Kindeli - Otoño (2020)

Kindeli - Otoño (2020)

Gewurztraminer was fermented on skins for five days in amphora. After pressing, Riesling and Pinot Gris juice is added to the spent skins for a day. The wines are all blended together and age in amphora for several months before being bottled, unfined, unfiltered, and without sulphur. 13% ABV

Based in Upper Moutere, on the north west of the South Island of New Zealand, Alex Craighead has a small cellar where we craft zero additive wines from 10 different varieties. They currently farm 11 hectares of grapes across 4 vineyards (a combination of owned and leased), with soil types ranging from clay, to gravel and silt.

In the winery Alex is a stickler for cleanliness. He won’t even allow you to bring wine glasses from their house into the winery for fear that a rogue malicious microorganism like brettanomyces will infest the place.

He tends to be ultra-sensitive to all forms of wine flaw: brettanomyces, mouse taint, ethyl-acetate, volatile-acidity, volatile sulphur compounds, and so forth. Because of this dislike, he has come up with dozens of preventative measures that seem to be extremely effective. To avoid reduction, he gives his wines plenty of oxygen during fermentation; he even performs delestage on white wines to keep the fermentation happy. Once the must is saturated with oxygen, he usually pumps the head space of the fermentation vessel with CO2 to prevent any unwanted bacteria from forming on the cap or surface of the wine. This usually hinders acetobacter and thus prevents unwanted volatile acidity.

He creates a starter culture by crushing several buckets worth of grapes and letting them naturally ferment. By adding small amounts of this to the must he can ensure healthy and vigorous fermentations. When fermentations do struggle, or ethyl-acetate can be detected, he gives the wine a little help by submerging spent skins and stems in the wine. This provides ample nutrients for the yeast and as the must warms up, ethyl-acetate volatilizes and blows off.

At the winery you’ll find a combination of stainless steel tanks, neutral oak barrels, polyethylene vats, and amphora. Most of the grapes undergo a combination of skin fermentation, direct pressing, carbonic maceration, and so forth. Whole clusters are used when deemed appropriate although he has pulled back from previous vintages. Extended skin contact has also been scaled back in pursuit of elegance and clarity.

The finished wines are bottled exclusively by gravity (using a wickedly archaic contraption) and are corked by hand. In 2017 he converted to Noma Corks which are made from recycled bits of sugarcane. They are carbon neutral and can’t be infected with TCA or other spoilage aromas. He doesn’t add any SO2 to the wines and they are not fined nor filtered.

Orange, Lychee, Cantaloupe

Sushi, Poultry, Chorizo, BBQ

About the Winemaker

Based in Upper Moutere, on the north west of the South Island of New Zealand, Alex Craighead has a small cellar where we craft zero additive wines from 10 different varieties. They currently farm 11 hectares of grapes across 4 vineyards (a combination of owned and leased), with soil types ranging from clay, to gravel and silt.

In the winery Alex is a stickler for cleanliness. He won’t even allow you to bring wine glasses from their house into the winery for fear that a rogue malicious microorganism like brettanomyces will infest the place.

He tends to be ultra-sensitive to all forms of wine flaw: brettanomyces, mouse taint, ethyl-acetate, volatile-acidity, volatile sulphur compounds, and so forth. Because of this dislike, he has come up with dozens of preventative measures that seem to be extremely effective. To avoid reduction, he gives his wines plenty of oxygen during fermentation; he even performs delestage on white wines to keep the fermentation happy. Once the must is saturated with oxygen, he usually pumps the head space of the fermentation vessel with CO2 to prevent any unwanted bacteria from forming on the cap or surface of the wine. This usually hinders acetobacter and thus prevents unwanted volatile acidity.

He creates a starter culture by crushing several buckets worth of grapes and letting them naturally ferment. By adding small amounts of this to the must he can ensure healthy and vigorous fermentations. When fermentations do struggle, or ethyl-acetate can be detected, he gives the wine a little help by submerging spent skins and stems in the wine. This provides ample nutrients for the yeast and as the must warms up, ethyl-acetate volatilizes and blows off.

At the winery you’ll find a combination of stainless steel tanks, neutral oak barrels, polyethylene vats, and amphora. Most of the grapes undergo a combination of skin fermentation, direct pressing, carbonic maceration, and so forth. Whole clusters are used when deemed appropriate although he has pulled back from previous vintages. Extended skin contact has also been scaled back in pursuit of elegance and clarity.

The finished wines are bottled exclusively by gravity (using a wickedly archaic contraption) and are corked by hand. In 2017 he converted to Noma Corks which are made from recycled bits of sugarcane. They are carbon neutral and can’t be infected with TCA or other spoilage aromas. He doesn’t add any SO2 to the wines and they are not fined nor filtered.

Tasting Notes

Orange, Lychee, Cantaloupe

Pairings

Sushi, Poultry, Chorizo, BBQ