Sauvignon Blanc Nelson New Zealand
Nelson River in general, and Waimea in particular, have a reputation for highly aromatic wines. Sauvignon Blanc is hand picked from a range of choice vineyards, including the Wells and Robertson blocks, grown to the stony alluvial soils of the Waimea Plains. Waimea Estate has garnered significant interest due to the fruit driven purity, beautifully textured palate, admirable balance and polish. Treated to whole bunch pressing and bâtonnage, achieving a multi dimensional wine, with pure varietal expression, underpinned by subtle texture.
Grapes are harvested and destemmed without any crushing, protecting the aromatic freshness naturally found in Sauvignon Blanc. Some portions were given up to six hours skin contact for added complexity and impact. After pressing the juices are cold settled for three days to achieve low solids prior to ferment. To attain vital aromatic definition, the fermentations are carried out in tank, the musts are inoculated with a range of aromatic yeasts and fermentation temperatures are kept low. For a textural component, some of the ferments underwent frequent lees-stirring for over a month after vinification was complete. Following assemblage, the wine was lightly fined, stabilised and filtered.
Brilliant, light straw in colour. Zesty and racy, this lovely example of Nelson Sauvignon has aromas of gooseberries, green apple and citrus combined with a flinty, mineral complexity. Waimea has become a popular alternative to the Marlborough style, exhibiting the essential gooseberry, lime and capsicum aromas, with a flinty palate adding to the wine's appeal. The acidity tends to be toned down and palate interest is enhanced through skin contact, yeast selection, a range of fermentation temperatures and time spent on lees. Waimea is balanced by a full and textured palate, giving the wine depth and concentration. The wine of choice to accompany the freshest seafood.