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I made Sauvignon Blanc for years in California, and it
has long been a favorite wine to drink because of its crisp,
refreshing character. I have always preferred my Sauvignon
Blanc in the more vibrant style, without the heavy character
of oak barrels, a style I started to admire coming out of
New Zealand wineries in the 90’s. Well, the seasons in New
Zealand are opposite those here in the Northern Hemisphere,
so when my California vineyards are sleepy and quiet,
awaiting the arrival of Spring – it is Fall in New Zealand
and the grapes are starting to ripen! In 1998 I arranged to
work the harvest in the Northern tip of New Zealand’s South
Island, in a region called Marlborough. I went to study and
experience the winemaking styles and techniques, although
what I discovered is a microclimate that turns the Sauvignon
Blanc grape into distinctive and delicious flavor
reflections. The Cook’s Straight which separates New
Zealand’s two islands, creates a constant funnel of marine
breezes, continually cooling the coastal vineyards. The
soils are rich in calcareous deposits, the benefit of the
island geography. This translates into vigorous vines and
long growing seasons – layers of aromas and flavors that
push the envelope on true Sauvignon varietal character.
 Since
that first harvest I have stopped making Sauvignon Blanc
in California and return each and every vintage to craft
a reflection of Marlborough. I have secured grapes from
2 of the older vineyards in New Zealand both planted in
the 1970’s by true pioneers in the New Zealand wine
industry. The first block is right on the coast in a sub
appellation called Brancott – this piece keeps very
crisp acidity and pronounced aromas of fresh herbs. The
second vineyard is about 10 miles inland from the first
in another sub appellation called Rapaura. This vineyard
is slightly warmer and dryer and gets flavors of
grapefruit, passion fruit and other tropical notes like
guava and lime depending on the vintage. That Rapaura
vineyard also gets riper so the acidity is tamed a bit
and the body of the wine is more mouthcoating. I craft
the two blocks separately in individual stainless steel
tanks at very low temperatures to highlight and never
mask the character of each vineyard. Once the
fermentation is finished I return back to California to
begin farming the new vintage in the Russian River
Valley. In the middle of our summer, their winter, I
return to New Zealand to assemble a final blend of the
two tanks – a layered combination that creates a harmony
between the tropical notes and the fresh herbs,-- the
bright, crisp acidity and the rich mouthcoating texture
that leaves the flavors hanging on your palate. A
unique, exciting expression that can be achieved no
other way and from no other place.
**This wine has another New World feature…the screw-cap
closure! No-it is not a mistake, no-it does not mean
cheap wine, but yes-it does mean that your Sauvignon
will always be bright and fresh and unspoiled by any
tainted cork or oxygen. The New Zealand wine industry
was on the leading edge of finding new closures for
their wines after being so far from the source of good
cork and so far down the list of areas wanting good
grades of cork that they began to experiment with the
air tight screw cap seal. It works really well with the
fresh style of the Sauvignon Blanc from there.
I think by the end of the first bottle you’ll see its
worth traveling half way around the globe to make! |
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AWARDS
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| 2006 |
| Beverage Testing
Institute - 91pts. Gold Medal |
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