Harvest is over for 2010 and what a wonderful season it was. The grapes were fantastic; ripe with small bunches and berries and with intense varietal flavours. The season was warm and dry except for a brief cold spell during flowering of the Sauvignon Blanc.
The winery team was very busy but now the wines are all resting in barrel or in tank. Jane, our winemaker is back and Isaac her baby is a favourite with all the staff. Jane was helped by Tobi, (doing his second vintage at Carrick), whose family has a winery in Germany; Cris, who is an experienced winemaker from Oregon; Troy, who hailed both from the US and NZ; and Julian, a very cheerful Australian who last worked at Leeuwin Estate in Margaret River. Central Otago is definitely established on the world wine map as a place to come and experience making serious Pinot Noir. I suspect other attractions are the friendly wineries and the social programme which is organised for all the migrating cellar hands. Mexican seemed to be the party theme this year! At least four of our itinerant staff liked Central Otago much that they have organised themselves winter jobs so they can continue with the good life!
The vineyard team was also international, with our two young college graduates from New York, who have been with us for the season; a young Frenchman; a Czech; and a couple from the UK, as well as our group of pickers who turn up every season. And what an efficient and friendly team it was. All the picking proceeded without a hitch except perhaps for the Sauvignon Blanc which flowered during a cold spell meaning fewer and smaller bunches. Picking Sauvignon Blanc took twice as long as usual as we gleaned everything, including tiny bunches which we would usually leave. We cropped at a very low level which was great for the concentrated flavours but means our very popular Sauvignon Blanc will be in short supply for the 2010 vintage.
Our windup lunch was held on the grass in front of the winery. Look at our Facebook page if you would like to see some photos of harvest. .http://www.facebook.com/home.
Yes, we have succumbed to the media age and with the help of Gay in the office, a Facebook whiz, and Diana from NY, a recent grad in communications we are part of Facebook. We have a Blog http://carrickwineandfood.
This incidentally was our last vintage where we are classified as being in transition to full organic status under BioGro. Next year we will attain full organic registration. We believe that achieving official recognition for organic production of grapes and wine through an independent audit process is important, not just for the official recognition, but because it gives us an opportunity to look at all our grape growing practices; information on which to access and make future decisions. One of the hopes for our organic regime is that we achieve physiological ripeness at lower brix which will potentially result in lower alcohol in the wines, something we are looking for without a loss in flavours or in any unripe characteristics.
At our last winery dinner (in honour of the labouring cellar staff) we tasted a few of the wines that Geoff Kelly nominated as his top 10 Pinots tasted at Pinot 2010 in Wellington . Six of the wines in his top 10 came from Central Otago and Carrick Excelsior 2006 was one of these. Read the review below.
To finish our season the olives from Carrick vineyard were picked last week. Olive picking is a very intensive and time consuming process. We picked about 330kg of olives which took 10 people a day and a bit - for some reason the weather is always cold. The olives are combed off the tree onto big ground sheets, tipped into small bins and then cold pressed locally. This year the olives made about 45 litres of intensely green, peppery and fresh oil. We leave it to settle before bottling and it is one of the great treats from the vineyard. You need to visit the restaurant to sample it and we serve it with our own bread baked every day in the kitchen.
Winter is a time for eating. Here at Carrick we have been busy cooking, eating and of course drinking our wines, all in aid of our new winter menu! We are looking at featuring some old favourites such as oxtail, venison pies and pork belly but with a fresh new twist. So for those of you who are hunkering down, now is the time to give in to the weather, to cook good food and to share it (along with along with great wines) in front of a fire with friends.
