February 3rd, 2010
A quick link to two recent TV interviews in relation to the current NZ Pinot Noir 2010 conference in Wellington.
Leslie Sbrocco : http://www.3news.co.nz/International-wine-critics-converge-on-the-capital/tabid/369/articleID/139705/Default.aspx
Oz Clarke: http://www.3news.co.nz/NZ-wine-industry-praised-by-champion-taster/tabid/372/articleID/139648/Default.aspx
January 31st, 2010
"The question is: are you the best, and I think you are. That's what you have done in the past three years, distanced yourselves from the competition in numbers of wines and overall average quality."
PinotNoir2010 kicks off today in Wellington. Its NZs most important showcase for our number 1 red varietal, in fact our number 1 varietal full stop. The wine worlds media are here in force to tour and taste their way ...
January 26th, 2010
Removal leaves in the fruiting zone, usually at some point between fruit set and pea size, favourably alters the microclimate in the canopy. It increase light and heat on the bunches which can advance grape maturity and improve berry composition. This is a real advantage in cool climate wine growing regions. In addition the increased airflow around the fruit helps to control disease pressure, the decreased levels of shading and humidity build-up help to combat Powdery Mildew and Botrytis, our two ...
January 25th, 2010
Our 2007 Nelson Chardonnay, with a year of bottle maturation under its belt, seen here having the final touches applied. Sleeve rolled on, labelled, boxed and ready to go. Unoaked and dry in style, Ripe and fruit forward with added weight and texture derived from 6 months ageing on lees, 90% tank fermented, 10% barrel fermented in neutral oak. Plenty going on and a decent acid structure ensuring this one will last the distance. Get some now from our online shop above - at least two so ...
January 24th, 2010
Hers an article that recently appeared in The Southland Times featuring Sean Brennan and his plans to build a wine cave on his vineyard. The Brennan vineyard, in the Gibbston Valley, is where Sandihurst sources its Central Otago grapes from. Sean does an excellent job with the grapes and his own wines from the vineyard are superb. Check out his website for more.
He might not be Batman, but ...
January 18th, 2010
Pinot Gris bunches. On each bunch you can (just) make out some brown 'caps' which have yet to fall off the berries. This may have been caused by weather conditions over flowering, which, in turn, can interfere with the level of fruit set on each bunch. Just a theory...
January 18th, 2010
Away for the best part of two weeks and the looking at the vineyard here at Sandihurst, it has really taken off. Trimming the vines and a spot of leaf plucking will be next on the agenda. Bunch exposure is important in a cool climate and more so in a season like this where the weather is stuttering along at best. Notice the grey summer sky in the photo, its will ...
January 3rd, 2010
Decanter Magazine video of the 09 harvest in Burgundy. What happens at Bouchard seems very similar to Sandihurst, but on a larger scale of course. Just illustrates that no matter where you are in the wine world, at the end of the day its all about best quality grapes handled with care all the way to the bottle.
December 30th, 2009
Some work in the winery this morning filtering a clients 2009 Pinot Noir in preparation for bottling in a weeks time. Yes you read it right, 2009. This is a very good wine from a really good vintage, but (i think) hasnt been allowed to reach its full potential that the additional maturation in oak would have afforded it. No doubt there is an element of financial pressure on people ...
December 29th, 2009
With fruit set now over we can begin to get a feel for the size of the 2010 crop. Whilst weather over this important period was generally OK, the resultant 'set' seems to be down on what we saw last year. In fact it seems more in line with the excellent but low cropping 2007 season. Berry numbers on each bunch are on the below-average size whilst ...
A native of Christchurch, and a curious wanderer of distant shores, Kirk’s talent for beautiful wines can, at least in part, be attributed to his dark decade in chartered accountancy. There, amongst the spreadsheets, columns and rows, Kirk is said to have developed the finely-tuned attention to detail he was later to apply to Sandihurst’s advantage.
It was following a culturally eye-opening period in Europe and Asia that Kirk experienced the moment of truth that was to drive him to abandon his pinstripes and retrain. He had tasted life, French pastries and dim sum and now he wanted more. So, roll up his neatly pressed sleeves he did. Enlightened and decidedly un-accountant-like, Kirk then took his new-found talents to California and Germany’s Pfalz where he refined his vinous skills and gained further invaluable experience. And a family. Finally, and after several happy years, the lure of New Zealand proved too strong to resist, and Kirk returned home and into the veritable arms of Sandihurst Winery.
Artist and alchemist, whilst Kirk’s Mr Nice Guy persona belies a dry wit and wicked laugh, his genius knows only modesty. When he declares his wine to be “okay”, it’s time to bank another medal.
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