Greywacke Sauvignon Blanc 2024 750ml
Only
$23.99
TASTING NOTE
An aromatic salsa-like fusion of ripe summer fruit and fragrant Asian spices.
Nectarines and yellow peaches, rock melon, grapefruit, and a splash of passionfruit – mingled with ginger and lemongrass, jasmine flowers, and cassis. A deliciously ripe and zesty Marlborough Sauvignon with a lemony, citrus thread that finishes crisp and dry.
VITICULTURE
Fruit was sourced from various prime vineyard sites in Marlborough’s Southern Valleys, the central Wairau Plains (specifically in Woodbourne, Renwick, Rapaura, and Omaka Valley). Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using mostly a three-cane VSP (vertical shoot positioning) trellis.
WINEMAKING
Harvested largely by machine during cool (often cold) nighttime conditions, the sauvignon blanc grapes were tipped directly into the tank press and lightly pressed. The resulting juice was cold-settled before fermentation in stainless steel, primarily using cultured yeast for cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in mid-August with an alcohol of 13.0%, pH 3.14, and acidity 7.3 g/l.
Alc 13.5%
TASTING NOTE
An aromatic salsa-like fusion of ripe summer fruit and fragrant Asian spices.
Nectarines and yellow peaches, rock melon, grapefruit, and a splash of passionfruit – mingled with ginger and lemongrass, jasmine flowers, and cassis. A deliciously ripe and zesty Marlborough Sauvignon with a lemony, citrus thread that finishes crisp and dry.
VITICULTURE
Fruit was sourced from various prime vineyard sites in Marlborough’s Southern Valleys, the central Wairau Plains (specifically in Woodbourne, Renwick, Rapaura, and Omaka Valley). Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using mostly a three-cane VSP (vertical shoot positioning) trellis.
WINEMAKING
Harvested largely by machine during cool (often cold) nighttime conditions, the sauvignon blanc grapes were tipped directly into the tank press and lightly pressed. The resulting juice was cold-settled before fermentation in stainless steel, primarily using cultured yeast for cool, slow fermentation. A portion was allowed to undergo spontaneous indigenous yeast fermentation. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in mid-August with an alcohol of 13.0%, pH 3.14, and acidity 7.3 g/l.
Alc 13.5%
