The

Northfield

Wine

s collection included estate grown

Chardonnay

,

Pinot Noir

, and

Sauvignon Blanc

/

Semillon

, as well as

Riesling

.

For about ten years, we also had a second

vineyard

on King’s Road,

Waipara

, but are now focussed on the

Frog Rock

vineyard

on MacKenzies Road.

Here are a few examples of our

wines

,

labels

, and notes. 2016 was our 10th anniversary and we evolved to simply grow the best

grapes

we could.

2008 Home Creek Pinot Noir Rose
Harvest Date	April 12-30, 2008
Brix at Harvest	22-24 degrees
PH	3.14
TA	7.2 g/L
Alcohol	13%
Vineyard	Home Creek
Release Date	May 2009
Winemaker	Scott Berry

Freshly destemmed

pinot noir

grapes

were cold macerated in open top fermenters. Prior to the start of fermentation a portion of the

pinot noir

juice was bled off into stainless tanks to complete fermentation. After reaching dryness, a further racking onto light lees for a period of 3 months to provide additional flavor complexity.

The

wine

is light ruby in color with strawberries and cherries on the nose and subtle spices. Lifted berry fruit flavors with crisp acidity and a delicate but juicy palate. Made in a dry style (6 g/L rs.), the

wine

is bright and snappy with a refreshing finish.

2008 Frog Rock Sauvignon Blanc / Semillon
Harvest Date	April 24-28, 2008
Brix at Harvest	21-23 degrees
Finished Wine :	Sauvignon Blanc 75% - Semillon 25%
PH	3.15
TA	7.2 g/L
Alcohol	12.3%
Vineyard	Frog Rock
Bottling Date	October 2008
Winemaker	Scott Berry

Hand-harvested fruit was gently pressed and settled, then racked to tank with selected yeasts and fermented for 21 days to complete dryness.(1.5g/L rs.) The 2 wines were left on gross less and stirred monthly before blending.

On the nose there are hints of wet grass and herbs, peaches and a touch of citrus. Rich body with ripe stone fruit and fresh acidity provide structure; an underpinning of limestone lengthens the finish.

2008 Northfield "Little Bird" Riesling
Harvest Date	April 17 and 25, 2008
Brix at Harvest	22-25 degrees
PH	3.03
TA	7.57 g/L
Residual Sugar	18 g/L
Alcohol	11%
Release Date	May 2009
Winemaker	Scott Berry

Ripe fruit was gently pressed to tank and settled for 48 hours prior to racking. The clear juice was cold fermented until sugar and acid were in balance, and left on fine lees until bottling.

The resulting

wine

has lifted notes of orange blossom, grapefruit and lime. Rich on the palate with citrus flavors and hints of nutmeg and wet stones, refreshing acidity and a lingering finish.

2007 Frog Rock Chardonnay
Harvest Date	April 5-10, 2007
Brix at Harvest	23-25 degrees
PH	3.43
TA	6.67 g/L
Alcohol	13.4%
Vineyard	Frog Rock
Release Date	July 2008
Winemaker	Scott Berry

The

grapes

were hand picked then gently destemmed and pressed to tank. A small quantity of cloudy juice was transferred immediately to barrel for wild ferment with the remainder allowed to settle for 48 hours. Once clear, the juice was placed in French oak barrels and puncheons, and fermented with selected yeasts. The barrels were stirred periodically and spontaneous

malolactic

fermentation was allowed in 70% of the barrels. In late February the

wine

was reblended and bottled.

The resulting

wine

is bright with pronounced aromas of ripe apple and nectarine. Lots of lush fruit on the palate balanced by refreshing acidity, with hints of toast and vanilla. With good structure and developing complexity, the

wine

should

cellar

well and is ready to drink now.

