NOSE: Perfumed floral notes and hints of passionfruit are underpinned by aromas of grapefruit and gooseberry that add zingy, citrusy notes and combine with hints of capsicum to enhance the nose.
PALATE: Classic tropical fruit and herbal notes have been derived from the careful selection of various areas of our best blocks in the Waiata Vineyard situated in the Waipara Valley. The full flavours and tight structure of the palate reflect the intrinsic qualities of the Waipara Valley vineyard. The wine has a broad spectrum of flavours, from ripe tropical through gooseberry, which is supported by a refreshing acidity and perfectly balanced residual sugar.
VINEYARD REGION: 100% Waipara, North Canterbury
VINTAGE CONDITIONS: The 2018 Vintage in the Waipara Valley was typified by warm daytime temperatures, tempered by cool nights. An ideal summer ensured great vine health and fruit condition. The slightly later maturity of the Sauvignon Blanc meant that the fruit was in good condition to withstand the late-March rains. Harvesting of fruit was carried out in the second and third weeks of April.
WINEMAKING: The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by the winemaker. It was very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using a range of yeast renowned for their ability to enhance the Sauvignon Blanc aromas. A balanced amount of residual sugar was left in the wine to complement the acidity and to add palate weight and structure.
WINEMAKER: Evan Ward
GRAPE VARIETY:100% Sauvignon Blanc
MATURATION: 100% stainless steel fermentation.
Alc Vol: 12.5%
Acidity (TA): 7.1 g/l
pH: 3.3 g/l
Residual Sugar: 4.8 g/l
PEAK DRINKING: 2019/21 – will continue to develop for a further 5 years