"An interesting & attractive wine" Bob Campbell, MW
Intense layers of green apple, citrus & slate as well as undernotes of fresh herbs with black current buds
Goats’ cheese, shellfish & cream based pasta dishes
State of Flux Marlborough Sauvignon Blanc 2019
State of Flux Marlborough Sauvignon Blanc 2019
Accolades
Awarded 94/100 Points & 4 Stars
Bob Cambell, Master of Wine, Real Review, May 2021
Description
- Dry style
- Green apple
- Citrus
- Fresh mineral finish
"Fermented and aged in a concrete egg. The heat generated by fermentation and the shape of the vessel creates convection currents causing the lees to be in a constant state of flux. The result is a mellow, rounded texture and heightened bready yeast lees flavours while the volume of fruit flavour is turned down slightly. An interesting and attractive wine" Bob Cambell, Master of Wine, Real Review, May 2021
"I love the purity of varietal expression that you get from fermenting and aging in the concrete eggs; the wines are complex, textural, yet beautifully fresh. Enjoy!" Natalie Christensen, Chief Winemaker
This Sauvignon Blanc was wild fermented, and spent 11 months in a concrete egg. The result is an incredibly complex and generous wine, with a weighty palate that is also mineral, with purity and presence. Concentrated and weighty, lingering fresh mineral finish. Intense layers of green apple, citrus and slate with undernotes of fresh herbs and black current buds.
The Sauvignon Blanc was selected from a site on their Brackenfield vineyard which is located right on the Awatere River. Being so close to the river it is protected from frosts. The soil is extremely hard, a mixture of river rocks and sand, and very free-draining. This makes the block less vigorous and it requires less management. The resulting fruit is always intense and highly aromatic, with a mineral slatey drive.
This incredibly expressive and aromatic Sauvignon Blanc has been fermented and aged in very limited quantities using a concrete egg. The heat generated through fermentation combined with the shape of the vessel creates convection currents causing the lees to be in a constant state of flux. Block features: Alluvial river terrace edge overlooking the Awatere River 11km inland from the coast.
The 2019 growing season in Marlborough was a hot and dry one. They received small amounts of rain around the end of December, but then no further until late February. These rain events had very little impact on soil moisture levels, but helped to replenish rivers, setting us up nicely to see us through to harvest. Vintage started in mid-March and it provided us with incredibly stable weather with fruit that was full of flavour, naturally balanced acidity and lovely weight. This Sauvignon Blanc was selected from a site on their Brackenfield vineyard which is located right on the Awatere River. The soil is extremely hard, a mixture of river rocks and sand, and very free-draining. There was careful canopy management and reduced trimming due to the dry nature of the block to allow exposure of the bunches in the mornings, whilst still leaving some protection from the hot afternoon sun. The resulting fruit is intense and highly aromatic, with a mineral slatey drive.
Upon arrival at the winery, the fruit was lightly pressed. The clear juice was racked into a 1700L concrete egg for wild fermentation, and kept on gross lees for 11 months. Complex flavours have developed through continuous contact with lees and the resulting wine is incredibly fresh and lifted with a complex, weighty palate that is also mineral, with purity and presence.
Suitable for vegetarians, vegans and a gluten free diet.
Enjoy now, or has the potential to cellar.
Food Pairing: Goats’ cheese, shellfish, cream based pasta dishes.
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