Wines

Drumsara Wines produces premium quality Pinot NoirPinot Rose and Pinot Gris wine.

Pinot Noir is a grape variety that originates from Burgundy in France. It is a cool climate variety and is well suited to the growing conditions of Central Otago. We also use this grape to make our Pinot Rose, although the wine making process is a little different.

Pinot Gris is a full bodied, dryish white wine.

To produce the highest quality wine we can we use our hands when others use machines. After our customers, our most valuable assets are our pinot grape vines. As a result we thin, pluck and harvest by hand to ensure their health and that of the soil from which they grow.

Pinot Noir

Only the vintages premium Pinot Noir fruit is allocated to this exclusive label that bears the name Ventifacts Block. Cherries with spicy bright berry flavour and a punctuation of white pepper.

After the Pinot Noir grapes are hand picked they are cooled naturally overnight. Whole bunches of grapes enter the crusher with half being crushed (the other half remaining whole) and the slow and gentle fermentation process begins.

Over the next five to eight days mineral extracts and rich ruby colours are drawn from both the grapes skins and juices. Once finished, yeast is introduced which starts the primary fermentation process where the sugars begin to turn to alcohol.

After 12 days post fermentation maceration begins, extracting tannins and providing structure to the wine. This usually takes between three to eight days. The juice is then pressed off and hand pumped into French oak barrels.

It is within these French oak (70% new, 30% 1-2 years old) barrels that secondary fermentation takes place. After 11and a half months the juice is lightly fined and filtered and finally bottled for your enjoyment.

2012 Vintage

Origin: Alexandra Basin - Central Otago

Climate: The Autumn was dry and warm allowing the ripening fruit to develop good varietal flavours. The fruit at harvest was impeccably clean with good maturity.

Harvested: 18th April 2012 - hand picked. Whole bunches entered the de-stemmer with 90% of the berries crushed to release the juice and the remaining 10% left whole

Vinification: Pinot Noir Clone 5 52%, B667 12%, B777 17%, 115 6%.
Bottled: March 2013
Alcohol: 13.9% Vol
Winemakers: Anthony Worch

On release this wine is a classic reflexion of Drumsara’s Pinot Noir, showing dark and wild fruits of cherry, plum, blueberry and marama strawberry, with an underlying hint of spices – thyme, liquorice and vanilla. The palate abounds in deep fruits, supplemented by vanilla beans and dark chocolate. The fine grained tanins and lively acidity give the wine length aging potential.

Enjoy now – 2018 and serve at 16-18 deg C

2012 Drumsara Pinot Noir Ventifacts Block

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Calm, charming,  minerality and fruity with classic Otago aromas and flavors.

TASTING A classic example of Otago Pinot Noir with ripe raspberry and dark cherry flavours, fine velvet tannins and youthful acidity, easy to spot mineral undertones, dry finish.

SMELL Attractive bouquet with scents of red berry fruits and dark rose, combinations of earth and mineral.

CELLARING  4-6 yrs.

FOOD MATCH Duck confit. Turkey breast with Cumberland sauce. Smoked salmon ravioli.

Cameron Douglas - Master Sommelier

Pinot Rose

Distinctive hints of strawberry and cooked rhubarb on the nose, this wine displays some subtle sweetness.

Our Pinot Rose is made in a similar way to the Pinot Gris up until the fermentation stage when the wine is racked of the yeast lees, to keep all the fruitiness and floral character of the Pinot Rosé. Some really fine lees are kept to give some fatness and great mouth feel to the wine. The wine will stay in full tanks and away from oxygen to retain the best aromas.

A great summer wine, to be enjoyed with antipasto platters, and cold cut meats like ham, salami and pate. Also to be enjoyed at summer time barbecues. For something different, but successful: use the wine to make a jelly, setting it with some gelatin and layering it in a trifle with your favourite berries, sponge and custard.

2015 Vintage 'VVS'

Origin: Alexandra Basin - Central Otago

Climate: The general vintage experienced an unpredictable, challenging growing season, although we did manage a typical mid April harvest. This allowed for the ripening fruit to develop good varietal flavours. The fruit at harvest was impeccably clean with good maturity.

Harvested: 11st April 2015 - hand picked. The whole bunches enter the de-stemmer / crusher. Crushed berries then macerate in their own juice. Juice slowly extract its pink colour. Press off 70% of the fruit, 30% was a bleed from Drumsara Pinot Noir.

Vinification: Pinot Noir Clone 5, Abel 115
Bottled: 10th September 2015
Alcohol: 12.4% Vol
Residual Sugar: 6.7g/L
pH: 3.22
Total Acidity: 7.5g/L

Winemakers: Anthony Worch

Our 2015 VVS Pinot Rose  (Very Very Special) has a bright pink with blue hue. Powerful aromas of fresh strawberry and watermelon. A rich and lively palate with a burst of flavours, candied cherry, raspberry and watermelon.

Enjoy now – 2018 and serve at 8-10 deg C

2015 Drumsara Pinot Rose VVS

Our 2015 VVS Pinot Rose  (Very Very Special) has a bright pink with blue hue. Powerful aromas of fresh strawberry and watermelon.

A rich and lively palate with a burst of flavours, candied cherry, raspberry and watermelon.

Antony Worch - Winemaker 

Pinot Gris

Pear, lime and stone fruit characters, with a definite dry finish. The Pinot Gris grapes, like the Pinot Noir, are allowed to cool overnight and then de-stemed The grapes then enter the wine press which gently increases pressure over a three hour period.

The first juice to be extracted is called 'free run' which amounts to 90% of the total juice. Hard press juice is then extracted under higher pressure, then fined and blended with the free run juice by the winemaker.

The juices are cooled to eight degrees during the following two days after which it is transferred to the fermentation tank. The juice is warmed to 16 - 18 degrees and then the yeast is added . The juice ferments for up to 15 days. This slow fermentation process ensures intensity of aromas.

The juice is then 'cold stabilized' to reduce acid levels and then gently filtered, ready for bottling.

Our Pinot Gris is a nicely weighted wine, displaying a good balance of sugar and  acid. This is a great wine to accompany with food. Serve with lightly spiced chicken salad or barbecued scallops and crayfish. This lively Pinot Gris drinks very well when accompanied with a crisp pear/apple, blue cheese, walnut and rocket salad, simply dressed with a good quality olive oil.

2015 Vintage

Origin: Alexandra Basin - Central Otago

Climate: The Autumn was dry and warm allowing the ripening fruit to develop good varietal flavours. The fruit at harvest was impeccably clean with good maturity.

Harvested: 9 th – 23rd April 2015- hand picked. The whole bunches enter the de-stemmer / crusher that is adjusted to allow for 100% of the berries to be crushed to release the juice.

Vinification: PSel Ovaiile, 101/14, 2-15
Bottled: 10th September 2015
Alcohol: 13.1% Vol
Sugar: 4.0g/l
pH: 3.5
Total Acidity: 7.8g/l
Winemakers: Anthony Worch

Aroma:  delicate aromas of lime tree, camomile stone fruits

Palate: rich palate, very textural yet dry style. The floral/fruit flavours are very refined and with great persistence

Enjoy now – 2015 - 2020 and serve at 6-8 deg C

2015 Drumsara Pinot Gris

This is restrained and refined, displaying elegant aromas of white nectarine, fresh pear and lemon zest on the nose.

The palate is juicy and linear, and offers fine texture and delicate fruit intensity, brilliantly structured by crisp acidity, leading to a lingering crisp finish.

A delightful dry-style pinot gris. At its best: now to 2018.

Sam Kim - Wine Orbit NZ