2014 was the warmest start to vintage in the past decade,
and as such budburst was 12 days earlier than 2013. The
good weather continued right through spring, with a dry hot
summer that allowed exceptional flavor development in the
fruit. The hot summer meant superb ripening for this low
cropping variety. Early development saw harvest being
earlier and avoiding the late summer rain.
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.