2018 Le Sol

Gimblett Gravels, Hawke’s Bay
Prestige Collection

$150.00

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Le Sol (french: the soil) is born of the renowned Gimblett Gravels viticultural appellation with its gravelly soils attracting the sun in summer and insulating the vines in winter. The vines are planted in the stoniest parts of the vineyard to a heritage clone of Syrah brought to New Zealand in the 1840s. Intensively hand managed, the grapes reveal a deep and dark Syrah with purple hues. Le Sol is always aromatically pure with a luscious yet elegant mid-palate and a distinctive fine tannin finish.
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Tasting Notes

Inky purple-red. Black pepper, and shaved graphite intertwine with boysenberry and lavender. The palate is tightly coiled by tannins so powdery that filter through the palate. Effortless poise and with so much energy, this is a wine that will unfurl over the years to come.

Food Match
Lamb shoulder, beef ragu

Recommended Cellaring
10 – 15 years from vintage

Vintage Details

Vintage Detail
Warm and dry summer, with a rain event mid ripening.

Brix
22 average

Production Level
38 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Open top French oak cuves

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
38%

Maturation
17 months

Fining
No

Filtration
Yes – coarse filtration

Bottled
Jan-20

WINE ANALYSIS

Alcohol
13

Residual Sugar
Nil

pH
3.6

Acidity
5.6 g/l

Tasting Notes

Inky purple-red. Enticing aromatics of boysenberry, blueberry, violets, clove and lightly seared meat. The wine exhibits a richness of fruit yet carries an ethereal quality as the fine-grained tannins dance gracefully across the palate.

Food Match
New Zealand lamb

Recommended Cellaring
10 – 15 years from vintage

Vintage Details

Vintage Detail
El Niño. Cool and wet start with a warm finish to summer

Brix
22.9 average

Production Level
41 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
20%

Destemmed
80%

Fermentation Vessel
Open top French oak cuves

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
35%

Maturation
17 months

Fining
No

Filtration
Yes – coarse filtration

Bottled
Jan-17

WINE ANALYSIS

Alcohol
13.3

Residual Sugar
Nil

pH
3.6

Acidity
5.8 g/l

Tasting Notes

Deepest red with vibrant purple hue. Brooding aromatics of dried dark rose, violets, blackberry and a lift of sandalwood; characteristic of the red wines from the Gimblett Gravels. Power and elegance jostle across the palate. Classic fine grained tannins vitalize the rich fruit core and carry the wine long for an elegant, dry and sophisticated finish. Quintessential cool-climate Syrah.

Food Match
Venison, lamb

Recommended Cellaring
15 years from vintage

Vintage Details

Vintage Detail
Cool spring, early summer, warm & dry finish. Excellent.

Brix
23.9 average

Production Level
51 hl/ha average

Hand Harvested
100%

Winemaking

Destemmed
100%

Fermentation Vessel
Open top French oak cuves

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
30%

Maturation
17 months

Fining
No

Filtration
Yes – coarse filtration

Bottled
May-17

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.76

Acidity
5.7 g/l

Tasting Notes

Deepest red with vibrant purple hue. Expressive cool climate Syrah with lifted notes of violets, fresh boysenberries, sandalwood and a hint of dried, peppered meat. The palate has a dense core of dark fruits beautifully integrated by acidity and fine, dusty tannins giving the wine a long, elegant feel towards the dry finish.

Food Match
Venison, lamb

Recommended Cellaring
15 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Brix
23.9 average

Production Level
51 hl/ha average

Hand Harvested
100%

Winemaking

Destemmed
100%

Fermentation Vessel
Combination of open top French oak cuves and open top stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
35%

Maturation
18 months

Fining
No

Filtration
Yes

Bottled
Feb-16

WINE ANALYSIS

Alcohol
14.2

Residual Sugar
Nil

pH
3.78

Acidity
5.8g/l

Tasting Notes

Deep red with vibrant purple hues. Complex brooding Syrah aromatics of boysenberry, blackpepper, camphor and garrigue herbs. The palate is all about finesse with dark fruit richness beautifully integrated with fine tannins and acidity to give a finish which is long and dry.

