A cool season with naturally low yields produced fruit of outstanding flavour and balance. A challenging vintage, a classic wine.
Defined New Zealand's wine and established the Marlborough wine region globally.
Our Sauvignon Blanc harvest commenced on the 14th of March under cool, yet settled Autumn conditions. Fruit was harvested over a range of 21.9 to 23.8 Bx during the cool of the night and early morning.
Free-run and lightly pressed juice was cold settled for 48-96 hours, before racking over a range of low to high turbidities. Fermentation was primarily carried out in stainless steel, however consistent with the last two years and some of the early Cloudy Bay vintages, a small percentage was fermented at warmer temperatures in old French oak barriques. Despite lower than target yields, the wine was stringently blended, including only the strongest 54 batches from a total of 69 distinct parcels.