Kaimira Estate Wines

Kaimira Estate is our original label, dating back to 1999. This is our premium wine range. We also reserve this label for speciality wines made in small quantities. Kaimira Estate wines are intended to complement food, so the styles are aromatic and most wines are dry to off-dry.  Special occasions and celebrations are catered for by the Kaimira “JUNE” Methode Traditionnelle. We make all Kaimira Estate wines from grapes grown in our Brightwater vineyards.

Links to winemaking and tasting notes for currently available wines appear on the right as well as beneath each style description.

Sauvignon Blanc

Layers of aromatic herbaceous, gooseberry and tropical fruit flavours; the added dimension of minerality ensures the development of depth and complexity up to 3 years from bottling.

Riesling

We make two styles of Riesling. The Kaimira Brightwater Riesling is made just off-dry and has refined, delicate lime and citrus characteristics, underlying mineral notes and a bouquet that highlights the floral attributes of the grapes. The Iti™ Selection Riesling (Iti means small/little) is crafted to be lower in alcohol and has a corresponding natural sweetness. Both styles can be cellared for 5-7 years.

 Pinot Gris

An opulent and complex style that accentuates the mouth-filling flavours of the grape. Typical pear, ginger, and nutty characters with a long finish. Can be cellared for 5-7 years.

Gewürztraminer

Characterised by varietal perfumes of rose and Turkish Delight, with some stonefruit and lychee notes;  floral, spice and Turkish Delight flavours persist throughout the palate. The style varies from just off-dry to medium-sweet depending on the fruit and vintage characteristics. Can be cellared for 3-5 years.

 Chardonnay

Made from Mendoza Chardonnay grapes to produce cornmeal and stonefruit flavours and a smooth finish that will continue to develop with bottle age over 3-5 years. We will shortly release our first certified organic  chardonnay under the Kaimira label – the 2015 vintage!

JUNE Méthode Traditionnelle

New Zealand bubbly for that special occasion, made by the traditional method of secondary fermentation in the bottle and, usually, aged on lees for about two years before disgorging.  The current release (2009 vintage) is an exception having been fully six years on its yeast lees. This wine has brioche complexity, baked apple and citrus notes, and a creamy mouthfeel with persistent bubbles; dry.

Semillon

Not often made as an unblended varietal in New Zealand and even less so from grapes grown in the South Island! Made in a dry style from carefully  thinned fruit; typical young characteristics are citrus, nutty and herbal. This wine will change and develop over a 10 year period and beyond.

Vintners Selection Pinot Noir

Made and matured in French oak for at least twelve months before bottling and presenting soft, aromatic dark cherry-plum flavours with strong colour and a long finish balanced with smokey oak overtones. Can be cellared for 5-7 years.

Syrah

Dark and savoury with black pepper and cherry flavours and a full-bodied elegance. In some vintages, Viognier adds a floral, perfumed softness and fullness to the texture. Can be cellared for 5-7 years.

New Styles

Over the next few years we will be releasing a number of new wines with the objective of trialling the grape growing capabilities of the area and assessing consumer interest in other than the traditional New Zealand  varieties and styles. Watch out for Pinot Blanc, Viognier and our own specially-crafted blends – both white (Hui Katoa) and red (Hui Whero).