Kindeli Tinto 2021
Nelson, New Zealand
Red and White Blend
ABV: 12.5%
Kindeli wines are are made by Alex Craighead and Josefina Venturino. From Australia and Argentina respectively, they crossed paths in 2008 and have wound up together in Nelson with an exceptionally beautiful 4.5 HA vineyard and wines just as delicious as the property. With a love for purity and quality, they found it a little challenging to always find sulphur free wines in New Zealand, and so they took it upon themselves to help nourish this culture and practise. As well as their home estate, they also source and work with 9.5ha of near by vineyards. The home vineyard in based in Upper Moutere with soils composed completely of clay. This year, across the board the wines have a beautiful intensity of flavour and yet are still so light on their feet and refreshing. Clearly a very skilled touch from Alex and Josefina and some very precious fruit!
The tinto is mostly a red blend made up of pinot noir (70%), merlot (20%) and riesling (10%) which was all fermented and aged in stainless steel. Just a little bit of the vinification included some carbonic maceration, paving the way for a delicious fragrant and fruitful style. The rest of the vinification involved the wine spending between 5 and 12 days on skins with about 10% on skins. This is perfect summer red wine to sip on hot evenings with the memory of today’s salt on your skin and the reality of tonight’s spaghetti on your chin.
-Claudelle
Nelson, New Zealand
Red and White Blend
ABV: 12.5%
Kindeli wines are are made by Alex Craighead and Josefina Venturino. From Australia and Argentina respectively, they crossed paths in 2008 and have wound up together in Nelson with an exceptionally beautiful 4.5 HA vineyard and wines just as delicious as the property. With a love for purity and quality, they found it a little challenging to always find sulphur free wines in New Zealand, and so they took it upon themselves to help nourish this culture and practise. As well as their home estate, they also source and work with 9.5ha of near by vineyards. The home vineyard in based in Upper Moutere with soils composed completely of clay. This year, across the board the wines have a beautiful intensity of flavour and yet are still so light on their feet and refreshing. Clearly a very skilled touch from Alex and Josefina and some very precious fruit!
The tinto is mostly a red blend made up of pinot noir (70%), merlot (20%) and riesling (10%) which was all fermented and aged in stainless steel. Just a little bit of the vinification included some carbonic maceration, paving the way for a delicious fragrant and fruitful style. The rest of the vinification involved the wine spending between 5 and 12 days on skins with about 10% on skins. This is perfect summer red wine to sip on hot evenings with the memory of today’s salt on your skin and the reality of tonight’s spaghetti on your chin.
-Claudelle
Nelson, New Zealand
Red and White Blend
ABV: 12.5%
Kindeli wines are are made by Alex Craighead and Josefina Venturino. From Australia and Argentina respectively, they crossed paths in 2008 and have wound up together in Nelson with an exceptionally beautiful 4.5 HA vineyard and wines just as delicious as the property. With a love for purity and quality, they found it a little challenging to always find sulphur free wines in New Zealand, and so they took it upon themselves to help nourish this culture and practise. As well as their home estate, they also source and work with 9.5ha of near by vineyards. The home vineyard in based in Upper Moutere with soils composed completely of clay. This year, across the board the wines have a beautiful intensity of flavour and yet are still so light on their feet and refreshing. Clearly a very skilled touch from Alex and Josefina and some very precious fruit!
The tinto is mostly a red blend made up of pinot noir (70%), merlot (20%) and riesling (10%) which was all fermented and aged in stainless steel. Just a little bit of the vinification included some carbonic maceration, paving the way for a delicious fragrant and fruitful style. The rest of the vinification involved the wine spending between 5 and 12 days on skins with about 10% on skins. This is perfect summer red wine to sip on hot evenings with the memory of today’s salt on your skin and the reality of tonight’s spaghetti on your chin.
-Claudelle