Vineyard Notes

No Sulphur Added / Certified Organic / Single Vineyard / Vegan

The grapes for this wine came from a small parcel of vines on our certified-organic Woolshed vineyard on the 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. Harvest occurred in the month of April. No sulphur or ascorbic acid were used in the vineyard. 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.

Vinification

The antioxidant properties of green tea (Camelia sinesis) have been known for centuries in China and Japan. These properties are being rediscovered in fields such as medicine and beauty, and we are now exploring the use of green tea in the preservation of wine. Every time the juice/wine was exposed to oxygen (i.e. every time it was moved), a small amount of green tea powder was added. 100% of the grapes were machine harvested, destemmed, pressed to stainless steel tanks and floated and inoculated with organic yeast.

Tasting Notes

Colour: Pale straw with a hint of green and gold.

Aroma: This wine displays lifted aromas of lemon verbena, saffron, orange peel and ruby red grapefruit, followed by a vibrant, green-edged herbaceous layer and some earthy cumin tones.

Palate: The palate is elegant, with juicy white peach and citrus complemented by fresh acidity and a mild tannin note. Layered and textured, the wine has a crisp, lingering minerality on the finish.

Food match: Goats’ cheese, oysters, seafood, pasta and chicken.

Cellar: Unknown.

Organic status: Certified organic – BioGro #5266.

Vegan status: Vegan friendly.

Awards

Candice Chow, Raymond Chan Wine Reviews: 5 Stars

Bob Campbell MW: 4 Stars

Winestate Marlborough Tasting (March/April 2020): 3.5 Stars


Analysis

Alcohol 13.5%
pH 3.2
TA 7.1 g/l
Residual sugar 4.8 g/l

Winemaker: Kim Crawford

Tasted: August 2019

Download the tasting notes

Vineyard Notes

No Added Sulphur / Certified Sustainable / Single Vineyard / Vegan

Relatively unique in Marlborough, the grapes for this wine were sourced entirely from our family-owned vineyard in Lower Dashwood, Marlborough. Here the soils are alluvial silt over stone and we manage the vines according to organic winegrowing practices. Organic management decreases the vigour of the vines, reducing berry size and hence overall yields. The grapes were harvested in March yielding seven tonnes per hectare.

Vinification

At Loveblock we are charged with making low-sulphur wines and are always looking for alternative antioxidants. In 2018, a small parcel of vines was selected for a winemaking trial whereby a powdered green tea product was used as the sole preserving agent. Every time the juice was moved, 5 mg/l of this green tea compound was added. Apart from this, the handling of the grapes, juice and wine were as per normal. During the bottling process the wine picked up some dissolved Oxygen, so is showing the effects of a little oxidative pinking that can be seen in its almost rosé-like colour.

Tasting Notes

Colour: Slightly pink, almost rosé like.

Aroma: Aromas of apricot, saffron, orange peel and grapefruit. An herbaceous, distinctively Sauvignon Blanc layer is followed by earthy tones and a hint of bruised apple.

Palate: The palate is elegant, just dry and quite fruity. A mild tannin note adds complexity and richness. Layered and textured, the wine has a lingering minerality on the finish.

Food match: Goats’ cheese, oysters, seafood, pasta and chicken.

Cellar: Unknown. Once opened, best consumed in the same sitting.

Sustainable status: Sustainably grown – SWNZ accredited.

Vegan status: Vegan friendly.

Awards

Mark Henderson, Otago Daily Times: Excellent

Natalie MacLean: 91 Points

Cameron Douglas MS: 86 Points

Winestate Marlborough Tasting (March/April 2019): 3.5 Stars

Bob Campbell MW: Bronze


Analysis

Alcohol 12.8%
pH 3.25
TA 8.2 g/l
Residual sugar 9.1 g/l

Winemaker: Kim Crawford

Tasted: July 2018

Download the tasting notes