Marlborough Sauvignon Blanc 2019
The focus with this wine is to provide a drink that has texture and depth, rather than focussing solely on primary fruit notes. We want a wine that satisfies across the palate, and employ a number of techniques to achieve this.
Our Sauvignon this year comes from six different vineyards, all of them giving particular attributes to the final wine. The hand-picked fruit was whole-cluster pressed so that the time on skins was minimised. A portion of this juice, 20% this year, was barrel-fermented in older French oak to give greater weight, though ensuring that wood is not evident on the nose. The balance of the wine was fermented cool to retain the fruit characters from our vineyards. The native ferment portion, 39%, also adds levels of flavour and texture, giving a savoury note that balances some sweeter fruit.
THE FINAL BLEND WAS MADE SOLELY FROM FREE-RUN JUICE, AS WE FEEL IT GIVES A MORE ELEGANT AND SUBTLE WINE, A KEY FOR US.
Last year we changed one thing in particular which is part of our constant endeavour to improve and refine the texture of our wines. Texture is everything for us and in 2018 we increased the time we leave the wine sitting on ‘lees’, or dead yeast cells. On our tastings here we feel that the longer time on lees adds another layer of complexity to the wine, giving greater depth of subtleties while still retaining balance. As such, we have taken it even further with this 2019 Sauvignon, leaving the wine on lees for up to 9 months.
Each year the fruit is slightly different and so the blending is constantly interesting and we will keep assessing the blends on an annual basis, aiming to make ‘real’ wines that express our vineyards and personalities.
Price based on case of any 12 wines, all-inclusive of freight, taxes, duty and insurance from NZ Producer to your door in Australia. All prices based on live exchange rate.