A vibrant nose displaying brooding aromas of blackberries and blackcurrants developing even further to a rich dark chocolate aftertaste. With each sip you get a tantalizing feeling of the vivacious acidity and smooth tannin structure which gives the wine life and length. Youthful concentration and one which is made for the ages.
Another great season where Marlborough basked under blue skies throughout summer with wonderful warm weather. The long ripening season culminated in a beautiful Indian summer, perfect for our mighty Montepulciano where no cost and time is spared to bring out the essence of this famous, late ripening Italian grape variety.
The gapes are normally picked around Hans’ birthday on the 9th April. Yields are kept extremely low at tiny 500g per vine to achieve perfect physiological ripeness for natural concentration, complexity and an impressive flavor profile. Perfectly healthy, destemmed grapes allowed for a long cold soak to extract the superb flavors and beneficial antioxidants of the skins. The must progressed through a long cool wild yeast fermentation and extended post maceration.
After gentle pressing, they transferred the young wine into French Barriques and Puncheons (20% new) for it’s natural malolactic fermentation. The minimal oxygen exchange over a long 30 months of maturation on the fine lees softened and smoothed tannin and acidity without too much wood tannin extraction. The wine and wood married together to form a richer, more complex and textured wine, able to age for many years in the bottle. No fining. No filtration. Minimum effective SO2. Natural goodness.
Winemaker: Hans Herzog
The gapes are normally picked around Hans’ birthday on the 9th April. Yields are kept extremely low at tiny 500g per vine to achieve perfect physiological ripeness for natural concentration, complexity and an impressive flavor profile. Perfectly healthy, destemmed grapes allowed for a long cold soak to extract the superb flavors and beneficial antioxidants of the skins. The must progressed through a long cool wild yeast fermentation and extended post maceration.
After gentle pressing, they transferred the young wine into French Barriques and Puncheons (20% new) for it’s natural malolactic fermentation. The minimal oxygen exchange over a long 30 months of maturation on the fine lees softened and smoothed tannin and acidity without too much wood tannin extraction. The wine and wood married together to form a richer, more complex and textured wine, able to age for many years in the bottle. No fining. No filtration. Minimum effective SO2. Natural goodness.
Winemaker: Hans Herzog
Hans Herzog Estate - Hans Family Estate is one of New Zealand’s most treasured, truly artisan wineries, and Hans Herzog one of its most respected winemakers with more than 40 vintages of winegrowing under his belt. Settled in 1994 in the heart of Marlborough within the most beautiful Mediterranean gardens, Herzog’s offers casual luxury and indulgence for wine and food lovers.
*Hans Herzog has recently taken a more sustainable approach to their packaging and has removed the capsules from their bottles. As organic producers, they felt a little bit hypocritical using tin capsules, therefore made the decision to have them removed.
*Hans Herzog has recently taken a more sustainable approach to their packaging and has removed the capsules from their bottles. As organic producers, they felt a little bit hypocritical using tin capsules, therefore made the decision to have them removed.
