High Rocks vineyard has now debuted with some rave reviews!
Yvonne-Marie Lorkin, wine critic and writer for Magazines and Hawkes Bay Today.
In her "sip of the week" column she said:- "Highrocks vineyard Hawke's Bay Syrah Merlot 2006 $25.00 This wine arrived on my doorstep following rave reviews at the Hot-Red Hawkes bay road show that went around the cities of New Zealand last month. There were people falling over themselves apparently to try this curious blend of 71% Syrah and 29% Merlot. It smells sweet, plumy and floral with a touch of spice and it flows through onto the palate which is warm, smooth and dangerously drinkable now"
Michael Cooper also said "I liked the wine, finding it attractively scented in a floral, medium to full-bodied style with youthful red berry and black-pepper flavours, fine tannins and very good depth and complexity. I think it's an auspicious debut. "
Wednesday, June 13, 2007
Tuesday, May 22, 2007
Picking 2007
In the First week in April we hand picked our Merlot, 2.2 tonnes, with the Brix sitting at 25.00 the Ta at 8.8 and pH at 3.2.
The second week in April we hand picked our Syrah, Brix 24.5 Ta 8.6 pH 3.2.
Both lots went into Unison Vineyard for crushing, desteming and wine making.
We all so tried our 2006 Syrah and Merlot. After much consulting with the wine maker Bruce Helliwell of Unison, we decided to go for a 71% Syrah 29% Merlot blend which brought out the very best of both wines. In all we ended up with 500 cases.
On the 10.05.07 and the 18.05.07 we (my father-in-law Peter Bell and myself Peter Steers) visited Auckland and Wellington with the Hawkes Bay Red Hot road show. It was a great experience and we meet with some wonderful people. Im glad to say everybody liked our wine and we will be selling it online until we have Liquor store outlets.
The second week in April we hand picked our Syrah, Brix 24.5 Ta 8.6 pH 3.2.
Both lots went into Unison Vineyard for crushing, desteming and wine making.
We all so tried our 2006 Syrah and Merlot. After much consulting with the wine maker Bruce Helliwell of Unison, we decided to go for a 71% Syrah 29% Merlot blend which brought out the very best of both wines. In all we ended up with 500 cases.
On the 10.05.07 and the 18.05.07 we (my father-in-law Peter Bell and myself Peter Steers) visited Auckland and Wellington with the Hawkes Bay Red Hot road show. It was a great experience and we meet with some wonderful people. Im glad to say everybody liked our wine and we will be selling it online until we have Liquor store outlets.
Saturday, January 27, 2007
The vines...
Before the vines start to shoot or Fire as we call it, weeds are removed to prevent them from taking moisture from the vine. Different varieties of grapes can shoot at different times of the month in different areas of New Zealand. Our vines of Merlot and Syrah start Mid to late August.
Weeds are very vigorous in vineyards and as the vines are 1 metre apart in 2 metre rows, with the canes being laid down 1 metre off of the ground, weeds can encroach into the fruiting zone. This stops air and sunlight getting through. Some vineyards keep the weeds as competitors for moisture to help stress the vines, which can help the quality of the grapes. In some cases of poor drainage weeds are necessary to draw the moisture out of the soil.
At this time of year, early September, we put a cover spray of Sulphur onto the vines to kill various forms of mites. Blister Mite from pine trees being our biggest headache. This operation will be repeated once a fortnight.
Late October will see us tucking the shoots under the four wires, to keep them upright and stop them snapping in the wind. November we trim off the growing tips and laterals to stop the vine becoming too vigorous. December we leaf pluck at the fruit zone, to let in air and sunlight to keep the grapes dry. This also prevents mildew and Botrytis.
If, in December, the leaves look a very pale green showing Magnesium deficiency, we put on a cover foliar spray.
Late January will see the last leaf pluck and trim off of laterals. We also hand thin the grapes to leave only a set size of bunches on the vine. That is to say, small undeveloped bunches and bunches to close to one another are cut away.
