Marlborough experienced a warm spring encouraging a
good fruit set amongst the vines. A wet February refreshed
the canopy and set the vines up for the crucial ripening
period. When this began in March the weather was
significantly better, allowing concentrated flavours to
develop in the vines over an extended ripening period.
Parcels of ripe fruit were selected from two different
vineyards in the Wairau and Blind River regions. Both
feature river-bed stony soils, accentuating the free-draining
of water and reflection of sun onto the berries. Our Wairau
vineyard was harvested on the 5nd of April and the Blind
River on the 7th of April. The grapes were harvested in the
early morning to keep the fruit cool, minimising oxidation of
aromatics and flavours.
The juice was fermented using a number of selected yeast
strains and at a range of temperatures, to enable us to
capture a spectrum of flavour and aroma profiles. We then
matured this Sauvignon on its yeast lees before selecting
the best tanks to blend together to achieve a wine of
balanced palate weight, character and interest.
The nose is elegant and opens up to reveal gooseberry
and guava. A succulent palate of passion-fruit and
minerality leads to a gentle finish of gooseberry and lime.
Serve chilled, great with a wide variety of seafood dishes.