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Halls Gap Vineyard was planted 1969, along the steep eastern slopes and parched rocky crags of Grampians Ranges, at the very beginning of a renaissance in Victorian viticulture. Since early establishment in the 1860s by the noble Houses of Seppelt and Bests, the region had earned the most elite peerage, a provenance of extraordinary red wines, bursting with bramble opulence and lined with limousin tannins. The Halls Gap property had long been respected as a venerable supplier to the nation's most illustrious brands. Seppelt and Penfolds called on harvests from Halls Gap for their finest vintages. Until 1996, when it was acquired by the late, great Trevor Mast, who was very pleased to bottle Hall Gap's fruit behind the exhalted label of Mt Langi Ghiran. Halls Gap joined the tally of Circe estate vineyards in 2013, whence it yields a wine that's earmarked for icon status by the most discerning industry pundits, now branded under the cryptic moniker of Fallen Giants... Land of the fallen giants»

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.
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