Regards from the Carrick Team
SOME RECENT CARRICK REVIEWS
Carrick Pinot Noir 2007
The 2007 Pinot Noir is a great success for the estate, one I regard as a huge leap forward. It has ‘soft’ nose, dark cherry, a touch of raspberry leaf and a scent of charcoal: subtle with good definition. The palate is medium bodied, firm tannins, good structure here and very good acidity. Beautiful poise, vibrant dark fruits with a tangible sense of tension on the off-dry finish. Bon vin. 92
Neal Martin Wine Advocate Sept 2009
Carrick Pinot Noir 2007
This Bannockburn label has emerged as a regional classic. The 2007 vintage («««««) was matured for a year in French oak barriques (33 per cent new). Rich and youthful in colour, it is finely scented and flowing, with concentrated cherry, plum and slight coffee flavours, savoury, complex notes and a rich, resounding finish. Dense yet approachable, it’s
a sophisticated wine, for drinking 2010+
Michael Cooper Buyers Guide to New Zealand Wines 2010
2006 Carrick Pinot Noir Excelsior, Central Otago, $85
Good pinot noir ruby, right in the middle for depth of colour. On bouquet this wine reminds a little of one of the Rousseau Grand Cru Chambertins, where from the outset, you can smell the new oak in the young wine, yet there is the fruit to sustain it. The balance of red fruits to black is delightful, and as one studies the wine it is still complexly floral despite the oak. Comparison of the oak component with the much more expensive 2006 Marie Zelie wine from Martinborough Vineyard is instructive, the balance being better in Excelsior, even though it is a lighter wine. A key requirement in the development of New Zealand pinot noir is to first get the varietal expression right, before striving to build longevity into the wine. Carrick has achieved the former, and this premium Excelsior wine tackles the second step. It is an important step forward in building longevity into our New Zealand pinot noirs. Cellar 3 – 8 years. http://geoffkellywinereviews.
Good pinot noir ruby, right in the middle for depth of colour. On bouquet this wine reminds a little of one of the Rousseau Grand Cru Chambertins, where from the outset, you can smell the new oak in the young wine, yet there is the fruit to sustain it. The balance of red fruits to black is delightful, and as one studies the wine it is still complexly floral despite the oak. Comparison of the oak component with the much more expensive 2006 Marie Zelie wine from Martinborough Vineyard is instructive, the balance being better in Excelsior, even though it is a lighter wine. A key requirement in the development of New Zealand pinot noir is to first get the varietal expression right, before striving to build longevity into the wine. Carrick has achieved the former, and this premium Excelsior wine tackles the second step. It is an important step forward in building longevity into our New Zealand pinot noirs. Cellar 3 – 8 years. http://geoffkellywinereviews.
Carrick Crown & Cross Central Otago ««««
A new line from the Carrick vineyard at Cairnmuir near Cromwell, this zesty, powerful yet charming wine oozes deep cherry and berry flavours supported by a savoury hint and a lingering aftertaste.
Charmian Smith, WINE, Otago Daily Times 27 January 2010
2008 Carrick Pinot Noir “Crown and Cross” Central Otago
Named after an old goldmine on the Carrick estate, Crown and Cross refers to the miners optimistically hoping to be rewarded for their work in this particular mine in this world or the next. More of a fruit driven bottling in this vintage. Violets abound (as per the back label for once!) with some mocha, cocoa and sweet red berry fruits. Quite a steal at this price if one is into glorious primary fruits.
Named after an old goldmine on the Carrick estate, Crown and Cross refers to the miners optimistically hoping to be rewarded for their work in this particular mine in this world or the next. More of a fruit driven bottling in this vintage. Violets abound (as per the back label for once!) with some mocha, cocoa and sweet red berry fruits. Quite a steal at this price if one is into glorious primary fruits.
Jamie Drummond. Good Food Revolution; A New Zealand Diary
Carrick Riesling 2008
Consistently classy and good value. Grown at Bannockburn, the 2008 vintage (««««) is a medium style (18grams/litre of residual sugar) with intense, vibrant lemon, apple and lime flavours, slightly minerally, crisp and long. It should mature well.
Michael Cooper Buyers Guide to New Zealand Wines 2010
2008 Carrick Central Otago Riesling
A quintessential Riesling exhibiting lime/lemon and fresh flower notes, with delicious medium sweetness and a lingering finish.
SAM KIM – Weekend NZ Herald 28 Feb 2009
Carrick
Winery & Restaurant
247 Cairnmuir Road
Bannockburn
R.D. 2, Cromwell
Central Otago
New Zealand 9384
P: +64 3 445 3480
F: +64 3 445 3481
