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.
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.
Named after Agnes Seifried, “Sweet Agnes” is 100% Riesling. The grapes were hand selected at the peak of ripeness with a large portion of the fruit shrivelled and raisined, caused by natural dehydration. The grapes were then gently pressed to release a very concentrated intensely flavoured juice. The grapes were picked, pressed and fermented in batches as grapes were selected during successive passes through the vineyard.
Sweet Agnes Riesling has bright pure concentrated fruit characters with citrus peel and floral elements. Palate entry is full and luscious with gorgeous zesty acidity as well as hints of honey defining the palate and balancing beautifully with the concentration and natural sweetness.
The name of the winery dates back to the earliest days of European settlement in this part of New Zealand. Raising sheep was very important and shepherds’ dogs sometimes became lost or wandered off, eventually breeding to form a marauding pack that attacked the same flocks they were meant to be protecting.
These dogs lived on the tussock and scrub covered southern hills that became known as Dog Point. This landscape was, and still is, characterised by the iconic New Zealand native plant the Ti Kouka or “cabbage” tree which is also an established feature of the Dog Point property and appears on the wine label.
Dog Point Vineyard combines the considerable wine-growing experience of Ivan Sutherland and James Healy who set up Dog Point in the early 2000’s.
Ivan and James met while working at Cloudy Bay Vineyards and quickly established an enduring friendship along with an appreciation of good wine. Ivan was Cloudy Bay’s viticulturist for 18 years and in the latter years a Director while James was the Company’s Oenologist for 12 years. Together they ran the vintages for a number of years and played an integral part in the evolution of the Cloudy Bay brand.
Bright pale straw with green highlights, the nose has distinctive varietal character with ripe tropical fruits, enticing aromas of melon and lemongrass, complimented by a citrus backbone with underlying flint and minerality.
A soft textured palate with an appealing purity of fruit and intensity of flavour, leading to a long finish refreshingly balanced with lingering acidity.
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.
Copyright 2014 | Richard Granger Fine Wine Merchants