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Marlborough

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Ata Rangi Raranga Sauvignon Blanc 2017 (1x75cl)

Awarded 90 points and Highly Recommended status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Ata Rangi Raranga Sauvignon Blanc 2017 - July 2019 Decanter review

Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay and Sauvignon Blanc.

The Ata Rangi vineyards are situated in Wairarapa, just north of Wellington. The grapes for this wine come from Lismore, Waiora, Walnut Ridge, Hau Ariki Marae and Sutherlands Block. Vineyard husbandry is important to Ata Rangi, including leaf plucking to keep the canopies open. Yields are typically low due to the cool, windy spring weather which affects fruit set and the lean, stony soils which are low in vigour and fertility. The vineyards are in conversion to organic certification and are accredited as 100% sustainable.

The 2017 growing season was uniquely cool, leading to small bunches and low yields. Luckily, this cool weather reduced disease pressure so fruit remained healthy right up until harvest.

The Sauvignon Blanc now takes the name Raranga (‘woven’ in Maori) to express Ata Rangi's range of winemaking techniques in the creation of their uniquely Martinborough style for this varietal. The grapes were hand-picked from 30th March – 11th April. 10% of the grapes were fermented on their skins for eight weeks, 4% was whole bunch fermented and the rest was fermented in stainless steel tanks and barrels. The juice was inoculated with cultivated yeasts and fermented in controlled temperature storage at 12-18°C.

100% Sauvignon Blanc.

This wine has aromas of spiced apple pie, lime and melon. On the palate, there are notes of candied lemon and cardamom. On the finish, the wine is creamy and savoury.

See blue link below for the excellent fiche technique/technical note from the winemakers at Ata Rangi.

Ata Rangi Raranga Sauvignon Blanc 2017 - fiche technique

£16.15

Ata Rangi Raranga Sauvignon Blanc 2018 (1x 75cl)

Ata Rangi is owned and run by Clive Paton and his wife Phyll, together with Clive's sister Alison and winemaker Helen Masters. Clive planted the bare, stony five hectare home paddock at the edge of Martinborough in 1980 and, in doing so, was one of a handful of people who pioneered grape growing in the area. Renowned for their Pinot Noir, which is consistently ranked as one of New Zealand's best, Ata Rangi also produces a range of white wines including Chardonnay and Sauvignon Blanc.

The Ata Rangi vineyards are situated in Wairarapa, just north of Wellington. The grapes for this wine come from Lismore, Waiora, Walnut Ridge, Hau Ariki Marae and Sutherlands Block. Vineyard husbandry is important to Ata Rangi, including leaf plucking to keep the canopies open. Yields are typically low due to the cool, windy spring weather which affects fruit set and the lean, stony soils which are low in vigour and fertility. The vineyards are in conversion to organic certification and are accredited as 100% sustainable.

The Sauvignon Blanc now takes the name Raranga (‘woven’ in Maori) to express Ata Rangi's range of winemaking techniques in the creation of their uniquely Martinborough style for this varietal. The grapes were hand-picked from 30th March – 11th April. 10% of the grapes were fermented on their skins for eight weeks, 4% was whole bunch fermented and the rest was fermented in stainless steel tanks and barrels. The juice was inoculated with cultivated yeasts and fermented in controlled temperature storage at 12-18°C.

100% Sauvignon Blanc.

This wine has aromas of spiced apple pie, lime and melon. On the palate, there are notes of candied lemon and cardamom. On the finish, the wine is creamy and savoury.

See blue link below for the excellent fiche technique/technical note from the winemakers at Ata Rangi.

Ata Rangi Raranga Sauvignon Blanc 2018 - fiche technique

£16.15

Clos Henri Sauvignon Blanc 2016 (1x75cl)

Awarded 90 points and Highly Recommended status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Clos Henri Sauvignon Blanc 2016 - July 2019 Decanter review

Nestled under the southern foothills of Marlborough’s Wairau Valley, Clos Henri is the wine estate meticulously established and organically run by the famous Sancerre wine growing family of Henri Bourgeois. Uniting 10 generations of winegrowing know-how from the Bourgeois family, Clos Henri crafts textural and elegant wines, capturing the intense Marlborough character with the aim to reveal the identity of the Clos Henri terroir and a true sense of place in the wines. From the three different soil types of the estate, partially comprised of a clay hill slope, the family uses the best of French and New World winegrowing techniques to capture the essence of Marlborough’s intense character and reveal the identity and depth of the Clos Henri terroir. Their ultimate objective is to "offer a wine that tells the story of its origin, whispers it is not French but Marlborough and voices that it is a craft from the specific Clos Henri terroir” – says Arnaud Bourgeois, General Manager of Clos Henri.

