KINDELI
PAST WINES
2020 BLANCO
This vintage was made from Riesling, Sauvignon Blanc, and a small splash of Viognier. A combination of fermentation techniques were used including direct press, skin contact, and carbonic maceration. The components were fermented and aged in a variety of vessels including totes, stainless steel, and neutral oak. The wine is bottled unfined, unfiltered, and without sulphur. 12% ABV
2020 OTOÑO
For this cuvée, Gewurztraminer was fermented on skins for five days in amphora. After pressing, Riesling and Pinot Gris juice is added to the spent skins for a day. The wines are all blended together and age in amphora for several months before being bottled, unfined, unfiltered, and without sulphur. 13% ABV
2020 LUNA NUEVA
This brand new cuvée from Alex is made from a field blend of Pinot Gris, Viognier, Chardonnay, and Sauvignon Blanc. The grapes were pressed into amphora for both fermentation and ageing. As with the rest of their cuvées, this wine is bottled without fining, filtration, or SO2. 12% ABV
2020 TINTO
This vin de soif is a combination of Pinot Noir and Merlot planted on a combination of Moutere Clay and Gravel. A minority went through carbonic maceration. The remainder spent between five and twelve days on skins with roughly 10% stem inclusion. Fermentation and élevage were done in stainless steel. The wine is bottled unfined, unfiltered, and without sulphur. 13% ABV
2020 PRIMAVERA
This wine is made from a blend of Riesling, Pinot Gris, Sauvignon Blanc, Viognier, and Merlot. The reds were whole-cluster pressed, and the whites were soaked on skins overnight. Fermentation was carried out in stainless steel tank. At 10g/l of sugar, the wine is chilled, settled, and racked. Alex bottles the wine in early spring with as little sediment as possible. It ferments dry in bottle resulting in a lightly sparkling wine. This vintage doesn’t explode, hurrah! 12% ABV
2020 VERANO
This is a complete picture of Alex’s farm. He uses every variety grown in his vineyard, co- fermenting in three lots and then blending. It is made from Sauvignon Blanc, Riesling, Gewürztraminer, Chardonnay, Pinot Gris, Pinot Noir, and Syrah. There was some stem inclusion, some direct press, some skin contact. Ageing and fermentation were almost entirely in stainless steel. As usual, the wine is bottled unfined, unfiltered, and without sulphur. 13% ABV
2020 LUNA LLENA
This brand new cuvée from Alex is made from a field blend of Syrah, Cabernet Franc, and Malbec. The grapes were mostly destemmed for fermentation in amphora. The wine is then pressed off for élevage in amphora. As with the rest of their cuvées, this wine is bottled without fining, filtration, for Sulphur. 13% ABV
2019 LUNA NUEVA
This brand new cuvée from Alex is made from a field blend of Pinot Gris, Viognier, Chardonnay, and Sauvignon Blanc. The grapes were pressed into amphora for both fermentation and ageing. As with the rest of their cuvées, this wine is bottled without fining, filtration, for Sulphur. 12% ABV
2019 BLANCO
This vintage was made from Chardonnay (60%) and Sauvignon Blanc (40%) from three different vineyards. Last year they lost nearly all their Chardonnay to botrytis, so this vintage is more in-line with what Alex always envisioned. 5% was fermented carbonically, 15% was destemmed and fermented on skins, the rest was pressed into neutral oak and stainless steel. The wine is bottled unfined, unfiltered, and without sulphur. 12% ABV
2019 TINTO
This vin de soif is a combination of Pinot Noir (90%) and Syrah (10%) planted on a combination of Moutere Clay and Gravel. 10% went through carbonic maceration. The remainder spent between five and twelve days on skins with roughly 10% stem inclusion. Fermentation and élevage were done in stainless steel. The wine is bottled unfined, unfiltered, and without sulphur. 12% ABV
2019 PRIMAVERA
This wine is made from a blend of Pinot Noir, Syrah, Chardonnay, and Riesling. The reds were whole-cluster pressed, and the whites were soaked on skins overnight. Fermentation was carried out in stainless steel tank. At 10g/l of sugar, the wine is chilled, settled, and racked. Alex bottles the wine in early spring with as little sediment as possible. It ferments dry in bottle resulting in a lightly sparkling wine. (warning: they gush when you open them!)
