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Soljans Estate Winery was established over seventy years ago by

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					Soljans Estate Winery was established over seventy years ago by Bartful Soljan, an immigrant
from Croatian island of Hvar. The first winery was located in Henderson, West Auckland and
                                 then moved two generations later to Kumeu, Auckland by
                                 Tony Soljan in 2001.




Over 70 years ago, the first delicate grapevine was planted in a West Auckland field and grew to
begin a famous New Zealand wine family dynasty. In fact, few wineries in New Zealand can
claim to have a prouder winemaking heritage as Soljans Estate Wines. Today this is a company
that thrives through the appreciation and loyalty of wine lovers in both New Zealand and
overseas. How it has all come about is worthy of a book because this inspiring story spans two
                 Continents and three generations.

                The first chapter of the story began centuries ago in the ancient town of Stari
                Grad on the sun-drenched Croatian island of Hvar. From the narrow, cobbled
                streets of this town with its charming buildings of faded mustard and peeling
                tangerine, and the gnarled olive groves nearby, that the family winemaking
                tradition first started.

In 1927 Bartul Soljan, his wife Rakelina and children sailed to the 'new world' with a passion to
bring the art of winemaking to New Zealand.


Following a lot of toil breaking in the land and planting vines, the dream became reality in 1932
when Bartul established the first Soljan family vineyard in Henderson, West Auckland. The
wines produced were nothing like those he made back in Croatia but were tailored to suit
consumer demand at the time. While it was a small start, bigger events were just around the
corner.

Tony's long and distinguished service to the New Zealand wine industry was recognized in 1999
when he was made a fellow of the Wine Institute of New Zealand, an honour bestowed on only
16 people since its inception.
Soljans Marlborough Sauvignon Blanc 2007

Region: Marlborough Winemaker: Mark Compton

CSPC 718345

Tasting Notes

This wine has a light straw colour with a flashing green tinge. A long
cool fermentation has enhanced the strong asparagus and herbal
aromas in this wine. Capsicum and grassy flavours are balanced by a
thread of acidity which gives the wine an attractive finish. An underlying
layer of very ripe fruit gives this dry wine a hint of tropical fruits to meld
with the gooseberry and melon notes.

Winemakers Notes

These grapes were machine harvested in the cool early hours of the
morning and processed nearby with rapid juice extraction to preserve
the high quality Sauvignon Blanc juice.

Cellaring

Ready to drink now, the screw cap closure ensures confident cellaring potential for 2 - 4
years.


Food Match

This wine is suitable for consumption without food, but will suit light Summer salads.

Wine Show Medals

Royal Easter Wine Show - Bronze Medal

Technical Details

Alcohol: 13% pH: 3.26        RS: 4g/l TA: 8.7g/l
Soljans Hawkes Bay Merlot/Cabernet/Malbec 2004

Region: Hawkes Bay

CSPC 718344

Tasting Notes

Hawke’s Bay Merlot, Cabernet Franc and Malbec were separately fermented and aged
for 18 months in predominantly French oak barriques to impart a cedar and vanilla edge
to the plum and blackberry flavours from the grapes. The wine exhibits soft tannins
with a savoury finish and is suitable for immediate consumption.



Viticulture Notes

100% Hawkes Bay Fruit. Hoy Esk Valley Vines and McMurtrie
Vendange Estate
Winemakers Notes

Merlot – 1/3rd 18 Months in mainly French oak barriques.
Cabernet Franc – 18 months in French and American oak barriques.
Malbec – 18 months in seasoned French oak barriques.

Cellaring

Ready to drink now, or for further cellaring of 3 to 5 years.

Food Match

This wine has a full bodied roundness with good tannin structure, so would work
well with German sausages cooked on the barbeque - or full flavoured leg of lamb with an
anchovie and garlic crust, of course add a splash to any jus reduction.

Serve at a good ambient temperature of 16-20°C.



Technical Details Alcohol: 12.7%           pH: 3.63      RS: 5.3     TA: 6.2
Soljans Marlborough Riesling 2006

CSPC 723533

Tasting Notes

Citrus flavours are balanced by a thread of acidity which gives the wine an
attractive finish. The underlying fruit concentration makes this medium
wine an ideal match for lighter food styles.

Viticulture Notes Grapes for this wine were machine harvested in the
cool early hours of the morning and locally processed to ensure the
preservation of the fresh fruit flavours. A selected aromatic yeast was
chilled to slow and then stop the fermentation and this has contributed
considerable intensity in the fruit aroma. Minimal processing and early
bottling on the 13th of July have also helped retain the concentrated rich
Riesling fruit flavours.

Winemakers Notes A long cool fermentation has enhanced the strong
apple and floral aromas in this wine. Citrus flavours are balanced by a thread of acidity
which gives the wine an attractive finish. The underlying fruit concentration makes this
medium wine an ideal match for lighter food styles.

