Introducing Rex Pickett’s SIDEWAYS wine range – six gorgeous wines heralding from New Zealand’s best-loved wine regions.
Sanderling Enterprises Ltd is the official agent for Rex Pickett’s SIDEWAYS wines in New Zealand, Australia, UK, Ireland, Singapore, and the Pacific Islands.
Why Rex Pickett’s SIDEWAYS Wines, Why Now:
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Ruby coloured. Plum, cherry, mocha and savoury aromatics. The palate is complex with red bramble fruit and silky tannins with a long and textured finish.
Food match: Beef, lamb and duck with cherries
The fruit was hand harvested on the 20th of April 2020 at 23 Brix from Three Miners Vineyard, Alexandra. The fruit was destemmed and allowed to cold soak in open top fermenters for 5 days before fermentation. The wine was fermented at a maximum of 31 degrees and once dry, was left on skins for 4 days to build balance before been drained. The remaining skins were pressed and combined with the free-run juice. The wine was settled for 24 hours and then racked to French oak barrels for maturation.
Alcohol 13.5 %
pH 3.63
TA 6.2 g/L
RS Dry
Sulphite declaration: contains sulphites
Fining agent declaration: nil
No. standard drinks in 750 ml bottle: 7.9
Bottling date: 17th March 2021
Winemaker: Matt Connell
Light salmon in colour. Aromas of wild strawberries and ripe raspberries. This dry, structured style features flavours reminiscent of juicy watermelon, strawberries and raspberries with a long creamy finish.
Food match: Seafood, light salads, light pasta dishes
Pinot Noir grapes were hand harvested on the 17th of April 2021 at 22.5 Brix from Three Miners Vineyard, near Alexandra. The fruit was whole bunch pressed and then allowed to settle overnight. The juice was settled for 24 hours and then racked to two tanks and fermentation begun using various inoculated yeasts. The juice was fermented cool to retain flavour and the fermentation stopped once flavour, sugar and acid balance was reached.
Alcohol 14%
pH 3.27
TA 6.57 g/L
RS 4.4 g/L
Sulphite declaration: contains sulphites
Fining agent declaration: nil
No. standard drinks in 750 ml bottle: 8.6
Bottling date: 2nd September 2021
Winemaker: Matt Connell
Pale straw with lemon hues. Fragrant with fresh apple and pear, nectarine, melon, marzipan, orange blossom, orange zest and a hint of bran. A creamy entry with peach, melon, nectarine, cooked pear, biscotti, spice and citrus zest. A mouth filling mid-palate with lovely fruit sweetness, a refreshing minerality and a pleasing stone fruit finish.
Food match: Antipasto, roast chicken and seafood
The fruit was hand harvested on 13th April 2019 (21.3 brix) from Three Miners Vineyard near Alexandra and whole bunch pressed to tank. The juice was inoculated with selected wine yeasts. 9.5% of the juice was barrel fermented in older French oak barrels with the balance fermented in a stainless steel tank. The fermentation was stopped retaining around 9g/L of residual sugar.
Alcohol 13.3%
pH 3.17
TA 5.31 g/L
RS 9.2 g/L
Sulphite declaration: contains sulphites
Fining agent declaration: nil
No. standard drinks in 750 ml bottle: 7.9
Bottling date: 11th September 2019
Winemaker: Pete Bartle, VinPro
Sourced from vineyards in Hawke’s Bay, this is a rich style of Chardonnay with an accent on strong fruit flavours. Ripe melon, nectarine and summer peach aromas abound with oak hints of cedar and spice and a soft finish. Ideally matched with creamy pasta and white meat dishes, it is also great with seafood.
This chardonnay is a mix of clones Mendoza and Fifteen, from the Bridge Pa and Crownthorpe districts in Hawke’s Bay.
Free draining stony gravels are the pre-dominant soil structure in this area. The crop was kept low and well exposed to ensure even ripening and optimal flavour development.
This Chardonnay was cool fermented with both aromatic yeasts and Burgundy style yeasts. Once fermentation was completed, the wine was left for an extended period on yeast lees to promote textural qualities and mouthfeel. The wine exhibits stonefruit and ripe citrus flavours with a rich, mealy texture.
Harvest Date: 06/03/2021
pH: 3.45
TA: 5.4 g/L
Alcohol: 14%
The vineyard is situated on an alluvial boulder ridge in the Wairarapa. With warm free draining soils and the cool dry local climate this is an ideal place to grow Pinot noir.
This wine is harvested from the very best parcels of fruit on our Home Estate, typically from low yielding vines on the lowest vigour areas within the vineyard.
The 2020 Pinot Noir shows elegance and finesse reflecting the warm growing season in the region. Strong aromatic expressions of red berries, spice and herb give way to a fresh palate with generous length and graceful oak.
The vineyard blocks selected for the Holly Pinot Noir receive additional attention during the growing season with a lot of leaf plucking and shoot positioning done by hand to expose the fruit and ensure optimum ripeness.
The vineyard is planted in a combination of rootstock and Pinot Noir clones. This Pinot Noir was made from clones 667, 5, 777, and Abel. Each of which add their own character and complexity to the final blend.
In the winery, the different batches of fruit were processed separately so that the individual characters could be retained. Further complexity was then added by incorporating different techniques such as plunging and pumping over to ensure maximum flavor extraction. As well as this, different yeast combinations along with Wild yeasts were used to add even more depth of flavour. The grapes were left to cold soak for 3 days prior to fermentation. They were then left on skins for 21 days before being pressed off into barrel. There they spent 12 months in oak (23% new) before the final blend was put together.
Harvest Date: April 1st-2nd 2020
pH: 3.41
TA: 5.63
Alcohol: 13.0%
Closure: Screwcap
Bottled: 28/10/2021
The vineyard is situated on an alluvial boulder ridge in the Wairarapa with warm free draining soils and the cool dry local climate this is an ideal place to grow Pinot noir.
This Pinot Noir combines subtle aromas of raspberry, blackberry and herb with a little earthiness. Chocolate, sweet cherry and spice show on the palate. Excellent with roast duck, lamb chops with barbequed asparagus.
The vineyard is planted in a range of Pinot Noir Clones that give character and complexity to our wines. Naturally Low yields and meticulous viticulture ensure clean ripe fruit is selected for this wine. The 2020 growing season was an excellent one, producing fruit with phenolic ripeness, great concentration, bold colours and excellent tannin structure.
The Fruit was harvested by clonal selection and fermented in small open top fermenters. A combination of Plunge and pump over techniques ensured optimum flavour extraction. After ferment the wines were aged in French barrels for 10 months, before blending and bottling.
Alcohol: 13%
TA: 6.4
pH: 3.58
If you’d like to discuss how we can help you to achieve your goals, do get in touch – we’d love to hear from you!
Ashley Miln
Director, Sanderling Enterprises Limited
ashley@sanderling.co.nz
+64 (0) 20 4051 3769
Youssef Mourra
Director, Sanderling Enterprises Limited
youssef@sanderling.co.nz
+64 (0) 21 423 620