Martinborough Vineyard Home Block Martinborough Sauvignon Blanc 2022

Martinborough Vineyard Home Block Martinborough Sauvignon Blanc 2022Dry style Partial barrel ferment Tropical fruit Creamy "Very enticing boquuet loaded with power and intensity of fresh citrus, apple and tropical fruits scents. Theres a lovely mix of grassy basil and sage scents woven into those of cape gooseberry and red apple, pineapple and peach. Lovely vibrato on the palate with flavours that mirror the bouquet, acidty accentuates these with a fine saline quality as well. Delicious, fresh, salivating and dry.

• Dry style
• Partial barrel ferment
• Tropical fruit
• Creamy

"Very enticing boquuet loaded with power and intensity of fresh citrus, apple and tropical fruits scents. There’s a lovely mix of grassy basil and sage scents woven into those of cape gooseberry and red apple, pineapple and peach. Lovely vibrato on the palate with flavours that mirror the bouquet, acidty accentuates these with a fine saline quality as well. Delicious, fresh, salivating and dry. Best drinking from 2023 through 2027+" Cameron Douglas, Master Sommelier, Dec 2022

A light straw colour welcomes you into the glass of our Sauvignon Blanc. Beautiful sub-tropical aromas of passionfruit and snow peas mingle with hints of capsicum and nettles. The palate continues with vibrant sub-tropical fruit flavours, a creamy palate and a lovely length. Partial barrel ferment gives a rich, textured wine, making it a smoother, softer style of Sauvignon Blanc.

The fruit for this Sauvignon Blanc comes from our vineyards on the Martinborough Terrace. Yields here are typically low, giving the wine intensity, richness and lower acidity which regulates crops ensuring consistently ripe, high-quality grapes are harvested.

This roller-coaster of a vintage started with an above average warm and dry spring, giving us good canopy growth and optimism heading into the flowering period. Mid-December was wet but by this stage most of the flowering was complete. The second half of the growing season provided plenty of challenges in the vineyard with one of the wettest February on record. Vintage started early March, which has been a trend over the last 5 years, finishing early April making it one compressed and demanding vintage. Overall, the wines look fruit forward and the potential for some outstanding wines that deserve attention.

We gently press the grapes and cool ferment the juice in a mix of stainless steel vats and neutral, older French oak barrels to enhance the classic Sauvignon Blanc fruit characters. The barrel portion adds texture, balance and increased complexity to the finished wine whilst the tank fermented portion gives it vibrancy and fruitiness.