WINEMAKING A range of winemaking techniques were used in in the crafting of this wine in order to highlight the purity of the Gisborne fruit, while also building complexity on the palate through the subtle use of oak, lees stirring, and malolactic fermentation. Picked at optimum ripeness, premium Gisborne Chardonnay grapes were transported to the winery where they were gently pressed using modern membrane presses. Once pressed the juice was inoculated with purposely selected yeasts, with both French oak and stainless steel tanks utilised for fermentation. After primary fermentation was complete the wine underwent full secondary malolactic fermentation on yeast lees – allowing richness and weight to develop. After a short period of lees stirring the wine was left to settle before being filtered without fining, then bottled early to retain fruit freshness and balance.
VITICULTURE Tohu Wines have a long association with the Gisborne area, renowned to be one of New Zealand’s premium Chardonnay producing regions. Protected by mountain ranges to both the North and North West of the region, Gisborne’s climate is characterised by a warm and dry conditions that are naturally moderated by cool sea breezes – acting to preserve natural acidity and ripe tropical fruit flavours with in the grapes. The 2013/2014 growing season in Gisborne began with slightly wetter than usual spring, however by late spring conditions were warm and dry, ensuring excelling growing and flowering conditions that continued throughout the long dry summer that followed. Canopy management techniques including canopy trimming and leaf plucking opened up the vines to ensure even ripening throughout the various source vineyards, allowing clean fruit with highly developed flavours to be picked at ultimate ripeness at harvest time.
T/A: 4.6 g/L
R.S: 1.5 g/L