A pleasantly soft style of gin, with a little oiliness and the aromatic...
As the fourth expression of the Experimental Series, Fire & Cane fuses...
The name for this expression comes from a mysterious peat bog on the...
The low-vigour, stony, clay-rich soil, cool maritime mesoclimate,...
Upon release, the wine was brick red in colour, bright and already...
The 2018 Classic Riesling has a beautiful aroma of white blossom, citrus and cut apple. The palate is full and structured thanks to the chalky minerality. There is a sense of the flavours lingering for longer than expected making this Riesling immensely enjoyable and distinctive.
Only 9998 left in stock!
|When to Drink||Now|
|Producer||Clark Estate Wines Ltd|
|Pairing||Serve as an aperitif, with fruit and Asian cuisine|
|Volume||75cl (Full Bottle)|
Grown on a gentle south facing slope of the upper Awatere valley, the vines are less exposed and the fruit is left to ripen slowly to develop lovely aromatic flavours reminiscent of the classic Rieslings made around the world. The Classic Riesling is lively with wonderful aromatics and a mineral edge thanks to the chalky texture, showing how well the Upper Awatere soils can grow great Riesling.
After long careers as soldier and nurse, Peter & Jane bought a few sheep paddocks by the Black Birch Stream in the Awatere Valley and establish 20 acres of Sauvignon Blanc, from scratch. From 1999 to 2002, the early days, they set about learning how to manage a vineyard. To help fund the venture Peter would often be working in Wellington during the week leaving Jane to train the 22,000 new vines on her own. They would work together all weekend spending the night in their old caravan.
In 2003: dark clouds and a silver lining – after two modest harvests the new crop was completely destroyed by a late spring frost with no grape income for another 18 months and more travel for Peter. Facing the reality of the hardship in operating a vineyard they faced the possibility of giving up. However, the story took a different turn and the hope of realizing their dream was renewed. In 2003 their son Simon Clark joined the team after completing his BVO and working vintages in Australia, Germany and New Zealand.
In 2003 they relocated an old villa from Blenheim to the vineyard and achieved Sustainable Wine Growing New Zealand accreditation and in 2007 daughter Sarah joined them in the sales and marketing role and her sister Jen also helps with wine dispatch.
In 2008 The Clark Estate/Boreham Wood label is born as they converted their entire crop into their own wine. With 12,000 cases and a global recession they had to get better at selling. By early 2009 the gamble paid off with major new export customers in the USA and Australia and a growth in sales in New Zealand. In 2012 Simon took the reins as head winemaker and they won their first gold medal for their Sauvignon Blanc setting the scene for the years to date with more medal winning wines.
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