MANU WINES
From noted ‘birds of a feather’ winemaker Steve Bird and purveyor David Duckhorn comes Manu, a collection of wines from one of New Zealand’s most celebrated wine regions – Marlborough.
2010 Manu Sauvignon Blanc
Tasting Notes:
Fruit forward, bright, and lively. This is a classic Marlborough style Sauvignon Blanc with aromas of citrus, herbs, and tropical fruits. The sweet herbs follow through to the palate supported by gooseberry and passionfruit flavours. A beautifully balanced and refreshing finish.
Vinification:
We allow a short period of skin contact in the press to maximise flavour extraction and enhance the classic Marlborough herbal characters. Once the juice has been chilled and clarified it is fermented at low temperatures with a specially selected yeast strain. The wine is prepared for bottling immediately after fermentation so that the fresh fruit flavours and aromas are preserved.
Food:
Ideally suited to seafood dishes such as scallops or oysters, preferably raw. The bright acidity will refresh the palate even in the presence of creamy sauces. These flavours compliment Ceviche rather well.
2010 Manu Pinot Gris
Tasting Notes:
The nose exhibits a wonderful floral perfume aroma supported by distinct tropical fruit flavours. The palate is elegant and beautifully structured with juicy succulent centre and delicate crisp dry finish.
Vinification:
A period of skin contact after crushing is mandatory to achieve the weight and texture we desire. As a consequence of this approach we often see a pink hue develop in the wine. Long cool fermentation conditions in stainless steel tanks have allowed the elusive fruit characters of this wine to come through. The wine is left in contact with fermentation solids for about three months with gentle stirring weekly to enhance texture and complexity.
Food:
The delicate perfume aroma and elegant structures of this wine make it an ideal match for shellfish such as clams or scallops. The natural ripeness and hints of exotic fruits will also stand this wine in good stead with moderately spiced Asian dishes.
2009 Manu Pinot Noir
Tasting Notes:
A soft approachable wine with moderate structure supporting bright red fruit characters of cherries and plums. The palate exudes warmth and ripeness with hints of smoky oak and chocolate. This wine has beautiful balance and excellent persistence of flavour.
Vinification:
Hand harvested and destemmed to open top fermentation tanks. The ferment is conducted by indigenous (wild) yeast over a period of 3 weeks. During this time the ferment cap is plunged by hand 3 times a day for colour extraction. The wine is pressed to barrel prior to the end of fermentation where it is aged for ten months. A small amount of egg white is used to clarify the wine prior to bottling.
Food:
The bright fruit characters and hints of smoky oak make this wine an ideal match with almost anything from the barbecue. The wine is moderately structured so will be perfect with lunch as well as at dinner. Winemaker’s best match to date: slow roasted whole chicken in the Webber.