2019 VERANO
This is a complete picture of Alex’s vineyard. He uses every variety grown on his vineyard, co-fermenting in three lots and then blending. It is made from Sauvignon Blanc, Riesling, Gewürztraminer, Chardonnay, Pinot Gris, Pinot Noir, and Syrah. There was some stem inclusion, some direct press, some skin contact. Ageing and fermentation were almost entirely in stainless steel. As usual, the wine is bottled unfined, unfiltered, and without sulphur.
2019 otoño
For this cuvée, Gewurztraminer was fermented on skins for five days in amphora. After pressing, Riesling and Pinot Gris juice is added to the spent skins for a day. The wines are all blended together and age in amphora for several months before being bottled, unfined, unfiltered, and without sulphur.
2019 INVIERNO
This marks the second vintage of the addition of Invierno to the Kindeli line. It is roughly 90% Pinot Noir and 10% Pinot Gris. They are whole-bunch co-fermented for three days before being pressed off into neutral barrel. The barrels are topped with Gewurztraminer. After several months ageing, the wine is racked and bottled without sulphur. 11% ABV
2019 LUNA LLENA
This brand new cuvée from Alex is made from a field blend of Cabernet Franc, Syrah, and Petit Verdot. The grapes mostly destemmed for fermentation in amphora. The wine is then pressed off for élevage in amphora. As with the rest of their cuvées, this wine is bottled without fining, filtration, for Sulphur.
2019 LUNA NUEVA
This brand new cuvée from Alex is made from a field blend of Viognier, Pinot Blanc, and Pinot Gris. The grapes were pressed into amphora for both fermentation and ageing. As with the rest of their cuvées, this wine is bottled without fining, filtration, for Sulphur.
2018 BLANCO
This vintage was made from Chardonnay (60%) and Sauvignon Blanc (40%) from three different vineyards. Last year they lost nearly all their Chardonnay to botrytis, so this vintage is more in-line with what Alex always envisioned. 5% was fermented carbonically, 15% was destemmed and fermented on skins, the rest was pressed into neutral oak and stainless steel. The wine is bottled unfined, unfiltered, and without sulphur. 12% ABV
2018 TINTO
The 2018 vintage of this vin de soif is a combination of Pinot Noir (90%) and Syrah (10%) planted on a combination of Moutere Clay and Gravel. 10% went through carbonic maceration. The remainder spent between five and twelve days on skins with roughly 10% stem inclusion. Fermentation and élevage were done in stainless steel. The wine is bottled unfined, unfiltered, and without sulphur. 12% ABV
2018 INVIERNO
Alex decided to add a second red wine to his roster this year. It is roughly 90% Pinot Noir and 10% Pinot Gris. They are whole-bunch co-fermented for three days before being pressed off into neutral barrel. The barrels are topped with Gewurztraminer. After several months ageing, the wine is racked and bottled without sulphur. 11% ABV
2017-18 VERANO
This is a complete picture of Alex’s vineyard. He uses every variety grown on his vineyard, co-fermenting in three lots and then blending. It is made from Sauvignon Blanc, Riesling, Gewürztraminer, Chardonnay, Pinot Gris, Pinot Noir, and Syrah. There was some stem inclusion, some direct press, some skin contact. Ageing and fermentation were almost entirely in stainless steel. As usual, the wine is bottled unfined, unfiltered, and without sulphur.
2017-18 PRIMAVERA
This wine is made from a blend of Pinot Noir, Syrah, Chardonnay, and Riesling. The reds were whole-cluster pressed, and the whites were soaked on skins overnight. Fermentation was carried out in stainless steel tank. At 10g/l of sugar, the wine is chilled, settled, and racked. Alex bottles the wine in early spring with as little sediment as possible. It ferments dry in bottle resulting in a lightly sparkling wine.
