Rapaura Springs grow and source grapes from across all of Marlborough’s sub-regions and then make excellent wine with minimal intervention from the wine making team.
This approach allows them the opportunity to capture and deliver all of the wonderful flavours Marlborough has to offer.
The 2018 growing season in Marlborough was not without some challenges. December gave perfect flowering conditions, January was one of the warmest on record, February delivered some rain and March was characterised by extended dry periods and high sunshine hours. Despite all this, the fruit ripened nicely on the vines, earlier than normal, to give clean, ripe and intensely flavoured fruit come harvest in April. Once harvested, the fruit was gently pressed and the juice fermented at cool temperatures to capture the vibrant fruit flavours from the vineyards. Rapaura Springs Sauvignon Blanc has a broad range of fine fruit flavours from each of the Marlborough sub-regions.
Winemakers Tasting Note – 2018
“Our 2018 Marlborough Sauvignon Blanc displays lifted passionfruit, lychee and pink grapefruit aromas with herbal and zesty citrus notes. A pure and vibrant wine with layers of delicious tropical citrus fruits and gooseberry flavours. Pure, fresh and vibrant fruit flavours and crisp acidity combine to deliver a long and refreshing finish. A quintessential Marlborough Sauvignon Blanc.” Michael Bann
From Seifried’s Rabbit Island Vineyard which is situated on a wide river flat. The soil is gravelly sandy loam, which is very sandy and free draining. These vineyards are about 1.5 kilometres from the sea, which helps moderate temperatures.
Fermented in stainless steel tanks to capture the natural tropical fruit characters of the grape variety, without influence from oak.
Bright and fresh with white peach, apricot and floral aromas on the nose. The palate has ripe fruit entry and very clear, clean fruit characters which linger on the long finish.
The grapes were selected from vineyards in Marlborough’s Wairau Valley and the neighbouring Awatere Valley. The vines ranged in age from 18 months to 15 years bringing a mix of youthful vigour and depth of flavour.
The grapes were machine harvested in the cool of the evening and overnight to preserve flavour and pressed immediately with minimal skin contact. Fermentations were carried out at low temperatures and when all tanks had completed fermentation they were proportionately blended, fined, stabilised and bottled.
Lovely pale yellow. Tropical melon and pineapple aromas, passion fruit and lifted citrus aromas. A mouth-filling wine packed with fruit sweetness balanced by mouth-watering acidity and a fresh, zesty, lingering ﬁnish.
The Pinot Noir is from Seifried’s Brightwater and Rabbit Island Vineyards.
Brightwater Vineyard is situated 15 km from the coast and is sheltered from the south by the Richmond ranges. The ‘soil’ is a combination of rocks and boulders which is very hard on the farm equipment but vital for holding the warmth of Nelson’s sun.
Rabbit Island vineyards are situated on a wide river flat. The soil is made up of gravelly sandy loam and free draining. The water table is relatively high ensuring adequate underground water.
The grapes were picked and then underwent a five day cold maceration period before being inoculated for fermentation. The cap was plunged 2-3 times daily during fermentation. A further 3-6 days of skin contact followed the fermentation period before the wine was drained to oak barrels for an immediate malolactic fermentation and ageing.
The Old Coach Road Pinot Noir is warm and varietal. Summer berry fruits, notes of plum and gentle savoury spices define the nose and palate. The wine has a long, warm, generous finish that lasts on the palate.
Pioneers of Nelson winemaking, Hermann and Agnes Seifried planted their first vineyards in 1973. Today Seifried Estate is one of New Zealand’s leading family owned wineries.
