Tiki Estate Sauvignon Blanc 2017 - Marlborough
In its setting at the north-eastern tip of New Zealand's South Island 40 degrees south of the equator, Marlborough lies parallel with some of the northern hemisphere's major wine growing regions. As the country's largest grape growing and wine making region, it produces close to 75 per cent of wine exports.
Pale straw green
Pungent tropical aromas of peach, melon and passionfruit dominate the complex nose of this wine. Underlying aromas of grapefruit and gooseberry add zingy, citrusy notes.
The ripe, full flavours and tight structure of the palate reflect the intrinsic attributes of the Estate’s Wairau Valley vineyards in what was a great season for ripening. Flavours from the tropical spectrum with very little unripe greenness. Blending the best fruit from our three vineyards has created a mix of flavours, from ripe tropical through gooseberry, which is supported by a refreshing acidity and perfectly balanced residual sugar.
100% of the fruit for this wine was sourced from our Estate Vineyards in the Upper Wairau Valley in Marlborough.
The 2016 Vintage in the Upper Wairau was one of the best in the last decade. Warm daytime temperatures, tempered by cool nights, provided the ideal conditions for creating intense flavours while retaining fine acidity and elegance in the wines. As a result of these conditions, the flavour profiles tended more to tropical with very little greenness. Picking commenced the first week of April.
The fruit was harvested at maximum flavour as assessed through frequent tasting in the vineyard by our winemaker. Harvested in the cool of the evening, the fruit was very gently pressed to avoid harsh phenolic extraction and the juice allowed to cold settle. The clear juice was fermented at low temperatures using yeast renowned for their ability to enhance the Sauvignon Blanc aromas through the release of aromatic thiols. A small amount of residual sugar was left in the wine to complement the palate weight and structure. Early bottling was carried out to ensure the capture of the intense varietal aromas and flavours.
100% Sauvignon Blanc
100% stainless steel fermentation/maturation.
Alc Vol: 13.4%
Acidity (TA): 6.9g/l
Residual Sugar: 4.0g/l
2016/18 – will continue to develop for a further 5 years
SUGGESTED FOOD MATCH
Grilled Blue Cod with Kumara chips