Early spring to verasion was unseasonably cool and wet in the Hawkes Bay, making us 2-3 weeks behind an average year in the growing cycle. Canopy management was critical in getting air into the grape clusters, to ease any disease pressure. The rain eased off from early march, and we experienced an Indian Summer right through until the end of May. We saw flavours develop early which allowed us to harvest at optimum ripeness and tannin development. Overall a challenging but good quality vintage from the Hawkes Bay.
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 interest.
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.