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.
The grapes are sourced from vineyards predominantly in the Gimblett Gravels along with some from the larger Hawkes Bay region. The soils are deep river gravels, left by the Ngaruroro River as it changed course over many thousands of years. Their low fertility, give small crops with highly concentrated flavours and aromas. Trinity Hill sources fruit from four of their own vineyard sites within the Gimblett Gravels sub-region.
The grapes were gently de-stemmed prior to fermentation. Colour and tannins were extracted by gentle daily pumping over. The skin maceration was extended for up to three weeks following fermentation to soften and integrate the tannins. Following 14 months ageing in a combination of small French oak and stainless steel tanks, the individual varieties were blended to create the ideal marriage of the components.
The leather and plum aromas of the Merlot combine with spice and red fruit characters of Tempranillo and Malbec. Cassis aromas and structural backbone are provided by the Cabernet Franc. Richness and soft, ripe tannins make a serious yet eminently drinkable wine.
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.
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.
Central Otago, as a viticultural region, arguably more than any other New Zealand wine growing region, has rapidly gained international market and media credibility for producing Pinot Noir. Vines at Akarua, Bannockburn, were first planted in 1996 and further vineyard development has progressed in the intervening period.
100% Pinot Noir,whole bunch fermentation in temperature controlled vats. The cap is punched down twice daily to maximise extraction and texture in the finished wine. Post fermentation maceration lasts for 6 days.
100% French oak barrique maturation for 7 months. 10% new with the balance in older wood.
Bright cherry in colour, the nose is typically Central Otago with a core of juicy red berry fruit and uninhibited by heavy oak influence. Bright, lifted cherry aroma’s with lifted floral and violet notes. The palate is well defined Central Otago Pinot Noir exhibiting juicy red fruits. Light, soft tannins complement the savoury highlights and the finish is long and bright.
Copyright 2014 | Richard Granger Fine Wine Merchants