Inspired by Michael Seresin's own connections and interests, we are a new world winery with an old world approach - we are in no hurry when it comes to our wines. We let the wild yeasts that live in our vineyard ferment the grape juice into wine. Working this way does take a little more time, but we get wines with added savouriness and with more mouth watering textures and flavours. They also show a unique sense of place. We let all our wines spend time in barrel or bottle before release. Good things come to those who wait.
Sourced from our old vines that thrive on river silt terraces in the Central Wairau Valley as well as our clay-rich Raupo Creek vineyard, which has a gentle north-west facing aspect, settled in the centre of the Omaka Valley. Both vineyards are managed following Organic and Biodynamic principles.
Six parcels of fruit, from across our two vineyards, were hand harvested and whole bunch pressed. The free run juice was settled naturally then transferred to either a small stainless steel vessel or old French oak vessel, whereby each parcel undertook and completed fermentation naturally. After a long period of fermentation (8-16 weeks) each parcel was racked and topped, with a small addition of SO2. The parcels then remained on lees for 9 months, were then blended, stabilised and filtered. A small portion of SÃ©millon (8%) is included in the blend, the portion of barrel fermentation and ageing is 15%.
Mouthwatering acidity and soft, juicy tropical notes make this a standout New Zealand Sauvignon Blanc, more sophisticated than many: there's gooseberry and a spritz of citrus but also soft yellow peaches, tangy passion fruit and minerality.
A brilliant pairing with French bistro salad served alongside warm goat cheese croutes, or pan fried cod with beans and chard.