Kindeli Tinto 2021

Very eclectic and gastronomic wine

Pinot Noir (Pinot Nero) and Syrah (Shiraz)Pinot Grigio (Pinot Gris)

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Red Fruit and Pepper / Spice, Reductive & Oxidative Nuttiness

BODY: Medium +
DRYNESS: Dry
ACIDITY: Medium +
TANNIN: Medium
ALCOHOL (%): Pronounced (12-14%)

Origin: Nelson, New Zealand

Grape Varietals:
Pinot Noir (Pinot Nero) and Syrah (Shiraz)
Pinot Grigio (Pinot Gris)

Winemaking:
Natural, No Sulfides Added, No fining, and No filtering
Crushed, Extended Skin Contact, Carbonic Maceration, and Wild yeast

Maturation: 0-6 Months Stainless Steel Tanks

Awards:

WESTERN FOOD PAIRING
Grilled meats & Stews, tomato based pasta

ASIAN FOOD PAIRING
Satay, Sichuan

Kindeli Wines

Kindeli wines are the product of Alex Craighead and Josefina Venturino. Drawn to low intervention wines & winemaking, there wasn’t a lot on offer in New Zealand, so they began to experiment in 2013, which became business in 2016 by buying a winery

Description

Kindeli Tinto 2021

Grape Varietals & Region: Tinto by kindelli is a red wine born from Pinot Noir, Syrah and Pinot grigio grapes which are grown in Mourtere Gravels and Clay, an area located in the Nelson region, famous for its brown colored gravels

Taste Profile: Tinto di kindelli tastes of red fruit, especially cherry, followed by spicy notes. On the palate it has a nice crunchy acidity, and a finish that makes the mouth water with an incredible drinkability.

Winemaking Process: Half of the grapes are fermented with a maceration on the skins, while the remaining part ferments in whole bunches with the carbonic maceration technique. The refinement takes place in steel tanks. The dyed is bottled without filtration and without added SO2.

Bright & Easy Reds

Easy drinking red wines with bright fruit aromas and low tannins. The wines are often released without much aging in tank, oak barrels or bottle, and are meant to be drunk early

These wines typically can be nejoyed without food, and are usually served cooler. They can be light bodied wines like Beaujolais, or light extraction styles that do not emphasize tannin & color extraction

Carbonic Maceration

Carbonic maceration is a form of whole bunch fermentation, when whole bunches of uncrushed grapes ferment from the inside out. It traditionally requires an environment full of CO2, some winemakers allow a percentage of crushed grapes to ferment & release the CO2.
While a natural process, it has been adopted as a stylistic choice to make wines fruiter & soften their tannins