Goose Valley Marlborough Sauvignon Blanc 2016

Each individual block in our Goose Valley vineyard is carefully monitored for optimum sugar and acid levels, with a dedicated harvesting crew on hand ready to pick when these levels are meet. Once at the winery the grapes are pressed into stainless steel tanks for cold settling, before being gently racked and inoculated with select yeasts chosen to naturally enhance the aromatic and avour pro les of the wine. Fermentation is carried out at cool temperatures allowing the wine to retain its aromas; with each batch fermentation typically lasting around 21 days. After fermentation is complete the wines are left to settle on their yeast lees for a short period before being racked again into stainless steel tanks for maturation. Once blended the resulting wine is stabilised and altered – without the need for fining, and bottled in mid-July to capture freshness in the bottle.

Crosswords Marlborough Sauvignon Blanc 2016

Fruit was sourced from vineyards near the southern bank of the Wairau River in Marlborough then were lightly pressed in a cool environment with the resulting juice transferred to tank for a cold settling period of up to 3 days. Clear juice was then racked to stainless tanks, warmed and inoculated with a select yeast strain to allow the intrinsic qualities of our vineyard sites to shine. Fermentation on average lasted 3 weeks at low temperatures to retain maximum varietal character, after which the wine was removed from their ferment lees before spending time on light lees to develop further palate richness and flavour. Following this the individual parcels were blended and prepared for bottling.

Kerapi Ma Marlborough Sauvignon Blanc 2016

The fruit was machine harvested in cool evening conditions and pressed immediately, with minimal skin contact. After settling, the clear juice was fermented at very low temperatures with selected yeast strains to preserve the inherent varietal flavours. The wine was fermented entirely in stainless steel. Ideal for drinking now but will cellar for 2+ years.

West Wood Marlborough Sauvignon Blanc 2016

A low yielding vintage, with consistent batches and great quality fruit off this Waihopai Valley vineyard. The site produces a lovely cross section of typical Marlborough flavours. We picked early and fermented long for the full Sauvignon experience.

Niche Marlborough Sauvignon Blanc 2016

Fruit was sourced from select vineyards in Marlborough then were lightly pressed in a cool environment with the resulting juice transferred to tank for a cold settling period of up to 3 days. Clear juice was then racked to stainless tanks, warmed and inoculated with a select yeast strain allow the intrinsic qualities of our vineyard sities to shine. Fermentation on average lasted 3 weeks at low temperatures to retain maximum varietal character, after which the wine was removed from their ferment lees before spending time on light lees to develop further palate richness and flavour. Following this the individual parcels were blended and prepared for bottling.