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Henry Best was a highly industrious merchant and butcher who serviced Ararat miners during the Victorian gold rush. He planted thirty hectares of vine along Concongella Creek in 1866 and constructed a commercial cellar wineworks which continue to process the most spectacular vintages until the present day. The heirloom plantings of Henry Best remain productive, as some of the most historically significant rootstock in the world. Home of the Jimmy Watson 2012 Trophy, Royal Sydney 2013 Australian Wine Of Year, James Halliday 2014 Wine of Year, Distinguished and Outstanding Langtons Classifications. Remarkable for a style that's all their own, chiselled, brooding and black. Best's Great Western endures as one of the new world's most preeminent, yet bewilderingly soft spoken viticultural estates. Just quietly, the wines are conspicuously under priced and of exceptional value... Carn the concongella cabernet»

Ra Nui Marlborough Sauvignon Blanc CONFIRM VINTAGE

Sauvignon Blanc Wairau Marlborough New Zealand
Ra Nui believe that the wine is in the grape, focus is primarily on the vineyard, everything that comes after is meant to capture and preserve quality of fruit. Grapes are grown to the time honoured traditions of healthy soils, ample sun and good old fashioned love of the job. Much of the harvest is picked by hand, to be treated to a combination of new and old world vinification techniques, the ultimate aim being being to achieve a Sauvignon Blanc as articulate as a cornucopia of freshly cut fruit, decidedly Marlborough in a glass.
Available by the dozen
Case of 12
$299.00
Sauvignon Blanc is sourced from three Wairau sites. Cob Cottage is at the southeast corner of the valley, on the road just south of Blenheim. Summer Valley vineyard lies 800 metres to the south of Cob Cottage and is a particularly warm microclime. Roughan Lee is a small block that lies between the township of Renwick, in the heart of the valley, and the banks of Omaka River. Fruit is immediately transported to the winery, passed through a receival bin and straight into the press. Juices are cold settled over forty eight hours and racked away from gross lees before inoculation to an aromatic strain of yeast. A long cool ferment follows, a portion in French oak barriques for several months on fine lees.
Clear, brilliant pale straw. The nose exhibits initial citrus characters which then give way to more dominant tropical fruit characters, passionfruits and mango. On the palate the tropical flavour is stronger still with pineapple and pear, crisp acidity and a lengthy finish. A full bodied purist style of Marlborough Sauvignon Blanc to accompany consomme, fresh fishes or wet cheese.
Ra Nui
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