2023 Kenzie Mangatahi Albarino
Our Albarino shows nectarine, unripe apricot, melon and floral notes yet has an absorbing savoury, smokey, lanolin character from old oak and lees contact.
Dry with an amazing slippery mid-palate, followed by a mouth watering acidity. Brioche, citrus pith and raw almond flavours finish the palate while a mild salinity helps the wine linger.
Only 1296 bottles produced.
Our Albarino shows nectarine, unripe apricot, melon and floral notes yet has an absorbing savoury, smokey, lanolin character from old oak and lees contact.
Dry with an amazing slippery mid-palate, followed by a mouth watering acidity. Brioche, citrus pith and raw almond flavours finish the palate while a mild salinity helps the wine linger.
Only 1296 bottles produced.
Our Albarino shows nectarine, unripe apricot, melon and floral notes yet has an absorbing savoury, smokey, lanolin character from old oak and lees contact.
Dry with an amazing slippery mid-palate, followed by a mouth watering acidity. Brioche, citrus pith and raw almond flavours finish the palate while a mild salinity helps the wine linger.
Only 1296 bottles produced.
Details
Mangatahi
From the great Two Terraces Vineyard run by Linda and Ian Quinn. This vineyard sits on ancient river terraces formed by the braided Ngaruroro River. Planted in 2006, the terraces are made up of greywacke stone with a topsoil based of volcanic ash, alluvial gravels and silt loams.
Located inland and between two mountain ranges the organically farmed vineyard benefits from low rainfall, warm days and cool nights.
Season
La Nina dominated the 2023 growing season, creating volatile weather patterns, and a cool Spring and Summer period that never saw a day over 30 degrees. Late January and early February saw some extremely wet periods culminating in cyclone Gabrielle. We were lucky that most of our vineyards escaped the worst and the vineyard guys were right on their game.
A somewhat Indian summer followed, which eased the pressure and allowed our fruit to ripen perfectly and slowly with fine and restrained flavours.
Winemaking
Albarino – 100% - Clone 635 and MS
Fruit was destemmed and left on skins for 24 hours before being pressed direct to 500L puncheons with full solids. All old French oak.
After a few days, wild fermentation spontaneously started and progressed for 12 days with a maximum temperature of 23 deg C.
Post fermentation the wine was stirred a few times and left to mature at cool temperatures. 50% of the wine went through malolactic fermentation. Minimal sulphur was added after 3 months . After total of 9 months of barrel maturation, the wine was racked to tank for bottling. No fining or filtration.
Alc - 12.0%
Nectarine, unripe apricot, melon and floral notes with an absorbing savoury, smokey and lanolin character.
Dry with an amazing slippery mid-palate, followed by a mouth watering acidity. Brioche, citrus pith and raw almond flavours finish the palate while a mild salinity helps the wine linger.