Tiki Single Vineyard 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 yellow
A powerful nose of peach, citrus and passionfruit aromas complexed with some sweaty notes. Pungent and powerful aromatics – sweet citrus, meyer lemon and grapefruit, juiced green apple then a tropical note of pineapple core and passion fruit.
The palate is intense with excellent mouth feel and texture leading to a long lingering finish enhanced by vibrant acidity. Finishing full, with a firm acidity that is well balanced by a touch of residual sugar and a solid fruit core that reflects the aromatics. A ripe, luscious wine exhibiting sweat, tropical fruit characters with just a hint of the classic Sauvignon Blanc herbaceousness in the background. Overall a tasty and juicy wine with great length and richness.
100% of the fruit for this wine was sourced from our River Terrace vineyard 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 Single Vineyard wine is only made when climatic conditions allow the full expression of the vineyard characters – 2016 was an ideal vintage to achieve this. The fruit was harvested at maximum flavour as assessed by our winemaker through frequent tasting in the vineyard. 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 balanced 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: 13.70%
Acidity (TA): 7.40g/l
Residual Sugar: 9.0g/l
2016/18 – will continue to develop for a further 5 years
SUGGESTED FOOD MATCH
Fresh oysters with wasabi tartare