Cellaring Ready to drink now, the screw cap closure ensures confident cellaring
potential for 3 - 5 years.


Food Match      Riesling is a very versatile variety - suitable either at lunch as an aperitif or
with dinner. Match to seasonal vegetables and salads. Wonderful with fresh asparagus
and salmon.

Wine Show Medals

NZ International Wine Show - Bronze Medal 2006


Technical Details          Alcohol: 12.2%   pH: 3.02       RS: 12.5 g/l TA: 7.6 g/l
                           Soljans Kumeu Pinotage 2006

Region: Auckland Winemaker: Mark Compton

Tasting Notes

This wine has a dense bright red colour with a purple hue. The aroma of
raspberries and cherries is complimented with the bouquet of cedar and
vanilla, giving an overall mocha character to the wine. Strong raspberry
and plum flavours are supported by firm ripe tannins which will ensure
the wine will cellar for 3-5 years.

Winemakers Notes

All grapes were machine harvested from the Estate vinyard which
surrounds the winery in Kumeu. A select yeast was used for the 13 day
ferment on grape skins prior to pressing, the wine was then aged in
French oak barriques to add final complexity.

Cellaring

3 to 5 years

Food Match

Lamb, duck and venison will compliment the ripe tannins as well as enhance the cherry

and plum flavours.



Technical Details

Alcohol: 11.8%               pH: 3.94   RS: 4.4 TA: 5.59
                      Soljans Fusion Sparkling Muscat NV

Tasting Notes

Made from Muscat grapes grown in Gisborne This wine is fragrantly perfumed and lively,
with a delicate alcohol, a refreshing sugar/acid balance and plenty of floral concentrated
sweet flavours.

Winemakers Notes

Controlled cold fermentation in stainless steel tanks after crushing and pressing help retain
the fresh fruitiness that this wine imparts. Good to drink young or cellar for 2 years.

Wine Show Medals

Silver at the 2008 'Muscats du Monde' international muscat competition in
France.

Air New Zealand Wine Awards - Silver Medal 2005

Bragato Awards - Silver Medal 2005

Liquorland Top 100 International Wine Competition - Silver Medal 2004

Royal Easter Wine Show - Silver Medal 2006

NZ International Wine Show - Silver Medal 2006

Air New Zealand Wine Awards - Silver Medal 2007

Royal Easter Wine Show - Silver Medal 2008

Winestate Magazine - 4 stars 2008

Wine Reviews

Sunday Star Times - Michael Cooper"...modelled on the seductively scented, low alcohol,
smooth Asti Spumantes of Italy. Offering the rich, sweet flavours of ripe Muscat grapes,
grown in Gisborne, it's a delightfully perfumed wine, great for summer sipping."

NZ Home & Entertainment - Bob Campbell December Silver Medal

Winestate Magazine - November 2006                4 Stars

Light and fresh, a gently sweet sparkling with grapey flavours and low alcohol, in pristine
condition. Plenty of bubble and life, nicely clean and flavoursome.

Technical Details     Alcohol: 8%   RS: 80 g/lTA: 5.8 g/l
                       Soljans Barrique Reserve Pinot Noir 2006

Region: Marlborough Winemaker: Mark Compton

Tasting Notes

A Delicately perfumed wine, displaying a vibrant colour. The nose and

palate are layered with ripe stone fruits such as black cherry and

plum. The texture is supple and persistent with a rich mid-palate.


Viticulture Notes

The grapes from 3 Dijon clones (667,115 and 777) from 5-6 year old
vines were hand picked

Winemakers Notes

The grapes were chilled to 8 deg C, crushed and allowed to cold soak

for 3 days before fermentation. Hand plunging, a short time with post

fermentation maceration, and gentle grape handling to the press, all

prevented over extraction. In fact all lighter fractions and the press

portion were not included in the bottling blend. The wine was aged in 100 % French oak

barriques for 9 months.


Cellaring

This wine will cellar easily up to 5 years.

Food Match

Game meats, and savoury dishes



Technical Details

Alcohol: 13% pH: 3.65       RS: 3g/l TA: 6.2g/l
                                               The dream of making fine wines in the southern most
                                               wine growing region of the world was one that captured
                                               our hearts and souls.

                                               What initially started as a small business hobby has
                                               flourished and turned into a commercial business.

                                               Our wines express our love for winemaking, the toil and
                                               heartache sometimes involved is most certainly
                                               outweighed by our elated souls when we gather a good
                                               vintage. Behind every bottle of Gibbston Highgate Estate
                                               wine is a LABOUR of LOVE – for others to ENJOY!

                                               In essence we practice a philosophy of balance and
                                               harmony, we apply an ecological, sustainable viticulture
                                               approach to managing all of the elements in the vineyard
                                               including the soil, water, and the canopy, to ensure that
                                               they work together to optimize the fruit quality, minimize
                                               pests and diseases and enhance the beauty of the site.