The majority of the fruit in the Seifried Pinot Noir comes from their Rabbit Island Vineyards which are only about 1.5 km from the sea. The Pinot vines are now over twenty years old, and showing great maturity and depth of flavour in the fruit. The parcels of grapes were picked incrementally at the peak of flavour and phenolic ripeness, which occurred during April. The de-stemmed fruit had a three – five day cold maceration period before individual parcels were inoculated with selected yeasts for fermentation. Throughout fermentation plunging occurred twice daily and was tapered off to once daily during the five – six day post-fermentation maceration. The young wine was drained to new, one and two year old French barriques for malolactic fermentation and barrel ageing for 12 months.
The 2017 Seifried Nelson Pinot Noir is a nicely balanced wine with a nose showing ripe, sweet berry fruit characters alongside savoury undertones. The palate is broad and full with a spectrum of flavours and an appealing dried herb background. A lengthy finish lingers on the palate.
Greywacke (pronounced greywacky) is the exciting solo venture of Kevin Judd, who was formerly the chief winemaker at Cloudy Bay for 25 vintages, and was instrumental in creating the international recognition which New Zealand wines enjoy today. The name ‘Greywacke’ was adopted by Kevin for his first Marlborough vineyard located in Rapaura in recognition of the high prevalence of rounded greywacke river stones in the soils there.
Once harvested, the grapes were pressed relatively lightly and the resulting juice was cold settled prior to fermentation. The majority of the juice was fermented cool in stainless steel tanks using cultured yeast. A portion was allowed to undergo spontaneous indigenous yeast fermentation using slightly warmer fermentation regimes. All individual vineyard batches were left on lees and kept separate until late July, when the blend was assembled. The wine was bottled in late August.
A fusion of sweet scented fruits – nectarines, peaches and pears with a dash of orange zest – intermingled with a floral perfume reminiscent of jasmine and citrus blossom. A generous palate with citrus and cassis flavours, deliciously ripe and succulent, finishing with that classic Marlborough zing.
The grapes for this wine are sourced from excellent cool climate vineyards in the Marlborough (70%) and Central Otago (30%) regions of New Zealand’s South Island.The grapes were all harvested in the cool of night or early morning and promptly delivered to the winery to optimise fruit quality.
The grapes were crushed then cold soaked on the skins for five days. The wine was then inoculated with a mixture of pure and wild yeast strains to gain maximum flavour and complexity. Once fermented dry, the wine was pressed off the skins into tank and 60% of the blend went into a combination of old and new French oak barrels for eight months. All of the wine went through malolactic fermentation.
Mild red with a slight purple hue. Rich, ripe aromas of strawberry and cherry are complemented by hints of toasted spice. Vibrant, fresh, dark fruit flavours of plum and blackberry provide a pleasant sweetness underpinned by nuances of cocoa and coffee. Silky soft tannins give structure and weight to the wine. The enjoyable, long finish allows you to savour the wine long after it has left your palate.
Burn Cottage refers to the name of a road that this 24 hectare property sits on near Cromwell in Central Otago. The estate, once a sheep paddock, was purchased by Marquis Sauvage in 2002 who started planting Pinot Noir in 2003.
The Moonlight Race Pinot Noir is from fruit produced on Burn Cottage’s own biodynamic farmed estate vineyard, along with two other vineyards in the Central Otago region. One site is farmed sustainably and another organically with some biodynamic input. The mix creates a vibrant reflection of classic Central Otago Pinot Noir.
The name “Moonlight Race” comes from a water channel, or “race”, that runs through the property that was created in the early years of European settlement to bring water down from the mountains.
The Pinot Noir for “Moonlight Race” underwent indigenous yeast fermentation for around 17 days, with 15% of the fruit kept as whole clusters. Tanks were hand plunged three to four times per day during fermentation. After 12 months in French Oak barriques (20% new) the wine was bottled, unfiltered.
The nose shows a myriad of herb and spice undertones interwoven with layers of ripe summer berries. The palate is both generous and restrained, with plump and supple tannins that are supported by a mix of plum, dark cherry and red fruit flavours. The finish is long, the wine showing lovely fruit purity and definition.
Copyright 2014 | Richard Granger Fine Wine Merchants