Hawkes Bay experienced a mild spring that developed into
a hot start to summer resulting in a strong flower set. The
ripening season cooled off later in the growing season in
2010, resulting in harvest about 10 days later than last
year, which is about normal. The rain-free later days of
summer resulted in clean ripe fruit coming into the winery.
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 palate 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.