Central Otago is a at latitude of 45 degrees, possessing unique soils and climate.
The characteristic growing season is hot and dry with cool nights. However it is a short season with the risk of frost early and late.
Our soils are glacially derived schist. They have low amounts of clay and are free draining.
Our viticultural practices are strictly organic with the application of many biodynamic principles.
A key component of this augmenting Mother Nature with the application of compost, made on-site each year. Otherwise we have a policy of open canopy management to mitigate disease and encourage even ripening.
Our over-arching strategy is our commitment to be the best possible custodians of the land. With this at the forefront of everything we do, we hope to produce memorable wines that reflect the terroir, seasons, people and spirit of Domaine Rewa.
Mendoza and Clone 15 Chardonnay fruit was hand harvested on 6 April 2017 at 24.4 Brix and was whole bunch pressed to tank and settled overnight at 8 deg. The juice was racked to tank and warmed to 15deg before being transferred to French Oak barriques to undergo a ‘wild’ fermentation. The maximum fermentation temperature was 24 degrees and the fermentation lasted for two months. The wine was aged in oak for 9 months, of which approximately 36% was new oak. During this time the malo-lactic fermentation occurred spontaneously and the wine was lees stirred weekly to soften and add texture.
This is impressively complex and inviting on the nose showing ripe peach, rockmelon, lemon peel, nougat and cedar characters with nuances of flint and spice. The palate is equally gratifying with excellent concentration and expansive mouthfeel, leading to an extremely long engaging finish.
3154 bottles produced
The fruit (clones 5 & 113) were hand harvested on 22nd and 31st March 2016 at 24.1 Brix and 23.3 Brix. The two clones were fermented separately in open top stainless fermenters with each compromising of approximately 11% whole bunch with the remainder of the fruit destemmed on top. Fermentation was carried out by indigenous yeasts until the wine was dry. Fermentation time was approximately 20 days and peak fermentation temperature was 30 degrees. The wine underwent spontaneous malolactic fermentation whilst in French Oak barriques for approximately 14 months, of which 23% was new oak.
Stylish and complex, the beautifully fragrant bouquet shows red/black cherry, floral, dark olive, nutmeg and earthy mushroom characters, leading to a juicy palate that is wonderfully rounded and elegant. It is refined and persistent with gorgeous spicy/savoury nuances.
6689 bottles produced
The fruit was harvested on 22 March 2016 at 19.9 brix and was whole bunch pressed. The juice was left to undergo spontaneous fermentation in a stainless steel tank. Fermentation was stopped retaining around 22g/L of residual sugar.
The wine exhibits pristine fruit notes together with seductive complexity, showing lemon curd, baked apple, mango and subtle spice aromas on the nose. The palate is gorgeously flavoured with bright fruit intensity as well as fine texture and fleshy mouthfeel, backed by subtle sweetness and a lengthy lively finish. Style: Medium-dry.
2580 bottles produced