Thirst Quencher – Wine Not

Kiwis are an innovative bunch, especially in the wine industry.

Already an award-winning winery, Loveblock is now leading the charge with their new 2019 TEE Sauvignon Blanc that is thought to be the first in the world to use green tea as a natural preservative in replacement of sulphur.

Added at each stage of the winemaking process, the green tea is an organic alternative and protects the wine against oxidisation – meaning it can remain open in the fridge and retain its intended flavours for at least five days.

This unique approach results in a sulphite-free wine with lifted aromas of lemon verbena, saffron, orange peel and ruby red grapefruit, followed by a herbaceous layer and earthy cumin tones. Juicy white peach and citrus flavours complemented by fresh acidity round out the wine with a crisp, lingering minerality on the finish.

Erica Crawford, Loveblock’s founder, is excited about the possibilities that new winemaking techniques such as this could present.

“TEE is the first in what could become a very exciting category for Loveblock and New Zealand wine, which we’re looking forward to exploring later this year and early next year,” says Crawford.

“Using green tea is really throwing the textbook out the window, and we will be testing other natural antioxidant preservatives that we hope to introduce to our wine range in time.”

Made using grapes grown on the company’s certified organic Awatere Valley vineyard, Loveblock TEE Sauvignon Blanc is also vegan-friendly and certified organic by BioGro.

“We are very excited about the prospects of this new way of winemaking – in our opinion, winemaking should be as natural as possible, and many wine drinkers are now exploring the natural and organic wine category more than ever before,” says Crawford.

“Sustainability is at the heart of Loveblock’s wine and farming practice, and in our view, organic and sustainable winegrowing is the way of the future. Natural antioxidants to replace sulphur are very much in line with our overall ethos.”

Read the full article here.

NZ Food Technology News (Oct 2020)