The Shingle Peak Range

SHINGLE PEAK:

The philosophy behind the Shingle Peak range is to produce a range of wines that exude the cool climate viticulture of the Marlborough region. The striking fruit intensity and luscious, immediately appealing flavours, result in fruit driven, very approachable wines. These wines are widely considered to be classic of both the region and the varietal.

Current wine varietals available from Shingle Peak:

Riesling, Pinot Gris, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Late Harvest Riesling

SHINGLE PEAK RESERVE:

The Shingle Peak Reserve vineyard blocks are selected early in the growing season, with crop levels monitored to ensure the vines are not overloaded, which would compromise flavour.

With Shingle Peak Reserve Senior Winemaker Nikolai St George crafts this outstanding range to emphasise the special qualities of Marlborough through premium viticultural and winemaking practices. These wines are carefully crafted to be enjoyed with food, where the secondary characters overlay the primary fruit flavours. The resulting wines deliver intense varietal characters on the nose, with depth and complexity on the palate.

Current wine varietals available in the Shingle Peak Reserve Range:

Methode Traditionnelle, Pinot Gris, Sauvignon Blanc, Chardonnay, Pinot Noir, Botrytis Riesling

Tasting Notes

2007 SHINGLE PEAK RIESLING

WINEMAKER'S NOTES
The colour is green with straw hues, the nose full of honeycomb and lime peel zest aromas. The palate shows an underlying minerality, with good balance over the palate which lingers at the finish. Fresh simple citrus flavours with apricot and stone fruit notes.

FOOD MATCH
Marinated tuna encrusted with lemon pepper & herbs on diced avocado.

CELLARING
To be consumed now as a refreshing classic Marlborough Riesling. However this wine will develop more mature characters through to 2011.

2008 SHINGLE PEAK PINOT GRIS

WINEMAKER'S NOTES
Pale green straw colour, the nose is filled with typical confectionary and tropical fruit, complexed with a nutty breadiness. The palate is full and generous, sweet tropical fruits combine with characteristic Pinot Gris texture creating mouth filling length.

FOOD MATCH
Scallops & cherry tomatoes pan roasted with olive oil, lemon juice, basil, coriander & black olives.

CELLARING
Suitable for consumption in it's youth but will continue to develop more mature characteristics through to 2010.

2008 SHINGLE PEAK SAUVIGNON BLANC

WINEMAKER'S NOTES
Light green in colour. The nose is intense with tropical and citrus fruits and typical Marlborough sweat. The palate is mouth filling with sweet generous fruit. Classical Marlborough acidity compliments the fruit and gives structure and length to the wine. A fresh, crisp Sauvignon Blanc perfect for drinking now.

FOOD MATCH
Finely chopped onion, carrots, celery, herbs and garlic gently simmered in 2008 Shingle Peak Sauvignon Blanc to form a broth which is then used to steam fresh mussels. Serve together with crusty hot bread.

CELLARING
This wine is best suited for consumption as a young wine, ideally drinking within 24 months of production.

2008 SHINGLE PEAK CHARDONNAY

WINEMAKER'S NOTES

Vibrant green in colour, the nose is fresh with lime juice cordial, white peach and hints of subtle creamy French oak. The palate is crisp and fresh, lime and honey dew melon linger, intertwined with well integrated oak and defined acidity that gives structure and length.

FOOD MATCH
A very good match with snapper or delicate fish.

CELLARING
This wine will continue to develop more mature characteristics through to 2011.

2008 SHINGLE PEAK PINOT NOIR

WINEMAKER'S NOTES
Vibrant cherry red in colour with purple hues. The nose exhibits perfumed violets and dark red fruit of plum and cherry. The palate is soft, with rich ripe fruit and fine tannin structure balanced nicely with integrated lingering oak, resulting in a palate of length and complexity.

FOOD MATCH
Warm duck salad.

CELLARING
Suitable for consumption now through to 2010.

2008 SHINGLE PEAK MERLOT

WINEMAKER'S NOTES
Vibrant violet/red in colour. The nose exhibits charry, liquorice, plum and dark berry fruits which follow through on to the palate, encased in firm but fine tannins and spicy oak. All this results in an even fruit driven Hawkes Bay Merlot ready to drink or for the short term cellar.

