• Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard
  • Kinabeach Vineyard

Sauvignon Blanc

2013

Tasting Notes

A floral nose of wild apple blossom is carried by a gentle spring breeze through a dried meadow of alpine grass. The palate is linear and focused with an abundance of minerality like that found in high-altitude mountain streams. Fresh and revitalising, the wine delicately shows sour limes over the slightest suppression of mixed herbs. Tart acidity cuts through perfumed citrus fruit character to create a rounded wine of great subtlety.

The Season

Hot and dry weather patterns for the majority of the season combined with low rainfall set up near perfect growing conditions. High temperatures with minimal disease pressure in the Estuary Block allowed for ripe fruit of high quality. Rainfall events in late March and early April provided the main challenge of the season.

The Vineyard

The majority of vines sit on a north facing aspect amongst all day sunshine and afternoon sea breezes. The temperate climate and Moutere clay gravels along with a rich top soil create a unique maritime terroir for growing premium grapes. Vines are pruned to two canes on a VSP trellis system with no irrigation. Ripening is encouraged with an extensive canopy management regime all done by hand.

Winemaking

The grapes were harvested, destemmed, sorted and then gently crushed and pressed with minimal skin contact. Yeast strains were used to conduct fermentation in stainless steel tanks under a tightly controlled temperature regime to conserve delicate aromatics. The wine was left on lees and 5% was barrel fermented and re-blended into the mother wine to add texture across the palate. The wine was bottled early August 2013.

Cellaring Potential

This wine was released on 30 September 2014 and will reward further cellaring of 1-2 years.

Foodmatching

Nelson paddle crab with butter and a twist of lemon; pan fried fish in lemon infused olive oil with salt and pepper; Fresh broiled lobster with garlic and butter; Caesar chicken salad with a white wine vinaigrette; herb encrusted chicken breast over whipped potato mash and assorted roasted vegetables; potato gnocchi with asparagus and béchamel sauce.