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WinesOur Wine is the product of Our Philosophy
Viticulture for all varietals
At Locharburn, we believe careful canopy management is essential for producing high quality fruit. This includes early season shoot thinning, leaf plucking around the fruit zone and careful management of irrigation. Fruit thinning after flowering enable us to achieve desired yields and optimum fruit quality. Harvest is by hand and usually runs from early April to early May.
Pinot Noir
Winemaking
All fruit is harvested in temperatures less than 10°C and transferred to the winery where it is de-stemmed. Must is kept cold to inhibit the start of fermentation for 5-8 days, after which fermentation begins. Once fermentation is complete, the wine is racked to oak barrels – 30% new the balance two and three years old. Malolactic fermentation takes place while in the oak barrels and the wine is left to mature on its natural lees for 6-8 months after which final blending and finishing.
Central Otago Pinot Noir 2009
This is a stylish, ruby hued red with a scented bouquet of cherries and dark fruits, laced with a thread of herbs. A rich liquorice and spice undertone comes through on the palate. Textural, silky tannins add finesse and structure, with fruit persistence providing an attractive elegance to the wine. Match with New Zealand lamb or duck for a truly memorable experience.
★★★★ Moderately deep ruby-red in colour, this has a soft, fully fragrant, lifted nose of soft red berryfruits and red florals, complexed by some funky dried herb, oak and game elements. An elegantly proportioned wine, the palate shows sweet and juicy small red fruit flavours lifted with floral notes. There are nuances of earth, dried herbs and game with oak that unfold in the glass. Fresh acidity and very fine-grained tannins contribute to a silky texture that carries throughout the line and length of the wine. Match with firm-fleshed seafood, duck and most Asian cuisine over the next 5-6+ years. Raymond Chan 17.0/20 Jul 2011 www.raymondchanwinereviews.co.nz Technical Information
Clones: 5, 777 & 667 - grafted
Vine Age: 87 years
Soil: Sandy loam, light free draining soil
Rainfall: 220-300 mm per year
Elevation: 260 metres above sea level
Harvested: 28th April, 2009
Brix at Harvest: 24 - 26 Brix
Residual Sugar: Less than 1 gram per litre
Titratable Acidity: 7.0 grams per litre
Alcohol: 14.%
Bottled: April 2010
Package: 12 x 750 ml
Pinot Gris
Winemaking
Fruit was whole bunch pressed (75%), the remaining de-stemmed and left in contact with the skins. The wine was fermented in stainless (70%) with the balance in oak puncheons (10% new oak) to add complexity, palate weight, spiciness and texture to the finished wine.
Central Otago Pinot Gris 2010
Along with attractive aromas of ripe golden peaches, nectarines and dried apricot, the bouquet exhibits typical Central Otago Pinot Gris citrus, apple and quince characters with mineral undertones. Some residual sugar enriches the palate, along with a thread of natural acidity. Partial skin contact and oak fermentation adds texture, making this a great match for food such as smoked salmon or eel.
★ ★ ★ ★ Pale straw-yellow in colour with a pale edge and slight green hue, this has a fresh, aromatic bouquet with concentrated spiced pear, honey and yellow florals showing. Dry to taste, some alcohol warmth shows alongside the restrained lime, gooseberry, pear and minerally stonefruit flavours. Savoury acidity is matched by some light textural grip, resulting in good weighty presence and a dry, soft finish. Serve with antipasto, poultry and pork, over the next 3-4+ years. Raymond Chan 17.0+/20 Jul 2011
Technical Information
Clones: Larcombe and GM 2/15
Vine Age: 6 & 7 years
Soil: Sandy loam, light free draining
Rainfall: 220-300 mm per year
Elevation: 260 metres above sea level
Harvested: May 2010
Brix at Harvest: 24 - 25 Brix
Residual Sugar: 4 grams per litre
Titratable Acidity: 6 grams per litre
Alcohol: 13.5%
Bottled: August 2010
Package: 12 x 750 ml
Pinot Rosé
Winemaking
This 100% Pinot Noir wine was made from the Saignée method, whereby the juice is bled off the skin, resulting in a vibrant, attractive, fresh pink coloured wine. The wine was fermented in both stainless steel and partially (approx 30%) in older oak puncheons, adding texture, mouth feel and complexity to better compliment food.
