Learn More About This Varietal
During this period, the region experienced perfect flowering conditions. January to March produced some of the driest months on record culminating in one of the most exceptional harvests ever seen from the region. Picking began in the 2nd week of March and concluded in the second week of April. The drawn-out nature of the harvest allowed the winemakers to pick at optimal balance and sugar ripeness, as well as physiological ripeness. The warm and fine weather through the late summer months has allowed the development of a riper spectrum of tropical flavours. The resulting wines have wonderful fruit concentration and aromatic power.
The grapes were harvested in the cool hours of the morning and left on skins for six hours before gentle pressing. Some of the juice was fermented with cultured yeast in stainless steel vats at low temperatures, and a portion was fermented in new and old oak barrels with wild yeast. Following fermentation the wine was left on lees for two months before being blended and finished for bottle.
Harvested 2nd April 2020
The Wairau Valley is one of three zones – along with the Southern Valleys and the Awatere Valley – which make up the heartland of New Zealand's Marlborough wine region. It accounts for approximately 45 percent of plantings within the wider region. An extensive patchwork of vineyards surrounds the town of Blenheim in the north-eastern corner of the South Island, near where the Wairau River meets the Pacific Ocean.
The Wairau Valley is a wide river valley that follows the Wairau River from the Spenser Mountains in the west to the Pacific at Cloudy Bay. The Richmond Mountains in the north separate it from the sunny region of Nelson, and the Wither Hills in the south protect the valley from harsh weather systems from the south-east.
In the low-lying area along the Wairau River Rapaura and Renwick are the most established zones. However in recent years vineyard plantings have extended further west along the narrow valley floor.
Wairau Valley has a warm, dry climate that is moderated during the growing season by sea breezes from Cloudy Bay. Hot sunshine during the day and cold ocean winds at night extend the ripening period in the grapes, leading to a balance of fruit complexity and acidity. This diurnal temperature variation is essential to the terroir in the Wairau Valley – without it, much of the classic punchiness of the wines made here would be lost.
95 points 5 stars
A brilliant rendition; the impressively aromatic bouquet shows passionfruit, kiwifruit, fig and kaffir lime notes, leading to a concentrated palate that's juicy and delicious. It's brilliantly structured by bright acidity, finishing persistent and delectable. At its best now until 2026.
Where are your wines made?
All our wines are made on site in our winery. We draw fruit from our 15 estate vineyards, which means they are owned by us. We built our winery in 2002.
Is your Sauvignon Blanc dry?
We make 2 styles of Sauvignon Blanc and both styles are dry. Marlborough is known for out the glass zestyness and stunningly aromatic tropical fruits with bright citrus and stone fruit notes. Our Estate Sauvignon Blanc expresses all these characters with elegance and our Reserve Sauvignon Blanc has had some barrel fermentation which gives some added complexity and brioche notes in the wine
How can I keep the wine fresh once a bottle has been opened?
To keep an open bottle of wine fresh, ensure the cap is tightly sealed after every glass pour. Our white wines and rosé should be stored, cap on, in a refrigerator to slow down oxidisation. For our red wines, keep the wine bottle out of light and stored at room temperature (below 21 degrees Celsius or 70 degrees Fahrenheit), or in a refrigerator.
How long will your wine last when opened?
White wines are good for 1-2 days and red wines for 3-5 days if stored correctly.