NOSE: This wine has pungent aromatics of peach, citrus and passionfruit, complexed with some sweaty notes, finishing with a refreshing, tropical lift.
PALATE: Fruit for the Estate Sauvignon Blanc was harvested from the Raupaura Road/Grovetown area of Marlborough where soils are deep silt from river sedimentation. It is well known that this soil type has an impact on enhancing the passionfruit/sweaty thiols typical of the region. The palate is full, with a firm acidity that is well balanced by a touch of residual sugar and a solid fruit core that reflects the aromatics. A ripe, flavourful wine exhibiting tropical fruit characters with just a hint of the classic Sauvignon Blanc herbaceousness in the background.
VINEYARD REGION: 100% Wairau Valley, Marlborough.
VINTAGE CONDITIONS: Marlborough experienced its best season in three years in 2019. Lower rainfall, greater sunshine hours and warm temperatures ensured optimum growth conditions. Due to the lower rainfall, water became a scarce commodity so irrigation for vineyards was essential and judiciously used to ensure vine health and excellent fruit composition.
WINEMAKING: The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by our winemaker. It was very gently pressed to avoid harsh phenolic extraction and allowed the juice 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: 13.5%
Acidity (TA): 7.0 g/l
Residual Sugar: 4.7 g/l
PEAK DRINKING: 2019/2021 – will continue to develop for a further 5 years