2018 Meltwater Sauvignon Blanc
Having spent the majority of their working years in and about Marlborough, Mike and Anna Paterson have no doubt regarding the potential of their adopted region, and were well placed to approach their first choice of vineyards. Indeed, Paterson’s selection of sites reflects both a winemaker’s enthusiasm for Marlborough’s Southern Valley hillside vineyards plus the dedication of certain grape growers whose vineyards he believes ‘act as a beacon of Marlborough individuality’. Not by accident do these growers focus on organic and/or biodynamic principles. In addition, Paterson’s artisanal approach in the winery does the necessary justice to each site; hand-harvesting and sorting, whole berry/cluster ferments, fermentation with indigenous yeast, no fining nor filtration and zero new wood, with the wines raised in 2-4 year old barrels.
|Wine||The fruit comes from a sustainably farmed vineyard in the southern foothills of the Wairau Valley. It was hand harvested into small bins and indigenous yeast fermentation occurred in tank. The wine was fermented to dryness then aged on lees for six-eight months over winter. Racked and allowed to settle prior to bottling in February 2019. |
The result is crisp and crunchy wine with none of the stereotypical characters that are associated with this wine style. The pure and lifted aromatics suggest fresh basil and mandarin while the palate is racy and energetic with again mandarin peel, ripe apple and a backbone of crisp acidity. An excellent example. A must try!
|Tasting Note||Mandarin - Apple - Crunchy|
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