Regular price $45.00

Unit price per 

Case Size

Vintage

Region and Terrior
Region:

Fruit was predominantly sourced from the valley between twin peaks in Marlborough’s Southern Valleys sub-region.

Terroir:

Soil: Clay based alluvial.

Topography: Level vineyard site in the valley below low lying foothills.

Climate:

Warm days and cool nights, creating diurnal temperature changes.

Regional characteristics and contribution to uniqueness of flavours:

This is a warmer site than in other areas of Marlborough with good diurnal temperature changes, which contributes to greater retention of fruit flavours.

Food Match

Seared chicken breast with pine nut salad.

Ageing Potential

This wine will continue to evolve and develop complexity over the next five years from vintage date and beyond.

2016 Vintage Winemaking, Viticulture and Analysis
Winemaking: 

The fruit was partially handpicked and whole bunch pressed to ensure the vineyard characters and
fruit flavours were preserved. The juice was barrel fermented in 100 percent French oak (50 per cent new oak barrels, 25 per cent second fill and 25 percent third fill) using selected yeast strains. The wine underwent malolactic fermentation, followed by 10 months aging on yeast lees, with regular stirring. Only the best barrels were selected for the Twin Hills Pioneer Block wine.

Viticulture:

Grown on clay based soils, the vines are Mendoza and Burgundian Clone 95.The vines were monitored carefully during ripening and fruit was harvested at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol 13% v/v

Residual Sugar 3.3g/litre

Acidity 3.3g/litre

pH 3.36

Winemakers:

Hamish Clark and Matt Thomson

2017 Vintage Winemaking, Viticulture and Analysis
Winemaking: 

The fruit was partially handpicked and whole bunch pressed to ensure the vineyard characters and fruit flavours were preserved. The juice was barrel fermented in 100 percent French oak (50 per cent new oak barrels, 25 per cent second fill and 25 percent third fill) using selected yeast strains. The wine underwent malolactic fermentation, followed by 10 months aging on yeast lees with regular stirring. Only the best barrels were selected for the Twin Hills Pioneer Block wine.

Viticulture:

Grown on clay-based soils, the vines are Mendoza and Burgundian Clone 95. The vines were monitored carefully during ripening and fruit was harvested at maximum flavour maturity and physiological ripeness.

Wine Analysis:

Alcohol 13% v/v

Residual Sugar 3.1g/litre

Acidity 6.1g/litre

pH 3.28

Winemakers:

Hamish Clark and Matt Thomson

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