In the French tradition, the vineyard is planted in high density to encourage competition between vines and restrain vigour. This natural vigour control means the vines put more energy into the grapes, rather than the canopy - concentrating the berries. Dry farming (using no irrigation) also helps keep vigour under control. By stressing the vines to just the right level, it forces the roots to go deeper in the soil, thereby getting the purest expression of our terroir and showing more minerality from the river stone soil.

See blue link below for the excellent fiche technique/technical note from the winemakers at Clos Henri.

Clos Henri Sauvignon Blanc 2016 - fiche technique

100% Sauvignon Blanc.

Alcohol: 13.5%. Residual sugar: <1g/l. Ageing potential: 5-6 years from vintage.

The nose is refined and complex showing some citrus notes evolving into white peach aromas, with underlying chalky minerality. Delicate on the palate, the wine is textural and rich from the lees aging with layers of minerals, citrus and profound acidity balancing this dry and elegant wine, followed by a long finish.

£21.35

Cloudy Bay Chardonnay 2016 (1x75cl)

Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard but Cloudy Bay’s founder, David Hohnen, was convinced of its potential to produce great wine and invested in the best land of the region. The winery was named after Cloudy Bay, a body of water explorer Captain James Cook found during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook christened the area Cloudy Bay. 

This wine is 100% Chardonnay.

To see an excellent information sheet and tasting note for this wine produced by the team at Cloudy Bay, please click on the blue link below.

Cloudy Bay Chardonnay 2016 - fiche technique

£26.60

Cloudy Bay Sauvignon Blanc 2018 (1x75cl)

See this link for an excellent article from The Buyer on the 2018 Cloudy Bay Sauvignon Blanc.

Awarded 91 points by Decanter (www.decanter.com) in their October 2018 tasting of new New Zealand vintages (see blue link below).

Cloudy Bay Sauvignon Blanc 2018 - October 2018 Decanter review

Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard but Cloudy Bay’s founder, David Hohnen, was convinced of its potential to produce great wine and invested in the best land of the region. The winery was named after Cloudy Bay, a body of water explorer Captain James Cook found during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook christened the area Cloudy Bay. 

For its 34th vintage, Cloudy Bay Sauvignon Blanc reaffirms its outstanding quality. Cloudy Bay has built a reputation for refined, elegant Sauvignon Blanc and the 2018 vintage is no exception thanks to the stable weather during the harvest. Warm and dry conditions through December and cooler weather from January onwards allowed for more steady ripening.

100% Sauvignon Blanc.

To see an excellent information sheet and tasting note for this wine from the team at Cloudy Bay, please click on the blue link below.

Cloudy Bay Sauvignon Blanc 2018 - fiche technique

£22.95

Cloudy Bay Te Koko Sauvignon Blanc 2015 (1x75cl)

Awarded 95 points and Outstanding status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Cloudy Bay Te Koko Sauvignon Blanc 2015 - July 2019 Decanter review

Established in 1985, Cloudy Bay was one of the first five wine makers to venture into Marlborough. At the time, it was almost an unimaginable place to set-up a vineyard but Cloudy Bay’s founder, David Hohnen, was convinced of its potential to produce great wine and invested in the best land of the region. The winery was named after Cloudy Bay, a body of water explorer Captain James Cook found during his voyage to New Zealand in 1770. His discovery coincided with flooding in the region, which washed large amounts of sediment into the sea. Noticing the water’s opaque appearance, Cook christened the area Cloudy Bay. 

For its 34th vintage, Cloudy Bay Sauvignon Blanc reaffirms its outstanding quality. Cloudy Bay has built a reputation for refined, elegant Sauvignon Blanc and the 2018 vintage is no exception thanks to the stable weather during the harvest. Warm and dry conditions through December and cooler weather from January onwards allowed for more steady ripening.

100% Sauvignon Blanc.

To see an excellent information sheet and tasting note for this wine from the team at Cloudy Bay, please click on the blue link below.

Cloudy Bay Te Koko Sauvignon Blanc 2015 - fiche technique

£38.10

Esk Valley Sauvignon Blanc 2018 (1x75cl)

Situated in the north of New Zealand's picturesque Hawkes Bay, at Bay View is the Esk Valley Estate winery. The winery sources fruit from Hawkes Bay, including the world-renowned Gimblett Gravels, and Marlborough, as both regions consistently produce grapes of an extremely high quality.

