The grapes are sourced from estate vineyards in Marlborough, two in the lower Awatere valley, and one at the base of the Waihopai valley.
The soil type is predominately aged alluvial loams containing some clay over stone. Dependent on vigour, the vines were pruned to two, three or four canes and trained in a normal vertical shoot position. Ideal flowering conditions, followed by a warm dry summer, meant the grapes were picked in perfect condition. As the vine vigour determines the crop load, the yield was an average of 3 tonnes per acre. Harvest occurred in the first week of April.
All of our estate fruit is batch produced in small amounts, vineyard variability determines the size of the batch. Machine harvested in the cool Marlborough mornings, the batches are fermented separately till dry. Then post fermentation the best batches are selected for the Loveblock blend.
Colour: Water white with a hint of green and gold.
Aroma: Lifted aromatics with white peach, passionfruit and citrus notes.
Palate: Explosive palate with white peach, underscored with tropical fruits and linear acidity.
Serve at: 45-50°F (7-10°C)
Cellar: 5 to 7 years
TA 6.7 g/l
Residual sugar 5.8 g/l
Sashimi, oysters, soft shell crab, lemongrass based dishes and new season asparagus.
Winemaker: Kim Crawford
Tasted: November 2014
Varietal: Sauvignon Blanc
Region: New Zealand
Although it makes just one-tenth the wine of neighboring Australia, this country’s production is increasing every year. Its white wines are generally unoaked with pronounced flavor, rich texture, and high acidity. The South Island’s renowned Sauvignon Blanc is so distinctive that it can be compared to asparagus, limes, grass, or passion fruit. This region also excels in intense Chardonnays and Pinot Noirs. Cabernet Sauvignon grows well on the North Island, yielding an intense, berry fruit. There the Pinot Noirs are rich and the Chardonnays are soft and ripe but well balanced.