The 2019 Private Bin Sauvignon Blanc showcases everything fresh and vibrant about Marlborough. Initially, the classic Awatere aromas jump out of the glass, such as lemongrass, jalapeño peppers and fresh herbs. The cool climate in the Awatere Valley is influenced by Mt Tapuae-o-uenuku and the cool alpine winds and fresh sea breezes protect the natural acidity in this wine. In contrast, the Wairau Valley has warmer summer months, with dry nor-westerly winds influencing vineyards to produce a pungent Sauvignon Blanc with ripe citrus and tropical fruit flavours.
Warmer vineyard sites in the Wairau Valley contribute richness and riper tropical flavours, whereas cooler Awatere Valley vineyards provide the zingy acid structure and pungent herbal aromatics.
Fruit set in the cool spring weather was lower than usual, resulting in the development of open bunches with small flavourful berries. From January onwards, Marlborough experienced a summer of the century, with a spell of long hot dry weather with moderately cool nights providing the perfect environment to ensure physiological and flavour ripeness whilst retaining freshness.
The fruit was crushed, pressed and settled for 48 hours before removing the press solids from the clear juice for fermentation. Both neutral and aromatic yeast strains were used to aid in intensity. Fermentation was undertaken at 12-14° C to maintain flavour and aroma retention. After a short period of resting on yeast lees post fermentation the wine was filtered and bottled to capture its vibrancy and freshness - the essence of quality sauvignon blanc.
- Grilled and Roasted White Meats
- Salads and Picnics