NOSE: Ripe tropical aromas and hints of passionfruit are underpinned by elements of grapefruit and gooseberry that add zingy, citrusy notes.
PALATE: A complex blend of ripe tropical flavours with components of nashi pear and citrus that has 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.
REGION: 100% Waipara, North Canterbury
VINTAGE: 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 week of April
WINEMAKING: The fruit was harvested from specific areas outstanding for their flavour profile. Timing of harvest was at optimum flavour and balance as assessed through frequent tasting in the vineyard by the winemaker. Fruit 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 percent Sauvignon Blanc
Alc Vol: 12.6 percent
Acidity (TA): 7.3 g/l
pH: 3.30 g/l
Residual Sugar: 5.1 g/l
PEAK DRINKING: 2019/20 This wine will continue to develop for a further five years from vintage date.
SUGGESTED FOOD MATCH: Oysters,prawns, fresh crab or simply grilled fish