CRAZY ABOUT SAUVIGNON BLANC
Jules explains why she loves Marlborough Sauvignon Blanc so much.
Try it alongside a salad of tomatoes with balsamic vinegar and fresh herbs, or for something more substantial try crispy skinned snapper fillet with warm puy lentils and a herby lemon sauce.Get recipe
AROMA & FLAVOURS
Intense, vibrant aromas of passionfruit, lime zest and lemongrass leap from the glass, supported by notes of freshly crushed herbs and a touch of wet-stone minerality. This upfront, in-your-face drop captures the essence of Marlborough Sauvignon Blanc. Passionfruit and lime zest flavours combine with mouthwatering intensity and juicy acidity, giving way to a long, zesty, lip-smackingly good finish.
Jules loves this wine because it is so expressive of the site where it’s grown. It's a grape that, within a row - and even within a bunch - has an incredible diversity of pure flavour.
The 2021 season got off to a cracking start with a warm spring causing an early bud burst and flowering. From Christmas onwards conditions reverted to sunny, dry weather causing the grapes to start to race towards harvest. However the prolonged dry conditions limited berry growth, so at harvest we had very clean small berries but also some of the lowest harvest bunch weights since 2007. Without exception, all vineyards were disease-free and had great fruit concentration. We just wish there were more to go round!
The fruit for this wine was grown in the Taylor Pass, Lower Wairau, Hawkesbury
and Awatere sub-regions of Marlborough, avoiding the main Wairau Valley
floor sites. Each block was individually tended throughout the season, ensuring
grapes reached optimum ripeness. With a dedicated harvesting crew on hand
we were able to harvest each block individually once the fruit was ripe and
the flavours were perfect. At the winery the grapes were pressed into stainless
steel tanks for cold settling before gently racking off juice lees. The juice was
inoculated with aromatic yeasts and gently fermented at cool temperatures to
enhance the wine’s aromas and flavours. It was then left to settle on its yeast
lees for a very short period before being racked. Then came the best part; each
batch was tasted, and the final blend created! The resulting wine was then cold
stabilised, filtered, bottled, and sealed with a screwcap to ensure perfect freshness.