Esk Valley is a boutique winery, but it is unique in that many of the techniques used to craft its award-winning wines are dictated by the winery itself. The old concrete vats, the layout of the buildings, and the absence of modern technology mean the winemakers at Esk Valley have had to make wine in a simple, honest, hands-on way.

See blue link below for the fiche technique/technical note from the winemakers at Esk Valley.

Esk Valley Sauvignon Blanc 2018 - fiche technique

This is an intensely aromatic wine in a classic Marlborough style. True to its origins its flavours are a medley of ripe tropical fruits and notes of citrus and fresh herbs. It is dry and medium bodied with a crisp refreshing finish.

£9.50

Framingham Pinot Gris 2018 (1x75cl)

Please click the blue link below to see Framingham's excellent information and tasting note for this wine.

Framingham Pinot Gris 2018 - fiche technique

100% Pinot Gris.

Rich gold in colour, this wine delights with mellow aromatics, which are reminiscent of pear, apple, quince, dough and cream, with a touch of wood smoke. On the palate, generous flavours of baked apple, quince, cream, nuts and pastry. The intense, complex and rich palate balances acidity with good weight and a silky texture, culminating in a spicy, leesy finish.

NB: this wine is on the edge of dry and of-dry at 10g/litre of residual sugar.

£14.80

Greywacke Chardonnay 2015 (1x75cl)

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name Greywacke was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published his book The Landscape of New Zealand Wine.

The grapes for this wine are primarily sourced from the low-yielding Mendoza clone, known for its concentration of flavour and crisp acidity; the balance were from Clone 95. The majority of the fruit was sourced from the lower reaches of the Brancott Valley and Fairhall, grown in gravelly, clay-loam soils, the remainder coming from Renwick and Rapaura, grown in young alluvial soils containing high proportions of New Zealand’s ubiquitous greywacke river stones. The majority of the vineyards were trained using a two-cane VSP (Vertical Shoot Positioning) trellis with the balance on the divided Scott Henry canopy management system.

Warm spring weather created early flowering and early ripening. The vines were very low yielding, with smaller berries than usual, which led to increased concentration and quality in the 2015 wines.

The vineyards were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was lightly settled and racked to French oak barriques (20% new). The juice was allowed to undergo spontaneous indigenous yeast fermentation, the final phase continuing for many months. The wine received occasional lees stirring and underwent a complete malolactic fermentation. It was transferred out of oak after 18 months and bottled in December 2016. 

A seductive combination of lightly toasted brioche, roasted hazelnuts and lemon curd interwoven with aromas of white peach and sweet melon. An intricate fusion of opulent fruit and a nutty, smoky savouriness derived from indigenous fermentations in French oak barriques. The savouriness carries through onto a wonderfully dry, but rich and powerful palate that has great texture and concentration, with a crisp grapefruit finish.

£25.00

Greywacke Marlborough Riesling 2017 (1x75cl)

Greywacke was created in 2009 by Kevin Judd who was the chief winemaker at Cloudy Bay for 25 years. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

This wine is 100% Riesling.

To see an excellent information sheet and tasting note for this wine produced by the team at Greywacke, please click on the blue link below.

Greywacke Riesling 2017 - fiche technique

£17.85

Greywacke Pinot Gris 2016 (1x75cl)

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

Much of the fruit is from the Selection Ovaille and Mission clones grown at Wrekin Terrace Vineyard in the Brancott Valley, a valley floor site on gravelly clay-loam soils typical of the Southern Valleys. A smaller parcel of the newly released Entav 52 clone (known for its small bunch and berry size) was grown at Riverbrook Vineyard in Rapaura, in young alluvial soils containing high proportions of greywacke river stones. The vines were trained on a two-cane VSP (vertical shoot positioning) trellis and crop thinning is carried out to target a modest yield of 7.5 T/Ha.

The three clones were hand-picked separately at high ripeness levels and whole bunch pressed using very low maceration press cycles. The resulting juice was cold settled then racked to fermentation vessels. Most of the juice was allowed to undergo spontaneous indigenous yeast fermentation in old French oak barriques and the balance was fermented in stainless steel tanks using cultured yeast. The fermentations were stopped to achieve an average of 8g/l residual sugar. The barrel fermented components remained in oak for seven months during which time a portion underwent malolactic fermentation. All the batches were kept on lees in stainless steel tanks for a further six months and the wine was then blended and bottled mid-2016.

An autumnal bake-up of soft sweet figs, poached pears and quince, scented with a hint of mulling spices and almond crumble. An opulently ripe expression of the Pinot Gris grape with great texture and a luscious off-dry richness that finishes crisply with considerable power and length.

