2022 Tearz - White noir
Pinot noir / Chardonnay
After the laughter comes tearz.
An idea born out of lockdown, a whole bunch pressed, white noir, from a blend of Pinot noir and Chardonnay.
A play on the 90’s, pop art and champagne fashion.
Maraschino cherry, rhubarb and fresh strawberry. A savoury, dry wine with a creamy, chewy texture and flavours of red apple skins and brioche. A highly drinkable and fully chilled wine.
Only 2508 bottles made.
Pinot noir / Chardonnay
After the laughter comes tearz.
An idea born out of lockdown, a whole bunch pressed, white noir, from a blend of Pinot noir and Chardonnay.
A play on the 90’s, pop art and champagne fashion.
Maraschino cherry, rhubarb and fresh strawberry. A savoury, dry wine with a creamy, chewy texture and flavours of red apple skins and brioche. A highly drinkable and fully chilled wine.
Only 2508 bottles made.
Pinot noir / Chardonnay
After the laughter comes tearz.
An idea born out of lockdown, a whole bunch pressed, white noir, from a blend of Pinot noir and Chardonnay.
A play on the 90’s, pop art and champagne fashion.
Maraschino cherry, rhubarb and fresh strawberry. A savoury, dry wine with a creamy, chewy texture and flavours of red apple skins and brioche. A highly drinkable and fully chilled wine.
Only 2508 bottles made.
Details
Mangatahi
The Mangatahi vineyard sits on ancient river terraces formed by the braided Ngaruroro River.
Planted in 2006, the terraces are made 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 with warm days and cool nights.
Season
The 2022 vintage started with a warm spring and early summer. In late January the growing season turned towards a La Nina pattern with cooler weather leading to fine and restrained flavours.
Winemaking
Pinot noir – 85% Chardonnay – 15%
Handpicked fruit was wholebunch pressed direct to tank with full solids.
After a few days, wild fermentation spontaneously started and progressed for 18 days with a maximum temperature of 23 deg C.
Post fermentation the wine was racked to old oak puncheons (500L), to undergo natural malolactic fermentation.
After 4 months of maturing at cool temperatures, Tearz was racked to tank for bottling. No fining or filtration. Minimal sulphur was added two weeks before bottling.
Alc - 10.5%
Maraschino cherry, rhubarb and fresh strawberry. A savoury, dry wine with a creamy, chewy texture and flavours of red apple skins and brioche.
A highly drinkable and fully chilled wine.