2007 Home Creek Pinot Noir
Harvest Date	April 11-17, 2007
Brix at Harvest	24-25 degrees
PH	3.56
TA	6.0 g/L
Alcohol	12.8%
Vineyard	Home Creek
Release Date	July 2008
Winemaker	Scott Berry

The

grapes

were destemmed into open top fermenters and cold soaked for 7 days. The must was hand plunged 3x daily before innoculation with selected yeasts. The ferment lasted 6 days after which the tanks were capped and left to rest for 10 days before the

wine

was gently pressed directly to French Oak barrels. (40% new)

Malolactic

fermentation was completed and the

wine

was racked and bottled in early March 2008.

The resulting

wine

is a deep purple with pure fruit aromas of black cherry and plum. The

tannins

are smooth and ripe and the fleshy fruit flavors carry onto the palate with juicy acidity and a hint of spice. Well balanced and rich bodied, the

wine

is ready to drink now or

cellar

for the next 3-5 years.

2007 Frog Rock Sauvignon Blanc / Semillon
Sauvignon Blanc
Harvest Date	April 16, 2007
Brix at Harvest	22.5 degrees
PH	3.27
TA	7.9 g/L
Semillon
Harvest Date	April 23, 2007
Brix at Harvest	20.0 degrees
PH	3.23
Finished Wine	Sauvignon blanc 75% -- Semillon 25%
TA	8.0 g/L
Alcohol	13.16%
Vineyard	Frog Rock
Release Date	March 2008
Winemaker	Scott Berry

The

grapes

were hand picked then gently pressed and settled. Fermented 100% in stainless steel the fruit#&146;s aromatic freshness has been preserved through the use of cool

vinification

temperatures. Four months on gross and fine lees during fermentation and aging have added weight and complexity to nose and palate. A wonderful seam of limestone underpins crisp green fruits. Drink now and for the next 2 years.

2007 Waipara Valley Riesling
Harvest Date	April 25, 2007
Brix at Harvest	23 degrees
PH	3.26
TA	7.6 g/L
Residual Sugar	14.0 g/L
Alcohol	12.0%
Release Date	March 2008

The

grapes

were picked at peak ripeness in the early morning and then gently pressed. The juice was settled clear before fermenting in stainless using selected yeasts. At the precise point of balance between acidity and sweetness the ferment was stopped and left to rest on gross lees. The

wine

was then racked onto fine lees for a further 6 months before clarifying and bottling. The

wine

has fresh acidity, ripe juicy stone fruit flavors, with weighty mouth feel and a honeyed finish. Drinking well now, but with the acidity to

cellar

.

2006 Frog Rock Chardonnay
Harvest Date	April 19, 2006
Brix at Harvest	24.3
PH	3.3
TA	10
Alcohol	14.7%
Vineyard	Frog Rock
Release Date	Summer 2007
Quantity Produced	58 Cases
Winemaker	Scott Berry

The

grapes

were hand harvested at optimal ripeness and gently pressed into chilled settling tanks. The juice was racked on the lees to new 500L French oak barrels and hand stirred. The

wine

went through a complete

malolactic

fermentation. Following bottling in February, 2007 the

wine

is bright and clear with a deep lemon color. On the palate there are ripe flavors of apple and nectarine with a hint of pineapple. There are notes of toasted hazelnut and spice, and a creaminess that persists through the lengthy finish. Drinking well now and for the next three to five years.

2006 Home Creek Pinot Noir
Harvest Date	April 13-18,2006
Brix at Harvest	22.5
PH	3.4
TA	8.1
Alcohol	13.4%
Vineyard	Home Creek
Release Date	Summer 2007
Quantity Produced	568 Cases
Winemaker	Scott Berry

The

grapes

were hand picked and crushed at the end of each day into 5 ton fermenters. The must was hand plunged for 12 days during fermentation then pressed off the skins into French oak barrels. (35% new) The

wine

was bottled in early March 2007. The color is deep ruby with pronounced aromas of ripe strawberry and black currant. There are developing notes of earth and spice, a medium body and a refreshing acidity that complements the supple

tannins

. Drink now or

cellar

for the next three to five years.