£17.85

Greywacke Sauvignon Blanc 2018 (1x75cl)

The 2017 vintage was awarded 92 points and Highly Recommended status by Decanter (www.decanter.com) in their May 2018 column, "Weekday Wines" (see blue link below).

Greywacke Sauvignon Blanc 2017 - May 2018 Decanter review

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

Fruit was sourced from various prime vineyard sites in Marlborough’s Southern Valleys, the central Wairau Plains (specifically in Woodbourne, Renwick and Rapaura) and a spectacular river terrace site in the upper Awatere Valley. Soil types vary from the young alluvial soils of Rapaura, Renwick and the upper Awatere, which contain high proportions of greywacke river stones, to the older and denser clay-loams of the Southern Valleys.

Spring was wet and mild with no frost in any of the Greywacke vineyards. Summer temperatures stepped up with December being the second warmest on record, while January saw the highest temperatures since records began. By February it was looking like an early harvest, with superb flowering conditions and a sizeable crop necessitating thinning in almost all vineyards. However, two ex-tropical cyclones brought considerable rainfall in February. Harvest started mid-March with grapes at a good level of physiological ripeness but needing careful hand-sorting to eliminate botrytis. Despite the rain, fruit was able to hang on the vine to achieve very good ripeness levels.

Harvested largely by machine during cool (often cold) night-time conditions, the Sauvignon Blanc grapes were picked into half-tonne bins, tipped directly into the tank press and lightly pressed. The resulting juice was cold-settled prior to fermentation in stainless steel, primarily using cultured yeast for cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled.

100% Sauvignon Blanc.

An aromatic salsa-like fusion of ripe summer fruit and fragrant Asian spices. Nectarines and yellow peaches, rock melon, grapefruit and a splash of passionfruit, mingled with ginger and lemongrass, jasmine flowers and cassis. A deliciously ripe and zesty Marlborough Sauvignon with a lemony, citrus thread that finishes crisp and dry.

£16.60

Greywacke Wild Sauvignon 2016 (1x 75cl)

Awarded 95 points and Outstanding status by Decanter in their July 2019 panel tasting of Oaked New Zealand Sauvignon Blancs (see blue link below).

Greywacke Wild Sauvignon 2016 - July 2019 Decanter review

Greywacke was created in 2009 by Kevin Judd, chief winemaker at Cloudy Bay from its inception for 25 years and instrumental in the international recognition which Marlborough Sauvignon Blanc enjoys now. The name 'Greywacke' was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils of the vineyard, a sedimentary rock which is widely found in Marlborough. Kevin Judd is also New Zealand's finest wine photographer and has recently published a book 'The Landscape of New Zealand Wine'.

Fruit was sourced from various vineyard sites in the Southern Valleys and the central Wairau Plains, specifically in Woodbourne, Renwick and Rapaura. Soil types vary from the young alluvial deposits of Rapaura and Renwick, which contain high proportions of greywacke river stones, to the older and denser clay- loams of the Southern Valleys. A high percentage of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on two- or three-cane vertical shoot positioning.

The season started in timely fashion and settled conditions during December allowed a generous crop to set. Extremely low rainfall during the early summer put pressure on water supplies, but rain in early January broke the drought and vineyards flourished as temperatures started to climb above average in the New Year. Considerable thinning was carried out across all varieties to establish ideal cropping levels. Harvest started in mid-March, and in late March northerly airstreams brought with it some rain, which put pressure on the harvest and led to remedial canopy and crop management being needed in many vineyards. Temperatures remained well above average and Marlborough’s classic Indian summer made a welcome appearance allowing vineyards to achieve full ripeness. The last Sauvignon Blanc was hand picked on 18th April 2016 under sunny skies.

Some vineyards were harvested by machine and others by hand, all into half-tonne bins, which were tipped directly into tank presses. The grapes were pressed lightly and the resulting juice was cold-settled prior to racking into mostly old French oak barriques. The juice underwent spontaneous indigenous yeast fermentation, the tail end of which continued for well over six months. The wine had occasional lees stirring and approximately two-thirds underwent malolactic fermentation. It was transferred out of oak prior to the following harvest and left on lees for a further six months.

See blue link below for Greywacke's own fiche technique/technical and tasting note on this eine.

Greywacke Wild Sauvignon 2016 - fiche technique

The Wild Sauvignon 2016 has aromas of shortbread, quinces and apricots, lemon zest and ginger, honeysuckle and vanilla bean – a delicious, sweet-scented fragrance of ripe fruit and Asian spices infused with a tarragon-like herbal thread and a faint whiff of wood smoke. Fermented entirely with naturally occurring yeast, this is an alternative style of Sauvignon Blanc that is both intricate and textural with a rich, succulent palate finishing crisp and long with a flinty dryness.

