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Tasting NotesRipe tropical aromas balancing nettle aromatics with highlights of ripe grapefruit and white blossoms. This wine, considered a benchmark of New Zealand Sauvignon Blanc, is from fruit harvested across the Marlborough region famous for this variety. The wine displays intensity with white stone-fruit and pink grapefruit balancing refreshing nettle flavours almost pungent in character. The fruit sweetness with crisp supporting acidity is typical of the style.

2013

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MARLBOROUGHSAUVIGNON BLANC

“An intense expression of Marlborough Sauvignon Blanc from a vintage that promised as much. A wine that definitely delivers in the glass.”

Patrick Materman, Chief Winemaker

The 2013 Marlborough Growing SeasonFor the 2013 season Sauvignon Blanc flowering was warmer than normal setting up good healthy evenly bunched fruit. With the exception of January, which was only slightly above normal, the growing season was typified by less rain than normal. This served to keep the disease risk to a minimum as well as assist with managing the vine’s canopy growth. Later a cooler yet sunny February ensured that the typical varietal flavours were protected leading into a warmer than normal harvest period through March.

Soil TypeThree main soil types predominate in the Marlborough region. On the northern side of the Wairau Valley are young soils based on river silts and stone. On the southern side of the Wairau Valley and the side valleys leading off it, are much older soils with higher clay contents based on glacial outwash. In the more southern Awatere Valley, the soils are of a more intermediate age based originally on river silts, but uplifted with time allowing soil development without further river deposits.

Clonal/Rootstock SelectionClonally, this Sauvignon Blanc is mainly mass selected on a mix of five main rootstocks - these being SO4, 3309, 101/14, RG and Schwarzman.

Winemaking DetailsMost of the grapes harvested for this wine were gently bag pressed off to achieve fresh, clear, elegant juice. Some were crushed and left in contact with the skins for a few hours to increase the extraction process and to provide strength and fullness of flavour. The juice was then fermented slowly at cool temperatures to retain the very distinctive regional and varietal characters.

Oak RegimeNo oak was used for this wine.

Aroma and PalateThis Sauvignon Blanc is pale straw in colour with green highlights. The wine has ripe tropical notes balancing nettle aromatics almost pungent in their intensity with highlights of ripe grapefruit and white blossoms. The palette again shows intensity with white stone-fruit and pink grapefruit balancing refreshing nettle flavours. The almost pungent character adds weight and a spectrum of fruit sweetness with crisp acidity adding support to the structure.

Cellaring and Food MatchingThis wine can be matched with grilled oysters, barbecued prawns or salmon, and poached white fish with fresh

TECHNICAL SPECIFICATIONS:Growing Season Climate Data (Oct-April) (Marlborough Averages) Growing Degree Days: 1248°C Rainfall: 283mmMean Max Temp: 21.4°C Mean Min Temp: 10.3°C Vine Age: 5-11 yearsPruning Regime: Mainly VSPHarvest Date: Late - Mid March

MATURITY ANALYSIS AT HARVEST (AVERAGE)°Brix: 20.6 - 22.4°BxTitratable Acidity 9.4 -12.8g/l (as Tartaric Acid) pH: 2.90 - 3.30

WINE ANALYSISAlcohol: 12.8% v/vResidual Sugar: 3.4g/lTitratable Acidity 7.6g/l (as Tartaric Acid) pH: 3.20

green salads containing parsley, pepper or lemon. Mediterranean and Turkish dishes with hummus, olives and feta will also match well. Though made to drink while young and vivacious, this wine may be cellared for up to three years to develop further complexity.

The Brancott Estate RangeWines in the Brancott Estate range are considered the benchmark of New Zealand varietal winemaking and have an international reputation for quality and consistency. Each wine is crafted in a style that epitomises the unique character and flavour of the growing region.

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