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I have hand-selected grapes from my oldest vines and stoniest sites in the Wairau River Valley -coaxing from this unyielding river stone terroir its own individual expression of Sauvignon Blanc. The wine, last crafted in 2009, is only made in the best vintages. Hand-selected bunches, from low yielding vines (5 - 6 tonne/Ha) were whole bunch pressed and the juice either cold settled for a long slow fermentation in tank or directly placed in old oak barriques for fermentation and extended yeast lees aging, lasting 10 months, prior to final preparation for bottling. Minimalistic winemaking to allow the unique terroir to speak directly to you.
This 100% Marlborough, Wairau River Valley grown Sauvignon Blanc is dedicated to my grandfather, James Randall, a pioneer in Marlborough, who passed on to me his farming skills and love of the land. The wine shows a deliciously aromatic yet restrained nose, dry herbs, citrus, elderflower, hint of guava and a subtle ‰ÛÏwet river stone‰ mineral aroma. Richly textured, weighty and showing just a hint of yeast lees complexity, which in balance with its steely minerality and crisp dry acid backbone makes for seamless aging.
‰ÛÏIt might sound ironic when a New Zealand winemaker says it was a challenge to make a Sauvignon Blanc but this is no ordinary Kiwi white wine; it‰۪s his top shelf Sauvignon; made from a half acre of stony vineyard land with no subsoil, so the grapes are smaller and there are lower overall cropping levels. Both these factors accentuate the freshness of the Wairau River‰۪s stony land - as does the use of a yeast in fermentation which is usually reserved for Chardonnay. This is a lovely wine with intensity, body and a very long finish.‰
åÊ‰ϡ‰ϡ‰ϡ‰ϡ Bob Campbell MW
"Nice concentration and attractive minerality lifts this wine above the herd. Attractive mouth feel. Classy Sauvignon Blanc with impressive purity - quite Sancerre-like.‰
4.5 Stars, Michael Cooper
"The 2012, released in June 2013, was tasted just a couple of days after it was bottled in late February 2013, and with a bit of bottle age may earn an even higher rating. From a 0.2-ha block of very stony soils at Renwick, which yields bunches with especially small berries, it was matured on its yeast lees for 10 months. Richly fragrant, it is very fleshy and generous, in a weighty, full-bodied style with deep, tropical fruit flavours, lees-aging complexity and a tight, dry, long finish. Open mid-2013+.‰åÊ