It also allows air around the bunches to dry them out and the sun to kiss the grapes. This intensifies the Tannins in the grapes/wine.
First week in February we put the net covers on. They are a half cover over the vines and do a reasonable job in keeping most birds out. The Wax Eye is a small bird that will get in where a draught wouldn’t and these prove a challenge. In my fight against birds I use four scarecrows, which I move around every other day. Four Hawke kites and I shoot a shotgun. I am introducing a gas gun in February 2007 to help the cause.
Weeds are very vigorous in vineyards and as the vines are 1 metre apart in 2 metre rows, with the canes being laid down 1 metre off of the ground, weeds can encroach into the fruiting zone. This stops air and sunlight getting through. Some vineyards keep the weeds as competitors for moisture to help stress the vines, which can help the quality of the grapes. In some cases of poor drainage weeds are necessary to draw the moisture out of the soil.
At this time of year, early September, we put a cover spray of Sulphur onto the vines to kill various forms of mites. Blister Mite from pine trees being our biggest headache. This operation will be repeated once a fortnight.
Late October will see us tucking the shoots under the four wires, to keep them upright and stop them snapping in the wind. November we trim off the growing tips and laterals to stop the vine becoming too vigorous. December we leaf pluck at the fruit zone, to let in air and sunlight to keep the grapes dry. This also prevents mildew and Botrytis.
If, in December, the leaves look a very pale green showing Magnesium deficiency, we put on a cover foliar spray.
Late January will see the last leaf pluck and trim off of laterals. We also hand thin the grapes to leave only a set size of bunches on the vine. That is to say, small undeveloped bunches and bunches to close to one another are cut away.
It also allows air around the bunches to dry them out and the sun to kiss the grapes. This intensifies the Tannins in the grapes/wine.
First week in February we put the net covers on. They are a half cover over the vines and do a reasonable job in keeping most birds out. The Wax Eye is a small bird that will get in where a draught wouldn’t and these prove a challenge. In my fight against birds I use four scarecrows, which I move around every other day. Four Hawke kites and I shoot a shotgun. I am introducing a gas gun in February 2007 to help the cause.
Wine is made.....
Now! It is a well-known fact that “Wine is made in the vineyard”. This is due to sustainable vineyard management and grape growing practices. It follows, therefore, that in order to produce “The best grapes” for “The best wine” preparation and correct Management of the vineyard is essential.
At HighRocks, we try to only put on fertilizers that will improve and benefit the soil that is not detrimental to the wine. The soil is a living earth and needs nutrients and organisms, along with worms, to stay healthy. A product we use to help all this happen is called “T”. This is an Organic fertilizer made up of seaweed, fish oil, fish blood, and bacteria organisms to name but a few. We put on 80litres per Ha of this diluted in 400 litres of water in August
At HighRocks, we try to only put on fertilizers that will improve and benefit the soil that is not detrimental to the wine. The soil is a living earth and needs nutrients and organisms, along with worms, to stay healthy. A product we use to help all this happen is called “T”. This is an Organic fertilizer made up of seaweed, fish oil, fish blood, and bacteria organisms to name but a few. We put on 80litres per Ha of this diluted in 400 litres of water in August
Wednesday, January 10, 2007
Working Program
The beginning of our season would be around July-August, just after the vines have remained dormant through Winter. Our local soil experts would carry out a soil test, at the beginning of July. Five to Ten “Plugs” of soil per acre would be taken for analysis.
In 2006 the Merlot soil had a high pH of 7.6, needs to be around 6-6.5.
A High Potassium of 1.61, which needs to be 0.40-0.80. And high Calcium of 34.4, which needs to be 6.0-12.0. Most of these high readings are due to the Limestone & sandy soil. The Syrah readings were 7.0pH. Calcium 19.2. Potassium 1.32.
