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Harvested in the cool Marlborough mornings from our certified-organic Woolshed vineyard and made in alternate vessels such as concrete eggs, amphorae and neutral oak barrels. Rounded and textured, with pineapple, tropical fruit and a sweet basil edge followed by ripe peach on the back palate. A chalky minerality and complexity complements the fruit. Organic, vegan friendly and from a single vineyard. Grown with love, made with care.
Pairs with oysters, seafood, pasta and chicken.
Colour: Pale straw with a hint of green and gold.
Aroma: Complex and elegant Sauvignon Blanc bouquet, with pineapple, guava and sweet meadow grass aromas.
Palate: Rounded and textured, with pineapple, tropical fruit and a sweet basil edge followed by ripe peach on the back palate. A chalky minerality and complexity complements the fruit.
Food Match: Oysters, seafood, pasta and chicken.
Cellar: Drink now and through 2027.
Grape Composition: 100 percent Sauvignon Blanc.
Organic Status: Certified organic – BioGro #5266. Vegan Friendly
The grapes for this wine are from our certified-organic Woolshed vineyard on Loveblock Farm, in the Lower Dashwood sub-region of Marborough’s Awatere Valley. The soil type is predominately aged alluvial loams containing some silt loam over stone. Dependent on vigour, the vines are pruned to two or three canes and trained in a normal vertical shoot position. The 2023 growing season delivered ideal flowering conditions, followed by a warm, dry summer meaning that the grapes were picked in good condition. As vine vigour determines the crop load, the yield was an average of 7.5 tonnes per hectare. Harvest occurred at the end of March. No sulphur was used in the vineyard as per organic winemaking practices. Use of regenerative growth, manure and horn on the vineyard is employed to promote balanced, fertile soil, biodiversity and healthy grape growth in order to produce wine without the use of chemical pesticides, fungicides or additives of any kind.
Harvested in the cool Marlborough mornings, 20% was hand picked and the remainder was machine harvested. The fruit for this wine was batch produced in small amounts with soil variation within the vineyard determining the batch size. Some of the juice was fermented separately in alternate vessels – concrete eggs, amphorae and neutral old French oak barrels – on wild yeast. The concrete egg and amphorae portions were pressed and settled for a few hours, then racked to vessel where primary and secondary fermentation occurred spontaneously. The barrel portion went straight from press to barrel where it fermented on wild yeast and underwent malolactic fermentation. Another portion went straight to stainless tanks from press where 50 percent underwent full malolactic fermentation for softness and mouthfeel. Post fermentation, only the best parcels were selected for the final Loveblock blend.
Alcohol 13.5% pH 3.15 TA 6.6 g/l
Residual sugar 4.3 g/l
Winemaker: Kim Crawford
Tasted: April 2024
Loveblock Vintners Limited Off Licence – 007/OFF/3/2025 (expires 02/11/27)
To enjoy Loveblock and to enter this site you must be of legal drinking age in your country.
By clicking YES I AM, I agree to Loveblock’s terms and conditions and privacy policy