Wine prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Producer priceRecommended retail price | 2023 / 750ml | ≈ $19.79Original NZD 35.00≈ €17.61 · £14.87 | mishasvineyard.com ↗ |
2023 Technical Specifications
Alcohol 13.5%
Residual Sugar 6.5 g/L
pH 2.94
Total Acidity 7.8 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Drinking Window 1–6+ years
Region Central Otago
Orientation North-West Facing Terraces
Harvest Dates 5 and 12 April 2023
Brix at Harvest 22.1°
Estate Grown Yes
Grape Clone GM 110 (90%) and GM 239 (10%)
Fermentation Vessels Stainless-steel tank (54%) and older French-oak barrels (46%)
Pressing Method Whole-Bunch Pressed
Bottling Date 16 Aug 2023
Closure Stelvin
Production Details Estate-grown, single-vineyard Bendigo fruit from vines planted in 2005/07 at 228–315 m was hand-picked at 7 tonnes/ha. The fruit received a few hours of initial skin contact before pressing and settling. Free-run juice (54%) was racked, inoculated and cool-fermented to dryness in stainless steel; the remaining 46% underwent spontaneous fermentation in older French-oak barrels. The wine finished almost dry at 6.5 g/L residual sugar and is described as off-dry. Harvest analysis was pH 2.97 and TA 8.6 g/L; these are grape/must measurements, not finished-wine values.
Tasting Notes Olly Masters (winemaker): zesty lime, delicate floral notes, precise acidity and a hint of fruit sweetness, with a harmonious finish.
Food Pairing Seafood and shellfish, fruit dishes, pork, smoked meats and mildly spicy food
Sources: mishasvineyard.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
Residual Sugar 4.1 g/L
pH 3.01
Total Acidity 7.2 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 1–6+ years
Region Central Otago
Orientation North-West Facing Terraces
Harvest Dates 6, 11 and 19 April 2022
Estate Grown Yes
Grape Clone GM 239 (97%) and GM 110 (3%)
Fermentation Vessels Stainless-steel tank (69%) and older French-oak barrels (31%)
Pressing Method Whole-Bunch Pressed
Bottling Date 22 Sep 2022
Closure Stelvin
Production Details Estate-grown, single-vineyard Bendigo fruit from vines planted in 2005/07 at 228–315 m was hand-picked at an average yield of 7 tonnes/ha. After a few hours of initial contact and settling, 69% of the juice was racked, inoculated and cool-fermented to dryness in stainless steel; 31% underwent spontaneous fermentation in older French-oak barrels. The style is identified as dry. Harvest analysis ranged from 21.2–22.5 Brix, pH 2.98–3.04 and TA 7.1–7.4 g/L; these ranges describe grapes/must, not the finished wine.
Tasting Notes Olly Masters (winemaker): red apple, orange zest, beeswax and lime; dry and refreshing, with pure citrus flavours and a polished finish.
Food Pairing Seafood and shellfish, fruit dishes, pork, smoked meats and mildly spicy food
Sources: mishasvineyard.com ↗ · Compare this vintage
2019 Technical Specifications
Alcohol 12.5%
Residual Sugar 4 g/L
pH 2.91
Total Acidity 8 g/L
Calories (estimated) 105 kcal / glass
150ml glass105 kcal
750ml bottle525 kcal
Drinking Window 1–6+ years
Region Central Otago
Orientation North-West Facing Terraces
Harvest Dates 17 and 23 April 2019
Estate Grown Yes
Grape Clone GM 239 (48%), GM 110 (36%) and GM 198-19 (16%)
Fermentation Vessels Stainless-steel tank (75%) and older French-oak barrels (remaining portion)
Pressing Method Whole-Bunch Pressed
Bottling Date 11 Oct 2019
Closure Stelvin
Production Details Estate-grown, single-vineyard fruit from vines planted in 2005/07 at 228–315 m was hand-picked at 2.6–4.5 tonnes/ha; production was 414 twelve-bottle cases. After a few hours of initial contact and settling, 75% of the juice was racked, inoculated and cool-fermented to dryness in stainless steel; the remaining portion underwent spontaneous fermentation in older French-oak barrels. A small amount of natural sweetness was retained, and the style is identified as dry. Harvest analysis ranged from 20.9–21.4 Brix, pH 2.92–2.99 and TA 7.7–8.4 g/L; these are grape/must measurements.
