The grapes are sourced from our family-owned estate vineyards in Marlborough’s Lower Dashwood and Lower Waihopai sub-regions. The soil type is predominately aged alluvial loams containing some silt loam over stone. Dependent on vigour, the vines are pruned to two, three or four canes and trained in a normal vertical shoot position. Ideal flowering conditions, followed by a warm dry summer meant that the grapes were picked in perfect condition. As vine vigour determines the crop load, the yield was an average of 4 tonnes per acre. Harvest occurred in the month of April.
Harvested in the cool Marlborough mornings (25 percent by hand and 75 percent by machine), the fruit for this wine was batch produced in small amounts, with soil variation within the vineyard determining the batch size. The batches were fermented separately until dry and a small portion of the juice was barrel fermented in neutral old French oak barrels (approximately 10% went through natural fermentation and 20% through malolactic fermentation in tank). Post fermentation, only the best batches were selected for the final Loveblock blend.
Colour: Water white with a hint of green and gold.
Aroma:Lifted aromatics of canned peaches, pineapple, fresh herbs, honeysuckle and elderflower.
Palate:The palate bursts with white peach, cantaloupe, Cape gooseberry and green apple underscored by green tea and a ripe herbal backbone. Long citrus and mineral finish, with linear acidity balanced by creamy mouthfeel.
Food match: Oysters, seafood, spaghetti alle vongole and chicken.
Sustainable status: Certified sustainable – Sustainable Winegrowing New Zealand.
Vegan status: Vegan friendly
Cellar: Up to 10 years.
|Winemaker: Kim Crawford|