PROPHETS ROCK DRY RIESLING NEW ZEALAND 2018
CENTRAL OTAGO, NEW ZEALAND
CHAMOMILE ACID APPLE
CLASSIC / 750ML
Handpicked and whole bunch pressed on a long slow cycle. The juice undergoes fermentation in old oak and can sometimes bubble away for as long as four months. The riesling is unbelievablyy complex with crushed apples, chamomile, oak weight and acid for days.
From the Producer: Intense aromas of lemon, lime, and grapefruit with green, crunchy apple and hints of chamomile. The palate is lively and fresh, citrus, apple, and subtle nectarine flavours with zingy acidity and a chalky mineral note on the long, lingering finish.
This wine represents a very small portion of our overall production but has always been a strong focus for Prophet’s Rock. We farm our aromatic whites to the same high standard in the vineyard as our top Pinot Noir, and take time through all aspects of production to ensure that the wine we release is the best reflection of the site it can be. This is a dry style with bright aromatics and great concentration. The freshness and texture make it an easy food match.
We have a little over one hectare of Riesling which is located on our spectacular Rocky Point Vineyard. This very steep site has schist-based soil with high mineral content and low vigour. The Riesling block has a northerly aspect with large rafts or slabs of solid schist throughout.
A strong focus on viticulture is the foundation of the winemaking approach. Yields consistently average 28-30hl/ha or approximately 3.5-4ton/hl. In the vineyard this equates to one bunch maximum per shoot, no shoulders or wings, and a further green-thin at veraison.
The handpicked fruit is 100% whole-bunch pressed over 5-6 hours and fermented using only indigenous ‘wild’ yeast in old barrels. Fermentation typically takes 3-4 months, and the finished wine is then aged without racking on gross lees until bottling just before the following vintage. The wine is bottled under Diam cork and is only released after at least one year in bottle.
I worked as winemaker at Kuentz-Bas in Alsace, and it is this experience that has helped shape my approach with aromatic whites here in Central Otago
I believe that on a foundation of low-yield, Riesling provides one of the most site-expressive wines in the world. Since first release this wine has been one of the strongest preforming Riesling in Central Otago.
It gets the same meticulous treatment in the vineyard as our top Pinot Noir, and our yields are extremely low, creating a concentrated expression of our unique site. Averaging only 300 cases per vintage, our Dry Riesling is a rare find. The vinification is heavily influenced by Paul’s time in Alsace, where use of wild yeast, multiple small vessels and long ageing are the norm.
After lengthy slow ferments, the various components are aged on their yeast lees before bottling. The wine is cellared for at least two years before release. This wine has been extremely well-reviewed since the first release in 2006.
MOUNT EDWARD CLOCKWORK ORANGE ALBARINO 2016
CENTRAL OTAGO, NEW ZEALAND
PITH GRIT EVOLVING
SKIN CONTACT / ORGANIC / 750ML
Evolved tannin that forces you to feel your teeth, pithy with notes of heavily steeped herbal tea.
From the Producer: Clockwork is always a wine based around texture, a wine that has skin contact as its core and in that family of wines known as ‘orange’ wine. A style that owes its origins to Georgia, possibly the oldest wine region in the world. Clockwork gains its texture from its time fermenting and maturing on skins, in 2016 a blend based around albarino, though including some riesling and chenin, with an average time on skins being 8 months. The varieties used produced a lighter style of orange wine than previous, more gateway than all in orange, a great intro to this style.
We are Bio gro certified organic, owning all our fruit across 5 estate vineyards, all in Central Otago, collectively producing wines of provenance and pleasure alike
We enjoy breaking new ground, the first in New Zealand to make vermouth, have wine on tap, early adopters of skin contact and minimal sulphur, we continue to seek out the unique. Our choices, style and techniques reflect, we believe, a growing demand for individual and authentic wine.
Traditional winemaking, a healthy regard to science, all without a rulebook telling us what to do or how to look. The less you do the better the wine is a truism that guides us via minimal intervention such as no fining, filtration, aids or additives.
Our motto, Grow your Own Way, is with a care to all around you, surround yourself with people who think the same and enjoy yourselves.
RIPPON MATURE VINES PINOT NOIR 2017
WANAKA, NEW ZEALAND
PURE PLACE LINE
CLASSIC / 750ML
The most beautiful vineyard I have been to. Perfectly managed vines that spend all day staring out across Lake Wanaka to the imposing mountains beyond. Careful canopy management leads to sexy fruit with present acid and ripened phenols. The wine offers campari, rhubarb, careful oak and subtle yet long tannins. Absolute pearler.
