Spring frosts caused havoc in the Hawkes Bay, with many
vineyards considerably down on crops. Our chardonnay
was also affected, which resulted in a smaller yield with
more concentrated flavour profiles. The region then
experienced a near perfect summer and our fruit matured
with excellent flavours and aromas.
The Sauvignon Blanc grapes came from a single vineyard
in the Dartmoor Valley. The soil at the vineyard site is a
mixture of free-draining gravels from the old riverbed, and
calcareous soils from the surrounding limestone hills and
river terraces. The grapes were harvested at peak maturity
in April. The fruit coming into the winery was clean and
ripe, and most importantly, excellent concentration of
aromatics and flavours.
After the grapes were gently pressed the juice underwent a
cool fermentation using a number of different strains of
yeast. We then matured this Sauvignon on its yeast lees to
achieve a wine of balanced palette weight, character and
Perfumed nectarine predominates on the nose, with
honeysuckle underlying this. The palate combines lychees
with tropical fruit to create a wine with a refreshing finish.
Serve chilled, great with a wide variety of seafood dishes.