Kindeli - Primavera (2019)
This wine is made from a blend of Pinot Noir, Syrah, Chardonnay, and Riesling. The reds were whole-cluster pressed, and the whites were soaked on skins overnight. Fermentation was carried out in stainless steel tank. At 10g/l of sugar, the wine is chilled, settled, and racked. Alex bottles the wine in early spring with as little sediment as possible. It ferments dry in bottle resulting in a lightly sparkling wine.
This wine is very ALIVE. It should take no less than 10 (yes 10) minutes of attempt to get this wine opened up. Chill the wine upright. Clean the outside of the bottle after removing from the refrigerator. Very slowly lift the crown cap while holding the entire bottle of wine vertically over the glass. Do not entirely remove the crown cap from the bottle, just enough to hear a hiss. Let the carbonation slowly emit out and go into the glass.
About the Winemaker:
Based in Upper Moutere, on the north west of the South Island of New Zealand, have a small cellar where we craft zero additive wines from 10 different varieties. We 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.