We were advised to put onto the soil a “Maxi-Sulphur Super” at 750kg/ha. This is a Lime+Sulphur product to decrease the pH. And “Kieserite” which is 30% Magnesium.
These are scattered onto the soil by hand, as machinery is difficult to use on terraced slopes, at a rate of approx 40g per vine. This product relies on water assisting it penetrating into the soil so that the vine roots can take it up.
Through the winter the leaves drop from the vines and in July it is possible to see what canes to prune. Our Merlot is Spur pruned and the Syrah is cane pruned. Spur pruning means we leave a 4-6 spurs, containing two buds each, off of the main existing cane. In January we thin out the shoots that lack behind and have undeveloped bunches
In 2006 the Merlot soil had a high pH of 7.6, needs to be around 6-6.5.
A High Potassium of 1.61, which needs to be 0.40-0.80. And high Calcium of 34.4, which needs to be 6.0-12.0. Most of these high readings are due to the Limestone & sandy soil. The Syrah readings were 7.0pH. Calcium 19.2. Potassium 1.32.
We were advised to put onto the soil a “Maxi-Sulphur Super” at 750kg/ha. This is a Lime+Sulphur product to decrease the pH. And “Kieserite” which is 30% Magnesium.
These are scattered onto the soil by hand, as machinery is difficult to use on terraced slopes, at a rate of approx 40g per vine. This product relies on water assisting it penetrating into the soil so that the vine roots can take it up.
Through the winter the leaves drop from the vines and in July it is possible to see what canes to prune. Our Merlot is Spur pruned and the Syrah is cane pruned. Spur pruning means we leave a 4-6 spurs, containing two buds each, off of the main existing cane. In January we thin out the shoots that lack behind and have undeveloped bunches
THE VINEYARD
All work is carried out by Peter Steers, Vineyard manager,with the hands on approach.
The steep terraced slope, comprising of limestone, Rock and gravel, faces north and catches the hot sun for Ten hours a day during January, February, March and April. During these months the Temperature is at 26-28 degrees Celsius, making this sheltered terraced vineyard a sun trap, but still cool enough to give a slow consistent process of ripening. This then builds the aromas and taste into the grapes, adding to the wines complexity.
The steep terraced slope, comprising of limestone, Rock and gravel, faces north and catches the hot sun for Ten hours a day during January, February, March and April. During these months the Temperature is at 26-28 degrees Celsius, making this sheltered terraced vineyard a sun trap, but still cool enough to give a slow consistent process of ripening. This then builds the aromas and taste into the grapes, adding to the wines complexity.
- The vineyard is on a five-acre bloc consisting of two-meter wide rows with one meter plantings. There are 3700 vines at present, 2500 Syrah and 1200 Merlot.
- August 2007 will see the planting of 2500 more Syrah and more in 2008.
- Although the vineyard was established in 2000, it still has to reach its full potential. The soil is high in Lime, which creates problems with the pH, and needs constantly replenishing with Magnesium.
- There are many pine trees surrounding the site, which causes Blistermite transference into the vine leaves. Trees cause bird problems during February-March-April as the berries are ripening.
- There are 5 Bird kites and 4 scarecrows, as bird scares, as well as shot gun use.
- Because each row sits high on a slope, the vines can only be maintained by hand. A Quad bike is used to pull a spray unit.
- There is Irrigation, but watering has not been required as yet, the natural springs in the hill are the only water supply.
Thursday, January 4, 2007
High Rocks Estate
Welcome to High Rocks Estate. We are a family owned Vineyard and Winery which sits high on a slope overlooking Hawke's Bay, at the village of Maraekakaho, which lays 20 kilometers to the west of Hastings. Our prestigious wines, Syrah and Merlot, are made possible by the exceptional North facing terraced slope, and the free draining soils which include limestone rock and gravel. The terroir adds to the complex flavors and spicy characters that are Hawke's Bay Reds.
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