The Shingle Peak Range
Shingle Peak:
The philosophy behind the Shingle Peak range is to produce a range of wines that exude the cool climate viticulture of the Marlborough region. The striking fruit intensity and luscious, immediately appealing flavours, result in fruit driven, very approachable wines. These wines are widely considered to be classic of both the region and the varietal.
Current wine varietals available from Shingle Peak:
Riesling, Pinot Gris, Sauvignon Blanc, Chardonnay, Pinot Noir, Merlot, Late Harvest Riesling
Shingle Peak Reserve:
In late 2006 the Shingle Peak Reserve range was released. This premium label is produced only in vintages where the fruit is deemed to be exceptional. The Shingle Peak Reserve vineyard blocks are selected early in the growing season, with crop levels monitored to ensure the vines are not overloaded, which would compromise flavour.
With Shingle Peak Reserve Senior Winemaker Peter Munro crafts this outstanding range to emphasise the special qualities of Marlborough through premium viticultural and winemaking practices. These wines are carefully crafted to be enjoyed with food, where the secondary characters overlay the primary fruit flavours. The resulting wines deliver intense varietal characters on the nose, with depth and complexity on the palate.
Current wine varietals available in the Shingle Peak Reserve Range:
Pinot Gris, Sauvignon Blanc, Pinot Noir
Tasting Notes
2007 Shingle Peak Riesling
WINEMAKERS NOTES
Vibrant bright straw colour with green hues, this Riesling has a pungent lemon sherbet aroma with underlying mineral characteristics. The palate is generous in it’s intensity of fruit flavour, with lemon and lime and natural Marlborough acidity. The result is a dry Riesling with an intense crisp clean finish.
FOOD MATCH
Marinated tuna encrusted with lemon pepper & herbs on diced avocado.
CELLARING
Suitable for consumption now through to 2012.
2007 Shingle Peak Pinot Gris
WINEMAKERS NOTES
Pale salmon and straw colour, the nose is full of sweet confectionary fruit with lemon and slightly nutty undertones. The palate is rich and full, with round generous tropical fruit and a crisp finish.
FOOD MATCH
Scallops & cherry tomatoes pan roasted with olive oil, lemon juice, basil, coriander & black olives.
CELLARING
Suitable for consumption now through to 2009.
2007 Shingle Peak Sauvignon Blanc
WINEMAKERS NOTES
Light green in colour, tropical fruits and passionfruit dominate the nose supported by typical Marlborough sweat. The palate is intense and generous; classical Marlborough acidity supporting rich powerful fruit that envelops the whole mouth. A delightful drink now.
FOOD MATCH
Try this flavourful sauvignon blanc with snapper fillets served with fresh dill sauce.
CELLARING
New Zealand sauvignon blanc is best served when vibrant, up to 18 months from production. Further cellaring will develop more mature characters.
2007 Shingle Peak Chardonnay
WINEMAKERS NOTES
Light yellow straw in colour with green hues. The nose shows hints of oak along with sweet stone fruits including peach. The palate finds ripe fruit flavours of melon and peach, well structured and balanced with hints of creamy French oak and buttery characters.
FOOD MATCH
A very good match with snapper, chardonnay and caper pie.
CELLARING
Suitable for consumption now, however further cellaring will develop more mature characters through to 2009.
2007 Shingle Peak Pinot Noir
WINEMAKERS NOTES
Vibrant light cherry red in colour, the nose exhibits perfumed violet aromas, complementing sweet cherry fruit. The palate displays soft, rich sweet fruit, balanced nicely with integrated lingering oak; resulting in a palate of length and complexity.
FOOD MATCH
Try this pinot noir with Thai style lamb and peanuts with a lime dressing.
CELLARING
Pleasant to consume now to enjoy the youthful fruit characters present. However will develop more mature pinot noir flavours with further cellaring to 2009.
2007 Shingle Peak Merlot
WINEMAKERS NOTES
Bright, yet deep red in colour with faint purple hues. The nose is full of spice, red berry fruits and subtle oak. Firm gripping tannins on the palate add structure to this fruit driven wine which shows deep, rich cherry and plum fruit intertwined with spice and vanilla oak tones.
FOOD MATCH
This wine is a perfect match with roast lamb and minted potatoes.
CELLARING
This wine can be consumed young, however will continue to develop for another three years.
2007 Shingle Peak LATE HARVEST RIESLING
WINEMAKERS NOTES
Pale green in colour, the nose has aromas of brown limes, lemon citrus and an underlying minerality. The palate is sweet, but in balance with the natural acidity and vibrant fruit flavours that linger long after the sugar has disappeared.
FOOD MATCH
Try this wine with some beautiful French Roquefort cheese (sold at the Waimauku Cellar Door), fresh figs, honey, Walnuts & fresh bread.
CELLARING
Although wonderful to consume now this wine will continue to develop and mature until 2012.
2006 Shingle Peak Reserve Sauvignon Blanc
WINEMAKERS NOTES
Very pale yellow/green in colour, the nose is full of passionfruit and tropical fruits layered with tropical Marlborough sweat. The palate is complex with classical Sauvignon minerality, giving length and lovely structure to the vibrant fruit and subtle creamy lees characters.
FOOD MATCH
This Sauvignon Blanc is ideally matched to seafood dishes.
CELLARING
The Shingle Peak Sauvignon Blanc Reserve will continue to develop more mature characteristics for the next three years.
2007 Shingle Peak Reserve Pinot Gris
WINEMAKERS NOTES
Light straw coloured with a green hue. The nose delivers “funky” spice and ginger complimented with tropical fruit. The palate is full and generous, perfumed fruit combines with a backbone of lemon and flavours of wild honey. The result is a rich and complex wine.
FOOD MATCH
Pinot Gris is ideally matched to seafood. To be tried with pan roasted scallops spritzed with a dash of verjuice.
CELLARING
A lovely accompaniment to food, this wine is suitable for consumption in its youth but will continue to develop more mature characters through to 2010.
2007 Shingle Peak Reserve Pinot Noir
WINEMAKERS NOTES
Bright cherry red in colour, the nose is lifted with bursts of fresh, sweet raspberry and cherry fruit, with a spicy undertone. The palate is rich and full, with the flavour of raspberries intertwined with creamy French oak. The soft and subtle tannins give structure and length to this elegant wine.
FOOD MATCH
Try with cold duck scattered over a salad spiked with South-East Asian flavourings.
CELLARING
The Shingle Peak Reserve Pinot Noir will continue to develop through to 2011.
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