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Bascand 2009 Estate Riesling Waipara
- Current Release: 2009
Tasting Notes: Limes, apples, lemons and feijoas on the nose, with subtle elderflower and floral hints. Upfront sweet entry to the palate challenged by ripe phenolics and acid. Great length, refreshing and enticing.
Wine Making: Ripe fruit was gently pressed to tank and enzyme settled for 48 hours prior to racking. The clear juice was inoculated and cool fermented until each parcel tasted in balance. The wine was allowed to rest on lees for three months with lees stirring on selected tanks. Immediately prior to bottling the wine was carefully blended, filtered and bottled. The grapes were harvested between 14 -18 April 2009.
Technical Notes: pH 3.09 TA 8.2g/L Alc 11.50% RS 18g/L Brix 23
Food Match: Spicy fish curry with coconut rice and warm roti
Cellar Notes: Drink now but will reward cellaring for 5 – 7 years
Awards/Accolades: Bronze Medal, 2010 International Wine Challenge UK. Selected for Singapore World Gourmet Conference. Silver Medal Winner Hong Kong International Wine Fair 2009.
Bascand 2008 Estate Riesling Waipara
Tasting Notes: An intense nose of limes, sherbet and nectarines belies the minerality that comes through on the finish. An initial burst of sweetness is overtaken by ripe phenolics that provide structure and texture to the wine. River stone minerality dries the finish whilst the natural spritz in the wine cleanses and refreshes the palate.
Wine Making: Ripe fruit was gently pressed to tank and enzyme settled for 48 hours prior to racking. The clear juice was inoculated and cool fermented until each parcel tasted in balance. The wine was allowed to rest on lees for three months with lees stirring on selected tanks. Immediately prior to bottling the wine was carefully blended, filtered and bottled. The grapes were harvested between 10 -15 April 2008.
Technical Notes: pH 3.07 TA 7.2 g/L Alc 10.00% RS 24 g/L Brix 21 - 25
Food Match: Lemon and pepper squid
Cellar Notes: Drink now but will reward cellaring for 3 – 5 years
Bascand 2007 Estate Riesling Waipara
Tasting Notes: Lime in colour with a rich aroma of citrus and green apple, limes and lemon, this wonderfully aromatic wine is typical of the Waipara region.With a touch of sweetness and acidity to match, this wine is delicately poised. Ready to drink now, this wine will reward those who wait as well.Dryer than the 2006 but shows balance between acidity and sweetness.
Wine Making: Sourced from a single vineyard in Waipara and hand-harvested when acidity and fruit flavours are in balance, the grapes are then gently crushed, de-stemmed and pressed to avoid excessive green flavours. The juice is settled at 3°C and lightly fined prior to fermentation. Aromatic yeast strains are carefully selected to maximize the fruit flavour and aromas. The fermentation ismonitored daily to ensure the temperature is kept below 14° before it is stopped, when thebalance between acidity and sweetness is perfect. The wine is then left to rest on its lees (sediment) for up to two months to assist in the development of palate weight and texture. After a sufficient period the wine is racked, lightly fined and bottled. The grapes were harvested on 14 April 2007.
Technical Notes: pH 3.04 TA 8.2g/L Alc 11.00% RS 15g/L Brix 21.5
Food Match: A wine of this age will go with perfectly with soft cheeses such as ementhal
Cellar Notes: If you have this wine – lucky you! Drinking very well now but will reward another 3 – 7 years
Awards/Accolades: Gold medal winner International Wine Show NZGold Medal Romeo Bragato Industry Awards Aug 2007Gold Medal NZ Wine Society Royal Easter Show March 08Gold Medal winner Canberra Int’l Riesling ChallengeSilver Medal Winner Air New Zealand Awards
“This single vineyard Riesling is, to be frank, bloody delicious. Carrying it’s 15gms of residual sugar with consummate ease. A tiny amount of carbon dioxide adds extra freshness and zip to the palate, which has intense flavours of lemon, lime and green apple. It’s a very aromatic wine with an off -dry to medium-dry finish. (Tasting note courtesy of Scenic Cellars) and 10/10 on our gulpable rating!”Bascand 2006 Estate Riesling Waipara
Tasting Notes: Golden in colour with a rich aroma of pineapple, limes and lemon marmalade, this wonderfully aromatic wine is typical of the Waipara region. With a touch of sweetness and acidity to match, this wine is delicately poised. Ready to drink now, this wine will reward those who wait as well.
Wine Making: Sourced from a single vineyard in Waipara and hand-harvested when acidity and fruit flavours are in balance, the grapes are then gently crushed, de-stemmed and pressed to avoid excessive green flavours. The juice is settled at 3°C and lightly fined prior to fermentation. Aromatic yeast strains are carefully selected to maximize the fruit flavour and aromas.The fermentation is monitored daily to ensure the temperature is kept below 14° before it is stopped, when the balance between acidity and sweetness is perfect. The wine is then left to rest on its lees (sediment) for up to two months to assist in the development of palate weight and texture. After a sufficient period the wine is racked, lightly fined and bottled. The grapes were harvested on 10m April 2006
Technical Notes: pH3.14 TA 7.5g/L Alc 11.00% RS 22g/L Brix22.5
Food Match:
Cellar Notes:
Awards/Accolades: Silver Medal at 2006 Air New Zealand Wine Awards
Bascand 2005 Estate Riesling Waipara
Tasting Notes: An elegant wine with an array of citrus aromas and flavour. Delicate, focused and well balanced.
Wine Making: Waipara is becoming well known for its potential to produce outstanding Riesling fruit. The fruit for this wine comes from the Mound Vineyard situated on the southern banks of the Waipara River. The silt soils overlying gravels, river stones and Waipara's cool growing season are a perfect for growing Riesling. These features help trap all the vibrant flavours necessary to make a powerful aromatic wine. The wine is cool fermented and tasted daily to pick the perfect balance between acidity, sugar and fruit flavours. When this balance is reached the wine is cooled from around 12 degrees to 0 in a few hours, this inhibiting the yeast from continuing the conversion of sugar to alcohol. The greapes were harvested 11 April 2005.
Technical Notes: pH 3.2 TA 7.8g/L Alc 11.0% RS 22g/L Brix 22
Food Match: Chicken stewed in apricots and served with sticky rice
Cellar Notes: Drink now
Awards/Accolades: Bronze Medal Winner Bragato Wine Awards 2006Silver Medal Winner International Aromatics Competition at Royal New Zealand Show 2006