Winery notes (2018 Vintage)
"Raranga Sauvignon Blanc (“woven” in Maori) is our expression of this variety in the low yielding Martinborough region. Utilising several traditional winemaking techniques including barrel ferments with high solids juice, extended skin contact and partial malolactic fermentation. Around 15% of the fruit was fermented in contact with skins, drawing out their more complex flavours. The grape skins also contain phenolics which, combined with the natural acidity, offer a fresh back bone. These portions are woven together to produce a complex and textural wine.
Complex nose of lemon curd, citrus blossom and white peach with spicy aromatics reminiscent of cinnamon apple pie. The texture that the on-skins and barrel fermentation components bring shows itself in a suppleness creaminess, which mingles with lemon zest notes and a tangy finish."
92/100 Jamie Goode, December 2018 (2018 Vintage)
"There’s a lovely ripeness and roundness here, with a faint hint of nice reduction, together with white peach, grapefruit and fine herbs, as well as a touch of tangerine. Understated and pure with nice precision. A hint of jasmine, too."
4 Stars & 18.0+/20 Raymond Chan, November 2018 (2018 Vintage)
"Bright, light straw-yellow colour with slight green hues, pale on the rim. The nose is elegant in proportion and expressed with finesse, showing gooseberries and green stonefruits along with piquant fresh herbs entwined with subtle notes of nutty oak and minerally lees nuances. This is detailed and delicate. Dry to taste and medium-bodied, the palate has an elegant and rounded core with an array of flavours showing gooseberries, green stonefruits, fresh herbs, hints of capsicums and cut grass, along with mouthwatering elements. The mouthfeel is fresh and vibrant and the wine flows along a very fine-textured phenolic line with fresh acidity enlivening the fruit and providing energy. The wine carries to a very long, sweet and succulent finish. This is an elegant and intensely penetrating Sauvignon Blanc with gooseberries, green stonefruits, piquant herbs and minerals on a fine-textured palate with crisp acid vitality. Serve with seafood and herb-marinated pasta, poultry and pork over the next 3+ years. Fruit from ‘Walnut Ridge’, ‘Hau Ariki Marae’, ‘Southdown Estate’, ‘Moy Hall’ and ‘Brimmies’ sites, fermented in tank and 40% in barrel, 10% fermented on skins for 8 weeks, with 5% fermented as whole bunches for 4 weeks, the fermentation with high solids by indigenous yeasts to 12.5% alc. and dryness, with some MLF in barrel."