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The
background to any wine is viticultural.
Sauvignon Blanc is a vigorous variety with
excellent budburst characteristics producing
tiny bunches of grapes that can be intensely
flavoured. In the varietal flavours are so
fragile however that in warm ripening conditions
they simply evaporate as fast as they are
formed. To conserve what is there one chooses a
cool ripening environment at the margin of
viticultural possibilities like Marlborough on
the South Island of New Zealand at latitude 42
degrees south and stony inhospitable soils that
will reduce the vigour of the vine and retain
warmth. The story of the success of New Zealand
in capturing international attention for this
variety over the last 20 years is one of epic
success that has changed the preconceptions and
expectations of the wine world. It is a
brilliant ‘New World’ wine story.
Karridale at 34 degrees South is warmer in it’s
ripening period and more subject to damaging
incursions of warm air from the north east but
has marked advantages over locations to the
north and east. We are encouraged by the
flavours we see in the grape and are holding a
watching brief. We expect to produce good stuff
in favourable years. In general the styles will
be less aromatic, more inclined to the green
spectrum and more full bodied in constitution
than those of New Zealand. I believe that yeast
contact and a little oak will be required and
the wine should be built to last rather than
consumed young.
Most Sauvignon Blanc’s are made in stainless
steel tanks, however this Sauvignon Blanc was
100% fermented in French oak barrels – a style
the French refer to as Fume’. After fermentation
the wine was aged on its yeast lees for 9 months
with weekly lees stirring. These techniques are
used to give the wine greater complexity,
improved mouth feel and greater aging capacity.
This is an uncompromisingly bone dry wine with a
crisp acid backbone. It is very definitely a
wine to consume with food and will deliver
pleasure in the process.
Mark Warren has his word: Even after 12
months bottle age this wine looks incredibly
fresh. Lifted aromatics of gooseberry, grass and
a hint of lanolin with a steely minerally edge.
The palate is tight and fine with good acid
structure. This wine is dry and long with all
the aromatics being delivered on the palate and
a crisp acid finish.
Current Vintage: 2004
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