Harvest 2014 was notable for the excellent quality of fruit produced thanks to a season that was warm and dry for Nelson. Excellent concentration of flavours and ripeness levels were reached several weeks earlier than expected, resulting in an early start to harvesting in the second week of March. Fortuitously this meant that when more than 200mm of rain hit the upper South Island mid-April our fruit was now juice, happily fermenting in the winery.
Over a period of eight days late March-early April the parcels of fruit for this wine were collected from five of our Estate vineyards, all of them based on the stony Waimea Plains. Prior to harvesting, each vineyard parcel was scrutinized for the attributes it would bring to the final blend and once chosen scheduled in for harvest very early morning so to arrive at the winery cool - protecting the precious aromatics. Once at the winery the fruit was quickly processed to the presses. Pressing was monitored so to separate free run and lightly pressed juice from hard pressed juice. The press cut being made when extraction of flavour was good and just light dusty phenolics were beginning to show in the juice. Our goal being to maximize the fresh aromatics typical to Sauvignon, and also create a delicate phenolic structure to support the flesh of the wine.
The juices were then cold settled to obtain a clarified juice and then inoculated with yeast chosen for its ability to contribute to the aromatic profile. The ensuing ferments were carefully mothered and arrested when the individual wines were harmonious. For a textural component to the wine, a small percentage of the final blend was aged on fine lees. Come late June each wine was carefully graded and the most expressive yet convivial blend was decided upon. The wine was then carefully finished ready for bottling late July. May you enjoy drinking this wine as much as we have enjoyed making it!