Aromas of sweet, ripe fruit reminiscent of white stone fruit and citrus blossom are apparent with a crisp nettle freshness. This wine, considered a benchmark of New Zealand Sauvignon Blanc, is from fruit harvested across the Marlborough region famous for this variety. The wine displays full fruit intensity with hints of pungency complementing the ripe fruit flavours and balancing well with the crisp acidity of the style.
Wine Maker Notes
VineyardsThe grapes for Brancott Vineyards Marlborough Sauvignon Blanc are harvested predominantly from the company`s main vineyard in the area, Brancott Estate. Located on the south eastern side of the Wairau Valley of Marlborough, Brancott Estate is in a small side valley facing north, which receives maximum sunshine. The soils of the vineyard are derived from glacial outwash material and can generally be described as silt loam overlying gravels and rocks. These soils are low in fertility and have a low water holding capacity.Grapes are also sourced from Squire Estate and other Wairau Vineyards. These vineyards located on the other side of the valley, close to the Wairau River and are protected by mountain ranges to the north and west, and by Kaikoura Mountains to the south.Vintage ConditionsThe 2002/03 growing season had a weak El Nino weather pattern dominating the season, bringing mainly dry conditions. Budburst was average. Cooler than average temperatures persisted through October and November.
Marlborough’s weather in 2012 was dominated by a La Nina weather event in late 2011 being cooler than normal and causing a delayed, then prolonged flowering period. This also resulted in a naturally lighter crop level and later a delay in harvest of between 5 and 12 days around the region. As is often the case though, Marlborough’s weather provided an ideal harvest period and April 2012 was one of the sunniest from the last eighty years with average temperatures. Rainfall was well below the April average assisting greatly with the harvest timing. This ideal weather gave the opportunity to ripen fruit until flavours were at their optimum.