£21.95

Jackson Estate Green Lip Sauvignon Blanc 2017 (1x75cl)

As modern pioneers, Jackson Estate has been in the business for over 25 years, quietly getting on with hand crafting beautiful wines with elegance, finesse and longevity. With total respect for their land and focusing on low cropping levels, small batch fermentation, single vineyard fruits and minimal winemaking intervention, they continue to achieve incremental improvements year on year, in a sustainable and environmentally responsible way.

The Green Lip is named for the native New Zealand greenlip mussel or Perna canaliculus. These mussels are easily recognized by their vibrant green and gold shell colouring. Harvested in the pristine waters of Marlborough Sounds, they are one of the world’s most unique delicacies. This wine is an effortlessly simple and perfect accompaniment for greenlip mussels.

Fruit was sourced from their 3 estate vineyards on the Central Wairau Plain and in the Waihopai sub regions.  In total 12 separate vineyard blocks of Sauvignon Blanc were harvested from the 3 Estate vineyards over a 3 week period starting the last week of March. The extended season allowed them to individually pick each block at their optimum levels of maturity.

All blocks were harvested in the early hours of the morning to reduce field heat and enhance flavour. Individually pressed to tank the batches were settled for 72 hours before racking the clear juice off for ferment. Juice was warmed and then inoculated using only the best cultured yeast strains to enhance and complement the pure fruit character of our vineyard sites. Average fermentation lasted 3 weeks at mid to low temperatures to maximize aroma and flavour. Post fermentation the young wines were aged on light lees for up to 5 months prior to being blended and prepared for bottling Mid October.

This wine is 100% Sauvignon Blanc.

The nose dominates with complex florals, ripe white stone fruits and fresh zesty citrus. To taste this follows through to the pallet with the same fresh citrus and ripe white stone fruit flavors, an underlying lees driven textural backbone and a pure mineral concentration. A perfectly balanced and crunchy acidity gives the wine lift, balance and poise.

£14.50

Kim Crawford Sauvignon Blanc 2018 (1x75cl)

Kim Crawford Wines was established in late 1996, when Kim launched a range made from fruit grown in the South Island. Kim sold the company to Constellation in 2005 and has since handed the winemaking reins over to the Constellation winemaking team. Despite Kim no longer being involved with these wines, the current winemakers continue the classic Kim Crawford philosophy and style. Control over grape supply has always been essential for Kim Crawford Wines and they now have the largest vineyard resource in Marlborough of any wine company, across the greatest breadth of sub-regions, ensuring consistent quality and style. For that consistency, and success over the past 20 years, Wine Enthusiast magazine USA recognised Kim Crawford as their “New World Winery of the Year 2016”.

Kim Crawford have access to probably the widest selection of Marlborough vineyards, for blending their distinctive, award-winning Sauvignon Blanc. 120 wines are included in the blend, from all over Marlborough. In 2018 the makeup was approximately 70% Wairau/Waihopai, 30% Awatere/Blind River. Their new Merrifields vineyards in Blind River were a significant contributor to the blend, confirming Blind River’s growing reputation as “Rapaura in the south”.

2017/18 vintage - Spring was wet and mild with no frost in any of the vineyards. Summer temperatures stepped up with December being the second warmest on record, while January saw the highest temperatures since records began. By February it was looking like an early harvest, with superb flowering conditions and a sizeable crop necessitating thinning in almost all vineyards. However, two ex-tropical cyclones brought considerable rainfall in February. Harvest started mid-March with grapes at a good level of physiological ripeness but needing careful hand-sorting to eliminate botrytis. Despite the rain, fruit was able to hang on the vine to achieve very good ripeness levels.

The grapes were destemmed and then gently pressed upon arrival at the winery and underwent three hours of skin contact. Each block was fermented individually in stainless-steel tanks, at controlled temperatures (10-15°C) to capture the characteristics of each vineyard parcel. Fruit from the Wairau Valley, provided the classic passion fruit and grapefruit aromas. The remaining grapes from the Awatere Valley, contributed to the lemon, lime and fresh herbal notes. The wine is bottled under screwcap to ensure the freshness of the Sauvignon Blanc is retained.

This wine is made using 100% Sauvignon Blanc.

This Sauvignon Blanc has tropical fruit aromas of pineapple and mango, along with lifted citrus notes and crushed herbs that dominate the nose. The wine has juicy acidity, with plenty of palate weight and length. Ripe, tropical fruit flavours of passion fruit, melon and grapefruit linger on the persistent finish.

£13.65
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