Auntsfield Vineyard Blanc

VINEYARD:
The grapes were sourced from the Auntsfield vineyard in Marlborough’s Southern Valleys. Founded in 1873 by Scottish man David Herd, Auntsfield was Marlborough’s first commercial vineyard and winery. With its mix of high mineral Greywacke rock and old low fertility loess clay soils, this outstanding vineyard is regarded for its riper styles of wine with more structure, texture and minerality. This wine is made from 100% Sauvignon Blanc grapes. Naturally low yields allowed the vines to ripen small, golden bunches of intensely flavoured fruit.

WINEMAKING:
The fruit was hand-picked and gently whole bunch pressed. After 24 hours of settling, the juice was racked at the desired turbidity. The inoculation occurred with yeast from Auntsfield vineyard. After two days of fermentation the wine was cooled and transferred to a combination of concrete and old French oak where it was left to ferment at warmer temperatures to help build texture and complexity. The wine was matured on fine lees for 16 months. This aging time allowed the wine to integrate and build concentration and
depth of flavours before undergoing blending and bottling.

TASTING NOTES:
The 2022 Auntsfield Blanc is a unique expression of site and varietal. Its striking flavours are rich and complex. On the nose are citrus and stone fruits, white flowers, wet slate, oyster shell and spices. The wine is textural and balanced, layered and complex. Pink grapefruit pith, nectarine and citrus flavours are wrapped around a great minerality. A backbone of mouth-watering acidity draws out the palate with an elegant finish.

REVIEWS:

Bright, even, pale yellow. The nose is softly full and with good energy, aromas of citrus oil overlaying stony minerals, stonefruit, citrus and fennel. Medium-full bodied, peach, grapefruit and zest aromas intermixed with stony minerals, oyster shell, fennel and cardamom. The oily mouthfeel flows smoothly with crushed stones, supported by zappy acidity, lending a long finish with a hint of saline. This textural white shows concentration and balance with a savoury appeal. Match with salted cod brandade and pork over the next 3-5 years. The settled juice was inoculated with yeast from Auntsfield vineyard and, after 2 days of fermentation, was cooled and transferred to a combination of concrete and old French oak to continue fermentation at warmer temperatures. Aged on fine lees for 16 months. 95/100 Candice Chow for Raymond Chan Wine Reviews – Dec 2023

Aromas of fresh apple and white fleshed fruits, there’s a lees quality layering in depth and breadth in the bouquet. Crisp and dry as the wine touches the palate with a textured mouthfeel weaving through the flavours of white fleshed orchard fruits and citrus. The lees quality is distinctive and adds a delicious complexity across the palate. Dry, textured and ready to drink from late 2023 through 2029. 93/100 EXCELLENT Cameron Douglas MS – Oct 2023