2017-18 OTOÑO
For this cuvée, Gewurztraminer was fermented on skins for five days in amphora. After pressing, Riesling and Pinot Gris juice is added to the spent skins for a day. The wines are all blended together and age in amphora for several months before being bottled, unfined, unfiltered, and without sulphur.
2018 DON CHARDONNAY
This wine is a selection of some of Alex’s best Chardonnay. It hails from several organically farmed vineyards from around Nelson, some planted on rich Moutere Clay, others planted on lighter soils. A portion also comes from Alex’s own vineyard, which he farms primarily with biodynamic practices. The grapes were gently whole-cluster pressed into a combination of old barrel and amphora for both fermentation and élevage. The wine was bottled unfined and unfiltered.
2018 DON PINOT NOIR
This wine is a selection of some of Alex’s best Pinot Noir. It hails from several organically farmed vineyards from around Nelson, some planted on rich Moutere Clay, others planted on lighter soils. 40% was fermented whole-cluster while the rest was lightly destemmed. Fermentation and élevage took place in a combination of neutral barrel, stainless steel, and amphora. The wine was bottled unfined and unfiltered.
2017 BLANCO
This wine is made from equal parts Sauvignon Blanc and Chardonnay. Half the grapes were fermented on the skins, a quarter were fermented as whole-clusters under a blanket of CO2, and the remaining portion was whole-cluster pressed. Fermentation and ageing vessels include stainless steel, amphora, and neutral oak barrel. The wine was bottled unfined and unfiltered without additional Sulphur. 11% ABV
2017 TINTO
This vin de soif is a combination of Pinot Noir (75%), Syrah (15%), and Pinot Gris (10%) planted on a combination of Moutere Clay and Gravel. 40% was fermented as whole bunches, 20% was fully carbonic maceration, and the remainder was destemmed. Fermentation and élevage were done in stainless steel. It is bottled unfined and unfiltered with less than 10ppm of SO2. 12.5% ABV
2017-18 LA LECHUZA (RIESLING PET-NAT)
Riesling grown on Mourtere Gravels and Clay is used for this cuvée. The skins soak with the juice for 12 hours before being pressed and settled. Once there is 8 g/l of sugar left in the must the wine is chilled near freezing. In the spring the wine is bottled and naturally warms up. The continuation of fermentation renders the wine sparkling (It took a few extra months to get to dryness this vintage). It is not fined, filtered, nor disgorged, and has no added SO2. 11.5% ABV)
2016 EL JABALI (SYRAH)
William Murdoch Vineyard is located in the Gimblett Gravels, Hawkes Bay. They harvest their Syrah quite early to retain freshness. 80% of the grapes were fermented as whole clusters, while the remaining 20% was destemmed and left on the skins for two weeks. Élevage was entirely in stainless steel. It is bottled unfined and unfiltered with less than 10ppm of SO2. 10.9% ABV (0.3 g/l VA (150 Cases Produced)
2016 Pinot Gris (Martinborough)
The Pinot Gris vines for this cuvee are planted on Martinborough Gravels. Alex makes a starter in the vineyard which he uses to inoculate the juice for fermentation. The wine spends 40 days on the skins in a combination of 200L Australian amphora and stainless steel. Gentle pumpovers are done for a minute or two each day to wet the cap. It is bottled unfined and unfiltered with less than 10ppm of SO2. 11.8% ABV (0.55 g/l VA)(110 Cases Produced)
2016 PINOT GRIS (NELSON)
This Pinot Gris vineyard is planted on Moutere Clay in Nelson, the northern tip of New Zealand’s South Island. The wine was fermented and aged on the skins for 36 days in Tinajas (Spanish clay amphorae). During primary fermentation the wine was pumped over once a day for a couple minutes to wet the cap. It is bottled unfined and unfiltered with less than 10ppm of SO2. 12.3 ABV (0.61 g/l VA) (110 Cases Produced)