Viticulture:

The KEW vineyard has many different expressions, due to the elevated sections of land, as well as soil variation. These vineyard sections are harvested, fermented and kept separate throughout the wine maturation process, to enable the best blending options for the final wines.

Winemaking:

Hand harvested fruit was fermented using selected yeasts. Gentle mixing of the ferment was done four times daily, until maximum colour and flavour had been extracted. After pressing, the wine was put to American barrels for malolactic fermentation and maturation. Post ferment, this wine was carefully fined with fresh egg white to balance tannin structure.

Latest Awards:

Silver Medal 2005 Bragato Wine Awards
Silver Medal 2005 Air NZ Wine Awards
4 Stars Cuisine Magazine NZ Reds Tasting, Recommended
Bronze Medal 2005 Liquorland Top 100
Silver Medal 2006 Royal Easter Show
Bronze Medal 2006 New Zealand International Wine Show
Analyses at harvest, 11 April 04:

Brix: 23.62
pH: 3.50
TA: 7.35g/L

Analyses at bottling:

pH: 3.6
TA: 6.75g/L
Alc: 13.5%
RS: less than 1 g/L