2011 was a typical vintage in Marlborough. Sound growing conditions throughout the season meant that effective canopy and yield management techniques were necessary. Harvest started early and tracked favourably for winemakers and grape growers throughout the region with typical warm days and cool nights locking in flavour leading up to harvest.
Sauvignon blanc grapes were harvested late in the season once flavours were fully developed and concentrated. All fruit was hand harvested and whole bunch pressed. After 24 hours, the juice was racked to a mixture of old French oak barrels where a combination of ‘wild’ and aromatic yeasts strains were used to ferment to dryness. The barrels were left on heavy lees for 9-12 months and only selected barrels went through malo-lactic fermentation.
This wine delivers complex aromas of ripe citrus and pear; combining with fresh nectarine and melon. The palate is creamy and textured; balanced by clean mineral acidity. The subtle oak character complements the acid to give great structure assisting the intended ageing potential of this wine.
Full, pale straw-yellow colour with slight green hues, pale on rim. The bouquet is very subtle with gentle aromas of white and yellow stonefruits with nuances of citrus, herbs and nuts unfolding. Dry to taste, the palate shows good weight and presence, with delicate flavours of white stonefruits and herbs at the core. The mouthfeel is rounded with some creamy barrel-ferment balanced by a little phenolic texture and line, and lacy acidity. The wine has tension and lift, which leads to a soft, restrained finish with nuances of herbs and minerals. This is a very subtly flavoured Sauvignon Blanc with good weight and creamy barrel-ferment textures. Match with seafood and poultry over the next 2-3 years. Hand-picked fruit from vines 14 y.o. from a single vineyard in the Dillons Point district, WBP and fermented partially by indigenous yeasts in seasoned French oak barriques to 13.75% alc., the wine aged 12 months in oak with partial MLF.