                                               We encourage indigenous flora and insects, and only
                                               replace in the soil what the vines have extracted through
using natural methods to the greatest extent possible. Our viticulture methods are labour and capital
intensive.

Any interventions that are necessary are completed on the basis of knowledgeable use, using the right
amount of the right product, at the right time. Wherever possible we use no animal products in
processing our wine. Our wines are subject to limited filtration. Repeated decanting by gravity or low
pressure pumping and cold stabilization is used to achieve the required clarity and stability of the wine.

We have drawn our inspiration from sustainable winegrowing practices and we are accredited under the
Sustainable Winegrowing New Zealand program. For more information regarding Sustainable
Winegrowing New Zealand refer to www.nzwine.com/swnz/
Our wines are hand-crafted from hand-tended grapes grown under accredited
sustainable viticulture practices, low input and yield agriculture, and whenever
possible made without filtration or fining with animal products. The cool
climate of Gibbston Valley bears largely on the complexity and intense
flavours of our wines. Formerly part of a high-country merino sheep station,
Highgate refers to the farm gate which was open in spring to let the animals
graze in the mountain pastures.




    Gibbston Highgate Estate Soultaker Pinot Noir
                        2007

         All fruit hand picked at 24 – 25 Brix ripeness in small batches
          late April 2006, de-stemmed, and transferred to stainless steel
          tanks with some 15% of selected whole clusters added. The
          fruit cold soaked for eight days and then fermented in small
          batches with selected yeasts, including wild yeasts. Transferred
          to French oak barrels (40% new, 60% 2-3 vintages old) for
          further fermentation and ageing for 10 months. The wine
          bottled with no prior filtration.

         Alcohol content (%v/v) 13.5, Titratable acidity (g/L) 5.7, Total
          sugars (g/L) <1.0, Total Sulphur dioxide (mg/L) 75.

         The wine has aromas of red plums and raspberries intermingled
          with scents of forest floor, rose petals, mineral undertones, and
          toast notes from the barrel aging. The palate is savoury, smooth
          and silky, with fine-grained oak tannins and subtle acidity in the
          finish. An elegant wine that was bottled without filtering. Ready
          to enjoy now, but will reward cellaring for 8-10 years.
Our wines are hand-crafted from hand-tended grapes grown under accredited
sustainable viticulture practices, low input and yield agriculture, and whenever
possible made without filtration or fining with animal products. The cool
climate of Gibbston Valley bears largely on the complexity and intense
flavours of our wines. Formerly part of a high-country merino sheep station,
Highgate refers to the farm gate which was open in spring to let the animals
graze in the mountain pastures.




  Gibbston Highgate Estate Dreammaker Pinot Gris
                       2007

         The fruit hand-picked in good physiological ripeness at just over
          23 Brix and processed with minimal handling and intervention. It
          was whole bunch pressed at low pressure and the juice cold
          settled for two days, then racked with generous solids, and then
          a long cool fermentation occurred. The wine was aged in a
          stainless steel tank for seven months with three months of lees
          contact. The wine was bottled with no fining carried out.

         Alcohol content (%v/v) 13.4, Titratable acidity (g/L) 7.9,
          Residual sugars (g/L) 8.3, Total Sulphur Dioxide (mg/L) 80.

         The fermentation in steel vessels of whole bunch press juice
          retained the purity of fruit. This wine has aromas of ripe
          pears intermingled with floral and lychee notes with delicate
          mineral undertones. The palate is lush and mouth-filling with a
          slightly oily texture. The wine finishes with a clean and crisp
          varietal finish.
Our wines are hand-crafted from hand-tended grapes grown under accredited
sustainable viticulture practices, low input and yield agriculture, and whenever
possible made without filtration or fining with animal products. The cool
climate of Gibbston Valley bears largely on the complexity and intense
flavours of our wines. Formerly part of a high-country merino sheep station,
Highgate refers to the farm gate which was open in spring to let the animals
graze in the mountain pastures.




Gibbston Highgate Estate Heartbreaker Chardonnay
                      2007

         This wine is made from Mendoza clone grapes, hand picked at
          24 Brix and good physiological ripeness. The grapes were whole
          bunch pressed at a low pressure and fermented in stainless
          steel vessels at low temperatures. Then transferred to French
          oak puncheons to finish fermentation with lees stirring
          occurring once a week for three months. The wine was barrel
          aged (20% new oak) for 10 months. Matured in the bottle for a
          further three months.

         Alcohol content (%v/v) 13.8, Titratable acidity (g/L) 6.7, Total
          sugars (g/L) 1.0, Total Sulphur Dioxide (mg/L) 80.

