MSB FT

Vineyard notes:

The grapes are sourced from estate vineyards in Marlborough, two in the lower Awatere valley, and one at the base of the Waihopai valley.

The soil type is predominately aged alluvial loams containing some clay over stone. Dependent on vigour, the vines were pruned to two, three or four canes and trained in a normal vertical shoot position. Ideal flowering conditions, followed by a warm dry summer, meant the grapes were picked in perfect condition. As the vine vigour determines the crop load, the yield was an average of 3 tonnes per acre. Harvest occurred in early April.

Vinification:

All of our estate fruit is batch produced in small amounts and vineyard variability determines the size of the batch. Machine harvested in the cool Marlborough mornings, the batches are fermented separately until dry and a small portion of the juice went through partial malolactic fermentation. Post fermentation the best batches are selected for the Loveblock blend. To add complexity to the wine, very small volumes of Arneis, Pinot Blanc, Pinot Gris and Gewurztraminer were blended in to the admissible blending proportions.

Tasting Notes:

Colour: Water white with a hint of green and gold.
Aroma: Lifted aromatics with white peach, passionfruit and citrus notes.
Palate: White peach and tropical fruits abound. The lingering finish is underscored with mineral acidity.

Serve at: 45-50°F (7-10°C)

Cellar: 5 to 7 years


Analysis:

Alcohol 13.5%
pH 3.12
TA 7.8 g/l
Residual sugar 5 g/l

Food Match:

Sashimi, oysters, soft shell crab, lemongrass based dishes and new season asparagus.

Winemaker: Kim Crawford

Tasted: October 2015

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2014 MSB FT (new)

Vineyard notes:

The grapes are sourced from estate vineyards in Marlborough, two in the lower Awatere valley, and one at the base of the Waihopai valley.

The soil type is predominately aged alluvial loams containing some clay over stone. Dependent on vigour, the vines were pruned to two, three or four canes and trained in a normal vertical shoot position. Ideal flowering conditions, followed by a warm dry summer, meant the grapes were picked in perfect condition. As the vine vigour determines the crop load, the yield was an average of 3 tonnes per acre. Harvest occurred in the first week of April.

Vinification:

All of our estate fruit is batch produced in small amounts, vineyard variability determines the size of the batch. Machine harvested in the cool Marlborough mornings, the batches are fermented separately till dry. Then post fermentation the best batches are selected for the Loveblock blend.

Tasting Notes:

Colour: Water white with a hint of green and gold.
Aroma: Lifted aromatics with white peach, passionfruit and citrus notes.
Palate: Explosive palate with white peach, underscored with tropical fruits and linear acidity.

Serve at: 45-50°F (7-10°C)

Cellar: 5 to 7 years


Analysis:

Alcohol 12.4%
pH 3.20
TA 6.7 g/l
Residual sugar 5.8 g/l

Food Match:

Sashimi, oysters, soft shell crab, lemongrass based dishes and new season asparagus.

Winemaker: Kim Crawford

Tasted: November 2014

Download the tasting notes

Vineyard notes:

The grapes are sourced from estate vineyards in Marlborough, two in the lower Awatere valley, and one at the base of the Waihopai valley.

The soil type is predominately aged alluvial loams containing some clay over stone. Dependent on vigour, the vines were pruned to two, three or four canes and trained in a normal vertical shoot position. Ideal flowering conditions, followed by a warm dry summer, meant the grapes were picked in perfect condition. As the vine vigour determines the crop load, the yield was an average of 3 tonnes per acre. Harvest occurred in the first week of April, a month ealier than last year.

Vinification:

All of our estate fruit is batch produced in small amounts, vineyard variability determines the size of the batch. Machine harvested in the cool Marlborough mornings, the batches are fermented separately till dry. Then post fermentation the best batches are selected for the Loveblock blend.

Tasting Notes:

Colour: Water white with a hint of green and gold.
Aroma: Lifted aromatics with white peach, passionfruit and citrus notes.
Palate: Explosive palate with white peach, underscored with tropical fruits and linear acidity.

Serve at: 45-50°F (7-10°C)

Cellar: 5 to 7 years


Analysis:

Alcohol 13.2%
pH 3.30
TA 7.3 g/l
Residual sugar 4 g/l

Food Match:

Sashimi, oysters, soft shell crab, lemongrass based dishes and new season asparagus.

Winemaker: Kim Crawford

Tasted: November 2013

Download the tasting notes

Vineyard notes:

The grapes for this wine are from our Loveblock Farm in Marlborough’s lower Dashwood sub-region in the Awatere valley. The soil type is predominately aged alluvial loams containing some clay over stone. Dependent on vigour, the vines were pruned to two, three or four canes and trained in a normal vertical shoot position. Ideal flowering conditions, followed by a warm dry summer, meant the grapes were picked in tip top condition. As the vine vigour determines the crop load the yield was an average of 3 tonnes per acre. Harvest occurred in the first week of April, a month earlier than last year. The vineyard is certified organic with BioGro NZ.

Vinification:

Machine harvested in the cool Marlborough mornings, the fruit for this win was batch produced in small amounts with soil variation within the vineyard determining the batch size. The batches were fermented separately until dry. Post fermentation, the best batches were selected for this wine and the wine was made following organic winemaking procedures.

Tasting Notes:

Colour: Pale straw with a hint of green.
Aroma: Lifted aromatics with white peach, passionfruit and citrus notes.
Palate: Explosive palate with white peach, underscored with tropical fruits and linear acidity. It has creamy mouth feel and texture due to low intervention farming.

Organic status: Certified Organic

Cellar: 5 to 7 years

Elite Gold Medal: 2014 Inaugural Organic Wine Awards
Cuisine Sauvignon Blanc Tasting: Recommended, 4 Stars, December 2015

 

 


Analysis:

Alcohol 13.5%
pH 3.08
TA 7.0 g/l
Residual sugar 4 g/l

Food Match:

Sashimi, oysters, soft shell crab, lemongrass based dishes and new season asparagus.

Winemaker: Kim Crawford

Tasted: February 2014

Download these tasting notes

Vineyard notes:

The grapes come from our Loveblock farm, an organically certified farm in the Lower Awatere sub region of Marlborough. The soil type is predominantly aged alluvial loams containing some clay over stone. Depending on vigour, the vines were cane pruned to two, three or four canes and trained in a normal vertical shoot position. Flowering was very slow due to the cool Spring. The late Summer weather produced small bunches and berry size, resulting in intense varietal flavours for this vintage. The grapes were harvested very late (3 and 4 May 2012) with a resulting yeild of three tonnes per acre.

Vinification:

The grapes were machine harvested on a cool Marlborough morning and were immediately transferred to the winery where they were destemmed and crushed before being transferred to the tank press. After four hours settling, the juice was inoculated with organic yeast. No preservative was added before fermentation and organic winemaking guidelines were strictly adhered to.

Tasting Notes:

Colour: Water white with a hint of green and gold.
Aroma: Lifted aromatics with peach, fig and a hint of tomato leaf.
Palate: Explosive palate with white peach, underscored with subtle herbaceous notes and linear acidity.


Analysis:

Alcohol 12.5%
pH 3.45
TA 8 g/l
Residual sugar 4 g/l

Food Match:

Sashimi, lemon grass based Asian food, new season asparagus.
Serve at 45-50°F (7-10°C).

Winemaker: Kim Crawford

Tasted: August 2012

Download these tasting notes