The grapes for this wine are sourced from six different vineyards from a wide geographical spread – The Waihopai Valley to Chaytors Road in the coastal lower Wairau Valley and over to the Awatere Valley. Each vineyard is managed separately to achieve the best fruit flavors possible. Yields are managed and great care is taken with picking decisions.

After a cool morning harvest, the grapes are gently pressed and the resulting juice is fermented in both stainless steel tanks and seasoned French oak barriques. The wine in tank is inoculated with specially selected aromatic yeasts and fermented at cool temperatures to retain the naturally vibrant fruit characters. The wine displaying riper fruit characters is fermented in barrel (6.5% of the blend), using some inoculated and some wild yeasts. The barrel fermentation wine provides wonderful texture to the whole blend.  Following fermentation, the wine is allowed to rest briefly on its lees. 

Tasting Notes

This Sauvignon Blanc has a pale straw appearance with green hints of color.  Aromas of passion fruit and lemon-lime preface subtle herbacious and red apple aromas.  The palate is crisp and dry with lovely acidity.  The wine has power while remeining elegant with distinctly chalky and mineral notes.

Vineyard & Production Info
Soil composition:
Silt and Clay-Loam
Year vineyard planted:
1997
Winemaking & Aging
Varietal composition:
100% Sauvignon Blanc
Fermentation container:
Stainless Steel Tanks and Barrels
Length of alcoholic fermentation:
21 days
Fermentation temperature:
54 °F
Size of aging container:
225L Barrels, 80HL Tanks
Age of aging container:
10 year old barrels
Type of oak:
French
Length of bottle aging:
18 months

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