Jackson Estate Stich Marlborough Sauvignon Blanc 2020

Jackson Estate Stich Marlborough Sauvignon Blanc 2020Dry style Zesty citrus Stonefruit Crunchy acidity "Showing good intensity, this wine was estate grown at sites in the central Wairau Valley and the Waihopai Valley. Crisp and youthful, it is strongly varietal, with fresh tropical fruit and herbaceous flavours that linger well" Winestate Magazine, 2021 "Delicate muted style, refreshing with lime flavour and attractive fruit sweetness. Supple with a long juicy finish" International Wine Challenge, 2021

• Dry style
• Zesty citrus
• Stonefruit
• Crunchy acidity

"Showing good intensity, this wine was estate-grown at sites in the central Wairau Valley and the Waihopai Valley. Crisp and youthful, it is strongly varietal, with fresh tropical fruit and herbaceous flavours that linger well" Winestate Magazine, 2021

"Delicate muted style, refreshing with lime flavour and attractive fruit sweetness. Supple with a long juicy finish" International Wine Challenge, 2021

On the nose various notes of florals, ripe white stone fruits and zesty citrus. This follows through to the pallet with the same fresh zesty citrus and succulent stone fruit, continuing with an underlying lees driven textural backbone and mineral concentration. A perfectly balanced and crunchy acidity gives the wine lift, presence and poise.

Fruit was sourced from otheir 3 estate vineyards on the Central Wairau Plain and in the Waihopai sub regions.

Vintage 2020 was one of the best in recent years. Warm weather leading up to and including Christmas meant they had fruit that was in advance of the long-term average. With warm weather and dry days leading into the harvest they were able to pick fruit that was physiologically ripe with a crunchy acid and fresh complexity.

All blocks were harvested in the early hours of the morning to reduce field heat and enhance flavor. Individually pressed to tank the batches were settled for 72 hours before racking the clear juice off for ferment. Juice was warmed and then inoculated using only the best cultured yeast strains to enhance and complement the pure fruit character of our vineyard sites. Average fermentation lasted 3 weeks at mid to low temperatures to maximize aroma and flavor. Post fermentation the young wines were aged on light lees for up to 5 months prior to being blended and prepared for bottling Mid October 2020.