At the northeastern tip of the South Island of New Zealand, Marlborough enjoys a temperate climate with high sunshine hours, moderate day temperatures and cool nights. It is ideally suited to producing aromatic wines showing strong varietal intensity. Marlborough’s earliest commercial Sauvignon Blanc wines date back to the late 1970s when grape growing was being pioneered in the region.
This wine that was produced in the Marlborough region, South Island, contributes to the spectrum of flavors in the blend. The vine, which is more than 7 years old, was cane pruned and VSP trellised.
In the vineyard, the grapes are harvested in two lots to encourage flavor complexity. The fruit was crushed with minimal skin contact. The free-run juice and light pressings were separated for a cool fermentation in stainless steel tank. The juice was inoculated with yeast strains specifically developed for optimum aromatic and varietal character development. After fermentation, the batches were selected to create the final blend. Fermentation at 12-14ºC takes place in tank and the wine is bottled young, with no malolactic fermentation to retain the wine’s fresh, clean acidity. With a nose typical of New Zealand Sauvignon Blanc, the wine has intense passion fruit, gooseberry and mango aromas, with herbal notes of heather, nettle and grass. It has a lively palate of tropical fruits with crisp lime acidity and lingering passion fruit.
Lifted, ripe passion fruit on nose with guava and white peach. Complex layers of gooseberry fruit with capsicum, lime and boxwood. Full bodied, textured palate of tropical fruit and white peach with a crisp limey edge. Hints of boxwood, dried herb and anise add interest. Long, lingering finish with passionfruit and limey acidity.
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