Sauvignon Blanc 2018
From the heart of Marlborough but a world apart. Handcrafted in tiny quantities for an incomparable artisan Sauvignon. Untamed, with long skin contact for complexity and texture, natural fermentation in barrel without any additions and many months on the fine lees for its famous silkiness. Dry and explosively rich, the pinnacle of a stately Sauvignon Blanc.
Another great growing season. January recorded some of the hottest temperatures Marlborough has experienced, followed by a month of good rainfall. March came with high sunshine hours and dry weather, perfect for the lead up to the vintage. With our low crop philosophy and meticulously vineyard work, we handpicked grapes of incredible purity at full physiological ripeness.
Hans' Winemaking Comments+
'Gently destemmed with partly whole berries. Long, cold maceration to extract the wonderful flavours from the skins. After gentle pressing, the wine embarked upon a natural wild yeast fermentation directly in 500 litre French oak puncheons (30% new). The young wine was left on its pure lees, which was regularly stirred during the first three months, responsible for the exquisite silkiness, complexity and depth. After 18 month of maturation in the barrels, we bottled this nectar with no cold stabilization or fining and only light filtration to retain the beautiful aromas. Natural sediments may show but do not impact on the high quality of this natural wine.'
This completely dry wine is explosively rich and impressively textured with the elegance and refinement of a stately Sauvignon Blanc. It brings intense minerality and texture from the gravelly soils to match the exotic fruit aromas. Ripe candied peel, elderflower blossom, fresh quince and melon on the nose. The oak is successfully integrated in the creamy texture. Enormous length stimulates the palate and keeps the mouth watering throughout. Great purity, leaving a refreshing but weighted mouth with great vigour and persistence from start to finish.
|Varieties||90% Sauvignon Blanc, 10% Semillon|
|Vine Planted||1996 (grafted 2004)|
|Soil||Shallow (<45 cm) stony soil, well drained, developed from stony alluvium. Not one row shows the same soil type.|
|Planting Density||5,500 vines/ha|
10 years if kept at constant temperature under 14 degree Celsius
Food Matching Suggestions+
Beautiful with all seafood dishes and white meat.
“A rich golden colour. Rich, intense and quite complex sauvignon blanc with toast, ginger, honey and subtle oyster-shell and mineral characters. Quite developed and deliciously accessible now. An heroic sauvignon.” Bob Campbell
“Outside the regional mainstream, the distinctive, light gold 2018 vintage (4.5*) was estate-grown and hand-picked on the north side of the Wairau Valley, then fermented and matured for 18 months in French oak puncheons. Weighty and fleshy, it has concentrated, ripe tropical fruit flavours, oak richness, a vague hint of honey and a long, dry, well-rounded finish. Certified organic.”
“This is a rich, heady and wild wine, with long skin maceration, wild yeast, malolactic fermentation in French oak and extended time on lees. The deep honey appearance is a teaser for the honey notes that thread through this opulent wine, linking together flavors of cashew, melted butter, fig and dried pineapple all on a creamy texture.” Christina Pickard