2024 Greywacke Sauvignon Blanc, Marlborough

Enticing aromas of cassis, lemon sorbet and green mango, with a delicate dusting of white pepper spice. On the palate, juicy Winter Cole pear and baked apple pie notes are lifted by fragrant layers of elderflower, yuzu and ripe citrus. An elegant yet striking interpretation of Marlborough sauvignon blanc - textural and opulent, lifted and lingering. 

Fruit was sourced from several prime vineyard sites in Marlborough’s Southern Valleys and the central Wairau Plains (specifically Woodbourne, Renwick and Rapaura). Soil types vary from the young alluvial soils of Rapaura and Renwick, which contain high proportions of New Zealand’s ubiquitous greywacke river stones, to the older and denser clay-loams of the Southern Valleys. The majority of the vineyards were trained using the divided Scott Henry canopy management system, with the balance on a two- or three-cane VSP (vertical shoot positioning) trellis

A relatively dry winter was followed by unsettled spring conditions, including isolated frosts which had the team on their toes monitoring temperatures and directing frost fighting efforts. Minimal damage was sustained, but the intermittent cold nights continued well into spring, disrupting flowering and causing low berry numbers and millerandage (uneven berry size) in some varieties. As summer progressed, El Niño settled into its signature warm, dry conditions and Marlborough recorded a record high of 34.9 C in early February. Extremely low rainfall was recorded throughout the summer, to the point of a drought being declared in mid-March.

Bunch numbers were low across the region from the get-go and the hot, dry summer condensed berry size, so reduced yields were inevitable – but on the flipside the loose bunches minimised disease risk and resulted in immaculately clean, ripe fruit. Marlborough was strutting its classic golden-brown landscape as harvest commenced with hillside pinot noir on the last day of February. The pace ramped up quickly and hand-picked chardonnay was off the vine and into barrel at lightning speed. Sauvignon blanc ripeness levels were excellent across all sites, cooler nights in February stretched out the ripening and led to surprisingly crisp acids given the generous brix levels. The team cooled their heels over Easter and then worked around the clock to cross the finish line at the end of the first week of April.

A superb, near-perfect harvest of pristine fruit with generous depth of flavour across all varieties. Growing degree days tallied 1348, slightly warmer than the long-term average.