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32pinotgris.jpgBascand 2010 Estate Pinot Gris Marlborough

Tasting Notes: This wine exhibits typical varietal aromas of pear drop with subtle quince spice. The palate is off dry and shows good concentration and texture with great balance.

Wine Making: Machine harvested fruit was pressed to tank and cold settled for 48 hours. Clear juice was racked to tank and inoculated. Ferment was conducted at 14degC. The grapes were harvested mid April.

Technical Notes: 3.56 TA 5.6g/L Alc 14% RS 10 g/L Brix 24

Food Match: Fresh rice paper rolls with Hoisin dipping sauce

Cellar Notes: Drink now

Awards: Bronze Medal, 2011 New World Wine Awards

 

Bascand 2009 Estate Pinot Gris Marlborough

Tasting Notes: Aromas of richly scented spices and freshly picked warm peaches. Viscous palate with texture and breadth from extended lees contact and stirring. Fruit sweetness betrays the off dry nature of the wine.

Wine Making: Machine harvested fruit was pressed to tank and cold settled for 48 hours. Clear juice was racked to tank and inoculated. Ferment was conducted at 14degC. The grapes were harvested on 17 April 09.

Technical Notes: pH 3.56 TA 5.6g/L Alc 14% RS 10 g/L Brix 24

Food Match: Fresh rice paper rolls with Hoisin dipping sauce

Cellar Notes: Drink now

 

Bascand 2008 Estate Pinot Gris Marlborough

Tasting Notes: Upfront sweetness balanced with phenolic texture and juicy acid. A touch of complexity from lees contact that rounds palate providing interplay with other components. Pears, peaches and spicy hints on the palate, juicy and fat with some oiliness, nice acid and body.

Wine Making: The grapes were harvested on 10 April 2008. Clean ripe fruit was gently pressed and settled in tank at 8°C for 48 hours. The clear juice was then racked to tank and inoculated with selected yeast strains and fermented for 21-28 days at 14°C. Ferment was stopped when the wine reached a balance with sweetness, phenolics and acid.

Technical Notes: pH 3.56 TA 6.95g/L Alcohol 12.5% RS 12g/L Brix 23.5

Food Match: Spicy Rogan Josh

Cellar Notes: Drink now

 

33.jpgBascand 2007 Estate Pinot Gris Marlborough

Tasting Notes: Typical varietal characters of pear drop and peaches are found in the wine. Balanced by careful retention of the grapes natural acid and sugars, the wine is clean finishing and fresh.

Wine Making: Hand harvested fruit was destemmed without crushing and gently pressed. The juice was then settled at 7°C until crystal clear.The juice was then racked to stainless tanks and fermented with selected yeasts for 23days. The ferment was stopped with 10g residual sugar and left to rest. The wine remained on lees for four months with occasional lees stirring before lightly fining, filtering and into bottle. The grapes were harvested on 17 March 2007.

Technical Notes: pH 3.53 TA 5.70g/L Alc 13.10% RS 5.7g/L Brix 23.6

Food Match: This wine is so rich and full of spice its perfect compliment has to be Cajun chicken

Cellar Notes: Drink now