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Lagrein, Stanley Estates

Lagrein is an Italian variety originally from the Alto Adige region of Trentino, in the foothills of the Italian tyrol, now finding success in Marlborough.

The 2017 Lagrein is a quality, fruit driven wine, with a palate of black morello cherries, red plums, hints of liquorice, tobacco, leather and vanilla. Soft on the nose, the effect of the oak maturation is subtle and noticeable, giving the wine balance, depth and structure with strong silky tannins and a spicy finish. It has a rich full crimson red colour, medium to full bodied.

Technical analysis

ALCOHOL

12.5 %

pH

3.64

ACIDITY

6.5 g/L

ORIGIN

New Zealand

VARIETY

Lagrein

HARVEST DATE

April 2017

BOTTLED DATE

March 2018

FINED USING

Egg & Gelatine

TIME IN OAK

10 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

VEGETARIAN

No

VEGAN

No

Vintage conditions

The 2017 Season will be remembered for being a very challenging harvest, with dull conditions and poor temperatures leading up to the harvest which started the 1st week of April. Fruit cropping levels were good, with the flavours developing steadily during the ripening period. The fruit was picked  in parcels as the blocks reached their maturity.

Vinification details

After de-stemming, the fruit was fermented with its natural yeast in a stainless fermenter to dryness and inoculated near the end to ensure complete dryness. The wine was then racked off and the grapes pressed off to french oak barriques, 20% new oak was used. 100% of the wine went through malolactic fermentation. The wine developed over the next 10 months with occasional batonnage, giving a real depth of flavour, texture and palate weight to the wine.

Green credentials

Member of Sustainable Winegrowing New Zealand.

 

 

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Download full size images

Lagrein, Stanley Estates

Lagrein is an Italian variety originally from the Alto Adige region of Trentino, in the foothills of the Italian tyrol, now finding success in Marlborough.

A fruit-driven wine with a palate of black morello cherries, red plums, hints of liquorice, tobacco, leather and vanilla. Soft on the nose, the effect of the oak maturation is subtle, giving the wine balance, depth and structure with strong silky tannins and a spicy finish.

Technical analysis

ALCOHOL

13.6 %

pH

3.71

ACIDITY

6.5 g/L

ORIGIN

New Zealand

WINEMAKER

Eveline Fraser

VARIETY

Lagrein

HARVEST DATE

April 2016

FINED USING

Egg, Gelatine

TIME IN OAK

10 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

VEGETARIAN

No

VEGAN

No

Vintage conditions

The 2016 season will be remembered for being a very warm and dry season with El Nino still in full swing. Great flavours developed steadily during the ripening period, fruit was picked when really ripe, full of colour and tannins, superb flavour and optimum maturity.

Vinification details

After de-stemming, the fruit was fermented to dryness with its natural yeast in a stainless fermenter, inoculated near the end to ensure complete dryness. The wine was then racked off and the grapes pressed off to French oak barriques, 10% new, where 100% of the wine went through malolactic fermentation. The wine developed over the next 10 months with occasional batonnage, giving a real depth of flavour, texture and palate weight to the wine.

Awards

Decanter: 91 pts

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

Download full size images

Lagrein, Stanley Estates

Lagrein is an Italian variety originally from the Alto Adige region of Trentino, in the foothills of the Italian tyrol, now finding success in Marlborough.

A rich, full, crimson red colour, medium to full bodied; the palate displays plums, liquorice, leather and sweet red berry fruits. Soft on the nose, the effect of the oak maturation is subtle, giving the wine balance, depth and structure with strong silky tannins and a spicy finish.

Technical analysis

ALCOHOL

13.3 %

pH

3.85

ACIDITY

6.5 g/L

ORIGIN

New Zealand

WINEMAKER

Eveline Fraser

VARIETY

Lagrein

HARVEST DATE

April 2015

BOTTLED DATE

March 2016

FINED USING

Egg, Gelatine

TIME IN OAK

10 months

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

Vintage conditions

2015 was a warm growing season, with sufficient rains early in the spring; poor conditions at flowering led to a poor fruit set. The summer was very sunny and dry, and the fruit ripened steadily into vintage. Yields were at ‘very light’ crop levels of 1.8t/ha. (800g per vine).

Vinification details

Lagrein is a later ripening variety and was hung out to get the maximum exposure to the sun. The fruit was then handpicked by a dedicated team of friends and neighbours. After fermentation, 20% new French oak was used, with 10 months’ ageing in barrel.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss

Download full size images

Lagrein, Stanley Estates

Lagrein is an Italian variety originally from the Alto Adige region of Trentino, in the foothills of the Italian tyrol, now finding success in Marlborough.

A palate of plums, liquorice, leather and sweet red berry fruits. Soft on the nose, the effect of the oak maturation is subtle, giving the wine balance, depth and structure with strong silky tannins and a spicy finish.

Technical analysis

ALCOHOL

12.9 %

pH

3.45

ACIDITY

5.1 g/L

ORIGIN

New Zealand

WINEMAKER

Eveline Fraser

VARIETY

Lagrein

HARVEST DATE

April 2014

BOTTLED DATE

March 2015

FINED USING

Egg, Gelatine

TIME IN OAK

10 months

SULPHUR

Total: 65

MALOLACTIC FERMENTATION

Yes

CLOSURE

Screw top

BOTTLE SIZE

75cl

REGION

Marlborough

Vintage conditions

2014 was a steady growing season, with sufficient rains early in the spring, and good conditions at flowering leading to a full fruit set. The summer was mild, and the fruit ripened steadily into vintage. Lagrein is a later ripening variety and was left to get the maximum exposure to the sun.

Vinification details

After hand harvesting in April, the bunches were destemmed before fermentation in stainless steel tanks. The wine went through full malolactic fermentation followed by 10 months’ maturation in oak barrels, of which 10% was new.

Green credentials

Member of Sustainable Winegrowing New Zealand.

Have a trade enquiry?
Contact us to discuss