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In a Nutshell
Crisp and characterful, a proper reflection of the unique Gladstone terroir.
A typical Wairarapa Sauvignon Blanc nose of Granny Smith apples and green pepper. There is a citrus note of lemon peel that complements the mineral undertones and length of the palate. The wine is crisp and fresh with a restrained elegance. Drink now, or cellar for up to two years.
The grapes were grown at the Boyd, Cliffs, Dakin's Road and home blocks. The vines are all trained with 3-cane VSP trellis systems that allow optimal ripening with sufficient sunlight penetration and air movement through the canopy. After several years of careful management these vines now almost self regulate to give an optimal balance of crop size and ripening. We used a combination of hand picking and machine harvesting depending on the site, and processed the fruit with care to maximise quality and site expression.
The grapes arrived at the winery in perfect condition and were quickly processed to prevent loss of quality. We used a soft pressing action to ensure harsh tannins weren't extracted from the skins. The juice was chilled to 8C for three days to enable cold settling and remove any unwanted solids. We then fermented the clean juice in two separate stainless steel tanks at different temperatures to give a greater complexity of flavours. The wine remained on the lees for two months after fermentation to help build the palate-weight and texture before final clarification and bottling.
Christine Kernohan has lived in New Zealand 40 years, but her peaceful idyll in Gladstone hasn’t dimmed her feisty Scottish provenance let alone the accent.