Pale lemon in colour, this Sauvignon Blanc speaks of the complex soils found at our Te Muna vineyard. The elegant aromas of white peach, lemon, blossoms, fresh-cut herbs, and passionfruit follow through to the palate, which is met with crisp acidity. The wine is harmonised by the stoney minerality, subtle salinity, and chalky texture that the old river stones of our vineyards provide.
Vintage Detail
A warm dry season moderated by cool nights allowed for gradual and unhindered ripening of fruit. A great year.
Brix
22 average
Production Level
80 hl/ha average
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Stainless steel tanks, French oak barriques and puncheons
Fermentation
Inoculated and indigenous
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Aug – 24
WINE ANALYSIS
Alcohol
13%
Residual Sugar
3.15 g/l
pH
3.2
Acidity
7.7 g/l
Very pale straw. Precision and purity are hallmarks of the 2023 release. Fresh kaffir lime leaf and white floral aromatics. The palate shows an abundance of fruit intensity in tune with the textural elements and crystalline finish that this vineyard is loved for. Sophisticated and moreish.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
La Nina influenced. Began warm and early with only one substantial frost. Above average rainfall post-Christmas, the season cooled to match the long-term norm.
Brix
21.2 average
Production Level
85 hl/ha average
Whole Bunch
8%
Destemmed
92%
Fermentation Vessel
Stainless steel tanks, French oak cuves and French oak barriques
Fermentation
Inoculated and indigenous
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Jul – 23
WINE ANALYSIS
Alcohol
12.5
Residual Sugar
2.5 g/l
pH
3.23
Acidity
7.5 g/l
Very pale straw. A fresh and exuberant release from 2022 that talks to the vintage. Typical aromas of passionfruit pulp interwoven with kaffir lime leaf. The palate has the textural elements we have come to love in this vineyard, with succulence and sophistication.
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
A warm spring, with minimal frost but a few rain events post-Christmas. A warm start to summer transitioned into a moderate season.
Brix
21.1 average
Production Level
87 hl/ha average
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Stainless steel tanks, French oak cuves and French oak barriques
Fermentation
Inoculated and indigenous
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
Jul – 22
WINE ANALYSIS
Alcohol
12.5
Residual Sugar
4
pH
3.29
Acidity
7.2 g/l
Pale lemon straw. Potentially the greatest release of this wine to date. The nose is abundant with kaffir lime leaf and subtle tropical notes. The palate is electric. The hallmark saline acid of Te Muna and a pithiness to the fruit giving succulence and enhanced drinkability.
Food Match
Bluff oysters, ceviche kingfish, Thai street food
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
A cold and windy spring, resulting in lower than average crops, however followed by a warm summer with cool nights. Pristine and typical.
Brix
21.7 average
Production Level
74 hl/ha average
Whole Bunch
10%
Destemmed
90%
Fermentation Vessel
Stainless steel tanks, French oak cuves and French oak barriques
Fermentation
Inoculated and indigenous
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Jul – 21
WINE ANALYSIS
Alcohol
12.8
Residual Sugar
4
pH
3.11
Acidity
7.3 g/l
Pale lemon straw. Ripe Sauvignon Blanc aromatics with notes of white stone fruit, passionfruit pulp and kaffir lime. The palate is alive with flavour, deep in concentration but with distinct saline acidity arriving at a wine that has both presence and drinkability.
Food Match
Bluff oysters, ceviche kingfish, Thai street food
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Warm and windy till Christmas. Dry and warm throughout the ripening period.
Brix
22 average
Production Level
68 hl/ha average
Whole Bunch
15%
Destemmed
85%
Fermentation Vessel
Stainless steel tanks, French oak cuves and French oak barriques
Fermentation
Inoculated and indigenous
Maturation
5 months
Fining
Yes
Filtration
Yes
Bottled
Sep – 20
WINE ANALYSIS
Alcohol
13.3
Residual Sugar
3.6
pH
3.13
Acidity
6.8 g/l
Pale lemon straw. Ripe Sauvignon Blanc aromatics with notes of white peach, citrus blossom, honeysuckle and kaffir lime. Harmonious and rich on the palate with ripe citrus and fresh apple and a layered, dry, textural feel.
Food Match
Bluff oysters, ceviche kingfish, Thai street food
Recommended Cellaring
1 to 4 years from vintage
Vintage Detail
Dry, warm and long. Perfect.
Brix
21.7 average
Production Level
95 hl/ha average
Whole Bunch
12%
Destemmed
88%
Fermentation Vessel
Stainless steel tanks, French oak cuves and French oak barriques
Fermentation
Inoculated and indigenous
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Aug – 19
WINE ANALYSIS
Alcohol
12.6
Residual Sugar
3.8
pH
3.2
Acidity
6.4 g/l
Pale straw with a green hue. Aromas of lime zest, white blossom, Thai basil and river stones. The lovely varietal definition on the palate with persistent flavours of fresh citrus and green apple and a refreshingly dry finish.
Food Match
Fresh seafood
Recommended Cellaring
1 to 3 years from vintage
Vintage Detail
Warm, humid season. Early harvest.
Brix
20.1 average
Production Level
82.8 hl/ha average
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Maturation
4 months
Fining
Yes
Filtration
Yes
Bottled
Aug – 18
WINE ANALYSIS
Alcohol
12.6
Residual Sugar
3.1
pH
3.36
Acidity
7.6 g/l
Pale straw with green hue. A precise aromatic expression of Marlborough Sauvignon Blanc. Ripe lime and green apple notes meld with fresh herbs and a hint of flowing spring water. The wine shows lovely balance across the palate with attractive fruit purity which is carried long towards the chalky, textural finish.
Food Match
Fresh seafood
Recommended Cellaring
1 to 3 years from vintage
Vintage Detail
Warm and dry, early.
Brix
20.7 average
Production Level
89 hl/ha average
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Closed top stainless steel tanks
Fermentation
Inoculated
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
July – 17
WINE ANALYSIS
Alcohol
13.1
Residual Sugar
3.8
pH
3.23
Acidity
6.9 g/l
Pale straw with green hues. Fresh notes of lime, white peach, jasmine and a hint of nettle. Softly structured with crisp acidity carrying the wine long across the palate towards a dry finish.
Food Match
Fresh seafood
Recommended Cellaring
1 to 3 years from vintage
Vintage Detail
Warm and dry, early.
Brix
21 average
Production Level
106 hl/ha average
Whole Bunch
0%
Destemmed
100%
Fermentation Vessel
Open top stainless steel tanks
Fermentation
Inoculated
Maturation
3 months
Fining
Yes
Filtration
Yes
Bottled
July – 16
WINE ANALYSIS
Alcohol
12.9
Residual Sugar
3 g/l
pH
3.21
Acidity
7.2 g/l
Wine Club
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