Marlborough, New Zealand

Importer:  QED, Matt Quirk - Sydney (mattq@qedwines.com.au)

Proprietor: Hans and Therese Herzog
Year of Establishment: 1994
Size of Estate: 11.5 Hectares
Av. bottles/annum: <3,000

Website: www.herzog.co.nz

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My ancestors have made wine in Switzerland since 1630 and I followed in their footsteps. I still looked for the world’s best terroir,

however, and I believe I found it in beautiful Marlborough, New Zealand.

 

I apply traditional, old world winegrowing in my hand-crafted, single vineyard wines from the new world. The winemaking practices I follow are totally natural, with no fining or filtration, to maintain the intensive flavours.

 

I tend to my organic vineyard with the utmost care, resulting in wines that reflect the land where they are grown. It gives me great pride that our wines bear the Herzog family crest, a testimony to our passion for growing wines spanning centuries and continents.


 

VINES

Hans herzog Estate

Size
11.5 hectares
% of your production
100
 
Owned - Grown & Nurtured by Hans Herzog
Hand harvested
Irrigated (occasionally)
Soil/s
Free draining - Sandy, Stony, Gravely, Arid Soils
Varieties planted
Sauvignon Blanc, Pinot Noir, Viognier, Zweigelt, Montepulciano, Gruner Veltliner, 
Training system
Guyot - 1 or 2 Canes
Fertilizer
Manure, green manure, mulch and Marlborough seaweed
Pest control
Some copper and sulphur
Weed control
Mechanical plus grazing sheep
When was it converted to natural farming
From inception in 2011

 

 
 

Wines

Pinot Noir

2011
Variety/ies
100% pinot noir
Name of the vineyard/s where this fruit is sourced
Hans Herzog Estate
Days of skin contact
The grapes were given four days to cold-soak before a natural wild yeast initiation of the ferment. The wine spent 24 days on skins before being pressed
Filtered
No
Fined
No
Elevage
Yes 225L, mixed 1-4 year old barrels, 20% new French Allier barriques for malolactic fermentation and further aging for 18 months.
Wild Yeast
Total Sulphites
34mg/L

Sauvignon Blanc 'Sur Lie'

2014
Variety/ies
100% Sauvignon Blanc
Name of the vineyard/s where this fruit is sourced
Hans Herzog Estate
Days of skin contact
3 days on the skin, cold maceration. 
Filtered
Lightly filtered (coarse filter sheets)
Fined
No
Elevage
20% went into stainless steel to retain its fresh and vibrant character to be married again before bottling.
Whole bunched pressed with 80% fermented by indigenous yeast in 500lt French oak puncheons with regular lees stirring. Natural secondary malolactic fermentation followed and further 15 months of ageing on its fine lees.
Wild Yeast
Total Sulphites
80 mg/L

Viognier

2012
Variety/ies
100% Viognier
Name of the vineyard/s where this fruit is sourced
Hans Herzog Estate
Days of skin contact
3 days on the skin, cold maceration. 
Filtered
Lightly filtered (coarse filter sheets)
Fined
No
Elevage
500L, mixed 3-4 years old barrels, 18 months aging
Wild Yeast
Total Sulphites
80 mg/L

Zweigelt

2013
Variety/ies
100% Zweigelt
Name of the vineyard/s where this fruit is sourced
Hans Herzog Estate
Days of skin contact
21 days on the skins progressing to a wild yeast fermentation before being pressed
Filtered
Lightly filtered (coarse filter sheets)
Fined
No
Elevage
225 & 500L, mixed 1-4 year old barrels, 20 months aging
Wild Yeast
Total Sulphites
53mg/L

Montepulciano

2010
Variety/ies
100% Montepulciano
Name of the vineyard/s where this fruit is sourced
Hans Herzog Estate
Days of skin contact
30 days on the skin
Filtered
No
Fined
No
Elevage
225L & 500L, mixed 1-4 year old barrels, 30 months aging
Wild Yeast
Total Sulphites
51mg/L

Gruner Veltliner

2012
Variety/ies
100% Gruner Veltliner
Name of the vineyard/s where this fruit is sourced
Hans Herzog Estate
Days of skin contact
3-4 days on the skin
Filtered
Lightly filtered (coarse filter sheets)
Fined
No
Elevage
500L, 1-4 year old barrels, 9 months aging
Wild Yeast
Total Sulphites
80mg/L

Pinot Noir 'Grand Duc'

2013
Variety/ies
100% Pinot Noir
Name of the vineyard/s where this fruit is sourced
Hans Herzog Estate
Days of skin contact
21 days on the skin
Filtered
No
Fined
No
Elevage
225L, Mixed 1-4 Years Old barrels, 24 months aging
Wild Yeast
Total Sulphites
66 mg/L