These guys have taken classic Marlborough savvy and refined it. There’s all the flavours you’d expect, but rather than turning your tongue into a punchbag for passionfruit, it’s decidedly more subtle. There’s tropical fruit to tantalise, and a good bit of gooseberry for a clean, crisp finish. It ought to be paired with oysters, really, or sizeable seafood spreads. Bright and crystal clear, it’s sauvignon blanc but noticeably top-tier.
“Brilliant straw-yellow with lemon-green hues, a little lighter edged. The nose is light and a little restrained in expression unfolding tropical fruit with passionfruit, fresh herb detail and thirst-quenching mineral notes. The aromatics build in depth with aeration. Dry to taste and medium-bodied, the palate has sweetly luscious, but taut flavours of passionfruit along with tropical fruit notes, fresh herbs, unfolding nettle and cut-grass elements. The mouthfeel is fresh and lively and the wine flows with good energy and tension along a fine line, leading to an elegant, lingering finish. This is a sweet-fruited Sauvignon Blanc with passionfruit and tropical fruit, cut-grass and nettle flavours on a fresh, but taut palate. Serve with Pacific Rim fare over the next 2 years. 60% of the fruit from the ‘Home’ vineyard, Wairau Bar and 40% from ‘Redwood Hills’ Awatere, fermented in stainless-steel with 10% of the fruit hand-picked, WBP and fermented in 320 L French cigar-shaped barrels to 13.0% alc. and 3.6 g/L RS. 17.5/20 Nov 2018”
It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Sauvignon Blanc
- Serving Temp.
From the producer
This wine delivers aromatics of citrus, stone fruit, florals and nettles. The palate is concentrated and vibrant, with gooseberry, tarragon, black current and nectarine flavours. This wine possesses lovely mid-palate weight and texture, with a refreshingly crisp finish supported by some intriguing mineral and flint notes.
The fruit from the MacDonald Home Vineyard came from the Seaside Blocks which are compositionally higher in sand and shingle and have less organic matter. These blocks tend to give passionfruit and tropical flavours with nice bright acids. The naturally low vigour, low yielding Redwood Hills vineyard in the Awatere Valley produces wines with strong textural and mineral elements. This cooler site results in wines which exhibit concentration, fresh acidity and great length.
The fruit for this wine was harvested from the best block from each of our two main Sauvignon Blanc vineyards. These blocks were selected for their great fruit expression as well as low cropping, and early ripening characteristics. The blocks were fermented separately, mostly in stainless steel tanks, before blending and then aging on light lees. 10% of the blend was handpicked, and whole bunch pressed directly to barrel, to ferment in 320L French cigar-shaped barrels.
Marlborough is the famous region that has rocketed NZ into the world wine scene. For good or for bad, the wine that hails from here is distinctive, exploding with aromatics and quality and balance are only improving. Located at the top of the South Island, there is no doubt that Marlborough is the epicentre of the New Zealand wine industry - a region synonymous with some of the world's best Sauvignon Blanc, Pinot Noir and Chardonnay. The distinctive conditions of Marlborough - warm, sunny days and cold nights allow winemakers to unleash the unique expressions of grape, not seen anywhere else in the world.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Basil pesto pasta
- 375g dried linguine pasta
- 1 cup fresh basil leaves
- 2 tablespoons pine nuts, toasted
- 1 garlic clove, crushed
- 2 tablespoons grated parmesan cheese
- 1/4 cup extra-virgin olive oil
- Shaved parmesan cheese, to serve
- Cook pasta in a saucepan of boiling salted water, following packet directions until tender. Drain. Return to pan.
- Meanwhile, process basil, pine nuts, garlic and parmesan, scraping down sides occasionally, until almost smooth.
- With motor running, add oil in a slow, steady stream. Process to combine. Season with salt and pepper.
- Add pesto to pasta. Toss to combine. Serve