The 2012 growing season in Marlborough was challenging for growers. Cooler conditions through flowering meant yields throughout the district were greatly reduced. The cooler conditions continued leading up to harvest and over the harvest period the sun shined and vintage arrived!
The up side of these conditions meant fruit was extremely concentrated (due to the lower yields) and we can now see this concentration in the wine.
Sauvignon blanc grapes were harvested late in the season once flavours were fully developed and concentrated. All fruit was selectively 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 concentrated aromas of ripe citrus and stone fruits. It has a fresh vibrancy which balances well with the richness of the palate. Subtle oak influence increases complexity and the wine finishes with great length and structure. This wine will develop (with intensity) over the next 5 years.
Brilliant straw-yellow colour with slight golden hues, pale on edge. Fresh, bright, ripe stonefruit aromas of nectarines and greengages show with concentration and depth. The fruit is subtly interwoven with oak and nutty elements and the bouquet is fresh and aromatic. Dry to taste and medium-bodied, flavours of greengages, nectarines and yellow stonfruits gently fill the mouth with richness and lusciousness. The mouthfeel is creamy and rounded from the barrel-ferment, but has good liveliness from ripe acidity. The palate is one of harmony and integration, with good breadth. Fine textures carry the flavours to a lush, flavoursome finish. This is a full, rounded oak-influenced Sauvignon Blanc with subtle and integrated complexing interest. Serve with Mediterranean-inspired fare over the next 3-4 years. Hand-picked fruit from vines 15 y.o. from the home block in Dillons Point, WBP and fermented partially by indigenous yeasts in seasoned French oak barriques to 13.3% alc., the wine aged on lees in oak for 10 months, with 25-30% undergoing MLF.