2 Results for
Fruit for the 2018 Sauvignon Blanc was sourced from seven different sites, the various soil types, including stony old river bed, clay and silty loam, all contribute different elements to the blend.
Each parcel of fruit was kept separate in the winery. Juices were predominately fermented in stainless steel using several different treatments, however 11% of the final wine was fermented in oak and acacia puncheons and barrels. A small component of 5% was fermented on skins. Around 35% of the blend was aged on full ferment lees for six months, the remainder on light lees.
Delicious and complex - smoky aromatics, with flint, bitter lemon citrus, grapefruit and tropical hints. The palate is rich, slightly chewy, with good mouthfeel, texture and harmony. Flavours of yellow citrus, currant, papaya and sweet herbs carry through the finish.
The Framingham Riesling vines, planted in 1981, are among the oldest in Marlborough. Grapes for the 2017 Noble Riesling were selected from the old, organically-grown vines on the Framingham estate vineyard. Soils there are of the old river bed type; fist-sized stones composed of greywacke (a hard, dark type of sandstone streaked with quartz and feldspar), mixed alluvial gravel and silt. Vineyard practice for this wine is geared to produce ripe grapes that have had maximum “hang time” on the vine.
A sweet, botrytis-affected wine inspired by the classic German “Beerenauslese” style. The wine is deeply concentrated, yet elegant and not cloying as a result of its vibrant acidity and naturally low alcohol, (9.5% ABV) On the nose, there are aromas of orange citrus, apricot, marmalade and cream with a rich mouthfeel and extract, lots of stone fruit and zesty flavours, all held together with the bright acidity.