Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $18.09Original NZD 32.00≈ €16.10 · £13.60 | mishasvineyard.com ↗ |
2023 Technical Specifications
Alcohol 14.0%
pH 3.63
Total Acidity 5.9 g/L
Grape Varieties Pinot Noir
Drinking Window 1–5+ years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 13–29 April 2023
Estate Grown Yes
Sites Bendigo single vineyard
Grape Clone UCD 5 (30%), 115 (15%), 667 (14%), 777 (14%), Abel (11%), UCD 6 (9%) and 114 (7%)
Fermentation Vessels Typically 4-tonne open-top fermenters
Natural Yeast Yes
Maceration 25 days
Oak Details 10% First Fill New Oak
First Fill New Oak10%
Oak Types French oak
Barrel Size 300
Bottling Date 9 Feb 2024
Closure Stelvin
Production Details Vines were planted in 2004, 2005 and 2007 at 210–350 m. Fruit was hand-picked at an average 6.6 tonnes/ha; the season recorded 1167 growing-degree days. Harvest measurements were 22.8–25.9 Brix, pH 3.21–3.48 and TA 6.0–6.8 g/L. Fruit was chilled overnight, destemmed, and fermented with an average 15% whole bunch. It warmed for 5–7 days while fermentation began, was hand-plunged 2–3 times daily, fermented below 32°C, and was held at 15–20°C after fermentation. After skin contact it was pressed to tank, settled for 1–2 days and racked to French oak; the final wine was racked once to tank and filtered before bottling.
Tasting Notes Winemaker Olly Masters: darker ruby-red; raspberry and cherry aromas with thyme, honey and rosemary; a gently plush palate, sweet-fruit finish and hints of spice.
Food Pairing Lamb, venison, mushroom-based vegetable dishes, quail, turkey, duck, salmon or tuna
Sources: mishasvineyard.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 14.0%
pH 3.71
Total Acidity 5.7 g/L
Grape Varieties Pinot Noir
Drinking Window 1–5+ years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 28 March–26 April 2022
Estate Grown Yes
Sites Bendigo single vineyard
Grape Clone UCD 5 (25.7%), UCD 4 (25.4%), 777 (19.3%), Abel (17.5%) and 667 (12.1%)
Fermentation Vessels Typically 4-tonne open-top fermenters
Natural Yeast Yes
Maceration 25 days
Oak Details 7% First Fill New Oak
First Fill New Oak7%
Oak Types French oak
Barrel Size 300
Bottling Date 9 Feb 2023
Closure Stelvin
Production Details Vines were planted in 2004, 2005 and 2007 at 210–350 m. Fruit was hand-picked at 4.4–7.3 tonnes/ha; the season recorded 1152 growing-degree days. Harvest measurements were 24.6–25.4 Brix, pH 3.39–3.52 and TA 5.9–7.3 g/L. Fruit was chilled overnight, destemmed and fermented with an average 11% whole bunch; a comparatively higher whole-bunch component and pump-over regime was used to enhance fruit expression. Fruit warmed for 5–7 days, was hand-plunged 1–2 times daily, fermented below 32°C and was held above 20°C after fermentation. After skin contact it was pressed, settled for 1–2 days and racked to French oak, then racked and filtered before bottling.
Tasting Notes Winemaker Olly Masters: red fruits and blueberries on the nose; raspberry and sweet spice on the palate, with Bendigo liquorice richness and gentle, fine tannins.
Food Pairing Lamb, venison, mushroom-based vegetable dishes, quail, turkey, duck, salmon or tuna
Sources: mishasvineyard.com ↗ · Compare this vintage
2021 Technical Specifications
Alcohol 14.0%
pH 3.71
Total Acidity 5.7 g/L
Grape Varieties Pinot Noir
Drinking Window 2–6+ years
Region Central Otago
Orientation North-West-Facing Terraces
Harvest Dates 7–23 April 2021
Estate Grown Yes
Sites Bendigo single vineyard
Grape Clone 667 (34%), UCD 4 (28%), Abel (22%), one unlabeled clone (10%), 777 (4%) and 115 (2%)
Fermentation Vessels Typically 4-tonne open-top fermenters
Natural Yeast Yes
Maceration 25 days
Oak Details 3% First Fill New Oak
First Fill New Oak3%
Oak Types French oak
Barrel Size 300
Bottling Date 10 Feb 2022
Closure Stelvin
Production Details Vines were planted in 2004, 2005 and 2007 at 210–350 m. Fruit was hand-picked at an average 6.7 tonnes/ha; the season recorded 1114 growing-degree days. Harvest measurements were 23.5–25.4 Brix, pH 3.36–3.67 and TA 6.4–8.0 g/L. Fruit was chilled overnight, destemmed and fermented with an average 27% whole bunch; a comparatively higher whole-bunch component and pump-over regime was used to enhance fruit expression. Fruit warmed for 5–7 days, was hand-plunged 1–2 times daily, fermented below 32°C and was held above 20°C after fermentation. After skin contact it was pressed, settled for 1–2 days and racked to French oak, then racked and filtered before bottling.
Tasting Notes Winemaker Olly Masters: lifted cranberry and raspberry aromas with dark-chocolate and coffee-bean hints; sweet fruit balanced by cool-climate freshness.
Food Pairing Lamb, venison, mushroom-based vegetable dishes, quail, turkey, duck, salmon or tuna