Vineyards

To produce our five distinctive wines we have carefully selected certain varietals from selected single vineyard sites that produce grapes of exceptional quality. Some of the important aspects in the selection process included climate, soil profile, maturity of the grapevines, and vineyard management practices. The most important part of this selection process was our growers. These people had to share the same values that we have within our company. Our shared values are: sustainable production, honesty, quality not quantity, and good family values. From this we have been fortunate to find and form contracts with people that share the same vision that we do - "to consistently produce wines of exceptional character and quality that represent the climate and vista that they are produced in" 

3 Brothers have five wines on offer...

2009 3 Brothers Marlborough Sauvignon Blanc

This Sauvignon Blanc has been grown and selected from a single vineyard site in the New Spring Creek region of Marlborough by Peter Brusden. Low cropping (3 ton/acre) and careful vineyard management produced exceptional fruit which was fermented at 14° over a 2 week period. Aged on lees for 4 months in a stainless tank and no malolatic fermentation to avoid loss of varietal character, this wine displays fresh herbaceous/tropical flavours with a soft finish. 

2006 3 Brothers Gisborne Chardonnay

This Chardonnay has been grown from a single vineyard site in the Ormond region of Gisborne by Don Kingsbeer. The fruit was crop thinned to 3 ton/acre, and hand harvested in optimum condition. The chilled fruit was whole bunch pressed (hard pressings were not used) and the juice fermented in new (20%), one year and two year old barrels and received 25% malolatic fermentation. This wine diplays butterscotch characters with a crisp peach/pineapple finish. Awarded top ten in New Zealand by Power-tasters.

2006 3 Brothers Wiararapa Pinot Noir (9 clone Pinot Noir)

This Pinot Noir has been grown from a single vineyard site in the Masterton region of Wairarapa by the Bunny family. The fruit was hand harvested from very low cropped vines (2 ton/acre) from nine different clones of Pinot Noir. The fruit was destemmed/crushed and cold soaked with skins for three days before ferment. The vats were hand plunged during fermentation and pressed after 22 days of skin contact. After malolatic fermentation the wine was aged in the barrel with 20% new oak for one year. The wine has not been filtered to avoid loss of colour and flavour. The romance of wines, with spicy cherry aromas and a velvet finish. 

2005 3 Brothers Hawkes Bay Merlot

This Merlot has been grown from a single vineyard site in the Gimblette Gravels region of Hawkes Bay by Clive Kerrison. The fruit was crop thinned (3 ton/acre) and hand harvested, destemmed/crushed and soaked with the skins for five days. The vat was hand plunged three times a day during fermentation and pressed after 26 days of skin contact.  Malolactic fermentation was finished in the barrel with 50% new oak for one year. This merlot has plum/blackberry characters with a soft tannin finish. Awarded top 10 Merlot in New Zealand from Power-tasters. 

2005 3 Brothers Waikato Malbec

This Malbec has been grown from the 3 Brothers home block on Rukuhia Rd, Ohaupo by Neil Redgrave. The vines were very low yielding (1.5 ton/acre) and produce exceptional quality fruit. The fruit was destemmed/crushed and cold soaked with skins for 7 days. The vat was and plunged 3 times a day during fermentation and pressed after 31 days of skin contact. Aged in oak for 12 months only, 10% new oak was used so it would not overpower the Malbec's varietal character. This wines has rustic blackberry/blueberry flavours with good tannin structure.