Current Releases
2008 CROFT CHARDONNAY
| Technical Data | |
|---|---|
| CLONE: | B95, 2/23 and UDC15 |
| ROOTSTOCK: | 101-14 |
| HARVEST DATE: | 14 April 2008 |
| BRIX: | 24.4 |
| TITRATABLE ACID: | 6.75 |
| RESIDUAL SUGAR: | <1.0g/l |
| PH LEVEL: | 3.45 |
| ALCOHOL: | 13.7% |
| MONTHS IN OAK: | 11 |
| MALOLACTIC FERMENTATION: |
66% natural done to taste |
| CLOSURE: | Globalcap Screwcap |
| BOTTLING DATE: | 1 April 2009 |
| RELEASE DATE: | 24 October 2009 |
The Taste Test
Aromas of ripe stonefruit, melon and pear dominate on the nose, underpinned with layers of cream and biscuit notes. Oak and fruit tannins are beautifully integrated and balanced on the palate creating a full bodied chardonnay with a long smooth, yet focused palate.
Our wine-making style concentrates on producing an elegant, finely balanced, varietal chardonnay that shows fine in its youth but will reward those who choose to cellar it.
The crafting
The grapes were harvested on 14 April 2008, immediately whole bunch pressed to tank, and settled for four hours before being racked to French oak barriques. Seventy percent fermentation was achieved with indigenous/natural yeasts; cultured yeast was used for the balance. The wine was lees stirred regularly and racked occasionally.
2006 CROFT PINOT GRIS
| Technical Data | |
|---|---|
| CLONE: | GM 2-15 |
| ROOTSTOCK: | 01-14 |
| HARVEST DATE: | 26/27 March 2006 |
| BRIX: | 22.4 |
| TITRATABLE ACID: | 6.3 |
| RESIDUAL SUGAR: | 1.0G/L |
| PH LEVEL: | 3.4 |
| ALCOHOL: | 13.7% |
| MONTHS IN OAK: | 11 |
| TYPE OF OAK: | French (Cadus), 100% aged |
| CLOSURE: | Diam Cork |
| BOTTLING DATE: | 21 February 2007 |
| RELEASE DATE: | 25 July 2007 |
The Taste Test
With only a small quantity of fruit available, every single aspect of the wine-making process was completed by hand. The resulting wine is elegant with good length on the palate and fine structure.The wine highlights characters of citrus/lime and pear, together with mineral and flint notes.
The Crafting
The grapes were harvested on 26/27 March 2006 and immediately whole pressed to tank. This took place within 30 minutes of picking. The free run juice was immediately separated from the pressings. The pressings were then fined and returned to the juice. The resulting must was chilled overnight to clarify before the sediment was racked off and fermentation commenced. Fermentation continued for 12 days before the ferment was put to barrels. The barrels were topped up and lees stirred weekly until bottling.
Bottled completely by hand, it took five of us twelve hours to complete.
2008 CROFT SAUVIGNON BLANC
| Technical Data | |
|---|---|
| CLONE: | Mass Selected |
| ROOTSTOCK: | 101-14, Schwarzman |
| HARVEST DATE: | 17, 18 and19 April 2008 |
| BRIX: | 22.6 |
| TITRATEABLE ACID: | 7.1 |
| RESIDUAL SUGAR: | 1.4G/L |
| ALCOHOL: | 13.5% |
| MONTHS IN OAK: | Minimal as above |
| TYPE OF OAK: | As above, 5% aged oak |
| CLOSURE: | Globalcap Screwcap |
| BOTTLING DATE: | 12 September 2008 |
| RELEASE DATE: | 15 December 2008 |
The Taste Test
The 2008 season yielded wonderful flavour and balance in the fruit. On the nose, vibrant aromas of passionfruit, cut grass and chalky notes, while the palate shows impressive length and concentration of flavour.
The Crafting
The grapes were picked in the cool of the morning, 70%quickly destemmed, 30% whole bunch pressed and settled to tank. Overnight chilling was followed by a slow cool ferment to allow the fruit flavours to permeate the final wine.
Five percent of the grapes were fermented in aged oak to add complexity with the balance in stainless steel.
2006 CROFT PINOT NOIR
| Technical Data | |
|---|---|
| CLONE: | Able and 10/5 |
| ROOTSTOCK: | 101-14, Schwarzman |
| HARVEST DATE: | 27 March 2006 |
| BRIX: | 24.5 |
| TITRATEABLE ACID: | 6.8 |
| RESIDUAL SUGAR: | <1.0G/L |
| PH LEVEL: | 3.45 |
| ALCOHOL: | 13.5% |
| MONTHS IN OAK: | 11 |
| TYPE OF OAK: | French (Cadus, Damy and Frere), 30% new |
| CLOSURE: | Globalcap Screwcap |
| BOTTLING DATE: | 11 April 2007 |
| RELEASE DATE: | 14 January 2008 |
The Taste Test
A dense magenta-red, the nose of the 2006 Pinot Noir is dominated by red cherry fruits spiced with hints of tobacco leaf and seasoned French oak. The palate shows an understated harmony and combines fine tannins with black cherries, lively acidity and a chocolaty complexity.
The Crafting
The fruit was hand harvested into baskets. Weighing on average 12 kilograms, the baskets were in the winery within 45 minutes of harvest, where the grapes were destemmed and cold soaked. This lasted five days after which the must was gradually brought up to fermentation temperature.
Fermentation lasted seven days, during which we hand plunged twice a day. The fermented must was transferred to French oak (33% new) and allowed to rest for 11 months prior to bottling. The barrels were lees stirred twice a month for five months and then once a month for the remaining six months.