From the Producer: The farm voice of a distinct parcel of land: Rippon. On the western board of Roy’s Bay, Lake Wanaka, Rippon’s north-facing escarpment forms the meeting point of terminal moraines and coarse gravels, all based in schist, on which some of the region’s earliest vines were planted. Rippon is a Wine issued from all of the fully developed Pinot Noir vines growing in this land.
Rippon’s vines are planted in two main zones of differing soil types, both inherent to the way each wine tastes and feels. These two soil types are both borne of decomposing schist rock, but have arrived on the site by different means and at different times. A thin layer (5-15cms) of wind blown loess covers the property.
The Lakeside: A relatively new ejection cone of gravel debris from “waterfall creek”, the stream that cascades down Mt Roy, the 1800 metre peak beside us. This has formed many complex layers of Schist gravels and singles of varying grades (coarseness).
The Hillside: Terminal Moraine deposits of the last glacial advance. Fine deposits of glacial meal are mixed with more coarse material and large blocks of schist rock to form a 50 metre high slope.
Expression: With its high content of Silica, Quartz and Mica, Rippon’s schist based soils produce, as the texture of the rock itself would suggest, wines which are luminous, layered and complex; lift rather than weight, precision rather than opulence, finesse rather than fullness.
The Southern Hemisphere’s predominant airflow, the “roaring forties”, passes over the South Island in a westerly fashion. When it hits the Southern Alps, most of its moisture precipitates on the Western side, forming an important rain shadow to the east. Up to five metres (5000mm) of rain can fall each year on the Western Ranges, whereas at Rippon, only fifty kilometres away, our annual rainfall is around 600mm. Most of this falls in the springtime. The summers are hot and dry with a heat summation range of 700-1250HDD. An extended late-summer to autumn season, with a large a large diurnal temperature range (up to 25°C), allows the fruit to ripen slowly with tight, locked-in flavours. Winters are cold, but not extreme. Whilst the winter snow level sits about one third of the way down our surrounding mountains (roughly 500 metres above us), it only falls on the vineyard once or twice a year and melts quickly the next day.
Whilst Rippon is part of Central Otago, it has several important local meteorological attributes which are unique to its site.
Proximity to the Main Divide
From Rippon we can see clearly the heavily glaciated ridgeline between Mount Avalanche and Rob Roy Peak. On the other side of this divide, water flows down the valleys to the west and out to the Tasman Sea. On our side, water makes its way down the Matukituki River, into the Lake and inevitably down the Clutha River to the Pacific Ocean. During the many weak westerly fronts which buffet the West Coast during the summer, heavy cloud systems will bank up on this ridgeline. Depending on the strength of the system, wet clouds will eventually break away from this bank and make their way east, all the time slowly breaking apart and drying up. The Wanaka basin is the first to receive these clouds and more often than not they do not make it much further. This means that although Central Otago is the hottest, coldest and driest region in New Zealand, Wanaka is slightly more temperate than further down the valley towards Lowburn, Bannockburn and Alexandra.
Proximity to the Lake
The risk of frost in Central Otago is a very real one at both ends of the growing season. This is truly a marginal grape-growing area. The core temperature of Lake Wanaka only changes two or three degrees from summer to winter. The presence of this large body of water next to the vines acts like a big hot water bottle on such cold mornings where frost is a risk. We estimate that it may equate to as much as a four-degree difference from hilltop to lakefront.
Perpetual airflow is created by a water cascade, which falls down Mount Roy (the 1800 metre mountain that the vineyard backs onto). Air is drawn down the mountain, across the north facing slope of the vineyard and out on to the lake. This is also thought to be beneficial on mornings of frost risk. No protection, natural or mechanical, will ever be fool proof. Understanding and managing this risk has always been an essential part of living here.
A small, but important island of hard rock, sits out in front of the site where the vines are planted. This “Roche-Moutonee” has been left by the ancient glacier and is not only the centrepiece of Rippon’s view, but also a buffer against the harsh, prevailing Nor-West winds. These powerful winds, having dumped all their moisture on the West Coast, can be extremely dry and are able to cause heavy stress to both the vine and vigneron alike. Even in periods of severe wind where the lake may be white with froth, the bay in front of the vineyard is relatively calm. Ruby Island, although it doesn’t stop the wind, spoils it, throwing it up, causing it to roll over the property rather than hitting it full-force.