Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2021 / 750ml | ≈ $48.06Original NZD 85.00≈ €42.76 · £36.12 | mishasvineyard.com ↗ |
2021 Technical Specifications
Alcohol 14.0%
pH 3.64
Total Acidity 6 g/L
Drinking Window 2–10+ years
Region Central Otago
Orientation North-West
Harvest Dates 20–21 April 2021
Estate Grown Yes
Grape Clone UCD5 (69%), 777 (24%), Abel (7%)
Natural Yeast Yes
Maceration 26 days
Oak Details 40% First Fill New Oak
First Fill New Oak40%
Oak Types French oak
Barrel Size 300
Bottling Date 9 February 2022
Closure Stelvin
Production Details Bendigo single-vineyard fruit from vines planted in 2004/2005 at 210–350 m was hand-picked at an average 5.6 t/ha; the season recorded 1114 GDD. Harvest analysis was 25.3–25.4 Brix, pH 3.65–3.68 and TA 7.1–7.2 g/L. Fruit was chilled overnight, crushed into approximately 1.5-tonne lots, cold-soaked for 5–7 days and naturally fermented below 32°C. The wine was held at 15–20°C after fermentation, spent an average 26 days on skins, was pressed and settled for 1–2 days, then racked into 300 L French oak. Spring malolactic fermentation was inoculated; a post-MLF barrel selection used 40% new oak before racking, filtration and bottling.
Tasting Notes Dark ruby; nutmeg, grilled herbs, vanilla and rose petal; dense red fruit and silken tannins.
Food Pairing Lamb, venison, veal, quail, pheasant, turkey, duck, vegetable dishes, autumn fruits, and mild or creamy cheeses.
2019 Technical Specifications
Alcohol 13.5%
pH 3.68
Total Acidity 5.6 g/L
Drinking Window 2–10+ years
Region Central Otago
Harvest Dates 11–30 April 2019
Estate Grown Yes
Grape Clone UCD5 (50%), Abel (21%), 777 (19%), 115 (10%)
Natural Yeast Yes
Maceration 28 days
Oak Details 30% First Fill New Oak
First Fill New Oak30%
Oak Types French oak
Barrel Size 300
Bottling Date 4 February 2020
Closure Stelvin
Production Details Bendigo single-vineyard fruit from 2004/2005 plantings at 210–350 m was hand-picked at 5.0–5.5 t/ha; the season recorded 1149 GDD. Harvest analysis was 23.0–23.8 Brix, pH 3.41–3.52 and TA 6.0–8.6 g/L. Fruit was chilled overnight and crushed in approximately 1.5-tonne lots with 8% whole bunch retained, then cold-soaked for 5–7 days and naturally fermented below 32°C. After a 15–20°C post-ferment hold and an average 28 days on skins, it was pressed, settled for 1–2 days and racked into 300 L French oak. Spring MLF was inoculated; selected barrels used 30% new oak before racking, filtration and bottling.
Tasting Notes Bright ruby red; dark cherry, chocolate and floral aromas; fine flowing tannins and a long finish.
Sources: mishasvineyard.com ↗ · Compare this vintage
2016 Technical Specifications
Alcohol 14.0%
pH 3.64
Total Acidity 5.4 g/L
Drinking Window 2–10+ years
Region Central Otago
Harvest Dates 14, 21 and 22 April 2016
Estate Grown Yes
Grape Clone UCD5 (32%), 777 (32%), 667 (24%), Abel (13%); percentages total 101% as printed
Natural Yeast Yes
Maceration 27 days
Oak Details 32% First Fill New Oak
First Fill New Oak32%
Oak Types French oak
Barrel Size 300
Bottling Date 9 November 2017
Closure Stelvin
Production Details Bendigo single-vineyard fruit from 2004/2005 plantings at 210–350 m was hand-picked at 5.0–7.4 t/ha; the season recorded 1245 GDD. Harvest analysis was 24.3–24.7 Brix, pH 3.11–3.38 and TA 7.2–9.3 g/L. Fruit was chilled overnight and crushed in 2- and 4-tonne lots with 3% whole bunch, then cold-soaked for 5–7 days and naturally fermented below 32°C. After a 15–20°C post-ferment hold and an average 27 days on skins, it was pressed, settled for 1–2 days and racked into 300 L French oak. Spring MLF was inoculated; post-MLF barrel selection used 32% new oak. The wine was racked once before the 2017 vintage, returned to oak, then filtered before bottling.
Tasting Notes Medium-dark red; red fruit, violets, vanilla and cardamom; silken palate and fine coffee-bean tannins.
Sources: mishasvineyard.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 14.0%
pH 3.62
Total Acidity 6 g/L
Drinking Window 2–10+ years
Region Central Otago
Harvest Dates 9–22 April 2015
Estate Grown Yes
Grape Clone 667 (30%), Abel (28%), 777 (28%), UCD5 (14%)
Natural Yeast Yes
Maceration 27 days
Oak Details 43% First Fill New Oak
First Fill New Oak43%
Oak Types French oak
Barrel Size 300
Bottling Date 9 November 2016
Closure Stelvin
Production Details Production was 200 six-bottle cases. Estate fruit from 2004/2005 plantings at 210–350 m was hand-picked at 3.35–6.2 t/ha; the season recorded 1150 GDD. Harvest analysis was 23.9–24.9 Brix, pH 3.43–3.50 and TA 6.4–7.4 g/L. Fruit was chilled overnight, crushed in 2- and 4-tonne lots, cold-soaked for 5–7 days and naturally fermented below 32°C. After a 15–20°C post-ferment hold and an average 27 days on skins, it was pressed, settled for 1–2 days and racked into 300 L French oak. Spring MLF was inoculated; post-MLF barrel selection used 43% new oak. The wine was racked once before the 2016 vintage, returned to oak and coarse-filtered before bottling.
Tasting Notes Medium-dark ruby; dark chocolate, leather and roses; polished tannins, sweet fruit, warm chocolate and oak.
Sources: mishasvineyard.com ↗ · Compare this vintage
2008 Technical Specifications
Alcohol 14.3%
pH 3.71
Total Acidity 5.78 g/L
Drinking Window 4–6+ years
Region Central Otago
Harvest Dates 3–4 April 2008
Brix at Harvest 24.5°
Estate Grown Yes
Grape Clone Clone 5 (53%), 115 (34%), 667 (13%)
Bottling Date 3 July 2009
Closure Stelvin
Production Details This limited release comprised 126 six-bottle cases. Estate single-vineyard fruit came from 2004 plantings at 312–350 m. Harvest analysis was 24.5 Brix, pH 3.43 and TA 7.4 g/L; the latter pH and acidity values describe harvested fruit/must, not finished wine.
Sources: mishasvineyard.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2235444 | — | — | wine-searcher.com ↗ |