WINES
Philosophy & overview
Bottled History
The
Herzog families have grown wine in Switzerland since 1630. Hans Herzog
is a graduate of the Wine University of Wädenswil, Switzerland, with
a degree in viticulture and a master degree in winemaking plus the experience
of over 40 years as winegrower/winemaker.
Hans Herzog is an innovative winegrower who likes to experiment. Despite a very successful estate in Switzerland, he still sought the ideal place to produce great Bordeaux-style wine and other varieties not possible to grow in the cooler climate of Switzerland. In pursuit of his dream to find the perfect land to grow the wines he loved and which could compete with the worlds best, his search led him to New Zealand where he found the perfect conditions in Marlborough.
Hans conscientiously identified a unique piece of land bordering the banks of the Wairau River providing all the elements to continue with his tradition, to lead the way with new grape varieties. Not influenced by commercial thoughts, he then successfully planted (in the mid-nineties) Pinot Gris, Viognier and Montepulciano, varieties rarely witnessed in New Zealand at the time.
Herzog Single Vineyard
The
dedication to tend the vine with immaculate detail (extensive bud rubbing,
shoot thinning, leaf plucking, bunch thinning, homicidal green harvests
and of course hand picking), result in wines that not only reflect the
land where they are grown but by the vigneron who nurtures them.
As part of Sustainable Winegrowing New Zealand, herbicides and pesticides are not used, and all pressings are returned back to the vineyard. Irrigation is judiciously employed, with 3 to 4 ‘soakings’ per annum.
- Vineyard area:
- 11ha
- Plant density:
- 5500 vines per ha
- Yield:
- < 2 tonnes per acre
- Grape varieties:
-
Red: Pinot Noir, Merlot, Cabernet-Franc, Cabernet-Sauvignon, Malbec, Montepulciano, Syrah, Nebbiolo, Tempranillo, Barbera, Petit-Verdot, Zweigelt White: Chardonnay, Viognier, Pinot Gris, Riesling, Sauvignon Blanc, Arneis, Rousanne, Semillon, Gewürztraminer, (Gruner Veltliner 2008)
Terroir
The adjacent wide and mostly dry riverbed produces an exceptionally unique microclimate: The prevailing nor westerly breeze ensures for an exceptionally dry climate. This breeze also warms the sand, water and stones off the river, providing that extra heat required to achieve the ripeness Hans dictates in all of his varieties and ensures protection from frosts.
Free draining alluvial soils, deposited by the river, comprised of silt, clay, sand and gravel is the perfect blend to produce fruit of the highest quality.
Exceptional sunshine hours, the longest in New Zealand, combined with cool nights provide a long stress free ripening period, enhance the fruit flavours of each grape rarely seen in other regions of the world.
Estate Winery
The fully equipped on-site winery consists of the latest high tech equipment – special finished stainless steel tanks, crushers and a bag press chosen specifically to provide the gentle processing of grapes. Over 150 French oak barrels age the precious wines in a temperature controlled barrel hall. To ensure the top quality of the wine, the bottling, labelling and packing is all done at the winery with a modern GAI bottling and labelling machine.
Winemaking
Hans’ non-interventional philosophy allows wines to undergo long, cool fermentation with wild yeasts; here old-world methods and experience go hand in hand with technology. No chemicals, additives or concentration.100% natural winemaking.
The red varieties are usually fermented according to a slow three week initial fermentation in temperature controlled stainless steel tanks followed by malolactic fermentation in French oak barrels where the young wine ages from 12 to 30 months depending on the variety and vintage. The white varieties are barrel fermented (or a portion of) in 500 litre puncheons, left on lees and matured in the same barrel for a period of anything between 6 and 12 months. To maintain the intensive flavours, there is no fining or filtration to preserve the complexity and structure that the wines have become famous for.
- Production
- Average production per year: 4,000 cases
- Classic Herzog Wines
- Pinot Noir, Merlot Blend, Montepulciano, Viognier, Pinot Gris, Chardonnay
- Cellar Door Releases (current)
- Herzog Botrytis (Riesling and/or, Pinot Gris and/or Chardonnay), FeatherWhite (Pinot Noir Rose), Barrel fermented Sauvignon Blanc, Nebbiolo, Cabernet-Sauvignon and Blancs De Noirs (Sparkling Rose from 100% Pinot Noir)
Summary
Hans
is fanatical about the quality of his wines and is committed to a non-interventional
approach producing authentic, unprocessed and fully natural wines. His
elegant handcrafted wines express the integrity of the vineyard, varietal
and vintage character and the experience of over 40 vintages.