Marlborough
Sauvignon Blanc
Fresh & lively with exceptional length...
Tasting notes
The palate is fresh and lively, with citrus flavours and a salty, mineral finish creating exceptional length.
| Bouquet: | The nose is bright and fresh with a citrus drive and layers of tropical fruits, flowering herbs and passionfruit. |
| Palate: | The palate is fresh and lively, with citrus flavours and a salty, mineral finish creating exceptional length. |
| Food Match: | Pair with fresh oysters or white flesh fish, a citrus or vinaigrette dressed salad, creamy goats cheese or grilled chicken. |
| Dietary Information: | Suitable for vegetarians, vegans and a gluten free diet. |
| Cellaring Recommendation: | Enjoy now, or cellar up to 2 years. |
Vintage Summary
Vintage 2024 was another one for the history books, with a hot, dry summer and low rainfall impacting the Marlborough region. It’s a year that can be celebrated for its outstanding quality. Several factors contributed to lower yields, with early spring frosts, cooler temperatures during flowering, and prolonged dry conditions and water restrictions throughout summer and the harvest period. The unique seasonal conditions of vintage 2024 have produced wines of exceptional quality and showing the wonderful hallmarks that our Marlborough vineyards are known for – highly concentrated flavours, with underlying purity and minerality.
We are excited to share them with the world.
Winemaking
Carefully selected parcels of fruit were harvested and gently pressed into stainless steel tanks, where the juice was cold settled for 48 hours before being carefully racked. A range of yeast strains were selected to help enhance specific varietal aromas and a cool fermentation temperature was used to further preserve the fresh aromatics and fruit purity. Post fermentation, the wine was racked, blended, stabilised and balanced before filtering.
| Winemaker: | Natalie Christensen |
| Harvest Date: | 6th March – 4th April 2024 |
| Vineyard: | Awatere and Wairau Valley, Marlborough |
| Alcohol: | 12.5% |
| Residual sugar: | 3.3 g/I |
| pH: | 3.34 |
| TA: | 7.57 |
