Winemaking/ The grapes from the Odyssey vineyard were gently pressed to limit extraction of phenolics, the juice settled and then fermented with aromatic yeasts. The wine was fermented at cool temperatures to enhance the intensity of the aromas. After ferment the wine was allowed a brief time resting on its lees before being gently fined for bottling early September 2011.

Variety/
100% Sauvignon
Blanc grapes

Harvest/
17th April

Cellaring/
2011–2014

pH/
3.2

Total Acid/
7.8 g/L

Residual Sugar/
2.0g/L

Alcohol/
13.5%

Winemaking/ the grapes were hand selected in perfect health and optimum ripeness. The grapes we crushed and allowed a little skin contact before the juice was settled. The juice was then fermented in tank at cool temperatures to encourage expression of the fruit flavours using selected yeast strains. Towards the end of fermentation the wine was run off into older barriques where it finished it's ferment. The wine then stayed in contact with the lees until bottling with minimal fining after 1 year.

Variety/
100% Pinot Gris grapes from 4
different clones

Harvest/
10th April

Cellaring/
2011-2016

pH/
3.5

Total Acid/
5.9 g/L

Residual Sugar/
2.0 g/L

Alcohol/
14.0%

Winemaking/ The harvested fruit was crushed and allowed several hours of skin contact before being pressed off and the resulting juice settled. Once clear the juice was inoculated with several yeast proven at accentuating the fruit flavours present in the grapes. The ferment was controlled in tank and temperatures kept cool to facilitate the retention of fruit flavours. The wine rested on it's lees in tank for 11 months before being blended with some 10% of the Iliad barrels. The resulting blend was gently fined before bottling.

Variety/
100 % Mendoza Chardonnay fruit

Harvest/
27th–28th March

Cellaring/
2010–2014

pH/
3.75

Total Acid/
6.30 g/L

Residual Sugar/
2.5 g/L

Alcohol/
14.0%

Winemaking/ The Handpicked grapes are whole bunch pressed. The juice once settled is filled into a mixture of 1,2 and some 3 year old fine grained French barriques. Barrels are selected on toasting levels, forest origin and seasoning as best suits our fruit. Most of the barrels are fermented with indigenous yeasts found on the grapes. The wine is left in the barrels for a year with some stirring of the lees. This imparts a creamy texture to the wine, and accentuates the fruit flavor. The wine undergoes a full malo-lactic fermentation. The malic levels in the ripe Gisborne fruit are not high so the wine does not show obvious lactic character. For us it imparts a desirable complexity. After 12 months the wine is blended selecting only the best barrels.

Variety/
100% Mendoza Chardonnay

Harvest/
30th–31st March

Cellaring/
2011–2016

pH/
3.5

Total Acid/
7.1 g/L

Residual Sugar/
1.3 g/L

Alcohol/
13.8%

Winemaking/ The grapes were hand selected mainly from the fragrant 667 clone and the grapes crushed and destemmed and allowed to soak for 12 hours. After sufficient colour had been extracted from the skins the grapes were pressed and the juice settled. The clear juice was fermented using yeasts from the south of France specifically to encourage fruit flavour expression. After a cool fermentation the wine rested on its lees in tank before being minimally fined and stabilized.

Variety/
100% Pinot Noir

Harvest/
4th April

Cellaring/
2011–2014

pH/
3.30

Total Acid/
7.1 g/L

Residual Sugar/
2.5 g/L

Alcohol/
14 %

Winemaking/ Grapes were hand picked and cold soaked for 5 days then allowed to heat up and begin fermentation spontaneously with wild yeasts. Fermented dry then skins remain with the wine for a further week. Once pressed the clones are kept separately in the tight grained French oaks for one year.33% of these barrels are new from a variety of selected cooperages. On completion of the secondary ferment the wines are blended, choosing only the best combinations of barrels to best make the highest quality wine. Any barrels which do no suit the Odyssey style make up the Homer wine. The resulting blend was gently fined with egg whites and underwent minimal filtration.

Variety/
100% Pinot Noir

6 different Dijon
clones

pH/
3.5

Total Acid/
6.6 g/L

Residual Sugar/
<1 g/L

Alcohol/
14.0

Winemaking/ Hand harvested and cold soaked for 1 week prior to the juice warming up and fermenting with the indigenous yeasts found on the berries. After ferment the wine remained with the grape skins for a further 6 days before the wine was pressed off into 30% new tight grained French oak barriques. The oak barrels are selected from a variety of proven coopers, forest and toasting levels. The wine once blended was gently fined with egg whites.

Variety/
100% Pinot Noir

6 different Dijon
Clones

pH/
3.72

Total Acid/
6.1g/L

Residual Sugar/
<1 g/L

Alcohol/
14.0%