FOOD MATCH
THis wine is a perfect match with roast lamb and minted potatoes.

CELLARING
This wine can be consumed young, however will continue to develop for another three years.

2007 SHINGLE PEAK LATE HARVEST RIESLING

WINEMAKER'S NOTES
Pale green in colour, the nose has aromas of brown limes, lemon citrus and an underlying minerality. The palate is sweet, but in balance with the natural acidity and vibrant fruit flavours that linger long after the sugar has disappeared.

FOOD MATCH
Try this wine with some beautiful French Roquefort cheese (sold at the Waimauku Cellar Door), fresh figs, honey, Walnuts & fresh bread.

CELLARING
Although wonderful to consume now this wine will continue to develop and mature until 2012.

2004 SHINGLE PEAK RESERVE METHODE TRADITIONNELLE

WINEMAKER'S NOTES
This Reserve Methode Traditionnelle is rich and honeyed straw in colour with strawberries and crusty bread characteristics and nectarine notes on the nose. Full of berries flavours with a well weighted palate, showing fantastic fruit expression with secondary fermentation characteristics, and finally a creamy, long lingering finish. A well balanced drop with even acidity, no characteristic out competing another, but complementary and fulfilling.

FOOD MATCH
A wonderful match with canapés, we suggest a match with autumn filo cups filled with garden peas & feves with a champagne and shallot vinaigrette to arouse your taste buds. (Note - add the Methode Traditonnelle to the vinaigrette just prior to serving to retain the life and zest in the dressing).

CELLARING
This Methode Traditionnelle has been aged in bottle on lees for four years, and is now ready for your enjoyment. Any occasion will suit this wine.

2008 SHINGLE PEAK RESERVE PINOT GRIS

WINEMAKER'S NOTES
Pale green straw colour, the nose is filled with typical confectionary and tropical fruit, complex with a nutty breadiness. The palate is full and generous, sweet tropical fruits, combine with characteristic Pinot Gris texture creating mouth filling length.

Or as Ana Samways said "It's Chardonnay without the shoulder pads, Sauvignon without the hype"

CELLARING
A lovely accompaniment to food, this wine is suitable for consumption in its youth but will continue to develop more mature characters through to 2010.

2008 SHINGLE PEAK RESERVE SAUVIGNON BLANC

WINEMAKER'S NOTES
Very pale with green hues, the nose delivers up aromas of lime, floral passionfruit and tropical fruits. The palate is textural with linear lime and mineral characteristic that linger on the palate. A multi dimensional Sauvignon that will match well with food.

Or as Sarah Kate-Lynch said "Never mind matching it with food, I have just the friends to go with this!"

FOOD MATCH
This wine is a delightful accompaniment to Salt & Pepper Squid.

CELLARING
This wine is best consumed its youth, however with correct cellaring it will continue to develop more mature characteristics through to 2011.

2007 SHINGLE PEAK RESERVE CHARDONNAY

WINEMAKER'S NOTES
Golden straw in colour with great clarity, the nose displays musky melon characteristics restrained by toasty oak notes and a hint of nashi pear. The palate provides terrific balance with crisp citric acidity opening out into fresh fruity characteristics of peach and nectarine.

CELLARING
The Shingle Peak Reserve Chardonnay will continue to develop through to 2011.

2008 SHINGLE PEAK RESERVE PINOT NOIR

WINEMAKER'S NOTES
Deep vibrant purple in colour, the nose is full of dark berries and cassis. The palate is warm with lively intensity, and a delicate cedar backdrop. Full, round velvet in texture, with complex savoury, juniper finish intertwined with dark chocolate tannins.

Or as Jacqui Brown said "There's a party in my mouth, but it's not a rave. It's actually quite laid back"

CELLARING
The Shingle Peak Reserve Pinot Noir is suitable of consumption in its youth, however with correct cellaring it will continue to develop through to 2014.

2007 SHINGLE PEAK RESERVE BOTRYTIS RIESLING

WINEMAKER'S NOTES
Golden yellow in colour, the nose has aromas of marmalade, honey and apricots. The palate is luscious, sweet and viscous, with stone fruit flavours, all held in balance with natural acidity to finish crisply.

CELLARING
The Shingle Peak Reserve Botrytis Riesling will continue to develop through to 2012.