Ngeringa Celebration Pack
Our Ngeringa Celebration 6-pack will keep every member of the family and friends jolly over the festive period! Includes our traditional-method Eclat NV sparkling, creamy Summit Chardonnay and perfumed Viognier of 2016 and our Rosé, Pinot Noir and famed Iluma Syrah of 2017.
$200 (normally $250) for Solstice members purchased before 15 December. Includes free shipping within Australia.
NGERINGA Éclat NV is a blend of our Chardonnay and Pinot Noir, both of which are planted on our steep easterly facing Summit Vineyard at 380m above sea level on a delicate soil of sandy loam over red-orange clay.
NGERINGA Chardonnay 2016 The fruit for this wine is planted on an easterly facing slope at 380m above sea level on a soil of sandy loam over clay. The top of the vineyard has views over Lake Alexandrina and the mouth of the Murray, which make themselves known on summer evenings with a strong cooling breeze despite daytime temperatures. The vines are planted at a density of 6800 vines/ha.
NGERINGA Viognier 2016 Grown across our two vineyard sites, one an easterly slope at 380m above sea level on a soil of sandy loam over clay. The other a westerly facing slope of sparkling micaceous schist over clay, at 420m above sea level.
NGERINGA Rosé 2017 is made with Syrah from our three vineyards: Summit, Rufus and Iluma. The Summit vineyard is planted on an easterly facing slope at 380m above sea level on a soil of sandy loam over clay and with Lake Alexandrina as its backdrop. The Rufus vineyard, by contrast, is westerly facing on the opposing side of the hill with a rocky, red ironstone soil over clay. The Iluma vineyard, also on a westerly facing slope, is of a sparkling micaceous schist over clay. All of our Syrah vineyards are planted at a density of 6700 vines/ha.
NGERINGA Summit Pinot Noir 2017 is made from solely estate-grown fruit, from our steep easterly facing Summit vineyard, which sits at 360m above sea level, with a direct line of sight to Lake Alexandrina and the Murray mouth in the distance. Consequently receiving cooling evening breezes which do much to preserve our fruit acids and flavours through the critical weeks of ripening.
NGERINGA Iluma Syrah 2017 is grown on a westerly facing slope on the immediate foothills to the north of Mt Barker Summit. At 420m altitude, the soil of the Iluma vineyard sparkles with micaceous schist, capturing the eyes, and the imagination, of many a passerby, with its mystical reflective qualities. The grapes are selected from a small section within the Iluma vineyard where there are three distinct rocky ridges. It’s here that the schist is most concentrated, and the grapes have the best flavour.
NGERINGA Éclat NV A non-vintage sparkling made using the ‘méthode traditionelle’ with a blend of the 2013 and 2014 vintages. The base wine blend is made up of 50% Chardonnay and 50% Pinot Noir and was fermented using endemic yeast and aged on lees for one and two years respectively in 6 to 10 year-old French barrels and our concrete egg vessels. After final blending and tirage each bottle spent a further year on tirage lees and was disgorged in April 2018. Zero dosage to maintain a dry, crisp fresh palette.
NGERINGA Chardonnay 2016 Whole bunch pressed directly into French oak barriques and puncheons. Natural fermentation with minimal temperature control. 100% natural malolactic fermentation. 20% new barrels. Élevage for 12 months on full lees to build texture and integrated layers of flavour. Minimal sulphur added prior to bottling.
NGERINGA Viognier 2016 was fermented with 50% whole bunch and 50% de-stemmed grapes. 50% skin contact for two days. Matured for one year in well-seasoned French oak on full lees. 100% malolactic fermentation. Bottled under glass Vinolok closures. Wild fermentation, no enzymes, gentle extraction, warmer fermentation, minimal temperature control. No fining. Estate bottled. Small amounts of sulphites added before bottling.
NGERINGA Rosé 2017 10% Pink Semillon fermented on skins. 90% Syrah saignée. Fermented in 100% old, seasoned French barrels. Aged for nine months in barrel on full lees. Wild fermentation, no enzymes, spontaneous malolactic fermentation, gentle extraction, warmer fermentation, minimal temperature control. No fining. Estate bottled. Small amounts of sulphites added before bottling.
NGERINGA Summit Pinot Noir 2017 The grapes are very gently hand-harvested, de-stemmed and lightly hand plunged for two to three weeks before pressing directly into French barrels. There it is allowed to evolve for eleven months of maturation before a minimal dash of sulphur is added just prior to bottling, to protect from oxidation.
NGERINGA Iluma Syrah 2017 The bunches are gently hand-harvested, and then de-stemmed into small batch fermenters, where they remain on skins for up to 28 days before pressing into French oak barriques and Foudre, for 24-months of maturation before bottling. One of our premium wines, the Iluma Syrah is sealed with best quality cork and wax capping.
Vintage 2016 was a dry and hot from the outset with only periodic respite. Promising rains in July and August of 2015 gave way quickly to an extremely dry spring and above-average temperatures, with essentially none of the seasonal rains we rely upon from October through much of January. On the bright side, despite conditions at flowering, we had a better-than-ever fruit set that was consistent across all varieties. And then, just as vintage was becoming visible on the horizon, the miracle came: a perfectly-timed, drenching rainstorm hit South Australia on January 21 & 22, refreshing the vines in a way irrigation just cannot match. A second significant rain event in the first few days of February ensured that the vintage was saved. The harvest was very early, beginning in the middle of February, but not nearly as early as it would have been and the fruit was thoroughly revived. The result was higher-than-average yields, good acidity, moderate concentration and balanced, approachable wines. Winegrowing is rarely for the feint of heart!
The abiding climatic feature of note at the start of the 2016/17 season was rain: the Adelaide Hills recorded its largest annual rainfall in a quarter of a century – meaning the largest our vineyards have ever seen. Notably, a third of that rain fell in July and September, saturating soils as the vines for the start of the growing season*. The result of this moisture, along with usually low temperatures, was late budburst and flowering. High levels of soil moisture and continuing rains through spring meant that our vines needed no further irrigation. Dense leaf canopies increased disease pressure for many in our region, but our biodynamically-managed vineyards remained healthy, vibrant and largely pest free, carrying a good crop to harvest. We began picking with our happy band of visiting vineyard hands about three weeks later than usual, but that long, slower-than-usual development created fine ripe tannins, good concentration and loads of flavour across all of our varieties. In sum, 2017 was a dream vintage in many respects: terrific quantity, excellent quality and an extended harvest.