         This wine shows hints of a subtle oak influence, intense floral
          aromas intermingled with stone fruit flavours, caramel
          fragrances and a spicy oak and splash of citrus in the finish.
          The palate has smooth and creamy texture, with refreshing
          acidity.
2006 TASTING NOTES
Our 2006 Hawkshead Pinot Noir captured these conditions with brilliant garnet colour, a slight purple edge, and
aromas of sun drenched dark berryfruit, and ripe plums. It is reminiscent of Damask Rose with perfumed floral
notes and a hint of hillside thyme. The wine is lively and vibrant on the palate with restrained fruit and balanced
acidity. Unfolding layers of flavour are ripe dark berries, chocolate, cardamom and thyme are carried by fine
structured tannins. 2006 Hawkshead Pinot Noir is a wine with body, wonderful mouth feel, and great length.

REVIEWS
Wine & Spirit Magazine, November 2007
Pinot Noir, Hawkshead, Central Otago, New Zealand 2006
Denis Marshall's winery is named after the home of his ancestor, the naturalist William Swainson FRS, who
emigrated to New Zealand in 1841. Aided by winemaking consultant Grant Taylor, he produces just one wine.
His 2006 is a svelte, smoky cocktail of lush berry and plum flavours, with hints of chocolate and spice. Drink
2007-2012. 90 points.

             Source                 Reviewer      Rating         Maturity         Cost
  Wine Advocate Issue #176                                        Drink 2008 -
                                  Neal Martin          93
         Apr 2008                                                     2015

 A lovely, lifted nose of brambly red fruit with a hint of cloves and animal fur. Good
 complexity and definition. The palate is medium-bodied, very well balanced with a
 natural sense of elegance about it. Beautiful crisp red-berries, wild strawberry and
 forest floor on the finish. Good length. This is a top-quality Pinot Noir. Excellent.
 Tasted January 2008. Drink 2008-2015

AWARDS
               London International Wine and Sprit Competition

               Silver Medal, 2007


               Air New Zealand Wine Awards

               Silver Medal, 2007



               New Zealand International Wine Awards

               Silver Medal, 2007
Non-Vintage Blanc de B lanc s



      Winemaker:         Daniel Le Brun
          Alcohol:       12%
Titratable Acidity:      7.4 grams/litre
      Total Sugar:       7.1 grams/litre



Awards & Accolade s for No. 1 Cuvée




Introduced into the New Zealand market in July 1999, No1 was the first wine to be produced by proprietors Adele and Daniel
Le Brun at their family owned winery, established 1996. Today the No1 Family Estate has an established vineyard and winery
in Rapaura Rd near Blenheim, crushing more than 30 tonnes annually. The family are committed to producing only premium
Methode Traditionelle wines and to following winemaker, Daniel Le Brun's long-held vision of Marlborough as the only rival to
Champagne.

Cuvée No1 is already highly regarded and well renowned, both throughout New Zealand and Internationally. The wine
received in July 2001 the honour of winning the Trophy for Best Bottle Fermented Wine at the prestigious London
International Wine and Spirit Competition.

This release from the family's new is 100% chardonnay (blanc de blancs), a style for which our winemaker has consistently
been awarded gold medals and trophies during his career. A perfect balance between fruit and yeast, the wine was held on
lees for two years allowing full autolysis displaying a tiny consistent bead, and firm mousse resulting in a typical, complex,
champagne-like character.

Trophy & Gold Medal
Winewise Small Vigneron Awards, Australia, 2007

Silver Medal
Red Hill Cool Climate Wine Show, Australia, 2007

“Great all-chardonnay sparkling, full of class and soft, sensual texture yet still carrying plenty of generous fruit. A light and
refreshing statement with lots of bubble; elegant and refined. Delicious after work, for celebrations and as an aperitif. A very
successful label since its first vintage.”
Peter Saunders Best of the Best – F&B magazine, Dec 06


"A multi-award-winning bubbly everywhere from here to Britain. Not that awards are everything in a world awash with wine.
The creator of this wine, Daniel Le Brun, has arguably done more than anybody to pioneer Marlborough's and New Zealand's
potential to make top quality sparkling wine. This one is entirely made from chardonnay grapes (a blanc de blancs style) and
is hugely appealing as a result, creamy, friendly, easy style to enjoy. Eat: crostini with fresh feta and slivers of hot smoked
salmon."
Joelle Thomson's top 10 bubbles from 2006. Viva, NZ Herald Nov 2006

92 Points
Gourmet Traveller Wine, Oct/Nov 2006
“A 100 per cent chardonnay with at least two years’ on the yeast lees before being disgorged. Champagne style with Marmite-
like yeast autolysis character; soft, lingering and has great character.” Bob Campbell MW

Best in Class Silver Medal
International Wine & Spirit Competition, London 2006

Silver Medal
Japan Wine Challenge 2006

Silver Medal
International Wine Challenge, London, 2006

				
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