Food Match
Venison, lamb

Recommended Cellaring
10 years from vintage

Vintage Details

Vintage Detail
Warm and dry, excellent

Brix
23.9 average

Production Level
55 hl/ha average

Hand Harvested
100%

Winemaking

Destemmed
100%

Fermentation Vessel
Combination of open top French oak cuves and open top stainless steel tanks

Fermentation
Inoculated and indigenous

Barrel Type
French oak barriques

New Barrel %
32%

Maturation
18 months

Fining
No

Filtration
Yes

Bottled
Feb-15

WINE ANALYSIS

Alcohol
13.1

Residual Sugar
Nil

pH
3.61

Acidity
5.8g/l

Tasting Notes

Deep and dark with purple hues. Aromas of sweet blackberries are complemented by subtle hints of bark, cocoa and freshly cracked black pepper. On the palate an elegant core of black fruits is layered with dusty, dry tannin and refreshing acidity.

Recommended Cellaring
10 years from vintage

 

Vintage Details

Vintage Detail
Warm, La Niña Summer

Brix
23.7 average

Production Level
62 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Combination of open top oak cuves and stainless steel tanks

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
35%

Maturation
18 months

Fining
No

Filtration
Yes

Bottled
Feb-13

WINE ANALYSIS

Alcohol
13.0

Residual Sugar
Nil

pH
3.68

Acidity
5.50 g/l

Tasting Notes

An opaque black purple core with vivid crimson rim. Aromatically, tar, black pepper, cedar, rose and a hint of fennel season the ripe, abundant blackberry characters. The palate is svelte where sweet flavours of melted liquorice and dark fruit coat the fine tannins. Flavoursome and long.

Food Match
Venison

Recommended Cellaring
10 – 15 years from vintage

Vintage Details

Vintage Detail
Cool, dry autumn, very good

Brix
23.2 average

Production Level
38 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Open top French oak cuves

Fermentation
Inoculated

Barrel Type
French oak barriques

New Barrel %
38%

Maturation
17 months

Fining
No

Filtration
Yes

Bottled
Dec-11

WINE ANALYSIS

Alcohol
13.7

Residual Sugar
Nil

pH
3.84

Acidity
5.8g/l

Tasting Notes

An opaque black core with a dark garnet rim. Redolent with black cherry, blueberry, melted liquorice, wild thyme and, of course, black pepper. This is intensely flavoured with layers of fine ripe tannin. The flavours just go on and on. A remarkable vintage.

Food Match
Wild game

Recommended Cellaring
20+ years from vintage

Vintage Details

Vintage Detail
Sunny and warm, outstanding

Brix
23.7 average

Production Level
39 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Open top oak cuves

Fermentation
Innoculated yeast

Barrel Type
French oak barriques

New Barrel %
39%

Maturation
20 months

Fining
No

Filtration
Yes

Bottled
Dec-10

WINE ANALYSIS

Alcohol
14.1

Residual Sugar
<2g/l

pH
3.75

Acidity
5.96g/l

Tasting Notes

Opaque core with magenta rim. A profusion of blueberry and dark plum fruits are combined with spicy notes of black pepper, star anise, vanilla and dusted with cocoa. A simply stunning nose. The palate is firmly tannic, which provides the structure to release waves of flavour on the very long finish.

Food Match
Wild game dishes

Recommended Cellaring
15+ years from vintage

Vintage Details

Vintage Detail
Warm and dry, very good

Brix
24.1 average

Production Level
40 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Open top oak tanks

Fermentation
Indigenous yeast

Barrel Type
French oak barriques

New Barrel %
47%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Jan-10

WINE ANALYSIS

Alcohol
14.4

Residual Sugar
<2g/l

pH
3.76

Acidity
5.6 g/l

Tasting Notes

Our deepest, darkest Le Sol yet. Opaque core, with iridescent rim. The earth, fruits and florals are all expressed here; scorched earth, dark plum, aniseed, thyme and lavender marry for an incredibly intense and complex bouquet. The palate is multi-layered with dry granite-like tannins, tempered by succulent ripe fruit and integrated oak notes. Almost blueberry pie richness but with the cut of structural acid and tannin.

Food Match
Venison

Recommended Cellaring
20+years from vintage

Vintage Details

Vintage Detail
Long, dry and cool

Brix
24.1 average

Production Level
42 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
0%

Destemmed
100%

Fermentation Vessel
Open top French oak cuves

Fermentation
Indigenous

Barrel Type
French oak barriques

New Barrel %
42%

Maturation
20 months

Fining
No

Filtration
Yes

Bottled
Feb-09

WINE ANALYSIS

Alcohol
14.2

Residual Sugar
Nil

pH
3.58

Acidity
6.0g/l

Tasting Notes

Black garnet colour with vivid crimson hues. Aromas of black pepper, lavender, blueberry and toast meld for a complex bouquet. The palate has a firm tannin structure, yet also possesses a rich, creamy texture and a long, complex finish.