Tasting Notes Olly Masters (winemaker): lime, mandarin, spices and mānuka honey; a dry, polished and poised palate with fresh acidity.
Food Pairing Seafood and shellfish, fruit dishes, pork, smoked meats and mildly spicy food
Sources: mishasvineyard.com ↗ · Compare this vintage
2015 Technical Specifications
Alcohol 13.0%
Residual Sugar 5.5 g/L
pH 3.0
Total Acidity 7.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 1–6+ years
Region Central Otago
Orientation North-West Facing Terraces
Harvest Dates 29 April 2015
Brix at Harvest 22.1°
Estate Grown Yes
Grape Clone GM 110 (100%)
Fermentation Vessels Stainless-steel tank (78%) and older French-oak barrels (remaining portion)
Pressing Method Whole-Bunch Pressed
Bottling Date 23 Sep 2015
Closure Stelvin
Production Details Estate-grown, single-vineyard fruit from vines planted in 2007 at 228–282 m was hand-picked at 6 tonnes/ha; production was 203 twelve-bottle cases. The fruit received a few hours of initial contact before pressing and settling. Most juice (78%) was racked, inoculated and cool-fermented to dryness in stainless steel; the remaining portion underwent spontaneous fermentation in older French-oak barrels. A small amount of natural sweetness was retained, and the style is identified as dry. Harvest analysis was pH 2.98 and TA 8.0 g/L; these are grape/must measurements.
Tasting Notes Olly Masters (winemaker): jasmine, mandarin and lime juice; citrus freshness, a steely schist-derived edge and a hint of sweetness.
Food Pairing Seafood and shellfish, fruit dishes, pork, smoked meats and mildly spicy food
Sources: mishasvineyard.com ↗ · Compare this vintage
2013 Technical Specifications
Alcohol 13.0%
Residual Sugar 5.5 g/L
pH 3.1
Total Acidity 8.7 g/L
Calories (estimated) 110 kcal / glass
150ml glass110 kcal
750ml bottle550 kcal
Drinking Window 1–5+ years
Region Central Otago
Orientation North-West Facing Terraces
Harvest Dates 29 April 2013
Brix at Harvest 22.0°
Estate Grown Yes
Grape Clone GM 239 (85%); GM 110 and GM 198-19 also present, but their individual proportions are not allocated
Fermentation Vessels Stainless-steel tank (59%) and older French-oak barrels (remaining portion)
Pressing Method Whole-Bunch Pressed
Bottling Date 16 Dec 2013
Closure Stelvin
Production Details Estate-grown, single-vineyard fruit from vines planted in 2005/07 at 228–315 m was hand-picked at 6.8 tonnes/ha; production was 306 cases. The fruit received a few hours of initial contact before pressing and settling. Most juice (59%) was racked, inoculated and cool-fermented to dryness in stainless steel; the remaining portion underwent spontaneous fermentation in older French-oak barrels. A small amount of natural sweetness was retained, and the style is identified as dry. Harvest analysis was pH 3.12 and TA 9.2 g/L; these are grape/must measurements.
Tasting Notes Olly Masters (winemaker): lime blossom, baked spiced apple and liquorice; refreshing citrus acidity, an elegant palate and lingering sandalwood spice.
Food Pairing Seafood and shellfish, fruit dishes, pork, smoked meats and mildly spicy food
Sources: mishasvineyard.com ↗ · Compare this vintage
Shop prices
| Reference | Vintage / size | Price / bottle | Source |
|---|---|---|---|
| Wine-SearcherLWIN 2235486 | — | — | wine-searcher.com ↗ |