|
PEREGRINE Central Otago, New Zealand "The essence of Central Otago, the world’s southern-most producing wine region, is symbolized by the Peregrine, a spectacular Falcon that thrives amongst the rugged mountains, lakes and rivers of this beautiful land. Located on the south island, Central Otago is being hailed as one of the most exciting regions in the world for producing cool climate grapes: most notably Pinot Noir. Greg Hay, proprietor of Peregrine, is a Central Otago native who started up Chard Farm winery approximately 19 years ago, pioneering wines in this region. Greg oversees current production of 15,000 cases primarily Pinot Noir, Pinot Gris and Sauvignon Blanc. Greg and friends are unabashed Pinot Noir fanatics with a simple goal in mind: produce the finest Pinot Noir in New Zealand. The Region is situated on the 45th parallel, a similar latitude to Bordeaux and Oregon with a semi-continental climate hot, dry summers and cold, dry winters. All Peregrine wines are produced under the I.W.P. method (integrated wine production), which is recognized internationally as a commercial form of Organics." |
Bob Campbell, MW
"90 pts ... Plenty of weight -- a full-bodied example of Central Otago Riesling. Mineral, lime, and grapefruit marmalade characters. Hard to fault. An almost Alsace style example with perhaps more focused fruit flavour than the French benchmark." 13% alc. |
|
Wine Enthusiast
"90 pts ... Peregrine’s wines have settled into a consistent groove, marrying subtle herb and mossy notes with an enveloping core of black cherry fruit. The 2007 is medium in body, with a slightly creamy texture and a supple, bacon-tinged finish that avoids being overly soft. Drink it over the next five years.“ --11/09 Winemaker's Notes
"The 2007 Peregrine Pinot Noir has great depth of colour. The nose has an intense perfume of mocha, candy, dark fruits along with charr yoak. The palate is rich and dense wit hplums, spice and silk ytannin. The finish is enticing and long." Technical Notes
"The fruit was hand harvested and destemmed to open top fermenters. The fruit was given a 2-6 day cold maceration prior to warm fermentation. The fermented fruit then had an extended post fermentation maceration to help with tannin extraction and integration. The average time on skins was approximately three weeks. The resulting wine was pressed to French oak barrels (35% new) where it spent 10 months. 13% alc." |
|
Winemaker's Notes
"The wine abounds with pear, quince, mango and stonefruit. It is well balanced and mouth filling with great persistence. Lovely drinking now, this wine will continue to develop over the next few years." Technical Notes
"All the fruit was carefully hand harvested, destemmed, and crushed prior to gentle pressing. The resulting juice was cool stainless steel fermented to retain fruit character. The wine was left on yeast lees for two months to help with mouth feel and complexity. TA 6.15; pH 3.5; res Sugar 5.9g/L; 14% alc." |
