Ra Nui – Sauvignon Blanc

Ra Nui Marlborough Wairau Valley Sauvignon Blanc 2011

Vineyards

Season 09/10
To make this wine Sauvignon grapes were sourced from three quite unique Wairau
Valley vineyards. Two are Ra Nui vineyards, Cob Cottage and Summer Valley. The
Cob Cottage vineyard lies in the South Eastern corner of the Wairau Valley, on the
road just south of the township of Blenheim. The soil here is a mixture of gravel and
sandy loam areas with some clay components. The Summer Valley vineyard lies
800 meters to the south of Cob Cottage and is a particularly warm block with fine
loess soils and a raised northerly aspect. The third vineyard is owned by our long
term friends and growers, the Roughan Lee’s. They run a small vineyard that lies
between the township of Renwick, in the heart of the Wairau Valley, and the banks
of the Omaka River. This vineyard is one of the earliest planted in the Wairau Valley
and is comprised of stony, free draining soils with natural low fertility.
A cool start to the season in October and November and it appeared that, like the
previous season, flowering would again be late, however sustained warm weather
from mid November until early January meant that flowering was in fact a week
earlier than anticipated.
We commenced our Sauvignon harvest on 4th April in Summer Valley and the final
Sauvignon grapes were harvested on 21st April. The Growing Degree Days for the
season (July 10 – April 11) were 1,369 compared to the long term average of
1,347. In conclusion, an excellent vintage, a cool start followed by perfect weather
for flowering, low rainfall, ending with a warm dry month for harvest.
M A R L B O R O U G H
Ra Nui Marlborough Wairau Valley Sauvignon Blanc 2011
Vinification
Colour/Smell/T
We picked our Sauvignon over a two and a half week period, with a mixture of both
hand picking and machine harvesting. Grapes were immediately transported to the
winery, into a receival bin and straight into the press. All juice was then cold settled
for 48 hours, then racked, with gross lees separated, and the clear juice having
an aromatic strain of yeast added. For the stainless steel portion
being 95% a long cool ferment followed. In addition about 5% of
our Sauvignon grapes were pressed straight into new French 225
litre oak barriques and allowed to naturally ferment and then age
for six months on lees prior to being back blended with the main
portion. The best of our Sauvignon Blanc was then chosen, blended,
cold stabilised and lightly filtered prior to bottling.
Clear, brilliant pale straw. The nose exhibits zesty citrus
characters which then give way to more dominant tropical
fruit characters, passionfruit and mango. On the palate
herbaceous, bone dry with crisp acidity, silken texture and
a lengthy finish. Classic Marlborough Sauvignon.
Bix: 21-23.9
Alc: 13.4%
RS: 1g/l
TA: 7.1
M A R L B O R O U G H

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