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Écluse

Cabernets / Merlot / Malbec
Waiheke Island, New Zealand

This deep garnet Cabernet dominant blend opens with aromas of dark berries and fresh violets. Great purity of fruit is expressed with blackcurrants and black cherry underpinned by dried herbs, fresh mint, toast and tar. Slowly unlocking the secrets within, this wine displays tremendous structure with muscular tannins and sustained length. The Écluse has been made for long term cellaring.

Vintages:

2014

Price: $105 per bottle

Winemaking

Fermented in stainless steel open-top fermenters, with indigenous and selected yeasts. Extended maceration for extraction. Punched down up to 4 times per day. Gentle basket pressing and transferred into mostly new French oak for 12 months months maturation. 4 rackings duringélevage. No fining.

Food pairing:

Slow roasted lamb shoulder with fresh mint topping, Flank steak and tamarind stir-fry, Porcini mushroom risotto, Old fashioned beef stew, Grilled rib steak on vine shoots barbecue

Vintage report

Warm and dry conditions in early spring gave a healthy fruit-set. Late December rains replenished much needed moisture and were followed by a period of sunny dry weather. The 2014 growing season delivered 19% below average rainfall, allowing selective harvests at optimum ripeness and delivering wines with complexity and depth of flavour.

Technical analysis:

Region: Waiheke Island
Grapes: Cabernet Sauvignon, Cabernet Franc, Merlot & Malbec
Harvest: 100% hand harvest
Brix: 23.5-25
Production: 35hl/ha. Single vineyard
Alcohol: 14%
Residual Sugar: <1g/l
pH: 3.66
TA: 6.28g/l
Download technical sheet

Awards:

Robert Parkers Wine Advocate: 92+ points
Bob Campbell: 4.5 Stars - 93 Points
Sam Kim: 4.5 Stars - 92 Points
London IWC: Silver

2015

Price: $105 per bottle

Winemaking

Fermented in stainless steel open-top fermenters, with indigenous and selected yeasts. Ex-tended maceration for extraction. Punched down up to 4 times per day. Gentle basket pressing and transferred into mostly new French oak for 12 months months maturation. 4 rackings duringélevage. No fining.

Food pairing:

Slow roasted lamb shoulder with fresh mint topping, Flank steak and tamarind stir-fry, Porcini mushroom risotto, Old fashioned beef stew, Grilled rib steak on vine shoots barbecue

Vintage report

A wet winter gave way to a calm, dry spring resulting in great fruit-set. The year started cool, but by December were well above average. January was one of the hottest and driest on record with 25 days above 30C. February was cooler, but remained warm and dry delivering. Overall conditions were ideal for the production of small and highly concentrated berries capable of producing powerful and full bodied red-wines.

Technical analysis:

Region: Waiheke Island
Grapes: Cabernet Sauvignon, Cabernet Franc, Merlot & Malbec
Harvest: 100% hand harvest
Brix: 22.5-24
Production: 35hl/ha. Single vineyard
Alcohol: 14%
Residual Sugar: <1g/l
pH: 3.57
TA: 6.3g/l
Download technical sheet

Awards:

Robert Parkers Wine Advocate: 90 points
Cameron Douglas MS: 92 points
London IWC: Silver Medal
Michael Cooper 2018: 4 star/5 star TBC
Raymond Chan: 5 stars (18.5+/20)

2016

Price: $95 per bottle

Winemaking

Fermented in stainless steel open-top fermenters, with indigenous and selected yeasts. Extended maceration for extraction. Punched down up to 4 times per day. Air pulses. Gentle basket pressing and transferred into mostly new French oak for 12 months months maturation. 4 rackings during élevage. No fining.

Food pairing:

Slow roasted lamb shoulder with fresh mint topping, Flank steak and tamarind stir-fry, Porcini mushroom risotto, Old fashioned beef stew, Grilled rib steak on vine shoots barbecue

Vintage report

A dry winter made pruning enjoyable and as such we were finished in record time. Late August brought with it a wet spell which replenished ground moisture prior to the season. Budburst was nearly 2 weeks ahead of normal.

A settled spring brought with it a good fruit set, the odd Southwesterly kept the crop loads in check. Dry warm weather through to mid January set us up with some very healthy fruit. The season did a bit of an about face in February and turned wetter and cooler than we are used to.

The majority of the work had already been done as we guided the crop to harvest by strategically hanging out individual parcels to gain optimum ripeness. The resultant wines are rich and plush with great presence and length.

Technical analysis:

Region: Waiheke Island
Grapes: Cabernet Sauvignon, Cabernet Franc, Merlot & Malbec
Harvest: 100% hand harvest
Brix: 22.5-24
Production: 35hl/ha. Single vineyard
Alcohol: 13.5%
Residual Sugar: <1g/l
pH: 3.49
TA: 6.7g/l
Download technical sheet
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