Marlborough experienced a warm spring at the beginning of the season, with ideal flower set giving the vines a great balance of fruit. This was followed by a near perfect summer, with warm dry temperatures during the day and cooler nights closer to harvest. With very little rain the canopy was green and healthy throughout, while the warm temperatures produced intensly flavoured fruit.
Parcels of ripe fruit were selected from two different vineyards in the Wairau and Omaka 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 5th of April and the Omaka on the 8th 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 concentrated and has punchy tropical notes highlighted with fresh cut grass. A succulent palate of passion-fruit and minerality leads to a gentle finish of crisp bell pepper and an invigorating citrus burst.
Serve chilled, great with a wide variety of seafood dishes.