Food Match
Wild game dishes

Recommended Cellaring
10 years from vintage

Vintage Details

Vintage Detail
very warm

Brix
23.8 average

Production Level
47 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
No

Destemmed
100%

Fermentation Vessel
Spontaneous

Maturation
20 months

Barrel Type
French Oak

New Barrel %
50%

Fining
Yes

Filtration
Yes

Bottled
Dec-07

WINE ANALYSIS

Alcohol
13.8

Residual Sugar
Nil

pH
3.46

Acidity
5.92 g/l

Tasting Notes

Densely coloured with vibrant purple hues. Intense aromas of prune, blackberry and liquorice abound, boosted by floral elements of thyme, lavender and white pepper. The palate is incredibly rich, with fine, silky tannins that provide a lush, sensuous texture. The finish is refined and polished, deep and smooth.

Food Match
Game meats

Recommended Cellaring
up to 15 years from vintage

Vintage Details

Vintage Detail
Classic red vintage in all aspects

Brix
24.2 – 25.4 average

Production Level
46 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
5%

Destemmed
95%

Fermentation Vessel
Open oak cuves

Fermentation
Spontaneous

Barrel Type
French oak

New Barrel %
52%

Maturation
18 months

Fining
Yes

Filtration
Yes

Bottled
Nov-06

WINE ANALYSIS

Alcohol
14

Residual Sugar
Nil

pH
3.73

Acidity
6.09 g/l

Tasting Notes

Deep purple colour indicates the wine’s intensity. Aromas of prune and blackberry leap from the glass, enhanced by an array of cooking spice and cracked pepper. The flavours flow through the palate, the texture is powerful yest soft with a profusion of sweet fruit and fine tannin.

Food Match
Game meats

Recommended Cellaring
up to 12 -15 years from vintage

Vintage Details

Vintage Details
Cool, dry and sunny

Brix
25 average

Production Level
54 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
5%

Destemmed
95%

Fermentation Vessel
Open top oak cuves

Fermentation
Spontaneous wild yeast

Barrel Type
French oak barriques

New Barrel %
65%

Maturation
21 months

Fining
No

Filtration
Coarse earth

Bottled
Jan-06

WINE ANALYSIS

Alcohol
14.5

Residual Sugar
Nil

pH
3.69

Acidity
6.5 g/l

Tasting Notes

Intense bright, deep black/purple colours, almost opaque. Heady aromas of black berry fruits, exotic spices and black pepper, along with dust and sweet blueberry aromas. The palate promises almost exactly the same and while rich and heady, maintains the tightness of structure and finesse of tannin that is the hallmark of this style.

Food Match
Game meats

Recommended Cellaring
Up to 12-15 years from vintage

Vintage Details

Brix
24.2 – 25.4 average

Production Level
66 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
100%

Fermentation Vessel
Stainless Steel

Fermentation
Indigenous

Barrel Type
French Oak

New Barrel %
55%

Maturation
17 months

Fining
Unfined

Filtration
Unfiltered

Bottled
Dec-03

WINE ANALYSIS

Alcohol
15

Residual Sugar
Nil

pH
3.58

Acidity
5.5 g/l

Tasting Notes

Intense bright, deep black/purple colours, almost opaque. Heady aromas of black berry fruits, exotic spices and black pepper, along with dust and sweet blueberry aromas. The palate promises almost exactly the same and while rich and heady, maintains the tightness of structure and finesse of tannin that is the hallmark of this style.

Food Match
Game meats

Recommended Cellaring
Up to 12-15 years from vintage

Vintage Details

Brix
26.4 average

Production Level
18 hl/ha average

Hand Harvested
100%

Winemaking

Whole Bunch
100%

Destemmed
100%

Fermentation Vessel
Stainless Steel

Fermentation
Indigenous

Barrel Type
French Oak

New Barrel %
40%

Maturation
15 months

Fining
Unfined

Filtration
Unfiltered

Bottled
Dec-02

WINE ANALYSIS

Alcohol
14.7

Residual Sugar
Nil

pH
3.6

Acidity
6.4 g/l

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