Our range of wines

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Omarino Pino Gris Christchurch

Omarino Pinot Gris 2011

Tasting notes:
A delicate wine with nice floral notes and with a typical Pinot Gris character. The palate is fresh with good concentration and fine acidity with a touch of sweetness.

Wine making notes:
Nice clean fruit was pressed to tank, fined and cold settled before racking and fermentation. The juice was inoculated with a Pinot Gris specific yeast and fermented cool for fruit retention. Fermentation was stopped with slight residual sugar. The wine then spent 4 months on yeast lees before racking and finishing

Omarino Sauvignon Blanc Christchurch Vineyard

Omarino Sav Blanc 2011

Tasting Notes:
A fresh and clean wine with typical Sauvignon blanc aromas of passion fruit and cut grass with complex barrel ferment character. The palate is soft and generous with good concentration.

Wine making notes:
The fruit for this wine was processed to tank for cold settling and fining. The juice was racked after 24 hours. 30% went to old French oak barrels and the rest was fermented in stainless steel tank with Sauvignon blanc specific yeast. SO2 was added after fermentation. The barrel fermented wine spent 4 months on yeast lees and the tank fermented portion was racked soon after fermentation. The wine was blended in October and bottled in November.

Omarino Pino Noir Christchurch

Omarino Pinot Noir 2011

Tasting notes:
A ripe red colour fruit driven style of Pinot Noir, with mixed red berries on the palate and a lingering soft tannin finish. This wine will age well for 5 years.

Wine Making notes:
Nice clean fruit free of any disease were presented and Kiwi techniques of wine making were used to make this beautiful wine. An open vat and hand plunged before transferring to French Oak barrels and malolactic fermentation. Barrel aged for 11 months before the fining, filtered and bottled two weeks later.

Omarino Pino Gris Christchurch

Omarino Pinot Gris 2012

Tasting notes:
This wine displays aromatics of nectarine, melon, ripe pear with a sweet touch of manuka. Biscotti, stone fruits and honey flavours from the fruit along with the barrel component, makes for a complex full rich palate. A very enjoyable wine for all occasions.

Wine making notes:
The juice was cold settle and finned lightly before racking. Two barrels were filled to ferment height and the remaining volume rack to tank for ferment. The juice was fermented at 14-16 degrees Celsius with VL1 a selected aromatic white yeast strain which aids the development of aromatics and full bodied characters. Post fermentation the wine was left for an extended period on the lees and mixed to add complexity to the wine. Once the barrels had finished fermenting the components were then combined back together.

Omarino Sauvignon Blanc Christchurch Vineyard

Omarino Sav Blanc 2012

Tasting notes:
The wine displays intense herbaceous characters distinctive of Sauvignon Blanc with hints of pineapple, guava and ripe tropical fruits. There is a minerality character on both the nose and palate with upfront acidity and a clean crisp finish.

Wine making notes:
The juice was cold settle and finned lightly before racking. The juice was fermented at 14-16 degrees Celsius with VIN 13 a selected Sauvignon Blanc yeast strain which aids the development of aromatics and full bodied characters. Post fermentation the wine was left for an extended period on the lees and mixed to add complexity to the wine.

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