Mild & sunny growing conditions followed an ideal spring, developing ripe concentrated flavours within an elegant package.
Defined New Zealand's wine and established the Marlborough wine region globally.
Harvest 2013 was rather compressed with varieties ripening at similar rates due to the remarkably uniform growing season. Harvest of our Sauvignon Blanc fruit commenced on March 29th and lasted just two weeks. Crop levels were well balanced and slightly below average. Fruit was harvested during the cool of the night and early morning.
Free-run juice was cold settled for 48-96 hours before racking. Fermentation was primarily carried out in stainless steel with a mixture of cultured and wild yeasts. A small percentage was fermented at warmer temperatures in old French oak barriques and large format oak vats. Our sauvignon
blanc was stringently blended, including only the strongest 55 batches from a total of 76 distinct parcels.