The vineyards of southern France are as abundant in wildlife as they are in vines, which carpet the land from the mountains to the sea. Working closely with growers we have complete control over quality ensuring that the natural flavours that this incredible terroir offers are carried all the way through to the glass. Created by Master of Wine Liam Steevenson and the Vineyard Productions The vineyards of southern France are as abundant in wildlife as they are in vines, which carpet the land from the mountains to the sea. Working closely with growers we have complete control over quality ensuring that the natural flavours that this incredible terroir offers are carried all the way through to the glass. Created by Master of Wine Liam Steevenson and the Vineyard Productions winemaking team.

Tasting Notes Wild strawberries and raspberries continue onto the crisp and refreshing palate, where they are complemented by grapefruit and floral notes.

• Alcohol – 12.5%
• Residual Sugar – 1.2g/l

winemaking team.

Destemmed and crushed, free run juice and first two presses blended. Maceration of must for 5 days with SO2 addition. Cold settling. Alcoholic fermentation at 16 °C. Aged in concrete tanks for 2 - 12 months.

Sauvignon Blanc 2019

80% of our Wairau fruit comes from a single vineyard on Kerseley Estate on Dillons Point, with the final 20% coming from Alice Mills Vineyard in the heart of the lower Rapaura/Grovetown subregion, showing a similar soil type to Dillons Point. 

Dillons Point is a relatively easterly vineyard site, and its microclimate is heavily maritime influenced, being less than 3.5 miles from the sea. This specific site sits on the banks of the Opawa River and therefore with a naturally high water table it is unusual in that the vineyard is not irrigated. The Kerseley Estate vineyard is visually beautiful, with a very individual character, quite different to the rolling plains of Marlborough. The heavy soil of this site combined with the effects of the sea, mean that the vineyard, which is naturally low yielding, produces noticeably concentrated fruit flavours with real mineral intensity.

The Alice Mills vineyard is nowhere near as fertile, giving more citrus and wet stone notes, as opposed to the jalapeno and passionfruit characteristics of Dillons Point. It is our intention to create wine that showcases the classic Wairau style, whilst at the the same time highlights the intensity and elegance of these individual sites.

Tasting Note

An aromatic, yet delicate Sauvignon Blanc with elegant aromas of melon and guava topped off by bright gooseberry notes.

• Alcohol – 13.5%

El Garbi 2018 White Grenache

From 30 year old vines growing at high altitude Garnacha Blanca ripens to perfection, developing lifted apricot and white stone fruit notes. The weight of fruit on the palate is tempered by the oak; 100% new from the finest Boutes tonneliers in Bordeaux, adding a spicy complexity and structure to the already phenolic nature of the wine.

Garacha Blanca has a reputation for richness and opulence. At this altitude with acidity retained, this wine shows an incredible minerality, giving the wine unexpected elegance and an ability to age in bottle.

Winemaking

The grapes, previously destemmed, are then gently pressed. This gentle pressing sees us extract only 50% (approximately) of all the juice available. The fermentation and ageing take place in top quality 500l French oak barrels. Ageing on lees for 5-6 months post-fermentation, helps build both texture and aromatic interest into our Garnacha Blanca. To ensure that we have sufficient blending material to deliver the complexity that is the hallmark of el Garbi, these barrels range from new through to three years old. After four years they are transferred across the cellar to help in the maturation of el Garbi Tinto.

Taste

Textured and long on the palate with flavours of toasted brioche, fennel and aniseed. Aromas of apricot, golden delicious apple and subtle baking spices.

Technical Details:

• Alcohol: 14%
• Residual Sugar: <0.5g/l
• Total Acidity: 6.5g/l