Central Otago Pinot Rosé 2011
This rosé presents lifted aromas of dried strawberries and raspberries, with hints of nectarine and peaches, laced with threads of dried lavender, thyme and red liquorice. The palate adds rich peach, nectarine and creamy notes. Ripe fruit characters create an impression of sweetness that lingers on the back palate. Soft and textural, this rosé is a perfect match for foods such as smoked salmon.
Technical Information
Clone: 5,777 & 667
Vine Age: 9 years Soil: Sandy loam, light free draining soil Rainfall: 220-300 mm per year Elevation: 260 metres above sea level Harvested: April 2011 Brix at Harvest: 24-25° Brix Residual Sugar: 5 grams per litre Titratable Acidity: 7 grams per litre Alcohol: 14% Bottled: August 2011 Package: 12 x 750 ml Sauvignon Blanc Winemaking
The fruit as hand picked and then whole-bunch pressed and settled overnight before it was fermented at 15 to 17° C to retain its freshness and intensity. The wine had a partial ferment in older oak barrels (20%) to add complexity, weight and texture rather than oaky flavours. After three weeks fermentation, the wine was held on fine yeast lees for two months to add richness. Once the yeast lees settled out, the wine was racked and prepared for bottling.
This wine shows attractive lifted fruit aromas of gooseberry, citrus and tropical fruit with a hint of herbaceousness – typical of Central Otago Sauvignon Blanc. These characters follow through on the palate, which has good weight and texture, persistent fruit and a pleasant mineral consistency. The wine has a hint of spiciness from partial fermentation in oak, making it ideal to enjoy with food.
Technical Information
Clones: MS
Vine Age: 4 yearsSoil: Sandy loam, light, free draining Rainfall: 220-300 mm per year Elevation: 260 metres above sea level Harvested: April 2010 Brix at Harvest: 24° Brix Residual Sugar: 4 grams per litre Titratable Acidity: 7 grams per litre Alcohol: 14.0% Bottled: August 2011 Package: 12 x 750 ml Riesling Winemaking
The fruit was hand picked and then whole-bunch pressed and settled overnight before it was fermented at 15 to 17° C to retain its freshness and intensity. After three weeks fermentation, the wine was held on fine yeast lees for two months to add richness and complexity. Once the yeast lees settled out, the wine was racked and prepared for bottling.
Central Otago Riesling 2010
This is an off-dry style Riesling showing attractive aromas of citrus fruits (lemons, limes and mandarin), apples, pears and spice. On the palate, the acidity is nicely poised with lingering fruit characters. The finish has good fruit weight and texture, with lingering citrus and mineral undertones. This fresh, lively Riesling can be enjoyed either on its own or with seafood, salads or Asian dishes.
★ ★ ★ ★☆ This Riesling not only has a great potential to develop beautifully but also shows plenty of youthful charm. A delightful and delicate wine showing gently lifted aromas of lime, green apple and floral. The palate is taut and finely textured with a touch of sweetness and racy acidity providing a mouthwatering finish. A wine of exquisite purity and poise. Sam Kim, Wine Orbit, Issue 14, February 2011
★ ★ ★ ★☆ Made by the experienced Carol Bunn, this wine provoked discussion on its European style, the panel applauding the crisp apple notes, shades of kaffir lime, crème brûlée and green tea, and a lingering flinty layer. Cuisine New Zealand Magazine March 2011
Technical Information
Clones: 239-10
Vine Age: 3 years
Soil: Sandy loam, light, free draining
Rainfall: 220-300 mm per year
Elevation: 260 metres above sea level
Harvested: April 2010
Brix at Harvest: 23° Brix
Residual Sugar: 11 grams per litre
Titratable Acidity: 8 grams per litre
Alcohol: 12.5%
Bottled: August 2010
Package: 12 x 750 ml
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