The immediate impression is a barrage of aromas that clearly indicate the wine can only come from Marlborough, New Zealand. The palate is full and fleshy with great length and sufficient acidity to give a clean crisp snap at the end.
Winemakers Notes
The fruit was 100% hand harvested and chilled as whole bunches to two degrees centigrade before desteming to the fermentation tanks. Cold soaking lasted about eight days followed by a relatively warm fermentation also about eight days in duration. A further five days of post ferment warm maceration was allowed prior to pressing. The wine was sent to barrel after a few days of settling and during the barrel maturation two rackings were performed to assist with clarification.
The 2004 vintage was just great – even though we didn’t get the hot January we are used to! Summer ran on late into the season giving us the heat and sunlight required to fully ripen the grapes and give us the all important ‘physiological’ ripeness. We had plenty of fruit but the quality was right up there giving us one of the best Sauvignon’s we have ever made.
