasting Notes: Bascand Chardonnay is rich in tropical fruit characters of pineapple and banana with a hint of oak and lightly buttered toast.
Wine Making: Hand-harvest fruit was gently destemmed and pressed directly to barrel with no settling. The juice was then inoculated with half dose of selected yeast. The barrels were stirred on a weekly basis. Spontaneous malolactic fermentation was allowed to occur in spring before racking to tank, filtering and bottling. Gentle winemaking techniques have helped retain natural carbon dioxide.
Technical Notes: pH 3.66 TA 6.33g/L Alc 13% RS 4g/L Brix 22.4
Food Match: Match with Chicken and Sundried Tomato Pesto Salad.
Cellar Notes: Drink now and will reward cellaring for 6 – 9 years
Bascand 2008 Estate Chardonnay Marlborough
Tasting Notes: After spending months in large oak casks it has good fruit characters of pineapple and banana. Combined with smaller format barrels giving good barrel ferment character, lees character is evident, hint of oak structure, lightly influenced. A beautifully constructed wine. The grapes were harvested on 12 April 2008.
Wine Making: Hand-harvest fruit was gently destemmed and pressed directly to barrel with no settling. The juice was then inoculated with half dose of selected yeast. The barrels were stirred on a weekly basis. Spontaneous malolactic fermentation was allowed to occur in spring before racking to tank, filtering and bottling. Gentle winemaking techniques have helped retain natural carbon dioxide.
Technical Notes: pH 3.65 TA 6.32g/L Alc 13% RS 4g/L Brix 22.1
Food Match: Perfectly matched with rich chicken salad that includes peach, mango and macadamia nuts
Cellar Notes: Drink now and will reward cellaring for 6 – 9 years
Awards/Accolades:
Bronze Medal Winner Hong Kong International Wine Fair 2009
Bascand 2007 Estate Chardonnay Marlborough
Tasting Notes: Golden yellow in colour, rich on the palate with hints of almonds and ripe fruit. A smooth, beautifully balanced Chardonnay.
Wine Making: Fruit was gently pressed to tank before cold settling the j uice for 48 hours. French oak barrels and puncheons were gravity filled with clean juice and then fermented with selected yeasts. A portion of juice was kept back and fermented with solids to provide a textural contrast to the final wine blend. Malolactic fermentation occurred spontaneously in the spring. The barrels were stirred periodically throughout the year and topped fortnightly. In late February the wine was carefully removed from barrel, lightly fined with milk before filtering and bottling. The grapes were harvested on 19 April 2007.
Technical Notes: pH3.56 TA 6.45g/L Alc 13.5% RS 2g/L Brix 24
Food Match:
Cellar Notes: Drink now and will reward cellaring for 5 – 7 years
Bascand 2006 Estate Chardonnay Marlborough
Tasting Notes: Golden yellow is colour, rich on the palate with hints of almonds and ripe fruit. A smooth, beautifully balanced Chardonnay.
Wine Making: After harvesting, the grapes were de-stemmed and pressed and then settled for 48 hours before racking the juice to tank. The juice was then inoculated with selected yeast strains. Once fermentation began the juice was moved to French oak barrels where it completed fermentation. The wine was then stirred weekly throughout the winter. In the spring, spontaneous malo-lactic fermentation commenced. he wine continued to be stirred until blending, filtering and bottling. The grapes were harvested on 14 April 2006.
Technical Notes: pH3.25 TA 8.3g/L Alc 13.9% Brix 23.8
Food Match: Enjoy a glass on its own as an aperitif or as a complement to seafood and chicken dishes.
Cellar Notes: Drink now and will reward cellaring for 3 – 4 years
Bascand 2005 Estate Chardonnay Marlborough
Tasting Notes: Golden yellow is colour, rich on the palate with hints of almonds and ripe fruit. A smooth, beautifully balanced Chardonnay. The grapes were harvested 14 April 2005
Wine Making: After harvesting, the grapes were de-stemmed and pressed and then settled for 48hours before racking the juice to tank. The juice was then inoculated with selected yeast strains. Once fermentation began the juice was moved to French oak barrels where it completed fermentation. The wine was then stirred weekly throughout the winter. In the spring, spontaneous malo-lactic fermentation commenced. The wine continued to be stirred until blending, filtering and bottling.
Technical Notes: pH 3.25 TA 8.3g/L Alc 12.50% Brix 23.8
Food Match:
Cellar Notes: Drink now
Awards/Accolades: International Chardonnay Challenge 2006 Air New Zealand Wine Awards 2006